Careme Recipes

Ingredients

• Simple Truth® Natural Grass Fed Angus Beef Strip Steak, 10 oz 1 steak (10 oz) $16.49 sale (reg $18.99)
• Organic Yukon Gold Potatoes 12 oz (about 2 medium), cut into 1-inch chunks $4.99 (3 lb)
• Organic Kale 6 oz, stems removed, leaves torn $2.99/lb
• Organic Garlic Bulbs (3 ct) 2 cloves, minced $2.79
• Organic Jumbo Yellow Onions 1/2 small onion, thinly sliced $2.19/lb
• Pantry: Dijon mustard 1 tbsp
• Pantry: apple cider vinegar 2 tbsp
• Pantry: olive oil 2 tbsp, divided
• Pantry: butter 1 tbsp (optional but great)
• Pantry: salt + black pepper to taste
• Pantry: smoked paprika (optional) 1/2 tsp

Instructions

1. Heat oven to 450°F. Prep 12 oz Yukon Gold potatoes (about 2 medium): cut into 1-inch chunks, toss with 1 tbsp olive oil, 1/2 tsp salt, 1/2 tsp smoked paprika (optional), and pepper. Spread on a sheet pan and roast 20 minutes.
2. While potatoes roast, prep steak and greens: pat dry 1 (10 oz) strip steak, season both sides with 3/4 tsp salt and plenty of black pepper. Stem and tear 6 oz kale. Mince 2 garlic cloves. Thinly slice 1/2 small onion.
3. After potatoes have roasted 20 minutes, toss/flip them and roast 10–15 minutes more until deeply browned and crisp.
4. Heat a skillet over medium-high heat until very hot. Add 1 tbsp olive oil. Sear the 10 oz strip steak 3–4 minutes on the first side, then 2–4 minutes on the second side (aim ~130°F for medium-rare). Transfer steak to a plate to rest 8–10 minutes.
5. Lower heat to medium. In the same skillet add sliced 1/2 onion and a pinch of salt; cook 2 minutes. Add minced 2 garlic cloves; cook 30 seconds.
6. Stir in 2 tbsp apple cider vinegar and scrape up browned bits. Add 1 tbsp Dijon and 2 tbsp water; whisk until glossy. Off heat, whisk in 1 tbsp butter (optional) for a silky pan sauce. Taste and adjust salt/pepper.
7. In a second skillet (or wipe out and reuse), sauté 6 oz kale with 1–2 tsp olive oil and a pinch of salt for 2–3 minutes until wilted and bright. Add a splash of water if it looks dry; finish with black pepper.
8. Slice the rested steak. Serve with crisp roasted potatoes and sautéed kale; spoon Dijon-cider pan sauce over the steak. அதன்

Ingredients

• Kroger® Extra Large Raw Shrimp Peeled and Deveined Tail Off, 12 oz 12 oz $6.99 sale (reg $8.99)
• Simple Truth Organic® Thai Basil Container, 0.5 oz Most of the container (about 1/3 cup loosely packed leaves) $2.79
• Organic Long English Cucumber 1/2 cucumber, thinly sliced $3.99
• Gotham Greens® Butterhead Living Lettuce 1/2 head, torn $3.99
• Organic Ginger Root 1 tbsp grated ginger $5.99/lb
• Simple Truth Organic® Garlic Bulbs (3 ct) 2 cloves, minced $2.79
• Pantry: jasmine or long-grain rice 1/2 cup dry
• Pantry: soy sauce 2 tbsp
• Pantry: lime or rice vinegar (either works) 1 tbsp
• Pantry: honey or sugar 1 tsp
• Pantry: neutral oil (canola/avocado) 2 tbsp, divided
• Pantry: sesame oil (optional) 1 tsp
• Pantry: red pepper flakes or chili garlic sauce (optional) to taste
• Pantry: salt to taste

Instructions

1. Cook rice: rinse 1/2 cup dry jasmine rice. Cook with 3/4 cup water and a pinch of salt (stovetop or rice cooker). Keep covered and warm.
2. Prep shrimp and aromatics: pat dry 12 oz peeled/deveined shrimp. Grate 1 tbsp ginger, mince 2 garlic cloves. Pick Thai basil leaves (about 1/3 cup loosely packed).
3. Make quick salad: toss 1/2 thinly sliced English cucumber + 1/2 torn butterhead lettuce with 1 tbsp lime juice or rice vinegar, 1 tsp honey/sugar, 1 tsp neutral oil, and a pinch of salt. Set aside.
4. Make stir-fry sauce: mix 2 tbsp soy sauce + 2 tbsp water + pinch of red pepper flakes (optional).
5. Heat a large skillet or wok over high heat. Add 1 tbsp neutral oil. Add 12 oz shrimp in a single layer; cook 1–2 minutes, flip, cook 30–60 seconds more until just pink (don’t overcook). Transfer shrimp to a plate.
6. Return skillet to medium-high. Add remaining 1 tbsp neutral oil. Add 1 tbsp grated ginger and 2 minced garlic cloves; stir 15–30 seconds until fragrant.
7. Pour in sauce (2 tbsp soy + 2 tbsp water). Add shrimp back in and toss 30–60 seconds until glazed. Off heat, fold in Thai basil leaves and 1 tsp sesame oil (optional). Taste—add a splash more vinegar/lime if you want brighter.
8. Serve: spoon rice into bowls, top with Thai basil shrimp, and serve cucumber-lettuce salad on the side.

Ingredients

• Kroger® Fresh Natural Pork Loin Boneless, 1 lb 1 lb $2.99 sale (reg $6.29)
• Simple Truth Organic® Fuji Apples – 2 Pound Bag 1 apple, sliced $4.99
• Organic Jumbo Yellow Onions 1 medium onion, sliced $2.19/lb
• Organic White Sweet Potatoes 12 oz, peeled and cut into chunks $2.79/lb
• Fresh Carrots, Organic Carrots Bunch 10–12 oz carrots, cut into 2-inch pieces $2.99 (1 ct bunch)
• Simple Truth Organic® Garlic Bulbs (3 ct) 2 cloves, smashed $2.79
• Pantry: chicken broth or water 1/2 cup
• Pantry: Dijon mustard 1 tbsp
• Pantry: apple cider vinegar 1 tbsp
• Pantry: olive oil 1 tbsp
• Pantry: dried thyme (or rosemary) 1 tsp
• Pantry: salt + black pepper to taste
• Pantry: butter or milk (optional for mash) 1 tbsp butter and/or splash of milk

Instructions

1. Slow cooker setup (10 minutes): slice 1 medium onion and 1 Fuji apple. Smash 2 garlic cloves. Place onion, apple, and garlic in the slow cooker.
2. Season pork: pat dry 1 lb boneless pork loin. Season all over with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp dried thyme/rosemary.
3. Optional quick sear for extra flavor (stove, 5 minutes): heat 1 tbsp olive oil in a skillet over medium-high. Brown the pork loin 1–2 minutes per side. (You can skip if rushed.)
4. Build the braise: place pork on top of onions/apples. Whisk 1/2 cup broth (or water) + 1 tbsp Dijon + 1 tbsp apple cider vinegar, then pour around the pork (not directly over top if you want the seasoning to stay put).
5. Cook: cover and cook on LOW 4–5 hours (best texture) or HIGH 2–3 hours, until pork is 145–155°F and very tender. Rest pork 10 minutes before slicing.
6. Roast carrots (oven method, ~20 minutes): when pork has about 30 minutes left, heat oven to 425°F. Toss 10–12 oz carrots with a drizzle of olive oil, 1/4 tsp salt, and pepper. Roast 18–22 minutes until browned and tender.
7. Mash sweet potatoes (stove method, ~15 minutes): while carrots roast, boil 12 oz peeled sweet potatoes in salted water until very tender, 10–12 minutes. Drain well, then mash with 1 tbsp butter and/or a splash of milk plus salt and pepper to taste.
8. Serve: slice pork. Spoon some slow-cooker onions/apples and juices over the pork. Plate with mashed sweet potatoes and roasted carrots.