Careme Recipes

Ingredients

• Kroger® Fresh Natural Pork Loin Boneless (sale) 12 oz (about 3/4 lb), sliced into 6 medallions $2.99/lb
• Simple Truth Organic® Broccoli and Cauliflower (16 oz) 12–16 oz florets $4.89
• Jumbo Yellow Onions (sale) 1 small (about 6 oz), thinly sliced $1.29/lb
• Simple Truth Organic® Low Sodium Free Range Chicken Broth (sale) 1/2 cup $1.99
• Fresh Organic Lemon - each 1 lemon (zest 1/2, juice 1–2 Tbsp) $1.69
• Olive oil 2 Tbsp, divided
• Dijon mustard 1 1/2 tsp
• Honey (optional) 1 tsp
• Butter (optional) 1 Tbsp
• Kosher salt to taste
• Black pepper to taste
• Garlic (optional) 1 clove, minced (or 1 tsp diced garlic)

Instructions

1. Prep the oven and veg: Heat oven to 450°F. Toss 12–16 oz broccoli/cauliflower florets with 1 Tbsp olive oil, 1/2 tsp kosher salt, and black pepper. Spread on a sheet pan (don’t crowd). Roast 18–22 minutes, tossing once halfway, until browned at the edges and tender.
2. Prep the pork: Pat 12 oz pork loin dry. Slice into 6 medallions (about 1 inch thick). Season both sides with 3/4 tsp kosher salt and black pepper.
3. Sear on the stove: Heat a large skillet over medium-high heat. Add 1 Tbsp olive oil. Sear pork medallions 2–3 minutes per side until nicely browned and cooked through (145°F internal). Transfer pork to a plate to rest.
4. Build the pan sauce: In the same skillet over medium heat, add the sliced onion (about 6 oz) and a pinch of salt. Cook 4–6 minutes, stirring, until softened. Add 1 minced garlic clove (optional) and cook 30 seconds.
5. Deglaze and finish: Add 1/2 cup chicken broth, scraping up browned bits. Stir in 1 1/2 tsp Dijon, 1 tsp honey (optional), lemon zest (about 1/2 lemon), and 1–2 Tbsp lemon juice. Simmer 2–3 minutes until slightly reduced. Off heat, whisk in 1 Tbsp butter (optional) for a glossy finish.
6. Serve: Spoon lemon-Dijon pan sauce over the pork. Plate with the roasted broccoli & cauliflower. Taste and adjust with a pinch of salt, pepper, or extra lemon.

Ingredients

• Fresh Steelhead Trout Fillet (sale) 12–14 oz (2 portions) $8.99/lb
• Fresh Green Beans 12 oz, trimmed $3.99/lb
• Fresh Large Ripe Avocado (sale) 1 avocado, diced $2.50 each
• Simple Truth Organic® Fresh Grapefruit Bag (3 lb) 1 grapefruit (or 1 large ruby red grapefruit) $6.49
• Taylor Farms Sliced Green Onions 2 Tbsp sliced $2.79
• Olive oil or neutral oil 1 1/2 Tbsp, divided
• Kosher salt to taste
• Black pepper to taste
• Red pepper flakes (optional) pinch

Instructions

1. Prep the citrus salsa: Segment 1 grapefruit over a bowl (catch juices). Chop segments into bite-size pieces. Stir in 2 Tbsp sliced green onions, 1 diced avocado, a pinch of salt, black pepper, and a pinch of red pepper flakes (optional). Add 1–2 tsp of the reserved grapefruit juice to loosen. Set aside.
2. Prep the trout: Pat 12–14 oz steelhead trout dry. Season with 3/4 tsp kosher salt and black pepper on flesh side.
3. Blister the green beans (stove): Heat a large skillet over medium-high. Add 1/2 Tbsp oil. Add 12 oz trimmed green beans and a pinch of salt. Cook 6–8 minutes, tossing occasionally, until bright green with blistered spots and crisp-tender. Transfer to plates.
4. Sear the trout (stove): Wipe skillet if needed. Heat over medium-high and add 1 Tbsp oil. Place trout skin-side down (if skin-on). Press gently for 20 seconds so skin contacts pan. Cook 4–5 minutes. Flip and cook 1–2 minutes more (or until just opaque and flakes).
5. Serve: Top each trout portion with the grapefruit–avocado salsa (include a spoon of the juices). Serve with blistered green beans alongside.

Ingredients

• Kroger® Hardwood Smoked Pulled Pork (sale) 12–16 oz $8.99
• Butternut Squash 1 1/2 lb (about 4–5 cups), peeled and 1-inch cubes $1.49/lb
• Fresh Cut Celery Onions and Carrots Mirepoix Mix Diced 1/2 pack (about 4–5 oz) $2.99
• Simple Truth Organic® Low Sodium Free Range Chicken Broth (sale) 3/4 cup $1.99
• Kroger® Beef Gravy (sale) 2 Tbsp (optional, for extra body) $1.50
• Apple (Fuji or Granny Smith) 1 apple, diced $1.99/lb (Fuji each listed)
• Smoked paprika 1 tsp
• Ground cumin 1/2 tsp
• Chili powder 1/2 tsp
• Kosher salt to taste
• Black pepper to taste
• Apple cider vinegar 1 Tbsp
• Olive oil 1 tsp (optional, for sautéing; can skip)

Instructions

1. Prep the squash: Peel and cube 1 1/2 lb butternut squash into 1-inch pieces (about 4–5 cups). Dice 1 apple (leave peel on if you like).
2. Optional quick sauté (stove, adds flavor): Heat 1 tsp olive oil in a small skillet over medium heat. Add 4–5 oz mirepoix and a pinch of salt. Cook 3–4 minutes until fragrant. (If skipping, add mirepoix straight to slow cooker.)
3. Load the slow cooker: Add cubed butternut squash, diced apple, and the mirepoix to the slow cooker. Add 12–16 oz pulled pork.
4. Season and add liquid: Stir in 3/4 cup chicken broth, 1 tsp smoked paprika, 1/2 tsp cumin, 1/2 tsp chili powder, black pepper, and a small pinch of salt (go easy—pulled pork can be salty). Add 2 Tbsp beef gravy (optional) for richness. հար
5. Cook: Cover and cook on HIGH for 2 1/2–3 hours or LOW for 4–5 hours, until squash is very tender.
6. Finish: Stir in 1 Tbsp apple cider vinegar. Taste and adjust salt/pepper. If you want it thicker, mash a few squash cubes against the side and stir.
7. Serve: Spoon into bowls (it’s a stew-bowl). For a veg boost, serve with a side salad (spring mix is on sale at $3).