Careme Recipes

Ingredients

• Kroger® Fresh Natural Pork Loin Boneless (for skewers) 3/4 lb (about 340 g), trimmed and cut into 1-inch cubes $1.49/lb on sale
• Organic Butternut Squash 1 lb, peeled and cut into 1-inch cubes $1.99/lb
• Organic Acorn Squash 3/4 lb, seeded and cut into 1-inch wedges (leave skin on) $1.99/lb
• Organic Garlic Bulbs 3 cloves, minced (divided) $1.99 (3 ct)
• Organic Jumbo Yellow Onion 1 small, cut into 1-inch chunks (for skewers) $1.49/lb
• Organic Cucumber 1/2 cucumber, grated or very finely chopped $1.29 each
• Plain Greek yogurt (2% or whole) 1/2 cup est. $1.00 for portion
• Olive oil 4 Tbsp total (2 Tbsp for pork, 2 Tbsp for squash) pantry
• Lemon 1, zested and juiced (about 3 Tbsp juice) est. $0.80
• Dried oregano 1 1/2 tsp pantry
• Ground cumin 1 tsp pantry
• Ground paprika (sweet or smoked) 1 tsp pantry
• Ground cinnamon 1/2 tsp pantry
• Honey or maple syrup 1 tsp (for yogurt sauce) pantry
• Fresh parsley or Organic Kale (optional garnish) 2 Tbsp finely chopped ~$2.79 bunch (kale)
• Salt & black pepper To taste pantry
• Wood or metal skewers 4–6 skewers —

Instructions

1. Prep the pork marinade: In a medium bowl, combine 2 Tbsp olive oil, 2 Tbsp lemon juice, lemon zest, 2 minced garlic cloves, dried oregano, cumin, paprika, 1/2 tsp salt, and a few grinds of black pepper. Whisk to combine.
2. Marinate the pork: Add pork cubes and onion chunks to the bowl, toss to coat well, cover, and let marinate at room temperature for 20–30 minutes while you prep everything else. (If longer, refrigerate.)
3. Prep the squash: Preheat the oven to 425°F. Line a sheet pan with parchment for easy cleanup. In a large bowl, toss butternut cubes and acorn squash wedges with 2 Tbsp olive oil, 1/2 tsp cinnamon, 1/2 tsp salt, and black pepper. Spread in a single layer on the sheet pan.
4. Roast the squash: Place squash in the oven and roast 25–30 minutes, turning once halfway through, until tender and caramelized on the edges. Thinner acorn wedges may cook slightly faster; if so, pull them off to a plate and let butternut finish.
5. Make the yogurt‑cucumber sauce: While squash roasts, mix yogurt, grated cucumber (squeeze lightly to remove excess water), remaining 1 clove minced garlic, 1 Tbsp lemon juice (or to taste), honey, a pinch of salt, and a little black pepper in a small bowl. Stir in chopped parsley or finely chopped kale. Chill until serving.
6. Skewer the pork: If using wooden skewers, soak them in water for at least 10 minutes. Thread marinated pork and onion pieces alternately onto skewers, packing them fairly tightly but not squished.
7. Preheat grill or grill pan: Heat an outdoor grill to medium‑high or place a grill pan over medium‑high heat on the stove. Lightly oil the grates/pan to prevent sticking.
8. Grill the skewers: Grill pork skewers for about 8–10 minutes total, turning every 2–3 minutes, until nicely browned with light char and cooked through (internal temp about 145°F, they’ll finish with a slight rest). If using a grill pan, you may need to do this in batches.
9. Rest the pork: Transfer skewers to a plate, tent loosely with foil, and rest 5 minutes to keep them juicy.
10. Plate and serve: Divide roasted squash between two plates. Place skewers on top or alongside, spoon yogurt‑cucumber sauce over the pork and a bit over the squash, and finish with a sprinkle of parsley or kale. Serve extra lemon wedges on the side if desired.

Ingredients

• Simple Truth™ 90% Lean Natural Ground Bison 1/2 lb (about 225 g) $11.49/lb on sale
• Organic Yukon Gold Potatoes 3/4 lb (about 3 medium potatoes), scrubbed and cut into 1-inch chunks $4.99 per 3 lb bag
• Organic Jumbo Yellow Onion 1 medium, thinly sliced $1.49/lb
• Del Cabo Organic Japanese Shishito Peppers or bell pepper 1 cup sliced shishitos or 1 small bell pepper, sliced $3.99 / 10 oz (if using shishitos)
• Simple Truth Organic® Roma Tomatoes or canned crushed tomatoes 2 Roma tomatoes, chopped (or 1 cup canned crushed tomatoes) $2.99/16 oz (Roma)
• Organic Garlic Bulbs 3 cloves, minced $1.99 (3 ct)
• Smoked paprika 1 1/2 tsp pantry
• Tomato paste 1 Tbsp pantry
• Beef or vegetable broth 3/4 cup pantry
• Olive oil 3 Tbsp (divided) pantry
• Butter 1 1/2 Tbsp (for potatoes; or sub more olive oil) pantry
• Fresh parsley or Organic Kale 2–3 Tbsp finely chopped $2.79–$2.99 bunch
• Dried thyme or marjoram 1/2 tsp pantry
• Salt & black pepper To taste pantry

Instructions

1. Start the potatoes: Place potato chunks in a saucepan, cover with cold water by 1 inch, add 1 tsp salt, and bring to a boil on the stove. Reduce to a gentle simmer and cook 12–15 minutes until very tender when pierced with a fork.
2. Prep aromatics while potatoes cook: Slice onion and peppers; chop tomatoes if using fresh; mince garlic; chop parsley or kale leaves (discard thick stems).
3. Drain and hold potatoes: When potatoes are tender, drain well and return them to the warm pot. Cover and set aside off the heat for a few minutes to steam dry while you cook the bison.
4. Brown the bison: Heat 1 1/2 Tbsp olive oil in a large skillet over medium‑high heat. Add ground bison, 1/2 tsp salt, and a little black pepper. Cook, breaking it up with a spoon, for 4–5 minutes until mostly browned. Transfer to a plate and set aside (leave any fat in the pan).
5. Cook onions and peppers: In the same skillet, add remaining 1 1/2 Tbsp olive oil. Add sliced onion and peppers with a pinch of salt. Cook over medium heat, stirring occasionally, until softened and lightly browned, about 7–8 minutes.
6. Add garlic and spices: Stir in minced garlic, smoked paprika, and dried thyme. Cook 30–60 seconds until fragrant.
7. Build the sauce: Add tomato paste and cook, stirring, for another 30 seconds to caramelize slightly. Stir in chopped tomatoes (or crushed tomatoes) and broth, scraping up any browned bits from the pan.
8. Simmer the bison ragù: Return browned bison and any juices to the skillet. Stir, bring to a simmer, then reduce heat to medium‑low. Cook 8–10 minutes, stirring occasionally, until the sauce thickens and flavors meld. Taste and adjust salt and pepper as needed.
9. Finish the herbed potatoes: To the warm drained potatoes, add butter, a splash (1–2 Tbsp) of warm water or milk if you like, 2 Tbsp chopped parsley or finely chopped kale, 1/2 tsp salt, and pepper to taste. Gently mash with a fork or potato masher—you want them rustic with some texture, not completely smooth.
10. Plate: Spoon a bed of herbed Yukon potatoes onto each plate. Top with generous scoops of the bison and pepper ragù. Sprinkle with remaining herbs and a final crack of black pepper. Serve hot from the skillet.

Ingredients

• Simple Truth® Natural Lamb Shoulder 3/4 lb, trimmed and cut into 1-inch cubes $10.99/lb on sale
• Organic Yellow Onion 1 medium, finely chopped $1.49/lb
• Organic Garlic Bulbs 3 cloves, minced $1.99 (3 ct)
• Organic Ginger Root 1-inch piece, peeled and grated (about 1 Tbsp) $3.99/lb
• Simple Truth Organic® Roma Tomatoes or canned crushed tomatoes 3 Roma tomatoes, finely chopped (or 1 cup canned crushed tomatoes) $2.99/16 oz
• Plain yogurt (whole or 2%) 1/2 cup, at room temperature, plus extra for garnish est. $1.00 for portion
• Olive oil or ghee 3 Tbsp pantry
• Ground cumin 1 1/2 tsp pantry
• Ground coriander 1 1/2 tsp pantry
• Ground turmeric 1/2 tsp pantry
• Garam masala (or curry powder) 1 tsp, plus more to taste pantry
• Crushed red pepper flakes or cayenne 1/4 tsp (optional, to taste) pantry
• Salt & black pepper To taste pantry
• Water or low‑sodium broth 1–1 1/4 cups pantry
• Basmati or long‑grain rice 2/3 cup dry (about 1 1/3 cups cooked) pantry
• Organic Broccoli Bunch or Baby Organic Broccoli 1 small bunch (about 8 oz), cut into florets $3.49/bunch
• Fresh cilantro or Organic Rainbow Chard (leaves only, optional) 2–3 Tbsp chopped for garnish ~$2.99 bunch

Instructions

1. Prep aromatics and lamb: Trim excess hard fat from lamb shoulder and cut into 1-inch cubes. Pat dry with paper towels and season with 1 tsp salt and a little black pepper. Finely chop onion, mince garlic, and grate ginger. Chop tomatoes if using fresh.
2. Start the rice: Rinse rice under cold water until it runs mostly clear. In a small saucepan, combine rinsed rice with 1 1/3 cups water and a pinch of salt. Bring to a boil on the stove, then reduce heat to low, cover, and cook 12 minutes. Turn off heat and let stand, covered, at least 5–10 minutes while you finish the curry.
3. Brown the lamb (stove method): Heat 2 Tbsp oil in a heavy pot (like a Dutch oven) over medium‑high heat. Brown lamb cubes in a single layer (do this in 2 batches if needed) for about 2–3 minutes per side until nicely browned. Transfer to a bowl, leaving any fat in the pot.
4. Cook onions and spices: Reduce heat to medium. Add remaining 1 Tbsp oil and chopped onion with a pinch of salt. Cook 6–8 minutes, stirring, until softened and golden. Add garlic and ginger; cook 30–60 seconds until fragrant. Stir in cumin, coriander, turmeric, garam masala, and red pepper flakes/cayenne (if using), and toast the spices for 30 seconds, stirring constantly so they don’t burn.
5. Add tomatoes and simmer base: Add chopped or crushed tomatoes and 1/2 tsp salt. Cook 4–5 minutes, stirring occasionally, until tomatoes reduce and look jammy, and you see a bit of oil separating from the mixture.
6. Simmer the lamb: Return browned lamb and any accumulated juices to the pot. Stir to coat with the tomato‑spice mixture. Add 1 cup water or broth, bring to a simmer, then reduce heat to low. Cover and simmer gently for 25–30 minutes, stirring once or twice, until lamb is tender but not falling apart. If the sauce thickens too much, add a splash more water.
7. Steam or blanch the broccoli: About 10 minutes before serving, bring a small pot of salted water to a boil OR set a steamer basket over simmering water. Cook broccoli florets 3–4 minutes until bright green and just tender. Drain and toss with a drizzle of olive oil or a small pat of butter and a pinch of salt.
8. Finish the curry with yogurt: Turn the heat under the curry to low. In a small bowl, whisk the room‑temperature yogurt with a spoonful of the hot sauce to temper it, then gently stir the yogurt mixture into the pot. Simmer on very low for 2–3 minutes; do not let it boil hard or the yogurt may curdle. Taste and adjust seasoning with more salt, pepper, or a pinch more garam masala.
9. Fluff rice: Use a fork to fluff the rice, releasing steam so the grains stay separate.
10. Serve: Spoon rice into two bowls. Ladle lamb curry over the rice or alongside. Add broccoli to each bowl. Garnish with chopped cilantro or finely chopped chard leaves and an extra dollop of yogurt if you like.
11. Slow cooker option (if preferred): After browning lamb and cooking onion/garlic/ginger and toasting spices on the stove, transfer everything to a slow cooker along with tomatoes and 1 cup water/broth. Cook on LOW for 6–7 hours or HIGH for 3–4 hours, until lamb is tender. Stir in tempered yogurt at the end on the WARM setting. Prepare rice and broccoli separately on the stove as above.