Careme Recipes

Ingredients

• Simple Truth® Natural Lamb Shank 2 lamb shanks (about 2 lb total) $4.99 sale (was $8.99)
• Organic Butternut Squash 1 medium (about 1.5–2 lb), peeled, seeded, 1-inch cubes $1.99/lb
• Organic Jumbo Yellow Onion 1 medium, diced $1.49/lb
• Organic Carrots (bunch) 2 carrots, diced $2.50
• Organic Garlic Bulbs (3 ct) 3 cloves, minced $1.99
• Tomato paste 2 tbsp
• Canned crushed tomatoes 1 cup (or 1/2 of a 14–15 oz can)
• Red wine (optional) 1/2 cup (or use extra broth)
• Chicken or beef broth 1 1/2 cups
• Fresh rosemary or thyme (optional) 1–2 sprigs (or 1/2 tsp dried)
• Bay leaf (optional) 1
• Olive oil 3 tbsp, divided
• Salt and black pepper to taste
• Smoked paprika (optional) 1/2 tsp
• Red pepper flakes (optional) pinch

Instructions

1. Prep: Pat lamb shanks dry; season all over with salt and pepper.
2. Oven prep: Heat oven to 425°F. Toss butternut squash with 1 1/2 tbsp olive oil, salt, pepper, and optional smoked paprika. Spread on a sheet pan.
3. Roast squash: Roast 20–30 minutes, tossing once, until browned and tender. Keep warm.
4. Sear lamb (stove): In a Dutch oven or deep skillet with lid, heat 1 1/2 tbsp olive oil over medium-high. Brown lamb shanks on all sides, 6–8 minutes total. Remove to a plate.
5. Build the braise: Lower heat to medium. Add onion and carrot; cook 5–7 minutes until softened. Stir in garlic 30 seconds. Stir in tomato paste and cook 1 minute.
6. Deglaze: Add red wine (if using) and scrape up browned bits; simmer 2 minutes.
7. Simmer: Add crushed tomatoes and broth. Add rosemary/thyme and bay leaf if using. Return lamb shanks to the pot (liquid should come about halfway up the shanks; add a splash more broth if needed).
8. Braise (stove): Cover and simmer gently 35–45 minutes, turning shanks once, until very tender (time depends on size).
9. Finish sauce: Remove shanks. Simmer sauce uncovered 3–5 minutes to thicken; season with salt/pepper and optional red pepper flakes.
10. Serve: Spoon sauce over lamb shanks and plate with roasted butternut squash.

Ingredients

• Kroger® Boneless Natural Fresh Pork Sirloins (2 piece) ~1 lb (2 small sirloin steaks or cutlets) $1.99/lb sale (was $3.79)
• Simple Truth Organic® Fuji Apples – 2 Pound Bag 1 large apple, cored and sliced $3.99 sale (was $4.19)
• Private Selection® Peruvian Gold Sweet Onion (3 lb bag) OR Organic Jumbo Yellow Onion 1 medium, thinly sliced $3.99 bag (or $1.49/lb)
• Organic Kale 1/2 large bunch (about 6 oz), stems removed, chopped $2.79
• Simple Truth Organic® Garlic Bulbs (3 ct) 2 cloves, minced $1.99
• Chicken broth or water 1/4 cup
• Apple cider vinegar (optional) 1 tsp
• Dijon mustard (optional) 1 tsp
• Dried sage (or fresh) 1/2 tsp dried (or 4–5 leaves chopped)
• Olive oil 2 tbsp, divided
• Butter (optional) 1 tbsp (for richer pan sauce)
• Salt and black pepper to taste

Instructions

1. Prep: Pat pork dry; season both sides with salt, pepper, and half the sage.
2. Sear pork (stove): Heat 1 tbsp olive oil in a large skillet over medium-high. Sear pork 3–5 minutes per side (depending on thickness) until browned and 140–145°F internal. Transfer to a plate to rest.
3. Apple-onion pan sauce: In the same skillet, add sliced onion with a pinch of salt; cook 3 minutes. Add apple slices; cook 3–4 minutes until lightly browned. Stir in remaining sage and 1 minced garlic clove for 30 seconds.
4. Deglaze: Add broth (and optional vinegar). Simmer 2–3 minutes to reduce slightly. Whisk in optional Dijon; finish with optional butter for gloss. Taste and season.
5. Sauté kale: In a second skillet (or remove apple mix to a bowl and reuse the pan), heat 1 tbsp olive oil over medium. Add remaining garlic 30 seconds, then add kale with a pinch of salt. Toss 4–6 minutes until tender; add a splash of water if it seems dry. Pepper to taste.
6. Serve: Slice pork and spoon apple-onion pan sauce over the top. Serve with the garlicky kale on the side.

Ingredients

• Fresh Farm Raised Atlantic Salmon Whole Fillet ~3/4 to 1 lb salmon fillet, cut into 2 portions $9.99 sale (was $10.99)
• Kroger® Brussels Sprouts BIG DEAL! (24 oz) OR Brussels Sprouts Halves (12 oz) 12 oz Brussels sprouts, halved (or use halves product) $6 (24 oz) or $3.99 (12 oz)
• Organic Ginger Root 1 tbsp finely grated $3.99/lb
• Simple Truth Organic® Garlic Bulbs (3 ct) 2 cloves, grated/minced $1.99
• White miso paste 2 tbsp
• Soy sauce (low-sodium if possible) 1 tbsp
• Honey or brown sugar 2 tsp
• Rice vinegar or lemon juice 2 tsp
• Sesame oil 1 1/2 tsp
• Neutral oil or olive oil 1 1/2 tbsp
• Sesame seeds (optional) 1 tsp
• Green onion (optional) 1, thinly sliced
• Salt and black pepper to taste

Instructions

1. Prep: Heat oven to 425°F. Line a sheet pan with foil or parchment for easy cleanup.
2. Roast sprouts: Toss Brussels sprouts with 1 tbsp neutral/olive oil, salt, and pepper. Spread cut-side down on the sheet pan. Roast 15 minutes.
3. Make glaze: In a small bowl, mix miso, soy sauce, honey, vinegar/lemon, sesame oil, ginger, and garlic. If thick, loosen with 1–2 tsp warm water.
4. Add salmon: Push sprouts to one side of the pan. Place salmon on the other side, skin-side down if it has skin. Brush generously with the miso-ginger glaze.
5. Roast + broil: Roast 8–10 minutes more (until salmon is nearly done). Switch to broil for 1–2 minutes to caramelize the top—watch closely.
6. Finish sprouts: Toss sprouts with a small drizzle of sesame oil (optional) and sesame seeds.
7. Serve: Plate salmon with Brussels sprouts. Spoon any extra glaze from the pan over salmon; top with optional sliced green onion.