Careme Recipes

Ingredients

• Choice Boneless Beef Flank Steak Family Pack (use ~0.75–1 lb for 2 servings) 0.75–1 lb $12.99/lb (sale)
• Brussels Sprouts 1 lb $3.29/lb
• Organic Yukon Gold Potatoes 3/4–1 lb $3.99 (3 lb bag)
• Simple Truth Organic® Garlic Bulbs 3–4 cloves $1.99 (3 ct)
• Olive oil 3 tbsp
• Butter 1 tbsp (optional)
• Soy sauce 1 tbsp
• Dijon mustard 1 tsp
• Black pepper 1 tsp
• Kosher salt to taste
• Lemon (optional) 1/2, for finishing

Instructions

1. Prep the oven and sheet pan. Heat oven to 425°F. Set a large rimmed sheet pan on the counter.
2. Prep potatoes. Cut Yukon Golds into 1-inch chunks. Toss with 1 tbsp olive oil, a big pinch of salt, and pepper. Spread on one side of the sheet pan. Roast 15 minutes.
3. Prep Brussels sprouts. Trim ends, halve (quarter if huge). Toss with 1 tbsp olive oil, salt, pepper, and 1 minced garlic clove. After potatoes have roasted 15 minutes, add sprouts to the other side of the pan and roast 18–22 minutes more, tossing once halfway, until potatoes are browned and sprouts are crisp at edges.
4. Make quick steak marinade. In a bowl whisk 1 tbsp olive oil, soy sauce, Dijon, 2–3 minced garlic cloves, and black pepper. Pat steak dry, coat with marinade, and let sit while veggies finish (10–20 minutes is great).
5. Grill the steak. Preheat grill to medium-high. Grill flank steak about 3–5 minutes per side (depending on thickness) for medium-rare to medium. Aim for 125–135°F internal, then rest 8–10 minutes.
6. Finish the tray roast. When potatoes and sprouts are done, optionally toss hot potatoes with 1 tbsp butter. Add a squeeze of lemon over sprouts/potatoes if you like.
7. Slice and serve. Slice steak thinly across the grain. Plate with roasted potatoes and Brussels sprouts. Spoon any resting juices over the steak.

Ingredients

• Kroger® Small Shrimp Raw Peeled & Deveined Tail Off 12 oz $5.99 (sale)
• Kroger® Brand Snow Peas 8 oz $3.49
• Organic Green Cabbage 1 lb (about 1/2 medium cabbage) $1.69/lb
• Simple Truth Organic® Garlic Bulbs 3 cloves $1.99 (3 ct)
• Organic Ginger Root 1 tbsp grated $3.99/lb
• Neutral oil (avocado/canola) 2–3 tbsp
• Soy sauce 3 tbsp
• Rice vinegar (or apple cider vinegar) 1 tbsp
• Honey or brown sugar 1–2 tsp
• Cornstarch 1 tsp
• Sesame oil (optional) 1 tsp
• Crushed red pepper (optional) pinch
• Cooked rice (optional, for a starch side) 1–1 1/2 cups cooked

Instructions

1. Prep the veg. Thinly slice cabbage into ribbons. Trim snow peas (pull string if tough). Mince garlic; grate ginger.
2. Make the sauce. Stir together soy sauce, vinegar, honey, cornstarch, 2 tbsp water, and sesame oil if using.
3. Dry the shrimp. Pat shrimp very dry; lightly season with pepper (go easy on salt because soy sauce).
4. Sauté cabbage. Heat a large skillet or wok on high. Add 1 tbsp oil. Add cabbage and a pinch of salt; stir-fry 4–6 minutes until wilted but still a bit crisp. Transfer to bowls (or a plate) and keep warm.
5. Stir-fry shrimp and peas. Add another 1 tbsp oil. Add shrimp in a single layer; cook 60–90 seconds, flip, then add snow peas, garlic, and ginger. Stir-fry 1–2 minutes more until shrimp are just pink and peas are bright green.
6. Sauce and glaze. Whisk sauce again and pour in. Toss 30–60 seconds until glossy and slightly thickened. Add crushed red pepper if you want heat.
7. Serve. Spoon shrimp and snow peas over the cabbage. Add cooked rice on the side (or under everything) if you want a heartier meal.

Ingredients

• Kroger® Teriyaki Seasoned Pork Filet About 1 lb (use ~1 lb from the package; save extra for lunch if needed) $6.00 (sale)
• Simple Truth Organic® Cut and Peeled Baby Carrots Bag 1 lb $1.99
• Simple Truth Organic® Butter Lettuce 1 head $3.99
• Organic Long English Cucumber 1/2 cucumber $2.49
• Simple Truth Organic® Fresh Grape Snacking Tomatoes 1 cup (optional but great) $3.49
• Olive oil 2 tbsp
• Rice vinegar or apple cider vinegar 1 1/2 tbsp
• Honey or maple syrup 1 tsp
• Dijon mustard (optional) 1/2 tsp
• Black pepper to taste
• Sesame seeds (optional) 1–2 tsp

Instructions

1. Prep the oven. Heat oven to 425°F. Line a sheet pan with foil or parchment for easy cleanup.
2. Roast the carrots. Toss baby carrots with 1 tbsp olive oil, black pepper, and (optional) 1 tsp honey/maple for a glossy roast. Spread on one side of the pan. Roast 10 minutes.
3. Add pork and finish roasting. Nestle teriyaki pork filet(s) on the other side of the pan. Roast 15–22 minutes more, depending on thickness, until pork reaches 145°F internal. If carrots are done early, pull them and keep warm.
4. Rest and slice. Rest pork 5–8 minutes, then slice. Spoon any pan juices over the slices.
5. Make the salad. Tear butter lettuce into bite-size pieces. Thinly slice cucumber; add tomatoes if using. Whisk 1 tbsp olive oil + vinegar + honey + Dijon (if using) + pepper. Toss gently right before serving.
6. Serve. Plate sliced teriyaki pork with roasted carrots and the crisp lettuce salad. Sprinkle sesame seeds over pork/carrots if you like.