Careme Recipes

Ingredients

• Simple Truth® Natural Lamb Loin Chops 12 oz (about 4 small chops) – serves 2 $13.49/lb on sale
• Kosher salt & freshly ground black pepper to season lamb and vegetables pantry
• Olive oil 3 Tbsp total pantry
• Garlic 3 cloves, minced about $1.99 for 3-ct organic bulbs
• Fresh rosemary (or dried) 1 Tbsp fresh leaves, finely chopped (or 1 tsp dried) pantry/produce
• Fresh thyme (or dried) 1 Tbsp fresh leaves, finely chopped (or 1 tsp dried) pantry/produce
• Lemon 1, zested and juiced produce
• Organic Whole Carrots 3 medium carrots, peeled and cut into thick sticks $2.99 / 2 lb bag
• Organic Jumbo Red or Yellow Onion 1 medium, cut into wedges ~$1.49–1.59/lb
• Couscous (or quick-cooking bulgur/pearled couscous) 1/2 cup dry pantry
• Low‑sodium chicken or vegetable broth (or water) 3/4 cup pantry
• Fresh parsley (optional) 2 Tbsp, chopped produce
• Pitted olives (Kalamata or green, optional) 2–3 Tbsp, chopped pantry
• Butter (optional, for finishing lamb) 1 Tbsp pantry

Instructions

1. Prep the vegetables: Heat oven to 425°F. Line a sheet pan with foil or parchment. Peel and cut carrots into fat matchsticks. Cut onion into 8 wedges, keeping root end slightly intact so pieces hold together.
2. Season and roast: Toss carrots and onion wedges on the sheet pan with 1½ Tbsp olive oil, salt, and pepper. Spread in a single layer. Roast 20–25 minutes, tossing once, until tender and caramelized at edges.
3. Make the herb mixture: While veggies roast, in a small bowl combine minced garlic, rosemary, thyme, lemon zest, a pinch of salt, and 1 Tbsp olive oil. This will be your herb paste.
4. Season lamb: Pat lamb chops very dry with paper towels. Season both sides generously with salt and pepper. Rub about half the herb paste over both sides; reserve the rest for finishing.
5. Cook couscous: Bring broth (or water + pinch of salt) to a boil in a small lidded saucepan on the stove. Stir in couscous, cover, turn off heat, and let sit 5 minutes. Fluff with a fork; stir in chopped parsley and olives. Cover to keep warm.
6. Sear lamb on the stove: Heat a heavy skillet (cast iron if you have it) over medium‑high. Add ½ Tbsp olive oil. When shimmering, lay in lamb chops. Sear 3–4 minutes on the first side until nicely browned; flip and cook another 2–4 minutes, depending on thickness, to medium‑rare/medium (125–135°F internal).
7. Finish with butter and lemon: Add butter (if using) to the pan, along with remaining herb paste. Swirl as it melts, spooning over lamb for 30–60 seconds. Squeeze in about half the lemon’s juice. Transfer chops to a warm plate to rest 5 minutes.
8. Adjust vegetables: Check roasted carrots and onions; if they’re done before lamb, simply turn off oven and leave pan inside to keep warm. If not browned enough, roast an extra 3–5 minutes while lamb rests.
9. Final seasoning: Taste couscous and veggies; add salt, pepper, and additional lemon juice if desired.
10. Serve: Divide couscous between two plates, top with lamb chops and spoon over any herby pan juices. Add roasted carrots and onions on the side.

Ingredients

• Kroger® Large Raw Shrimp, Peeled & Deveined Tail Off (frozen or fresh) 8 oz (about half the bag), thawed if frozen $6.99/12 oz on sale
• Salt for shrimp and noodle water pantry
• Neutral oil (canola, avocado, etc.) 1½ Tbsp pantry
• Garlic 3 cloves, minced about $1.99 for 3-ct organic bulbs
• Organic Ginger Root 1½ Tbsp, finely minced or grated $3.99/lb
• Organic Whole Carrots 2 medium, peeled and sliced on a bias $2.99 / 2 lb bag
• Simple Truth Organic® Sliced Shiitake or Baby Bella Mushrooms 4 oz (about half a package), sliced if not pre‑sliced $3.99–5.99 / 5–8 oz
• Organic Baby Bok Choy 2 small heads (about 6–7 oz), halved or quartered lengthwise, rinsed well $2.99/lb
• Low‑sodium chicken or vegetable broth 4 cups pantry
• White or yellow miso paste (optional but great) 2–3 Tbsp fridge
• Soy sauce or tamari 1–2 Tbsp, to taste pantry
• Rice vinegar (or a squeeze of lime) 1–2 tsp pantry
• Brown sugar or honey (optional) ½ tsp, to balance saltiness pantry
• Ramen noodles or thin spaghetti/angel hair 4–5 oz dry (about 2 small ramen bricks or 1/3 lb pasta) pantry
• Green onions (optional) 2, thinly sliced for garnish produce
• Sesame oil & sesame seeds (optional) ½ tsp sesame oil + pinch of seeds to finish pantry

Instructions

1. Prep shrimp: Pat thawed shrimp dry with paper towels. Lightly season with a pinch of salt; set aside in the fridge while you prep other ingredients.
2. Prep aromatics and veg: Mince garlic and ginger. Peel and slice carrots on a bias. If using whole mushrooms, slice them. Rinse bok choy well (dirt hides in the base) and halve or quarter lengthwise. Slice green onions for garnish.
3. Start the broth base (stove): In a medium pot, heat 1 Tbsp oil over medium. Add garlic and ginger; cook 30–60 seconds until fragrant but not browned. Add carrots and mushrooms; sauté 2–3 minutes.
4. Simmer: Pour in broth. Bring to a boil, then reduce to a gentle simmer. Add bok choy, cut side down. Simmer 5–7 minutes until carrots are just tender and bok choy stalks are crisp‑tender.
5. Cook noodles separately: While broth simmers, bring a second pot of salted water to a boil on the stove. Cook ramen or pasta according to package directions until just al dente. Drain and rinse quickly under hot water to remove excess starch. Divide noodles between two wide bowls.
6. Flavor the broth: In a small bowl, whisk miso paste with a ladleful of hot broth until smooth, then stir it back into the pot (this prevents lumps). Add 1 Tbsp soy sauce, rice vinegar, and the sugar or honey if using. Taste and adjust with more soy (salt), vinegar (brightness), or a splash of water if too salty.
7. Cook shrimp: In a separate skillet on the stove, heat remaining ½ Tbsp oil over medium‑high. Add shrimp in a single layer. Sear 1–2 minutes on the first side until just pink, flip, and cook another 1–2 minutes until opaque and just cooked through. Do not overcook. If you prefer, you can instead slip the raw shrimp directly into the simmering broth for 3 minutes, but pan‑searing adds flavor.
8. Combine: Add cooked shrimp to the broth pot along with any juices. Stir gently and taste one more time, adjusting seasoning as needed. Turn off the heat.
9. Serve: Ladle hot broth, shrimp, carrots, mushrooms, and bok choy over the noodles in each bowl. Drizzle with a few drops of sesame oil and sprinkle with green onions and sesame seeds if using. Eat hot.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin 1 small tenderloin, about 1–1.25 lb (you’ll have a little leftover or hearty portions) $3.99/lb on sale
• Olive oil 3 Tbsp total pantry
• Kosher salt & freshly ground black pepper to season pork and vegetables pantry
• Smoked paprika 1½ tsp pantry
• Garlic powder 1 tsp pantry
• Dried thyme or rosemary 1 tsp pantry
• Brown sugar or maple syrup 1 tsp (optional, for a light sweetness in the rub) pantry
• Organic Butternut or Acorn Squash 1½–2 lb squash, peeled (if butternut), seeded, and cut into ¾‑inch cubes $1.99/lb
• Organic Fuji Apples or Bartlett/D’Anjou Pears 2 medium, cored and cut into thick wedges (no need to peel) Fuji bag $3.99 / 3 lb; pears ~$2.49–2.99/lb
• Organic Jumbo Yellow or Red Onion 1 medium, cut into thick wedges ~$1.49–1.59/lb
• Fresh garlic 2 cloves, thinly sliced about $1.99 for 3-ct organic bulbs
• Apple cider vinegar (or white wine vinegar) 1 Tbsp pantry
• Fresh thyme sprigs (optional) a few sprigs for roasting and garnish produce

Instructions

1. Preheat and prep pan: Heat oven to 425°F. Line a large rimmed sheet pan with foil or parchment for easy cleanup.
2. Prep vegetables and fruit: Peel and seed squash; cut into ¾‑inch cubes. Core apples (or pears) and cut into thick wedges. Cut onion into wedges. Toss squash, apples, onion, and sliced garlic on the sheet pan with 2 Tbsp olive oil, 1 tsp salt, several grinds of pepper, and vinegar. Spread into an even layer, tucking in thyme sprigs if using.
3. Start roasting veggies: Place sheet pan in the oven and roast 15 minutes while you prep the pork.
4. Trim and season pork: Pat pork tenderloin dry and trim any silverskin. In a small bowl, mix 1 tsp salt, ½ tsp pepper, smoked paprika, garlic powder, dried thyme/rosemary, and brown sugar/maple (if using). Rub this spice mix all over the pork. Let sit at room temp while veggies get a head start.
5. Sear pork on the stove: Heat a large oven‑safe skillet (cast iron if possible) over medium‑high. Add 1 Tbsp olive oil. When hot and shimmering, add pork tenderloin. Sear 2–3 minutes per side until nicely browned all over (about 6–8 minutes total).
6. Combine and roast to finish: After initial 15 minutes, pull the sheet pan from the oven. Gently toss veggies/fruit. Nestle the seared pork tenderloin right on top of the squash mixture (transfer from skillet), pouring any pan juices over. Return pan to oven.
7. Roast to temp: Roast 10–15 minutes more, until pork reaches 140–145°F in the thickest part (use an instant‑read thermometer). Squash should be tender and apples caramelized at edges. If squash needs a few extra minutes, you can remove the pork to rest on a cutting board and return the pan of veg to the oven.
8. Rest the pork: Transfer pork to a board and rest loosely tented with foil for 5–10 minutes; it will finish cooking to about 150°F and stay juicy.
9. Finish veggies: While pork rests, give the squash pan a final toss, scraping up any browned bits. Adjust seasoning with a pinch more salt and pepper if needed.
10. Slice and serve: Slice pork tenderloin into ½‑inch medallions. Divide roasted squash, apples (or pears), and onions between two plates. Top with slices of pork and drizzle with any pan juices. Garnish with extra fresh thyme if you have it.