Careme Recipes

Ingredients

• Kroger® Fresh Natural Pork Tenderloin (on sale) 12 oz (about 3/4 lb), silver skin removed, sliced into 1-inch medallions $3.99/lb
• Simple Truth Organic® Whole Baby Bella Mushrooms 8 oz, sliced $4.49 (8 oz)
• Kroger® Fresh Trimmed Green Beans Bag 12 oz, trimmed $4.49 (12 oz)
• Private Selection™ Petite Potatoes (any seasoned or plain) 16 oz, halved $4.99 (16 oz)
• Organic Jumbo Yellow Onion 1/2 medium onion, finely chopped (about 1/2 cup) $2.19/lb
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $2.79 (3 ct)
• Dijon mustard 1 1/2 tbsp
• Chicken broth (or water) 1/2 cup
• White wine or apple cider vinegar 1 tbsp
• Olive oil 2 tbsp, divided
• Butter 1 tbsp
• Fresh thyme (optional) 1/2 tsp dried or 1 tsp fresh leaves
• Salt & black pepper to taste
• Lemon (optional) 1/2, for squeezing over green beans

Instructions

1. Prep: halve 16 oz petite potatoes; trim 12 oz green beans; slice 8 oz mushrooms; finely chop 1/2 onion; mince 2 garlic cloves. Pat 12 oz pork tenderloin medallions dry and season both sides with salt and black pepper.
2. Boil potatoes: add halved 16 oz potatoes to a pot, cover with cold salted water by 1 inch. Bring to a boil on the stove, then simmer until tender, 12–15 minutes. Drain, return to pot, drizzle with 1 tbsp olive oil, and lightly smash with a fork. Cover to keep warm.
3. Sear pork: heat 1 tbsp olive oil in a large skillet over medium-high heat. Add seasoned pork medallions and sear until deeply browned, 2–3 minutes per side (work in batches if needed). Transfer pork to a plate to rest.
4. Build sauce: reduce heat to medium. Add 1 tbsp butter to the same skillet, then add chopped 1/2 onion and cook 2 minutes. Add sliced 8 oz mushrooms and cook until browned and their moisture cooks off, 5–7 minutes. Stir in minced 2 garlic cloves and 1/2 tsp dried thyme (if using) for 30 seconds.
5. Deglaze + finish: stir in 1 tbsp white wine (or vinegar) and scrape up browned bits. Add 1/2 cup broth plus 1 1/2 tbsp Dijon; simmer 2–3 minutes until glossy. Return pork (and any juices) to the skillet and simmer gently until pork reaches 145°F, 2–4 minutes. Taste and season with salt/pepper.
6. Cook green beans: while sauce simmers, heat a second skillet (or use a pot) with a splash of water and a pinch of salt. Steam-sauté 12 oz green beans, covered, 4 minutes, then uncover and sauté 2–3 minutes more with a drizzle of olive oil. Finish with a squeeze of lemon if you like.
7. Serve: plate smashed potatoes, green beans, and pork medallions. Spoon Dijon–mushroom sauce over the pork and a little over the potatoes.

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced) 12 oz rockfish, pin bones removed $9.99/lb
• Simple Truth Organic® Whole Carrots Bag 12 oz carrots, peeled and cut into 1/2-inch coins on a bias $3.29 (2 lb)
• Organic Russet Potatoes 12 oz potatoes, cut into 1-inch chunks $2.29/lb
• Simple Truth Organic® Garlic Bulbs 2 cloves, finely grated or minced (divided) $2.79 (3 ct)
• Lemon 1 (zest half, juice all)
• Fresh parsley (or dried) 1/2 cup chopped (or 1 1/2 tbsp dried)
• Olive oil 2 1/2 tbsp, divided
• Salt & black pepper to taste
• Smoked paprika (optional) 1/2 tsp for the carrots/potatoes
• Red pepper flakes (optional) pinch

Instructions

1. Prep + heat oven: heat oven to 425°F. Line a sheet pan with foil or parchment for easier cleanup.
2. Prep veg: toss 12 oz potato chunks and 12 oz sliced carrots with 1 1/2 tbsp olive oil, 1/2 tsp smoked paprika (optional), 1/2 tsp salt, and black pepper. Spread in an even layer on the sheet pan.
3. Roast: roast potatoes/carrots at 425°F for 20 minutes, flipping once halfway for even browning.
4. Prep fish: pat 12 oz rockfish dry. Place on a lightly oiled section of the same sheet pan (or a second small pan). Season with salt, pepper, and drizzle with 1 tbsp olive oil. Sprinkle with 1 minced garlic clove and 1–2 tbsp lemon juice.
5. Bake: after the veggies have roasted 20 minutes, add the fish to the oven and bake until the fish flakes easily, 8–12 minutes (depending on thickness). Veggies should be tender and caramelized by the time the fish is done; give them 3–5 extra minutes if needed.
6. Make gremolata: in a small bowl, mix 1/2 cup chopped parsley, zest of 1/2 lemon, remaining 1 minced garlic clove, 1 tbsp olive oil, pinch of red pepper flakes (optional), and a pinch of salt.
7. Serve: plate the roasted carrots and potatoes. Top rockfish with parsley–lemon gremolata and squeeze remaining lemon juice over everything.

Ingredients

• Kroger® Fresh Natural Pork Loin Boneless (on sale) 12 oz pork loin chops (cut 1-inch thick if possible) $2.99/lb
• Fresh Large Bosc Pear - Each (on sale) 1 pear, small dice $1.99/lb
• Organic Green Cabbage 1/2 small head (about 12–14 oz), cut into 2 thick slabs/“steaks” $2.49/lb
• Organic Jumbo Red Onions 1/2 small red onion, thinly sliced (about 1/2 cup) $2.99/lb
• Simple Truth Organic® Garlic Bulbs 1 clove, minced $2.79 (3 ct)
• Apple cider vinegar 1 1/2 tbsp, divided
• Honey or maple syrup 2 tsp
• Dijon mustard 1 tsp
• Olive oil 2 tbsp, divided
• Smoked paprika 1/2 tsp
• Salt & black pepper to taste
• Optional: caraway seeds 1/4 tsp for cabbage

Instructions

1. Prep relish: in a bowl, combine 1 diced pear, 1/2 cup sliced red onion, 1 minced garlic clove, 1 tbsp apple cider vinegar, 2 tsp honey (or maple), 1 tsp Dijon, 1 tbsp olive oil, and a pinch of salt/pepper. Set aside to macerate while you grill.
2. Prep cabbage: brush 2 cabbage steaks (from about 12–14 oz cabbage) with 1 tbsp olive oil. Season with 1/2 tsp smoked paprika, salt, black pepper, and 1/4 tsp caraway (optional). Drizzle with remaining 1/2 tbsp apple cider vinegar.
3. Prep pork: pat 12 oz pork chops dry. Season generously with salt and black pepper. Optional: rub with a tiny extra pinch smoked paprika if you like more smoke.
4. Heat grill: preheat grill to medium-high (about 400–450°F). Oil grates well.
5. Grill cabbage: grill cabbage steaks 5–7 minutes per side, until charred with tender centers. Move to indirect heat if they’re charring too fast before softening.
6. Grill pork: grill pork chops 3–5 minutes per side (depending on thickness) until they reach 145°F. Rest 5 minutes.
7. Serve: plate grilled cabbage steaks, top with a spoonful of pear-onion relish. Slice pork and serve alongside with extra relish over the top.