Careme Recipes

Ingredients

• Kroger® Fresh Natural Pork Tenderloin (1 lb) 1 lb $3.99 (sale)
• Organic butternut squash ~1 lb (about 3 cups cubed) $1.99/lb
• Love Beets™ White Wine + Balsamic Ready-To-Eat Beets 1 pack (6.5 oz) $3.99
• Simple Truth Organic® Garlic Bulbs 2 cloves $1.99
• Private Selection® Peruvian Gold Sweet Onion 1/2 medium, sliced $3.99 (3 lb bag)
• Olive oil 2 tbsp
• Butter (optional) 1 tbsp
• Sage (dried) or fresh (optional) 1/2 tsp dried or 4 leaves
• Chicken broth or water 1/3 cup
• Balsamic vinegar (optional, to boost beet glaze) 1 tsp
• Salt and black pepper to taste

Instructions

1. Prep: Heat oven to 425°F. Line a sheet pan with foil or parchment.
2. Prep squash: Peel (or just trim well), seed, and cube butternut squash into 3/4-inch pieces. Toss with 1 tbsp olive oil, salt, and pepper. Spread on the sheet pan.
3. Roast: Roast 20–25 minutes, tossing once halfway, until browned and tender.
4. Prep pork: While squash roasts, pat pork dry. Slice into 1-inch medallions. Season generously with salt and pepper.
5. Sear: Heat a large skillet on medium-high with 1 tbsp olive oil. Sear pork medallions 2–3 minutes per side until nicely browned and just cooked through (145°F; a little blush is fine). Transfer pork to a plate to rest.
6. Pan sauce: Reduce heat to medium. Add sliced onion to the skillet and cook 3 minutes, scraping up browned bits. Add minced garlic and sage; cook 30 seconds.
7. Deglaze: Add broth (or water). Simmer 2–3 minutes until slightly reduced. Swirl in butter if using.
8. Warm beets: Add the packaged beets (and 1 tsp balsamic if you want extra punch) to the sauce and warm 1–2 minutes. Taste and adjust salt/pepper.
9. Serve: Plate roasted squash. Top with pork medallions and spoon beet-onion pan sauce over everything.

Ingredients

• Kroger® Crunchy Coconut Shrimp with Sweet Chili Sauce Frozen (10 oz) 1 box $5.00 (sale)
• Organic green cabbage ~1/2 small head (about 3–4 cups shredded) $1.89/lb
• Organic cucumber 1 $1.49
• Organic ginger root 1-inch piece, grated $2.99/lb
• Simple Truth Organic® Garlic Bulbs 1 clove, grated or minced $1.99
• Cooked rice (stovetop) 1 cup dry rice (makes ~3 cups cooked)
• Rice vinegar or lime/lemon (optional) 1–2 tbsp
• Soy sauce (optional) 1 tsp
• Neutral oil (optional, for slaw) 1 tsp
• Salt to taste

Instructions

1. Prep rice (stove): Start rice first so it’s ready when the shrimp are crisp. Cook 1 cup dry rice according to package directions.
2. Oven: Heat oven to 425°F. Place coconut shrimp on a sheet pan in a single layer.
3. Bake: Bake 12–15 minutes, flipping once, until deeply golden and crisp (use the package timing as a guide).
4. Prep slaw: While shrimp bake, thinly shred cabbage. Halve cucumber lengthwise, scoop watery seeds, then thinly slice.
5. Dress slaw: Toss cabbage + cucumber with grated ginger, garlic, 1–2 tbsp rice vinegar (or citrus), 1 tsp soy sauce, and a pinch of salt. Add 1 tsp oil if you want it a touch richer. Let sit 5 minutes.
6. Glaze: Warm the included sweet chili sauce in a small saucepan (or microwave) 15–30 seconds. Toss baked shrimp lightly with sauce (or drizzle to keep maximum crunch).
7. Serve: Spoon rice into bowls, add a mound of ginger slaw, and top with coconut shrimp.

Ingredients

• Simple Truth™ 90% Lean Natural Ground Bison (16 oz) 1 lb $11.49 (sale)
• Organic Yukon Gold Potatoes (3 lb bag) 1 lb (about 3 medium) $3.99
• Simple Truth Organic® Chopped Tuscan Kale 1/2 bag (about 6 oz) $4.99
• Simple Truth Organic® Sliced Baby Bella Mushrooms (8 oz) 1 pack $3.29
• Organic jumbo yellow onion 1/2 medium, diced $1.99/lb
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $1.99
• Olive oil 2 tbsp
• Butter or milk (for potatoes) 1–2 tbsp butter and/or splash of milk
• Black pepper (lots) 1–2 tsp, to taste
• Worcestershire or soy sauce (optional) 1 tsp
• Salt to taste

Instructions

1. Prep: Put a medium pot of salted water on to boil for potatoes.
2. Potatoes: Cut Yukon Golds into 1-inch chunks. Boil 12–15 minutes until very tender; drain well.
3. Sauté mushrooms: While potatoes cook, heat a large skillet on medium-high with 1 tbsp olive oil. Add mushrooms with a pinch of salt; cook 5–7 minutes until browned.
4. Build flavor: Add diced onion to mushrooms; cook 3 minutes. Add garlic; cook 30 seconds.
5. Brown bison: Add ground bison. Season with 1 tsp black pepper and 1/2 tsp salt. Cook, breaking up, 6–8 minutes until browned. Add Worcestershire/soy if using. Taste and adjust salt/pepper.
6. Sauté kale (stove): In a second skillet (or push bison mix to one side), heat 1 tbsp olive oil. Add kale with a pinch of salt and a splash of water. Cover 2 minutes to steam, then uncover and sauté 2–3 minutes until tender and bright.
7. Mash: Return drained potatoes to the hot pot. Add butter and/or a splash of milk. Smash to rustic creamy (don’t overwork). Salt and pepper to taste.
8. Serve: Spoon smashed potatoes onto plates, top with the bison-mushroom pepper skillet, and serve kale alongside.