Careme Recipes

Ingredients

• Kroger® Fresh Natural Pork Loin Boneless 1 lb piece $2.49/lb (sale)
• Kroger® Brussels Sprouts BIG DEAL! 12 oz, halved $6.00 / 24 oz
• Organic Fuji Apple 1 large, cored and sliced $2.79/lb
• Dijon mustard 1 tbsp
• Pure maple syrup 2 tsp
• Apple cider vinegar or lemon juice 1 tsp
• Garlic 2 cloves, minced
• Olive oil 2 tbsp, divided
• Salt & black pepper To taste
• Fresh thyme (optional) 1 tsp leaves

Instructions

1. Heat oven to 425°F. Pat pork dry and season all sides with 1 tsp salt and 1/2 tsp pepper.
2. Whisk Dijon, maple, vinegar, garlic, 1 tbsp olive oil, and thyme. Rub half on pork; reserve half.
3. On a sheet pan, toss Brussels sprouts and apple with 1 tbsp olive oil, 1/2 tsp salt, and pepper. Push to the sides; place pork in the center.
4. Roast 22–28 minutes until pork reaches 140–145°F internal (thicker pieces may need a few more minutes). Toss sprouts once halfway through.
5. Brush pork with remaining glaze and rest 5 minutes on a board.
6. Slice pork and serve with roasted sprouts and apples, spooning any pan juices over the top.

Ingredients

• Kroger® Jumbo Raw Shrimp Easy Peel Tail On 12 ounces 12 oz $7.99 (sale)
• Broccoli Crowns 8 oz florets (about 1 small crown) $2.49/lb
• Simple Truth Organic™ Sliced White Mushrooms 8 oz 8 oz $3.99
• Organic Green Onions 2, sliced (greens and whites separated) $1.99 each
• Jasmine rice 2/3 cup dry (about 2 cups cooked)
• Coconut milk 3/4 of a 13.5 oz can
• Thai green curry paste 2–3 tbsp (to heat preference)
• Fish sauce or soy sauce 1–2 tsp
• Brown sugar 1 tsp
• Lime 1, zested and juiced
• Neutral oil 1 tbsp

Instructions

1. Rinse rice until water runs clear; cook according to package (2/3 cup dry). Keep warm.
2. Peel/devein shrimp; pat dry and season with a pinch of salt. Prep broccoli florets and slice mushrooms.
3. Heat a large skillet over medium-high with oil. Sauté mushroom slices 3–4 minutes until browned; add broccoli and green onion whites; cook 2 minutes.
4. Stir in curry paste; toast 30 seconds until fragrant. Pour in coconut milk and 1/3 cup water; simmer 3–4 minutes until broccoli is crisp-tender.
5. Add shrimp; simmer 3–4 minutes until pink and opaque.
6. Season with fish sauce, brown sugar, lime juice, and half the zest. Adjust salt/heat to taste.
7. Serve over rice; garnish with green onion tops and remaining lime zest.

Ingredients

• Simple Truth® Natural Lamb Loin Chops 1 lb (4 small chops) $13.49/lb (sale)
• Simple Truth Organic™ Sliced White Mushrooms 8 oz 8 oz $3.99
• Organic Green Onions 2, thinly sliced $1.99 each
• Plain Greek yogurt 1/2 cup
• Lemon 1, zest and 2 tbsp juice
• Garlic 2 cloves, minced
• Ground cumin + dried oregano 1 tsp each
• Olive oil 2 tbsp, divided
• Couscous (or bulgur) 2/3 cup dry
• Salt & black pepper To taste
• Fresh parsley or mint (optional) 2 tbsp, chopped

Instructions

1. Make yogurt sauce: combine yogurt, 1 clove garlic, 1 tsp lemon zest, 1 tbsp lemon juice, pinch of salt, and half the chopped herbs. Chill.
2. Pat lamb dry. Rub with 1 tbsp olive oil, remaining garlic, cumin, oregano, 1/2 tsp salt, pepper, and remaining lemon zest. Rest 10 minutes.
3. Preheat grill or grill pan to medium-high. Grill chops 3–4 minutes per side for medium-rare (130–135°F), or to preference. Rest 5 minutes.
4. While lamb grills, heat 1 tbsp olive oil in a skillet over medium-high. Sauté mushrooms 4–5 minutes until browned; season with salt and pepper. Stir in green onions (reserve some tops for garnish).
5. Make couscous: bring 3/4 cup water, pinch of salt, and 1 tbsp lemon juice to a boil; stir in couscous, cover off-heat 5 minutes. Fluff and fold in mushrooms and onions; add herbs if using.
6. Serve lamb with a dollop of herb yogurt over the top and the warm mushroom couscous on the side. Garnish with green onion tops.