Careme Recipes

Ingredients

• Kroger® Fresh Natural Pork Tenderloin ~1 lb $3.99/lb (sale)
• Organic Russet Potatoes ~3/4 lb (about 1 large), cut into 2-inch chunks $2.29/lb
• Organic Broccoli Bunch (or Baby Organic Broccoli) ~1/2–3/4 lb, cut into florets $3.49/lb
• Large Fuji Apple – Each 1 apple, grated on box grater (or finely diced) $1.99/lb
• Simple Truth Organic® Baby Dill 2–3 Tbsp chopped (plus extra for serving) $2.79

Instructions

1. Prep: Pat dry ~1 lb pork tenderloin; trim silver skin if present. Season all over with 1 tsp kosher salt and 1/2 tsp black pepper. Let sit while you start the potatoes.
2. Oven: Heat oven to 450°F. Put ~3/4 lb potato chunks in a pot, cover with cold salted water, bring to a boil, and cook 10–12 minutes until just tender. Drain and let steam-dry 2 minutes.
3. Oven: Toss the drained potatoes with 1 1/2 Tbsp olive oil, 1/2 tsp salt, and pepper. Spread on a sheet pan and smash each chunk lightly with a fork or the bottom of a mug. Roast at 450°F for 20–25 minutes until crisp and browned, flipping once halfway.
4. Grill: Heat grill (or grill pan) to medium-high. Grill the seasoned ~1 lb pork tenderloin 12–16 minutes total, turning every 3–4 minutes, until the thickest part hits 145°F. Rest 5–10 minutes before slicing.
5. Stove: While pork rests, make the sauce. In a small skillet, melt 1 Tbsp butter with 1 tsp olive oil over medium heat. Add 1 grated (or finely diced) Fuji apple and a pinch of salt; cook 2–3 minutes. Add 1 minced garlic clove and cook 30 seconds. Add 1/3 cup chicken broth (or water) + 1 tsp Dijon (optional) + 1 tsp apple cider vinegar or lemon juice; simmer 2–3 minutes. Stir in 2–3 Tbsp chopped dill and 1 tsp honey (optional). Taste and adjust salt/acid.
6. Oven: On a second sheet pan (or push potatoes to one side), toss ~1/2–3/4 lb broccoli florets with 1 Tbsp olive oil, 1/2 tsp salt, and pepper. Roast 10–12 minutes until charred at edges and tender-crisp.
7. Serve: Slice rested pork. Spoon apple–dill sauce over pork. Plate with crispy smashed potatoes and roasted broccoli. Finish with extra dill and a squeeze of lemon if you like.

Ingredients

• Fresh Wild Mussels (never frozen; sustainably sourced) ~1 lb $6.99/lb (sale)
• Organic Baby Bok Choy ~1/2–3/4 lb, halved lengthwise $3.99/lb
• Organic Ginger Root 1 Tbsp finely grated $5.99/lb
• Simple Truth Organic® Thai Basil Container 1/2 cup loosely packed leaves (plus extra to finish) $2.79
• Organic Long English Cucumber (optional, for a quick side) 1/2 cucumber, thinly sliced $3.99

Instructions

1. Prep: Rinse and scrub ~1 lb mussels; pull off beards; discard any cracked or open mussels that don’t close when tapped. Grate 1 Tbsp ginger. Mince 2 garlic cloves. Halve ~1/2–3/4 lb bok choy lengthwise. Rinse 1/2 cup Thai basil leaves.
2. Stove (rice): Cook 1/2 cup dry jasmine rice (or other rice) according to package (typically 1/2 cup rice + 3/4 cup water, simmer 15 minutes; rest 5).
3. Stove (steam mussels): In a medium pot with a lid, heat 1 Tbsp neutral oil over medium. Add 1 Tbsp grated ginger and 2 minced garlic cloves; cook 30 seconds until fragrant. Add 1–2 tsp red curry paste (optional) and stir 15 seconds.
4. Stove: Pour in 1 cup coconut milk (light or regular) + 1/2 cup water (or broth) + 1 Tbsp fish sauce (or 1/2 tsp salt) + 1 tsp brown sugar. Bring to a lively simmer.
5. Stove: Add the cleaned ~1 lb mussels, cover, and steam 5–7 minutes, shaking the pot once or twice, until mussels open. Turn off heat. Stir in juice of 1/2 lime (or 1 Tbsp lemon) and 1/2 cup Thai basil leaves. Discard any mussels that remain closed.
6. Stove (bok choy): In a skillet, heat 1 Tbsp oil over medium-high. Add bok choy cut-side down, sprinkle with 1/2 tsp salt, and sear 2–3 minutes until browned. Flip, add 2 Tbsp water, cover, and steam 2 minutes until tender-crisp.
7. Optional quick cucumber side: Toss thin-sliced 1/2 English cucumber with a pinch of salt, 1 tsp sugar, and 1 Tbsp rice vinegar; let sit while you finish.
8. Serve: Spoon rice into bowls, top with bok choy, then ladle coconut-ginger broth and mussels over. Finish with extra Thai basil and lime wedges.

Ingredients

• Simple Truth® Natural Boneless Skinless Fresh Chicken Breast Family Pack BIG DEAL! ~1 lb (or use thighs if preferred) $5.49/lb (sale)
• Organic Kale (or Organic Lacinato/Purple Kale) ~6 oz, stems removed, chopped $2.99
• Simple Truth Organic® Whole Carrots Bag 2 medium carrots, diced $3.29 (2 lb)
• Organic Jumbo Yellow Onions 1 small onion, diced $2.19/lb
• Organic Garlic 3 cloves, minced $6.99/lb
• Organic Collard Greens (optional swap for kale) Use instead of kale if you prefer $2.99

Instructions

1. Prep: Dice 1 small onion, dice 2 medium carrots, and mince 3 garlic cloves. Strip stems and chop ~6 oz kale (about 3 packed cups). Cut ~1 lb chicken breast into large 2-inch chunks (or leave whole if you prefer shredding later).
2. Slow cooker: Add diced onion, diced carrots, and minced garlic to the slow cooker. Add 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp dried rosemary (or Italian seasoning), and a pinch of chili flakes (optional).
3. Slow cooker: Add ~1 lb chicken pieces. Pour in 3 cups chicken broth (or water + bouillon). Add 2 cans (15 oz each) cannellini beans, drained and rinsed.
4. Slow cooker: Cook on LOW 4–5 hours or HIGH 2–3 hours, until chicken is cooked through and tender.
5. Stove (optional thickening, 5 minutes): Scoop out 1/2 cup beans and mash with a fork; stir back in to thicken. Or use an immersion blender for 5–10 seconds—don’t fully puree.
6. Finish: Stir in chopped ~6 oz kale. Cover and cook on HIGH 10–15 minutes until wilted and tender.
7. Finish: Stir in 1 Tbsp olive oil and juice of 1/2 lemon (or 1–2 Tbsp). Taste and adjust salt/pepper. If you want it creamier, stir in 2–3 Tbsp plain yogurt or a splash of cream (optional).
8. Serve: Bowl up as-is, or serve with toasted bread if you have it (not required).