Careme Recipes

Ingredients

• Simple Truth® Natural Lamb Shank 2 lamb shanks (about 2 lb total) $4.99 sale (reg $8.99)
• Organic Butternut Squash 1 lb, peeled and cut into 1-inch cubes $1.99/lb
• Organic Kale 6–8 oz (about half a bunch) $2.79
• Simple Truth Organic® Garlic Bulbs (3 ct) 3 cloves, minced $1.99
• Organic Ginger Root 1 tsp grated (optional but great) $3.99/lb
• Private Selection® Peruvian Gold Sweet Onion (3 lb bag) 1 small onion, sliced $3.99
• Pantry: olive oil 2–3 tbsp
• Pantry: tomato paste 1 tbsp
• Pantry: broth (beef or chicken) 1 1/2 cups
• Pantry: red wine (or more broth) 1/2 cup (optional)
• Pantry: dried rosemary or thyme 1 tsp
• Pantry: salt & black pepper to taste
• Pantry: lemon (optional) 1/2 lemon, for finishing kale

Instructions

1. Prep: Pat lamb shanks dry; season generously with salt and pepper. Peel/cube squash. Strip kale leaves from stems and roughly chop. Mince garlic.
2. Sear (stove): Heat 1–2 tbsp olive oil in a Dutch oven over medium-high. Brown lamb shanks well on all sides, 6–8 minutes total. Transfer to a plate.
3. Build the braise (stove): Lower heat to medium. Add onion and a pinch of salt; sauté 3 minutes. Stir in garlic (and ginger if using) for 30 seconds. Add tomato paste; cook 1 minute to caramelize.
4. Deglaze: Pour in wine (or a splash of broth) and scrape up browned bits. Add broth and dried rosemary/thyme. Return shanks to the pot (liquid should come about halfway up the shanks; add a bit more broth/water if needed).
5. Braise (oven): Cover and bake at 325°F until very tender, 40–55 minutes (timing depends on shank size).
6. Roast squash (oven, alongside): Toss squash with 1 tbsp olive oil, salt, pepper. Spread on a sheet pan; roast at 425°F for 20–25 minutes, flipping once, until browned and soft. (If your oven is already at 325°F for the lamb, roast squash at 375°F for ~30 minutes.)
7. Finish kale (stove): In a skillet, warm 1 tbsp olive oil. Add kale with a pinch of salt and 2–3 tbsp water; cover and steam-sauté 3–5 minutes. Uncover, cook off water, then add a little minced garlic if you like and a squeeze of lemon.
8. Serve: Plate roasted squash and kale; top with lamb shank and spoon over some braising juices. Taste and adjust salt/pepper.

Ingredients

• Fresh Farm Raised Atlantic Salmon Whole Fillet 2 portions, about 10–12 oz total $9.99/lb sale (reg $10.99)
• Organic Baby Bok Choy 1 lb (or 3–4 small heads) $2.99/lb
• Organic Cucumber 1 cucumber, thinly sliced
• Organic Ginger Root 1 tbsp grated $3.99/lb
• Simple Truth Organic® Garlic Bulbs (3 ct) 2 cloves, minced $1.99
• Simple Truth Organic® Thai Basil (optional) A few leaves, torn (optional)
• Pantry: soy sauce 2 tbsp
• Pantry: honey or brown sugar 1–2 tsp
• Pantry: rice vinegar or apple cider vinegar 2 tbsp
• Pantry: sesame oil (optional) 1 tsp
• Pantry: neutral oil 2 tbsp
• Pantry: chili flakes or sriracha (optional) to taste
• Pantry: salt & pepper to taste

Instructions

1. Prep: Pat salmon dry; season lightly with salt and pepper. Slice cucumber thin. Trim bok choy ends; halve small heads lengthwise or chop into bite-size pieces. Grate ginger and mince garlic.
2. Quick cucumber salad: In a bowl, toss cucumber with vinegar, a pinch of salt, and optional chili flakes. Set aside to lightly pickle while you cook.
3. Make glaze: Stir soy sauce, honey, half the ginger, and half the garlic in a small bowl. (Add 1 tsp sesame oil if using.)
4. Sear salmon (stove): Heat 1 tbsp neutral oil in a nonstick or well-seasoned skillet over medium-high. Place salmon skin-side down (if skin-on) and press gently for 10 seconds. Cook 3–4 minutes until crisp; flip and cook 1–2 minutes more.
5. Glaze: Reduce heat to medium-low, pour glaze into the pan, and spoon over salmon for 30–60 seconds until slightly thickened. Remove salmon to plates.
6. Sauté bok choy (stove): In the same pan (wipe out if needed), add 1 tbsp oil. Add remaining ginger/garlic for 15 seconds, then bok choy and a splash of water. Stir-fry/steam 3–5 minutes until tender-crisp. Season to taste (a tiny splash of soy is fine).
7. Serve: Plate bok choy, top with salmon and any glaze. Add cucumber salad on the side; garnish with Thai basil if you have it.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin 1 lb pork tenderloin $3.99 sale (reg $4.99)
• Private Selection™ Petite Potatoes With Herbes De Provence Seasoning Blend 1 (16 oz) bag $4.99
• Simple Truth Organic® Whole Baby Bella Mushrooms (8 oz) 8 oz, sliced $3.99
• Simple Truth Organic® Garlic Bulbs (3 ct) 3 cloves, minced $1.99
• Private Selection® Peruvian Gold Sweet Onion (3 lb bag) 1/2 small onion, thinly sliced (optional) $3.99
• Pantry: olive oil 2–3 tbsp
• Pantry: butter (optional) 1 tbsp
• Pantry: broth (chicken) 1/2 cup
• Pantry: Dijon mustard (optional) 1 tsp
• Pantry: dried thyme or Italian seasoning 1 tsp
• Pantry: salt & black pepper to taste
• Pantry: lemon or splash of vinegar (optional) 1 tsp, to brighten sauce

Instructions

1. Prep: Heat oven to 425°F. Pat pork dry. Trim any silver skin. Slice into 1-inch medallions; season with salt, pepper, and dried thyme/Italian seasoning. Slice mushrooms; mince garlic; slice onion if using.
2. Roast potatoes (oven): Toss seasoned petite potatoes with 1 tbsp olive oil (even if they’re pre-seasoned, a little oil helps crisping). Spread on a sheet pan; roast 22–28 minutes, turning once, until browned and tender.
3. Sear pork (stove): Heat 1 tbsp olive oil in a large skillet over medium-high. Sear medallions 2–3 minutes per side until browned and just cooked through (145°F). Transfer to a plate and tent loosely with foil.
4. Sauté mushrooms (stove): Lower heat to medium. Add a touch more oil if dry, then mushrooms (and onion if using) with a pinch of salt. Cook 6–8 minutes until mushrooms give up liquid and start to brown.
5. Make pan sauce: Add garlic for 30 seconds. Stir in broth and Dijon (if using), scraping up browned bits. Simmer 2–3 minutes until slightly reduced. Swirl in 1 tbsp butter if you want a silkier sauce; finish with a squeeze of lemon or tiny splash of vinegar.
6. Serve: Return pork (and any juices) to the skillet for 30 seconds to warm. Plate with roasted potatoes; spoon mushroom pan sauce over pork.