Careme Recipes

Ingredients

• Kroger® Fresh Natural Pork Tenderloin 1 lb $3.99/lb sale
• Green Cabbage 1 lb $0.99/lb
• Russet Potato 1 lb $0.99/lb
• Jumbo Sweet Onion 1 lb $1.59/lb
• Large Gala Apple 1 apple $1.49/lb
• Parsley 1/2 bunch $1.29
• Kroger® Whole Garlic Bulbs 2 cloves $2.49/5 ct

Instructions

1. Prep 1 pound Kroger® Fresh Natural Pork Tenderloin ($3.99/lb sale) by trimming any silver skin and cutting it into 6 to 8 medallions. Pat dry and season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
2. Heat the oven to 425°F. Cut 1 pound Russet Potato ($0.99/lb) into 3/4-inch chunks, cut 1 pound Green Cabbage ($0.99/lb) into 4 wedges, and slice 1/2 pound of 1 pound Jumbo Sweet Onion ($1.59/lb) into thick wedges. Toss the potatoes and onion with 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper on one side of a sheet pan. Rub the cabbage wedges with 1 tablespoon oil and a pinch of salt and place on the other side.
3. Roast the 1 pound Russet Potato, 1/2 pound Jumbo Sweet Onion, and 1 pound Green Cabbage at 425°F for 15 minutes. Flip the potatoes and carefully turn the cabbage wedges, then roast 10 to 15 minutes more until the potatoes are browned and the cabbage edges are deeply caramelized.
4. While the vegetables roast, core and finely dice 1 Large Gala Apple ($1.49/lb). Mince 2 cloves from Kroger® Whole Garlic Bulbs ($2.49/5 ct). Chop 1/2 bunch Parsley ($1.29).
5. Heat 1 tablespoon oil in a large skillet over medium-high heat. Sear the 1 pound pork tenderloin medallions for 2 to 3 minutes per side until well browned. Transfer to a plate.
6. Reduce the skillet to medium. Add the diced 1 Large Gala Apple, the remaining 1/2 pound sliced Jumbo Sweet Onion, and the 2 minced garlic cloves with a small pinch of salt. Cook 4 to 5 minutes until softened and lightly golden.
7. Add 1/2 cup water and scrape up the browned bits. Return the 1 pound pork tenderloin medallions and any juices to the skillet. Simmer 3 to 5 minutes, spooning the apple-onion mixture over the pork, until the pork is just cooked through.
8. Finish the skillet with half of the 1/2 bunch chopped Parsley. Serve the glazed pork medallions with the roasted cabbage wedges and crispy potatoes, scattering the remaining parsley over everything.

Ingredients

• Simple Truth® Natural Boneless Skinless Fresh Chicken Breast Cutlets 1 lb $6.99/lb
• Bok Choy 1 lb $2.49/lb
• Carrots 1/2 lb $1.69/lb
• Kroger® White Whole Mushrooms 8 oz $4.29/16 oz
• Sweet Potato 1 lb $1.29/lb
• Organic Ginger Root 2-inch piece $2.99/lb
• Kroger® Whole Garlic Bulbs 2 cloves $2.49/5 ct
• Green Onions 1 bunch $1.29

Instructions

1. Prep 1 pound Simple Truth® Natural Boneless Skinless Fresh Chicken Breast Cutlets ($6.99/lb) by slicing into 1-inch strips. Season with 3/4 teaspoon salt and 1/4 teaspoon black pepper.
2. Slice 1 pound Sweet Potato ($1.29/lb) into 1/2-inch rounds. Halve or quarter 8 ounces Kroger® White Whole Mushrooms ($4.29/16 oz). Slice 1 pound Bok Choy ($2.49/lb), keeping stems and leaves separate. Peel and slice 1/2 pound Carrots ($1.69/lb) on a diagonal. Mince 2 cloves from Kroger® Whole Garlic Bulbs ($2.49/5 ct). Peel and finely grate a 2-inch piece Organic Ginger Root ($2.99/lb). Slice 1 bunch Green Onions ($1.29).
3. Heat a large skillet or grill pan over medium-high heat with 1 tablespoon oil. Cook the 1 pound Sweet Potato rounds in a single layer, in batches if needed, for 3 to 4 minutes per side until browned and tender. Season lightly with salt and keep warm.
4. Add another 1 tablespoon oil to the skillet. Stir-fry the 1 pound chicken breast cutlet strips for 4 to 5 minutes until lightly browned and nearly cooked through. Transfer to a plate.
5. Add the sliced 1/2 pound Carrots and 8 ounces mushrooms to the skillet with a small splash of water if needed. Cook 3 minutes. Add the bok choy stems from the 1 pound Bok Choy and cook 2 minutes more.
6. Stir in the minced 2 garlic cloves, the grated 2-inch piece Organic Ginger Root, and the bok choy leaves from the 1 pound Bok Choy. Cook 30 seconds until fragrant.
7. Return the 1 pound chicken strips to the skillet. Add 1/3 cup water and half the sliced 1 bunch Green Onions. Toss everything for 1 to 2 minutes until the chicken is cooked through and the bok choy leaves are wilted but bright.
8. Serve the ginger chicken and vegetables over or alongside the browned 1 pound Sweet Potato rounds. Top with the remaining sliced green onions.

Ingredients

• Simple Truth Organic® Grass Fed Beef Chuck Roast 1.5 lb $12.59/24 oz sale
• Carrots 1 lb $1.69/lb
• Shallots 1/2 lb $3.99/lb
• Yukon Gold Potatoes 1 lb $1.49/lb
• Parsley 1/2 bunch $1.29
• Kroger® Whole Garlic Bulbs 3 cloves $2.49/5 ct

Instructions

1. Heat the oven to 425°F. Cut 1 pound Yukon Gold Potatoes ($1.49/lb) into large chunks. Peel 1 pound Carrots ($1.69/lb) and cut into 2-inch pieces. Peel 1/2 pound Shallots ($3.99/lb) and halve large ones. Chop 1/2 bunch Parsley ($1.29). Mince 3 cloves from Kroger® Whole Garlic Bulbs ($2.49/5 ct).
2. Place the 1 pound Yukon Gold Potatoes in a saucepan, cover with salted water, and bring to a boil on the stove. Simmer 12 to 15 minutes until very tender.
3. Meanwhile, slice 1.5 pounds Simple Truth Organic® Grass Fed Beef Chuck Roast ($12.59/24 oz sale) across the grain into thin steak-like strips. Season with 1 teaspoon salt and 1/2 teaspoon black pepper.
4. On a sheet pan, toss the 1 pound Carrots and 1/2 pound Shallots with 1 1/2 tablespoons oil, half the minced 3 garlic cloves, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Roast at 425°F for 20 minutes, stirring once, until browned and tender.
5. After the vegetables have roasted 20 minutes, push them to the edges of the sheet pan. Add the seasoned 1.5 pounds sliced beef chuck roast to the center, drizzle with 1/2 tablespoon oil, and roast 8 to 10 minutes more until browned at the edges and just cooked through.
6. Drain the 1 pound Yukon Gold Potatoes well and return them to the hot pot. Add the remaining minced garlic, 1 tablespoon oil, 2 to 3 tablespoons water, 1/2 teaspoon salt, and half of the chopped 1/2 bunch Parsley. Smash until rustic and creamy.
7. Serve the roasted sliced beef with the roasted carrots and shallots beside the parsley-garlic smashed Yukon Gold potatoes. Scatter the remaining parsley over the beef and vegetables before serving.