Careme Recipes

Ingredients

• Kroger® Fresh Natural Pork Tenderloin 12 oz (about 3/4 lb) for 2 people $3.99 (sale) per 1 lb
• Organic Butternut Squash 1 lb (about 3 cups 1-inch cubes) $1.99/lb
• Organic Kale (or Organic Lacinato Kale) 1/2 lb (about 6 packed cups chopped) $2.49
• Broccoli Crown (optional add-on veg) 1/2 lb, florets (optional) $1.99 (sale) per 1 lb
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $1.99
• Private Selection® Peruvian Gold Sweet Onion (or any onion) 1/4 onion, thinly sliced $3.99 (3 lb bag)
• Dijon mustard 1 1/2 Tbsp
• Chicken stock (or water + pinch of salt) 1/2 cup
• Apple cider vinegar or lemon juice 1 1/2 tsp
• Olive oil 2 1/2 Tbsp, divided
• Butter (optional but tasty) 1 Tbsp
• Honey or maple syrup 1 tsp
• Dried thyme or rosemary 1/2 tsp
• Salt & black pepper To taste
• Red pepper flakes (optional) Pinch

Instructions

1. Prep: Heat oven to 425°F. Line a sheet pan. Peel and cube the butternut squash (1-inch). Chop kale into bite-size pieces (remove tough stems). Mince garlic. Slice a little onion.
2. Roast the squash: Toss squash with 1 Tbsp olive oil, honey/maple, thyme/rosemary, salt and pepper. Spread on the sheet pan and roast until browned and tender, 22–28 minutes, flipping once halfway.
3. Prep the pork: Pat pork tenderloin dry. Slice into 1-inch medallions. Season both sides generously with salt and pepper.
4. Sear (stove): Heat a large skillet over medium-high. Add 1 Tbsp olive oil. Sear pork medallions until browned, 2–3 minutes per side, then transfer to a plate (they’ll finish in the sauce).
5. Make the pan sauce: Lower heat to medium. Add butter (or 1 tsp olive oil). Add sliced onion and cook 2 minutes. Stir in garlic for 30 seconds. Add stock and scrape up browned bits. Whisk in Dijon and vinegar/lemon. Simmer 2–3 minutes to slightly thicken.
6. Finish the pork: Return pork (and any juices) to the skillet. Simmer gently until pork reaches 145°F and sauce lightly coats a spoon, 3–5 minutes. Taste and adjust salt/pepper; add a pinch of red pepper flakes if you like.
7. Sauté kale: In a second skillet (or after pork is done), heat 1/2 Tbsp olive oil over medium. Add kale with a splash of water, cover 2 minutes to steam, then uncover and cook 2–3 minutes more. Season with salt/pepper and a tiny squeeze of lemon/vinegar.
8. Serve: Plate roasted squash and kale, top with pork, spoon Dijon pan sauce over everything.

Ingredients

• Simple Truth™ Natural Bison Ribeye Steak 1 steak (8 oz) for 2 people $14.49 (sale) per 8 oz
• Organic Baby Bok Choy 3/4 lb (about 3–4 small heads), halved $2.99/lb
• Organic Ginger Root About 1 Tbsp grated $3.99/lb
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $1.99
• Cooked rice (white or brown) 1 1/2 cups cooked (about 3/4 cup per person)
• Soy sauce 2 1/2 Tbsp
• Honey or brown sugar 1 tsp
• Rice vinegar (or apple cider vinegar) 1 1/2 Tbsp
• Toasted sesame oil (optional) 1 tsp
• Neutral oil (avocado/canola) 2 Tbsp, divided
• Black pepper To taste
• Crushed red pepper or chili flakes (optional) Pinch
• Sesame seeds and/or sliced scallions (optional) For serving

Instructions

1. Prep: Start rice first if not already cooked. Pat bison steak very dry and season all over with black pepper and a little salt (go lighter on salt since soy sauce is coming). Halve bok choy and grate ginger; mince garlic.
2. Mix quick sauce: Stir together soy sauce, vinegar, honey, and sesame oil (if using).
3. Sear the steak (stove): Heat a cast-iron or heavy skillet over high until very hot. Add 1 Tbsp neutral oil. Sear bison 2–3 minutes per side for medium-rare (bison is lean; don’t overcook). Transfer to a plate and rest 5–8 minutes.
4. Stir-fry bok choy: Reduce heat to medium-high. Add remaining 1 Tbsp oil. Add ginger and garlic; stir 20–30 seconds. Add bok choy cut-side down and cook 2 minutes to char slightly. Flip/stir and cook 1–2 minutes more.
5. Glaze: Pour in the sauce and toss. Simmer 30–60 seconds until glossy and bok choy is crisp-tender. Add chili flakes if you want heat.
6. Slice & serve: Thinly slice rested bison across the grain. Spoon rice into bowls, pile bok choy on top, and lay steak slices over. Drizzle any resting juices over the top. Garnish with sesame seeds/scallions if using.

Ingredients

• Kroger® Wild Caught Large Raw Gulf Shrimp Peeled & Deveined Tail Off 12 oz $7.00 (sale) per 12 oz
• Broccoli Crown 1/2–3/4 lb florets $1.99 (sale) per 1 lb
• Organic Green Cabbage 1/2 lb, thinly sliced (about 4 cups) $1.69/lb
• Organic Cucumber (or Organic Long English Cucumber) 1, sliced $1.69 each (or $2.49 English)
• Simple Truth Organic® Garlic Bulbs 3 cloves, minced (divided) $1.99
• Lemon 1 (zest + juice)
• Olive oil 3 Tbsp, divided
• Dried oregano or Italian seasoning 1/2 tsp
• Paprika (optional) 1/2 tsp
• Salt & black pepper To taste
• Mayonnaise or plain yogurt 2 Tbsp
• Dijon mustard 1 tsp
• Apple cider vinegar 1 Tbsp
• Honey (optional) 1/2 tsp
• Crusty bread (optional) 2 slices, to serve

Instructions

1. Prep: Heat oven to 450°F. Line a sheet pan. Pat shrimp dry. Cut broccoli into bite-size florets. Thinly slice cabbage. Slice cucumber. Mince garlic (keep 2 cloves for shrimp/broccoli, 1 clove for dressing). Zest and juice the lemon.
2. Roast shrimp + broccoli (oven): On the sheet pan, toss broccoli with 1 Tbsp olive oil, salt, pepper. Push broccoli to one side. Toss shrimp with 1 Tbsp olive oil, 2 minced garlic cloves, lemon zest, 1 Tbsp lemon juice, oregano, paprika (if using), salt and pepper. Spread shrimp in a single layer.
3. Roast: Roast 10–14 minutes total, stirring once halfway, until broccoli is browned and shrimp are pink and just cooked through (check at 10 minutes to avoid overcooking).
4. Make the winter crunch salad: In a bowl, whisk mayo (or yogurt), Dijon, vinegar, honey (optional), remaining 1 Tbsp olive oil, remaining minced garlic clove, and a pinch of salt/pepper. Toss with cabbage and cucumber. Add a squeeze more lemon if you like it brighter.
5. Serve: Plate shrimp and broccoli with the crunchy salad. Mop up pan juices with bread if using.