Careme Recipes

Ingredients

• Kroger® Fresh Natural Pork Tenderloin 1 lb (for 2) $3.49 sale (reg $4.99) / 1 lb
• Brussels sprouts 1 lb, trimmed & halved $3.29 / 1 lb
• Simple Truth Organic® Gourmet Red Potatoes 1 lb, scrubbed $4.99 / 24 oz
• Organic Fresh Large Bartlett pear 1 large pear, grated or finely diced $3.49 / lb
• Peruvian Gold sweet onion (or any onion) 1/2 medium onion, thin-sliced $3.50 sale / 3 lb bag
• Dijon mustard 1 tbsp
• Apple cider vinegar or white wine vinegar 1 tbsp
• Olive oil 2 1/2 tbsp (divided)
• Butter 1 tbsp
• Kosher salt 1 1/2 tsp (divided), plus more to taste
• Black pepper 1 tsp (divided)
• Optional: rosemary or thyme 1 tsp chopped or 2–3 sprigs
• Optional: chicken stock or water 2–4 tbsp to loosen glaze

Instructions

1. Prep: Heat a grill (or grill pan) to medium-high. Heat oven to 425°F. Put a medium pot of salted water on to boil (use about 1 1/2 tsp kosher salt in the water).
2. Potatoes: Add 1 lb scrubbed red potatoes to boiling water and simmer until just tender, 12–15 minutes. Drain well, then rough-smash on a sheet pan. Drizzle with 1 tbsp olive oil, season with 1/2 tsp salt and 1/2 tsp pepper. Roast at 425°F until crisp at edges, 18–22 minutes (flip once if you like).
3. Brussels sprouts: Toss 1 lb halved Brussels sprouts with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Spread on a second sheet pan (or share with potatoes if room). Roast at 425°F until browned and tender, 16–20 minutes, tossing once.
4. Pork: Pat dry 1 lb pork tenderloin. Rub with 1/2 tbsp olive oil, then season with 1/2 tsp salt and 1/4 tsp pepper (add 1 tsp chopped rosemary/thyme if using). Grill 4–6 minutes per side, turning to brown all around, until 140–145°F internal. Rest 5–8 minutes before slicing (it will carry over).
5. Pear-onion glaze: While pork rests, set a skillet over medium heat. Melt 1 tbsp butter. Add 1/2 thin-sliced onion with a pinch of salt and cook until soft, 4–6 minutes. Stir in 1 grated/fine-diced Bartlett pear, 1 tbsp Dijon, and 1 tbsp vinegar. Simmer 2–3 minutes until glossy; add 2–4 tbsp stock/water if it gets too thick. Taste and adjust salt/pepper.
6. Serve: Slice pork. Spoon pear glaze over the top. Plate with roasted Brussels sprouts and crispy smashed red potatoes.

Ingredients

• Kroger® Large Raw Shrimp Peeled & Deveined Tail Off 12 oz $5.99 sale (reg $7.99) / 12 oz
• Organic baby bok choy 12–16 oz, halved or chopped $2.99 / 1 lb
• Organic ginger root 1 tbsp grated (about a 1-inch knob) $3.99 / lb
• Garlic 3 cloves, minced
• Soy sauce 2 tbsp
• Rice vinegar 1 tbsp
• Honey or brown sugar 2 tsp
• Toasted sesame oil 1 tsp
• Cornstarch 1 tsp
• Neutral oil (avocado/canola) 2 tbsp (divided)
• Jasmine rice 1 cup dry (makes ~3 cups cooked)
• Salt 1/4 tsp (for shrimp), plus to taste
• Optional: chili flakes or sriracha to taste
• Optional: lime (or lemon) 1/2, for finishing

Instructions

1. Prep: Start rice. Rinse 1 cup jasmine rice and cook with 1 1/2 cups water and a pinch of salt (follow your rice method) — about 15–18 minutes plus rest.
2. Sauce: In a small bowl whisk 2 tbsp soy sauce, 1 tbsp rice vinegar, 2 tsp honey/brown sugar, 1 tsp toasted sesame oil, 1 tsp cornstarch, and 2 tbsp water. Add chili if you want heat.
3. Shrimp: Pat dry 12 oz shrimp and toss with 1/4 tsp salt.
4. Bok choy: Heat a large skillet or wok over high heat. Add 1 tbsp neutral oil. Add 12–16 oz bok choy (cut side down if halved) and sear until charred in spots, 2–3 minutes. Stir-fry 1–2 minutes more until crisp-tender. Remove to a plate.
5. Stir-fry shrimp: Add 1 tbsp neutral oil to the hot pan. Add shrimp in a single layer and cook 60–90 seconds, then flip and cook 60 seconds more (just turning pink). Add 1 tbsp grated ginger and 3 minced garlic cloves; stir 15–30 seconds until fragrant.
6. Glaze: Whisk sauce again and pour into pan. Simmer 30–60 seconds until glossy and lightly thickened. Return bok choy to pan and toss to coat. Squeeze 1/2 lime (optional).
7. Serve: Spoon rice into bowls and top with ginger-garlic shrimp and bok choy, scraping all sauce over the top.

Ingredients

• Choice Beef Chuck Roast 1.25–1.5 lb (aim for 1.5 lb if possible) $8.99 sale (reg $10.99) / 1 lb
• Organic spaghetti squash 1 medium (about 2.5–3 lb) $1.99 / lb
• Sweet onion 1 large, sliced $3.50 sale / 3 lb bag
• Simple Truth Organic® Whole Carrots bag 3 medium carrots, cut into 1-inch pieces $2.99 / 2 lb
• Celery (optional but great) 2 ribs, sliced $1.79 / lb
• Garlic 3 cloves, smashed/minced
• Tomato paste 1 tbsp
• Beef broth 1 1/2 cups
• Worcestershire or soy sauce 1 tbsp
• Bay leaf 1
• Dried thyme (or Italian seasoning) 1 tsp
• Olive oil 1 tbsp
• Kosher salt 1 1/4 tsp (divided), plus to taste
• Black pepper 1 tsp
• Optional: red wine 1/2 cup (replace equal broth)
• Optional: butter 1 tbsp for squash finishing

Instructions

1. Prep: Heat oven to 425°F for the squash. Pat dry 1.25–1.5 lb chuck roast and season all over with 1 tsp kosher salt and 1 tsp black pepper.
2. Brown (stove): Heat a skillet over medium-high with 1 tbsp olive oil. Sear chuck roast 3–4 minutes per side until deeply browned. Transfer roast to slow cooker.
3. Build slow-cooker base: In the same skillet (lower heat to medium), add sliced 1 large onion, 3 chopped carrots, and 2 sliced celery ribs (optional) with a pinch of salt. Cook 4–5 minutes, scraping browned bits. Add 3 garlic cloves and 1 tbsp tomato paste; cook 30 seconds. Pour in 1/2 cup red wine (optional) or a splash of broth and scrape up everything. Pour all of this into the slow cooker.
4. Braise: Add 1 1/2 cups beef broth, 1 tbsp Worcestershire/soy, 1 bay leaf, and 1 tsp dried thyme. Cook on LOW 6–8 hours or HIGH 3.5–4.5 hours, until shreddable.
5. Roast spaghetti squash (oven): Halve 1 medium spaghetti squash lengthwise and scoop seeds. Rub cut sides with a little oil, season with 1/4 tsp salt. Roast cut-side down on a sheet pan at 425°F until tender, 30–40 minutes. Scrape into strands with a fork; add 1 tbsp butter (optional) and a pinch of salt/pepper.
6. Finish sauce: When beef is tender, shred it in the slow cooker. Taste sauce and adjust salt/pepper. If you want it thicker, ladle some liquid into a saucepan and simmer 5–8 minutes, then pour back.
7. Serve: Mound spaghetti squash in bowls and spoon onion-carrot pot roast and gravy over top.