Careme Recipes

Ingredients

• Live Manila Clams (sustainably sourced) 2 lb, scrubbed $6.99/lb
• Organic Yellow Potatoes 1 lb, cut into 1-inch wedges $1.99/lb
• Organic Leeks (bunch) 1 small leek, white/light green only, thinly sliced $3.99/lb
• Simple Truth Organic Garlic Bulbs 3 cloves, minced $1.99 (3 ct)
• Organic Lacinato Kale 2 cups, finely chopped (stems removed) $2.79/ea
• Simple Truth Organic Baby Dill 2 tablespoons, chopped $2.49 (0.5 oz)
• Dry white wine 1/2 cup
• Low-sodium chicken stock (or water) 1/2 cup
• Unsalted butter 3 tablespoons, divided
• Extra-virgin olive oil 2 tablespoons
• Lemon 1, cut into wedges
• Crushed red pepper flakes (optional) Pinch
• Kosher salt & black pepper To taste

Instructions

1. Preheat oven to 450°F. Place a rimmed sheet pan inside to heat.
2. Rinse clams under cold water, scrubbing shells. Discard any with cracked shells or that remain open when tapped. Keep chilled.
3. Toss potato wedges with 1 tablespoon olive oil, salt, and pepper. Carefully add to the hot sheet pan and roast, flipping once, until golden and crisp, 20–25 minutes.
4. While potatoes roast, heat a large deep skillet or Dutch oven over medium heat. Add 1 tablespoon olive oil and 1 tablespoon butter. Sauté sliced leeks with a pinch of salt until tender, 4–5 minutes. Stir in garlic and a pinch of red pepper; cook 30 seconds.
5. Pour in wine and stock; bring to a lively simmer. Add clams, cover, and steam until most are open, 6–8 minutes. Discard any that don’t open.
6. Stir in chopped kale and 1 tablespoon butter; simmer uncovered 1–2 minutes to wilt. Off heat, fold in dill and a squeeze of lemon. Taste and season broth with salt and pepper.
7. Finish potatoes with remaining 1 tablespoon butter tossed on the hot pan and a sprinkle of dill if desired.
8. Serve clams and broth in warm bowls with crispy potatoes on the side and extra lemon wedges.

Ingredients

• Kroger Boneless Natural Fresh Pork Sirloins (2 Piece) 12 oz (about 3/4 lb), sliced into 1-inch medallions $1.99/lb
• Simple Truth Organic Fuji Apples – 2 lb Bag 2 apples, cored and sliced $3.99/bag
• Organic Red Cabbage 1/2 lb, thinly sliced $1.99/lb
• Organic Yellow Onions 1/2 medium, thinly sliced $1.49/lb
• Simple Truth Organic Garlic Bulbs 2 cloves, minced $1.99 (3 ct)
• Apple cider (or apple juice) 1/2 cup
• Apple cider vinegar 1 tablespoon
• Dijon mustard 2 teaspoons
• Unsalted butter 3 tablespoons, divided
• Extra-virgin olive oil 1 tablespoon
• Organic Yellow Potatoes 1 lb, peeled and cut into chunks $1.99/lb
• Milk (or half-and-half) 1/3 cup, warmed
• Caraway seeds (optional, classic with cabbage) 1/2 teaspoon
• Kosher salt & black pepper To taste

Instructions

1. Start the mash: Place potato chunks in a pot of cold salted water. Bring to a boil and cook until very tender, 12–15 minutes. Drain well, then mash with 2 tablespoons butter, warm milk, salt, and pepper. Keep warm.
2. Prep the pork and veg: Pat pork medallions dry and season with salt and pepper. Slice apples, cabbage, and onion; mince garlic.
3. Sear the pork: Heat a large skillet over medium-high. Add olive oil, then pork in a single layer. Sear 2–3 minutes per side until browned (145°F internal). Transfer to a plate; tent with foil.
4. Build the cabbage–apple base: Return skillet to medium heat with 1 tablespoon butter. Add onion and cabbage; season with salt and pepper and cook, stirring, 4–5 minutes until beginning to soften. Add caraway (if using) and garlic; cook 30 seconds.
5. Make the glaze: Stir in apple cider and vinegar, scraping up browned bits. Whisk in Dijon. Simmer 2–3 minutes to reduce slightly.
6. Finish: Return pork and any juices to the pan along with apple slices. Simmer 2–3 minutes, turning pork to glaze and cooking apples just until tender-crisp. Taste and adjust seasoning.
7. Plate the mash, top with pork, apples, and cabbage with spoonfuls of pan sauce over everything.

Ingredients

• Fresh Atlantic Salmon Center Cut Loin (sustainably sourced) 12 oz (two 6-oz portions) $10.99/lb
• Organic Cauliflower 1 lb, cut into florets $2.49/lb
• Simple Truth Organic Whole Carrots (2 lb bag) 8 oz (about 3–4 medium), peeled and sliced on a bias $2.99/bag
• Simple Truth Organic Garlic Bulbs 2 cloves $1.99 (3 ct)
• Organic Lacinato Kale 1 cup loosely packed leaves (no stems) $2.79/ea
• Simple Truth Organic Baby Dill 2–3 tablespoons, chopped $2.49 (0.5 oz)
• Lemon 1, zest and juice
• Ground cumin 1 teaspoon, divided
• Ground coriander 1/2 teaspoon, divided
• Extra-virgin olive oil 3 tablespoons
• Crushed red pepper flakes (optional) Pinch
• Kosher salt & black pepper To taste

Instructions

1. Preheat oven to 425°F. Line a sheet pan with parchment.
2. Toss cauliflower and carrots with 1.5 tablespoons olive oil, 1/2 teaspoon cumin, 1/4 teaspoon coriander, salt, and pepper. Spread on the pan and roast 15 minutes.
3. While vegetables roast, make dill–kale chermoula: In a small processor or by hand, finely chop kale, dill, and garlic. Stir in lemon zest and juice, remaining 1.5 tablespoons olive oil, 1/2 teaspoon cumin, 1/4 teaspoon coriander, a pinch of red pepper, salt, and pepper to make a spoonable sauce.
4. Season salmon with salt and pepper. After the first 15 minutes of roasting, push vegetables to the sides and place salmon in the center. Roast until salmon flakes easily and is just opaque, 10–12 minutes depending on thickness.
5. Toss vegetables with a spoonful of chermoula. Spoon remaining chermoula over the salmon and serve immediately.