Careme Recipes

Ingredients

• Kroger® Fresh Natural Pork Loin Boneless (ask butcher to cut a 2-bone, ~1.5 lb piece and french it) ~1.5 lb (serves 2) $6.29/lb
• Simple Truth Organic® Fuji Apples – 2 lb bag 2 medium apples (from the bag) $4.99/bag
• Organic Butternut Squash 1 small (~1.5 lb), peeled, seeded, 1-inch cubes $1.99/lb
• Organic Jumbo Yellow Onions 1 medium, thick wedges $2.19/lb
• Simple Truth Organic® Garlic Bulbs (3 ct) 3 cloves, minced $2.79/pack
• Dijon mustard 2 tablespoons
• Fresh rosemary and/or thyme 1 tablespoon, finely chopped
• Olive oil 3 tablespoons, divided
• Apple cider (or apple juice) 1/2 cup
• Unsalted butter 2 tablespoons
• Salt & black pepper To taste

Instructions

1. Heat oven to 425°F. Pat the pork dry. If not already tied, use kitchen twine to tie between the bones to help it roast evenly.
2. Prep produce: peel and cube squash; core and slice apples into thick wedges; cut onion into wedges; mince garlic; chop rosemary/thyme.
3. Toss squash, apple, and onion with 2 tablespoons olive oil, half the minced garlic, salt, and pepper. Spread on a large, rimmed baking sheet or in a roasting pan.
4. Make the herb-Dijon paste: in a small bowl mix Dijon, remaining 1 tablespoon olive oil, chopped herbs, remaining garlic, 1/2 teaspoon salt, and pepper.
5. Sear (optional but tasty): heat an oven-safe skillet over medium-high. Sear the pork 1–2 minutes per side for color. Transfer onto the bed of vegetables (or set directly on a rack over the veg).
6. Rub the pork all over with the herb-Dijon paste. Roast at 425°F for 25–35 minutes, until the thickest part hits 135°F (for juicy medium). Toss vegetables once halfway through for even browning.
7. Rest the roast on a board 10 minutes (carryover will reach ~140°F). Keep vegetables in the turned-off oven to stay warm if needed.
8. Make pan sauce: place the roasting pan or skillet over medium heat. Add apple cider, scrape browned bits, and simmer 2–3 minutes to reduce slightly. Whisk in butter until glossy; season with salt and pepper.
9. Slice between the bones into two thick chops. Serve with roasted squash, apples, and onions, drizzling the cider butter over the top.

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced) 12 oz (skinless if possible) $4.99/lb (sale)
• Kroger® Brussels Sprouts Halves 12 oz $3.99 / 12 oz
• Simple Truth Organic® Red Potatoes (3 lb bag) ~1 lb (about 3 medium), 3/4-inch chunks $4.99/bag
• Simple Truth Organic® Garlic Bulbs (3 ct) 3 cloves, minced $2.79/pack
• Lemon 1, zest and wedges
• Unsalted butter or olive oil 2 tablespoons butter (or 3 tablespoons olive oil), divided
• Paprika 1 teaspoon
• Salt & black pepper To taste
• Parsley (optional) 2 tablespoons, chopped

Instructions

1. Heat oven to 450°F. Line a sheet pan with parchment for easy cleanup.
2. Toss potato chunks with 1.5 tablespoons oil (or melted butter), half the minced garlic, salt, and pepper. Spread on the sheet pan and roast 15 minutes.
3. While potatoes start, pat rockfish dry. Mix paprika, 1/2 teaspoon salt, pepper, and lemon zest. Rub onto fish. Dot fish with 1 tablespoon softened butter (or drizzle 1 tablespoon oil).
4. Toss Brussels sprouts with remaining oil/butter, remaining garlic, salt, and pepper.
5. After potatoes have roasted 15 minutes, push them to one side. Add Brussels sprouts to the other side. Lay rockfish on top of the vegetables or in the center of the pan.
6. Roast 8–10 minutes more, until rockfish flakes easily and sprouts are browned at the edges (internal temp ~135–140°F).
7. Finish with a squeeze of lemon juice and sprinkle of parsley. Serve with lemon wedges.

Ingredients

• Simple Truth® Natural Ground Lamb 12 oz (3/4 lb) $9.99/lb (sale)
• Organic Baby Bok Choy ~1 lb, ends trimmed, chopped into 1-inch pieces (separate stems/leaves) $3.99/lb
• Simple Truth Organic® Sliced Shiitake Mushrooms 5 oz $5.99 / 5 oz
• Simple Truth Organic® Thai Basil (container) 1 packed cup leaves (about half to all of container) $2.79 / 0.5 oz
• Organic Ginger Root 1 tablespoon, finely grated $5.99/lb
• Simple Truth Organic® Garlic Bulbs (3 ct) 3 cloves, minced $2.79/pack
• Soy sauce (low-sodium preferred) 3 tablespoons
• Fish sauce 1 teaspoon
• Brown sugar 1–1.5 tablespoons (to taste)
• Rice vinegar 1 tablespoon
• Crushed red pepper or fresh chili 1/2 teaspoon (to taste)
• Neutral oil (canola/avocado) 1.5 tablespoons
• Jasmine rice 1 cup uncooked (about 2.5–3 cups cooked)
• Lime wedges (optional) For serving

Instructions

1. Rinse rice until water runs mostly clear. Cook according to package directions so it’s ready when the stir-fry finishes (about 12–15 minutes simmer time).
2. Stir together sauce in a bowl: soy sauce, fish sauce, brown sugar, rice vinegar, and chili flakes.
3. Prep produce: separate bok choy stems from leaves; chop stems into bite-size pieces and roughly chop leaves. Mince garlic and grate ginger.
4. Heat a large skillet or wok over medium-high until hot. Add oil, then lamb. Cook 4–5 minutes, breaking it up, until well browned. Spoon off excess fat if needed.
5. Add ginger and garlic; cook 30 seconds until fragrant. Add shiitakes and bok choy stems; stir-fry 2–3 minutes until mushrooms soften.
6. Pour in the sauce and toss. Add bok choy leaves; cook 1–2 minutes until just wilted and glossy.
7. Turn off heat and fold in Thai basil leaves until aromatic. Adjust seasoning (more soy for salt, sugar or vinegar to balance).
8. Fluff rice and portion into bowls. Top with lamb stir-fry and serve with lime wedges if desired.