Careme Recipes

Ingredients

• Simple Truth Organic® Whole White Mushrooms 24 oz total (1.5 lbs) mixed mushrooms if you can; otherwise 16 oz works $5.00 (16 oz)
• Organic Yellow Peeled Onions 1 large, thinly sliced $1.99 each
• Simple Truth Organic® Garlic Bulbs 4 cloves, minced $2.79 (3 ct)
• Organic Baby Bok Choy OR Organic Lacinato Kale 1 lb (optional side greens) $3.99/lb or $2.99
• Polenta (corn grits) 1 cup dry (or quick-cook equivalent)
• Vegetable broth (or water) 4 cups (plus more as needed)
• Olive oil 5 tbsp, divided
• Balsamic vinegar 1 tbsp
• Soy sauce or tamari 2 tsp (boosts umami; optional)
• Fresh thyme or dried thyme 1 tsp dried or 1 tbsp fresh
• Salt & black pepper to taste
• Optional protein for 4 omnivores: Strip steak or ribeye ~2–2.5 lb total (4 portions) Strip steak 10 oz $16.49 (sale) or Ribeye ~$23.99/lb

Instructions

1. Mushroom ragù (stove): Finely chop mushrooms (or pulse in a food processor to a coarse mince). Heat 2 tbsp olive oil in a wide skillet over medium-high. Add mushrooms + a pinch of salt and cook until the moisture evaporates and they brown deeply, 12–15 minutes.
2. Add onion/garlic: Add sliced onion; cook until caramelized, 8–10 minutes. Add garlic and thyme; cook 30 seconds.
3. Season: Stir in balsamic and (optional) soy/tamari. Add 1/2 cup broth/water and simmer 3–5 minutes until saucy. Taste; add lots of black pepper and salt as needed. Keep warm.
4. Polenta (stove): Bring 4 cups broth/water to a simmer. Slowly whisk in polenta. Reduce heat to low and cook, stirring often, until creamy (quick polenta 5–10 min; regular 25–35 min). Finish with 2 tbsp olive oil and salt/pepper. Add a splash of water to loosen if it tightens.
5. Optional greens: Quickly sauté kale/bok choy in 1 tbsp olive oil with salt until wilted; set aside.
6. Optional steak for omnivores (stove or grill): Season steaks generously with salt/pepper. Sear/grill to desired doneness; rest 5–10 minutes; slice.
7. Serve: Vegan plate = polenta topped with mushroom ragù (+ greens). Omnivore plates = same base plus sliced steak on top or on the side.

Ingredients

• Organic Yellow Peeled Onions 1 large, diced $1.99 each
• Simple Truth Organic® Garlic Bulbs 4 cloves, minced $2.79 (3 ct)
• Simple Truth Organic® Whole White Mushrooms 16 oz, sliced $5.00 (16 oz)
• Organic Green Cabbage (or Savoy) 1/2 head, shredded (about 4–5 cups) $2.49/lb (or $3.09/lb)
• Simple Truth Organic® Grape Tomatoes 20 oz (2 packs), halved $3.50 (sale) / 10 oz
• Rice (short grain preferred) 2 cups dry
• Vegetable broth 5 cups (hot if possible)
• Smoked paprika 2 tsp
• Sweet paprika 1 tsp
• Ground cumin 1 tsp
• Olive oil 4 tbsp
• Salt & pepper to taste
• Optional: chickpeas (canned) 1 x 15 oz, drained (adds vegan protein)
• Optional omnivore add-on (served separately): pork sausage links 1 lb, browned separately $3.99 (sale) / 16 oz (ground)

Instructions

1. Heat oven: Set oven to 400°F.
2. Start base (stove): In an oven-safe wide skillet or Dutch oven, heat 3 tbsp olive oil over medium-high. Brown mushrooms with a pinch of salt, 6–8 minutes. Add onion; cook 4 minutes. Add garlic, smoked paprika, sweet paprika, cumin; cook 30 seconds.
3. Add rice: Stir in rice; toast 1 minute to coat.
4. Add liquids + veg: Stir in hot broth, tomatoes, cabbage, (optional) chickpeas, and 1 tsp salt. Bring to a simmer.
5. Bake (oven): Cover (lid or tight foil) and bake 18 minutes. Uncover and bake 10–12 minutes more to concentrate flavors and get light browning at edges. If you want extra crisp, broil 1–2 minutes at the end (watch closely).
6. Rest + serve: Rest 10 minutes before scooping. Keep the main vegan. If using sausage for omnivores, brown it in a separate pan and serve on the side for topping.

Ingredients

• Organic Lacinato Kale 2 bunches (about 12–16 oz), stems removed, sliced $2.99
• Simple Truth Organic® Whole White Mushrooms 16 oz, sliced $5.00 (16 oz)
• Organic Ginger Root 2 tbsp grated (about 2-inch knob) $5.99/lb
• Organic Yellow Peeled Onions 1 large onion, thinly sliced $1.99 each
• Simple Truth Organic® Garlic Bulbs 4 cloves, minced $2.79 (3 ct)
• Miso paste (white or yellow) 1/2 cup (8 tbsp)
• Vegetable broth (or water + bouillon) 10 cups
• Soy sauce 1–2 tbsp, to taste
• Sesame oil 2 tsp
• Rice vinegar or lemon juice 1–2 tbsp
• Ramen noodles (or soba) 5 portions (about 15 oz / 425 g dry total)
• Firm tofu (for vegan protein) 14–16 oz, cubed
• Kroger® Country Pork Ground Sausage (optional for 4 omnivores) 12–16 oz, cooked separately $3.99 (sale) / 16 oz
• Optional: soft-boiled eggs (for omnivores) 4 eggs
• Optional toppings: chili crisp, sliced green onion, toasted sesame seeds, nori as desired

Instructions

1. Cook sausage separately (stove, optional): Brown sausage in a skillet over medium-high, 8–10 minutes. Transfer to a bowl for serving so the base stays vegan.
2. Make broth base (stove): In a large pot, heat 1 tsp neutral oil. Sauté onion with a pinch of salt 4–5 minutes. Add mushrooms; cook until they start to brown, 6–8 minutes. Add garlic + ginger; cook 30 seconds.
3. Simmer: Add vegetable broth; bring to a gentle simmer. Add tofu cubes and simmer 5 minutes to warm through.
4. Season without boiling miso: In a bowl, whisk miso with a ladle of hot broth until smooth; stir back into pot on low heat. Add soy sauce, sesame oil, and vinegar/lemon. Taste and adjust.
5. Add greens: Stir in kale and simmer just until tender, 2–3 minutes.
6. Cook noodles: In a separate pot, boil noodles, drain, and rinse briefly to stop cooking (helps keep broth clear).
7. Serve build-your-own: Set out bowls of noodles, vegan broth with tofu/veg, plus sausage and eggs as add-ons for the four omnivores.

Ingredients

• Baby Organic Broccoli 2 heads (or 1 head broccoli + 1 lb cauliflower below) $4.99 / 1 ct
• Organic Cauliflower 1 large head (about 2 lb), cut into florets $3.49/lb
• Simple Truth Organic® Whole Carrots Bag (or Rainbow Carrots) 2 lb, cut into sticks (or leave small carrots whole) $3.29 (2 lb) or $3.89 (2 lb)
• Simple Truth Organic® Garlic Bulbs 5 cloves, minced (divided) $2.79 (3 ct)
• Lemon 2 (zest + juice)
• Tahini 1/2 cup
• Olive oil 1/3 cup, divided
• Ground cumin 1 tsp
• Salt & pepper to taste
• Optional heat: crushed red pepper pinch
• Add-on protein for 4 (choose one): Boneless Pork Loin Center-Cut Chops about 2 lb (4 chops) $7.29/lb
• OR Draper Valley Farms® Bone In Split Chicken Breasts about 2.5 lb (2 large split breasts) $4.49/lb

Instructions

1. Roast vegetables (oven): Heat oven to 425°F. Toss broccoli/cauliflower florets with olive oil, salt, pepper, and half the minced garlic. Spread on 1–2 sheet pans. Toss carrots separately with olive oil, salt, pepper, cumin, and remaining garlic. Roast 25–35 minutes total, flipping once, until edges are deeply browned.
2. Make tahini sauce (no-cook): Whisk tahini with lemon juice, zest, 1–2 tbsp olive oil, 1/3–1/2 cup water (to thin), salt, pepper, and optional red pepper until pourable.
3. Protein add-on (grill or stove): - Pork chops: season with salt/pepper; grill or pan-sear 4–5 min/side (to 145°F), rest 5 min. - Split chicken breasts: season; grill over medium heat 6–8 min/side then finish indirectly until 165°F (or sear then oven-finish at 400°F).
4. Serve: Arrange roasted veg on a large platter, drizzle with tahini, add extra lemon wedges. Serve grilled meat on a separate platter so the vegan plate stays fully vegan.