Careme Recipes

Ingredients

• Kroger® Fresh Natural Pork Loin Boneless, cut in 1/2-inch cubes 12 oz (about 3/4 lb) sale $2.49/lb
• Fresh Tomatillo, husked 12 oz (about 8–10 medium) $2.99/lb
• Organic Jumbo Yellow Onion, cut into thick wedges 1 medium $2.19/lb
• Simple Truth Organic® Garlic Bulbs (use 3 cloves), peeled 3 cloves $2.79/3 ct
• Canned diced green chiles 1 (4 oz) can
• Low-sodium chicken broth 1.5 cups
• Cannellini beans, drained and rinsed 1 (15 oz) can
• Ground cumin 1.5 tsp
• Ground coriander 1 tsp
• Dried oregano 1 tsp
• Kosher salt & black pepper To taste
• Olive oil 2 tbsp, divided
• Lime 1, plus wedges for serving
• Fresh Organic Large Ripe Avocado, sliced (optional garnish) 1/2 avocado sale $2.99 each
• Fresh cilantro (optional) Small handful

Instructions

1. Heat oven broiler (or 500°F). Line a sheet pan with foil. Toss tomatillos, onion wedges, and garlic with 1 tbsp olive oil, a pinch of salt, and pepper. Broil on the top rack until charred in spots and softened, 8–10 minutes, flipping once.
2. Blend the roasted vegetables with the canned green chiles and 1/2 cup of the chicken broth until mostly smooth (leave a little texture). If no blender, chop finely and mash together.
3. Warm a heavy pot over medium-high heat. Pat pork dry, season with 1 tsp salt and pepper. Add 1 tbsp olive oil and sear pork in a single layer until lightly browned, 3–4 minutes. Stir in cumin, coriander, and oregano; cook 30 seconds to bloom spices.
4. Pour in the tomatillo sauce and remaining 1 cup broth. Bring to a lively simmer, then reduce heat and cook uncovered, stirring occasionally, until pork is just tender and sauce thickens a bit, 18–22 minutes.
5. Stir in cannellini beans and simmer 5 minutes more. Squeeze in half the lime; adjust salt and pepper. If you like it thinner, add a splash more broth.
6. Serve in warm bowls. Garnish with avocado, cilantro, and remaining lime wedges. Great with warm tortillas or tortilla chips if you want extra crunch.

Ingredients

• Simple Truth™ 90% Lean Natural Ground Bison 12 oz sale $11.49/16 oz
• Organic Jumbo Yellow Onion, finely diced 1 medium $2.19/lb
• Simple Truth Organic® Garlic Bulbs (use 3 cloves), minced 3 cloves $2.79/3 ct
• Tomato paste 2 tbsp
• Crushed or diced tomatoes (no salt added) 1 (14.5 oz) can
• Beef or chicken broth 1 cup
• Chipotles in adobo, minced + 1 tbsp adobo sauce 2 peppers + 1 tbsp sauce (adjust to heat)
• Ground cumin 2 tsp
• Smoked paprika 1 tsp
• Dried oregano 1 tsp
• Cinnamon (pinch) 1/8 tsp
• Unsweetened cocoa powder 1 tsp
• Strong brewed coffee or espresso 1/4 cup
• Apple cider vinegar 1 tsp
• Olive oil 1 tbsp
• Kosher salt & black pepper To taste
• Optional toppings: Fresh Organic Large Ripe Avocado, diced; shredded cheddar; red onion As desired avocado sale $2.99 each

Instructions

1. Prep aromatics: finely dice onion; mince garlic and chipotles. Brew coffee if needed.
2. Heat a medium pot over medium-high. Add olive oil and ground bison. Season with 1 tsp salt and a few grinds of pepper. Brown well, breaking into small crumbles, 4–5 minutes.
3. Add onion and cook until translucent, 3–4 minutes. Stir in garlic; cook 30 seconds.
4. Add cumin, smoked paprika, oregano, cinnamon, and cocoa; stir 20–30 seconds to bloom.
5. Stir in tomato paste and cook, scraping the bottom, until darkened and aromatic, about 1 minute.
6. Pour in coffee to deglaze, then add tomatoes, broth, minced chipotles and adobo. Bring to a simmer, then reduce heat to medium-low and cook uncovered, stirring occasionally, until thick and glossy, 20–25 minutes.
7. Finish with apple cider vinegar and adjust salt and pepper. If you want extra heat, stir in more adobo to taste.
8. Ladle into bowls and add your favorite toppings (avocado is great here).

Ingredients

• Simple Truth® Natural Ground Lamb 10 oz sale $9.99/lb
• Organic Butternut Squash, peeled and 3/4-inch dice 12 oz (about 3 cups) $1.99/lb
• Organic Lacinato Kale, ribs removed, chopped 2 packed cups $2.99 each
• Organic Jumbo Yellow Onion, small dice 1 small $2.19/lb
• Simple Truth Organic® Garlic Bulbs (use 3 cloves), minced 3 cloves $2.79/3 ct
• Harissa paste (or harissa spice blend) 1.5–2 tbsp, to taste
• Ground cumin 1.5 tsp
• Ground coriander 1 tsp
• Smoked paprika (optional) 1/2 tsp
• Crushed tomatoes 1 cup
• Low-sodium chicken or vegetable broth 1 cup
• Chickpeas, drained and rinsed 1 (15 oz) can
• Olive oil 2 tbsp, divided
• Lemon 1/2, for squeezing at the end
• Kosher salt & black pepper To taste
• Plain yogurt (optional, for serving) 2–3 tbsp

Instructions

1. Heat oven to 425°F. Toss butternut cubes with 1 tbsp olive oil, salt, and pepper on a sheet pan. Roast until caramelized on edges and just tender, 18–22 minutes.
2. Warm a pot over medium-high. Add remaining 1 tbsp olive oil and ground lamb; season with 1 tsp salt and pepper. Cook, breaking into small pieces, until well browned and some fat renders, 4–6 minutes.
3. Stir in onion and cook until softened, 3–4 minutes. Add garlic; cook 30 seconds.
4. Add cumin, coriander, and smoked paprika; stir 20–30 seconds to bloom. Stir in harissa paste and cook 30 seconds.
5. Pour in crushed tomatoes and broth; bring to a simmer and cook 8–10 minutes to thicken slightly.
6. Fold in roasted butternut and chickpeas; simmer 5 minutes so flavors meld. Stir in chopped kale and cook just until wilted and tender, 2–3 minutes.
7. Squeeze in lemon, taste, and adjust salt, pepper, and harissa for heat. Serve with a dollop of yogurt if you like. Great alongside warm flatbread or over couscous (optional).