Careme Recipes

Ingredients

• Pork Tenderloin Boneless (Whole) (sale item: PORK) 1 lb (about 1 tenderloin) $3.99 (sale) per 1 lb
• Butternut squash (in-season winter squash) 1 lb, peeled and cut into 3/4-inch cubes $1.49 per 1 lb
• Fresh green beans (in-season) 8 oz, trimmed $2.49 per 1 lb (or French green beans bag $3.99/16 oz)
• Navel orange (in-season citrus) 1 large (zest + 1/3 cup juice) (from list: oranges available)
• Ginger root 1 tsp finely grated $3.99 per 1 lb
• Garlic 2 cloves, minced (Simple Truth Organic Garlic Bulbs $1.99/3 ct)
• Olive oil 2 tbsp, divided
• Honey or brown sugar 1 tsp (optional, helps glaze)
• Dijon mustard 1 tsp
• Soy sauce (or tamari) 1 tbsp
• Apple cider vinegar or rice vinegar 1 tsp
• Kosher salt & black pepper to taste
• Optional: butter 1 tbsp to finish sauce (optional)

Instructions

1. Prep the oven and pans: Heat oven to 425°F. Line a rimmed sheet pan with foil or parchment for easy cleanup.
2. Prep the squash (use the amounts): Toss 1 lb butternut squash cubes with 1 tbsp olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Spread on one side of the sheet pan.
3. Start roasting squash: Roast squash for 10 minutes at 425°F to get a head start.
4. Season the pork (use the amounts): Pat dry 1 lb pork tenderloin. Rub with 1 tbsp olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper.
5. Make the orange-ginger glaze (use the amounts): In a small bowl, whisk together 1/3 cup orange juice (from 1 orange), 1 tsp orange zest, 1 tsp grated ginger, 2 minced garlic cloves, 1 tbsp soy sauce, 1 tsp Dijon, 1 tsp vinegar, and 1 tsp honey (optional).
6. Add pork + beans: Pull the pan out. Push squash to one side if needed. Add the pork tenderloin to the center. Toss 8 oz trimmed green beans with a pinch of salt, pepper, and a drizzle of oil (about 1 tsp if you have it), and spread on the other side.
7. Glaze and roast: Brush half the glaze over the pork (reserve the rest). Roast 12–18 minutes more, until pork reaches 145°F in the thickest part and beans are tender-crisp. (If beans finish early, pull them off and keep warm.)
8. Rest the pork: Transfer pork to a cutting board and rest 5 minutes.
9. Make a quick pan sauce (use the amounts): Pour the remaining glaze onto the hot sheet pan juices (careful—steam). Scrape up browned bits with a spoon. If you want it richer, swirl in 1 tbsp butter until glossy.
10. Slice and serve: Slice pork into medallions. Serve with roasted butternut squash and green beans, spooning the orange-ginger pan sauce over the pork.

Ingredients

• Simple Truth® 85/15 Natural 100% Grass-Fed Beef Burgers (sale item) 2 patties (about 10–11 oz total for 2 people) $10.99 (sale) per 4 ct / 21.3 oz
• Kroger® Russet Potatoes (sale item) 2 medium russets (about 12–16 oz), cut into wedges $1.99 (sale) per 5 lb
• Simple Truth Organic® Whole Baby Bella Mushrooms (sale item) 8 oz, sliced $3.50 (sale) per 8 oz
• Organic Spinach (in-season greens) 2 packed cups $2.79
• Garlic 1 clove, minced (Simple Truth Organic Garlic Bulbs $1.99/3 ct)
• Olive oil 2 tbsp, divided
• Butter (optional for mushrooms) 1 tbsp (optional)
• Worcestershire sauce or soy sauce 1 tsp (optional, for mushrooms)
• Buns 2
• Cheese slices (optional) 2 slices
• Salt, black pepper to taste
• Optional condiments mustard, mayo, pickles

Instructions

1. Prep the grill: Heat grill to medium-high (about 450°F). Clean and oil grates.
2. Prep the potatoes (use the amounts): Toss 2 medium russet potatoes cut into wedges with 1 tbsp olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper.
3. Grill the potato wedges: Place wedges on grill (cut sides down where possible). Grill 15–20 minutes total, turning every 4–5 minutes, until browned and tender. Move to a cooler spot if they brown too fast.
4. Cook the mushroom topping (stove method; use the amounts): While potatoes grill, heat a skillet over medium-high. Add 1 tbsp olive oil (and 1 tbsp butter if using). Add 8 oz sliced baby bella mushrooms with 1/4 tsp salt and 1/4 tsp pepper. Cook 6–8 minutes until browned. Stir in 1 minced garlic clove and 1 tsp Worcestershire/soy (optional) for 30 seconds. Remove from heat.
5. Season and grill the burgers (use the amounts): Season 2 burger patties with 1/2 tsp kosher salt and 1/4 tsp black pepper total. Grill 3–5 minutes per side (time depends on thickness) to your preferred doneness; add cheese in the last minute if using and close lid to melt.
6. Wilt the spinach (use the amounts): In the same mushroom skillet (still warm), toss in 2 packed cups spinach with a pinch of salt; stir 30–60 seconds just to wilt (or serve fresh if you prefer crunch).
7. Assemble and serve: Toast 2 buns quickly on the grill. Build burgers with spinach, a big spoon of mushrooms, and your favorite condiments. Serve with grilled potato wedges.

Ingredients

• Kroger® Fresh Natural Pork Shoulder Butt Bone In (sale item) 1.5 lb (for 2 hearty servings + leftovers) OR 1 lb for no leftovers $1.99 (sale) per 1 lb
• Simple Truth Organic® Low Sodium Free Range Chicken Broth (sale item) 1/2 cup $2.00 (sale) per 32 oz
• Organic Jumbo Yellow Onion 1 small onion, sliced $1.69 per 1 lb
• Garlic 3 cloves, smashed (Simple Truth Organic Garlic Bulbs $1.99/3 ct)
• Pompeii® Lemon Juice 1 tbsp $2.99
• Navel orange (in-season citrus) 1 (2 tbsp juice + some zest optional) (from list: oranges available)
• Organic Red Cabbage (in-season) 2 cups shredded $1.99 per 1 lb
• Green onions 2, thinly sliced $1.19
• Butter lettuce (or romaine hearts) 1 head butter lettuce (8–12 leaves) $3.49 (butter lettuce) or $5.49 (romaine hearts)
• Soy sauce 2 tbsp
• Brown sugar or honey 1 tbsp
• Rice vinegar or apple cider vinegar 1 tbsp
• Chili flakes or hot sauce to taste
• Salt & black pepper to taste

Instructions

1. Prep the slow cooker (use the amounts): Place 1 small sliced onion and 3 smashed garlic cloves in the bottom of the slow cooker.
2. Season the pork (use the amounts): Pat dry 1.5 lb pork shoulder. Season with 1 tsp kosher salt and 1/2 tsp black pepper.
3. Add braising liquid (use the amounts): Pour in 1/2 cup low-sodium chicken broth. Add 2 tbsp soy sauce, 1 tbsp brown sugar (or honey), and chili flakes/hot sauce to taste.
4. Slow cook: Cover and cook on LOW for 6–8 hours (or HIGH for 3–4 hours) until the pork shreds easily.
5. Shred and season (use the amounts): Remove pork to a bowl and shred with two forks. Stir in 1 tbsp lemon juice and 2 tbsp orange juice (from 1 orange). If it needs more punch, add 1–2 tsp vinegar or a splash more soy.
6. Make quick citrus slaw (use the amounts): In a bowl, toss 2 cups shredded red cabbage with 1 tbsp vinegar, a pinch of salt, and 1 tsp orange zest (optional). Fold in 2 sliced green onions.
7. Assemble lettuce cups: Separate and rinse 8–12 butter lettuce leaves. Fill each leaf with warm shredded pork and top with citrus slaw.
8. Serve: Eat as lettuce wraps. (Bonus: stash leftover pork for tomorrow’s rice bowl or sandwich.)