Careme Recipes

Ingredients

• Kroger® Fresh Natural Pork Loin Boneless (slice into 2 x 1-inch chops) 1 lb $1.99/lb (sale)
• Olive oil 2 tablespoons, divided
• Dijon mustard 1 tablespoon
• Apple cider vinegar 2 tablespoons
• Honey (or maple syrup) 2 teaspoons
• Simple Truth Organic® Garlic Bulbs 1 clove, minced $1.99 / 3 ct
• Kosher salt & black pepper To taste
• Dried thyme (or Italian seasoning) 1 teaspoon
• Organic Green Cabbage 1/2 lb, finely shredded $1.59/lb
• Organic Fuji Apple 1 large, julienned (peeled optional) $2.49/lb
• Organic Red Onions 1/4 small, very thinly sliced $1.59/lb
• Celery seed (optional) 1/4 teaspoon

Instructions

1. Prep: Pat pork dry and slice the loin into two 1-inch-thick chops if buying a whole piece. Mince garlic; shred cabbage; julienne apple; thinly slice red onion.
2. Make marinade/dressing base: In a bowl whisk 1 tablespoon olive oil, Dijon, 1 tablespoon apple cider vinegar, honey, garlic, thyme, 1/2 teaspoon salt, and pepper. Spoon 2 tablespoons of this over the pork chops, rubbing to coat. Reserve the rest for slaw and finish.
3. Heat the grill: Preheat grill to medium-high (about 400–450°F). Oil grates lightly.
4. Grill the pork: Grill chops 4–5 minutes per side until nicely charred and internal temp reaches 145°F. Transfer to a plate, tent loosely with foil, and rest 5 minutes.
5. Make the slaw: In a large bowl, toss cabbage, apple, and onion with the remaining 1 tablespoon olive oil and 1 tablespoon apple cider vinegar plus the reserved dressing. Add celery seed if using. Season with salt and pepper to taste.
6. Serve: Slice chops if desired and plate with a generous mound of slaw. Spoon any resting juices over the pork.

Ingredients

• Fresh Atlantic Whole Salmon Fillet (farm-raised) 0.9 lb piece (skin-on preferred) $9.99/lb (sale)
• Organic Acorn Squash 1 lb, seeded and cut into 1-inch wedges $1.99/lb
• Simple Truth Organic® Fresh Grape Snacking Tomatoes 8–10 oz $3.49 / 10 oz
• Simple Truth Organic® Thai Basil Container (or regular basil) 1/4 cup leaves, chopped $2.49 / 0.5 oz
• Lemon 1, zested and juiced
• Simple Truth Organic® Garlic Bulbs 1 clove, minced $1.99 / 3 ct
• Olive oil 3 tablespoons, divided
• Crushed red pepper flakes (optional) Pinch
• Kosher salt & black pepper To taste

Instructions

1. Prep: Heat oven to 425°F. Line two sheet pans with parchment (or use one large pan). Seed and wedge the acorn squash; pat salmon dry and set aside. Mince garlic; zest and juice the lemon; chop basil.
2. Roast squash: Toss squash with 1.5 tablespoons olive oil, salt, and pepper. Spread on a pan and roast 25–30 minutes, flipping once, until tender and caramelized.
3. Start tomatoes: After the squash has roasted 15 minutes, toss tomatoes with 1/2 tablespoon olive oil, salt, pepper, and optional red pepper flakes. Add to the squash pan for the last 10–12 minutes to blister and burst.
4. Roast salmon: Place salmon skin-side down on the second pan. Drizzle with 1 tablespoon olive oil, season generously with salt and pepper, and roast 10–12 minutes (thicker pieces may need 13–14) until just opaque and flakes easily.
5. Make lemon–basil finish: Stir lemon zest, 1 tablespoon lemon juice, minced garlic, and chopped basil into any remaining olive oil in the bowl. Season with a pinch of salt.
6. Serve: Plate salmon with squash and burst tomatoes. Spoon lemon–basil mixture over the salmon and veggies just before serving.

Ingredients

• Kroger® Large Raw Shrimp Peeled & Deveined Tail Off 8 oz (thaw if frozen) $6.99 / 12 oz (sale)
• Organic Baby Bok Choy 1/2 lb, halved lengthwise then sliced $2.99/lb
• Organic Zucchini Squash 3/4 lb, halved lengthwise and sliced $2.29/lb
• Kroger® Brand Snow Peas 4 oz, strings removed $3.49 / 8 oz
• Organic Ginger Root 1-inch piece, minced $3.99/lb
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $1.99 / 3 ct
• Neutral oil (canola/avocado) 2 tablespoons
• Low-sodium soy sauce 3 tablespoons
• Rice vinegar 1 tablespoon
• Honey or brown sugar 1 teaspoon
• Cornstarch 2 teaspoons
• Water 1/3 cup
• Toasted sesame oil 1 teaspoon
• Cooked white or brown rice About 1.5 cups cooked (from 3/4 cup dry)

Instructions

1. Prep: Pat shrimp dry and season lightly with salt and pepper. Mix the sauce in a small bowl: soy sauce, rice vinegar, honey, cornstarch, and water; set aside. Mince ginger and garlic; prep vegetables.
2. Cook rice: Start rice on the stove so it finishes with the stir-fry.
3. Stir-fry shrimp: Heat a large skillet or wok over medium-high until hot. Add 1 tablespoon oil and the shrimp in a single layer. Sear 1–2 minutes per side until just pink; transfer to a plate.
4. Stir-fry vegetables: Add remaining 1 tablespoon oil, then ginger and garlic for 15 seconds. Add bok choy stems and zucchini; cook 2 minutes. Add snow peas and bok choy leaves; cook 1–2 minutes more until bright and crisp-tender.
5. Sauce and finish: Stir the sauce to re-disperse cornstarch, pour into the pan, and toss until glossy and thickened, 30–60 seconds. Return shrimp and any juices; toss to coat. Turn off heat and drizzle with sesame oil.
6. Serve: Spoon over hot cooked rice.