Careme Recipes

Ingredients

• Simple Truth® Natural Lamb Shoulder (1 lb) 1 lb (about 2 small chops/steaks) $12.49
• Fresh Large Bosc Pear - Each (1 lb) 1 pear, thin-sliced $2.99
• Jumbo Yellow Onions (1 lb) 1/2 onion, thin-sliced $1.49
• Fresh Brussels Sprouts - Order by the Pound (1 lb) 3/4 lb, halved $3.99
• Kroger® Sliced Baby Bella Mushrooms (8 oz) 8 oz $3.99
• Simple Truth Organic® Fresh Lemons Bag (2 lb) 1/2 lemon (1–2 Tbsp juice) $6.99
• Erath Pinot Noir Oregon Red Wine (750 ml) 1 bottle $14.99

Instructions

1. Heat oven to 450°F. Toss halved Brussels sprouts with 1 Tbsp oil, salt, and pepper. Roast 18–22 minutes, flipping once, until browned and tender.
2. Meanwhile, pat dry lamb. Season with salt and pepper. Heat a skillet over medium-high with 1 tsp oil. Sear lamb 3–4 minutes per side (for medium) or to desired doneness. Transfer to a plate to rest.
3. In the same skillet, add sliced onion (and a little more oil only if the pan is dry). Cook 3 minutes. Add sliced pear and a pinch of salt; cook 3–5 minutes until pear softens and onions are golden.
4. Add 1/4 cup water, scrape up browned bits, and simmer 1–2 minutes to get a glossy sauce. Finish with 1–2 Tbsp lemon juice and black pepper. (If you keep Dijon at home, whisk in 1 tsp.)
5. Quick mushrooms: while sauce simmers, sauté baby bella mushrooms in a second skillet (or after sauce, wiping pan) with 1 tsp oil, salt, and pepper, 5–7 minutes until browned.
6. Serve lamb topped with pear-onion pan sauce, alongside roasted Brussels sprouts and sautéed mushrooms.

Ingredients

• Boneless Pork Loin Center-Cut Chops (1 lb) 1 lb (2 chops) $7.29
• Green Cabbage (1 lb) 1/2 small cabbage (about 12 oz), shredded $1.49
• Large Honeycrisp Apple – Each (1 lb) 1 apple, thin-sliced $3.29
• Jumbo Yellow Onions (1 lb) 1/2 onion, thin-sliced $1.49
• Simple Truth Organic® Chicken Broth (32 oz) 1/2 cup $1.79
• Parsley (1 ct) 2 Tbsp chopped (optional but nice) $1.69

Instructions

1. Pat dry pork chops; season with salt and pepper. Heat a large skillet over medium-high with 1 tsp oil. Sear chops 3–4 minutes per side (thickness-dependent) until 145°F. Transfer to a plate.
2. Lower heat to medium. Add onion and cook 2 minutes. Add shredded cabbage with a pinch of salt; cook 6–8 minutes, stirring, until softened with some browning.
3. Add sliced apple; cook 2–3 minutes until just tender but not mushy.
4. Pan sauce: add 1/2 cup chicken broth, scrape browned bits, and simmer 2–3 minutes. Return pork (and any juices) to the skillet for 1 minute to warm through. Taste and adjust salt/pepper. Stir in parsley if using.
5. Serve chops over the warm apple-cabbage sauté with spooned pan juices.

Ingredients

• Kroger® 93/7 Ground Beef Pack 1 LB 1 lb $6.99
• Kroger® Sliced White Mushrooms (8 oz) 8 oz, sliced $2.79
• Fresh Roma Tomato (1 lb) 3 Roma tomatoes (about 12 oz), chopped $2.79
• Jumbo Yellow Onions (1 lb) 1/2 onion, grated or finely chopped $1.49
• Kroger® Russet Potato (1 lb) 1 lb potatoes, cubed $1.29
• Parsley (1 ct) 2–3 Tbsp chopped $1.69
• Bogle Vineyards Zinfandel (750 ml) 1 bottle $9.99 sale

Instructions

1. Heat oven to 425°F. On a sheet pan, toss cubed potatoes with 1 Tbsp oil, salt, and pepper. Roast 25–30 minutes, turning once, until crisp and tender.
2. Make meatballs: In a bowl, mix ground beef with finely chopped/grated onion, 2 Tbsp chopped parsley, 1 tsp salt, and pepper. Form 10–12 small meatballs (cook faster than large ones).
3. Bake meatballs: On a second sheet pan (or clear space on the potato pan), bake meatballs 12–15 minutes until browned and cooked through (160°F).
4. Quick ragù (stove): While meatballs bake, sauté sliced mushrooms in a skillet with 2 tsp oil and a pinch of salt, 5–7 minutes until browned. Add chopped Roma tomatoes and cook 6–8 minutes until saucy (add a splash of water if needed). Season with salt/pepper.
5. Finish: Add baked meatballs to the tomato–mushroom sauce for 2 minutes to coat. Sprinkle remaining parsley over the top.
6. Serve meatballs and ragù with crispy roasted potatoes.