Careme Recipes

Ingredients

• Boneless Pork Tenderloin (1 lb) 1 lb (about 1 tenderloin) $3.99 sale (reg $5.99)
• Butternut Squash 12 oz (about 3 cups 1-inch cubes) $1.49/lb sale (reg $1.79/lb)
• Simple Truth Organic Whole Carrots (16 oz) 8 oz (about 2 medium carrots), peeled and cut into 1-inch pieces $1.50 sale (reg $1.79)
• Jumbo Sweet Onions 8 oz (about 1 small onion), cut into 1-inch wedges $1.49/lb sale (reg $1.99/lb)
• Large Granny Smith Apple - Each 1 apple, cored and thin-sliced $1.99/lb sale (reg $3.29/lb)
• Simple Truth Organic Celery Hearts (1 lb) 2 ribs celery, thin-sliced $2.99 sale (reg $4.99)
• Garlic (1 ct) 2 cloves, minced $0.60 sale (reg $0.69)
• Dijon mustard 1 1/2 Tbsp
• Maple syrup 1 Tbsp
• Apple cider vinegar 1 Tbsp
• Olive oil 2 Tbsp, divided
• Salt + black pepper to taste
• Smoked paprika 1/2 tsp
• Dried thyme (or fresh if you have) 1/2 tsp

Instructions

1. Prep and heat oven to 425°F. Line a sheet pan with foil or parchment.
2. Prep the roast veg: cut butternut squash into 1-inch cubes (about 12 oz). Peel and cut carrots into 1-inch pieces (about 8 oz). Cut sweet onion into 1-inch wedges (about 8 oz).
3. Season veg on the sheet pan: toss squash, carrots, and onion with 1 Tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp smoked paprika, and 1/2 tsp dried thyme. Spread into an even layer.
4. Roast veg for 20 minutes at 425°F, stirring once halfway.
5. Make the glaze while veg roasts: in a small bowl mix 1 1/2 Tbsp Dijon, 1 Tbsp maple syrup, 1 Tbsp apple cider vinegar, 2 minced garlic cloves, 1/4 tsp salt, and 1/4 tsp black pepper.
6. Sear the pork on the stove: pat the 1 lb pork tenderloin dry, season with 1/2 tsp salt and 1/4 tsp pepper. Heat 1 Tbsp olive oil in a skillet over medium-high. Sear tenderloin 2–3 minutes per side (about 8–10 minutes total) until nicely browned.
7. Glaze + finish in oven: pull the sheet pan out after the first 20 minutes. Push veggies to the sides, place seared pork in the center, and brush with all the glaze. Roast 12–18 minutes more, until pork reaches 145°F in the thickest part.
8. Rest and make the crunchy salad: rest pork 5–10 minutes. Toss 1 thin-sliced Granny Smith apple + 2 thin-sliced celery ribs with a pinch of salt, 1 tsp vinegar (from your pantry), and 1 tsp olive oil (optional).
9. Slice and serve: slice pork into medallions. Plate with roasted squash/carrots/onion and the apple-celery crunch. Spoon any pan juices over the pork.

Ingredients

• Harris Teeter Hand Trimmed Boneless Chicken Breast (1 lb) 1 lb, sliced thin $4.99 sale (reg $5.99)
• Green Cabbage 10–12 oz, thin-sliced (about 4 packed cups) $0.99/lb sale (reg $1.29/lb)
• Harris Teeter Farmers Market™ Ready Veggies Snow Peas (8 oz) 8 oz, strings removed if needed $3.79
• Green Onions 2, sliced (whites + greens separated) $1.79
• Garlic (1 ct) 2 cloves, minced $0.60 sale (reg $0.69)
• Ginger root 1 Tbsp finely grated (or minced)
• Soy sauce 3 Tbsp
• Rice vinegar (or apple cider vinegar) 1 Tbsp
• Honey or sugar 1–2 tsp
• Sesame oil (optional) 1 tsp
• Cornstarch (optional but helpful) 1 tsp
• Neutral oil (canola/avocado) 2 Tbsp, divided
• Cooked rice or noodles (pantry) About 3 cups cooked rice OR 6 oz noodles, cooked

Instructions

1. Prep the base: cook rice or noodles per package (you’ll want about 3 cups cooked rice or 6 oz cooked noodles for 2 servings).
2. Prep chicken and veg: slice 1 lb chicken breast thin. Thin-slice 10–12 oz cabbage. Slice 2 green onions, keeping whites separate from greens. Mince 2 garlic cloves and grate 1 Tbsp ginger. Prep 8 oz snow peas (trim ends/remove strings if tough).
3. Mix the sauce: whisk 3 Tbsp soy sauce, 1 Tbsp rice vinegar, 1–2 tsp honey/sugar, 1 tsp cornstarch (optional), and 1 tsp sesame oil (optional) with 2 Tbsp water.
4. Sear chicken: heat 1 Tbsp neutral oil in a large skillet/wok over medium-high. Add sliced chicken and stir-fry 4–6 minutes until just cooked through. Transfer to a plate.
5. Stir-fry aromatics + cabbage: add 1 Tbsp neutral oil to the skillet. Add green onion whites, 2 minced garlic cloves, and 1 Tbsp grated ginger; cook 30 seconds. Add thin-sliced cabbage (10–12 oz) and stir-fry 3–4 minutes until starting to soften but still a bit crisp.
6. Add snow peas: add 8 oz snow peas and stir-fry 2 minutes.
7. Sauce + finish: return chicken to the pan. Pour in the sauce and toss 1–2 minutes until glossy and lightly thickened.
8. Serve: spoon over cooked rice/noodles and top with green onion greens.

Ingredients

• Fresh Atlantic Salmon 12 oz (2 portions of 6 oz each) $11.99/lb
• Green Asparagus (1 lb) 1 lb, woody ends trimmed $1.99 sale (reg $5.49)
• English Cucumber 1, sliced $1.25 sale (reg $2.00)
• Fresh Large Hothouse Grown Premium Red Tomato 1 large tomato (about 10–12 oz), chopped $1.49/lb sale (reg $2.79/lb)
• Garlic (1 ct) 1 clove, finely grated or minced $0.60 sale (reg $0.69)
• Fresh jalapeño peppers 1/2 small jalapeño, thin-sliced (optional)
• Lemon (or any citrus you have) 1 (zest + juice)
• Olive oil 3 Tbsp, divided
• Salt + black pepper to taste
• Honey (optional) 1 tsp
• Dried oregano or fresh parsley (optional) 1/2 tsp oregano or 1 Tbsp chopped parsley

Instructions

1. Prep the grill: preheat grill to medium-high (about 400–450°F). Clean and oil grates.
2. Season salmon: pat 12 oz salmon dry. Season with 3/4 tsp salt and 1/4 tsp black pepper. In a small bowl mix zest + juice of 1 lemon, 1 minced garlic clove, 1 tsp honey (optional), 1 Tbsp olive oil, and a few jalapeño slices (optional). Spoon half over the salmon; reserve half for finishing.
3. Prep asparagus: toss 1 lb trimmed asparagus with 1 Tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper.
4. Grill asparagus: grill asparagus 5–8 minutes total, turning occasionally, until tender-crisp with char marks. Move to a platter.
5. Grill salmon: place salmon skin-side down (if skin-on) and grill 4–6 minutes. Carefully flip (or keep skin-side down the whole time if you prefer) and grill 2–4 minutes more, to 125°F for medium or 130–135°F for medium-well.
6. Make the salad: toss 1 sliced English cucumber + 1 chopped large tomato with 1 Tbsp olive oil, 1 Tbsp lemon juice (from your lemon if needed), 1/4 tsp salt, 1/4 tsp pepper, and 1/2 tsp oregano or 1 Tbsp chopped parsley (optional).
7. Finish + serve: drizzle reserved lemon-garlic mixture over the hot salmon and asparagus. Serve with the cucumber-tomato salad on the side.