Careme Recipes

Ingredients

• Kroger® Fresh Natural Pork Loin Boneless 12 oz, cut into 1-inch cubes $2.49/lb (sale)
• Organic Green Cabbage 8 oz, very thinly sliced $2.49/lb
• Organic Kale (or Lacinato Kale) 1 packed cup, finely shredded $2.99 each or 16 oz bag
• Kroger® Fuji Apples – 3 lb bag 1 crisp apple, matchsticks $4.99/bag
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $2.79 / 3 ct
• Organic Jumbo Yellow Onions 1/4 onion, very thinly sliced $2.19/lb
• Lime 1 (zest and juice)
• Pure maple syrup 1 tablespoon
• Neutral oil (canola/avocado) 2 tablespoons, divided
• Ground cumin + chili powder + smoked paprika 1 teaspoon each
• Kosher salt & black pepper To taste
• Apple cider vinegar 1 tablespoon
• Optional: fresh cilantro 2 tablespoons, chopped
• Metal or soaked wooden skewers 4–6 skewers

Instructions

1. Prep the pork marinade by whisking 1 tablespoon oil, lime zest, half the lime juice, maple syrup, garlic, cumin, chili powder, smoked paprika, 3/4 teaspoon salt, and a few grinds of pepper.
2. Toss pork cubes in the marinade and set aside 10–15 minutes while you make the slaw.
3. Make the slaw: In a large bowl, combine cabbage, kale, apple, and onion. Dress with remaining lime juice, apple cider vinegar, 1 tablespoon oil, a big pinch of salt, and pepper. Toss until glossy and slightly wilted. Fold in cilantro if using. Chill while you grill.
4. Thread marinated pork onto skewers (don’t pack too tightly).
5. Preheat grill or grill pan to medium-high. Oil grates lightly. Grill skewers 3–4 minutes per side until nicely charred and 145°F internal temperature (about 8–10 minutes total).
6. Rest skewers 3 minutes. Serve over the crunchy apple–kale slaw alongside bowls of hot Costco chili. For a fun mashup, spoon chili over the skewers and top with extra slaw.

Ingredients

• Simple Truth® Natural Boneless Skinless Fresh Chicken Breast (Family Pack) 10 oz, thinly sliced $5.99/lb (sale)
• Organic Butternut Squash 1 lb, peeled and 1/2-inch diced $1.99/lb
• Organic Kale (bag or bunch) 2 packed cups, chopped $2.99
• Organic Yellow Onion 1/2 small, minced $2.19/lb
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $2.79 / 3 ct
• Fresh Organic Large Ripe Avocado 1, diced $2.99 each (sale)
• Lime 1 (juice and zest) + wedges to serve
• Shredded Monterey Jack or Cheddar 1 to 1 1/4 cups
• 8- to 10-inch flour or corn tortillas 4 tortillas
• Olive or neutral oil 2–3 tablespoons total
• Smoked paprika + ground cumin + chili powder 1 teaspoon each
• Kosher salt & black pepper To taste
• Optional: chopped cilantro or green onion 2 tablespoons

Instructions

1. Prep the squash by tossing the diced butternut with 1 tablespoon oil, a pinch of salt, and pepper. Sauté in a large skillet over medium-high heat until browned and just tender, 8–10 minutes, stirring occasionally. Transfer to a plate.
2. Season the chicken with 1/2 teaspoon salt, pepper, smoked paprika, cumin, and chili powder. Add 1 tablespoon oil to the same skillet and cook chicken over medium-high heat until lightly browned and cooked through, 4–6 minutes. Remove to the plate with squash.
3. Reduce heat to medium, add a drizzle of oil, then sauté onion and garlic 1–2 minutes until fragrant. Add kale and a splash of water, sautéing until just wilted, 2–3 minutes. Return chicken and squash to the skillet, toss, and adjust salt/pepper. Remove from heat.
4. Make the avocado-lime side: Toss avocado with lime juice, a pinch of salt, and optional cilantro/green onion. Set aside.
5. Assemble quesadillas by sprinkling cheese on half of each tortilla, piling on the chicken–squash–kale mix, and topping with a little more cheese. Fold over.
6. Crisp the quesadillas in a lightly oiled skillet over medium heat until golden and melty, about 2–3 minutes per side. Rest 1 minute, then cut into wedges and serve with avocado-lime on the side and bowls of warm Costco chili for dunking.

Ingredients

• Certified Angus Beef Angus Choice Chuck Steak (Value Pack) 12–14 oz, about 1-inch thick $5.99/lb (sale)
• Organic Red Potatoes 1 lb, cut into thick wedges $2.29/lb
• Organic Broccoli Bunch 12 oz florets $3.49/lb
• Simple Truth Organic® Garlic Bulbs 3 cloves, minced $2.79 / 3 ct
• Olive oil 3 tablespoons, divided
• Ancho chili powder + ground cumin + smoked paprika 1 teaspoon each
• Kosher salt & black pepper To taste
• Optional: lime wedges To finish

Instructions

1. Preheat oven to 450°F with a rimmed sheet pan inside to heat up.
2. Toss potato wedges with 1 1/2 tablespoons oil, 1 minced garlic clove, 1/2 teaspoon salt, and pepper. Carefully spread onto the hot sheet pan and roast 15 minutes.
3. While potatoes start, pat steak dry and rub with 1 tablespoon oil, remaining garlic, ancho, cumin, smoked paprika, 1 teaspoon salt, and pepper. Let it sit at room temp.
4. Toss broccoli with remaining 1/2 tablespoon oil, a pinch of salt, and pepper. Flip potatoes, add broccoli to the pan, and roast 12–15 minutes more, until potatoes are crisp and broccoli edges are charred-tender.
5. Move pan to upper rack and switch oven to high broil. Set steak on top of the vegetables (or on a preheated broiler-safe rack) and broil 3–4 minutes per side for medium-rare to medium (pull around 130–135°F; it will rise as it rests).
6. Rest steak 5 minutes, slice against the grain, and serve with the roasted potatoes and broccoli. Squeeze lime over the top if you like, and enjoy alongside bowls of Costco chili—try spooning chili over the potatoes for a loaded bite.