Careme Recipes

Ingredients

• Choice Boneless Chuck Beef Steak (cut into 1-inch cubes) 3/4 lb $7.99/lb (sale; was $10.99)
• Organic White Sweet Potatoes (peeled, 1-inch cubes) 1 lb $2.79/lb
• Organic Red Onion (thinly sliced, divided) 1 medium $1.59/lb
• Fresh Organic Red Tomatoes (sliced) 2 small $2.99/lb
• Unsalted roasted peanuts, finely ground (or peanut powder) 1/3 cup
• Smoked paprika 1 tbsp
• Cayenne (adjust to taste) 1/2–1 tsp
• Ground ginger 1 tsp
• Garlic powder 1 tsp
• Kosher salt 1 1/4 tsp, divided
• Brown sugar (optional, traditional in some blends) 1 tsp
• Neutral oil (canola/avocado) 3 tbsp, divided
• Lemon or lime juice 1 tbsp

Instructions

1. Heat oven to 425°F. If using wooden skewers, soak 6–8 in warm water for 10 minutes.
2. Make suya spice: In a bowl mix ground peanuts, smoked paprika, cayenne, ground ginger, garlic powder, 1/2 tsp salt, and brown sugar (if using).
3. Season beef: Toss beef cubes with 1 tbsp oil, 1 tbsp suya spice, and lemon/lime juice. Thread onto skewers. Reserve remaining suya spice.
4. Roast sweet potatoes: Toss cubes with 1 tbsp oil and 1/2 tsp salt. Spread on a sheet pan and roast 25–30 minutes, stirring once, until tender and caramelized.
5. Grill the beef: Heat grill/grill pan to medium-high. Lightly oil grates. Grill skewers 8–10 minutes, turning every 2–3 minutes, until nicely charred and medium to medium-well. Sprinkle with more suya spice as they cook.
6. Make quick salad: Toss tomato slices with half the sliced red onion, a pinch of salt, and 1 tsp oil. Let stand 5 minutes.
7. Serve: Plate skewers with roasted sweet potatoes and tomato-onion salad. Dust any remaining suya spice lightly over the meat to taste.

Ingredients

• Tuna Steak, Wild Caught Frozen (thawed; cut in 1 1/2-inch chunks) 3/4 lb $7.99/lb (sale; was $11.99)
• Organic Yellow or Red Onion (thinly sliced) 1 medium $1.69/lb (yellow) or $1.59/lb (red)
• Fresh Organic Roma Tomatoes (diced) 8 oz (about 2 medium) $2.99/16 oz
• Organic Ginger Root (minced) 1 tbsp $3.99/lb
• Garlic (minced) 2 cloves $1.99/3 ct
• Ground turmeric 1 tsp, divided
• Ground cumin 1 tsp
• Ground coriander 1 tsp
• Ground cinnamon 1/4 tsp
• Ground cloves (or allspice) 1/8 tsp
• Coconut milk (unsweetened) 1 can (13.5 oz)
• Organic Kale (roughly chopped) or Spinach 3–4 cups $2.79/16 oz (kale)
• Neutral oil 1 1/2 tbsp
• Kosher salt 3/4 tsp, to taste
• Cooked white rice (for serving) 2 cups cooked (from 2/3 cup uncooked)
• Lime or lemon (optional) 1/2, for finishing

Instructions

1. Pat tuna dry. Toss with 1/4 tsp salt and 1/2 tsp turmeric; set aside.
2. Warm oil in a wide skillet over medium. Sauté onion with a pinch of salt 3–4 minutes until translucent. Stir in garlic and ginger 30 seconds.
3. Bloom spices: Add remaining 1/2 tsp turmeric, cumin, coriander, cinnamon, and cloves; cook 30 seconds until fragrant.
4. Add tomatoes; cook 3–4 minutes until saucy. Pour in coconut milk, bring to a gentle simmer, and season with 1/4 tsp salt.
5. Add tuna and simmer gently 4–6 minutes, just until opaque on the outside but still moist within. Fold in kale; cook 1–2 minutes until just wilted. Adjust salt and brighten with a squeeze of lime/lemon if using.
6. Serve ladled over hot rice.

Ingredients

• Kroger Fresh Natural Pork Loin, Boneless 1 lb piece $1.99/lb (sale; was $2.99)
• Organic Acorn Squash (seeded, cut into wedges) 1 small (1.25–1.5 lb) $1.99/lb
• Kroger Fresh Trimmed Green Beans Bag 10–12 oz $3.49/12 oz
• Dijon mustard 1 1/2 tbsp
• Pure maple syrup 1 1/2 tbsp
• Apple cider vinegar (or lemon juice) 1 tsp
• Garlic (minced) 1 clove $1.99/3 ct
• Olive oil 2 tbsp, divided
• Kosher salt & black pepper 3/4 tsp salt + pepper to taste
• Dried thyme (or rosemary) 1/2 tsp

Instructions

1. Heat oven to 425°F. Line a rimmed sheet pan with foil.
2. Make glaze: Stir Dijon, maple, vinegar, garlic, 1 tsp olive oil, thyme, and a pinch of salt/pepper.
3. Season pork all over with 1/2 tsp salt and pepper. Brush with half the glaze.
4. Toss squash wedges with 1 tbsp olive oil and a big pinch of salt/pepper. Spread pork and squash on the sheet pan. Roast 15 minutes.
5. Add green beans to the pan, toss with remaining 1 tsp olive oil and a pinch of salt. Brush remaining glaze on pork. Roast 10–15 minutes more, until pork reaches 145°F and squash is tender.
6. Rest pork 5–10 minutes. Slice and serve with the roasted squash and green beans.