Careme Recipes

Ingredients

• Simple Truth® Natural Ground Lamb 12 oz $9.49/lb (sale)
• Butternut squash 1.5 lb, peeled and cubed 1-inch $1.49/lb
• Organic Kale (chopped) 2 packed cups $2.79 (16 oz bag)
• Organic Garlic 3 cloves, minced $6.99/lb
• Kroger® Yellow Onion (from 3 lb bag) 1/2 small, finely minced $2.99/3 lb bag
• Organic Cilantro 2 Tbsp, chopped (plus extra for garnish) $1.39/bunch
• Greek yogurt (plain) 1/2 cup
• Lemon 1 (zest and juice)
• Egg 1
• Panko or breadcrumbs 1/3 cup
• Ground cumin, ground coriander, smoked paprika, cinnamon 1 tsp each cumin & coriander; 1/2 tsp paprika; 1/8 tsp cinnamon
• Olive oil 3 Tbsp, divided
• Salt & black pepper To taste

Instructions

1. Heat oven to 425°F. Line a sheet pan with parchment.
2. Season squash: toss cubes with 1.5 Tbsp olive oil, 1 minced garlic clove, salt, pepper. Spread on half the pan.
3. Mix meatballs: in a bowl combine lamb, onion, remaining 2 garlic cloves, cilantro, egg, panko, lemon zest, 1 tsp cumin, 1 tsp coriander, 1/2 tsp smoked paprika, pinch cinnamon, 3/4 tsp salt, black pepper. Mix gently; form 10–12 golf-ball meatballs.
4. Add meatballs to the other half of the pan. Roast 15 minutes.
5. Add kale: toss kale with 1/2 Tbsp olive oil, a pinch of salt. Scatter over squash. Roast 5–7 more minutes until meatballs are 160°F internal and squash is tender/caramelized.
6. Make lemon-garlic yogurt: stir yogurt with 1–2 Tbsp lemon juice, a pinch of smoked paprika, salt, and 1 tsp olive oil.
7. Serve: spoon yogurt on plates, top with meatballs and roasted squash/kale. Garnish with extra cilantro and a squeeze of lemon.

Ingredients

• Swordfish steak (wild caught, previously frozen) 12–14 oz, cut into 2 portions $7.99/lb (sale)
• Fresh Tomatillos 8 oz, husked and rinsed $2.99/lb
• Organic Cilantro 1/3 cup, chopped (plus extra for garnish) $1.39/bunch
• Green Onions 2, thinly sliced $1.09/each
• Organic Red Potatoes 3/4 lb, cut into 3/4-inch chunks $1.99/lb
• Fresh Green Beans - Bag 8 oz, trimmed $2.19/lb
• Organic Garlic 2 cloves, minced $6.99/lb
• Lime 1 (zest and juice)
• Ground cumin & chili powder (or chipotle) 1/2 tsp each
• Olive oil 3 Tbsp total
• Salt & black pepper To taste

Instructions

1. Heat oven to 425°F. On a sheet pan, toss potatoes with 1 Tbsp olive oil, salt, pepper. Roast 10 minutes.
2. Add green beans to the pan with 1/2 Tbsp oil, salt, pepper; toss. Roast 12–15 more minutes until potatoes are crisp and beans tender.
3. Warm tomatillo-cilantro salsa: chop tomatillos into small dice. In a skillet over medium heat, add 1 tsp oil; sauté tomatillos with garlic, cumin, chili powder, a pinch of salt for 3–4 minutes until just softened. Off heat, stir in lime zest/juice, cilantro, and half the green onions. Keep warm.
4. Season swordfish with salt, pepper, and a light drizzle of oil. Heat a skillet (or grill pan) over medium-high until hot. Sear 3–4 minutes per side until opaque and just cooked through (125–130°F for medium).
5. Plate swordfish with roasted potatoes/green beans. Spoon warm tomatillo salsa over fish; finish with remaining green onions and cilantro.

Ingredients

• Choice Tri-Tip Beef Steaks 12 oz, trimmed $7.99/lb (sale)
• Fresh Large D'Anjou Pear 1/2 pear, grated (reserve remaining for snacking) $2.49/each
• Zucchini 2 small, sliced lengthwise 1/2-inch thick $1.69/lb
• Green Onions 3, sliced (whites in marinade, greens for garnish) $1.09/each
• Organic Garlic 2 cloves, minced $6.99/lb
• Organic Ginger Root 1 tsp, finely grated $3.99/lb
• Soy sauce 3 Tbsp
• Brown sugar (or honey) 1.5 Tbsp
• Rice vinegar 1 Tbsp
• Toasted sesame oil 2 tsp
• Neutral oil 1 Tbsp, plus more for grill
• Cooked white rice 2 cups, warm
• Sesame seeds (optional) 1 tsp

Instructions

1. Make quick marinade: whisk soy sauce, brown sugar, rice vinegar, sesame oil, neutral oil, grated pear, garlic, ginger, and whites of green onions.
2. Slice & marinate: thinly slice tri-tip against the grain (1/4-inch). Toss in marinade 20–30 minutes while you preheat grill (or grill pan) to medium-high and prep zucchini.
3. Oil and season zucchini with a pinch of salt.
4. Grill beef: working in batches if needed, grill slices 1–2 minutes per side until nicely charred and medium to medium-well (thin slices cook fast). Transfer to a warm plate; tent lightly 3 minutes.
5. Grill zucchini 2–3 minutes per side until tender with char.
6. Serve beef over rice with grilled zucchini. Spoon any resting juices over top; garnish with green onion greens and sesame seeds.