Careme Recipes

Ingredients

• Kroger® Fresh Natural Pork Tenderloin 1 lb $3.99/lb (sale) – using 1 lb ≈ $3.99
• Brussels sprouts 12 oz, trimmed and halved $3.99/lb – using 12 oz ≈ $3.00
• Organic Fuji apple 1 large, cored and sliced $2.79/lb – 1 large (≈0.5 lb) ≈ $1.40
• Private Selection® Peruvian Gold Sweet Onion (bag) 1/2 medium, sliced $4.49/3 lb bag (sale) – ~1/3 lb ≈ $0.50
• Dijon mustard 1 tablespoon
• Apple cider vinegar (or apple cider) 1 tablespoon (plus optional 2 tablespoons for pan sauce)
• Olive oil 2 tablespoons, divided
• Dried thyme or rosemary 1 teaspoon
• Salt & black pepper To taste
• Optional: butter 1 tablespoon for quick pan sauce

Instructions

1. Preheat oven to 450°F. Line a rimmed sheet pan with parchment.
2. Toss Brussels sprouts, apple slices, and onion with 1 tablespoon olive oil, 1/2 teaspoon salt, and pepper. Spread over half the sheet pan.
3. Pat pork tenderloin dry. Mix 1 tablespoon Dijon, 1 tablespoon olive oil, 1 tablespoon cider vinegar, thyme/rosemary, 3/4 teaspoon salt, and pepper. Rub all over pork and place on the empty half of the pan.
4. Roast 18–22 minutes until pork reads 145°F at the thickest part and vegetables are browned. Toss veg once halfway.
5. Rest pork 5–8 minutes. Slice.
6. Optional quick sauce: in a small skillet, simmer 2 tablespoons apple cider (or water) with 1 teaspoon Dijon and 1 tablespoon butter for 1 minute; season. Spoon over pork.
7. Serve pork with roasted Brussels sprouts and apples, spooning pan juices over everything.

Ingredients

• Rockfish fillet (wild caught) 12–14 oz, cut into 2 pieces $4.99/lb (sale) – using ~0.9 lb ≈ $4.49
• Organic Baby Bok Choy 1 lb, halved lengthwise (or chopped if large) $3.99/lb – using 1 lb ≈ $3.99
• Organic Ginger Root 2 tablespoons finely grated (plus a few thin slices for greens) $5.99/lb – ~2 oz ≈ $0.75
• Simple Truth Organic® Garlic Bulbs 3 cloves, minced (divided) $2.79/3 ct – a few cloves ≈ $0.20
• Soy sauce 3 tablespoons, divided
• Rice vinegar (or lime) 1 tablespoon
• Brown sugar or honey 1–2 teaspoons
• Toasted sesame oil (optional) 1 teaspoon
• Cornstarch (optional, for light crust) 2 teaspoons
• Neutral oil 2 tablespoons, divided
• Jasmine or white rice 1 cup dry (for serving)

Instructions

1. Start rice according to package directions (1 cup dry for 2 servings).
2. Pat rockfish dry. Season lightly with salt and pepper; dust with cornstarch if using.
3. Stir glaze: 2 tablespoons soy sauce, rice vinegar, brown sugar/honey, 1 tablespoon grated ginger, and 1 minced garlic clove.
4. Sear fish: Heat 1 tablespoon oil in a nonstick skillet over medium-high. Cook fish 2–3 minutes per side until just opaque. Pour glaze into pan; bubble 15–30 seconds to coat. Transfer fish to warm plates.
5. Stir-fry greens: In the same pan (wipe if needed), add 1 tablespoon oil, remaining garlic and a few ginger slices; sizzle 15 seconds. Add bok choy, 1 tablespoon soy sauce, and 1–2 tablespoons water; toss, cover 2 minutes, then uncover and cook 1 minute until crisp-tender. Finish with a few drops sesame oil.
6. Serve fish over rice with bok choy and spoon any extra glaze over the top.

Ingredients

• Simple Truth® Natural Ground Lamb 12–13 oz (about 0.75–0.8 lb) $9.49/lb (sale) – using ~0.8 lb ≈ $7.59
• Private Selection® Peruvian Gold Sweet Onion (bag) 1/2 small, finely grated $4.49/3 lb bag (sale) – ~1/3 lb ≈ $0.50
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $2.79/3 ct – a few cloves ≈ $0.15
• Ground cumin, coriander, paprika 1 teaspoon each
• Salt & black pepper 3/4–1 teaspoon salt, pepper to taste
• Simple Truth Organic® Baby Dill 2 tablespoons, chopped (divided) $2.79/0.5 oz – using ~0.25 oz ≈ $1.40
• Olive oil 2 teaspoons, plus more for grill
• Organic Cucumber 1, diced $1.49 each
• Simple Truth Organic® Roma Tomatoes 2 medium, diced $3.99/16 oz – using ~8 oz ≈ $2.00
• Plain yogurt 1 cup
• Lemon (or red wine vinegar) 1 lemon (zest and 2 tablespoons juice) or 1.5 tablespoons vinegar
• Pita bread (or naan) 2 rounds (warm, for serving)

Instructions

1. If using wooden skewers, soak 10 minutes. Preheat grill or grill pan to medium-high; oil grates lightly.
2. Mix kofta: In a bowl combine lamb, grated onion, minced garlic, cumin, coriander, paprika, 1 tablespoon chopped dill, 3/4–1 teaspoon salt, and pepper. Divide into 4 portions; shape onto skewers (or form 4 oval logs).
3. Grill 8–10 minutes total, turning every 2–3 minutes, until nicely charred and the center reaches 160°F (USDA for ground lamb). Rest 3 minutes.
4. Salad: Toss cucumber and tomatoes with 1 tablespoon olive oil, 1 tablespoon lemon juice (or 2 teaspoons vinegar), pinch of salt/pepper, and remaining dill.
5. Lemon yogurt: Stir yogurt with lemon zest and 1 tablespoon lemon juice (or 1 teaspoon vinegar), pinch of salt, and a drizzle of olive oil.
6. Warm pita briefly on grill. Serve kofta with salad and lemon yogurt, plus pita for scooping.