Careme Recipes

Ingredients

• Kroger® Country Pork Ground Sausage (or mild Italian-style pork meatballs, crumbled) 8 oz (about half the 16 oz pack) $4.29 (sale)
• Simple Truth Organic® Sliced White Mushrooms (or Whole Baby Bellas) 8 oz $3.99 (8 oz) or $4.49 (8 oz)
• Organic Kale 4–6 oz (about half a bunch) $2.99
• Organic Leek (or yellow onion) 1/2 large leek (or 1/2 small onion) $5.49 (bunch) or $2.19/lb
• Simple Truth Organic® Garlic Bulbs 2 cloves $2.79 (3 ct)
• Arborio rice 1 cup
• Broth (chicken or vegetable) 4 cups, kept hot
• Olive oil 1 tbsp (as needed)
• Butter 2 tbsp (divided)
• Dry white wine (optional) 1/3 cup (or use extra broth)
• Parmesan (optional but recommended) 1/3 cup, finely grated
• Lemon (optional but nice) 1/2 lemon (zest + 1–2 tsp juice)
• Salt & black pepper to taste
• Red pepper flakes (optional) pinch

Instructions

1. Warm broth: Heat broth in a small pot so it stays steaming-hot while you cook the risotto.
2. Prep veg: Slice mushrooms. Thinly slice leek and rinse well. Mince garlic. Strip kale from stems and slice into ribbons. (Optional) zest the lemon.
3. Brown sausage (stove): In a wide saucepan over medium-high heat, crumble in sausage and cook 5–7 minutes until browned. Use a slotted spoon to transfer sausage to a bowl. If there’s a lot of fat, spoon off all but ~1 tbsp (leave the browned bits).
4. Sauté leeks + mushrooms: Lower heat to medium. Add 1 tbsp butter (or a drizzle of oil if pan is dry). Cook leeks 3–4 minutes with a pinch of salt. Add mushrooms and cook 6–8 minutes until browned and their liquid evaporates. Add garlic (and pepper flakes) for 30 seconds.
5. Toast rice: Add arborio rice and stir 1–2 minutes until edges look slightly translucent and it smells nutty.
6. Deglaze: Add wine (if using) and stir until mostly absorbed.
7. Ladle + stir: Add hot broth 1/2 cup at a time, stirring frequently. When liquid is mostly absorbed, add the next ladle. Continue 16–20 minutes, adjusting heat so it gently bubbles.
8. Add kale + sausage: Stir kale in during the last 3–5 minutes. Add the browned sausage back in to warm through. Add extra broth as needed to keep it creamy and loose.
9. Finish: Turn off heat. Stir in remaining 1 tbsp butter and Parmesan. Add lemon zest and 1–2 tsp lemon juice (optional). Taste and adjust salt/pepper. Rest 1 minute, then serve.

Ingredients

• Fresh Wild Mussels 1 lb $3.99 (sale)
• Organic Leeks (bunch) 1/2 large leek, thinly sliced $5.49
• Simple Truth Organic® Garlic Bulbs 3 cloves $2.79 (3 ct)
• Organic Roma Tomatoes (or grape tomatoes) 8–10 oz, chopped $3.99
• Olive oil 2 tbsp
• Butter (optional) 1 tbsp
• Dry white wine or broth 1/2 cup
• Lemon 1/2 lemon
• Red pepper flakes (optional) pinch
• Salt & black pepper to taste
• Spaghetti or linguine 6 oz (dry)
• Simple Truth Organic® Baby Dill (or parsley if you have it) 1–2 tbsp chopped $2.79

Instructions

1. Clean mussels: Rinse in cold water, scrub shells, and pull off any beards. Discard any cracked mussels or any that stay open after a firm tap.
2. Start pasta (stove): Boil salted water. Cook spaghetti/linguine until just shy of al dente. Reserve 1 cup pasta water, then drain.
3. Build sauce base (stove): In a large pot with a lid, heat olive oil (and butter if using) over medium. Add leeks, a pinch of salt, and cook 3–4 minutes until softened. Add garlic and red pepper flakes; stir 30 seconds.
4. Steam mussels: Add chopped tomatoes and cook 2 minutes. Add wine/broth, bring to a simmer. Add mussels, cover, and cook 4–7 minutes, shaking the pot once or twice, until most mussels open. Discard any that don’t open.
5. Toss pasta: Add drained pasta to the pot. Toss 1–2 minutes, adding a splash of reserved pasta water if needed to make it silky. Finish with lemon juice, pepper, and herbs. Taste for salt (mussels can be salty already).
6. Serve: Divide between 2 bowls, topping with mussels and spooning broth over.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin 1 lb $3.99 (sale)
• Organic Carrots Bunch (or Simple Truth Organic® Whole Carrots Bag) 1 lb carrots $2.99
• Kroger® Fuji Apples – 3 Pound Bag (or any Fuji apples) 1 large apple $4.99
• Organic Jumbo Yellow Onion 1/2 onion $2.19/lb
• Simple Truth Organic® Garlic Bulbs 2 cloves $2.79 (3 ct)
• Olive oil 2 tbsp
• Butter 1 tbsp
• Apple cider or apple juice (or water + extra apple) 1/2 cup
• Dijon mustard (optional) 1 tsp
• Rosemary or thyme (dried is fine) 1/2 tsp dried or 1 tsp chopped fresh
• Salt & black pepper to taste

Instructions

1. Prep: Heat oven to 425°F. Peel carrots if you like; cut into sticks on a bias. Thinly slice onion. Grate or finely dice 1/2 the apple; slice the remaining half into thin wedges. Mince garlic.
2. Roast carrots (oven): Toss carrots with 1 tbsp olive oil, salt, pepper. Roast on a sheet pan 18–25 minutes, tossing once, until browned and tender.
3. Sear pork (stove): Pat tenderloin dry. Season all over with salt, pepper, and rosemary/thyme. Heat a skillet over medium-high with 1 tbsp oil. Sear tenderloin 2–3 minutes per side until nicely browned (all sides).
4. Finish pork (oven): Transfer skillet to oven if oven-safe; otherwise move pork to a small baking dish. Roast 10–14 minutes until it reaches 145°F in the thickest part. Rest 5–8 minutes before slicing.
5. Make apple-onion cider pan sauce (stove): While pork rests, return skillet to medium heat (careful—handle may be hot). Add butter. Add onion and cook 3–4 minutes. Add garlic; stir 30 seconds. Add grated/diced apple and cook 1 minute. Pour in cider and scrape up browned bits. Simmer 3–5 minutes until slightly reduced. Whisk in Dijon (optional). Taste and adjust salt/pepper.
6. Serve: Slice pork into medallions. Plate with roasted carrots. Spoon apple-onion cider sauce over pork (and a little over carrots). Add a few apple wedges on the side for crunch if you like.