Careme Recipes

Ingredients

• Certified Angus Beef 90/10 Ground Sirloin 12 oz $9.99
• Organic Green Cabbage 1/2 lb, thin-sliced $2.49
• Organic Jumbo Red Onions 1/4 onion, thin-sliced $2.99
• Gotham Greens® Butterhead Living Lettuce Leaves for wraps (or topping) $3.99
• Pantry: salt, pepper, garlic powder to taste
• Pantry: olive oil 1 tbsp
• Pantry: vinegar or lemon 1 tbsp
• Pantry: plain Greek yogurt (or light mayo) 2 tbsp (optional)
• Pantry: slider buns (optional) 4 small

Instructions

1. Make quick slaw: Toss cabbage + red onion with salt, pepper, vinegar/lemon, and (optional) yogurt/light mayo. Let sit while you cook burgers.
2. Form patties: Divide beef into 4 small slider patties; season both sides with salt, pepper, garlic powder.
3. Cook (stove or grill): Heat skillet or grill to medium-high. Cook 2–3 minutes per side (until 160°F for beef).
4. Assemble: Serve in lettuce wraps or slider buns, topped with slaw.

Ingredients

• Kroger® Extra Large Raw Shrimp Peeled and Deveined Tail Off, 12 oz 12 oz $6.99 sale
• Organic Ginger Root 1 tsp grated (optional) $5.99/lb
• Simple Truth Organic® Baby Dill 1 tbsp chopped (for dip) $2.79
• Pantry: olive oil 1 tbsp
• Pantry: smoked paprika + cumin (or chili powder) 1 tsp + 1/2 tsp
• Pantry: salt, pepper to taste
• Pantry: lemon 1
• Pantry: plain Greek yogurt 1/2 cup
• Pantry: honey (optional) 1/2 tsp

Instructions

1. Soak skewers if wooden (10 minutes). Pat shrimp dry.
2. Season shrimp: Toss with olive oil, smoked paprika, cumin/chili powder, salt, pepper, and a squeeze of lemon.
3. Grill: Skewer shrimp (about 5–6 per skewer). Grill medium-high 1.5–2 minutes per side until pink and firm.
4. Make dip: Mix Greek yogurt, dill, lemon zest/juice, pinch of salt, (optional) grated ginger and tiny drizzle of honey.
5. Serve: Serve skewers with dip and extra lemon wedges.

Ingredients

• Kroger® Brussels Sprouts BIG DEAL!, 24 oz 1 lb (about 2/3 of the bag) $6.00
• Simple Truth Organic® Baby Dill 1 tbsp chopped $2.79
• Organic Yellow Peeled Onions 1/4 onion, very finely minced (optional) $1.99
• Pantry: olive oil 1–1.5 tbsp
• Pantry: hot sauce 2–3 tbsp
• Pantry: butter (optional) 1 tbsp (or skip)
• Pantry: garlic powder 1/2 tsp
• Pantry: salt, pepper to taste
• Pantry: plain Greek yogurt 1/2 cup
• Pantry: lemon or vinegar 1 tsp

Instructions

1. Heat oven to 450°F. Halve Brussels sprouts; toss with olive oil, salt, pepper. Spread on a sheet pan cut-side down.
2. Roast 18–22 minutes, tossing once, until deeply browned and crisp at edges.
3. Buffalo toss: Warm hot sauce with (optional) butter in a bowl; toss hot sprouts in sauce. Add garlic powder if you like.
4. Quick yogurt ranch: Mix Greek yogurt, dill, lemon/vinegar, pinch of salt/pepper, and a little minced onion (optional).
5. Serve immediately with dip.

Ingredients

• Sweet Potato 1 lb (1 large) $2.49/lb
• Simple Truth® Natural Ground Lamb, 1 lb 1/2–3/4 lb $9.49 sale
• Organic Green Cabbage 1–2 cups shredded $2.49
• Organic Jumbo Red Onions 2 tbsp minced $2.99
• Pantry: olive oil 1 tbsp
• Pantry: salt, pepper to taste
• Pantry: cumin + chili powder (or taco seasoning) 1 tsp + 1 tsp
• Pantry: yogurt (or salsa) for topping

Instructions

1. Heat oven to 425°F. Slice sweet potato into 1/2-inch rounds. Toss with olive oil, salt, pepper. Roast 20–25 minutes, flipping once, until tender and browned.
2. Cook lamb (stove): Brown lamb in a skillet over medium-high. Season with cumin + chili powder, salt, pepper. Drain excess fat if needed.
3. Assemble: Arrange sweet potato rounds on a platter, spoon lamb over top, finish with shredded cabbage and a little minced red onion. Add yogurt (or salsa) as a drizzle.

Ingredients

• Steelhead fillet (Fresh Farm Raised), 1 lb 1 lb (you’ll cook ~12–14 oz for 2; save the rest for lunch) $11.99 sale
• Organic Yukon Gold Potatoes, 3 lb bag ~1 lb (about 3 medium) $4.99
• Cal-Organic Organic Rainbow Carrots Bunch 1 bunch $3.69
• Simple Truth Organic® Baby Dill 2 tbsp chopped $2.79
• Organic Yellow Peeled Onion 1/2 onion, thin-sliced $1.99
• Pantry: olive oil 2–3 tbsp
• Pantry: butter 2 tbsp
• Pantry: lemon (or a splash of vinegar) 1
• Pantry: capers (optional but great) 1–2 tbsp
• Pantry: salt, black pepper to taste
• Pantry: garlic (optional) 1 clove

Instructions

1. Prep: Heat oven to 425°F. Line a sheet pan. Cut potatoes into 1-inch chunks. Trim carrots; halve lengthwise if thick. Chop dill; thin-slice onion.
2. Roast the sides: Toss potatoes with 1–1 1/2 tbsp olive oil, salt, pepper. Spread on 2/3 of the sheet pan. Toss carrots with 1 tbsp olive oil, salt, pepper; add to remaining space. Roast 25–30 minutes, tossing once, until potatoes are browned and carrots are tender.
3. Cook the steelhead (stove): Pat fish dry. Season with salt and pepper. Heat a large skillet over medium-high with 1 tbsp oil. Sear fish skin-side down (if skin-on) 4–5 minutes until crisp; flip and cook 1–3 minutes more until just cooked through (125–130°F for medium). Move fish to a plate.
4. Make the dill pan sauce: Lower heat to medium. Add butter and onion (and garlic if using). Cook 2–3 minutes to soften. Stir in capers (optional), then squeeze in lemon. Splash in 2–3 tbsp water to loosen. Turn off heat; stir in chopped dill. Taste and adjust salt/pepper/lemon.
5. Serve: Plate steelhead, spoon sauce over top. Serve with roasted Yukon Golds and carrots.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin, 1 lb 1 lb $3.99 sale
• Simple Truth Organic® Sliced White Mushrooms, 8 oz 1 package $3.99
• Organic Green Cabbage, 1 lb 1 lb (or half a larger head) $2.49
• Organic Jumbo Yellow Onions, 1 lb 1 small onion (or 1/2 large), sliced $2.19
• Organic Yukon Gold Potatoes, 3 lb bag ~3/4–1 lb for mashed or pan-roasted potatoes $4.99
• Pantry: flour 1 tbsp
• Pantry: chicken stock or water 3/4 cup
• Pantry: Dijon mustard (optional) 1 tsp
• Pantry: olive oil or butter 2–3 tbsp total
• Pantry: salt, pepper, paprika or thyme to taste

Instructions

1. Prep: Slice pork into 1-inch medallions. Season with salt, pepper, and a pinch paprika or thyme. Slice onion. Shred cabbage. If making mash: peel/cube potatoes.
2. Start potatoes (stove): Boil cubed Yukon Golds in salted water 12–15 minutes until tender; drain and mash with a bit of butter/oil and splash of warm water/stock. Keep covered. (Alternative: pan-roast diced potatoes while you cook pork.)
3. Sear pork (stove): Heat a large skillet over medium-high with 1 tbsp oil. Sear medallions 2–3 minutes per side until browned and just cooked through (145°F). Transfer to a plate.
4. Build the mushroom gravy: Lower heat to medium. Add 1 tbsp butter/oil. Sauté mushrooms and onion 6–8 minutes until browned. Sprinkle flour over; stir 30 seconds. Slowly whisk in stock/water. Simmer 2–3 minutes until lightly thickened. Stir in Dijon if using; taste for salt/pepper.
5. Sauté cabbage: Push gravy mixture to one side of the pan (or use a second skillet). Add a little oil/butter, then cabbage with a pinch of salt. Cook 5–7 minutes, tossing, until softened and lightly caramelized. (If pan is crowded, cook cabbage first, then gravy.)
6. Finish: Return pork and any juices to the gravy side for 1 minute to warm through.
7. Serve: Plate mashed/roasted potatoes, top with pork and mushroom gravy, and serve cabbage alongside.