Careme Recipes

Ingredients

• Simple Truth™ Natural Bison Ribeye Steak (8 oz) OR any ribeye steak on sale (about 12–16 oz total) 1–2 steaks totaling ~14–16 oz (2 portions) $14.49 sale ($18.99 reg) for 8 oz (bison) OR $17.99 sale ribeye (beef) per lb
• Organic Carrots Bunch (or Simple Truth Organic® Whole Carrots Bag) 10–12 oz carrots, cut into sticks $2.99 (bunch) or $3.29 (2 lb bag)
• Simple Truth Organic® Whole Baby Bella Mushrooms 8 oz, sliced $4.49 (8 oz) or $5.00 (16 oz)
• Simple Truth Organic® Garlic Bulbs 3 cloves, minced (divided) $2.79 (3 ct)
• Olive oil 2 tbsp
• Butter 2 tbsp (divided)
• Fresh thyme or dried thyme 1 tsp fresh or 1/2 tsp dried
• Salt + black pepper to taste
• Optional: lemon wedge 1, to finish

Instructions

1. Oven (carrots): Heat oven to 425°F. Toss carrots with 1 tbsp olive oil, salt, pepper. Roast 18–25 minutes, turning once, until browned and tender-crisp.
2. Mushrooms (stove): While carrots roast, heat a skillet over medium-high with 1 tbsp olive oil. Add mushrooms and a pinch of salt; cook 6–8 minutes until they release liquid and brown. Add 1 minced garlic clove + thyme; cook 30 seconds. Stir in 1 tbsp butter; turn off heat and keep warm.
3. Steak (stove): Pat steaks dry and season generously with salt and pepper. Heat a heavy skillet (cast iron ideal) over high until very hot. Add a small drizzle of oil, then sear steak 2–4 minutes per side (depending on thickness) to your preferred doneness. Transfer to a plate to rest 5–8 minutes.
4. Garlic-butter pan sauce: Lower heat to medium. Add remaining 1 tbsp butter and 2 minced garlic cloves to the steak pan; stir 20–30 seconds (don’t burn). Add a splash of water if pan is too dry, scraping up browned bits. Optional squeeze of lemon.
5. Serve: Slice steak. Spoon garlic-butter over steak. Plate with roasted carrots and warm mushrooms.

Ingredients

• Kroger® Large Raw Shrimp Peeled & Deveined Tail Off (12 oz) 12 oz, thawed if frozen $7.00 sale ($7.99 reg) per 12 oz
• Pasta (spaghetti/linguine/penne) 6 oz (dry)
• Simple Truth Organic® Whole Baby Bella Mushrooms (or sliced) 4–6 oz, sliced $4.49 (8 oz)
• Private Selection® Peruvian Gold Sweet Onion (or any sweet onion) 1/2 small, thin-sliced $5.49 (3 lb bag)
• Simple Truth Organic® Roma Tomatoes (or canned crushed tomatoes if you have) 2–3 Roma tomatoes, diced (or 3/4 cup canned crushed) $3.99 (16 oz)
• Simple Truth Organic® Garlic Bulbs 4 cloves, thin-sliced/minced $2.79 (3 ct)
• Olive oil 2 tbsp
• White wine (optional) or chicken/veg stock 1/3 cup
• Crushed red pepper (optional) pinch
• Salt + black pepper to taste
• Parsley (optional) 2 tbsp chopped
• Lemon 1/2, to finish

Instructions

1. Boil pasta: Bring a pot of salted water to a boil. Cook pasta until al dente. Reserve 1/2 cup pasta water; drain.
2. Sauté base: While pasta cooks, heat a large skillet over medium with olive oil. Add onion + mushrooms with a pinch of salt; cook 6–8 minutes until softened and lightly browned.
3. Garlic + tomato: Add garlic (and a pinch of red pepper if using); cook 30 seconds. Add diced tomatoes (or crushed). Cook 3–4 minutes until they break down and look saucy.
4. Deglaze: Add wine/stock; simmer 2 minutes. Taste and season with salt and pepper.
5. Cook shrimp: Add shrimp to the sauce; cook 2–3 minutes, stirring, until just pink and opaque.
6. Toss: Add drained pasta to the skillet. Toss with a splash of reserved pasta water until glossy and well coated (add more as needed).
7. Finish: Turn off heat. Add lemon juice and parsley (if using). Serve immediately.

Ingredients

• Kroger® Fresh Natural Pork Loin Boneless 12 oz (about 3/4 lb) $2.49 sale ($6.29 reg) per lb
• Kroger® Fuji Apple – each (or any Fuji apple) 1 large, cored and thin-sliced $0.99–$1.99 each (as listed)
• Private Selection® Peruvian Gold Sweet Onion (or any sweet onion) 1/2 medium, thin-sliced $5.49 (3 lb bag)
• Organic Lacinato Kale 1 small bunch, stems removed, ribbons sliced $2.99
• Organic Russet Potatoes 10–12 oz, cut into 1-inch chunks $1.79/lb
• Garlic 2 cloves, minced $2.79 (3 ct) or pantry
• Chicken stock (or water) 1/3 cup
• Dijon mustard 1 tsp
• Apple cider vinegar (or lemon juice) 1–2 tsp
• Olive oil 1–2 tbsp
• Butter 1 tbsp (optional but great)
• Fresh thyme or dried thyme 1 tsp fresh leaves or 1/2 tsp dried
• Salt + black pepper to taste

Instructions

1. Prep the potatoes: cut into 1-inch chunks. Put in a pot, cover with salted water, and bring to a boil.
2. Prep the rest: slice apple and onion; mince garlic; slice kale into ribbons. Cut pork into 1-inch-thick medallions and season generously with salt and pepper.
3. Cook potatoes: boil until very tender, 12–15 minutes. Drain, return to pot, add 1 tbsp olive oil (and/or a small pat of butter), salt, pepper, and mash or smash to your liking. Cover to keep warm.
4. Sear pork (stove): heat a skillet over medium-high with 1 tbsp olive oil. Sear medallions 2–3 minutes per side until browned and just cooked through (145°F). Remove to a plate to rest.
5. Build the apple-onion pan sauce: lower heat to medium. Add onion with a pinch of salt; sauté 3 minutes. Add apple and thyme; cook 3–4 minutes until lightly softened. Add garlic; cook 30 seconds.
6. Deglaze and finish: add stock, Dijon, and vinegar; simmer 2–3 minutes until lightly saucy. Swirl in 1 tbsp butter if using. Taste and adjust salt/pepper/vinegar.
7. Quick kale: in a second small pan (or push sauce to one side), sauté kale with a drizzle of olive oil and a pinch of salt until just wilted, 2–3 minutes. (You can also toss kale into the apple pan for the last 2 minutes.)
8. Serve: mash on the plate, kale alongside, pork on top, spoon apple-onion sauce over everything.