Careme Recipes

Ingredients

• Kroger® Fresh Natural Pork Loin Boneless (use ~1 lb) 1 lb $2.99/lb (sale)
• Organic Russet Potatoes 1 lb $1.79/lb
• Organic Kale (or Organic Lacinato Kale) 1 bunch (about 8–10 oz) $2.99
• Private Selection® Peruvian Gold Sweet Onion 3 lb bag 1/2 medium onion, thinly sliced $4.99 (sale)
• Simple Truth Organic® Garlic Bulbs (3 ct) 2 cloves, minced $2.79
• Apple cider (or apple juice) 3/4 cup
• Dijon mustard 1 1/2 tbsp
• Chicken stock or water 1/4 cup
• Butter 2 tbsp, divided
• Olive oil 1 1/2 tbsp, divided
• Apple cider vinegar (or white vinegar) 1 tsp
• Salt to taste
• Black pepper to taste
• Optional: dried thyme or rosemary 1/2 tsp

Instructions

1. Prep: Cut pork into 2 thick cutlets (or leave whole if already small). Pat dry; season generously with salt and pepper. Peel potatoes and cut into 1-inch chunks. Strip kale leaves from stems; thinly slice leaves; discard or finely chop stems.
2. Start potatoes (stove): Put potatoes in a pot, cover with cold salted water, bring to a boil, then simmer until very tender, 12–15 minutes.
3. Sear pork (stove): Heat a large skillet over medium-high with 1 tbsp olive oil. Sear pork 3–4 minutes per side until nicely browned and 140–145°F (carryover will finish). Transfer to a plate to rest.
4. Build sauce (stove): Lower heat to medium. Add sliced onion to the same skillet with a small drizzle of oil if dry; cook 3–4 minutes until softened. Add minced garlic and optional thyme; cook 30 seconds. Pour in cider and stock/water, scraping up browned bits. Simmer 4–6 minutes until reduced by about half.
5. Finish sauce: Whisk in Dijon and 1 tbsp butter. Taste; add a pinch of salt/pepper and 1 tsp cider vinegar to brighten. Return pork (and any juices) to the skillet for 30–60 seconds to glaze.
6. Mash potatoes: Drain potatoes well. Mash with 1 tbsp butter, a drizzle of olive oil (or a splash of milk if you have it), salt, and pepper. Keep warm.
7. Sauté kale: In a second skillet (or reuse the potato pot), heat 1/2 tbsp olive oil over medium. Add kale (and chopped stems if using), a pinch of salt, and a splash of water. Cover 2 minutes to steam, then uncover and sauté 2–3 minutes until tender and bright. Finish with pepper and a tiny splash of vinegar if you like.
8. Serve: Spoon mashed potatoes onto plates, top with pork and plenty of cider-mustard pan sauce, with kale on the side.

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced) 1 lb $5.99/lb (sale)
• Broccoli Crown 1 large crown (about 1 lb), cut into florets $2.99/lb
• Simple Truth Organic® Roma Tomatoes (or Fresh Organic On-the-Vine Tomatoes) 2 medium tomatoes, diced $3.99
• Simple Truth Organic® Garlic Bulbs (3 ct) 2 cloves, minced $2.79
• Olive oil 2 1/2 tbsp, divided
• Smoked paprika 1 tsp
• Red pepper flakes (optional) pinch
• Lemon (optional but great) 1/2, cut into wedges
• Salt to taste
• Black pepper to taste
• Optional: breadcrumbs or crushed crackers 2 tbsp (for extra crust)

Instructions

1. Prep (oven): Heat oven to 425°F. Line a sheet pan with foil or parchment. Pat fish dry; cut into 2 portions. Season fish with salt and pepper.
2. Roast broccoli: Toss broccoli florets with 1 1/2 tbsp olive oil, salt, pepper, and half the smoked paprika. Spread on one side of the sheet pan. Roast 10 minutes to get a head start.
3. Add fish: Push broccoli to make space. Place fish on the pan. Drizzle fish with 1 tsp olive oil, sprinkle remaining smoked paprika and (optional) breadcrumbs for a crisp top. Roast 10–12 minutes more, until fish flakes easily and broccoli is browned at the edges.
4. Make warm tomato relish (stove): While the pan finishes, heat 1 tbsp olive oil in a small skillet over medium. Add garlic and a pinch of red pepper flakes; cook 30 seconds. Add diced tomatoes and a pinch of salt; cook 3–5 minutes until slightly jammy but still fresh. Taste and adjust salt/pepper. If you have lemon, squeeze in a little at the end.
5. Serve: Plate roasted broccoli with rockfish on top or alongside. Spoon warm tomato relish over the fish. Finish with lemon wedges if using.

Ingredients

• Simple Truth® Natural Ground Lamb 1 lb $9.99 (sale)
• Organic Cucumber (or Organic Long English Cucumber) 1 cucumber, grated or finely chopped $1.29 (or $3.99)
• Simple Truth Organic® Baby Dill 2 tbsp chopped $2.79
• Plain yogurt (Greek or regular) 3/4 cup
• Organic Zucchini Squash 1 lb (about 2 medium), sliced into half-moons $2.79/lb
• Private Selection® Peruvian Gold Sweet Onion 3 lb bag 1/2 medium onion, thinly sliced $4.99 (sale)
• Simple Truth Organic® Garlic Bulbs (3 ct) 2 cloves, grated/minced, divided $2.79
• Olive oil 2 tbsp, divided
• Ground cumin 1 tsp
• Ground coriander (optional) 1/2 tsp
• Paprika 1 tsp
• Salt to taste
• Black pepper to taste
• Optional: lemon juice or vinegar 1–2 tsp

Instructions

1. Prep yogurt sauce: In a bowl, combine yogurt, cucumber, dill, 1 small grated/minced garlic clove, a pinch of salt, and optional lemon juice/vinegar. Stir and set aside (chilling even 10 minutes helps).
2. Prep lamb: In a bowl, mix ground lamb with remaining garlic, cumin, paprika, optional coriander, 3/4 tsp salt, and lots of black pepper. Form into 6–8 small patties (they cook faster and stay juicy).
3. Grill patties: Heat grill to medium-high and oil grates (or use a stovetop grill pan). Grill patties 3–4 minutes per side until browned and cooked through (or to your preferred doneness). Rest 3 minutes.
4. Cook zucchini side (stove): While lamb grills/rests, heat 1 tbsp olive oil in a large skillet over medium-high. Add sliced onion with a pinch of salt; cook 3–4 minutes. Add zucchini and another pinch of salt; sauté 6–8 minutes until tender with some golden spots. Finish with pepper and a tiny splash of lemon/vinegar if desired.
5. Serve: Spoon cucumber-dill yogurt onto plates, top with lamb patties, and serve with sautéed zucchini and onions on the side.