Careme Recipes

Ingredients

• Skirt steak (on hand) 12–16 oz $0
• Organic Lacinato Kale 1 bunch, chopped (about 6 cups) $2.79
• Simple Truth Organic® Whole Baby Bella Mushrooms 8 oz, sliced $3.99
• Organic Jumbo Yellow Onion 1/2 medium, thinly sliced $1.49/lb
• Simple Truth Organic® Garlic Bulbs 3 cloves, minced (divided) $1.99
• Olive oil 2 tbsp, divided (not listed)
• Butter (optional) 1 tbsp (not listed)
• Red wine vinegar or balsamic 1–2 tsp (not listed)
• Broth or water 1/4 cup (not listed)
• Salt & black pepper To taste (not listed)

Instructions

1. Pat steak dry; season generously with salt and pepper. Rest 10–15 minutes while prepping veg.
2. Stove: Heat cast-iron skillet on high until very hot. Add 1 tbsp oil; sear steak 2–4 minutes per side. Rest 8–10 minutes.
3. Same skillet (medium-high): Add mushrooms + onion with a pinch of salt; cook until browned, 6–8 minutes.
4. Add half the garlic; cook 30 seconds. Add broth/water + vinegar; scrape up browned bits. Optional: swirl in butter. Season to taste.
5. Kale: In another skillet (or after removing mushrooms), add 1 tbsp oil on medium. Add remaining garlic 20 seconds, then kale + pinch of salt + 2–3 tbsp water. Cover 2 minutes to wilt; uncover and cook 2–3 minutes more.
6. Slice steak thinly against the grain. Serve steak over kale with mushrooms and pan juices.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin 1 lb $3.99 sale (1 lb)
• Organic Butternut Squash 1–1.25 lb, peeled and 1-inch cubes $1.99/lb
• Organic Leeks 1 leek, sliced and rinsed well $3.99
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $1.99
• Organic Ginger Root 1-inch piece, grated (optional but good) $3.99/lb
• Organic Kale (or Lacinato kale) 3 packed cups, chopped $2.79
• Chicken broth (or water) 3/4 cup (not listed)
• Soy sauce 2 tbsp (not listed)
• Apple cider vinegar 1 tbsp (not listed)
• Honey or brown sugar (optional) 1 tsp (not listed)
• Olive oil 1 tbsp (not listed)
• Salt & black pepper To taste (not listed)

Instructions

1. Slow cooker: Add squash, leeks, garlic, and (optional) ginger to the cooker. Season with a pinch of salt and pepper.
2. Whisk broth + soy sauce + vinegar + optional honey; pour over veg. Drizzle olive oil over the top.
3. Nestle pork tenderloin on top; season pork with salt and pepper.
4. Cook LOW 3–4 hours (or HIGH 1.5–2.5 hours) until pork reaches 145°F and is tender. Don’t overcook; tenderloin dries out if held too long.
5. Remove pork to a board; rest 5 minutes, then slice.
6. Stir chopped kale into the slow cooker, cover 5–10 minutes until wilted. Taste and adjust seasoning (more vinegar for brightness if needed).
7. Serve sliced pork over the squash-leek-kale mixture with spoonfuls of the broth.