Careme Recipes

Ingredients

• Skirt steak (on hand) 12–16 oz $0
• Fresh Cut Red and Green Peppers with Onions Fajita Vegetable Mix Mild 12 oz (about 3/4 container) $5.00
• Organic Green Cabbage 1/2 small head, thinly sliced $1.69/lb
• Organic Ginger Root 1-inch piece, grated $3.99/lb
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $1.99
• Lime 1 (not listed)
• Olive oil 2 tbsp, divided (not listed)
• Ground cumin 1 tsp (not listed)
• Chili powder or smoked paprika 1 tsp (not listed)
• Salt & black pepper To taste (not listed)
• Tortillas 4–6 small (not listed)
• Optional: Simple Truth Organic® Fresh Avocados Bag (4 ct) 1 avocado, sliced $4.99

Instructions

1. Mix marinade: 1 tbsp oil + grated ginger + garlic + juice of 1/2 lime + cumin + chili powder + 1 tsp salt + pepper. Rub onto steak; rest 15–30 minutes.
2. Grill (best) or stove: Sear skirt steak over high heat 2–4 minutes per side (aim medium-rare to medium). Rest 8–10 minutes.
3. Stove: In a large skillet on high, add remaining 1 tbsp oil. Cook fajita veg mix until blistered, 6–8 minutes. Add cabbage; cook 3–4 minutes until slightly charred. Salt and squeeze remaining lime over veg.
4. Slice steak very thin against the grain.
5. Warm tortillas in a dry skillet 20–30 seconds per side.
6. Serve: Fill tortillas with veg and steak. Add avocado if using.

Ingredients

• Skirt steak (on hand) 12–16 oz $0
• Organic Lacinato Kale 1 bunch, chopped (about 6 cups) $2.79
• Simple Truth Organic® Whole Baby Bella Mushrooms 8 oz, sliced $3.99
• Organic Jumbo Yellow Onion 1/2 medium, thinly sliced $1.49/lb
• Simple Truth Organic® Garlic Bulbs 3 cloves, minced (divided) $1.99
• Olive oil 2 tbsp, divided (not listed)
• Butter (optional) 1 tbsp (not listed)
• Red wine vinegar or balsamic 1–2 tsp (not listed)
• Broth or water 1/4 cup (not listed)
• Salt & black pepper To taste (not listed)

Instructions

1. Pat steak dry; season generously with salt and pepper. Rest 10–15 minutes while prepping veg.
2. Stove: Heat cast-iron skillet on high until very hot. Add 1 tbsp oil; sear steak 2–4 minutes per side. Rest 8–10 minutes.
3. Same skillet (medium-high): Add mushrooms + onion with a pinch of salt; cook until browned, 6–8 minutes.
4. Add half the garlic; cook 30 seconds. Add broth/water + vinegar; scrape up browned bits. Optional: swirl in butter. Season to taste.
5. Kale: In another skillet (or after removing mushrooms), add 1 tbsp oil on medium. Add remaining garlic 20 seconds, then kale + pinch of salt + 2–3 tbsp water. Cover 2 minutes to wilt; uncover and cook 2–3 minutes more.
6. Slice steak thinly against the grain. Serve steak over kale with mushrooms and pan juices.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin 1 lb $3.99 sale (1 lb)
• Organic Butternut Squash 1–1.25 lb, peeled and 1-inch cubes $1.99/lb
• Organic Leeks 1 leek, sliced and rinsed well $3.99
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $1.99
• Organic Ginger Root 1-inch piece, grated (optional but good) $3.99/lb
• Organic Kale (or Lacinato kale) 3 packed cups, chopped $2.79
• Chicken broth (or water) 3/4 cup (not listed)
• Soy sauce 2 tbsp (not listed)
• Apple cider vinegar 1 tbsp (not listed)
• Honey or brown sugar (optional) 1 tsp (not listed)
• Olive oil 1 tbsp (not listed)
• Salt & black pepper To taste (not listed)

Instructions

1. Slow cooker: Add squash, leeks, garlic, and (optional) ginger to the cooker. Season with a pinch of salt and pepper.
2. Whisk broth + soy sauce + vinegar + optional honey; pour over veg. Drizzle olive oil over the top.
3. Nestle pork tenderloin on top; season pork with salt and pepper.
4. Cook LOW 3–4 hours (or HIGH 1.5–2.5 hours) until pork reaches 145°F and is tender. Don’t overcook; tenderloin dries out if held too long.
5. Remove pork to a board; rest 5 minutes, then slice.
6. Stir chopped kale into the slow cooker, cover 5–10 minutes until wilted. Taste and adjust seasoning (more vinegar for brightness if needed).
7. Serve sliced pork over the squash-leek-kale mixture with spoonfuls of the broth.

Ingredients

• Wild-Caught Whole Fresh Dungeness Crab (or Whole Cooked Dungeness Crab) 1 lb (yields ~4–6 oz picked meat) $8.99 sale (1 lb)
• Organic Leeks 1 bunch (use 1 large or 2 small leeks) $3.99
• Organic Lacinato Kale 1 small bunch (about 4 packed cups chopped) $2.79
• Simple Truth Organic® Garlic Bulbs (3 ct) 2 cloves, minced $1.99
• Simple Truth Organic® Baby Dill 2 tbsp chopped (optional but great) $2.49
• Lemon 1 (not listed)
• Spaghetti or linguine 6 oz (about 170 g) (not listed)
• Olive oil 1 tbsp (not listed)
• Butter 1 tbsp (not listed)
• Heavy cream (or half-and-half) 1/3 cup (or 1/2 cup half-and-half) (not listed)
• Parmesan 1/3 cup, finely grated (not listed)
• Crushed red pepper flakes Pinch (optional) (not listed)
• Salt & black pepper To taste (not listed)

Instructions

1. Prep: If using whole crab, pick the meat (aim for ~4–6 oz). Slice leeks thin; rinse well to remove grit. Strip kale from stems and chop. Mince garlic. Zest and juice the lemon.
2. Stove: Bring a pot of well-salted water to a boil. Cook pasta until just al dente.
3. Stove: While pasta cooks, heat olive oil + butter in a large skillet over medium heat. Add leeks with a pinch of salt; cook until soft and sweet, 6–8 minutes.
4. Stove: Add garlic (and a pinch of chile flakes if using) and cook 30 seconds. Add kale and a splash of water; cover and wilt 2 minutes, then uncover and cook 1–2 minutes more.
5. Stove: Lower heat. Stir in cream, lemon zest, and 1–2 tbsp lemon juice. Simmer gently 1–2 minutes to lightly thicken.
6. Stove: Add drained pasta (reserve 1/2 cup pasta water). Toss with Parmesan, loosening with pasta water as needed to make it glossy.
7. Finish: Fold in crab meat gently just to warm through (don’t overcook). Taste and adjust salt, pepper, and lemon. Top with dill and extra Parmesan if you like.