Careme Recipes

Ingredients

• Kroger® Fresh Natural Pork Loin Boneless 1 lb piece $2.49/lb (sale)
• Fresh Brussels Sprouts 12 oz, halved $3.99/lb
• Organic Butternut Squash 1 lb, peeled and 3/4-inch cubes $1.99/lb
• Fresh Large Bartlett Pear 1 large, cored and cut into thick wedges $1.99/lb (sale)
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $2.79 / 3-ct
• Dijon mustard 2 tbsp
• Pure maple syrup 1.5 tbsp
• Apple cider vinegar 1 tbsp
• Olive oil 2 tbsp, divided
• Kosher salt and black pepper to taste
• Dried thyme (or poultry seasoning) 1 tsp

Instructions

1. Heat oven to 425°F. Line a rimmed sheet pan with parchment for easy cleanup.
2. Stir together Dijon, maple syrup, vinegar, 1 tbsp olive oil, garlic, thyme, 1/2 tsp salt, and 1/4 tsp pepper to make the glaze.
3. Pat pork dry, season all over with salt and pepper, and brush with 1–2 tbsp of the glaze (reserve the rest).
4. Toss Brussels sprouts, squash, and pear with remaining 1 tbsp olive oil, 1/2 tsp salt, and pepper. Spread on the sheet pan, leaving a space in the center for the pork.
5. Place pork in the center. Roast 15 minutes.
6. Brush pork with more glaze, toss vegetables, and continue roasting 10–15 minutes, until pork reaches 145°F internal temperature and vegetables are browned and tender.
7. Transfer pork to a board to rest 5 minutes. Toss vegetables with a spoonful of the remaining glaze to gloss.
8. Slice pork and serve over the roasted Brussels sprouts, squash, and pears. Drizzle any pan juices and remaining glaze to taste.

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced) 12 oz (0.75 lb), cut into 1.5-inch pieces $4.99/lb (sale)
• Fresh Wild Mussels (never frozen; sustainably sourced) 1 lb, scrubbed and debearded $5.99/lb (sale)
• Organic Russet Potatoes 12 oz (about 2 medium), peeled and 1/2-inch cubes $1.79/lb
• Organic Leeks 1 medium, white and light green parts sliced and rinsed well $5.49/lb
• Organic Carrots Bunch 1 medium, diced $2.99/bunch
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $2.79 / 3-ct
• Simple Truth Organic® Baby Dill 2 tbsp, chopped (plus more for garnish) $2.79 / 0.5 oz
• Unsalted butter 1 tbsp
• Olive oil 1 tbsp
• Low-sodium seafood stock or chicken broth 2 cups
• Heavy cream or half-and-half 1 cup
• Dry white wine (optional) 1/2 cup
• Bay leaf + small pinch dried thyme 1 bay leaf + 1/4 tsp thyme
• Kosher salt and black pepper to taste
• Seedless Mandarin Clementine Oranges (3 lb bag) 1 clementine, cut into wedges for serving $2.99/3 lb (sale)

Instructions

1. Scrub and debeard mussels; discard any that are cracked or that stay open when tapped.
2. Prep vegetables: rinse grit from leeks thoroughly. Dice potatoes and carrot; mince garlic; chop dill.
3. Warm a medium soup pot over medium heat. Add butter and olive oil, then leeks, carrot, and a pinch of salt. Cook, stirring, until leeks are silky, 5–6 minutes. Add garlic for 30 seconds.
4. Pour in wine (if using) and simmer 1 minute. Add stock, bay leaf, thyme, potatoes, 1/2 tsp salt, and pepper. Simmer until potatoes are just tender, 10–12 minutes.
5. Add mussels, cover, and steam 5–6 minutes until they open. Transfer opened mussels to a bowl; discard any that don’t open.
6. Add rockfish to the pot and simmer gently 3–4 minutes until opaque and flakes easily.
7. Reduce heat to low. Stir in cream and dill; season to taste with salt and pepper. Return mussels to warm through (do not boil).
8. Ladle into warm bowls, garnish with extra dill, and serve with a squeeze of clementine for brightness.

Ingredients

• Kroger® Extra Large Raw Shrimp Peeled and Deveined Tail Off 12 oz (serves 2 generously) $7.00 / 12 oz (sale)
• Seedless Mandarin Clementine Oranges (3 lb bag) 4 clementines (zest and juice) + wedges for serving $2.99/3 lb (sale)
• Organic Green Cabbage 8 oz (about 1/2 small head), thinly sliced $2.49/lb
• Organic Kale 4 oz, shredded $2.99 / 16 oz
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $2.79 / 3-ct
• Organic Ginger Root 1-inch piece, grated $5.99/lb
• Simple Truth Organic® Thai Basil (optional) Handful, torn $2.79 / 0.5 oz
• Soy sauce or tamari 2 tbsp
• Rice vinegar 2 tbsp
• Honey 1 tbsp
• Crushed red pepper flakes or hot sauce 1 tsp (to taste)
• Olive oil 2 tbsp, divided
• Sesame oil (optional) 1 tsp
• Kosher salt and black pepper to taste
• Skewers 4–6 (soak wood skewers 10–15 min)

Instructions

1. If using wooden skewers, soak them in water 10–15 minutes. Preheat an outdoor grill or indoor grill pan to medium-high.
2. Zest 1 clementine and juice 3–4 (about 1/3 cup juice). Whisk with soy sauce, honey, chili flakes, half the garlic and ginger, and 1 tbsp olive oil.
3. Pat shrimp dry, season lightly with salt and pepper, and toss with half the clementine marinade. Marinate 10–15 minutes (reserve remaining half as glaze).
4. Thread shrimp onto skewers. Lightly oil grill grates.
5. Heat a large skillet over medium on the stove with remaining 1 tbsp olive oil. Add remaining garlic and ginger for 30 seconds, then add cabbage and kale with a pinch of salt. Toss until just wilted but still crisp-tender, 4–5 minutes. Off heat, toss with rice vinegar and sesame oil (if using); season to taste.
6. Grill shrimp 2–3 minutes per side, brushing with reserved glaze as they cook, until opaque and slightly charred at edges.
7. Mound warm slaw on plates, top with shrimp, scatter Thai basil, and serve with extra clementine wedges for squeezing.