Careme Recipes

Ingredients

• Wild-caught rockfish fillet 12–14 oz (2 portions) $7.99 sale (1 lb)
• Organic leeks 1 large leek (about 8 oz), cleaned well, thinly sliced $5.49 (1 lb)
• Organic yellow potatoes 12 oz, cut into 1-inch chunks $2.49 (1 lb)
• Simple Truth Organic garlic bulbs (3 ct) 2 cloves, minced $2.79
• Lemon 1 (zest + juice)
• Olive oil 2 1/2 tbsp
• Dry white wine or broth 1/4 cup
• Dijon mustard 1 tsp
• Unsalted butter (optional) 1 tbsp
• Salt + black pepper to taste
• Fresh dill (optional) 1–2 tbsp, chopped $2.79 (0.5 oz)

Instructions

1. Heat oven to 425°F. Prep: scrub and cut 12 oz yellow potatoes into 1-inch chunks; thinly slice 1 cleaned leek (about 8 oz); mince 2 garlic cloves; zest and juice 1 lemon. Pat 12–14 oz rockfish dry; season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
2. On a rimmed sheet pan, toss the potatoes and sliced leek with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Spread in an even layer and roast 15 minutes.
3. In a small bowl, stir together 1/4 cup white wine (or broth), 1 tsp Dijon, the lemon zest, and 1 tbsp lemon juice.
4. Pull the pan out. Nestle the seasoned rockfish on top of the vegetables. Drizzle the fish with the remaining 1/2 tbsp olive oil, then pour the wine-mustard-lemon mixture around (not directly over) the fish.
5. Roast 10–14 minutes, until the rockfish flakes easily and potatoes are tender (fish should be opaque; aim ~135°F internal if you temp it).
6. Optional finish: dot 1 tbsp butter around the pan and return to the oven 1 minute to melt into the juices. Taste the pan juices and brighten with another squeeze of lemon if needed.
7. Serve the fish over the leek-potato mixture and spoon the lemony pan juices on top. Finish with 1–2 tbsp chopped dill if using.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin 1 lb $3.99 sale (1 lb)
• Fresh ripe whole pineapple 2 cups diced (about 1/3 pineapple) $4.99 (1 ct)
• Organic kale (or organic lacinato kale) 8 oz, stems removed, thinly sliced $2.99 (1 lb / 1 ct depending)
• Simple Truth Organic garlic bulbs 2 cloves, minced $2.79 (3 ct)
• Lime 1 (juice)
• Sweet onion (organic jumbo) 1/4 cup finely diced $2.79 (1 lb)
• Honey or brown sugar 1 1/2 tsp
• Soy sauce 1 tbsp
• Chili flakes or hot sauce to taste (start with 1/4 tsp flakes)
• Neutral oil (avocado/canola) 1 1/2 tbsp, divided
• Salt + black pepper to taste
• Cumin (optional) 1/2 tsp
• Cooked rice or tortillas (optional side) as desired (not required)

Instructions

1. Prep: preheat grill to medium-high (about 450°F). Pat dry 1 lb pork tenderloin. In a small bowl, mix 1 tbsp soy sauce, 1 1/2 tsp honey, 1/2 tsp cumin (optional), 1/2 tsp salt, 1/4 tsp black pepper, 1 tbsp neutral oil, and chili flakes (start with 1/4 tsp). Rub all over the tenderloin and let it sit while you make salsa.
2. Make pineapple salsa: dice about 2 cups pineapple, finely dice 1/4 cup sweet onion, and squeeze in the juice of 1 lime. Add a pinch of salt and a little extra chili if you want. Set aside.
3. Grill the pork: place the tenderloin on the grill. Cook 4–6 minutes per side, turning until nicely browned on all sides (about 12–18 minutes total). Pull when the thickest part hits 140–145°F (it will carry over). Rest 5–10 minutes, then slice into medallions.
4. While pork rests, sauté kale: heat 1/2 tbsp neutral oil in a large skillet over medium-high. Add 2 minced garlic cloves and cook 15 seconds. Add 8 oz sliced kale and 2 tbsp water; season with 1/4 tsp salt and black pepper. Toss and cook 3–5 minutes until tender and bright (add a splash more water if needed). Finish with a squeeze of lime from a second wedge if you have it.
5. Plate: kale on the bottom, sliced pork on top, and spoon pineapple-lime salsa over. Optional: serve with rice or warm tortillas if you want a starch boost.

Ingredients

• Simple Truth® Natural Ground Lamb 3/4 lb (save 1/4 lb for another meal) $9.99 sale (1 lb)
• Organic spaghetti squash 1 small (about 2–2.5 lb if available; use what you find) $1.99 (1 lb)
• Simple Truth Organic® Roma tomatoes (or canned crushed tomatoes if you have) 16 oz, chopped (or 1 can crushed tomatoes) $3.99 (16 oz)
• Organic jumbo yellow onion 1/2 medium onion, finely diced $2.19 (1 lb)
• Simple Truth Organic garlic bulbs 3 cloves, minced $2.79 (3 ct)
• Olive oil 2 tbsp, divided
• Ground cumin 1 tsp
• Smoked paprika (or sweet paprika) 1 tsp
• Dried oregano 1 tsp
• Red pepper flakes pinch (optional)
• Salt + black pepper to taste
• Egg 1 small (or 1/2 beaten large egg)
• Breadcrumbs (or crushed crackers/oats) 1/4 cup
• Fresh dill (optional) 1 tbsp chopped for finishing (optional) $2.79 (0.5 oz)

Instructions

1. Heat oven to 425°F. Prep the squash: carefully cut 1 spaghetti squash in half lengthwise (microwave 2 minutes first to soften if needed), scoop seeds, then rub cut sides with 1 tbsp olive oil and 1/2 tsp salt. Place cut-side down on a sheet pan and roast 25–35 minutes until strands pull easily with a fork.
2. Make meatball mixture: in a bowl combine 3/4 lb ground lamb, 1/2 tsp salt, 1/4 tsp black pepper, 1 tsp cumin, 1 tsp paprika, 1 tsp oregano, 1 small egg (or 1/2 beaten large egg), 1/4 cup breadcrumbs, and 1 minced garlic clove (from the 3). Mix gently and form 12–14 small meatballs.
3. Brown meatballs (stove): heat 1 tbsp olive oil in a skillet over medium-high. Add meatballs and brown 6–8 minutes total, turning to brown most sides (they don’t need to be cooked through yet). Transfer to a plate.
4. Build sauce: in the same skillet, reduce heat to medium. Add 1/2 diced onion with a pinch of salt and cook 3–4 minutes. Add remaining 2 minced garlic cloves; cook 30 seconds. Add 16 oz chopped Roma tomatoes (or crushed tomatoes), a pinch of red pepper flakes (optional), and 1/4 cup water. Simmer 5 minutes.
5. Simmer meatballs: return meatballs to the sauce, cover, and simmer gently 8–12 minutes until cooked through (160°F). Taste and adjust salt/pepper (and paprika/cumin if you want it warmer).
6. Finish squash: flip the roasted squash halves over and rake into strands with a fork. Season strands with a pinch of salt and pepper. Divide between 2 bowls.
7. Serve: spoon tomato sauce and lamb meatballs over the spaghetti squash. Finish with 1 tbsp chopped dill if using, or a drizzle of olive oil if you want it richer.