Careme

Ingredients

• Kroger® Pork Loin Assorted End Chop Bone In

  1¼ pounds, about 2 chops, ¾–1 inch thick $2.99
• Fresh Brussels Sprouts - Order by the Pound

  12 ounces $2.99
• Organic Fuji Apple

  8 ounces, about 1 large apple $2.79
• Jumbo Yellow Onions

  4 ounces, about ½ medium onion $0.89
• Olive oil

  1½ tablespoons
• Morton kosher salt flakes

  2¾ teaspoons
• Dijon mustard

  1 tablespoon
• Caraway seeds

  ½ teaspoon
• Dried thyme

  ½ teaspoon
• Black pepper

  ½ teaspoon
• Chateau Ste. Michelle Vintage Select Riesling Washington White Wine

  750 ml $10.99

Instructions

1. Heat the oven to 425°F with a rack in the upper-middle position. Pat 1¼ pounds bone-in pork chops dry and season both sides with 1¾ teaspoons Morton kosher salt flakes. Let them stand while you prepare the vegetables.

2. Trim and halve 12 ounces Brussels sprouts, quartering any very large ones. Cut 4 ounces yellow onion into ½-inch wedges, keeping the layers together where possible. Core 8 ounces apple and cut into ¾-inch wedges; leave the peel on.

3. On a large rimmed sheet pan, toss together:

   • The prepared Brussels sprouts and onion
   • 1 tablespoon olive oil
   • 1 teaspoon Morton kosher salt flakes
   • ½ teaspoon caraway seeds
   • ½ teaspoon dried thyme
   • ¼ teaspoon black pepper

   Spread into a single layer with the sprouts cut-side down. Roast for 15 minutes.

4. Mix 1 tablespoon Dijon mustard, ½ tablespoon olive oil and ¼ teaspoon black pepper in a small bowl. Brush this mustard mixture over both sides of the seasoned pork chops.

5. Turn the vegetables and add the prepared apple wedges. Clear two spaces on the pan and lay the chops directly against the metal. Roast for 12–18 minutes, until the chops reach 145°F in the thickest part away from the bone. The sprouts should be browned and the apples tender but still holding their shape.

6. Transfer the chops to a plate and rest for 5 minutes. If the vegetables need more browning, leave them in the oven during the rest.

7. Divide the roasted Brussels sprouts, onion and apples between two plates. Add a pork chop to each and spoon the pan juices over the meat.

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Ingredients

• Choice Beef Chuck Roast

  1 pound, excess exterior fat trimmed $6.99
• Organic Lacinato Kale

  1 bunch, about 8 ounces $3.00
• Jumbo Yellow Onion

  4 ounces $0.89
• Fresh Roma Tomato

  4 ounces $1.29
• Garlic

  2 cloves $0.79
• Organic Lime

  1 $1.29
• Small corn tortillas

  6
• Morton kosher salt flakes

  2 1/4 teaspoons
• Ground ancho chile

  2 teaspoons
• Ground cumin

  1/2 teaspoon
• Dried oregano

  1/2 teaspoon
• Ground cinnamon

  1/8 teaspoon
• Black pepper

  1/4 teaspoon
• Olive oil

  1 tablespoon
• Seghesio Family Vineyards Zinfandel

  750 ml $22.99

Instructions

1. Cut 1 pound trimmed chuck roast into roughly 2-inch pieces. Season all over with 1 1/4 teaspoons Morton kosher salt flakes and place in a 2- to 3-quart slow cooker.

2. Prepare the chile seasoning base directly in the slow cooker by adding:

   • 4 ounces yellow onion, peeled and finely diced
   • 4 ounces Roma tomato, finely diced
   • 1 garlic clove, peeled and minced
   • 2 teaspoons ground ancho chile
   • 1/2 teaspoon ground cumin
   • 1/2 teaspoon dried oregano
   • 1/8 teaspoon ground cinnamon
   • 1/4 teaspoon black pepper
   • 1/2 teaspoon Morton kosher salt flakes

   Add 1/4 cup water and turn the beef to coat. Cover and cook on LOW for 8 hours, until the beef pulls apart easily with a fork. Keep the lid closed during cooking.

3. Near the end of cooking, wash 1 bunch lacinato kale, about 8 ounces. Strip away the tough stems and thinly slice the leaves. Peel and mince 1 garlic clove. Cut 1 organic lime into wedges.

4. Transfer the cooked beef to a plate and shred with two forks. Skim excess fat from the cooking liquid, then pour the liquid and vegetables into a skillet. Simmer over medium-high heat for 5–8 minutes, until thick enough to coat the meat rather than pool beneath it. Fold in the shredded beef and keep warm over low heat.

5. Heat 1 tablespoon olive oil in a second skillet over medium heat. Add the prepared minced garlic and stir for 30 seconds. Add the sliced kale, 1/2 teaspoon Morton kosher salt flakes, and 2 tablespoons water. Cover for 3 minutes, then uncover and cook for 2–3 minutes, stirring, until tender and the water has evaporated. Transfer to a bowl.

6. Warm 6 small corn tortillas in the emptied kale skillet over medium-high heat for about 20 seconds per side, working in batches. Keep them wrapped in a clean kitchen towel.

7. Divide the tortillas between two plates and fill with the chile-seasoned shredded beef and garlicky kale. Serve the prepared lime wedges alongside for squeezing over the tacos.

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Ingredients

• Simple Truth® Natural Lamb Loin Chops

  1¼ pounds bone-in, about 4 chops, 1 inch thick $16.99
• Butternut squash

  1½ pounds whole, yielding about 1 pound peeled and seeded $1.49
• Garlic

  3 cloves $0.79
• Lemon

  1 medium $1.29
• Fresh mint

  2 tablespoons chopped leaves $2.49
• Plain Greek yogurt

  ½ cup
• Tahini

  2 tablespoons
• Olive oil

  3 tablespoons
• Ground cumin

  1½ teaspoons
• Ground allspice

  ½ teaspoon
• Ground cinnamon

  ¼ teaspoon
• Black pepper

  ½ teaspoon
• Morton kosher salt flakes

  2⅞ teaspoons, divided
• Alexandria Nicole Jet Black Syrah Washington Red Wine

  1 bottle $28.99

Instructions

1. Heat the oven to 425°F. Pat dry 1¼ pounds lamb loin chops and season all over with 1¾ teaspoons Morton kosher salt flakes. Let them stand while you prepare the squash, about 15 minutes.

2. Peel and seed 1½ pounds whole butternut squash, then cut the approximately 1 pound prepared flesh into ¾-inch cubes. Toss on a large rimmed baking sheet with:

   • 2 tablespoons olive oil
   • ½ teaspoon ground cumin
   • ¼ teaspoon ground cinnamon
   • 1 teaspoon Morton kosher salt flakes

   Spread in a single layer. Roast for 25–30 minutes, turning after 15 minutes, until tender with browned edges.

3. While the squash roasts, finely mince 3 garlic cloves, keeping 2 cloves separate from 1 clove. Zest 1 medium lemon to obtain 1 teaspoon zest, then squeeze out 2 tablespoons juice. Chop enough fresh mint leaves to measure 2 tablespoons.

4. Make the tahini yogurt by whisking together:

   • ½ cup plain Greek yogurt
   • 2 tablespoons tahini
   • 1 minced garlic clove
   • 2 tablespoons lemon juice
   • ⅛ teaspoon Morton kosher salt flakes

   Whisk in 1–2 tablespoons water, as needed, until smooth and spoonable. Set aside.

5. Mix a spice rub using:

   • 2 minced garlic cloves
   • 1 teaspoon lemon zest
   • 1 teaspoon ground cumin
   • ½ teaspoon ground allspice
   • ½ teaspoon black pepper

   Rub this mixture over the salted lamb chops.

6. When the squash has about 12 minutes left, heat a large heavy skillet over medium-high heat for 2 minutes. Add 1 tablespoon olive oil and the seasoned chops. Sear for 3–4 minutes per side, lowering the heat if the garlic starts to darken. Briefly hold the chops on their fatty edges with tongs to brown them. Pull the lamb at 135°F in the center, avoiding the bone, and rest on a plate for 5 minutes.

7. Spread the tahini yogurt across two dinner plates. Arrange the roasted squash beside it and place the rested lamb chops partly over the sauce. Spoon any resting juices over the lamb and scatter the 2 tablespoons chopped mint over both plates.

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Ingredients

• Simple Truth® Mild Italian Chicken Sausage

  8 ounces $5.99
• Kroger® Cavatappi Noodles

  6 ounces dry $1.33
• Organic Lacinato Kale

  1 bunch, about 8 ounces $3.00
• Kroger® Whole White Mushrooms

  8 ounces $2.39
• Garlic

  3 cloves $0.79
• Olive oil

  2 tablespoons, divided
• Morton kosher salt flakes

  2 tablespoons plus 2½ teaspoons, divided
• Black pepper

  ¼ teaspoon
• Crushed red pepper flakes

  ⅛ teaspoon
• Parmesan cheese

  ½ ounce, finely grated, about ¼ cup
• Caparzo Sangiovese Toscana

  1 bottle $18.99

Instructions

1. Bring 2 quarts of water to a boil in a pasta pot. Meanwhile, wash 1 bunch lacinato kale (about 8 ounces), strip out the tough stems, and slice the leaves into thin ribbons.

2. Wipe clean and thinly slice 8 ounces white mushrooms. Peel and mince 3 garlic cloves.

3. Remove any casings from 8 ounces Italian chicken sausage. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sausage and break it into small crumbles; cook for 6–8 minutes, until browned and the largest crumbles reach 165°F. Transfer to a plate. Do not add salt to the already-seasoned sausage.

4. Add 2 tablespoons plus 2 teaspoons Morton kosher salt flakes to the boiling water, then add 6 ounces dry cavatappi. Cook until al dente according to the package, while continuing with the skillet steps. Before draining, reserve 1 cup pasta water.

5. Add the remaining 1 tablespoon olive oil to the sausage skillet. Add the sliced mushrooms and cook over medium-high heat for 5–6 minutes, stirring occasionally, until browned.

6. Reduce the skillet heat to medium and add the following:

   • The minced garlic
   • ⅛ teaspoon crushed red pepper flakes
   • ¼ teaspoon black pepper

   Stir for 30 seconds, until fragrant.

7. Add the prepared kale, ½ teaspoon Morton kosher salt flakes, and ¼ cup plain water. Cover and cook for 3–4 minutes, then uncover and stir until the kale is tender and the water has mostly evaporated. The modest vegetable seasoning leaves room for the salty sausage, cheese, and pasta water.

8. Return the cooked sausage to the skillet and add the drained pasta with ¼ cup reserved pasta water. Toss over medium heat for 1–2 minutes. Remove from the heat and stir in ½ ounce finely grated Parmesan. If needed, add reserved pasta water 1 tablespoon at a time until the sauce lightly coats the pasta.

9. Divide between two shallow bowls, distributing the sausage, mushrooms, and kale evenly, and serve immediately.

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