Careme Recipes

Ingredients

• Kroger® Fresh Natural Pork Loin Boneless (sale) 12–14 oz pork loin (2 thick cutlets or medallions) $1.99/lb
• Fresh Large Ruby Red Grapefruit 1 grapefruit (you’ll use 1/2 for juice, 1/2 for segments) $1.59 each
• Organic Kale (in-season winter greens) 8–10 oz kale, stems removed, leaves chopped $2.49
• Jumbo Yellow Onion 1/2 medium onion, thinly sliced (~3/4 cup) $0.99/lb
• Spice World® Fresh Diced Garlic 1 tsp (or 2 cloves garlic), minced $3.49
• Olive oil 2 tbsp, divided
• Dijon mustard (optional but great) 1 tsp
• Honey or brown sugar 1–2 tsp
• Apple cider vinegar or white wine vinegar 1 tsp
• Red pepper flakes (optional) pinch
• Kosher salt 1 tsp, divided (to taste)
• Black pepper 1/2 tsp (to taste)

Instructions

1. Prep the pork: Pat dry 12–14 oz pork loin. Slice into 2 thick cutlets (or 6–8 medallions). Season both sides with 3/4 tsp kosher salt and 1/2 tsp black pepper.
2. Prep the grapefruit: Juice 1/2 grapefruit (you want ~3–4 tbsp juice). Segment the other 1/2 grapefruit over a bowl to catch any juices; set segments aside.
3. Prep the greens: Remove stems from 8–10 oz kale and chop leaves. Thinly slice 1/2 medium yellow onion. Mince 1 tsp garlic (or 2 cloves).
4. Sear on the stove: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the pork and sear until nicely browned, 3–4 minutes per side (medallions: ~2 minutes per side). Transfer pork to a plate to rest.
5. Build the quick grapefruit pan sauce: Reduce heat to medium. In the same skillet add the sliced onion and cook 2–3 minutes. Add 1 tsp minced garlic and cook 30 seconds. Stir in the grapefruit juice (3–4 tbsp), any grapefruit-segment juices from the bowl, 1 tsp vinegar, 1 tsp Dijon (optional), and 1–2 tsp honey. Simmer 1–2 minutes, scraping up browned bits.
6. Finish the pork: Return pork (and any juices on the plate) to the skillet. Simmer gently until pork reaches 145°F, about 2–5 minutes depending on thickness. Turn off heat and spoon sauce over pork.
7. Sauté the kale (stove): In a second skillet (or wipe out the first and do this while pork rests), heat 1 tbsp olive oil over medium heat. Add chopped kale, 1/4 tsp salt, and a pinch of red pepper flakes (optional). Toss and cook until wilted and tender, 4–6 minutes. Add a splash of water if it looks dry.
8. Serve: Plate pork, spoon grapefruit-onion sauce over top, and add grapefruit segments on the side (or on top). Serve with the sautéed kale.

Ingredients

• Kroger® Extra Large Raw Shrimp Peeled and Deveined Tail Off (sale) 12 oz shrimp, thawed if frozen $4.49
• Organic Broccoli Bunch 1/2–1 bunch broccoli (~12 oz), cut into florets $3.19
• Greenhouse Grown Fresh Tri-Color Peppers - 6 ct 2 bell peppers, sliced $6.00
• Jumbo Yellow Onion 1/2 onion, thick-sliced $0.99/lb
• Fresh Organic Limes - Each 1 lime (zest + juice) $0.99 each
• Olive oil 2 tbsp, divided
• Chili powder 1 tsp
• Smoked paprika 1 tsp
• Ground cumin 1/2 tsp
• Kosher salt 1 tsp, divided (to taste)
• Black pepper 1/2 tsp
• Honey (optional) 1 tsp (for a sweet-smoky glaze)

Instructions

1. Prep the grill: Heat grill to medium-high (about 400–450°F). If you have a grill basket or skewers, set them out.
2. Prep shrimp: Pat dry 12 oz shrimp. Toss with 1 tbsp olive oil, 1 tsp chili powder, 1 tsp smoked paprika, 1/2 tsp cumin, 1/2 tsp kosher salt, 1/2 tsp black pepper, zest of 1 lime, and 1 tsp honey (optional).
3. Prep vegetables: Cut ~12 oz broccoli into florets. Slice 2 bell peppers and 1/2 onion into thick strips. Toss veggies with 1 tbsp olive oil and 1/2 tsp kosher salt.
4. Grill vegetables first: Grill broccoli and pepper/onion mix (in a basket or directly on grates) until charred-tender, turning occasionally—broccoli 8–12 minutes, peppers/onions 6–10 minutes.
5. Grill shrimp: Place shrimp on skewers or in a basket. Grill until just opaque and lightly charred, about 2–3 minutes per side.
6. Finish with lime: Squeeze juice of 1 lime over the shrimp and vegetables right off the grill. Taste and add a pinch more salt if needed.
7. Serve: Divide grilled veggies between two plates and top with the grilled shrimp. (Optional: serve with warmed tortillas or rice if you want extra carbs.)

Ingredients

• Kroger® 85/15 Ground Beef Tray 1 LB (sale) 1 lb ground beef $6.99
• Green Cabbage (in-season winter) 1/2 small head cabbage (~12–16 oz), chopped $0.99/lb
• Healthy Fresh Produce Sweet Potato 1 medium sweet potato (~10–12 oz), peeled and 1/2-inch diced $1.50
• Jumbo Yellow Onions 1 medium onion, diced $0.99/lb
• Spice World® Fresh Diced Garlic 2 tsp (or 3–4 cloves garlic), minced $3.49
• Kroger® Pork and Beans (optional, for extra protein/fiber) 1 can (16 oz), drained slightly $0.99
• Canned diced tomatoes (not listed) 1 can (14–15 oz)
• Beef broth or water 1 cup
• Chili powder 2 tbsp
• Ground cumin 1 1/2 tsp
• Smoked paprika 1 tsp
• Dried oregano 1 tsp
• Kosher salt 1 1/2 tsp, divided (to taste)
• Black pepper 1/2 tsp
• Hot sauce (optional) to taste
• Optional toppings: chopped parsley, lime, Greek yogurt/sour cream, shredded cheese as desired

Instructions

1. Stove prep (10 minutes): Dice 1 medium onion. Mince 2 tsp garlic (or 3–4 cloves). Peel and dice 1 medium sweet potato into 1/2-inch cubes. Chop 12–16 oz green cabbage.
2. Brown the beef (stove): Heat a skillet over medium-high heat. Add 1 lb ground beef and cook until no longer pink, 6–8 minutes. Season with 1/2 tsp kosher salt and 1/2 tsp black pepper. Drain excess fat if desired.
3. Load the slow cooker: Add browned beef to the slow cooker. Add diced onion, minced garlic, diced sweet potato, and chopped cabbage.
4. Season and add liquids: Stir in 2 tbsp chili powder, 1 1/2 tsp cumin, 1 tsp smoked paprika, 1 tsp oregano, 1 tsp kosher salt, 1 can (14–15 oz) diced tomatoes, and 1 cup broth or water. If using, add 1 can (16 oz) Kroger Pork and Beans (drain just a little so it’s not too soupy).
5. Cook (slow cooker): Cook on HIGH for 3–4 hours or LOW for 6–7 hours, until sweet potato is tender and cabbage is silky.
6. Finish and adjust: Taste and add more salt (up to ~1/2 tsp) and hot sauce to your heat preference. If it’s too thick, add a splash of water; if too thin, crack the lid and cook 15–20 minutes more on HIGH.
7. Serve: Ladle into two big bowls (you’ll likely have leftovers). Top with parsley and a dollop of yogurt/sour cream or a little cheese if you like.