Careme Recipes

Ingredients

• Kroger® Boneless Natural Fresh Pork Loin 1 lb, cut into 2 thick chops or a small roast $1.99/lb (sale)
• Organic Butternut Squash 1 lb, peeled and 1-inch cubes $1.99/lb
• Organic Fuji Apple 1 large, cored and sliced $2.49/lb
• Organic Yellow Onion 1 small, sliced $1.49/lb
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $1.99 (3 ct)
• Dijon mustard 2 tbsp
• Maple syrup (or honey) 1 tbsp
• Apple cider vinegar 1 tbsp
• Olive oil 2 tbsp, divided
• Dried thyme (or Italian seasoning) 1 tsp
• Kosher salt & black pepper To taste

Instructions

1. Heat oven to 425°F. Line a large sheet pan with parchment.
2. Whisk 2 tbsp Dijon, 1 tbsp maple, 1 tbsp cider vinegar, 1 tbsp olive oil, minced garlic, thyme, 1/2 tsp salt, and 1/4 tsp pepper. Reserve 2 tbsp of this glaze in a small bowl for finishing.
3. Toss squash, apple, and onion with remaining 1 tbsp olive oil, 1/2 tsp salt, and pepper. Spread on sheet pan.
4. Pat pork dry; season all over with 1 tsp salt and pepper. Brush with remaining glaze (not the reserved portion). Nestle pork on the pan among the vegetables.
5. Roast 20–25 minutes (flip veggies once) until pork reaches 145°F and squash is tender.
6. Rest pork 5 minutes. Slice and drizzle with reserved glaze. Serve with roasted vegetables.

Ingredients

• Kroger® Large Raw Shrimp Peeled & Deveined Tail Off (12 oz) 12 oz, thawed, patted dry $6.99 (sale)
• Linguine (or spaghetti) 6 oz dry
• Organic Lacinato Kale 4 cups, ribs removed, sliced into ribbons $2.79 (1 ct)
• Simple Truth Organic® Garlic Bulbs 3 cloves, thinly sliced $1.99 (3 ct)
• Lemon 1, zested and juiced
• Crushed red pepper flakes 1/2 tsp (optional)
• Olive oil 2 tbsp
• Butter 1 tbsp (optional)
• Parmesan cheese, grated 1/3 cup
• Simple Truth Organic® Fresh Grape Tomatoes 1 cup, halved (optional) $3.49 (10 oz)
• Kosher salt & black pepper To taste

Instructions

1. Boil a large pot of salted water. Cook linguine to al dente; reserve 3/4 cup pasta water, then drain.
2. While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium. Add garlic and red pepper; cook 30–45 seconds until fragrant.
3. Add shrimp, 1/2 tsp salt, and pepper. Cook 1–2 minutes per side until just pink. Transfer shrimp to a bowl.
4. To the same skillet, add kale and 1/4 cup reserved pasta water; cook 2–3 minutes until wilted. Stir in tomatoes if using.
5. Return shrimp to skillet. Add drained pasta, lemon zest, lemon juice, butter (if using), and Parmesan. Toss, adding more pasta water as needed to make a glossy sauce. Season to taste and serve immediately.

Ingredients

• Simple Truth® Natural Ground Lamb 12 oz (from 1 lb pack) $9.49/lb (sale)
• Organic Red Onions 1 small, half grated (kofta), half thinly sliced (salad) $1.59/lb
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $1.99 (3 ct)
• Ground cumin, coriander, paprika, cinnamon 1 tsp each cumin & coriander, 1 tsp paprika, 1/4 tsp cinnamon
• Simple Truth Organic® Baby Dill 2 tbsp finely chopped (plus more for sauce/salad) $2.49 (0.5 oz)
• Kosher salt & black pepper 1 tsp salt total, pepper to taste
• Olive oil 2 tbsp, divided
• Organic Long English Cucumber 1, diced $2.29 each
• Simple Truth Organic® Fresh Grape Tomatoes 1 cup, halved $3.49 (10 oz)
• Greek yogurt (plain) 2/3 cup
• Lemon 1, juiced and zested
• Pita bread 2 rounds

Instructions

1. In a bowl, combine lamb, grated onion (squeezed of excess juice), garlic, cumin, coriander, paprika, cinnamon, chopped dill, 3/4 tsp salt, and pepper. Mix gently. Shape into 4 oval kofta around skewers or into 4 oblong patties.
2. Preheat grill or grill pan to medium-high; oil grates/pan. Cook kofta 3–4 minutes per side to 160°F internal.
3. Make salad: toss cucumber, tomatoes, sliced onion, a pinch of chopped dill, 1 tbsp olive oil, half the lemon juice, salt, and pepper.
4. Make sauce: stir yogurt with lemon zest, remaining lemon juice, a pinch of salt, pepper, and 1 tsp olive oil.
5. Warm pita on the grill 30 seconds per side. Serve kofta with salad, dollops of dill-yogurt, and pita. Optional: sprinkle with sumac.