Careme Recipes

Ingredients

• Pork Tenderloin Boneless (Whole) (sale item: PORK) 12 oz–1 lb, cut into 6 medallions $3.99 (sale) per 1 lb
• Butternut squash (in-season) 10–12 oz, cut into 3/4-inch cubes (or use Fresh Cut Butternut Squash Cubed 12 oz) $1.49 per 1 lb
• Fresh green beans 6–8 oz, trimmed $2.49 per 1 lb
• Navel orange (in-season citrus) 1 (zest + 3 tbsp juice) (available)
• Organic ginger root 1 tsp grated $3.99 per 1 lb
• Garlic 2 cloves, minced (Simple Truth Organic Garlic Bulbs $1.99/3 ct)
• Soy sauce 1 tbsp
• Dijon mustard 1 tsp
• Honey or brown sugar 1 tsp
• Olive oil 1–2 tbsp total
• Salt & black pepper to taste

Instructions

1. Tovala setup: Use the sheet tray with the rack removed. Lightly oil the tray or line with foil (if your model allows).
2. Prep vegetables: Toss squash with 2 tsp oil, salt, pepper. Place on the tray in a single layer. Toss green beans with 1 tsp oil + pinch of salt; place beside squash.
3. Prep pork: Cut tenderloin into 6 medallions (about 1.5 inches thick). Season with salt and pepper.
4. Make glaze: Mix orange zest + 3 tbsp orange juice + ginger + garlic + soy + Dijon + honey.
5. Add pork + glaze: Nestle pork medallions on the tray. Spoon/brush glaze over the pork (save a little to finish if you like).
6. Cook (typical Tovala approach): Cook on a Roast/High-heat cycle until pork hits 145°F (usually ~12–18 min depending on model/thickness). If your Tovala supports stages, start with veggies 5 min, then add pork and continue.
7. Finish: Rest pork 3–5 min. Spoon any tray juices over pork and veggies. (If sauce seems thin, just reduce it quickly in a small pan on the stove 1–2 min.)

Ingredients

• Kroger® Jumbo Shrimp Cooked Peeled & Deveined Tail On (sale item) OR raw shrimp 10–12 oz shrimp, thawed (raw preferred if available; if cooked, add later) $8.99 (sale) per 12 oz (frozen cooked)
• Simple Truth Organic® Gourmet Red Potatoes (sale item) 12–16 oz, halved $3.50 (sale) per 24 oz
• Organic Green Asparagus (season starts around late winter/early spring; commonly good now) 8–10 oz, trimmed $4.99 per 1 lb
• Lemon juice 1 tbsp $2.99 (Pompeii)
• Navel orange 1 (2 tbsp juice + zest optional) (available)
• Garlic 2 cloves, minced
• Olive oil 1.5 tbsp
• Salt, pepper, chili flakes (optional) to taste
• Optional: parsley or basil 1–2 tbsp chopped

Instructions

1. Tovala setup: Use sheet tray, lightly oiled.
2. Start potatoes: Toss halved red potatoes with 1 tbsp oil, salt, pepper. Place cut-side down on tray. Cook on a Roast/High-heat cycle for ~10–12 minutes first (or Stage 1).
3. Add asparagus: Toss asparagus with 1/2 tbsp oil + pinch of salt. Add to tray and continue cooking ~6–10 minutes until potatoes are tender and asparagus is browned at tips.
4. Add shrimp at the right time: - If RAW shrimp: Toss with garlic, lemon juice, orange juice, salt, pepper, chili flakes. Add for the last ~5–7 minutes until just opaque. - If COOKED shrimp: Add for only the last ~2–3 minutes to warm through (so it doesn’t turn rubbery).
5. Finish: Sprinkle herbs. Taste and brighten with extra lemon/orange if needed. Serve straight from the tray.

Ingredients

• Simple Truth® 85/15 Natural 100% Grass-Fed Beef Burgers (sale item) 2 patties $10.99 (sale) per 4 ct / 21.3 oz
• Kroger® Russet Potatoes (sale item) 1 large russet (10–12 oz), cut into wedges $1.99 (sale) per 5 lb
• Simple Truth Organic® Whole Baby Bella Mushrooms (sale item) 8 oz, sliced $3.50 (sale) per 8 oz
• Organic spinach 2 cups (optional, for topping) $2.79
• Garlic 1–2 cloves, minced
• Olive oil 1–2 tbsp
• Buns or butter lettuce 2 buns or 6–8 lettuce leaves
• Salt & black pepper to taste
• Optional: cheese slices 2 slices

Instructions

1. Tovala setup: Use sheet tray; lightly oil. If you have the rack, you can place burgers on rack over tray to let fat drip (less splatter).
2. Roast potatoes first: Toss wedges with 1 tbsp oil, salt, pepper. Place on tray. Roast/High-heat ~12 minutes.
3. Add burgers: Season patties with salt and pepper. Add to tray (or rack). Continue cooking ~8–12 minutes depending on thickness, flipping once if your model doesn’t brown evenly. Add cheese during last 1–2 minutes if using.
4. Mushrooms (two options): - Stove (best browning): Sauté mushrooms in a pan with a little oil, salt, pepper; add garlic at end. - Tovala tray (easier): Toss sliced mushrooms with a drizzle of oil, salt, pepper; add to tray for the last ~6–8 minutes, stirring once halfway.
5. Optional spinach: Toss onto hot mushrooms for 30 seconds to wilt (or use fresh).
6. Assemble: Serve burgers on buns or lettuce, topped with garlicky mushrooms (and spinach). Serve with roasted wedges.