Careme Recipes

Ingredients

• Simple Truth® Natural Grass Fed Angus Beef Ribeye Steak 1 (10 oz) steak $19.49 sale (was $19.99), 10 oz
• Organic Yukon Gold Potatoes ~12 oz (about 2 medium), cut into 1-inch chunks $3.99, 3 lb
• Organic Purple Kale ~4 packed cups, stems removed, torn $2.79, 1 ct
• Organic Jumbo Yellow Onion 1/2 medium, thinly sliced $1.49/lb
• Organic Garlic 2 cloves, minced $6.99/lb
• Olive oil 2–3 tbsp, divided
• Butter 1–2 tbsp (optional but great for the pan sauce)
• Red wine or beef broth 1/3 cup (for deglazing)
• Dijon mustard (optional) 1 tsp
• Salt & black pepper To taste
• Optional: fresh thyme or rosemary A few sprigs

Instructions

1. Prep: Heat oven to 425°F. Pat the steak very dry; season generously with salt and pepper. Cut potatoes into 1-inch chunks; slice onion; mince garlic; strip and tear kale.
2. Roast potatoes: Toss potatoes with 1–1 1/2 tbsp olive oil, salt, pepper (and rosemary if using). Spread on a sheet pan and roast until browned and tender, 25–35 minutes, flipping once halfway.
3. Sear steak (stove): When potatoes have ~10–15 minutes left, heat a heavy skillet over medium-high until very hot. Add 1 tsp oil, then sear steak 3–4 minutes per side for medium-rare (or to your preferred doneness). Transfer to a plate to rest.
4. Quick pan sauce: Lower heat to medium. Add sliced onion to the same skillet with a touch more oil if needed; cook 2–3 minutes. Add garlic for 30 seconds. Deglaze with wine/broth, scraping up browned bits; simmer 1–2 minutes. Whisk in butter and Dijon (optional). Season to taste.
5. Sauté kale: In a second skillet (or after sauce is done), sauté kale with 1 tsp olive oil and a pinch of salt, 3–5 minutes until wilted and glossy. Add a splash of water if it looks dry.
6. Serve: Slice steak against the grain. Plate with roasted Yukon Golds and kale; spoon pan sauce over steak.

Ingredients

• Pacific Cod Fillet Wild Caught (sustainably sourced) ~12 oz cod (2 portions of ~6 oz each) $10.99, 1 lb
• Organic Cauliflower 1 head (about 1 lb), cut into florets $2.49, 1 lb
• Organic Red Cabbage ~2 cups shredded (about 6–8 oz) $1.99/lb
• Organic Long English Cucumber 1/2 cucumber, thinly sliced $2.49, 1 ct
• Organic Ginger Root 1 tsp finely grated (slaw) + optional pinch in mash $3.99/lb
• Organic Garlic 1–2 cloves, minced $6.99/lb
• Olive oil 1–2 tbsp
• Mayonnaise or Greek yogurt (optional) 2 tbsp (for creamier mash)
• Rice vinegar or apple cider vinegar 2 tbsp
• Soy sauce (optional) 1 tsp (for the slaw dressing)
• Honey or sugar (optional) 1/2 tsp (balances slaw)
• Lemon (optional) 1/2, for finishing
• Salt & black pepper To taste

Instructions

1. Prep: Pat cod dry; season with salt and pepper. Shred cabbage; slice cucumber; grate ginger; mince garlic. Cut cauliflower into florets.
2. Cauliflower mash (stove): Steam or boil cauliflower florets until very tender, 10–12 minutes. Drain well and return to the pot over low heat for 1 minute to dry out. Mash or blend with 1 tbsp olive oil, 1 minced garlic clove, salt, pepper, and 2 tbsp mayo/yogurt if using. Keep warm.
3. Make the slaw: Toss shredded red cabbage and cucumber with vinegar, grated ginger, 1 tsp soy (optional), 1/2 tsp honey (optional), a pinch of salt, and 1 tsp olive oil. Let sit while fish cooks.
4. Cook cod (stove): Heat a nonstick or stainless skillet over medium-high. Add 1 tbsp olive oil. Cook cod 3–4 minutes per side (depending on thickness) until opaque and flakes easily.
5. Serve: Spoon cauliflower mash onto plates, top with cod, and pile slaw alongside (or over the fish). Finish with lemon if you have it.

Ingredients

• Kroger® Fresh Natural Pork Shoulder Butt Bone In ~1.25–1.5 lb (for 2 hearty servings + a little leftover) $1.99/lb sale (was $2.99/lb)
• Organic Butternut Squash ~1.5 lb (about 1 small), peeled and cubed (or buy pre-cut if you prefer) $1.99/lb
• Simple Truth Organic® Romaine Lettuce Hearts 1 pack (use ~1–2 hearts) $3.79 sale (was $3.99), 7 oz
• Organic Jumbo Yellow Onion 1/2 onion, sliced $1.49/lb
• Organic Garlic 3 cloves, minced $6.99/lb
• Organic Jalapeño Peppers (optional) 1 small, thinly sliced (optional heat) $4.99/lb
• Chicken broth or water 1/2 cup
• Ground cumin 2 tsp
• Smoked paprika or chili powder 1 1/2 tsp
• Dried oregano 1 tsp
• Salt & black pepper To taste
• Olive oil 2 tbsp (for squash + salad)
• Lime or vinegar 1–2 tbsp (for salad dressing)

Instructions

1. Prep (10 minutes): Slice onion, mince garlic. Optional: slice jalapeño. If your pork shoulder has a thick fat cap, trim to ~1/4 inch. Season pork all over with salt, pepper, cumin, paprika/chili powder, and oregano.
2. Slow cooker: Add onion and garlic to the slow cooker. Place pork on top. Add broth/water and jalapeño (optional). Cook on HIGH 4–5 hours or LOW 6–8 hours until very tender and shreddable. (Under 1 hour of hands-on time; the cooker does the rest.)
3. Roast squash (oven): When pork has about 45 minutes left (or whenever you’re ready to eat), heat oven to 425°F. Toss butternut squash cubes with 1–1 1/2 tbsp olive oil, salt, and pepper. Roast on a sheet pan 25–30 minutes, flipping once, until browned and tender.
4. Shred & season: Remove pork to a board and shred with two forks. Skim excess fat from the cooking liquid if you like. Return pork to the slow cooker and toss with a few spoonfuls of the juices; taste and adjust salt/pepper.
5. Quick romaine salad: Chop romaine. Dress with remaining olive oil and lime/vinegar, plus a pinch of salt and pepper. (Add any extra jalapeño if you want.)
6. Serve: Build bowls with roasted squash, shredded pork, and romaine salad on the side (or right in the bowl for a warm-cold contrast).