Careme Recipes

Ingredients

• Kroger® Boneless Natural Fresh Pork Sirloins (2 Piece) 12 oz (about 3/4 lb), sliced into 1-inch medallions sale $1.99/lb
• Organic Acorn Squash 1 small (about 1.5 lb), seeded and cut into wedges $1.99/lb
• Kroger® Fresh Trimmed Green Beans Bag 8 oz, trimmed $3.49 / 12 oz
• Organic Fuji Apple 1 medium, thinly sliced $2.49/lb
• Organic Yellow Onion 1/2 small, thinly sliced $1.49/lb
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $1.99 / 3 ct
• Olive oil 3 tbsp, divided
• Butter 1 tbsp
• Apple cider vinegar 2 tbsp (or sub 1/4 cup apple juice if on hand)
• Dijon mustard 1 tsp
• Dried thyme or rosemary 1 tsp
• Salt & black pepper To taste

Instructions

1. Heat oven to 425°F. On a sheet pan, toss acorn squash wedges with 1.5 tbsp olive oil, half the garlic, thyme/rosemary, salt and pepper. Roast 15 minutes.
2. Add green beans to the pan, drizzle with 1/2 tbsp olive oil, season, and roast another 10–12 minutes until squash is tender and beans are crisp-tender.
3. While vegetables roast, pat pork dry and season generously with salt and pepper. Heat a large skillet over medium-high with 1 tbsp olive oil. Sear medallions 2–3 minutes per side until browned and just cooked through (145°F). Transfer to a plate; tent with foil.
4. In the same skillet over medium, add butter, onion and apple; sauté 3–4 minutes until softened and lightly golden.
5. Stir in remaining garlic for 30 seconds, then add cider vinegar (and 2–3 tbsp water), scraping up browned bits. Whisk in Dijon; simmer 1–2 minutes to slightly thicken. Taste and adjust salt/pepper.
6. Return pork (and juices) to the pan, turning to coat in sauce for 30–60 seconds.
7. Plate pork with roasted squash and green beans; spoon apple-onion pan sauce over pork.

Ingredients

• Kroger® Large Raw Shrimp Peeled & Deveined Tail Off (12 oz) 10–12 oz, thawed and patted dry sale $6.99 / 12 oz
• Organic Baby Bok Choy 8 oz, sliced (greens and stems separated) $2.99/lb
• Simple Truth Organic® Snap Peas 4–5 oz $4.99 / 8 oz
• Organic Ginger Root 1 tbsp, finely minced $3.99/lb
• Simple Truth Organic® Garlic Bulbs 3 cloves, minced $1.99 / 3 ct
• Soy sauce (low-sodium preferred) 3 tbsp
• Honey (or brown sugar) 2 tsp
• Rice vinegar 1 tbsp
• Cornstarch 1 tsp (mixed with 2 tsp water)
• Neutral oil (canola/avocado) 1.5 tbsp, divided
• Red pepper flakes (optional) Pinch
• Thai Basil (optional) A few leaves, torn $2.49 / 0.5 oz
• Jasmine rice 1 cup uncooked (about 3 cups cooked)

Instructions

1. Cook rice per package (about 12–15 minutes). Keep warm.
2. In a bowl, whisk soy sauce, honey, rice vinegar, and cornstarch slurry. Set aside.
3. Heat a large skillet or wok over medium-high. Add 1 tbsp oil. Stir-fry shrimp 1–2 minutes per side until pink and just opaque. Transfer to a plate.
4. Add remaining 1/2 tbsp oil. Stir-fry ginger and garlic 30 seconds. Add bok choy stems and snap peas; cook 2 minutes. Add bok choy greens and cook 1 minute more.
5. Return shrimp to pan. Pour in sauce and toss 30–60 seconds until glossy and slightly thickened. Add chili flakes and Thai basil if using. Adjust seasoning.
6. Serve over hot jasmine rice.

Ingredients

• Simple Truth® Natural Ground Lamb 10 oz sale $9.49 / 1 lb
• Simple Truth Organic® Garlic Bulbs 1 clove, minced (plus 1 small clove for sauce, optional) $1.99 / 3 ct
• Organic Red Onions 1/4 small, grated or very finely minced (plus a few thin slices for salad) $1.59/lb
• Ground cumin, coriander, paprika, cinnamon 1 tsp cumin, 1 tsp coriander, 1/2 tsp paprika, pinch cinnamon
• Salt & black pepper To taste
• Olive oil 1 tbsp, divided
• Greek yogurt (plain) 1/2 cup
• Organic Long English Cucumber 1/2 cucumber, grated (for sauce) + 1/2 diced (for salad) $2.29 / ea
• Fresh Organic On the Vine Tomatoes 8 oz, diced $3.19/lb
• Apple cider vinegar or lemon juice 2 tbsp, divided
• Dried oregano (or parsley, if on hand) 1 tsp
• Simple Truth Organic® Red Potatoes 12 oz, cut into 1-inch chunks $4.99 / 3 lb bag
• Butter (or olive oil) 1 tbsp
• Garlic powder (for potatoes) 1/4 tsp

Instructions

1. Make yogurt-cucumber sauce: Mix yogurt, grated cucumber, a pinch of minced garlic, 1 tbsp vinegar, pinch of salt and pepper. Chill.
2. Potatoes: Place potato chunks in salted water; bring to a boil and cook 10–12 minutes until tender. Drain; toss with butter, 1/2 tbsp olive oil, garlic powder, oregano, salt and pepper. Keep warm.
3. Kofta: In a bowl combine lamb, minced garlic, grated onion, cumin, coriander, paprika, cinnamon, 1/2 tsp salt and pepper. Form 6–8 small oval patties.
4. Preheat grill or grill pan (or broiler) to medium-high. Lightly oil grates/pan. Cook kofta 3–4 minutes per side until browned and 160°F internal.
5. Salad: Toss diced cucumber, tomatoes, a few red onion slivers, 1 tbsp vinegar, drizzle of olive oil, salt and pepper.
6. Serve kofta with yogurt-cucumber sauce, tomato-cucumber salad, and warm herbed potatoes.