Careme Recipes

Ingredients

• Kroger Fresh Natural Pork Loin Boneless 12 oz, thinly sliced $2.49/lb (sale)
• Broccoli crowns 12 oz, cut into bite-size florets $2.49/lb
• Organic green onions 3, thinly sliced $1.99/each
• Garlic 3 cloves, minced
• Fresh ginger 1 tbsp, finely grated
• Low-sodium soy sauce 3 tbsp
• Brown sugar 1.5 tbsp
• Gochujang (or 1 tsp red pepper flakes) 1 tbsp
• Rice vinegar 1 tbsp
• Toasted sesame oil 2 tsp
• Neutral oil (canola/avocado) 1.5 tbsp
• Sesame seeds 2 tsp
• Cooked white or brown rice (optional) 2 cups cooked

Instructions

1. Make marinade: In a bowl mix soy sauce, brown sugar, gochujang, rice vinegar, garlic, ginger, and sesame oil.
2. Slice pork very thinly across the grain; toss in marinade and rest 10 minutes while you prep veggies.
3. Heat 2 tsp neutral oil in a large skillet over high. Stir-fry broccoli with a pinch of salt 3–4 minutes until crisp-tender; remove to a plate.
4. Add remaining oil. Stir-fry marinated pork in a single layer 2–3 minutes per side until just cooked and caramelized (work in 2 batches if needed).
5. Return broccoli to pan, toss to glaze 1 minute. Adjust seasoning with a splash of soy or vinegar if desired.
6. Top with green onions and sesame seeds. Serve over rice or in lettuce cups.

Ingredients

• Simple Truth Natural Lamb Loin Chops 4 small chops (about 1 lb total) $13.49/lb (sale)
• Kroger Brussels Sprouts (24 oz bag) 1 lb, halved $6.00/24 oz
• Organic Fuji apple 1 small, finely diced $2.79/lb
• Garlic 3 cloves, minced
• Lemon 1, zested and juiced
• Dried oregano 1 tsp
• Dijon mustard 1.5 tbsp
• Honey 1 tsp
• Red wine or apple cider vinegar 1 tbsp
• Olive oil 3.5 tbsp, divided
• Salt & black pepper To taste
• Fresh parsley (optional) 1 tbsp, chopped

Instructions

1. Heat oven to 425°F. Toss Brussels sprouts with 1.5 tbsp olive oil, salt, and pepper on a sheet pan; roast 20–25 minutes, shaking once, until browned and tender.
2. Pat lamb dry; season with salt, pepper, oregano, lemon zest, and half the minced garlic.
3. Heat an oven-safe skillet over medium-high with 1 tbsp olive oil. Sear lamb 2 minutes per side until well browned. Transfer skillet to oven for 5–8 minutes to desired doneness (130–135°F for medium-rare). Rest 5 minutes.
4. Whisk vinaigrette: 1 tbsp olive oil, lemon juice, Dijon, vinegar, honey, remaining garlic, salt, and pepper. Fold in diced apple and parsley.
5. Plate chops with roasted sprouts; spoon apple–mustard drizzle over sprouts and a little on the lamb. Serve immediately.

Ingredients

• Kroger Wild Caught Crunchy Popcorn Shrimp (Frozen) 10 oz (about half the bag) $5.99/20 oz (sale)
• Corn or flour tortillas 6 small
• Organic green onions 2, thinly sliced $1.99/each
• Organic Fuji apple 1/2 medium, matchsticks $2.79/lb
• Avocado 1, sliced or diced $2.99/each
• Shredded green cabbage 2 cups
• Lime 1, juiced and zested
• Mayonnaise or Greek yogurt 3 tbsp
• Hot sauce or chipotle in adobo (minced) 1–2 tsp, to taste
• Cilantro (optional) 2 tbsp, chopped
• Salt & pepper To taste

Instructions

1. Bake shrimp per package at 425°F until deeply crisp (about 12–15 minutes), flipping once.
2. Make lime crema: mix mayo/yogurt, half the lime juice, zest, hot sauce, salt, and pepper.
3. Toss slaw: cabbage, apple, most green onions, remaining lime juice, pinch of salt. Fold in avocado gently.
4. Warm tortillas in a dry skillet or directly over a low flame until pliable.
5. Assemble: smear a little crema on tortillas, add slaw, top with hot crispy shrimp, more crema, remaining green onions, and cilantro. Serve immediately.