Careme Recipes

Ingredients

• Fresh Wild Mussels (never frozen; sustainably sourced) 1 lb $3.99 sale (reg $12.99)
• Organic Leeks (bunch) 1 large leek (or 2 small), thinly sliced $5.49/lb
• Simple Truth Organic® Garlic Bulbs (3 ct) 3 cloves, thinly sliced $2.79
• Organic Ginger Root 1 tsp finely grated (optional but great) $5.99/lb
• Kroger® Jumbo Russet Potatoes (8 lb bag) or Organic Russet Potatoes 1 large russet (about 12 oz), cut into fries $6.99 (8 lb) or $1.79/lb
• Olive oil 2 1/2 tbsp, divided
• Butter 1 tbsp (optional)
• Dry white wine 1/2 cup
• Water or chicken broth 1/2 cup
• Red pepper flakes 1/4 tsp
• Lemon 1/2, cut into wedges
• Salt + black pepper to taste
• Chopped parsley (optional) 2 tbsp

Instructions

1. Prep: Heat oven to 450°F. Rinse mussels under cold water, scrub if needed, and debeard any with fibers. Discard any cracked shells or any that won’t close when tapped.
2. Prep fries: Toss potato fries with 1 1/2 tbsp olive oil, big pinch of salt, and pepper. Spread on a sheet pan in a single layer.
3. Oven: Roast fries 20–28 minutes, flipping once halfway, until browned and crisp.
4. Stove: While fries roast, heat 1 tbsp olive oil (and butter if using) in a large pot with a lid over medium heat.
5. Stove: Add leeks with a pinch of salt and cook 4–5 minutes until softened but not browned. Add garlic (and ginger if using) and cook 30–45 seconds.
6. Stove: Pour in wine, red pepper flakes, and water/broth. Bring to a strong simmer.
7. Stove: Add mussels, cover, and steam 4–6 minutes, shaking the pot once or twice, until mussels open.
8. Finish: Turn off heat. Taste broth and adjust salt/pepper. Squeeze in a little lemon. Discard any mussels that didn’t open.
9. Serve: Divide mussels and broth into two bowls. Top with parsley if using. Serve with fries and extra lemon wedges for squeezing/dunking.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin 1 lb (use 12–16 oz for 2 servings; save the rest or cook all and enjoy leftovers) $3.99 sale (reg $8.29)
• Organic Butternut Squash 1 lb, peeled and cut into 3/4-inch cubes $1.99/lb
• Organic Kale (or Organic Lacinato Kale) 1 bunch, stems removed, sliced $2.99
• Organic Jumbo Yellow Onion (or sweet onion) 1/2 onion, thinly sliced $2.19/lb (or $5.49/3 lb bag)
• Simple Truth Organic® Fuji Apple – Each (or Fuji apple) 1 apple, grated on large holes (or finely diced) $2.79/lb (or $0.99/lb small Fuji)
• Simple Truth Organic® Garlic Bulbs (3 ct) 3 cloves, minced $2.79
• Olive oil 2 1/2 tbsp, divided
• Butter 1 tbsp (optional)
• Apple cider vinegar (or lemon juice) 2 tsp
• Dijon mustard 1 tsp
• Dried thyme or rosemary 1 tsp
• Salt + black pepper to taste

Instructions

1. Prep: Heat oven to 425°F. Line a sheet pan. Pat pork dry and season all over with salt, pepper, and half the thyme/rosemary.
2. Oven (side): Toss butternut squash with 1 tbsp olive oil, salt, pepper, and remaining thyme/rosemary. Spread on the sheet pan and roast 20–30 minutes, tossing once, until browned and tender.
3. Stove: When squash has about 15 minutes left, heat a large oven-safe skillet over medium-high. Add 1 tbsp olive oil.
4. Stove: Sear pork tenderloin 2–3 minutes per side (all sides) until nicely browned.
5. Oven: Transfer skillet to oven and roast pork 10–15 minutes, until thickest part reaches 145°F. Move pork to a plate and rest 5–10 minutes (important).
6. Stove (kale): While pork rests, heat remaining 1/2 tbsp olive oil in a second skillet (or reuse the pork skillet after removing pork). Add onion with a pinch of salt; cook 3 minutes. Add garlic; cook 30 seconds. Add kale with 2–3 tbsp water, cover, and steam-sauté 3–5 minutes until tender. Season to taste.
7. Stove (apple pan sauce): In the pork skillet (careful—hot handle), add grated/diced apple and 2 tbsp water. Scrape up browned bits. Stir in Dijon and vinegar; simmer 1–2 minutes. Swirl in butter if using; taste and adjust salt/pepper.
8. Serve: Slice pork. Plate with roasted squash and sautéed kale. Spoon apple pan sauce over pork.

Ingredients

• Simple Truth® Natural Ground Lamb 3/4 lb (12 oz) $9.99 sale (reg $11.99)
• Kroger® Brussels Sprouts Halves (or Brussels Sprouts BIG DEAL!) 12 oz $3.99 (12 oz) or $6 (24 oz)
• Organic Green Cabbage (or Organic Red Cabbage) 2 cups shredded (about 1/3 small head) $2.49/lb
• Fresh Organic Large Ripe Avocado 1 avocado, sliced $2.00 sale (reg $3.50)
• Organic Ginger Root 1 tsp finely grated $5.99/lb
• Simple Truth Organic® Garlic Bulbs (3 ct) 2 cloves, minced $2.79
• Lime 1 (zest + juice)
• Olive oil 2 tbsp, divided
• Ground cumin 1 1/2 tsp
• Smoked paprika (or regular) 1 tsp
• Cinnamon (optional) 1/8 tsp
• Salt + black pepper to taste
• Tortillas (corn or flour) 6–8 small
• Plain yogurt or sour cream (optional) 2 tbsp
• Hot sauce (optional) to taste

Instructions

1. Prep: Heat oven to 450°F. Place Brussels sprouts on a sheet pan. Toss with 1 tbsp olive oil, salt, and pepper.
2. Oven: Roast Brussels sprouts 14–18 minutes, tossing once, until browned and crisp-tender.
3. Prep slaw: In a bowl, combine cabbage, lime zest + juice, grated ginger, a pinch of salt, and 1 tbsp olive oil. Toss and let it sit while everything cooks (it softens and gets juicy).
4. Stove: Heat a skillet over medium-high. Add lamb and cook 6–8 minutes, breaking it up, until browned and cooked through. Spoon off excess fat if there’s a lot.
5. Stove: Add garlic, cumin, paprika, cinnamon (if using), 1/2 tsp salt, and black pepper. Cook 30–60 seconds until fragrant. Splash in 2 tbsp water and stir to make it saucy, then turn off heat.
6. Warm tortillas: Warm directly over a gas flame, on a dry skillet, or wrapped in foil in the oven for 3–4 minutes.
7. Assemble: Tortilla + lamb + roasted Brussels sprouts + slaw + avocado. Add yogurt/sour cream and hot sauce if you like.