Careme Recipes

Ingredients

• Simple Truth™ Natural Bison Sirloin Steak (6 oz) 2 steaks (about 12 oz total) $7.49 (sale)
• Kroger® Brussels Sprouts BIG DEAL! (24 oz) 12 oz (about half the bag) $6.00
• Simple Truth Organic® Sliced Shiitake Mushrooms (5 oz) 1 package $5.99
• Simple Truth Organic® Garlic Bulbs (3 ct) 2 cloves $2.79
• Fresh Onions – Peruvian Gold Sweet Onion (3 lb bag) 1/2 medium onion, thin-sliced $5.49
• Olive oil 2–3 tbsp
• Butter 2 tbsp
• Dijon mustard (optional but great) 1 tsp
• Worcestershire or soy sauce 1 tsp
• Black pepper 1 tsp
• Salt to taste
• Fresh thyme or dried thyme 1 tsp
• Water or broth 2–3 tbsp

Instructions

1. Prep: Heat oven to 450°F. Trim Brussels sprouts, halve them. Slice 1/2 onion. Pat bison steaks very dry and season both sides with salt and lots of black pepper.
2. Roast the sprouts: Toss sprouts with 1–2 tbsp olive oil, a pinch of salt, and 1 smashed garlic clove. Spread cut-side down on a sheet pan and roast 18–22 minutes, flipping once, until browned and tender.
3. Start the mushroom-onion base: While sprouts roast, heat a skillet on medium-high with 1 tbsp olive oil. Add onions and a pinch of salt; cook 3–4 minutes until starting to soften.
4. Sauté mushrooms: Add shiitakes and thyme. Cook 4–6 minutes, stirring occasionally, until mushrooms brown and release their liquid. Add 1 minced garlic clove and cook 30 seconds. Scoop mushroom mixture to a bowl.
5. Sear the bison: Return skillet to high heat. Add a small slick of oil. Sear steaks 2–3 minutes per side for medium-rare (bison is lean—don’t overcook). Move steaks to a plate to rest.
6. Make the pan sauce: Lower heat to medium. Add 2–3 tbsp water/broth to deglaze, scraping browned bits. Stir in butter, Worcestershire (or soy), and Dijon if using. Return mushrooms/onions to the skillet and warm through 1 minute. Taste and adjust salt/pepper.
7. Serve: Plate steaks, spoon mushroom pan sauce over top, and serve with the roasted Brussels sprouts.

Ingredients

• Simple Truth® Natural Lamb Shoulder (1 lb) 1 lb, cut into 1-inch cubes $11.99 (sale)
• Simple Truth Organic® Roma Tomatoes (16 oz) 1 can crushed tomatoes (or 2 cups chopped tomatoes if you prefer) $3.99
• Fresh Onions – Peruvian Gold Sweet Onion (3 lb bag) 1/2 medium onion, diced $5.49
• Simple Truth Organic® Garlic Bulbs (3 ct) 2 cloves, minced $2.79
• Organic Ginger Root 1 tsp grated (optional but excellent) $5.99/lb
• Organic Cucumber (1 ct) 1 cucumber, diced $1.49
• Simple Truth Organic® Baby Dill (0.5 oz) 2 tbsp chopped $2.79
• Couscous 3/4 cup dry
• Olive oil 2 tbsp
• Ground cumin 1 tsp
• Ground coriander 1 tsp
• Smoked paprika 1 tsp
• Cinnamon 1/8 tsp
• Salt to taste
• Black pepper to taste
• Lemon (optional) 1/2, for salad and finishing
• Plain yogurt (optional) 2 tbsp for cucumber salad (or use olive oil + lemon)

Instructions

1. Prep: Pat lamb dry and season with 1 tsp salt, pepper, cumin, coriander, paprika, and a pinch of cinnamon.
2. Brown the lamb (stove): Heat a pot or deep skillet on medium-high with 1 tbsp olive oil. Brown lamb in a single layer (do in 2 batches if needed) 3–4 minutes per batch. Transfer to a plate.
3. Build the sauce: Lower heat to medium. Add remaining 1 tbsp olive oil, onion, and a pinch of salt. Cook 3–4 minutes. Stir in garlic (and ginger if using) for 30 seconds.
4. Simmer: Add tomatoes plus 1/2 cup water. Return lamb and any juices. Bring to a simmer, cover, and cook 25–35 minutes, stirring occasionally, until lamb is tender and sauce is thick. Taste and adjust salt/pepper.
5. Couscous: While lamb simmers, bring 1 cup water to a boil with a pinch of salt. Stir in couscous, cover, remove from heat 5 minutes, then fluff with a fork.
6. Cucumber-dill salad: Toss diced cucumber with dill, a squeeze of lemon, pinch of salt, and 2 tbsp yogurt (or a drizzle of olive oil if skipping yogurt).
7. Serve: Spoon lamb and sauce over couscous. Add cucumber-dill salad on the side (or on top for contrast).

Ingredients

• Kroger® Fresh Natural Pork Tenderloin (1 lb) 1 lb $3.99 (sale)
• Simple Truth Organic® Fuji Apples – 2 Pound Bag 1 large apple (about 8 oz), grated or finely diced $4.99
• Fresh Onions – Peruvian Gold Sweet Onion (3 lb bag) 1/4 onion, finely diced $5.49
• Kroger® Fresh Trimmed Green Beans Bag (12 oz) 12 oz $4.49
• Simple Truth Organic® Garlic Bulbs (3 ct) 2 cloves, minced (divided) $2.79
• Olive oil 2 tbsp
• Butter (optional) 1 tbsp
• Apple cider vinegar (or white wine vinegar) 1 tbsp
• Dijon mustard 1 tsp
• Honey or brown sugar 1–2 tsp (optional, to taste)
• Salt to taste
• Black pepper to taste
• Dried rosemary or thyme 1 tsp

Instructions

1. Prep: Trim silver skin from tenderloin if needed. Pat dry and season all over with salt, pepper, and rosemary/thyme. Set grill for medium-high heat (about 400–450°F).
2. Start the apple glaze (stove): In a small saucepan, heat 1 tbsp olive oil. Add onion and a pinch of salt; cook 2–3 minutes. Add 1 minced garlic clove for 30 seconds.
3. Simmer the glaze: Add grated/diced apple, 2–3 tbsp water, vinegar, Dijon, and honey (if using). Simmer 6–10 minutes, stirring, until jammy. Whisk in butter if using. Taste and adjust salt/acid/sweetness.
4. Grill the pork: Grill tenderloin 14–18 minutes total, turning every 3–4 minutes, until it reaches 145°F in the thickest part. During the last 2 minutes, brush with some apple glaze to lacquer. Rest 5 minutes before slicing.
5. Cook green beans (stove): While pork rests, sauté green beans in a skillet on medium-high with 1 tbsp olive oil and a pinch of salt. Cook 5–7 minutes until crisp-tender and blistered. Add remaining minced garlic for the last 30 seconds; toss and remove from heat.
6. Serve: Slice pork into medallions. Spoon extra apple glaze over the top and serve with garlicky green beans.