Careme Recipes

Ingredients

• Arborio rice 1 cup
• Simple Truth Organic® Sliced White Mushrooms (or Whole Baby Bellas) 8 oz $3.99 (8 oz) or $4.49 (8 oz)
• Organic Kale 4–6 oz (about half a bunch) $2.99
• Organic Leek (or yellow onion) 1/2 large leek (or 1/2 small onion) $5.49/lb (bunch) or $2.19/lb
• Simple Truth Organic® Garlic Bulbs 2 cloves $2.79 (3 ct)
• Broth (vegetable or chicken) 4 cups, kept hot
• Olive oil 1 tbsp
• Butter 2 tbsp (divided)
• Dry white wine (optional) 1/3 cup (or use extra broth)
• Lemon 1/2 lemon (zest + 1–2 tsp juice)
• Parmesan (optional but recommended) 1/3 cup, finely grated
• Salt & black pepper to taste
• Red pepper flakes (optional) pinch

Instructions

1. Prep: Warm broth in a small pot so it stays steaming (not boiling). Slice mushrooms. Thinly slice and rinse leek well (grit hides between layers). Mince garlic. Strip kale from stems and slice into ribbons. Zest the lemon.
2. Sauté aromatics: In a wide saucepan over medium heat, add olive oil + 1 tbsp butter. Add leeks with a pinch of salt and cook 3–4 minutes until soft. Add mushrooms and cook 6–8 minutes until browned and their liquid evaporates. Stir in garlic (and pepper flakes if using) for 30 seconds.
3. Toast rice: Add arborio rice and stir 1–2 minutes until edges look slightly translucent and it smells nutty.
4. Deglaze: Add wine (if using) and stir until mostly absorbed.
5. Ladle + stir: Add hot broth 1/2 cup at a time, stirring frequently. When the liquid is mostly absorbed, add the next ladle. Continue 16–20 minutes until rice is creamy and tender with a slight bite.
6. Add kale: Stir kale in during the last 3–5 minutes so it turns tender but stays green. Add more broth as needed to keep it loose and creamy (risotto should “flow,” not stand up).
7. Finish (mantecatura): Turn off heat. Stir in remaining 1 tbsp butter, Parmesan, lemon zest, and 1–2 tsp lemon juice. Taste and adjust salt/pepper. Rest 1 minute, then serve hot.

Ingredients

• Fresh Wild Mussels 1 lb $3.99 (sale)
• Organic Leeks (bunch) 1/2 large leek, thinly sliced $5.49
• Simple Truth Organic® Garlic Bulbs 3 cloves $2.79 (3 ct)
• Organic Roma Tomatoes (or grape tomatoes) 8–10 oz, chopped $3.99
• Olive oil 2 tbsp
• Butter (optional) 1 tbsp
• Dry white wine or broth 1/2 cup
• Lemon 1/2 lemon
• Red pepper flakes (optional) pinch
• Salt & black pepper to taste
• Spaghetti or linguine 6 oz (dry)
• Simple Truth Organic® Baby Dill (or parsley if you have it) 1–2 tbsp chopped $2.79

Instructions

1. Clean mussels: Rinse in cold water, scrub shells, and pull off any beards. Discard any cracked mussels or any that stay open after a firm tap.
2. Start pasta (stove): Boil salted water. Cook spaghetti/linguine until just shy of al dente. Reserve 1 cup pasta water, then drain.
3. Build sauce base (stove): In a large pot with a lid, heat olive oil (and butter if using) over medium. Add leeks, a pinch of salt, and cook 3–4 minutes until softened. Add garlic and red pepper flakes; stir 30 seconds.
4. Steam mussels: Add chopped tomatoes and cook 2 minutes. Add wine/broth, bring to a simmer. Add mussels, cover, and cook 4–7 minutes, shaking the pot once or twice, until most mussels open. Discard any that don’t open.
5. Toss pasta: Add drained pasta to the pot. Toss 1–2 minutes, adding a splash of reserved pasta water if needed to make it silky. Finish with lemon juice, pepper, and herbs. Taste for salt (mussels can be salty already).
6. Serve: Divide between 2 bowls, topping with mussels and spooning broth over.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin 1 lb $3.99 (sale)
• Organic Carrots Bunch (or Simple Truth Organic® Whole Carrots Bag) 1 lb carrots $2.99
• Kroger® Fuji Apples – 3 Pound Bag (or any Fuji apples) 1 large apple $4.99
• Organic Jumbo Yellow Onion 1/2 onion $2.19/lb
• Simple Truth Organic® Garlic Bulbs 2 cloves $2.79 (3 ct)
• Olive oil 2 tbsp
• Butter 1 tbsp
• Apple cider or apple juice (or water + extra apple) 1/2 cup
• Dijon mustard (optional) 1 tsp
• Rosemary or thyme (dried is fine) 1/2 tsp dried or 1 tsp chopped fresh
• Salt & black pepper to taste

Instructions

1. Prep: Heat oven to 425°F. Peel carrots if you like; cut into sticks on a bias. Thinly slice onion. Grate or finely dice 1/2 the apple; slice the remaining half into thin wedges. Mince garlic.
2. Roast carrots (oven): Toss carrots with 1 tbsp olive oil, salt, pepper. Roast on a sheet pan 18–25 minutes, tossing once, until browned and tender.
3. Sear pork (stove): Pat tenderloin dry. Season all over with salt, pepper, and rosemary/thyme. Heat a skillet over medium-high with 1 tbsp oil. Sear tenderloin 2–3 minutes per side until nicely browned (all sides).
4. Finish pork (oven): Transfer skillet to oven if oven-safe; otherwise move pork to a small baking dish. Roast 10–14 minutes until it reaches 145°F in the thickest part. Rest 5–8 minutes before slicing.
5. Make apple-onion cider pan sauce (stove): While pork rests, return skillet to medium heat (careful—handle may be hot). Add butter. Add onion and cook 3–4 minutes. Add garlic; stir 30 seconds. Add grated/diced apple and cook 1 minute. Pour in cider and scrape up browned bits. Simmer 3–5 minutes until slightly reduced. Whisk in Dijon (optional). Taste and adjust salt/pepper.
6. Serve: Slice pork into medallions. Plate with roasted carrots. Spoon apple-onion cider sauce over pork (and a little over carrots). Add a few apple wedges on the side for crunch if you like.