Careme Recipes

Ingredients

• Simple Truth® Natural Lamb Shoulder 1 lb $10.99 (sale)
• Organic Leeks (bunch) 1 large leek (save rest for another meal) $5.49
• Organic Carrots (bunch) 2 large carrots $2.99
• Organic Kale 4–6 oz (about half a bunch) $2.99
• Simple Truth Organic® Garlic Bulbs 3 cloves $2.79 (3 ct)
• Organic Ginger Root (optional) 1 tsp grated $5.99/lb
• Olive oil 1 tbsp
• Low-sodium broth or water + bouillon 4 cups
• Bay leaf (optional) 1
• Salt & black pepper to taste
• Lemon (optional but recommended) 1/2 lemon
• Simple Truth Organic® Baby Dill 1–2 tbsp chopped $2.79

Instructions

1. Prep (10 min): Trim big exterior fat from lamb shoulder; cut into 1-inch chunks. Slice leek (white + light green) and rinse well. Slice carrots. Mince garlic. Strip kale leaves and slice.
2. Brown (stove, optional but better): Heat 1 tbsp oil in a pot/skillet over medium-high. Brown lamb 3–5 minutes to get color. Transfer to slow cooker. (If skipping, just add raw lamb.)
3. Slow cook: Add leeks, carrots, garlic, (ginger if using), broth, bay leaf, 1 tsp salt, and pepper. Cook LOW 7–8 hours or HIGH 3–4 hours until lamb is very tender.
4. Finish: Stir in kale and cook 10–15 minutes until tender. Taste and adjust salt/pepper. Add lemon juice to brighten.
5. Serve: Ladle into bowls and top with chopped dill.

Ingredients

• Fresh Wild Mussels 1 lb $3.99 (sale)
• Organic Leeks (bunch) 1/2 large leek, thinly sliced $5.49
• Simple Truth Organic® Garlic Bulbs 3 cloves $2.79 (3 ct)
• Organic Roma Tomatoes (or grape tomatoes) 8–10 oz, chopped $3.99
• Olive oil 2 tbsp
• Butter (optional) 1 tbsp
• Dry white wine or broth 1/2 cup
• Lemon 1/2 lemon
• Red pepper flakes (optional) pinch
• Salt & black pepper to taste
• Spaghetti or linguine 6 oz (dry)
• Simple Truth Organic® Baby Dill (or parsley if you have it) 1–2 tbsp chopped $2.79

Instructions

1. Clean mussels: Rinse in cold water, scrub shells, and pull off any beards. Discard any cracked mussels or any that stay open after a firm tap.
2. Start pasta (stove): Boil salted water. Cook spaghetti/linguine until just shy of al dente. Reserve 1 cup pasta water, then drain.
3. Build sauce base (stove): In a large pot with a lid, heat olive oil (and butter if using) over medium. Add leeks, a pinch of salt, and cook 3–4 minutes until softened. Add garlic and red pepper flakes; stir 30 seconds.
4. Steam mussels: Add chopped tomatoes and cook 2 minutes. Add wine/broth, bring to a simmer. Add mussels, cover, and cook 4–7 minutes, shaking the pot once or twice, until most mussels open. Discard any that don’t open.
5. Toss pasta: Add drained pasta to the pot. Toss 1–2 minutes, adding a splash of reserved pasta water if needed to make it silky. Finish with lemon juice, pepper, and herbs. Taste for salt (mussels can be salty already).
6. Serve: Divide between 2 bowls, topping with mussels and spooning broth over.

Ingredients

• Extra Large Shrimp Cooked 26/30 Tail On (fresh service case) OR Large Raw Shrimp P&D 12–16 oz shrimp (peeled) $8.99/lb (sale) or $7.00 (12 oz)
• Organic Kale 4–6 oz $2.99
• Organic Jumbo Yellow Onion 1/2 onion, diced $2.19/lb
• Simple Truth Organic® Garlic Bulbs 3 cloves $2.79 (3 ct)
• Organic Carrots 1 large carrot, thinly sliced $2.99
• Organic Roma Tomatoes (or on-the-vine) 10–12 oz, chopped $3.99
• Olive oil 1–2 tbsp
• Broth (seafood/chicken/veg) or water + bouillon 3 cups
• Smoked paprika (optional) 1/2 tsp
• Red pepper flakes (optional) pinch
• Lemon 1/2 lemon
• Salt & black pepper to taste

Instructions

1. Prep: Peel shrimp if needed. If using cooked shrimp, you’ll add it at the very end just to warm through. Dice onion, slice carrot, mince garlic, chop tomatoes, slice kale.
2. Sauté base (stove): In a pot, heat oil over medium. Add onion + carrot with a pinch of salt; cook 5 minutes until softened. Add garlic, paprika, and pepper flakes; stir 30 seconds.
3. Simmer: Add tomatoes and cook 3 minutes. Add broth and bring to a gentle simmer for 10 minutes.
4. Add kale: Stir in kale and simmer 3–5 minutes until tender.
5. Add shrimp: If raw, simmer 2–3 minutes until pink/opaque. If cooked, stir in 1–2 minutes just to warm.
6. Finish: Add lemon juice, taste and adjust salt/pepper. Serve hot.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin 1 lb $3.99 (sale)
• Organic Carrots Bunch (or Simple Truth Organic® Whole Carrots Bag) 1 lb carrots $2.99
• Kroger® Fuji Apples – 3 Pound Bag (or any Fuji apples) 1 large apple $4.99
• Organic Jumbo Yellow Onion 1/2 onion $2.19/lb
• Simple Truth Organic® Garlic Bulbs 2 cloves $2.79 (3 ct)
• Olive oil 2 tbsp
• Butter 1 tbsp
• Apple cider or apple juice (or water + extra apple) 1/2 cup
• Dijon mustard (optional) 1 tsp
• Rosemary or thyme (dried is fine) 1/2 tsp dried or 1 tsp chopped fresh
• Salt & black pepper to taste

Instructions

1. Prep: Heat oven to 425°F. Peel carrots if you like; cut into sticks on a bias. Thinly slice onion. Grate or finely dice 1/2 the apple; slice the remaining half into thin wedges. Mince garlic.
2. Roast carrots (oven): Toss carrots with 1 tbsp olive oil, salt, pepper. Roast on a sheet pan 18–25 minutes, tossing once, until browned and tender.
3. Sear pork (stove): Pat tenderloin dry. Season all over with salt, pepper, and rosemary/thyme. Heat a skillet over medium-high with 1 tbsp oil. Sear tenderloin 2–3 minutes per side until nicely browned (all sides).
4. Finish pork (oven): Transfer skillet to oven if oven-safe; otherwise move pork to a small baking dish. Roast 10–14 minutes until it reaches 145°F in the thickest part. Rest 5–8 minutes before slicing.
5. Make apple-onion cider pan sauce (stove): While pork rests, return skillet to medium heat (careful—handle may be hot). Add butter. Add onion and cook 3–4 minutes. Add garlic; stir 30 seconds. Add grated/diced apple and cook 1 minute. Pour in cider and scrape up browned bits. Simmer 3–5 minutes until slightly reduced. Whisk in Dijon (optional). Taste and adjust salt/pepper.
6. Serve: Slice pork into medallions. Plate with roasted carrots. Spoon apple-onion cider sauce over pork (and a little over carrots). Add a few apple wedges on the side for crunch if you like.