Careme Recipes

Ingredients

• Kroger® Fresh Natural Pork Loin Boneless 12–14 oz $2.99/lb (sale)
• Brussels sprouts 12 oz $3.99/lb
• Organic russet potatoes 10–12 oz $2.29/lb
• Fresh Large D’Anjou pear (or Bosc pear) 1 pear, cored and thin-sliced $1.99 each (sale)
• Peruvian Gold sweet onion 1/2 medium, thin-sliced $5.49/3 lb bag
• Simple Truth Organic® Garlic bulbs 2 cloves, minced $2.79/3 ct
• Dijon mustard 1 1/2 Tbsp
• Apple cider vinegar (or white wine vinegar) 2 tsp
• Chicken broth (or water) 1/2 cup
• Olive oil 2–3 Tbsp
• Salt & black pepper to taste
• Optional: butter 1 tsp (to finish sauce)

Instructions

1. Prep: Heat oven to 425°F. Trim Brussels sprouts and halve (quarter any large ones). Cut potatoes into 1-inch chunks. Pat pork dry; season all over with salt and pepper.
2. Roast the sides: Toss Brussels sprouts with 1 Tbsp olive oil, salt, pepper. Toss potatoes separately with 1 Tbsp olive oil, salt, pepper. Spread on a sheet pan (or two pans) in a single layer. Roast until potatoes are tender and sprouts are browned, 25–35 minutes, tossing once halfway.
3. Start the sauce base: While sides roast, thin-slice onion and pear; mince garlic.
4. Sear the pork (stove): Heat a large skillet over medium-high with 1 Tbsp olive oil. Sear pork until well browned, 3–4 minutes per side (and brown edges if thick). Transfer pork to a plate to rest.
5. Build the pan sauce: Reduce heat to medium. Add onion with a pinch of salt; cook 2–3 minutes. Add garlic; stir 30 seconds. Add pear slices; cook 2 minutes.
6. Deglaze + finish: Stir in Dijon and vinegar, then add broth, scraping up browned bits. Simmer until slightly syrupy, 3–5 minutes. Taste and season (pepper, a pinch of salt). Optional: whisk in 1 tsp butter for gloss.
7. Slice + serve: Slice pork. Spoon pear-mustard sauce over the pork. Plate with roasted Brussels sprouts and potatoes.

Ingredients

• Fresh Rockfish Fillet (Wild Caught Fresh) 12–14 oz total $5.99/lb (sale)
• Organic russet potatoes 12 oz $2.29/lb
• Broccoli crown 1 large crown (about 10–12 oz florets) $2.99/lb
• Simple Truth Organic® Whole White Mushrooms (or sliced) 8 oz, sliced $3.99/8 oz or $5/16 oz
• Organic Jumbo yellow onion 1/2 small, thin-sliced $2.19/lb
• Simple Truth Organic® Garlic bulbs 2 cloves, minced $2.79/3 ct
• Lime 1 (zest + juice)
• Chili flakes (or chili powder) 1/2 tsp (to taste)
• Smoked paprika (optional) 1/2 tsp
• Olive oil 2–3 Tbsp
• Butter (optional) 1 Tbsp
• Salt & black pepper to taste

Instructions

1. Prep: Cut potatoes into 1-inch chunks. Cut broccoli into bite-size florets; thin-slice stems. Slice mushrooms and onion; mince garlic. Zest and juice the lime.
2. Boil potatoes (stove): Add potatoes to a small pot, cover with salted water. Simmer until tender, 10–12 minutes. Drain and keep warm.
3. Char the broccoli: Heat a large skillet (or grill pan) over high. Add 1 Tbsp olive oil and broccoli with a pinch of salt. Cook, tossing occasionally, until deeply browned in spots and crisp-tender, 4–6 minutes. Transfer to a bowl.
4. Sauté mushrooms + onion: In the same skillet over medium-high, add 1 Tbsp olive oil (and optional butter). Add onion; cook 2 minutes. Add mushrooms and a pinch of salt; cook until browned and their liquid evaporates, 5–7 minutes. Stir in garlic, chili flakes, and optional smoked paprika for 30 seconds. Squeeze in half the lime juice; taste and adjust salt/pepper. Fold in charred broccoli and keep warm off heat.
5. Sear the rockfish: Pat fish dry; season with salt, pepper, and lime zest. Wipe skillet, then heat 1 Tbsp olive oil over medium-high. Sear fish until browned and just cooked through, about 2–3 minutes per side (depending on thickness). Finish with remaining lime juice.
6. Serve: Pile potatoes on plates, spoon warm broccoli-mushroom mixture over (it’s your “warm salsa”), and top with the seared rockfish.

Ingredients

• Simple Truth® Natural Ground Lamb 12 oz $9.99/lb (sale)
• Organic Romaine Lettuce 1 package (use the largest leaves for wraps) $3.50 (sale)
• Organic long English cucumber (or organic cucumber) 1/2 large cucumber, grated or finely diced $3.99 (or $1.49)
• Simple Truth Organic® Baby Dill 2 Tbsp chopped $2.79/0.5 oz
• Organic sweet potato (or white sweet potato) 1 medium (about 12–14 oz), cut into wedges $2.49/lb (or $2.79/lb)
• Simple Truth Organic® Garlic bulbs 2 cloves, minced (1 for burgers, 1 for sauce) $2.79/3 ct
• Organic jumbo red onion 1/4 onion, very thin-sliced $2.49/lb
• Plain yogurt (Greek preferred) 1/2 cup
• Lemon 1/2 (juice)
• Ground cumin 1 tsp
• Ground coriander (optional) 1/2 tsp
• Olive oil 1–2 Tbsp
• Salt & black pepper to taste
• Optional: smoked paprika or chili flakes pinch

Instructions

1. Prep + roast: Heat oven to 425°F. Toss sweet potato wedges with 1 Tbsp olive oil, salt, pepper, and optional paprika/chili. Roast on a sheet pan until browned and tender, 25–30 minutes, flipping once.
2. Make the cucumber-dill sauce: In a bowl, mix yogurt, cucumber, dill, 1 minced garlic clove, lemon juice, and a pinch of salt and pepper. Set aside (it gets better as it sits).
3. Mix lamb patties: In a bowl, combine ground lamb, cumin, optional coriander, 1 minced garlic clove, 3/4 tsp salt, and black pepper. Form into 2 large patties (or 3 smaller). Press a slight dimple in the center of each.
4. Cook burgers (grill or stove): Grill over medium-high (or sear in a lightly oiled skillet over medium-high) until nicely browned and cooked to your liking, about 3–4 minutes per side for medium (adjust for thickness). Rest 3 minutes.
5. Build wraps: Separate romaine leaves (use 2–3 leaves per person). Add thin-sliced red onion, place burger on top, spoon over cucumber-dill sauce.
6. Serve: Plate with sweet potato wedges and extra sauce for dipping.