Careme Recipes

Ingredients

• Kroger® Fresh Natural Pork Loin Boneless 1 lb piece $2.49/lb (sale)
• Organic White Sweet Potatoes 12 oz (about 1 small to medium; 3/4 lb) $2.79/lb
• Organic Jumbo Yellow Onions 1 medium (about 8 oz) $2.19/lb
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $2.79 / 3 ct
• Olive oil 2 tbsp, divided
• Ground coffee (fine) 1 tsp
• Ancho chile powder 1 tsp
• Smoked paprika 1 tsp
• Ground cumin 1/2 tsp
• Brown sugar 1 tsp
• Kosher salt & black pepper 1 tsp salt + 1/2 tsp pepper

Instructions

1. Heat oven to 450°F. Line a sheet pan with foil and set a small rack on top if you have one.
2. Prep produce: Peel and 3/4‑inch‑chunk the sweet potato. Peel and thick‑wedge the onion. Toss both with 1 tbsp olive oil, a big pinch of salt and pepper, and half the minced garlic. Spread on the pan (leave room in the center for the pork).
3. Mix the rub: In a small bowl combine ground coffee, ancho, smoked paprika, cumin, brown sugar, 3/4 tsp salt, 1/2 tsp pepper, and remaining garlic.
4. Season pork: Pat the pork dry, rub with 1 tbsp olive oil, then coat all over with the spice mix (press to adhere). Place pork on the rack or directly atop the onions to flavor the veg.
5. Roast: Place pan on center rack and roast 25–30 minutes until the thickest part reads 140–145°F. If veggies need more color, leave them in while the pork rests.
6. Rest and finish: Transfer pork to a board and rest 10 minutes (juices reabsorb). Toss veggies on the pan with any drippings; broil 1–2 minutes if you want extra char.
7. Slice and serve: Slice pork 1/2‑inch thick. Spoon pan juices over pork and serve with the roasted sweet potatoes and onions alongside your chili, cornbread, and sourdough.

Ingredients

• Draper Valley All Natural Fresh Chicken Leg Quarters 2 pieces (~1.5 lb total) $2.99/lb
• Organic Green Cabbage 1 lb (2 large wedges) $2.49/lb
• Olive oil 2 tbsp, divided
• Paprika (sweet or smoked) 2 tsp
• Garlic powder 1 tsp
• Onion powder 1 tsp
• Dried thyme or oregano 1/2 tsp
• Cayenne pepper 1/4–1/2 tsp, to taste
• Kosher salt & black pepper 1 1/4 tsp salt + 1/2 tsp pepper, divided
• Honey 1 tbsp
• Apple cider vinegar 1 tbsp

Instructions

1. Heat oven to 450°F. Line a rimmed sheet pan with foil and set a wire rack inside (helps crisp the skin).
2. Make Cajun mix: In a small bowl combine paprika, garlic powder, onion powder, thyme, cayenne, 1 tsp salt, and 1/2 tsp pepper.
3. Prep chicken: Pat leg quarters very dry. Rub with 1 tbsp olive oil, then the Cajun mix (get under skin where you can). Place on the rack skin‑side up.
4. Prep cabbage: Cut cabbage into 2 thick wedges, keeping the core intact so they hold together. Brush with remaining 1 tbsp olive oil and sprinkle with 1/4 tsp salt. Nestle on the same pan around the chicken.
5. Roast: Bake 40–45 minutes until the thickest part of thigh is 175°F and skin is crisp; cabbage edges should be charred and tender.
6. Hot‑honey finish: Stir honey and apple cider vinegar together. Brush over chicken and cabbage and return to oven 2 minutes to glaze.
7. Rest 5 minutes, then serve with the pan drippings over the cabbage. Plate alongside chili, cornbread, and sourdough.

Ingredients

• Certified Angus Beef Choice Chuck Steak (1 steak) 1 lb, 1–1.5 inches thick $12.99 → $6.99/lb (sale)
• Organic Butternut Squash 1 lb, peeled and cut into wedges $1.99/lb
• Organic Kale (bag or bunch) 2 packed cups, finely chopped $2.99 / 16 oz
• Simple Truth Organic® Baby Dill 2 tbsp, finely chopped $2.79 / 0.5 oz
• Simple Truth Organic® Garlic Bulbs 3 cloves, minced (divided) $2.79 / 3 ct
• Olive oil 3 tbsp, divided
• Red wine vinegar (or apple cider vinegar) 2 tbsp
• Crushed red pepper flakes 1/4 tsp
• Dried oregano 1/2 tsp
• Smoked paprika 1 tsp
• Ground cumin 1/2 tsp
• Kosher salt & black pepper 1 1/4 tsp salt + 3/4 tsp pepper, divided

Instructions

1. Heat oven to 450°F for the squash. If using an outdoor grill, preheat to high (or heat a grill pan over medium‑high).
2. Start the squash: Toss butternut wedges with 1 tbsp olive oil, smoked paprika, a big pinch of salt and pepper. Roast on a sheet pan 25–30 minutes, flipping halfway, until caramelized and tender.
3. Quick‑marinate the steak: Pat dry. Rub with 1 tbsp olive oil, 2 minced garlic cloves, cumin, 3/4 tsp salt, and 1/2 tsp pepper. Let sit at room temp 15 minutes while squash roasts.
4. Make winter chimichurri: Finely chop kale and dill (or pulse in a processor). In a bowl, combine kale, dill, remaining 1 minced garlic clove, red wine vinegar, 1 tbsp olive oil, oregano, red pepper flakes, and a pinch of salt and pepper. Mash and stir until the kale softens and the sauce is glossy; add a splash more oil if needed for spoonable consistency.
5. Grill the steak: Grill 4–5 minutes per side (or sear in a hot grill pan 4–5 minutes per side), until 125–130°F for medium‑rare. Chuck is best sliced thin, so avoid overcooking.
6. Rest 5–8 minutes, then slice very thinly against the grain.
7. Serve: Pile slices on a platter, spoon over chimichurri, and serve with roasted butternut wedges alongside your chili, cornbread, and sourdough.