Careme Recipes

Ingredients

• Kroger® Bone-In Pork Loin Center Cut Chop 2 chops (about 12–16 oz total) $6.29/lb
• Organic Butternut Squash 1 small (about 1–1.25 lb), peeled and 3/4-inch diced $1.99/lb
• Organic Collard Greens 8 oz, stems removed, thinly sliced $2.99 (16 oz)
• Organic Jumbo Yellow Onion 1/2 medium, thinly sliced $2.19/lb
• Organic Garlic (or Simple Truth Organic® Garlic Bulbs) 2 cloves, minced $6.99/lb (or $2.79/3 ct)
• Apple cider (or apple juice) 3/4 cup
• Dijon mustard 1 1/2 tsp
• Chicken stock or water 1/4 cup
• Butter 1 tbsp
• Olive oil 2 tbsp, divided
• Apple cider vinegar (or lemon juice) 1 tsp
• Salt and black pepper to taste
• Optional: fresh thyme or rosemary 1/2 tsp, chopped (or a pinch dried)

Instructions

1. Prep: Heat oven to 425°F. Pat pork chops dry; season both sides with salt and pepper. Peel/dice squash; slice onion; mince garlic; slice collards.
2. Roast the squash: Toss squash with 1 tbsp olive oil, salt, pepper (and thyme/rosemary if using). Spread on a sheet pan and roast until browned and tender, 20–25 minutes, tossing once halfway.
3. Sear the chops: Heat a skillet over medium-high with 1 tsp oil. Sear chops until deeply browned, 3–4 minutes per side (work in one batch). Transfer to a plate; tent loosely with foil.
4. Make the cider-mustard pan sauce: Reduce heat to medium. Add sliced onion to the same skillet with a splash of oil if needed; cook until softened and lightly golden, 4–6 minutes. Add garlic; cook 30 seconds. Pour in cider and scrape up browned bits. Simmer until reduced by about half, 3–5 minutes. Stir in Dijon and stock/water; simmer 1–2 minutes. Whisk in butter to finish; add vinegar/lemon to brighten. Taste and adjust salt/pepper.
5. Finish the pork: Return chops (and any juices) to the skillet; simmer gently until pork reaches 145°F, 2–5 minutes depending on thickness. Rest 2 minutes off heat.
6. Quick collards: In a second pan (or after pork is done), sauté collards with 2 tsp olive oil and a pinch of salt until glossy and tender-crisp, 4–6 minutes. Add a tablespoon of water if they look dry; cover 1 minute to steam.
7. Serve: Plate roasted squash and collards, top with pork chops, and spoon cider-mustard sauce over everything.

Ingredients

• Simple Truth® Natural Ground Lamb 1 lb $9.99/lb (sale)
• Simple Truth Organic® Russet Potatoes 1 lb (about 2 medium), cut into fries $4.49/3 lb
• Organic Green Cabbage (or Organic Red Cabbage) 8 oz, very thinly sliced $2.49/lb
• Organic Long English Cucumber (or Organic Cucumber) 1/2 large (or 1 small), thinly sliced $3.99 (or $1.49)
• Organic Garlic (or Simple Truth Organic® Garlic Bulbs) 2 cloves, finely grated/minced $6.99/lb (or $2.79/3 ct)
• Organic Ginger Root 1 tsp, grated (optional but great) $5.99/lb
• Greek yogurt 1/2 cup (for sauce)
• Lemon 1 (zest + 2 tbsp juice)
• Ground cumin 1 1/2 tsp
• Smoked paprika (or sweet paprika) 1 tsp
• Ground coriander (optional) 1 tsp
• Red pepper flakes or cayenne pinch
• Olive oil 2 tbsp, divided
• Salt and black pepper to taste
• Optional: chopped parsley or cilantro 2 tbsp

Instructions

1. Prep: Heat oven to 450°F. Line a sheet pan. Cut potatoes into fries; soak in cold water 5 minutes if you have time, then drain and dry very well.
2. Bake the fries: Toss fries with 1–1 1/2 tbsp olive oil, salt, pepper, and 1/2 tsp paprika. Spread in a single layer. Bake 20–25 minutes, flipping once, until crisp and browned.
3. Mix the slaw: In a bowl, toss cabbage and cucumber with 1 tbsp lemon juice, a pinch of salt, pepper, and 1 tsp olive oil. Let it sit while you cook (it’ll soften just right).
4. Make the lamb kofta patties: In a bowl combine ground lamb, garlic, (optional ginger), cumin, remaining paprika, coriander (if using), pinch of cayenne, 1 tsp salt, and lots of black pepper. Mix just until combined. Form into 6 small oval patties (they cook faster and stay juicy).
5. Cook the patties (stove): Heat a skillet over medium-high. Add a thin film of oil if needed. Sear patties 3–4 minutes per side until browned and cooked through (160°F for ground lamb). Rest 2 minutes.
6. Quick yogurt sauce: Stir yogurt with lemon zest, remaining 1 tbsp lemon juice, a pinch of salt, and optional herbs. Add 1–2 tsp water to loosen if desired.
7. Serve: Pile fries and slaw on plates, add kofta patties, and spoon yogurt sauce over top.

Ingredients

• MarcAngelo Montreal Spice Bacon Beef Skewers 1 package (about 10 oz) + 2 metal/soaked wooden skewers if needed $9.99 (0.62 lb)
• Organic Broccoli Bunch (or Baby Organic Broccoli) 1 bunch (about 12–16 oz), cut into florets $3.49/lb (or $4.99/lb)
• Simple Truth Organic® Sliced Baby Bella Mushrooms (or Whole White Mushrooms) 8 oz $4.79 (8 oz)
• Organic Garlic (or Simple Truth Organic® Garlic Bulbs) 2–3 cloves, minced $6.99/lb (or $2.79/3 ct)
• Maple syrup 1 1/2 tbsp
• Dijon mustard 1 tbsp
• Soy sauce 2 tsp
• Olive oil 2 tbsp, divided
• Butter 1 tbsp (optional for mushrooms)
• Black pepper to taste
• Optional: lemon 1/2, for finishing broccoli

Instructions

1. Prep: Preheat grill to medium-high (about 400–450°F). If using wooden skewers, soak 20 minutes. Cut broccoli into florets; slice mushrooms if not pre-sliced; mince garlic.
2. Make the glaze: Stir maple syrup, Dijon, soy sauce, 1 tsp olive oil, and black pepper in a small bowl.
3. Grill the skewers: Place beef skewers on the grill. Cook 2–3 minutes per side, turning until browned and cooked to your liking (8–12 minutes total depending on thickness). During the last 2 minutes, brush with glaze and let it tack up. Rest 3 minutes.
4. Char the broccoli (grill): Toss broccoli with 1 tbsp olive oil, salt, and pepper. Grill in a grill basket or on foil (or carefully directly on grates) until charred-tender, 6–10 minutes, turning occasionally. Finish with a squeeze of lemon if you like.
5. Sauté the garlic mushrooms (stove): While beef rests, heat a skillet over medium-high with 2 tsp olive oil (and butter if using). Add mushrooms; cook undisturbed 2 minutes to brown, then stir and cook 3–4 minutes more. Add garlic; cook 30 seconds. Season with salt/pepper.
6. Serve: Plate grilled skewers with charred broccoli and garlicky mushrooms. Drizzle any extra glaze over the beef (go lightly—it’s potent).