Careme Recipes

Ingredients

• Certified Angus Beef Tri Tip Steak (2 Steak per Pack) 1 lb $14.99/lb
• Green Asparagus 1 lb $1.99/lb sale
• Kroger® Sliced White Mushrooms 8 oz $2.79
• Green Onions 1 bunch $1.50
• Garlic 2 cloves $1.50 each
• Parsley 2 tbsp chopped $1.69
• Simple Truth Organic® Low Sodium Free Range Chicken Broth 1 cup $1.79
• Polenta or cornmeal from pantry 1/2 cup dry pantry
• Butter or olive oil from pantry 1 to 2 tbsp pantry
• Columbia Crest Grand Estates Syrah Washington Red Wine 1 x 750 ml $9.99

Instructions

1. Heat oven to 425°F. Trim 1 lb tri tip steak if needed and pat dry. Season well with salt and pepper.
2. Trim 1 lb asparagus and toss with oil, salt, and pepper on a sheet pan. Roast 10 to 12 minutes until tender-crisp.
3. Bring 2 cups water and 1/2 cup chicken broth to a simmer in a saucepan. Whisk in 1/2 cup dry polenta or cornmeal gradually. Cook on low, whisking often, until thick and tender, about 15 to 20 minutes. Stir in 1 tablespoon butter or olive oil and season with salt and pepper.
4. Meanwhile, heat a skillet over medium-high with 1 tablespoon oil. Sear the tri tip 4 to 5 minutes per side for medium-rare to medium, depending on thickness. Transfer to a board and rest 5 to 10 minutes.
5. In the same skillet, add sliced 8 oz mushrooms and cook 4 minutes until browned. Add sliced white parts of 1 bunch green onions and 2 minced garlic cloves; cook 30 seconds. Add remaining 1/2 cup chicken broth and simmer 2 minutes. Stir in chopped parsley and green onion tops.
6. Slice the steak against the grain. Spoon polenta onto plates, top with sliced tri tip and mushroom-green onion sauce, and serve with roasted asparagus.

Ingredients

• Certified Angus Beef Boneless Flank Steak 1 lb $12.99/lb sale
• Fresh Yellow Bell Pepper 1 $1.67 each
• Jumbo Yellow Onions 1 small $1.49/lb
• Fresh Roma Tomato 2 medium $2.79/lb
• Garlic 2 cloves $1.50 each
• Parsley 2 tbsp chopped $1.69
• Green Asparagus 1/2 lb $1.99/lb sale
• Simple Truth Organic® Low Sodium Free Range Chicken Broth 1 cup $1.79
• Polenta or cornmeal from pantry 1/2 cup dry pantry

Instructions

1. Bring 2 cups water and 1/2 cup chicken broth to a simmer. Slowly whisk in 1/2 cup dry polenta or cornmeal. Cook over low heat, stirring often, until tender and creamy, about 15 to 20 minutes. Season with salt, pepper, and a drizzle of olive oil.
2. Slice 1 small yellow onion and 1 yellow bell pepper. Chop 2 Roma tomatoes, mince 2 garlic cloves, trim 1/2 lb asparagus, and chop 2 tablespoons parsley.
3. Heat a skillet over medium-high with 1 tablespoon oil. Season 1 lb flank steak with salt and pepper and sear 4 to 5 minutes per side, or until desired doneness. Rest 5 to 10 minutes.
4. While steak rests, cook the asparagus in the same skillet for 3 to 4 minutes until crisp-tender; remove to a plate.
5. Add a little more oil if needed, then cook onion and bell pepper 4 to 5 minutes. Add garlic and tomatoes and cook 2 to 3 minutes until lightly saucy. Add remaining 1/2 cup chicken broth and simmer briefly. Stir in parsley.
6. Slice flank steak thinly against the grain. Serve over creamy polenta, spoon the tomato-pepper ragout over top, and add asparagus on the side.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin 1 lb $3.99/lb sale
• Green Acorn Squash 1 medium about 1 1/4 lb $1.49/lb
• Jumbo Yellow Onions 1 medium $1.49/lb
• Fresh Yellow Bell Pepper 1 $1.67 each
• Fresh Roma Tomato 2 medium $2.79/lb
• Garlic 3 cloves $1.50 each
• Parsley 2 tablespoons chopped $1.69 each
• Organic Baby Spinach 2 packed cups $5.00/16 oz

Instructions

1. Prep 1 lb Kroger® Fresh Natural Pork Tenderloin ($3.99/lb sale) by trimming any silver skin. Halve and seed 1 medium Green Acorn Squash (about 1 1/4 lb at $1.49/lb), then slice into 1/2-inch wedges. Slice 1 medium Jumbo Yellow Onion ($1.49/lb), slice 1 Fresh Yellow Bell Pepper ($1.67 each), chop 2 medium Fresh Roma Tomatoes ($2.79/lb), mince 3 cloves Garlic ($1.50 each bulb), chop 2 tablespoons Parsley ($1.69 each bunch), and measure 2 packed cups Simple Truth Organic® Baby Spinach ($5.00/16 oz).
2. Roast the squash: heat the oven to 425°F. Toss the 1 medium Green Acorn Squash with 1 tablespoon oil, salt, and pepper on a sheet pan. Roast 15 minutes.
3. Season and roast the pork: rub the 1 lb Kroger® Fresh Natural Pork Tenderloin with 1 tablespoon oil, 1 teaspoon smoked paprika if you have it, salt, and pepper. After the squash has roasted 15 minutes, move it to the sides of the sheet pan and add the pork tenderloin to the center. Roast 16 to 20 minutes more, until the pork reaches 145°F and the squash is tender and caramelized.
4. Make the skillet vegetables: while the pork roasts, heat 1 tablespoon oil in a skillet over medium. Add the sliced 1 medium Jumbo Yellow Onion and sliced 1 Fresh Yellow Bell Pepper. Cook 5 minutes until softened. Add the minced 3 cloves Garlic and chopped 2 medium Fresh Roma Tomatoes and cook 4 to 5 minutes until saucy. Stir in the 2 packed cups Baby Spinach just until wilted. Season with salt, pepper, and half the chopped 2 tablespoons Parsley.
5. Rest and slice the pork: transfer the roasted 1 lb Kroger® Fresh Natural Pork Tenderloin to a cutting board and rest 5 minutes. Slice into medallions.
6. Serve: spoon the pepper-onion-tomato-spinach mixture onto plates, add the roasted Green Acorn Squash wedges, and top with sliced pork tenderloin. Scatter over the remaining chopped 2 tablespoons Parsley.
7. Wine note: Tempranillo is the best savory match if you want a red with a little earth and spice. Pinot Noir is also excellent if you want something softer and more delicate with the squash.