Careme Recipes

Ingredients

• Kroger® Fresh Natural Pork Shoulder Butt Bone In (you’ll trim off bone) 2½–3 lb piece (you’ll cook it all; leftovers keep/freeze well) $2.99/lb
• Salt 1 Tbsp, divided
• Black pepper 2 tsp, divided
• Ground coffee (fine or espresso grind) 1 Tbsp
• Smoked paprika 2 tsp
• Ground cumin 2 tsp
• Dried oregano 1 tsp
• Garlic powder 1 tsp
• Olive oil 2 Tbsp
• Orange juice (or apple juice) ½ cup
• Apple cider vinegar 2 Tbsp
• Simple Truth Organic® Garlic Bulbs 4 cloves, smashed $1.99 (3 ct)
• Organic Jumbo Yellow Onion 1 large, sliced $1.49/lb
• Bay leaf (optional) 1
• Small corn or flour tortillas 8–10, warmed
• FOR WINTER SLAW
• Organic Green Cabbage or Organic Red Cabbage 4 packed cups very thinly sliced (about 10–12 oz) $1.69–1.99/lb
• Organic Fuji Apple or Large Fuji Apple 1 medium, matchsticks (leave peel on) $1.99–2.79/lb
• Fresh Organic Large Ripe Avocado (optional) ½, diced for topping $3.50/ea
• Lime juice (or additional apple cider vinegar) 3 Tbsp total, divided for slaw and finishing
• Honey 1½ tsp
• Olive oil 1½ Tbsp
• Fresh cilantro (optional) ¼ cup chopped
• Crumbled queso fresco or feta (optional) 2–3 Tbsp for topping

Instructions

1. Trim & season pork: Trim excess surface fat and remove bone if your cut is bone‑in (cut into 3–4 large chunks). Pat dry. In a small bowl mix 2 tsp salt, 1½ tsp pepper, coffee, smoked paprika, cumin, oregano, and garlic powder. Rub all over pork. Let sit 15–30 minutes (or cover and refrigerate overnight, then bring to room temp 30 minutes before cooking).
2. Sear on grill: Preheat grill to medium‑high (or use a cast‑iron grill pan on the stove). Drizzle pork chunks with 2 Tbsp olive oil. Grill 2–3 minutes per side until nicely browned/marked. You’re just searing, not cooking through.
3. Set up slow cooker: Layer sliced onion and smashed garlic in the bottom of the slow cooker with bay leaf if using. Place seared pork on top.
4. Add braising liquid: In a small bowl, stir orange juice, apple cider vinegar, and remaining 1 tsp salt and ½ tsp pepper. Pour around (not directly on top of) pork.
5. Slow‑cook: Cover and cook on LOW for 7–9 hours or HIGH for 4–5 hours, until pork is fork‑tender and shreds easily.
6. Make slaw: About 30 minutes before serving, mix cabbage and apple in a large bowl. In a small jar, whisk or shake together 2 Tbsp lime juice, honey, 1½ Tbsp olive oil, ¼ tsp salt, and a few grinds of pepper. Toss with cabbage and apple. Add cilantro if using. Taste and adjust with more lime/salt. Let stand to slightly soften.
7. Shred pork: Transfer pork to a large bowl, discard bay leaf and any big onion pieces you don’t want. Skim excess fat from cooking liquid. Shred meat with two forks. Moisten with some of the cooking juices (start with ¼ cup and add more to taste).
8. Optional grill finish for char: Preheat grill to high. Spread some shredded pork on a grill pan or perforated grill tray (or a cast‑iron skillet directly on the grates). Grill 3–5 minutes, stirring once or twice, until edges get crisp and caramelized. Work in batches so it crisps instead of steams.
9. Warm tortillas: Warm tortillas on the grill for 15–30 seconds per side or in a dry skillet until pliable.
10. Serve: Pile pork into tortillas. Top with winter slaw, diced avocado, cheese if using, and an extra squeeze of lime (use remaining 1 Tbsp lime juice at the table). Serve 2–3 tacos per person.

Ingredients

• Foster Farms Fresh & Natural Cage Free Whole Chicken 1 small chicken, about 3–3½ lb $2.09/lb
• Salt 2½ tsp, divided
• Black pepper 1½ tsp, divided
• Olive oil 3½ Tbsp, divided
• Simple Truth Organic® Garlic Bulbs 5 cloves, minced $1.99 (3 ct)
• Fresh thyme or Simple Truth Organic® Baby Dill (or dried Italian herbs) 2 Tbsp fresh chopped or 2 tsp dried
• Lemon 1 (zest and juice, divided)
• Small onion or Organic Jumbo Yellow Onion ½, quartered $1.49/lb
• Chicken broth or water ½ cup for slow cooker
• FOR GRILLED BRUSSELS & APPLES
• Fresh Made Brussel Sprout Bake OR whole Brussels sprouts 12 oz Brussels sprouts, trimmed and halved $6 (9.2 oz) or ~ $3/lb whole
• Organic Fuji Apple or Large Fuji Apple 1 large, cut into thick wedges (leave peel on) $1.99–2.79/lb
• Olive oil 2 Tbsp
• Salt & pepper ~½ tsp salt, ¼ tsp pepper, to taste
• Dijon mustard 1 Tbsp
• Apple cider vinegar 1½ Tbsp
• Honey or maple syrup 1 tsp

Instructions

1. Make herb paste: In a small bowl, combine 2 Tbsp olive oil, 4 minced garlic cloves, chopped herbs, zest of half the lemon, 1½ tsp salt, and 1 tsp pepper to form a paste.
2. Prep chicken: Pat chicken very dry with paper towels, inside and out. Loosen the skin gently over breasts and thighs with your fingers.
3. Season chicken: Rub about half the herb paste under the skin over breasts and thighs, then rub the rest all over the outside. Sprinkle cavity with a pinch of salt; stuff with onion quarters and remaining lemon half (cut in two). Tie legs loosely if desired.
4. Slow‑cook: Pour ½ cup broth or water into the slow cooker. Place chicken breast‑side up on top (you can crumple a ring of foil to lift it slightly off the bottom if desired). Cover and cook on LOW 5–6 hours or HIGH 3–4 hours, until thigh registers at least 160°F and juices run mostly clear. The skin will be pale at this point—that’s okay.
5. Chill briefly for easier handling (optional): If you have time, carefully transfer the chicken to a tray and let it cool 20–30 minutes in the fridge to firm up before grilling. This helps it stay together, but you can skip if short on time.
6. Prep grill and veggies: Preheat grill to medium‑high (about 400–450°F). In a large bowl, toss Brussels sprouts and apple wedges with 2 Tbsp olive oil, ½ tsp salt, and ¼ tsp pepper.
7. Crisp chicken on grill: Brush chicken lightly with ½ Tbsp olive oil. Place chicken on the grill, breast‑side down first. Grill 4–6 minutes per side, moving as needed, until skin is browned and crisp and internal temp is 165°F in the thigh. Handle gently with tongs and a spatula. Move to a cooler zone if it threatens to burn.
8. Grill Brussels & apples: While chicken crisps, place Brussels sprouts and apples in a grill basket or on a grill tray. Grill 10–12 minutes, tossing occasionally, until sprouts are tender and charred in spots and apples are softened with grill marks.
9. Make quick vinaigrette: In the same bowl you used for the vegetables (no need to wash), whisk Dijon, apple cider vinegar, honey/maple, remaining minced garlic clove, ¼ tsp salt, a pinch of pepper, and remaining lemon zest and juice (start with half, add more to taste).
10. Toss warm veggies: As soon as Brussels sprouts and apples come off the grill, toss them with the vinaigrette. Taste and adjust seasoning.
11. Rest & carve chicken: Let grilled chicken rest 10 minutes. Carve into breast, thigh, drumstick, and wing portions, discarding skin if you prefer less fat.
12. Serve: Plate chicken pieces for two (about ½ chicken each) with a generous scoop of warm grilled Brussels‑apple salad alongside. Spoon any remaining vinaigrette or pan juices over the chicken.

Ingredients

• Simple Truth® Natural Lamb Shoulder 1½ lb, excess surface fat trimmed, cut into 3–4 large chunks $10.99/lb (sale)
• Salt 2 tsp, divided
• Black pepper 1½ tsp, divided
• Olive oil 3 Tbsp, divided
• Simple Truth Organic® Garlic Bulbs 5 cloves, minced, plus 1 clove for finishing $1.99 (3 ct)
• Organic Jumbo Yellow or Red Onion 1 medium, diced $1.49–1.59/lb
• Fresh Organic On the Vine Tomatoes or Roma Tomatoes (or canned crushed) 2 cups chopped fresh or 1 (14.5 oz) can crushed tomatoes $3.19/lb or $2.99/16 oz
• Dry red wine (optional, can sub broth) ½ cup
• Beef or chicken broth ½ cup
• Tomato paste 1 Tbsp
• Fresh rosemary and thyme (or dried Italian herbs) 2–3 sprigs fresh each, or 1½ tsp dried total
• Bay leaf 1 (optional)
• Crushed red pepper flakes (optional) ⅛–¼ tsp
• FOR GRILLED VEGGIES
• Zucchini or Organic Zucchini Squash 2 small to medium (about 10–12 oz) $1.69–2.39/lb
• Simple Truth Organic® Whole Baby Bella Mushrooms 8 oz, stems trimmed, halved or thickly sliced $3.99/8 oz
• Olive oil 2 Tbsp
• Salt & pepper ~½ tsp salt, ¼ tsp pepper, to taste
• Fresh parsley (optional) 2–3 Tbsp chopped for garnish
• Cooked polenta, mashed potatoes, or crusty bread (to serve) About 1½–2 cups cooked starch total

Instructions

1. Season lamb: Pat lamb shoulder chunks dry. Season all over with 1½ tsp salt and 1 tsp pepper.
2. Brown lamb (optional but recommended): Heat 1½ Tbsp olive oil in a large skillet over medium‑high. Sear lamb 2–3 minutes per side until browned. Transfer to slow cooker.
3. Sauté aromatics: In the same skillet, add remaining 1½ Tbsp olive oil and diced onion. Cook 3–4 minutes until softened, scraping up browned bits. Add 4 minced garlic cloves; cook 30 seconds until fragrant.
4. Build sauce: Add tomato paste to skillet and cook 1 minute, stirring. Add red wine (if using) and broth; simmer 2 minutes, scraping up any remaining bits. Stir in chopped tomatoes (or canned), herbs, bay leaf, red pepper flakes if using, and a pinch of salt.
5. Slow‑cook: Pour sauce over lamb in slow cooker. Cover and cook on LOW 7–9 hours or HIGH 4–5 hours, until lamb is very tender and shreds easily. Taste sauce halfway through and adjust salt if needed.
6. Shred lamb & skim fat: Transfer lamb pieces to a bowl and shred with forks, discarding any large fat pieces. Skim excess surface fat from the sauce in the slow cooker. Return shredded lamb to the sauce and keep on WARM.
7. Prep grill and veggies: Preheat grill to medium‑high. Slice zucchini lengthwise into ¼‑inch planks or ribbons. Toss zucchini and mushrooms with 2 Tbsp olive oil, ½ tsp salt, and ¼ tsp pepper.
8. Grill vegetables: Place zucchini and mushrooms on the grill (use a grill basket for mushrooms if you have one). Grill 3–5 minutes per side for zucchini and 6–8 minutes for mushrooms, until tender and nicely charred in spots.
9. Slice & season veggies: Remove grilled veggies to a cutting board. Slice zucchini into wide strips or bite‑size pieces. Roughly chop mushrooms if desired. Toss together in a bowl with 1 minced garlic clove and a spoonful or two of the lamb sauce for extra flavor.
10. Combine or plate: Option 1 (rustic mix): Stir grilled veggie mixture directly into the lamb and sauce in the slow cooker, then taste and adjust seasoning. Option 2 (plated): Serve lamb ragu over polenta or with bread, and pile grilled veggies alongside or on top.
11. Finish & serve: Stir in chopped parsley. Taste the lamb sauce—add a squeeze of lemon or a splash of vinegar if it needs brightness, and adjust salt/pepper. Serve in warm bowls over polenta/mashed potatoes or with crusty bread for dipping, dividing lamb and vegetables evenly between two plates (you’ll likely have leftover lamb ragu, which freezes well).