Careme Recipes

Ingredients

• Salmon Sockeye Fillet (Wild Caught Frozen) 1 lb (2 portions) $14.99 sale (reg $18.99)
• Kroger® Brussels Sprouts BIG DEAL! (24 oz) or Brussels Sprouts Halves (12 oz) ~1 lb total $6.00 (24 oz) or $3.99 (12 oz)
• Organic Green Cabbage or Organic Red Cabbage ~1/2 small head (about 3–4 cups shredded) $2.49/lb
• Simple Truth Organic® Fuji Apples – 2 lb bag 1 apple, thin-sliced or julienned $4.99
• Organic Jumbo Yellow Onion (optional) 1/4 onion, very thin-sliced (slaw) $2.19/lb
• Dijon mustard 2 tbsp
• Maple syrup 1–1 1/2 tbsp
• Apple cider vinegar or lemon juice 2 tbsp
• Olive oil 2–3 tbsp
• Salt & black pepper to taste
• Optional: fresh dill (if you have) 1 tbsp chopped

Instructions

1. Heat oven to 425°F. Line a sheet pan.
2. Roast sprouts: Halve Brussels sprouts if whole. Toss with 1–1 1/2 tbsp olive oil, salt, pepper. Roast 12 minutes.
3. Add salmon: Push sprouts to the sides. Place salmon in the center; season with salt and pepper. Roast 8–12 minutes more (until salmon flakes and sprouts are browned).
4. Make glaze: Stir Dijon + maple + 1 tbsp vinegar/lemon. In the last 2 minutes of roasting, brush glaze over salmon (or brush right when it comes out for a fresher bite).
5. Make slaw: Shred cabbage; toss with sliced apple and a little onion. Dress with 1 tbsp olive oil + 1 tbsp vinegar/lemon + salt/pepper (and dill if using).
6. Serve: Plate salmon with roasted sprouts and crunchy apple slaw.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin 1 lb (1 tenderloin) for 2 $3.99 sale (reg $8.29)
• Simple Truth Organic® Fresh Grape Snacking Tomatoes, 10 oz 1 (10 oz) $3.50 sale (reg $4.79)
• Simple Truth Organic® Whole Carrots Bag, 2 lb ~3 medium carrots (about 10–12 oz) $3.29
• Simple Truth Organic® Sliced Shiitake Mushrooms, 5 oz 1 (5 oz) $5.99
• Garlic 3 cloves
• Olive oil 2–3 tbsp
• Balsamic vinegar 1–2 tbsp
• Butter (optional) 1 tbsp
• Dried oregano or thyme 1 tsp
• Salt & black pepper to taste

Instructions

1. Heat oven to 425°F. Line a sheet pan.
2. Roast carrots: Cut carrots into sticks. Toss with olive oil, salt, pepper. Roast 15 minutes.
3. Roast pork: Pat tenderloin dry; season with salt, pepper, oregano/thyme, and a little oil. Add to the pan with carrots; roast 12–18 minutes more, until 145°F internal. Rest 5 minutes, then slice.
4. Tomato pan sauce: While pork rests, heat a skillet on medium with 1 tbsp oil. Add shiitakes; cook 3–4 minutes. Add minced garlic; cook 30 seconds. Add grape tomatoes + pinch of salt; cook 5–7 minutes until burst and saucy. Stir in balsamic; simmer 1 minute. Optional: swirl in butter to finish.
5. Serve: Spoon tomato-mushroom sauce over sliced pork; serve with roasted carrots.

Ingredients

• Beef Choice Bone-In Short Ribs ~1.5 lb (enough for 2 hearty portions) $9.59 sale (reg $11.99)
• Organic Yukon Gold Potatoes (or Organic Yellow Potatoes) ~1 lb for mash $4.99 (Yukon Gold 3 lb) or $2.49/lb (Yellow)
• Organic Jumbo Yellow Onions 1 medium, sliced $2.19/lb
• Simple Truth Organic® Roma Tomatoes, 16 oz (or on-the-vine tomatoes) ~2 cups chopped (or use canned if you have) $3.99
• Garlic 3 cloves, smashed
• Olive oil 1 tbsp
• Beef broth or water 1/2–3/4 cup
• Tomato paste (optional) 1 tbsp
• Bay leaf (optional) 1
• Salt & black pepper to taste
• Butter and/or milk for mash 1–2 tbsp butter + splash milk (optional)

Instructions

1. Optional sear (recommended): Season short ribs with salt/pepper. Sear in a hot skillet with 1 tbsp oil until browned, 2–3 minutes per side.
2. Load slow cooker: Add sliced onion, garlic, chopped tomatoes, tomato paste (if using), bay leaf, and broth/water. Nestle short ribs in. Season lightly with salt/pepper (go easy; reduce later).
3. Cook: Low 7–8 hours or High 4–5 hours, until very tender.
4. Make mash: Boil potatoes in salted water until very tender, 15–20 minutes. Drain, mash with butter/splash of milk; season.
5. Finish sauce: Skim fat from slow cooker if needed. Taste and reduce salt/pepper. If sauce is thin, ladle into a saucepan and simmer 5–10 minutes to thicken (stove).
6. Serve: Spoon ribs and sauce over mashed potatoes with plenty of onions/tomatoes.