Careme Recipes

Ingredients

• Choice Flat Iron Beef Steak (about 1 lb) 1 lb $13.99/lb (sale)
• Simple Truth Organic® Whole Carrots Bag 1/2–3/4 lb carrots (about 4–6 medium), cut into 2-inch sticks $3.29 (2 lb)
• Organic Jumbo Yellow Onion 1/2 onion, thinly sliced $2.19/lb
• Organic Garlic 2 cloves, minced $6.99/lb
• Organic Russet Potatoes 3/4–1 lb, peeled and cubed $2.29/lb
• Red wine (for sauce) 1/2 cup
• Beef broth or water 1/2 cup
• Butter 2–3 tbsp, divided
• Olive oil 1–2 tbsp
• Dijon mustard (optional, for sauce) 1 tsp
• Salt & black pepper to taste
• Fresh thyme or rosemary (optional) 1/2 tsp dried or 2 sprigs

Instructions

1. Prep: Heat oven to 425°F. Put a pot of salted water on for the potatoes. Pat steak very dry; season generously with salt and pepper.
2. Roast carrots: Toss carrots with 1 tbsp olive oil, salt, pepper (and thyme/rosemary if using). Roast on a sheet pan 20–25 minutes, flipping once, until browned and tender.
3. Mash potatoes: Boil potatoes 12–15 minutes until very tender. Drain well, return to hot pot, then mash with 1–2 tbsp butter and a splash of broth/water (or milk if you have it). Season with salt and pepper; cover to keep warm.
4. Sear steak (stove): Heat a heavy skillet over medium-high until hot. Add a thin film of oil. Sear steak 3–5 minutes per side (depending on thickness) to medium-rare/medium. Transfer to a plate to rest at least 5–8 minutes.
5. Make pan sauce: Lower heat to medium. Add sliced onion with a pinch of salt; sauté 2–3 minutes. Add garlic; cook 30 seconds. Pour in red wine and scrape up browned bits; simmer 2–3 minutes. Add broth/water; simmer 2–3 minutes more. Off heat, whisk in 1 tbsp butter (and Dijon if using). Taste and season.
6. Slice & serve: Slice steak against the grain. Plate with mashed potatoes and roasted carrots; spoon pan sauce over steak.

Ingredients

• Fresh Wild Mussels (never frozen) 1 lb $6.99/lb (sale)
• Fresh Organic On the Vine Tomatoes 3/4–1 lb, chopped (or 2–3 medium tomatoes) $3.99/lb
• Organic Garlic 3–4 cloves, thinly sliced $6.99/lb
• Organic Jumbo Yellow Onion 1/2 onion, thinly sliced $2.19/lb
• Simple Truth Organic® Thai Basil Container A small handful, torn $2.79
• Organic Zucchini Squash 1 lb (about 2 medium), sliced into 1/2-inch rounds or half-moons $2.79/lb
• White wine (or water + squeeze of lemon) 1/2 cup
• Olive oil 2–3 tbsp, divided
• Butter (optional) 1 tbsp
• Crushed red pepper (optional) pinch
• Salt & black pepper to taste
• Lemon (optional) 1/2, for finishing

Instructions

1. Prep: Rinse mussels under cold water; scrub if needed. Pull off beards. Discard any cracked or open mussels that don’t close when tapped.
2. Sear zucchini (stove): Heat a large skillet over medium-high with 1–2 tbsp olive oil. Add zucchini in a single layer (work in batches if needed). Season with salt and pepper. Cook 2–3 minutes per side until browned and tender; set aside.
3. Build broth: In a large pot or deep skillet with a lid, heat 1 tbsp olive oil over medium. Add onion with a pinch of salt; cook 3–4 minutes until softened. Add garlic (and a pinch of red pepper if using); cook 30 seconds.
4. Tomatoes + steam: Add chopped tomatoes and a pinch of salt; cook 3–5 minutes until they start to break down. Add wine; simmer 1 minute.
5. Cook mussels: Add mussels, cover, and steam 4–6 minutes, shaking the pot once or twice, until mussels open.
6. Finish: Turn off heat. Stir in basil and optional butter. Taste broth and adjust salt/pepper; add a squeeze of lemon if you like it brighter.
7. Serve: Divide mussels and broth between two bowls. Serve zucchini alongside (or tuck it into the broth like a veg “dipper”). Discard any mussels that didn’t open.

Ingredients

• Kroger® Pork Shoulder Blade Boston Roast Boneless 1 lb $5.59/lb (sale)
• Organic Green Cabbage 1/2 small head (about 3–4 packed cups), thinly shredded $2.49/lb
• Organic Jumbo Yellow Onion 1/2 onion, sliced $2.19/lb
• Organic Garlic 2 cloves, minced $6.99/lb
• Fresh Organic Medium Ripe Avocado 1 avocado, sliced $1.50 (sale)
• Apple cider vinegar 2 tbsp, divided
• Ketchup or tomato sauce 1/3 cup
• Brown sugar or honey 1–2 tbsp
• Smoked paprika 1 tsp
• Chili powder 1 tsp
• Ground cumin 1/2 tsp
• Salt & black pepper to taste
• Water or broth 1/2 cup
• Olive oil or mayo (for slaw) 1 tbsp olive oil or 2 tbsp mayo
• Lime or lemon (optional) 1/2, for slaw/avocado
• Tortillas or buns (optional, not on sale list) for serving, if desired

Instructions

1. Prep: Thinly slice onion; mince garlic. Season pork all over with salt, pepper, paprika, chili powder, and cumin.
2. Slow cooker: Add onion to the slow cooker. Set pork on top. Whisk ketchup, 1 tbsp vinegar, sugar/honey, and 1/2 cup water/broth; pour around the pork.
3. Cook: Cover and cook on HIGH 3.5–4.5 hours (or LOW 6–7 hours) until it shreds easily with a fork.
4. Make slaw: While pork cooks, toss shredded cabbage with olive oil (or mayo), remaining 1 tbsp vinegar, a pinch of salt and pepper, and a squeeze of lime/lemon if using. Let it sit to soften slightly.
5. Shred + sauce: When pork is tender, transfer to a bowl, shred, then stir back into the cooker juices to coat. Taste and adjust (more vinegar for tang, more sugar for sweetness, more salt if needed).
6. Serve: Pile pulled pork over cabbage slaw and top with sliced avocado. Serve as bowls or stuff into warm tortillas/buns if you have them.