Careme Recipes

Ingredients

• Kroger® Bone-In Pork Loin Center Cut Chop 1 lb (2 chops) $6.29/lb
• Fresh Brussels Sprouts - Order by the Pound 3/4 lb, halved $3.99/lb
• Large Fuji Apple – Each 1 apple, sliced $2.49
• Jumbo Yellow Onions 1/2 lb (about 1/2 large onion), thin-sliced $1.49/lb
• Garlic 2 cloves, minced $1.50
• Michele Chiarlo Barbera D'Asti Le Orme Italian Red Wine 1 x 750 ml $18.99

Instructions

1. Heat oven to 425°F. Toss halved Brussels sprouts and sliced apple with oil, salt, and pepper on a sheet pan. Roast 18–22 minutes, stirring once, until browned and tender.
2. Pat pork chops dry; season generously with salt and pepper. Heat a skillet over medium-high with a little oil. Sear chops 3–4 minutes per side until well browned; reduce heat to medium and cook 2–5 minutes more until 140–145°F (carryover to safe temp). Transfer to a plate to rest.
3. In the same skillet, add sliced onion with a pinch of salt. Cook 6–8 minutes until softened and browned. Add minced garlic for 30 seconds.
4. Add 2–3 Tbsp balsamic vinegar (pantry) and 1/3–1/2 cup chicken broth (optional if you have it) or water; scrape up browned bits. Simmer 2–4 minutes to slightly thicken. Taste and balance with a tiny pinch of sugar/honey (pantry) if needed.
5. Serve chops topped with onion-balsamic pan sauce, with the roasted Brussels sprouts and apples alongside.

Ingredients

• Certified Angus Beef Boneless Flank Steak 1 lb $16.99/lb
• Loose Red Beets 3/4 lb, peeled and cut into wedges $2.89/lb
• Yukon Gold Potatoes 3/4 lb, cut into chunks $1.49/lb
• Jumbo Yellow Onions 1/2 lb (about 1/2 large onion), sliced $1.49/lb
• Garlic 2 cloves, minced $1.50

Instructions

1. Heat oven to 425°F. Toss beet wedges and potato chunks with oil, salt, and pepper on a sheet pan. Roast 35–45 minutes, tossing once, until tender and browned.
2. Season flank steak with salt and pepper. Heat a skillet over high heat with a little oil. Sear steak 3–5 minutes per side (depending on thickness) to medium-rare/medium. Rest 8–10 minutes, then slice thin against the grain.
3. Lower skillet heat to medium. Add sliced onion with a pinch of salt; cook 5–7 minutes until softened. Add garlic for 30 seconds.
4. Stir in 1–2 tsp Dijon mustard (pantry) and 1/3 cup beef broth (or water) plus a splash of red wine vinegar (pantry) if you have it. Simmer 2–3 minutes; season to taste.
5. Plate roasted beets/potatoes, fan sliced steak on top, and spoon onion-mustard pan sauce over.

Ingredients

• Kroger® Mild Italian Style Pork Meatballs 16 oz $5.99
• Kroger® Whole White Mushrooms 8 oz, sliced $2.79
• Fresh Roma Tomato 1 lb, chopped (or use grape/cherry tomatoes if preferred) $2.79/lb
• Jumbo Yellow Onions 1/2 lb (about 1/2 large onion), sliced $1.49/lb
• Garlic 3 cloves, minced $1.50

Instructions

1. Heat oven to 425°F. On a sheet pan, toss meatballs, sliced mushrooms, chopped tomatoes, and sliced onion with oil, salt, pepper, and minced garlic. Spread out so everything browns.
2. Roast 20–25 minutes, shaking the pan once, until meatballs are cooked through and vegetables are browned and juicy.
3. Transfer pan contents to a skillet (or keep on pan) and add 1/3–1/2 cup chicken broth (or water) to loosen the juices. Simmer 3–5 minutes to form a saucy glaze; add a splash of balsamic or red wine vinegar (pantry) if you want more zip.
4. Serve as-is in bowls (like a stew), or over any pasta/grains you have at home. Finish with chopped parsley if you have it.