Careme Recipes

Ingredients

• Kroger® Fresh Natural Pork Tenderloin (on sale) 1 lb (will yield ~10–12 oz cooked meat) $3.99/lb sale
• Olive oil 3 Tbsp, divided $0.25
• Kosher salt 1½ tsp, divided $0.05
• Black pepper 1 tsp, divided $0.05
• Smoked paprika 1 tsp $0.15
• Garlic powder 1 tsp $0.10
• Dried thyme or Italian seasoning 1 tsp $0.10
• Organic Butternut Squash 1 lb, peeled and cut into ¾-inch cubes $1.99/lb
• Fresh Cut Brussels Sprout Bake 1 tray (9.2 oz) $6.00
• Organic Jumbo Red or Yellow Onion ½ large onion, sliced into wedges $1.59/lb
• Simple Truth Organic® Garlic Bulbs 3 cloves, minced $1.99/3-ct
• Organic Fresh Rosemary or Thyme (optional) 2 tsp chopped $2.49
• Apple cider vinegar or lemon juice 2 tsp (for finishing) $0.10

Instructions

1. Prep the oven and pan: Heat oven to 425°F. Line a large rimmed sheet pan with parchment or lightly oil it. Pat the pork tenderloin dry with paper towels.
2. Season the pork: In a small bowl mix 1 tsp salt, ½ tsp black pepper, smoked paprika, garlic powder, and dried thyme/Italian seasoning. Rub 1 Tbsp olive oil over the pork, then coat all over with the spice mixture. Let it sit at room temperature while you prep vegetables (10–15 minutes).
3. Prep the vegetables: Peel the butternut squash and cut into ¾-inch cubes. Open the Fresh Cut Brussels Sprout Bake and separate any larger pieces so everything is bite-size. Slice the onion into wedges.
4. Season vegetables: On the sheet pan, toss squash, Brussels-sprout mix, and onion with 2 Tbsp olive oil, remaining ½ tsp salt, ½ tsp pepper, minced garlic, and chopped fresh rosemary/thyme if using. Spread in an even layer, leaving a space in the center for the pork (you’ll add it after searing).
5. Sear the pork on the stove: Heat a large oven-safe skillet (cast iron if you have it) over medium-high. When hot, add a thin film of oil (optional if skillet isn’t well-seasoned). Sear pork tenderloin 1–2 minutes per side until browned all over (about 5–6 minutes total).
6. Transfer to sheet pan: Move the seared pork to the center of the vegetable-lined sheet pan, nestling it into the veggies.
7. Roast: Place sheet pan in the oven. Roast 15–20 minutes, turning pork once halfway through, until the thickest part of the tenderloin reaches 145°F. Vegetables should be tender and caramelized at the edges; if they need a bit more time, remove the pork and tent with foil while veggies finish.
8. Finish vegetables: When veggies are done, splash with apple cider vinegar or lemon juice and toss directly on the pan to brighten flavors. Taste and adjust seasoning with a pinch more salt or pepper if needed.
9. Slice and serve: Let pork rest 5 minutes, then slice into ½-inch medallions. Serve half the pork and half the roasted vegetables on each plate.

Ingredients

• Simple Truth® Natural Lamb Loin Chops (on sale) 4 small chops (about 1 lb total) $13.49/lb sale
• Olive oil 3 Tbsp, divided $0.30
• Kosher salt 1½ tsp, divided $0.05
• Black pepper 1 tsp, divided $0.05
• Simple Truth Organic® Garlic Bulbs 5 cloves, minced and divided $1.99/3-ct
• Fresh rosemary or thyme (optional but great with lamb) 2 tsp chopped $2.49
• Organic Yukon Gold Potatoes 1 lb (about 3–4 medium potatoes), peeled and chunked $3.99/3 lb bag
• Butter 2–3 Tbsp $0.40
• Milk or half-and-half ¼–⅓ cup, warmed $0.25
• Organic Kale (bunch or 16 oz bag) ½ bunch or ~8 oz, stems removed, leaves sliced $2.79
• Baby Organic Broccoli or Organic Broccoli Bunch ½ bunch (about 6 oz), cut into bite-size florets and stems sliced $2.99
• Lemon ½ lemon, cut in wedges $0.75
• Red pepper flakes (optional) Pinch, for greens $0.05

Instructions

1. Start the potatoes: Peel Yukon Gold potatoes and cut into 1½-inch chunks. Add to a medium pot, cover with cold water by 1 inch, add ½ tsp salt. Bring to a boil over high heat, then reduce to a lively simmer on the stove. Cook 12–15 minutes until very tender when pierced.
2. Preheat oven: Heat oven to 400°F. Pat lamb chops very dry with paper towels.
3. Season the lamb: Rub lamb chops with 1 Tbsp olive oil, 1 tsp salt, ½ tsp black pepper, half the minced garlic (about 2–3 cloves), and chopped rosemary/thyme. Let sit at room temp 10 minutes while you prep greens.
4. Prep vegetables: Strip kale leaves from stems and slice leaves into thin ribbons. Cut baby broccoli into bite-size florets and slice tender stems. Mince remaining garlic.
5. Sear lamb on the stove: Heat a large oven-safe skillet over medium-high. Add 1 Tbsp olive oil. When shimmering, add lamb chops and sear 2–3 minutes per side until nicely browned.
6. Finish lamb in oven: Transfer skillet with lamb to oven. Roast 5–8 minutes more, flipping once, until internal temp hits 130–135°F for medium-rare or 140°F for medium. Transfer chops to a plate, tent with foil, and rest 5–10 minutes.
7. Make the mashed potatoes: Drain cooked potatoes very well. Return to hot pot over low heat for 30 seconds to steam off excess moisture. Mash with butter and enough warmed milk/half-and-half to reach creamy consistency. Stir in a pinch of salt and pepper to taste and 1 minced garlic clove if you like them garlicky. Keep warm covered.
8. Sauté kale & broccoli on the stove: In a wide skillet, heat remaining 1 Tbsp olive oil over medium. Add baby broccoli and a pinch of salt; sauté 3 minutes. Add sliced kale, remaining minced garlic, red pepper flakes if using, and 2–3 Tbsp water. Cook, tossing often, 4–6 minutes until greens are tender but still bright. Finish with a squeeze of lemon and adjust seasoning with salt and pepper.
9. Plate: Spoon half the mashed potatoes onto each plate. Add a pile of garlicky greens and 2 lamb chops per person. Drizzle any lamb pan juices over the chops and serve with extra lemon wedges.

Ingredients

• Simple Truth® Natural Ground Lamb (on sale) ½ lb (for 2 servings) $9.49/lb sale
• Olive oil 2–3 Tbsp, divided $0.25
• Kosher salt ¾ tsp, divided $0.05
• Black pepper ½ tsp, divided $0.05
• Ground cumin 1 tsp $0.10
• Smoked paprika or sweet paprika 1 tsp $0.10
• Ground coriander (optional) ½ tsp $0.05
• Simple Truth Organic® Garlic Bulbs 3 cloves, minced, divided $1.99/3-ct
• Plain Greek yogurt ½ cup $0.60
• Fresh Organic Large Ripe Avocado (optional) ½ avocado, sliced (optional richness) $3.50
• Organic Cucumber or Long English Cucumber ½ medium, thinly sliced $1.69–$2.29
• Fresh Organic On the Vine Tomatoes or Roma Tomatoes 1–2 small tomatoes, sliced or chopped $3.19/lb or $2.99/16 oz
• Organic Romaine Lettuce (whole or hearts) 4–6 leaves, shredded $3.49–$5.49
• Organic Red Onion (optional) ¼ small, thinly sliced $1.59/lb
• Simple Truth Organic® Baby Dill or Thai Basil (optional) 2 Tbsp chopped dill or basil $2.49
• Lemon ½ lemon, juiced $0.75
• Flatbreads, pitas, or naan 2 pieces (about 8-inch each) $2.50

Instructions

1. Make the yogurt sauce: In a small bowl, combine Greek yogurt, juice of ½ lemon, 1 minced garlic clove, a pinch of salt and pepper, and chopped dill or basil if using. Stir, taste, and adjust seasoning. Chill while you cook.
2. Prep vegetables: Shred romaine. Thinly slice cucumber and red onion. Slice or chop tomatoes. Slice avocado if using. Keep in separate piles for easy assembly.
3. Season the lamb: In a medium bowl, combine ground lamb, ½ tsp salt, ½ tsp pepper, cumin, paprika, coriander (if using), and remaining minced garlic (2 cloves). Mix gently until just combined; do not overwork.
4. Form patties: Divide lamb mixture into 6–8 small patties, about 2½ inches wide and ½ inch thick so they cook quickly and fit nicely in flatbreads.
5. Cook patties on the stove or grill: - Stove: Heat 1½ Tbsp olive oil in a large skillet over medium-high. Sear patties 3–4 minutes per side until well browned and cooked through but still juicy. - Grill: Preheat grill to medium-high. Brush patties lightly with oil and grill 3–4 minutes per side.
6. Warm the flatbreads (grill or stove): - Grill: Lightly brush flatbreads with oil and grill 30–60 seconds per side until warm and lightly charred. - Stove: Heat a dry skillet over medium and warm each flatbread 30–45 seconds per side.
7. Assemble wraps: Spread a generous layer of lemon-garlic yogurt sauce down the center of each warm flatbread. Add shredded romaine, then cucumber, tomato, red onion, and avocado slices if using. Top with 3–4 lamb patties per flatbread.
8. Finish and serve: Drizzle a little olive oil over the lamb, squeeze on extra lemon if you like, and sprinkle with more herbs. Fold up the flatbreads to wrap the fillings and serve immediately.