Careme Recipes

Ingredients

• Choice Boneless Beef Flank Steak (Family Pack, 2 per pack) ~12 oz (for 2 people) $8.99/lb (sale)
• Organic Red Beets ~1 lb (about 2–3 medium), scrubbed and cut into 3/4-inch wedges $3.49/lb
• Kroger® Sugar Snap Peas 8 oz, strings removed if needed $3.39 (8 oz)
• Horseradish Root 1–2 inches (about 1 Tbsp finely grated) $6.99/lb
• Parsley 1/2 bunch, finely chopped $1.29
• Fresh Organic Lemon - Each 1 lemon (zest + juice), divided $1.29
• Simple Truth Organic® Yellow Onion 2 lb Bag 1/2 medium onion, grated or very finely minced $2.99
• Garlic 1 clove, finely grated $0.69
• Olive oil 3 Tbsp, divided
• Dijon mustard 1 tsp
• Honey or sugar 1 tsp (optional, for beets)
• Salt & black pepper to taste
• Red pepper flakes (optional) pinch

Instructions

1. Prep the grill and meat: Pat dry ~12 oz flank steak and season both sides with 1 tsp kosher salt and 1/2 tsp black pepper. Let sit at room temp while you start the beets (10–15 min). Heat grill to medium-high (or use a grill pan on the stove).
2. Roast the beets (oven method): Heat oven to 425°F. Toss ~1 lb beet wedges with 1 Tbsp olive oil, 1/2 tsp salt, 1/4 tsp pepper, and 1 tsp honey (optional). Spread on a sheet pan and roast until tender and caramelized, 25–35 min, flipping once.
3. Make horseradish-parsley sauce: In a bowl mix 1 Tbsp finely grated horseradish root, 1/2 bunch chopped parsley, 1/2 grated or very finely minced onion, 1 grated garlic clove, 1 tsp Dijon, zest of 1/2 lemon + 1 Tbsp lemon juice, and 1 Tbsp olive oil. Season with a pinch of salt and pepper. Add a splash of water to loosen if needed.
4. Grill the steak: Grill the ~12 oz flank steak 3–5 min per side for medium-rare (or to your liking). Move to a board and rest 8–10 min.
5. Quick-char the snap peas (stove or grill): Toss 8 oz snap peas with 1 Tbsp olive oil, pinch of salt, and pinch of red pepper flakes (optional). Grill in a basket 2–3 min or blister in a hot skillet on the stove 3–4 min, shaking often, until bright green with a little char.
6. Finish and serve: Slice rested steak thinly against the grain. Plate with roasted beets and snap peas. Spoon horseradish–parsley sauce over steak. Serve with remaining 1/2 lemon as wedges for squeezing.

Ingredients

• Choice Petite Sirloin Beef Steak (About 2-3 Steaks) ~14 oz total (2 small steaks) $7.99/lb (sale)
• Kroger® Gold Potatoes (5 lb bag) ~12 oz (about 3 small/medium), cut into 1 1/2-inch chunks $3.99
• Organic Lacinato Kale (or Organic Purple Kale) 1 bunch (about 6–8 oz), stems removed, chopped $2.79
• Private Selection® Sweet Karoline Fresh Blackberries 1/2 cup blackberries (about 2.5–3 oz) $4.99 (10 oz)
• Simple Truth Organic® Fat Free Free Range Chicken Broth 1/2 cup $2.00 (sale)
• Garlic 1 clove, minced $0.69
• Simple Truth Organic® Yellow Onion 2 lb Bag 1/4 onion, very finely minced $2.99
• Fresh Organic Lemon - Each 1/2 lemon (1 Tbsp juice) $1.29
• Dijon mustard 1 1/2 Tbsp
• Butter 1 1/2 Tbsp, divided
• Olive oil 1 Tbsp
• Salt & black pepper to taste
• Fresh thyme or rosemary (optional) 1/2 tsp (optional)

Instructions

1. Prep the potatoes and greens: Cut ~12 oz gold potatoes into 1 1/2-inch chunks. Strip and chop 1 bunch kale (6–8 oz). Mince 1 garlic clove and 1/4 onion. Pat dry ~14 oz petite sirloin and season with 1 tsp salt + 1/2 tsp pepper.
2. Boil and smash the potatoes: Add potatoes to a pot, cover with cold salted water, bring to a boil, then simmer until tender, 12–15 min. Drain well, return to pot, add 1 Tbsp butter + 1 Tbsp chicken broth, and smash with a fork. Season with salt and pepper; cover to keep warm.
3. Sear the steaks (stove): Heat a skillet over medium-high with 1 Tbsp olive oil. Sear the seasoned petite sirloin steaks 3–4 min per side for medium-rare/medium (depending on thickness). Transfer to a plate to rest.
4. Sauté kale in the same pan: Lower heat to medium. Add 1/2 Tbsp butter, then add chopped kale plus a pinch of salt. Splash in 2 Tbsp chicken broth and cook 3–5 min until wilted and glossy. Transfer kale to plates.
5. Make the blackberry–Dijon pan sauce: In the same skillet add minced onion and cook 1 min. Add 1/2 cup chicken broth, scraping browned bits. Stir in 1 1/2 Tbsp Dijon and 1/2 cup blackberries. Simmer 2–3 min, gently crushing some berries. Finish with 1 tsp butter and 1 Tbsp lemon juice; taste and adjust salt/pepper.
6. Serve: Plate smashed potatoes and kale. Slice rested steaks and spoon blackberry–Dijon pan sauce over the top.

Ingredients

• Simple Truth® Natural Lamb Loin Chops ~12–14 oz total (2 small chops) $13.49/lb (sale)
• Butternut Squash ~1 lb, peeled and cut into 3/4-inch cubes (or use 14 oz pre-cut cubes) $1.49/lb
• Simple Truth Organic® Yellow Onion 2 lb Bag 1 medium onion, sliced $2.99
• Simple Truth Organic® Sage 6–8 leaves (or 1/2 tsp dried) $2.49
• Organic Red Navel Oranges (or Navel oranges) 1 orange (zest + 1/3 cup juice) $3.99 (each listed)
• Garlic 2 cloves, smashed then sliced $0.69
• Olive oil 2 Tbsp, divided
• Simple Truth Organic® Low Sodium Free Range Chicken Broth 1/3 cup $2.00 (sale)
• Honey 1 tsp (optional)
• Salt & black pepper to taste
• Red pepper flakes (optional) pinch

Instructions

1. Prep and heat oven: Heat oven to 425°F. On a sheet pan, toss ~1 lb butternut squash cubes and 1 sliced medium onion with 1 1/2 Tbsp olive oil, 1/2 tsp salt, 1/4 tsp pepper, and a pinch of red pepper flakes (optional). Spread into an even layer.
2. Start roasting the veg: Roast squash/onion 15 min to get a head start.
3. Season lamb and add to pan: Pat dry ~12–14 oz lamb loin chops. Season with 3/4 tsp salt and 1/2 tsp pepper. Nestle chops on top of the partially roasted squash/onion. Scatter 2 sliced garlic cloves and 6–8 sage leaves around the pan. Roast 10–14 min more, until lamb hits 135°F (medium-rare) to 145°F (medium).
4. Rest lamb: Transfer chops to a plate and rest 5–8 min. Leave squash/onions on the pan to keep warm.
5. Make quick orange-sage pan sauce (stove): In a small saucepan, combine 1/3 cup chicken broth, 1/3 cup orange juice, zest of 1 orange, and 1 tsp honey (optional). Simmer 4–6 min until slightly reduced and glossy. Whisk in remaining 1/2 Tbsp olive oil; taste for salt/pepper.
6. Serve: Plate roasted butternut squash and onions. Top with rested lamb chops. Spoon orange–sage sauce over lamb and around the vegetables.