Careme Recipes

Ingredients

• Bone-In Value Pack Pork Chops (1 lb) 1 lb (2 chops), patted dry $4.49 (sale)
• Green Cabbage 8 oz (about 3 packed cups), thinly shredded $0.99/lb (sale)
• English Cucumber 1, thinly sliced $1.25 (sale)
• Garlic 3 cloves, finely grated/minced $0.60 (sale)
• Seedless Mandarin Clementine Oranges (3 lb bag) 2 clementines, zested and juiced $3.99 (sale)
• Olive oil 2 1/2 tbsp, divided —
• Rice vinegar or apple cider vinegar 1 1/2 tbsp —
• Soy sauce or coconut aminos (keto-friendly) 1 tbsp —
• Keto sweetener (erythritol/monk fruit) 1–2 tsp (optional, to taste) —
• Crushed red pepper flakes 1/4 tsp (optional) —
• Black pepper 1/2 tsp —
• Salt 1/2 tsp, plus more to taste —
• Toasted sesame oil (optional) 1 tsp —

Instructions

1. Prep the slaw: thinly shred 8 oz green cabbage and thinly slice 1 English cucumber. Put cabbage and cucumber in a bowl.
2. Make the slaw dressing: whisk 1 1/2 tbsp vinegar, 1 1/2 tbsp olive oil, 1 clove minced garlic, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp toasted sesame oil (optional). Toss with cabbage and cucumber; set aside to lightly pickle while you cook pork.
3. Make the citrus-garlic glaze: zest and juice 2 clementines into a small bowl. Whisk in 2 cloves minced garlic, 1 tbsp soy sauce (or coconut aminos), 1–2 tsp keto sweetener (optional), and 1/4 tsp red pepper flakes (optional).
4. Season pork: pat dry 1 lb pork chops and season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
5. Sear on the stove: heat 1 tbsp olive oil in a large skillet over medium-high heat. Add pork chops and sear 3–4 minutes per side until nicely browned (reduce heat if garlic/sugars would burn).
6. Glaze and finish: reduce heat to medium-low, pour in the clementine-garlic glaze, and spoon over chops for 2–4 minutes until glossy and the pork reaches 145°F in the thickest part. Rest chops 5 minutes.
7. Serve: mound the cabbage-cucumber slaw on two plates and top each with a pork chop. Spoon any extra pan glaze over the top.

Ingredients

• Wild Caught Previously Frozen Snapper Fillets 12 oz (2 fillets) $14.99
• Green Asparagus (1 lb) 1 lb, woody ends snapped off $1.49 (sale)
• English Cucumber 1/2 cucumber, small dice $1.25 (sale)
• Fresh Roma Tomato 1 medium (about 6 oz), small dice $0.99/lb (sale)
• Garlic 2 cloves, minced $0.60 (sale)
• Fresh Organic Lemon - Each 1, zested and juiced $1.25
• Olive oil 2 1/2 tbsp, divided —
• Salt 3/4 tsp, divided —
• Black pepper 1/2 tsp, divided —
• Red pepper flakes (optional) 1/4 tsp —
• Fresh parsley (optional) 2 tbsp, chopped —

Instructions

1. Heat the oven: set oven to 425°F. Line a sheet pan with foil or parchment for easy cleanup.
2. Prep asparagus: toss 1 lb asparagus with 1 1/2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on one side of the sheet pan.
3. Season fish: pat dry 12 oz snapper fillets. Rub with 1 tbsp olive oil, 1/4 tsp salt, 1/4 tsp black pepper, 1/4 tsp red pepper flakes (optional), plus the zest of 1 lemon.
4. Roast: place snapper on the empty side of the sheet pan. Roast 10–14 minutes (depending on thickness) until fish flakes easily and asparagus is blistered-tender.
5. Make the cucumber-tomato relish: in a bowl, combine 1/2 diced cucumber, 1 diced Roma tomato, 2 minced garlic cloves, the juice of 1 lemon, 1/4 tsp salt, 1/4 tsp black pepper, and 2 tbsp chopped parsley (optional). Taste and adjust salt/lemon.
6. Serve: plate the roasted asparagus, top with snapper, and spoon the cucumber-tomato relish over the fish (and a little over the asparagus).

Ingredients

• Spaghetti Squash 1 medium (about 2–2.5 lb) $1.49/lb (sale)
• Harris Teeter Italian Sweet Pork Sausage (1 lb) 12 oz (about 3 links), casings removed $5.99 (sale)
• Kroger® Whole White Mushrooms (8 oz) 8 oz, sliced $1.24 (sale)
• Kroger® Yellow Onion 3 lb Bag 1/2 medium onion (about 4 oz), thinly sliced $1.99 (sale)
• Garlic 3 cloves, minced $0.60 (sale)
• Simple Truth Organic® Low Sodium Free Range Chicken Broth (32 oz) 1 cup $1.67 (sale)
• Olive oil 2 tbsp, divided —
• Italian seasoning (or dried oregano) 1 tsp —
• Salt 1/2 tsp, plus more to taste —
• Black pepper 1/2 tsp —
• Crushed red pepper flakes (optional) 1/4 tsp —
• Parmesan (optional, for serving) 2 tbsp, finely grated —

Instructions

1. Heat the oven: set oven to 425°F.
2. Prep spaghetti squash: carefully halve 1 medium spaghetti squash lengthwise and scoop out seeds. Rub cut sides with 1 tbsp olive oil and season with 1/4 tsp salt and 1/4 tsp black pepper. Place cut-side down on a sheet pan.
3. Roast squash: roast 30–35 minutes until the skin gives when pressed and the strands pull easily with a fork.
4. Start the ragu on the stove: while squash roasts, heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 12 oz Italian sweet sausage (casings removed) and break into small crumbles. Cook 6–8 minutes until browned.
5. Add aromatics and mushrooms: add 1/2 sliced onion, 8 oz sliced mushrooms, 3 minced garlic cloves, 1 tsp Italian seasoning, 1/4 tsp crushed red pepper flakes (optional), 1/4 tsp salt, and 1/4 tsp black pepper. Cook 6–8 minutes, stirring, until mushrooms release liquid and begin to brown.
6. Simmer: pour in 1 cup chicken broth and scrape up browned bits. Simmer 5–8 minutes until slightly reduced and saucy. Taste and adjust salt and pepper as needed.
7. Finish squash: flip squash halves cut-side up. Use a fork to scrape into strands; season the strands with a pinch of salt and pepper if needed.
8. Serve: divide spaghetti squash strands between two bowls/plates and spoon sausage-mushroom ragu over each. Top with 1 tbsp Parmesan per serving (optional).