Careme Recipes

Ingredients

• Kroger® Fresh Natural Pork Loin Boneless 12 oz piece (trimmed) $1.99/lb (sale)
• Organic Acorn Squash 1 small (about 1.5 lb), seeded and cut into wedges $1.99/lb
• Organic Kale 6 oz, chopped (stems removed) $2.79/16 oz
• Simple Truth Organic® Garlic Bulbs 3 cloves, minced $1.99 / 3 ct
• Fresh Onions – Organic Yellow Onions 1/2 small onion, thinly sliced $1.49/lb
• Olive oil 2.5 tbsp, divided
• Dijon mustard 1 tbsp
• Dried rosemary or thyme 1 tsp
• Maple syrup (optional) 2 tsp
• Apple cider vinegar or lemon juice 2 tsp
• Salt & black pepper To taste

Instructions

1. Heat oven to 425°F. Line a sheet pan with parchment.
2. Season pork: Mix 1 tsp olive oil, Dijon, 1 minced garlic clove, rosemary/thyme, 1/2 tsp salt, and pepper. Rub over pork and set aside.
3. Season squash: Toss wedges with 1 tbsp olive oil, 1 minced garlic clove, pinch salt/pepper. Spread on half the sheet pan. Place pork on the other half.
4. Roast 22–28 minutes, flipping squash once. Pork is done at 145°F internal; squash should be tender and caramelized.
5. While roasting, sauté greens: Heat remaining 1 tbsp olive oil in a large skillet over medium. Add sliced onion and cook 3–4 minutes. Add remaining minced garlic, then kale, 2 tbsp water, salt/pepper. Sauté 3–4 minutes until wilted and bright.
6. Make quick pan drizzle (optional): Stir maple syrup and cider vinegar/lemon together; warm 10–15 seconds in the skillet to loosen browned bits.
7. Rest pork 5 minutes, slice, and serve with squash and kale. Spoon drizzle over pork/squash.

Ingredients

• Fresh Atlantic Salmon Center Cut Loin (sustainably sourced) 12 oz, skin off, cut into 1-inch chunks $10.99/lb (sale)
• Organic Leeks (bunch) 1 large, white and light green parts only, sliced $3.99/lb
• Organic Yukon Gold Potatoes (3 lb bag) 12 oz, peeled and diced 1/2-inch $4.99/bag
• Simple Truth Organic® Whole Carrots Bag 1 medium carrot, diced $2.99/2 lb
• Simple Truth Organic® Baby Dill 2 tbsp, chopped (plus extra for garnish) $2.49 / 0.5 oz
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $1.99 / 3 ct
• Butter 1 tbsp
• Olive oil 1 tbsp
• Low-sodium chicken or seafood stock 2 cups
• Milk or half-and-half 1 cup (use 2% milk for lighter, half-and-half for richer)
• Bay leaf (optional) 1
• Salt & black pepper To taste
• Lemon wedges For serving

Instructions

1. Warm a soup pot over medium heat with butter and olive oil. Add sliced leeks and carrot; cook 5–6 minutes until soft. Add garlic; cook 30 seconds.
2. Stir in potatoes, stock, bay leaf, 1/2 tsp salt, and a few grinds of pepper. Simmer 10–12 minutes until potatoes are just tender.
3. Lower heat. Stir in milk/half-and-half and dill; bring to a gentle simmer (do not boil).
4. Add salmon pieces. Simmer gently 5–7 minutes until just cooked and flaky. Adjust salt/pepper.
5. Remove bay leaf. Ladle into bowls, garnish with extra dill, and serve with lemon for a fresh squeeze.

Ingredients

• Simple Truth® Natural Ground Lamb 10–12 oz $9.49/lb (sale)
• Organic Red Onions 1 small, half grated (for lamb), half thinly sliced (for relish) $1.59/lb
• Simple Truth Organic® Garlic Bulbs 3 cloves, minced $1.99 / 3 ct
• Ground cumin, coriander, paprika 1 tsp each
• Kosher salt & black pepper To taste
• Olive oil 1.5 tbsp, divided
• Organic Cauliflower 1 lb, cut into small florets $2.49/lb
• Simple Truth Organic® Roma Tomatoes 6 oz, chopped $2.99/16 oz
• Lemon 1, zest and juice
• Plain Greek yogurt 1/2 cup (for sauce)
• Couscous (or quick-cook bulgur) 2/3 cup dry
• Fresh dill (optional, to use leftover) 1 tbsp, chopped (for yogurt) $2.49 / 0.5 oz

Instructions

1. Heat oven to 450°F. Toss cauliflower with 1 tbsp olive oil, salt, and pepper. Roast 18–22 minutes until browned and tender.
2. Make kofta mix: In a bowl, combine ground lamb, grated onion, half the minced garlic, cumin, coriander, paprika, 3/4 tsp salt, and pepper. Form 6 small oval patties around skewers if using (or just patties). Chill 10 minutes to set.
3. Relish: In a bowl, combine roasted cauliflower, chopped tomatoes, sliced red onion, lemon zest, 1 tbsp lemon juice, pinch salt/pepper. Toss and set aside.
4. Yogurt sauce: Mix yogurt with remaining garlic, 1–2 tsp lemon juice, pinch salt, and dill if using.
5. Cook kofta: Heat a grill pan (or skillet) over medium-high; brush with 1/2 tbsp olive oil. Grill 3–4 minutes per side until nicely browned and 160°F internal.
6. Couscous: Pour 2/3 cup boiling salted water over couscous, cover 5 minutes, fluff.
7. Serve kofta over couscous with cauliflower-tomato relish and dollops of yogurt sauce. Squeeze extra lemon to finish.