Careme Recipes

Ingredients

• Kroger® Fresh Natural Pork Tenderloin, 1 lb 1 lb $3.99 sale (reg $4.99)
• Simple Truth Organic® Whole Carrots Bag, 2 lb ~3/4 lb carrots (about 4–5 medium), remainder saved $2.79
• Green Cabbage ~1/2 lb (about 3 cups shredded) $0.89/lb
• Fresh Organic Limes - Each 1 lime $0.99
• Spice World® Fresh Diced Garlic, 5 oz 1 tbsp $3.49
• Jumbo Sweet Onions 1/4 onion, thinly sliced $1.39/lb
• Neutral oil (pantry) 2 tbsp
• BBQ sauce (pantry) 1/3 cup
• Smoked paprika (pantry) 1 tsp
• Kosher salt + black pepper (pantry) to taste
• Optional: apple cider vinegar (pantry) 1–2 tsp

Instructions

1. Prep: heat oven to 425°F. Line a sheet pan with foil for easy cleanup.
2. Prep the veg: peel and cut ~3/4 lb carrots into 2–3 inch sticks. Thinly slice 1/4 sweet onion. Put carrots + onion on the sheet pan.
3. Season carrots: toss carrots + onion with 1 tbsp neutral oil, 1/2 tsp kosher salt, and black pepper. Spread into a single layer.
4. Prep pork: pat dry 1 lb pork tenderloin. Rub with 1 tbsp neutral oil, 1 tsp smoked paprika, 3/4 tsp kosher salt, and black pepper. Place on the same sheet pan (leave space from carrots).
5. Roast: bake 18–25 minutes, until pork reaches 145°F in the thickest part and carrots are tender and browned. (If carrots need more time, pull pork to rest and keep carrots roasting 5–8 minutes.)
6. Glaze: in the last 5 minutes, brush pork with 1/3 cup BBQ sauce and return to oven to set the glaze.
7. Rest & slice: rest pork 5–8 minutes, then slice into medallions.
8. Make slaw: finely shred ~1/2 lb green cabbage (about 3 cups). Toss with juice of 1 lime, 1 tbsp diced garlic, 1–2 tsp apple cider vinegar (optional), 1/2 tsp salt, and a few cracks of pepper. Add a drizzle of oil if you like it richer.
9. Serve: plate sliced BBQ pork with roasted carrots and a big mound of lime-garlic cabbage slaw.

Ingredients

• Tuna Steak Wild Caught Frozen (sustainably sourced), 1 lb 1 lb (use 2 steaks ~6–8 oz each; save remainder if needed) $8.99 sale (reg $11.99)
• Private Selection® Gold Mini Petite Spudlings™ Gourmet Potatoes, 16 oz 12 oz potatoes $3.99
• Green Cabbage ~1/2 lb (about 3 cups shredded) $0.89/lb
• Simple Truth Organic® Fresh Seedless Mandarin Oranges Bag, 2 lb 2 mandarins (or 1 grapefruit if you prefer) $4.49
• Fresh Organic Lemon - Each 1/2 lemon $1.19
• Jumbo Sweet Onions 2 tbsp very thinly sliced $1.39/lb
• Neutral oil (pantry) 2 tbsp
• Butter (pantry) 1 tbsp
• Soy sauce (pantry) 1 tbsp
• Dijon mustard (pantry) 1 tsp
• Black pepper + kosher salt (pantry) to taste
• Optional: chili flakes (pantry) pinch

Instructions

1. Prep potatoes: put 12 oz petite potatoes in a pot, cover with cold water by 1 inch, add 1 tsp salt. Bring to a boil and simmer 12–15 minutes until tender.
2. Make citrus salad: shred ~3 cups green cabbage (~1/2 lb). Peel and segment 2 mandarins. Add 2 tbsp very thin-sliced sweet onion.
3. Dress salad: whisk 2 tbsp neutral oil, 1 tbsp soy sauce, 1 tsp Dijon, juice of 1/2 lemon, black pepper, and a pinch of chili flakes (optional). Toss with cabbage/mandarins. Taste and add salt if needed.
4. Prep tuna: thaw if needed and pat tuna very dry. Season both sides with 3/4 tsp salt and black pepper.
5. Sear (stove): heat a skillet (cast iron ideal) over high heat until very hot. Add 1 tbsp neutral oil.
6. Cook tuna: sear tuna 60–90 seconds per side for rare/medium-rare (longer if you prefer). Transfer to a plate and rest 2 minutes.
7. Finish potatoes: drain potatoes, return to the hot pot, add 1 tbsp butter + a pinch of salt and pepper. Toss to coat (smash a few lightly if you like).
8. Serve: slice tuna against the grain. Plate with buttery potatoes and a big heap of citrus-cabbage salad.

Ingredients

• Kroger® Large Shrimp Cooked Peeled & Deveined Tail Off, 12 ounces 12 oz $6.99 sale (reg $7.99)
• Organic Broccoli Bunch, 1 ct 1 bunch (about 10–12 oz florets) $3.99
• Fresh Ripe Whole Pineapple, 1 ct ~1 1/2 cups diced pineapple (save the rest) $2.99 sale (reg $3.49)
• Fresh Organic Limes - Each 2 limes $0.99
• Organic Cilantro, 1 ct 1/3 cup chopped $1.19
• Jumbo Sweet Onions 2 tbsp finely diced $1.39/lb
• Spice World® Fresh Diced Garlic, 5 oz 1 tbsp $3.49
• Fresh Jalapeno Peppers 1 small jalapeño, minced (optional) $0.99/lb
• Neutral oil (pantry) 2 tbsp
• Ground cumin (pantry) 1/2 tsp
• Kosher salt + black pepper (pantry) to taste

Instructions

1. Prep grill: heat grill to medium-high. Clean and oil grates.
2. Prep broccoli: cut 1 broccoli bunch into medium florets (about 10–12 oz). Toss with 1 tbsp neutral oil, 1/2 tsp kosher salt, and black pepper.
3. Make pineapple salsa: dice ~1 1/2 cups pineapple. Mix with 2 tbsp finely diced sweet onion, 1/3 cup chopped cilantro, juice of 1 lime, 1 tbsp diced garlic, and minced jalapeño (optional). Add a pinch of salt. Set aside.
4. Season shrimp: if using the 12 oz cooked peeled shrimp, pat dry. Toss with 1 tbsp neutral oil, 1/2 tsp cumin, 1/2 tsp salt, black pepper, and juice of 1 lime.
5. Grill broccoli: grill broccoli in a grill basket or on foil 6–10 minutes total, tossing once, until charred-tender.
6. Grill shrimp: grill shrimp quickly 1–2 minutes per side just to pick up grill marks and heat through (don’t overcook since they’re already cooked).
7. Serve: pile grilled broccoli and shrimp on plates and spoon pineapple-lime salsa over the top. Add extra lime wedges from the second lime.