Careme Recipes

Ingredients

• Kroger® Large Raw Shrimp Peeled & Deveined Tail Off 12 oz $6.99
• Green Asparagus 1 lb $1.99/lb sale
• Kroger® Sliced Baby Bella Mushrooms 8 oz $3.29
• Yukon Gold Potatoes 1 lb $1.29/lb
• Jumbo Yellow Onions 1/2 medium $0.99/lb
• Garlic 4 cloves $0.69 each
• Fresh Organic Lemon 1 $0.99 each
• Parsley 2 tbsp chopped $1.29 each
• Simple Truth Organic® Thyme 1 tsp chopped $2.49

Instructions

1. Heat oven to 425°F. Cut 1 lb Yukon Gold potatoes into 1-inch chunks, slice 1/2 medium onion, trim 1 lb asparagus, and mince 4 garlic cloves. Zest and juice 1 lemon. Chop 2 tbsp parsley and 1 tsp thyme.
2. Toss the potatoes with 1 tbsp oil, half the garlic, half the thyme, salt, and pepper. Spread on a sheet pan and roast 15 minutes.
3. Add 1 lb asparagus, 8 oz sliced baby bella mushrooms, and the sliced onion to the pan. Toss with a little more oil, salt, and pepper. Roast 10-12 minutes more until the potatoes are tender and the vegetables are browned at the edges.
4. Meanwhile pat dry 12 oz shrimp and season with salt, pepper, and a little lemon zest.
5. Heat a large skillet over medium-high with 1 tbsp oil. Sear the shrimp for 1-2 minutes per side until just pink. Add the remaining garlic for the last 30 seconds.
6. Lightly smash some of the roasted potatoes with the back of a spoon right on the pan. Drizzle the vegetables with half the lemon juice.
7. Plate the roasted vegetables and potatoes, top with the shrimp, and finish with parsley, remaining thyme, and more lemon juice to taste.

Ingredients

• Kroger® Large Raw Shrimp Peeled & Deveined Tail Off 12 oz $6.99
• Green Cabbage 3/4 lb $0.59/lb sale
• Kroger® Sliced White Mushrooms 8 oz $2.49
• Fresh Red Hothouse Bell Pepper 1 $1.67 each
• Kroger® Cut and Peeled Baby Carrots Bag 8 oz $1.29/16 oz
• Jumbo Yellow Onions 1/2 medium $0.99/lb
• Garlic 4 cloves $0.69 each
• Fresh Organic Lemon 1 $0.99 each
• Parsley 2 tbsp chopped $1.29 each
• Simple Truth Organic® Oregano 1 tsp chopped $2.49

Instructions

1. Thinly shred 3/4 lb green cabbage, slice 8 oz mushrooms and 1 red bell pepper, halve 8 oz baby carrots lengthwise if thick, slice 1/2 medium onion, and mince 4 garlic cloves. Zest and juice 1 lemon. Chop 2 tbsp parsley and 1 tsp oregano.
2. Pat dry 12 oz shrimp and season with salt, pepper, and a pinch of lemon zest.
3. Heat 1 tbsp oil in a large skillet over medium-high heat. Cook the shrimp 1-2 minutes per side until just pink, then transfer to a plate.
4. Add another tbsp oil if needed. Cook the onion, carrots, mushrooms, and bell pepper for 5-6 minutes until they begin to brown.
5. Add the cabbage and cook 4-5 minutes more until wilted but not mushy.
6. Stir in garlic and oregano and cook 30 seconds. Add half the lemon juice and 2-3 tbsp water to help everything glaze lightly.
7. Return the shrimp to the skillet and toss just until heated through.
8. Finish with parsley and more lemon juice to taste. Serve hot as a bowl-style skillet dinner.

Ingredients

• Kroger® Large Raw Shrimp Peeled & Deveined Tail Off 12 oz $6.99
• Kroger® Sweet Potato 1 lb $4.99/3 lb bag
• Green Asparagus 1 lb $1.99/lb sale
• Private Selection® Campari Tomatoes 8 oz $3.99
• Jumbo Yellow Onions 1/2 medium $0.99/lb
• Garlic 4 cloves $0.69 each
• Fresh Organic Lemon 1 $0.99 each
• Parsley 2 tbsp chopped $1.29 each
• Simple Truth Organic® Rosemary 1 tsp chopped $2.49

Instructions

1. Heat oven to 425°F. Cut 1 lb sweet potato into 3/4-inch cubes, trim 1 lb asparagus, halve 8 oz Campari tomatoes, slice 1/2 medium onion, and mince 4 garlic cloves. Zest and juice 1 lemon. Chop 2 tbsp parsley and 1 tsp rosemary.
2. Toss the sweet potatoes and onion with 1 tbsp oil, half the garlic, half the rosemary, salt, and pepper. Roast on a sheet pan for 20 minutes.
3. Add the asparagus and tomatoes to the pan, toss gently with a little oil, and roast 8-10 minutes more until the sweet potatoes are tender and the tomatoes are softened.
4. Meanwhile season 12 oz shrimp with salt, pepper, and a little lemon zest.
5. Heat 1 tbsp oil in a skillet over medium-high heat. Sear the shrimp 1-2 minutes per side until just cooked. Add the remaining garlic in the last 30 seconds.
6. Transfer the roasted vegetables to plates, top with shrimp, and drizzle with lemon juice.
7. Finish with parsley, remaining rosemary, and extra lemon juice to taste.

Ingredients

• Kroger Fresh Natural Pork Tenderloin 1 lb $3.49/lb sale
• Green Cabbage 1 lb $0.59/lb sale
• Fresh Ripe Whole Pineapple 1/2 pineapple $2.50 sale
• Jumbo Yellow Onion 1 medium $0.99/lb
• Garlic 2 cloves $0.69 each
• Pompeii Lemon Juice 1 tablespoon $2.50 sale
• Chateau Ste. Michelle Dry Riesling Washington White Wine 750 ml $8.99

Instructions

1. Prep 1 pound pork tenderloin ($3.49/lb sale) by trimming any silver skin if needed, then pat dry. Thinly slice 1 medium jumbo yellow onion ($0.99/lb), shred 1 pound green cabbage ($0.59/lb sale), mince 2 garlic cloves from 1 bulb ($0.69 each), and cut 1/2 fresh pineapple from 1 whole pineapple ($2.50 sale) into small chunks.
2. Season the 1 pound pork tenderloin with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Sear the pork for 2 to 3 minutes per side until nicely browned.
3. Lower the heat to medium, add 1/4 cup water, cover, and cook the 1 pound pork tenderloin for 8 to 10 minutes more, turning once, until it reaches 145°F. Transfer to a plate to rest.
4. In the same skillet, add 1 tablespoon oil if needed, then add the sliced 1 medium onion and shredded 1 pound cabbage. Cook over medium-high heat for 6 to 8 minutes with 1/2 teaspoon salt and 1/4 teaspoon pepper until wilted and lightly caramelized.
5. Add the minced 2 garlic cloves and the pineapple chunks from 1/2 pineapple. Cook for 2 minutes. Stir in 1 tablespoon lemon juice ($2.50 sale bottle) and 2 tablespoons water, scraping up any browned bits to make a quick pan sauce.
6. Slice the rested 1 pound pork tenderloin. Return the slices briefly to the skillet to coat in the pineapple juices. Serve the pork over the cabbage and onions with the warm pineapple spooned on top.

Ingredients

• Simple Truth® Mild Italian Chicken Sausage 12 oz $7.99
• Kroger® Sliced Baby Bella Mushrooms 8 oz $3.29
• Fresh On the Vine Red Tomatoes by the Bunch 1 lb $1.99/lb sale
• Fresh Large Green Bell Pepper 1 $0.99 each
• Jumbo Yellow Onions 1 medium $0.99/lb
• Garlic 4 cloves $0.69 each
• Fresh Organic Lemon 1/2 lemon $1.29 each
• Parsley 2 tbsp chopped $1.29 each
• Simple Truth Organic® Oregano 1 tsp chopped $2.49
• dried pasta (pantry) 6-8 oz pantry

Instructions

1. Bring a pot of salted water to a boil and cook 6-8 oz dried pasta from pantry until al dente. Reserve 1/2 cup pasta water, then drain.
2. Slice 12 oz chicken sausage into coins. Slice 8 oz mushrooms, dice 1 green bell pepper, chop 1 lb tomatoes, slice 1 medium onion, and mince 4 garlic cloves. Chop 2 tbsp parsley and 1 tsp oregano.
3. Heat 1 tbsp oil in a large skillet over medium-high heat. Brown the sausage for 4-5 minutes. Transfer to a plate.
4. Add onion, mushrooms, and bell pepper to the skillet and cook 6-8 minutes until softened and nicely browned. Add garlic and oregano and cook 30 seconds.
5. Add chopped tomatoes, 1/4 cup water, 1/2 tsp salt, and black pepper. Simmer 8-10 minutes until the tomatoes break down into a chunky sauce.
6. Return sausage to the pan and simmer 2 minutes. Add the drained pasta and toss with a splash of reserved pasta water until the sauce clings.
7. Finish with parsley and a small squeeze from 1/2 lemon to brighten the flavors. Serve hot.