Careme Recipes

Ingredients

• Kroger® Fresh Natural Pork Tenderloin 1 lb $3.99/lb (sale)
• Organic Acorn Squash 1 small (about 1.5 lb), halved and seeded $1.99/lb
• Organic Kale 1 small bunch (about 8 oz), stems removed, chopped $2.79/16 oz
• Organic Fuji Apple 1 medium, thinly sliced $2.49/lb
• Organic Yellow Onion 1 small, thinly sliced $1.49/lb
• Simple Truth Organic® Garlic Bulbs 4 cloves, minced (divided) $1.99/3 ct
• Apple cider (unfiltered if possible) 1/2 cup
• Dijon mustard 2 tablespoons
• Unsalted butter 1 tablespoon
• Olive oil 3 tablespoons (divided)
• Dried thyme (or rosemary) 1 teaspoon
• Salt & black pepper To taste

Instructions

1. Heat oven to 425°F. Line a sheet pan. Rub squash halves with 1 tbsp olive oil, salt, and pepper; place cut-side down on pan. Roast 25–30 minutes until tender and caramelized.
2. Pat pork dry; season all over with 1 tsp salt, 1/2 tsp pepper, and thyme. Heat 1 tbsp olive oil in an oven-safe skillet over medium-high. Sear pork 2–3 min per side until browned.
3. Add apple and onion to the skillet with pork; toss with 1 minced garlic clove. Transfer skillet to the oven and roast 14–18 minutes, until pork reaches 145°F. Move pork to a board to rest 5–10 minutes.
4. Place skillet with apples/onions over medium heat. Stir in cider and Dijon; simmer 3–5 minutes to reduce by about half. Whisk in butter; adjust salt/pepper.
5. Meanwhile, sauté kale: Warm 1 tbsp olive oil in a large pan over medium. Add remaining 3 minced garlic cloves; cook 30 seconds. Add kale, 2 tbsp water, pinch of salt; sauté 3–4 minutes until tender-bright.
6. Slice pork. Serve with acorn squash and garlicky kale; spoon cider-Dijon sauce over the pork.

Ingredients

• Kroger® Large Raw Shrimp, Peeled & Deveined, Tail Off 12 oz (thawed if frozen), patted dry $6.99/12 oz (sale)
• Organic Spaghetti Squash 1 medium (about 2.5 lb), halved and seeded $1.99/lb
• Simple Truth Organic® Garlic Bulbs 4 cloves, thinly sliced or minced $1.99/3 ct
• Simple Truth Organic® Fresh Grape Snacking Tomatoes 1/2 pint (about 1 cup), halved $3.49/10 oz
• Unsalted butter 3 tablespoons
• Olive oil 2 tablespoons
• Dry white wine (optional) 1/4 cup (or sub 1 tbsp apple cider vinegar + 3 tbsp water)
• Red pepper flakes Pinch, to taste
• Parsley & grated Parmesan (optional) 2 tbsp chopped parsley; 2–3 tbsp Parmesan
• Salt & black pepper To taste

Instructions

1. Heat oven to 425°F. Rub cut sides of squash with 1 tbsp olive oil; season with salt/pepper. Place cut-side down on a lined sheet. Roast 30–35 minutes until strands pull away easily.
2. 5 minutes before squash is done, start scampi: In a large skillet, melt 2 tbsp butter with 1 tbsp olive oil over medium. Add garlic; cook 30–45 seconds until fragrant (don’t brown).
3. Add shrimp, 1/2 tsp salt, pepper, and red pepper flakes. Sauté 1–2 minutes per side until just pink. Add wine; simmer 1–2 minutes to reduce. Stir in tomatoes and last 1 tbsp butter; warm 1 minute.
4. Shred squash into strands with a fork and toss directly into the skillet (or transfer everything to a bowl to combine). Season to taste. Finish with parsley and Parmesan if using.
5. Plate the squash and top evenly with shrimp and pan juices. Serve immediately.

Ingredients

• Simple Truth® Natural Lamb Loin Chops 1 lb (about 4 chops, 1–1.25 inches thick) $13.49/lb (sale)
• Organic Russet Potatoes 1 lb, cut into 3/4-inch wedges $1.69/lb
• Gotham Greens® Butterhead Living Lettuce 1 head, torn $2.99 (sale)
• Simple Truth Organic® Roma Tomatoes 8 oz (about 2 small), chopped $2.99/16 oz
• Organic Cucumber 1 small, chopped $1.29/ea
• Organic Red Onions 1/4 small, thinly sliced $1.59/lb
• Simple Truth Organic® Garlic Bulbs 4 cloves, minced (divided) $1.99/3 ct
• Seedless Mandarin Clementines (for juice) 2 clementines, juiced (about 1/4 cup) + zest from 1 (or use lemon if on hand) $4.99/3 lb bag
• Olive oil 6 tablespoons (divided)
• Dried oregano 2 teaspoons (divided)
• Red wine vinegar (or apple cider vinegar) 2 tablespoons
• Salt & black pepper To taste

Instructions

1. Preheat grill to medium-high (450–500°F). Bring a pot of salted water to a boil for potatoes.
2. Parboil potatoes 8 minutes until just tender. Drain well. Toss with 1 tbsp olive oil, 1 minced garlic clove, 1 tsp oregano, salt, pepper, and half the clementine zest. Wrap in a large foil packet.
3. Marinate lamb: In a bowl, combine 2 tbsp olive oil, 2 minced garlic cloves, remaining zest, 1 tsp oregano, 1/4 cup clementine juice, 1 tsp salt, and pepper. Coat chops; marinate 10 minutes while grill heats.
4. Grill potatoes (foil packet) 12–15 minutes, flipping once, until edges crisp and centers are tender.
5. Grill lamb chops 3–4 minutes per side for medium (internal 135°F); rest 5 minutes, tented.
6. Make salad: Toss lettuce, tomatoes, cucumber, and red onion with 2 tbsp olive oil, 2 tbsp vinegar, pinch oregano, salt, and pepper.
7. Serve lamb with grilled potatoes and the village salad. Spoon any resting juices over the chops.