Careme Recipes

Ingredients

• Simple Truth® 90/10 Natural Ground Bison Pack 1 lb $11.49 (sale)
• Simple Truth Organic® Baby Carrots Bag 1/2 lb (about 2 cups) $3.79 (sale)
• Simple Truth Organic® Russet Potatoes 2 medium (about 12 oz total) $4.49
• Simple Truth Organic® Whole Baby Bella Mushrooms 8 oz $4.49
• Organic Jumbo Yellow Onion 1/2 small onion, finely chopped $2.19/lb
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $2.79
• Dijon mustard 1 tsp
• Worcestershire sauce (or soy sauce) 1 1/2 tsp
• Tomato paste 1 tbsp
• Beef or chicken stock (or water) 1/2 cup
• Olive oil 2–3 tbsp, divided
• Butter (optional) 1 tbsp
• Smoked paprika 1/2 tsp
• Salt & black pepper to taste
• Optional: romaine/butter lettuce for serving a few leaves

Instructions

1. Prep: Heat oven to 450°F. Scrub potatoes and cut into thin wedges. Pat dry. Cut carrots into 2–3 inch sticks. Slice mushrooms.
2. Oven fries + carrots: Toss potato wedges with 1 1/2 tbsp olive oil, 1/2 tsp salt, pepper, and smoked paprika. Spread on a sheet pan. On the same pan (or a second), toss carrots with a drizzle of oil and a pinch of salt. Roast 18 minutes.
3. Flip: Flip potatoes; give carrots a stir. Roast 12–15 minutes more until potatoes are crisp and carrots are browned and tender.
4. Make bison patties: While vegetables roast, mix bison with 1/2 tsp salt, lots of pepper, 1 tbsp minced onion, and 1 minced garlic clove. Form 2 thick patties (don’t overwork).
5. Sear patties (stove): Heat a skillet over medium-high with 1 tsp oil. Sear patties 3–4 minutes per side for medium (or to your preferred doneness). Transfer to a plate to rest.
6. Mushroom pan sauce: In the same skillet, add 1 tsp oil (and 1 tbsp butter if using). Add mushrooms and remaining chopped onion; cook until mushrooms brown, 6–8 minutes. Add remaining garlic; cook 30 seconds.
7. Build sauce: Stir in tomato paste for 30 seconds. Add stock, Dijon, and Worcestershire. Simmer 2–3 minutes until glossy; season to taste.
8. Serve: Plate patties, spoon mushroom sauce over top. Serve with crispy wedges and roasted carrots (and lettuce leaves if you want a lighter, burger-wrap feel).

Ingredients

• Rockfish Fillet (Wild Caught Fresh) 1 lb $4.99 (sale)
• Organic Green Cabbage 1/2 small head (about 4–5 cups shredded) $2.49/lb
• Simple Truth Organic® Fuji Apples – 2 Pound Bag 1 apple, thinly sliced $4.99
• Organic Ginger Root 1 tsp finely grated $5.99/lb
• Simple Truth Organic® Garlic Bulbs 1 clove, minced $2.79
• Olive oil 2 tbsp, divided
• Butter (optional) 1 tbsp
• Rice vinegar or apple cider vinegar 1 1/2 tbsp
• Honey or maple syrup 1 tsp
• Soy sauce 1 tbsp
• Lemon (optional but great) 1/2, cut into wedges
• Salt & black pepper to taste
• Optional: crushed red pepper pinch

Instructions

1. Prep: Heat oven to 425°F. Line a sheet pan. Pat rockfish dry; cut into 2 portions.
2. Season fish: Place fish on pan. Drizzle with 1 tbsp olive oil, sprinkle with salt, pepper, and a pinch of grated ginger. Add lemon wedges to the pan if using.
3. Roast: Roast 10–14 minutes (depending on thickness) until fish flakes easily and is opaque.
4. Warm cabbage–apple slaw (stove): While fish roasts, heat a skillet over medium with 1 tbsp olive oil (and butter if using). Add cabbage with a pinch of salt; sauté 3–4 minutes to lightly soften but keep crunch.
5. Flavor: Add garlic and remaining ginger; cook 30 seconds. Stir in vinegar, honey, and soy sauce. Toss in apple slices and cook 1 minute just to warm them. Add a pinch of red pepper if you like.
6. Serve: Plate fish over the warm slaw. Squeeze lemon over everything at the table.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin 1 lb $3.99 (sale)
• Organic Kale (or Organic Lacinato Kale) 1/2 lb (about 5–6 cups chopped) $2.99
• Simple Truth Organic® Sliced White Mushrooms 8 oz $3.99
• Private Selection® Peruvian Gold Sweet Onion 3 lb Bag 1/2 onion, thinly sliced $5.49
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $2.79
• Organic Ginger Root 1 tbsp grated $5.99/lb
• Curry powder 1 1/2 tsp
• Coconut milk 1 cup
• Chicken stock or water 1/2 cup
• Lime (or lemon) 1/2, juiced
• Soy sauce or fish sauce 1–2 tsp, to taste
• Neutral oil 1 1/2 tbsp
• Salt & black pepper to taste
• Cooked rice (starch side) 1 cup cooked (about 1/2 cup dry)

Instructions

1. Prep: Start rice (stove) so it’s ready with dinner. Trim any silver skin from pork. Slice into 1-inch medallions; pat dry and season with salt and pepper. Chop kale; slice mushrooms and onion; mince garlic and grate ginger.
2. Sear pork (stove): Heat a skillet over medium-high with 1 tbsp oil. Sear pork medallions 2–3 minutes per side until browned and just cooked through (145°F). Move to a plate.
3. Sauté veg: Add remaining 1/2 tbsp oil to the same skillet. Add onion and mushrooms with a pinch of salt; cook 5–6 minutes until mushrooms brown. Add garlic and ginger; cook 30 seconds.
4. Make quick curry sauce: Stir in curry powder for 20 seconds. Add coconut milk and stock; simmer 3–4 minutes to lightly thicken. Season with soy/fish sauce to taste and finish with lime juice.
5. Wilt kale: Stir kale into the sauce and cook 2–3 minutes until tender but still vibrant. Return pork (and juices) to the pan for 1 minute to warm through.
6. Serve: Spoon coconut curry pork and vegetables over rice.