Careme Recipes

Ingredients

• Simple Truth® Natural Lamb Loin Chops 2 loin chops (about 12–16 oz total) $13.49 sale (reg $15.99) / 1 lb
• Brussels Sprouts 12–16 oz, trimmed/halved $3.99 / 1 lb (or Kroger® Brussels Sprouts Halves $3.99 / 12 oz)
• Simple Truth Organic® Fuji Apples – 2 Pound Bag 1 apple, cored and thinly sliced $4.99 / 2 lb
• Sweet onion (from bag) 1/2 small onion, thinly sliced $5.49 / 3 lb bag (Private Selection® Peruvian Gold Sweet Onion)
• Garlic (optional) 1 clove, minced $6.99 / 1 lb (Organic Garlic)
• Olive oil 2–3 tbsp, divided
• Dijon mustard 1 tsp
• Apple cider vinegar or lemon juice 1–2 tsp
• Chicken stock or water 1/3 cup
• Butter (optional) 1 tsp
• Salt & black pepper to taste
• Dried thyme or rosemary (or fresh if you have) 1/2 tsp

Instructions

1. Prep: Heat oven to 425°F. Halve Brussels sprouts (or open the bag of halves). Pat lamb chops very dry; season both sides generously with salt, pepper, and thyme/rosemary.
2. Roast the Brussels sprouts: Toss sprouts with 1–1 1/2 tbsp olive oil, salt, and pepper. Spread cut-side down on a sheet pan and roast 18–25 minutes until deeply browned and tender, flipping once if you want extra-even color.
3. Sear the lamb: When the sprouts go in, heat a skillet (cast iron if you have it) on medium-high with 1 tbsp olive oil. Sear lamb chops 3–4 minutes per side for medium-rare to medium (adjust for thickness). Transfer chops to a plate to rest.
4. Build the wintery pan sauce: Lower heat to medium. In the same skillet add onion (and garlic if using). Cook 2–3 minutes to soften. Add sliced apple and a pinch of salt; cook 2–3 minutes until just starting to soften.
5. Finish sauce: Stir in Dijon, stock/water, and vinegar/lemon. Scrape up browned bits; simmer 2–4 minutes until lightly syrupy. Swirl in butter if using; taste and adjust salt/pepper.
6. Serve: Plate lamb chops, spoon apple-pan sauce over top, and serve with the roasted Brussels sprouts.

Ingredients

• Simple Truth™ Natural Bison Ribeye Steak 2 ribeyes (2 x 8 oz) $14.49 sale (reg $18.99) / 8 oz
• Organic Yukon Gold Potatoes 12 oz potatoes (about 2 medium), scrubbed and cut into 1-inch chunks $4.99 / 3 lb
• Organic Broccoli Bunch 1 bunch (about 10–12 oz), cut into long florets $3.49 / 1 lb
• Olive oil 2–3 tbsp, divided
• Salt & black pepper to taste
• Garlic (optional) 1 clove, grated or minced $6.99 / 1 lb (Organic Garlic)
• Butter or Greek yogurt/sour cream (optional) 1–2 tbsp for potatoes
• Lemon (optional) 1/2 lemon, for squeezing

Instructions

1. Prep: Set grill to medium-high (or use a grill pan on the stove). Bring a small pot of salted water to a boil for potatoes.
2. Cook potatoes: Boil potato chunks 12–15 minutes until very tender. Drain well. Return to pot; smash with a fork, mixing in 1 tbsp olive oil and butter/yogurt if using. Season with salt and pepper; cover to keep warm.
3. Season the bison: Pat steaks dry. Rub with 1 tbsp olive oil, salt, and pepper (and a little grated garlic if you like). Let sit while grill heats.
4. Grill broccoli: Toss broccoli with 1 tbsp olive oil, salt, and pepper. Grill 3–5 minutes total, turning, until charred in spots and crisp-tender. Optional: finish with a squeeze of lemon.
5. Grill bison ribeyes: Grill about 3–4 minutes per side for medium-rare to medium (bison is lean—don’t overcook). Rest 5 minutes before slicing.
6. Serve: Plate smashed Yukon Golds, grilled broccoli, and bison ribeye (whole or sliced). Spoon any resting juices over the potatoes.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin 1 lb pork tenderloin $3.99 sale (reg $8.29) / 1 lb
• Organic Baby Bok Choy 10–12 oz, halved or chopped $3.99 / 1 lb
• Kroger® Brand Snow Peas 8 oz $3.89 / 8 oz
• Organic Ginger Root 1 tbsp finely grated (about a 1-inch knob) $5.99 / 1 lb
• Sweet or yellow onion 1/2 onion, thinly sliced $2.19–$5.49 (see list)
• Neutral oil (canola/avocado) 2 tbsp, divided
• Soy sauce 2 1/2 tbsp
• Honey or brown sugar 1–2 tbsp
• Rice vinegar or apple cider vinegar 1 tbsp
• Cornstarch (optional, for glossy sauce) 1 tsp mixed with 2 tsp water
• Cooked rice (optional) 1–1 1/2 cups cooked, for serving

Instructions

1. Prep: Trim any silver skin from the tenderloin. Slice pork into 1/2-inch medallions for quick cooking. Halve/chop bok choy; string snow peas if needed. Mix sauce: soy sauce + honey + vinegar + grated ginger (and the cornstarch slurry if using).
2. Sear the pork: Heat a large skillet or wok on medium-high. Add 1 tbsp oil. Sear pork in a single layer (work in batches if needed) 2–3 minutes per side until browned and just cooked through. Transfer to a plate.
3. Stir-fry the vegetables: Add remaining 1 tbsp oil. Add onion; cook 1 minute. Add bok choy (stems first if separated) and snow peas; stir-fry 3–5 minutes until crisp-tender.
4. Glaze: Return pork (and juices) to the pan. Pour in the sauce and toss 30–90 seconds until glossy and coating everything. If it thickens too much, splash in 1–2 tbsp water.
5. Serve: Spoon over rice if using, or serve as a hearty vegetable-forward plate.