Careme Recipes

Ingredients

• Kroger® Fresh Natural Pork Loin Boneless 12 oz (slice into 1-in medallions) $2.49/lb (sale; reg $6.29)
• Kroger® Brussels Sprouts BIG DEAL! 12 oz, halved $6.00 per 24 oz bag
• Spaghetti Squash 1 small (~2 lb), halved and seeded $1.49/lb
• Organic Red Onions 1/2 small, thinly sliced $2.39/lb
• Garlic 3 cloves, minced
• Parmesan cheese, finely grated 1/3 cup
• Olive oil 2 tbsp, divided
• Butter 1 tbsp
• Dried rosemary (or Italian seasoning) 1 tsp
• Cracked black pepper 1 tsp, plus more to taste
• Kosher salt To taste
• Lemon (optional) 1, zest and wedges

Instructions

1. Heat oven to 425°F. Line a large sheet pan. Place spaghetti squash cut-side up; rub with 1 tbsp oil, season with salt and pepper. Place cut-side down on the pan.
2. Toss Brussels sprouts and red onion with remaining 1 tbsp oil, salt, and pepper. Spread on the other side of the pan (or a second pan).
3. Roast: Brussels sprouts 18–22 minutes (until browned-tender); spaghetti squash 30–35 minutes (fork-tender).
4. Meanwhile, season pork medallions with salt, pepper, and rosemary. Heat a large skillet over medium-high; sear pork in a thin film of oil 2–3 minutes per side until golden and 145°F internal. Add minced garlic in last 30 seconds; optional knob of butter to baste. Rest 5 minutes.
5. When squash is done, scrape strands into a bowl. Toss with butter, Parmesan, and plenty of cracked pepper (add a splash of hot water if needed to loosen). Adjust salt.
6. Plate squash, top with pork and pan juices, add roasted Brussels sprouts on the side. Finish with lemon zest and wedges if using.

Ingredients

• Kroger® Beef Shaved Steak (14 oz) 1 package $6.99 (sale; reg $7.99)
• Broccoli Crowns 12 oz florets (about 1 medium crown) $2.59/lb
• Simple Truth Organic™ Sliced White Mushrooms 8 oz $3.99 / 8 oz
• Organic Red Onions 1/2 small, sliced $2.39/lb
• Organic Green Onions (optional garnish) 2, sliced $1.99 each bunch
• Garlic 3 cloves, minced
• Fresh ginger 1 tbsp, minced
• Soy sauce (low sodium) 1/3 cup
• Brown sugar or honey 1½ tbsp
• Rice vinegar 1 tbsp
• Cornstarch 2 tsp (plus 1 tsp for beef) mixed with 1/3 cup water
• Neutral oil 1½ tbsp, divided
• Sesame oil 1 tsp
• Red pepper flakes & sesame seeds (optional) Pinch, to taste
• Jasmine or white rice 1 cup uncooked

Instructions

1. Cook rice per package directions.
2. In a bowl, whisk soy sauce, brown sugar, rice vinegar, minced garlic and ginger, cornstarch slurry (2 tsp cornstarch + 1/3 cup water).
3. Pat steak dry. Toss with 1 tsp soy sauce and 1 tsp cornstarch.
4. Heat a large skillet/wok over high. Add 1 tbsp oil. Sear steak in a single layer 60–90 seconds until just browned; remove to a plate.
5. Add remaining 1/2 tbsp oil. Stir-fry mushrooms and red onion 2 minutes. Add broccoli and 2–3 tbsp water; stir-fry/steam until crisp-tender, 2–3 minutes.
6. Return steak and pour in sauce. Toss 1–2 minutes until glossy and thickened. Finish with sesame oil; adjust seasoning.
7. Serve over rice; garnish with green onions, sesame seeds, and a pinch of red pepper flakes if desired.

Ingredients

• Kroger® Wild Caught Sea Scallops (frozen) 10 oz (about 10–12 medium), thawed, patted very dry $19.99/16 oz (sale; reg $21.99)
• Simple Truth Organic® Whole Carrots Bag 12 oz carrots, sliced $3.29 / 2 lb
• Kroger® Brussels Sprouts BIG DEAL! 8 oz, halved $6.00 per 24 oz bag
• Organic Red Onions 1/4 small, thinly sliced $2.39/lb
• Fresh ginger 1-inch knob, sliced
• Low-sodium chicken broth or water 1 cup (plus more as needed)
• Butter 2 tbsp, divided
• Olive oil 2 tbsp, divided
• Lemon 1, zest and juice
• Kosher salt & black pepper To taste

Instructions

1. For puree: In a saucepan, simmer carrots, ginger, and broth with a pinch of salt until very tender, 12–15 minutes. Blend with 1 tbsp butter and a splash of cooking liquid until silky; season to taste and keep warm.
2. For sprouts: Heat 1 tbsp oil and 1/2 tbsp butter in a skillet over medium-high. Sauté Brussels sprouts cut-side down 3–4 minutes until well browned; add red onion and cook 2–3 minutes more until tender. Season with salt, pepper, and a squeeze of lemon; hold warm.
3. For scallops: Heat a clean heavy skillet over high until just smoking. Season scallops with salt and pepper. Add 1 tbsp oil; sear scallops 1½–2 minutes per side until deep golden and just opaque. Add remaining 1/2 tbsp butter to glaze in last 30 seconds; finish with lemon zest.
4. Plate a swoosh of carrot puree, top with scallops, and serve sprouts alongside.