Careme Recipes

Ingredients

• Beef Choice Bone-In Short Ribs 1.5 lb (about 3–4 short ribs) $9.59 sale (per lb)
• Jumbo Yellow Onions 1 medium, sliced $1.29 sale (per lb)
• Organic Celery (1 lb) 2 stalks, chopped $2.99
• Carrots 3 medium carrots (about 10 oz), chopped $1.69 (per lb)
• Spice World® Fresh Diced Garlic (5 oz) 1 tbsp $3.49
• Kroger® Fat Free Reduced Sodium Beef Broth (32 oz) 2 cups $2.49
• Red wine 3/4 cup (or use extra broth if avoiding alcohol)
• Tomato paste (optional) 1 tbsp
• Olive oil 1 tbsp
• Salt to taste
• Black pepper to taste
• Bay leaf (optional) 1

Instructions

1. Season short ribs generously with salt and pepper.
2. Stove (sear): Heat olive oil in a skillet over medium-high. Brown short ribs 2–3 minutes per side. Transfer to slow cooker.
3. In the same skillet, sauté onion, celery, and carrots 4–5 minutes. Add garlic for 30 seconds. Stir in tomato paste if using.
4. Deglaze with red wine (or a splash of broth), scraping browned bits. Pour everything into the slow cooker.
5. Add beef broth (2 cups) and bay leaf. Cook on LOW 7–8 hours (or HIGH 4–5) until very tender.
6. Skim fat from the surface. Reduce sauce on the stove 5–10 minutes if you want it thicker. Serve 2 ribs per person with plenty of the braised vegetables and spooned sauce.

Ingredients

• Tuna Steak Wild Caught Frozen (sustainably sourced) 2 tuna steaks, 5–6 oz each (about 12 oz total), thawed $8.99 sale (per lb)
• Organic Red Leaf Lettuce 1 head (about 5–6 cups torn) $3.49
• Fresh Large Ruby Red Grapefruit - Each 1 (2 tbsp juice + a few segments) $2.49
• Fresh Organic Lemon - Each 1 tbsp juice $1.69
• Green Onions 2, thinly sliced $1.50
• Olive oil 2 tbsp (1 tbsp for searing, 1 tbsp for dressing)
• Dijon mustard 1 tsp
• Salt to taste
• Black pepper to taste
• Red pepper flakes (optional) pinch

Instructions

1. Make dressing: whisk 2 tbsp grapefruit juice, 1 tbsp lemon juice, 1 tsp Dijon, 1 tbsp olive oil, salt, pepper, and a pinch of red pepper flakes (optional).
2. Build salad: toss torn red leaf lettuce with green onions and a few grapefruit segments. Lightly dress (save a spoonful for tuna).
3. Sear tuna (stove): pat tuna very dry; season with salt and pepper. Heat a skillet over high until smoking-hot, add 1 tbsp olive oil. Sear 60–90 seconds per side for rare/medium-rare (or longer if you prefer).
4. Rest 2 minutes, then slice. Spoon a little dressing over tuna and serve alongside the salad.

Ingredients

• Simple Truth™ Natural Bison Ribeye Steak 2 steaks (8 oz each) $19.99
• Broccoli Crown 1 large crown, cut into florets $2.99
• Yukon Gold Potatoes 12 oz, parboiled and smashed $1.49 (per lb)
• Spice World® Fresh Diced Garlic (5 oz) 1 tbsp $3.49
• Olive oil 2 tbsp, divided
• Salt to taste
• Black pepper to taste
• Fresh Organic Lemon - Each (optional) 1/2 lemon, for finishing $1.69

Instructions

1. Parboil potatoes (stove): simmer potato chunks 8–10 minutes until just tender. Drain and lightly smash with a fork.
2. Grill bison + broccoli: preheat grill to medium-high. Season bison steaks with salt and pepper. Toss broccoli florets with 1 tbsp olive oil, salt, pepper.
3. Grill steaks about 3–4 minutes per side for medium-rare (adjust to thickness). Grill broccoli 6–8 minutes total, turning until charred and tender-crisp. Rest steaks 5 minutes.
4. Crisp potatoes (stove): heat 1 tbsp olive oil in a skillet over medium-high. Add smashed potatoes; cook 4–6 minutes per side until browned. Add garlic for the last 30 seconds; salt to taste.
5. Serve: plate steak with charred broccoli and crispy potatoes. Finish with a squeeze of lemon if desired.

Ingredients

• Certified Angus Beef Tri Tip Steak (2 Steak per Pack) 1–1.25 lb tri-tip steak (about 8–10 oz per person) $11.99 sale (per lb)
• Crimini Mushrooms (1 lb) 8 oz, sliced $4.99
• Jumbo Yellow Onions 1/2 medium, sliced $1.29 sale (per lb)
• Kroger® Green Leaf Lettuce 1/2 bag or 1 small head (about 4 cups) $3.99
• Fresh Organic Lemon - Each 1 (1–2 tbsp juice) $1.69
• Olive oil 2 tbsp, divided
• Salt to taste
• Black pepper to taste
• Garlic (optional) 1 clove, minced $1.50

Instructions

1. Preheat grill to medium-high (about 450°F). Pat tri-tip dry and season generously with salt and pepper. Rub with 1 tbsp olive oil.
2. Grill tri-tip 5–7 minutes per side (then move to indirect heat if thick) until desired doneness (130–135°F for medium-rare). Rest 10 minutes.
3. While steak rests, cook mushrooms + onions on the stove in a skillet with 1 tbsp olive oil, a pinch of salt, and pepper. Sauté 8–10 minutes until browned; add garlic for the last 30 seconds if using.
4. Toss lettuce with lemon juice, a drizzle of olive oil, salt and pepper (simple vinaigrette).
5. Slice tri-tip against the grain. Serve with warm mushrooms/onions and the lemony lettuce salad.