Careme Recipes

Ingredients

• Sockeye salmon (already purchased) 2 fillets (about 10–14 oz total)
• Organic Green Cabbage (1 lb) ~1/2 small cabbage, thin-sliced (about 4 cups) $2.49
• Organic Cucumber (1 ct) 1/2 cucumber, thin-sliced $1.49
• Simple Truth Organic® Garlic Bulbs (3 ct) 1 clove, grated/minced $2.79
• Organic Ginger Root 1 tsp grated $5.99/lb
• Kroger® Brand Snow Peas (8 oz) 1 bag $3.89
• Rice (optional) 1/2 cup dry (for serving)

Instructions

1. Heat oven to 425°F. Line a sheet pan with foil.
2. Make glaze: whisk 1 tbsp white/red miso (or 1.5 tbsp soy sauce), 1 tbsp maple syrup (or honey), 1 tsp rice vinegar (or cider vinegar), 1 tsp sesame oil (optional), and half the garlic + ginger.
3. Bake salmon: place salmon skin-side down; brush with glaze. Roast 8–12 minutes (depending on thickness) until just cooked and glossy; broil 1–2 minutes at the end for extra caramelization if you want.
4. Slaw: toss cabbage + cucumber with remaining garlic/ginger, 1 tbsp vinegar, 1 tbsp oil, pinch of salt, and (optional) a little extra maple to balance. Let sit while salmon cooks.
5. Snow peas: blister in a hot skillet with a little oil and salt, 2–3 minutes, tossing, until bright and slightly charred.
6. Serve salmon with slaw and snow peas (over rice if using).

Ingredients

• Simple Truth® Natural Lamb Shoulder (1 lb) 1 lb, cut into 1-inch cubes $11.99 (sale)
• Fresh Onions – Peruvian Gold Sweet Onion (3 lb bag) 1/2 medium onion, diced $5.49
• Simple Truth Organic® Garlic Bulbs (3 ct) 2 cloves, minced $2.79
• Organic Ginger Root 1 tsp grated (optional) $5.99/lb
• Canned crushed tomatoes (or fresh tomatoes) 1 (14–28 oz) can (or ~2 cups chopped tomatoes)
• Organic Cucumber (1 ct) 1 cucumber, diced $1.49
• Simple Truth Organic® Baby Dill (0.5 oz) 2 tbsp chopped $2.79
• Couscous 3/4 cup dry
• Olive oil 2 tbsp
• Ground cumin 1 tsp
• Ground coriander 1 tsp
• Smoked paprika 1 tsp
• Cinnamon 1/8 tsp
• Salt to taste
• Black pepper to taste
• Lemon (optional) 1/2, for salad and finishing
• Plain yogurt (optional) 2 tbsp for cucumber salad

Instructions

1. Season lamb with salt, pepper, cumin, coriander, paprika, and a pinch of cinnamon.
2. Brown lamb in a pot on medium-high with 1 tbsp olive oil (work in batches). Remove to a plate.
3. Cook onion in the same pot with remaining oil 3–4 minutes; add garlic (and ginger) 30 seconds.
4. Add tomatoes + 1/2 cup water; return lamb. Simmer covered 25–35 minutes until tender; uncover to thicken if needed.
5. Make couscous: pour 1 cup boiling salted water over couscous, cover 5 minutes, fluff.
6. Cucumber-dill salad: toss cucumber with dill, pinch of salt, and yogurt (or olive oil + lemon).
7. Serve lamb over couscous with salad.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin (1 lb) 1 lb $3.99 (sale)
• Simple Truth Organic® Fuji Apples – 2 Pound Bag 1 large apple, grated or finely diced $4.99
• Fresh Onions – Peruvian Gold Sweet Onion (3 lb bag) 1/4 onion, finely diced $5.49
• Kroger® Fresh Trimmed Green Beans Bag (12 oz) 12 oz $4.49
• Simple Truth Organic® Garlic Bulbs (3 ct) 2 cloves, minced (divided) $2.79
• Olive oil 2 tbsp
• Butter (optional) 1 tbsp
• Apple cider vinegar (or white wine vinegar) 1 tbsp
• Dijon mustard 1 tsp
• Honey or brown sugar (optional) 1–2 tsp
• Salt to taste
• Black pepper to taste
• Dried rosemary or thyme 1 tsp

Instructions

1. Season pork with salt, pepper, and rosemary/thyme. Preheat grill to medium-high (400–450°F).
2. Glaze: sauté onion in 1 tbsp oil 2–3 minutes; add 1 minced garlic clove 30 seconds. Add apple, 2–3 tbsp water, vinegar, Dijon, and honey (optional). Simmer 6–10 minutes until jammy; whisk in butter if using.
3. Grill pork 14–18 minutes total, turning every 3–4 minutes, until 145°F internal. Brush with glaze near the end. Rest 5 minutes; slice.
4. Sauté green beans with remaining oil and salt 5–7 minutes; add remaining garlic for last 30 seconds.
5. Serve pork with extra glaze and garlicky green beans.

Ingredients

• Simple Truth® Natural Ground Lamb (1 lb) 1 lb $9.99 (sale)
• Organic Romaine Lettuce 1 head (or hearts equivalent) $3.99
• Fresh Organic On-the-Vine Tomatoes 2 medium tomatoes, diced $3.99/lb
• Fresh Organic Large Ripe Avocado 1 avocado, diced $1.50 (sale)
• Fresh Onions – Peruvian Gold Sweet Onion (3 lb bag) 2 tbsp finely diced (optional) $5.49
• Simple Truth Organic® Garlic Bulbs (3 ct) 2 cloves, grated/minced $2.79
• Ground cumin 1 tsp
• Smoked paprika 1 tsp
• Dried oregano 1 tsp
• Salt 1 tsp (plus more to taste)
• Black pepper 1/2 tsp
• Olive oil 2 tbsp
• Vinegar (red wine or cider) 1–2 tbsp
• Greek yogurt (optional sauce) 1/3 cup + pinch salt + garlic

Instructions

1. Make lamb mixture: combine ground lamb with 1 clove garlic, cumin, paprika, oregano, salt, and pepper. Form 6 small patties or 8–10 small oblong ‘kofta’ shapes (skewers optional).
2. Cook (grill or stove): Grill over medium-high 3–4 minutes per side, or sear in a skillet on medium-high with a little oil until cooked through (160°F). Rest 3 minutes.
3. Tomato-avocado salsa: toss diced tomatoes + avocado + (optional) onion with 1 tbsp olive oil, 1 tbsp vinegar, pinch of salt and pepper.
4. Romaine salad: chop romaine, toss with 1 tbsp olive oil, 1 tbsp vinegar, pinch of salt, and remaining minced garlic clove (go easy).
5. Optional quick yogurt sauce: stir yogurt with pinch salt and a little grated garlic.
6. Serve kofta with romaine salad and tomato-avocado salsa (and yogurt sauce if using).

Ingredients

• Simple Truth® Natural Lamb Shoulder (1 lb) 1 lb, cut into 1-inch cubes $11.99 (sale)
• Simple Truth Organic® Roma Tomatoes (16 oz) 1 can crushed tomatoes (or 2 cups chopped tomatoes if you prefer) $3.99
• Fresh Onions – Peruvian Gold Sweet Onion (3 lb bag) 1/2 medium onion, diced $5.49
• Simple Truth Organic® Garlic Bulbs (3 ct) 2 cloves, minced $2.79
• Organic Ginger Root 1 tsp grated (optional but excellent) $5.99/lb
• Organic Cucumber (1 ct) 1 cucumber, diced $1.49
• Simple Truth Organic® Baby Dill (0.5 oz) 2 tbsp chopped $2.79
• Couscous 3/4 cup dry
• Olive oil 2 tbsp
• Ground cumin 1 tsp
• Ground coriander 1 tsp
• Smoked paprika 1 tsp
• Cinnamon 1/8 tsp
• Salt to taste
• Black pepper to taste
• Lemon (optional) 1/2, for salad and finishing
• Plain yogurt (optional) 2 tbsp for cucumber salad (or use olive oil + lemon)

Instructions

1. Prep: Pat lamb dry and season with 1 tsp salt, pepper, cumin, coriander, paprika, and a pinch of cinnamon.
2. Brown the lamb (stove): Heat a pot or deep skillet on medium-high with 1 tbsp olive oil. Brown lamb in a single layer (do in 2 batches if needed) 3–4 minutes per batch. Transfer to a plate.
3. Build the sauce: Lower heat to medium. Add remaining 1 tbsp olive oil, onion, and a pinch of salt. Cook 3–4 minutes. Stir in garlic (and ginger if using) for 30 seconds.
4. Simmer: Add tomatoes plus 1/2 cup water. Return lamb and any juices. Bring to a simmer, cover, and cook 25–35 minutes, stirring occasionally, until lamb is tender and sauce is thick. Taste and adjust salt/pepper.
5. Couscous: While lamb simmers, bring 1 cup water to a boil with a pinch of salt. Stir in couscous, cover, remove from heat 5 minutes, then fluff with a fork.
6. Cucumber-dill salad: Toss diced cucumber with dill, a squeeze of lemon, pinch of salt, and 2 tbsp yogurt (or a drizzle of olive oil if skipping yogurt).
7. Serve: Spoon lamb and sauce over couscous. Add cucumber-dill salad on the side (or on top for contrast).

Ingredients

• Kroger® Fresh Natural Pork Tenderloin (1 lb) 1 lb $3.99 (sale)
• Simple Truth Organic® Fuji Apples – 2 Pound Bag 1 large apple (about 8 oz), grated or finely diced $4.99
• Fresh Onions – Peruvian Gold Sweet Onion (3 lb bag) 1/4 onion, finely diced $5.49
• Kroger® Fresh Trimmed Green Beans Bag (12 oz) 12 oz $4.49
• Simple Truth Organic® Garlic Bulbs (3 ct) 2 cloves, minced (divided) $2.79
• Olive oil 2 tbsp
• Butter (optional) 1 tbsp
• Apple cider vinegar (or white wine vinegar) 1 tbsp
• Dijon mustard 1 tsp
• Honey or brown sugar 1–2 tsp (optional, to taste)
• Salt to taste
• Black pepper to taste
• Dried rosemary or thyme 1 tsp

Instructions

1. Prep: Trim silver skin from tenderloin if needed. Pat dry and season all over with salt, pepper, and rosemary/thyme. Set grill for medium-high heat (about 400–450°F).
2. Start the apple glaze (stove): In a small saucepan, heat 1 tbsp olive oil. Add onion and a pinch of salt; cook 2–3 minutes. Add 1 minced garlic clove for 30 seconds.
3. Simmer the glaze: Add grated/diced apple, 2–3 tbsp water, vinegar, Dijon, and honey (if using). Simmer 6–10 minutes, stirring, until jammy. Whisk in butter if using. Taste and adjust salt/acid/sweetness.
4. Grill the pork: Grill tenderloin 14–18 minutes total, turning every 3–4 minutes, until it reaches 145°F in the thickest part. During the last 2 minutes, brush with some apple glaze to lacquer. Rest 5 minutes before slicing.
5. Cook green beans (stove): While pork rests, sauté green beans in a skillet on medium-high with 1 tbsp olive oil and a pinch of salt. Cook 5–7 minutes until crisp-tender and blistered. Add remaining minced garlic for the last 30 seconds; toss and remove from heat.
6. Serve: Slice pork into medallions. Spoon extra apple glaze over the top and serve with garlicky green beans.