Careme Recipes

Ingredients

• Beef Choice Tri Tip Roast (1 Roast) 1.25 lb $6.99/lb sale
• Green Asparagus 1 lb $1.99/lb sale
• Yukon Gold Potatoes 1 lb $1.29/lb
• Garlic 4 cloves $0.69 each
• Fresh Organic Lemon 1 $0.99 each
• Parsley 2 tbsp chopped $1.29 each
• Simple Truth Organic® Rosemary 1 tsp chopped $2.49

Instructions

1. Heat oven to 425°F. Cut 1 lb Yukon Gold potatoes into 1-inch pieces. Trim 1 lb asparagus. Mince 4 garlic cloves, chop 1 tsp rosemary and 2 tbsp parsley, and zest 1 lemon.
2. Toss the potatoes with 1 tbsp oil, half the garlic, half the rosemary, salt, and pepper. Spread on a sheet pan and roast for 20 minutes.
3. Pat dry the 1.25 lb tri-tip roast and season generously with salt and pepper. Heat 1 tbsp oil in a heavy oven-safe skillet over medium-high heat. Sear the tri-tip 3-4 minutes per side until well browned.
4. Transfer the skillet to the oven and roast the tri-tip for 12-18 minutes, depending on thickness, until it reaches your preferred doneness. Add the asparagus to the potato pan for the last 8-10 minutes of cooking, tossing with a little oil, salt, and pepper.
5. Rest the tri-tip for 10 minutes. Toss the hot asparagus and potatoes with the remaining garlic, rosemary, lemon zest, and chopped parsley.
6. Slice the tri-tip thinly across the grain and serve with the asparagus and potatoes.

Ingredients

• Simple Truth® Natural Lamb Shank 1.25 lb $8.49/lb sale
• Carrots 3/4 lb $1.29/lb
• Jumbo Yellow Onions 1 medium $0.99/lb
• Kroger® Sliced Baby Bella Mushrooms 8 oz $3.29
• Garlic 4 cloves $0.69 each
• Kroger® Fat Free Reduced Sodium Beef Broth 1 cup $1.59
• Parsley 2 tbsp chopped $1.29 each
• Simple Truth Organic® Rosemary 1 tsp chopped $2.49
• Simple Truth Organic® Thyme 1 tsp chopped $2.49

Instructions

1. Heat oven to 425°F. Pat dry 1.25 lb lamb shank and season well with salt and pepper. Slice 1 medium onion, cut 3/4 lb carrots into thick pieces, slice 8 oz mushrooms, mince 4 garlic cloves, and chop the rosemary, thyme, and parsley.
2. Heat 1 tbsp oil in a small Dutch oven or oven-safe skillet over medium-high heat. Brown the lamb shank on all sides, about 6-8 minutes total, then remove to a plate.
3. Add the onion, carrots, and mushrooms to the pan and cook 5-6 minutes until starting to brown. Add garlic, rosemary, and thyme and cook 30 seconds.
4. Pour in 1 cup beef broth, scraping up browned bits. Return the lamb to the pan and bring to a simmer.
5. Cover and roast for 30-35 minutes until tender and cooked through.
6. Finish with parsley and spoon the vegetables and broth over the lamb to serve.

Ingredients

• Beef Choice Tri Tip Roast (1 Roast) 1.25 lb $6.99/lb sale
• Green Asparagus 1 lb $1.99/lb sale
• Kroger® Sliced White Mushrooms 8 oz $2.49
• Jumbo Yellow Onions 1 medium $0.99/lb
• Garlic 4 cloves $0.69 each
• Fresh Organic Lemon 1/2 lemon $0.99 each
• Parsley 2 tbsp chopped $1.29 each
• Simple Truth Organic® Thyme 1 tsp chopped $2.49

Instructions

1. Heat oven to 425°F. Trim 1 lb asparagus, slice 8 oz mushrooms and 1 medium onion, mince 4 garlic cloves, and chop 1 tsp thyme and 2 tbsp parsley.
2. Season the 1.25 lb tri-tip generously with salt and pepper. Heat 1 tbsp oil in an oven-safe skillet over medium-high heat and sear the roast 3-4 minutes per side.
3. Transfer the skillet to the oven and roast 12-18 minutes, depending on thickness, until desired doneness. Rest 10 minutes after cooking.
4. While the beef roasts, spread the asparagus on a sheet pan, drizzle with oil, season with salt and pepper, and roast for 8-10 minutes until just tender.
5. In the same skillet used for the beef, cook the onion and mushrooms over medium heat for 6-8 minutes until browned. Add the garlic and thyme and cook 30 seconds more.
6. Slice the tri-tip across the grain. Finish the mushrooms and onions with parsley and a squeeze of lemon, then serve with the tri-tip and roasted asparagus.

Ingredients

• Kroger Fresh Natural Pork Tenderloin 1 lb $3.49/lb sale
• Green Cabbage 1 lb $0.59/lb sale
• Fresh Ripe Whole Pineapple 1/2 pineapple $2.50 sale
• Jumbo Yellow Onion 1 medium $0.99/lb
• Garlic 2 cloves $0.69 each
• Pompeii Lemon Juice 1 tablespoon $2.50 sale
• Chateau Ste. Michelle Dry Riesling Washington White Wine 750 ml $8.99

Instructions

1. Prep 1 pound pork tenderloin ($3.49/lb sale) by trimming any silver skin if needed, then pat dry. Thinly slice 1 medium jumbo yellow onion ($0.99/lb), shred 1 pound green cabbage ($0.59/lb sale), mince 2 garlic cloves from 1 bulb ($0.69 each), and cut 1/2 fresh pineapple from 1 whole pineapple ($2.50 sale) into small chunks.
2. Season the 1 pound pork tenderloin with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Sear the pork for 2 to 3 minutes per side until nicely browned.
3. Lower the heat to medium, add 1/4 cup water, cover, and cook the 1 pound pork tenderloin for 8 to 10 minutes more, turning once, until it reaches 145°F. Transfer to a plate to rest.
4. In the same skillet, add 1 tablespoon oil if needed, then add the sliced 1 medium onion and shredded 1 pound cabbage. Cook over medium-high heat for 6 to 8 minutes with 1/2 teaspoon salt and 1/4 teaspoon pepper until wilted and lightly caramelized.
5. Add the minced 2 garlic cloves and the pineapple chunks from 1/2 pineapple. Cook for 2 minutes. Stir in 1 tablespoon lemon juice ($2.50 sale bottle) and 2 tablespoons water, scraping up any browned bits to make a quick pan sauce.
6. Slice the rested 1 pound pork tenderloin. Return the slices briefly to the skillet to coat in the pineapple juices. Serve the pork over the cabbage and onions with the warm pineapple spooned on top.

Ingredients

• Simple Truth® Natural Lamb Shank 1.25 lb $8.49/lb sale
• Carrots 3/4 lb $1.29/lb
• Jumbo Yellow Onions 1 medium $0.99/lb
• Kroger® Sliced Baby Bella Mushrooms 8 oz $3.29
• Garlic 4 cloves $0.69 each
• Kroger® Fat Free Reduced Sodium Beef Broth 1 cup $1.59
• Fresh Organic Lemon 1/2 lemon $0.99 each
• Parsley 2 tbsp chopped $1.29 each
• Simple Truth Organic® Rosemary 1 tsp chopped $2.49
• Simple Truth Organic® Thyme 1 tsp chopped $2.49
• Columbia Crest Grand Estates Syrah Washington Red Wine 750 ml $9.99

Instructions

1. Heat oven to 425°F. Pat dry 1.25 lb lamb shank ($8.49/lb sale) and season generously with salt and pepper. Slice 1 medium onion ($0.99/lb), peel and cut 3/4 lb carrots ($1.29/lb) into thick sticks, slice 8 oz baby bella mushrooms ($3.29), mince 4 garlic cloves from 1 bulb ($0.69 each), and chop 1 tsp rosemary, 1 tsp thyme, and 2 tbsp parsley.
2. Heat 1 tbsp oil in an oven-safe skillet or Dutch oven over medium-high heat. Brown the lamb shank well on all sides, about 6-8 minutes total. Remove to a plate.
3. In the same pan, add the onion, carrots, and mushrooms. Cook 5-6 minutes until they begin to brown. Stir in the garlic, rosemary, and thyme and cook 30 seconds.
4. Pour in 1 cup beef broth ($1.59), scraping up browned bits. Return the lamb shank to the pan and bring the liquid to a simmer.
5. Cover and transfer to the oven. Roast for 30-35 minutes, turning once, until the lamb is tender enough to pull apart in places and cooked through.
6. Uncover for the last 5 minutes if you want the vegetables a little more concentrated. Finish with 2 tbsp chopped parsley and a squeeze from 1/2 lemon ($0.99 each). Serve the lamb over the vegetables with some pan juices spooned over.

Ingredients

• Beef Choice Tri Tip Roast (1 Roast) 1.25 lb $6.99/lb sale
• Green Asparagus 1 lb $1.99/lb sale
• Yukon Gold Potatoes 1 lb $1.29/lb
• Jumbo Yellow Onions 1 medium $0.99/lb
• Kroger® Sliced White Mushrooms 8 oz $2.49
• Garlic 4 cloves $0.69 each
• Fresh Organic Lemon 1/2 lemon $0.99 each
• Parsley 2 tbsp chopped $1.29 each
• Simple Truth Organic® Rosemary 1 tsp chopped $2.49
• Chateau Ste. Michelle Indian Wells Cabernet Sauvignon Washington Red Wine 750 ml $15.99

Instructions

1. Heat oven to 425°F. Cut 1 lb Yukon Gold potatoes ($1.29/lb) into chunks, trim 1 lb asparagus ($1.99/lb sale), slice 1 medium onion ($0.99/lb), slice 8 oz mushrooms ($2.49), mince 4 garlic cloves ($0.69 each), and chop 1 tsp rosemary and 2 tbsp parsley.
2. Toss the potatoes with 1 tbsp oil, half the garlic, half the rosemary, salt, and pepper. Roast on a sheet pan for 20 minutes.
3. Meanwhile pat dry the 1.25 lb tri-tip roast ($6.99/lb sale) and season well with salt and pepper. Heat 1 tbsp oil in an oven-safe skillet over medium-high heat and sear the roast for 3-4 minutes per side.
4. Add the sliced onion and mushrooms around the roast in the skillet. Scatter in the remaining garlic and rosemary.
5. Transfer the skillet to the oven and roast 15-20 minutes for medium-rare to medium, depending on thickness. Add the asparagus to the potato pan for the final 8-10 minutes of roasting.
6. Rest the roast 10 minutes before slicing. Finish the asparagus and potatoes with chopped parsley and a squeeze from 1/2 lemon ($0.99 each). Slice the tri-tip thinly across the grain and serve with the roasted vegetables and mushrooms.