Careme Recipes

Ingredients

• Kroger® Fresh Natural Pork Tenderloin 1 lb $3.99/lb (sale)
• Kroger® Brussels Sprouts (24 oz) About 12 oz (half bag) $6.00 (BIG DEAL)
• Simple Truth Organic® Fuji Apples (2 lb bag) or any Fuji apples 1 large apple, thinly sliced $4.99 (bag)
• Private Selection® Peruvian Gold Sweet Onion (3 lb bag) 1/2 small onion, thinly sliced $5.49 (bag)
• Simple Truth Organic® Garlic Bulbs (3 ct) 1 clove, minced $2.79
• Olive oil 2–3 tbsp, divided —
• Dijon mustard 1 tsp —
• Apple cider vinegar 2 tsp —
• Chicken stock or water 1/3 cup —
• Butter (optional but nice) 1 tbsp —
• Salt + black pepper To taste —
• Dried thyme or rosemary (optional) 1/2 tsp —

Instructions

1. Prep: Heat oven to 425°F. Trim Brussels sprouts and halve them. Pat pork very dry with paper towels; season all over with salt, pepper, and (optional) thyme/rosemary. Slice apple and onion; mince garlic.
2. Roast sprouts: Toss sprouts with 1–1 1/2 tbsp olive oil, salt, and pepper. Spread cut-side down on a sheet pan. Roast 18–22 minutes, flipping once, until browned and tender.
3. Sear pork: While sprouts roast, heat an oven-safe skillet on medium-high with 1 tbsp olive oil. Sear tenderloin 2–3 minutes per side until nicely browned (including the ends).
4. Finish in oven: Transfer skillet to oven and roast 10–14 minutes, until pork reaches 145°F in the thickest part. Move pork to a plate and rest 5–10 minutes.
5. Apple-onion pan sauce: Put skillet back on medium heat (careful—handle is hot). Add sliced onion and a pinch of salt; cook 2–3 minutes. Add garlic and cook 30 seconds. Add apple slices; cook 2 minutes.
6. Deglaze + finish: Stir in Dijon, vinegar, and stock/water, scraping browned bits. Simmer 2–4 minutes until lightly saucy. Off heat, swirl in butter (optional). Taste and adjust salt/pepper.
7. Serve: Slice pork into medallions. Plate with roasted Brussels sprouts and spoon apple pan sauce over the pork.

Ingredients

• Simple Truth® Natural Lamb Shoulder 1 lb, cut into 1–1 1/2 inch chunks $10.99/lb (sale)
• Organic Butternut Squash 1 lb, peeled and cut into 3/4-inch cubes $1.99/lb
• Organic Kale or Organic Lacinato Kale 3 packed cups, chopped $2.99
• Organic Jumbo Yellow Onion 1/2 large onion, diced $2.19/lb
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $2.79
• Chicken stock or water 2 cups —
• Lemon 1/2 lemon (zest + juice) —
• Olive oil 1 tbsp —
• Tomato paste (optional) 1 tbsp —
• Dried oregano or thyme 1 tsp —
• Bay leaf (optional) 1 —
• Salt + black pepper To taste —
• Cooked rice or crusty bread (for serving) Enough for 2 —

Instructions

1. Prep: Peel/cube butternut squash. Dice onion, mince garlic, chop kale. Season lamb all over with salt and pepper.
2. Brown lamb (stove): Heat a skillet over medium-high with 1 tbsp olive oil. Brown lamb in a single layer (work in batches) 2–3 minutes per side. Transfer to slow cooker.
3. Build the stew: Add onion, garlic, butternut squash, oregano/thyme, and (optional) tomato paste to the slow cooker. Add stock/water and (optional) bay leaf. Stir briefly.
4. Slow cook: Cover and cook on LOW 6–7 hours or HIGH 3–4 hours, until lamb is tender and squash is soft but not mushy.
5. Finish with greens + lemon: Stir in chopped kale, cover, and cook 10–15 minutes until wilted. Stir in lemon zest and juice. Taste and adjust salt/pepper.
6. Serve: Ladle into bowls over cooked rice or with crusty bread to soak up the broth. (If you have time, skim excess fat from the surface before serving.)

Ingredients

• Fresh Wild Mussels (never frozen) 1 lb $3.99/lb (sale)
• Simple Truth Organic® Fresh Grape Snacking Tomatoes OR on-the-vine tomatoes 10 oz grape tomatoes, halved (or 2 chopped tomatoes) $4.79 (10 oz) or $3.99/lb
• Organic Kale or Organic Lacinato Kale 1 small bunch (about 5–6 packed cups), stems removed, chopped $2.99
• Organic Long English Cucumber (optional side salad add-on) 1/2 cucumber, sliced (optional) $3.99
• Simple Truth Organic® Garlic Bulbs 3 cloves, thinly sliced (2 for mussels, 1 for kale) $2.79
• Olive oil 2 tbsp, divided —
• Butter (optional) 1 tbsp —
• White wine (or extra stock) 1/3 cup —
• Chicken/veg stock or water 1/3 cup —
• Red pepper flakes (optional) Pinch —
• Salt + black pepper To taste —
• Crusty bread (for dipping) 4 thick slices —

Instructions

1. Prep: Rinse mussels in a colander under cold water. Pull off any beards and discard any mussels that are cracked or won’t close when tapped. Halve tomatoes. Chop kale; slice garlic.
2. Cook the kale (stove): In a large skillet, heat 1 tbsp olive oil over medium. Add 1 sliced garlic clove and a pinch of salt; cook 30 seconds. Add kale plus 2–3 tbsp water. Cover and steam-sauté 4–6 minutes, stirring once or twice, until tender. Season with pepper; set aside (covered) to keep warm.
3. Cook the mussels (stove): In a large pot or deep skillet with a lid, heat 1 tbsp olive oil over medium. Add remaining garlic and a pinch of red pepper flakes; cook 30–45 seconds.
4. Build the broth: Add tomatoes and a pinch of salt; cook 2 minutes until they start to slump. Add wine and stock/water; bring to a lively simmer.
5. Steam mussels: Add mussels, cover, and cook 4–6 minutes, shaking the pot once halfway through, until mussels open. Discard any that remain closed.
6. Finish: Off heat, swirl in butter (optional) and taste the broth—adjust salt/pepper as needed.
7. Serve: Pile mussels into two bowls, ladle broth and tomatoes over the top, and serve with the garlicky kale and crusty bread for dipping. (Optional: quick cucumber slices on the side for crunch.)