Careme Recipes

Ingredients

• Simple Truth™ 90% Lean Natural Ground Bison 8 oz $11.49 / 1 lb (use 8 oz = ~$5.75)
• Organic Carrots Bunch (or baby carrots) 1 heaping cup sliced $2.99 / bunch (use ~3 medium = ~$0.75)
• Organic Kale (or Organic Lacinato Kale) 3 packed cups, stemmed and chopped $2.99 / bunch or 16 oz (use 3 packed cups = ~$1.25)
• Organic Jumbo Yellow Onion 1 medium, thinly sliced $2.19 / lb (use 1 medium = ~$0.60)
• Simple Truth Organic® Garlic Bulbs 3 cloves, minced $2.79 / 3 ct (use 3 cloves ≈ $0.30)
• Fresh Organic On the Vine Tomatoes or Roma Tomatoes 2 medium, diced (or 1 cup canned crushed tomatoes) ~$3.99 / lb or per pack (use 2 medium = ~$1.00)
• Organic Butternut Squash (optional but seasonal & great here) 1 heaping cup ½-inch cubes $1.99 / lb (use ~1/2 lb = ~$1.00)
• Ground cumin 1½ tsp pantry
• Smoked paprika 1 tsp pantry
• Ground coriander (optional) ½ tsp pantry
• Ground cinnamon ¼ tsp pantry
• Red pepper flakes (optional) ¼ tsp or to taste pantry
• Olive oil 2½ Tbsp, divided pantry
• Salt & black pepper to taste pantry
• Low‑sodium broth (vegetable or chicken) 1 cup pantry
• Couscous (or quick‑cooking bulgur) ½ cup dry pantry
• Fresh Organic Large Ripe Avocado (optional, for garnish) ½ avocado, diced or sliced on sale $1.50 each (use ½ = $0.75)
• Fresh Organic Large Ripe Avocado or Simple Truth Organic® Baby Dill / Thai Basil (optional herbs) small handful chopped herbs for serving optional
• Lemon or apple cider vinegar (optional, for brightness) 1–2 tsp pantry

Instructions

1. Prep the vegetables: Peel and thinly slice the onion. Peel and slice carrots into thin coins. Peel and cube butternut squash into ½‑inch pieces if using. Strip kale leaves from stems; roughly chop leaves. Dice the tomatoes. Mince the garlic.
2. Toast the spices: In a small bowl, mix cumin, smoked paprika, coriander, cinnamon, red pepper flakes, ½ tsp salt and several grinds of black pepper. Set aside.
3. Brown the bison: Place a large, deep skillet over medium‑high heat. Add 1 Tbsp olive oil. When hot, add the ground bison, breaking it up with a spoon. Cook 4–5 minutes until browned with just a little pink remaining. Season with a pinch of salt and pepper. Transfer the bison to a plate (leave any fat in the pan).
4. Sauté aromatics & veg: Reduce heat to medium. Add 1 Tbsp olive oil to the same skillet. Add sliced onion and carrots with a pinch of salt. Cook, stirring, 4–5 minutes until starting to soften and pick up color.
5. Bloom spices & add garlic: Push the veg to the edges of the pan. Drizzle remaining ½ Tbsp oil in the center, add the spice mix and garlic. Stir just the center for 30–45 seconds until very fragrant, then mix through all the veg.
6. Build the braise: Add diced tomatoes and butternut squash (if using). Stir, scraping up browned bits from the pan. Pour in 1 cup broth. Bring to a simmer.
7. Simmer with kale: Stir chopped kale into the skillet (it will look like a lot; it wilts down). Add the browned bison and any juices back to the pan. Stir, cover with a lid (or foil), and reduce heat to medium‑low. Let simmer 12–15 minutes, stirring once or twice, until the squash is tender and the mixture is saucy but not soupy. If it looks dry, splash in more broth or water a few tablespoons at a time.
8. Cook the couscous: While the skillet simmers, bring ¾ cup water, a pinch of salt, and a drizzle of olive oil to a boil in a small saucepan on the stove. Stir in ½ cup couscous, cover, turn off the heat, and let sit 5 minutes. Fluff with a fork before serving.
9. Finish & brighten: Taste the bison‑veg mixture and adjust seasoning with more salt, pepper, and a teaspoon or two of lemon juice or vinegar to brighten the flavors. If you’d like it saucier, add an extra splash of broth and simmer 1–2 more minutes uncovered.
10. Serve: Divide couscous between 2 bowls. Spoon the spiced bison, kale, and winter veggies over the top. Garnish with diced avocado and chopped herbs if using, and serve hot.

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced) 12 oz (about 2 fillets) on sale $4.99 / lb (regular $9.99); use ¾ lb ≈ $3.75
• Organic Baby Bok Choy 3–4 small heads, quartered lengthwise $3.99 / lb (use ~¾ lb ≈ $3.00)
• Organic Carrots (any style) 1 cup thin matchsticks or bias slices ~$2.99 / bunch or bag (use ~2 medium ≈ $0.50)
• Organic Ginger Root 1½ Tbsp, peeled & finely minced $5.99 / lb (use ~1½ Tbsp minced ≈ $0.40)
• Simple Truth Organic® Garlic Bulbs 3 cloves, minced $2.79 / 3 ct (use 3 cloves ≈ $0.30)
• Organic Green Cabbage or Organic Napa Cabbage (optional, to bulk veg) 1 heaping cup thinly shredded ~$2.49–2.99 / lb (use ~¼ lb ≈ $0.75)
• Soy sauce (or tamari) 3 Tbsp, divided pantry
• Rice vinegar 1½ Tbsp pantry
• Honey or brown sugar 1½ Tbsp pantry
• Sesame oil (optional but tasty) 1 tsp pantry
• Neutral oil (canola, avocado, etc.) 2½ Tbsp, divided pantry
• Cornstarch (for light crust) 1½ Tbsp pantry
• Salt & black pepper to taste pantry
• Cooked rice (white or brown) 1 to 1½ cups cooked for 2 servings pantry
• Sesame seeds & green onions (optional garnish) 1 tsp seeds, 1 green onion sliced optional

Instructions

1. Prep the fish: Pat rockfish fillets very dry with paper towels. Cut into 4 even pieces for easier handling. Season both sides lightly with salt and pepper.
2. Make a quick marinade: In a small bowl, mix 1 Tbsp soy sauce, 1 tsp rice vinegar, and ½ tsp sesame oil (if using). Spoon or brush over both sides of the rockfish. Let sit while you prep veg (5–10 minutes).
3. Prep vegetables: Trim the base of the bok choy and quarter each head lengthwise; rinse well to remove grit and pat dry. Peel and cut carrots into thin matchsticks or on a diagonal into thin coins. Thinly shred about 1 cup cabbage if using. Mince the ginger and garlic, keeping 1 tsp ginger separate for the fish glaze if desired.
4. Mix the stir‑fry sauce: In a small bowl, combine remaining 2 Tbsp soy sauce, 1 Tbsp rice vinegar, 1½ Tbsp honey/brown sugar, ½ tsp sesame oil, 1 Tbsp water, and half of the minced garlic and ginger. Stir and set aside.
5. Coat the fish: Sprinkle cornstarch over both sides of the marinated rockfish and pat to form a thin, even coating. This helps it sear beautifully and keeps it moist.
6. Stir‑fry the vegetables (stove, large skillet): Heat 1 Tbsp neutral oil in a large skillet over medium‑high heat. Add carrots and cabbage (if using) with a pinch of salt. Stir‑fry 2–3 minutes. Add bok choy and the remaining ginger and garlic. Stir‑fry another 2–3 minutes until the greens are wilted and stems are crisp‑tender.
7. Sauce the veg: Give the stir‑fry sauce a quick stir, then pour it into the pan with the vegetables. Toss for 1–2 minutes until everything is glossy and just tender. Transfer veg and sauce to a warm platter or two bowls, leaving the pan free for fish. Keep warm.
8. Sear the rockfish: Wipe out the skillet lightly if needed and return to medium‑high heat. Add remaining 1½ Tbsp neutral oil. When the oil shimmers, gently lay in the rockfish pieces. Sear 3–4 minutes on the first side without moving until deeply golden at the edges. Carefully flip and cook another 2–3 minutes, or until the fish flakes easily with a fork and is just opaque in the center.
9. Glaze the fish: In the last minute of cooking, drizzle any juices left from the veg platter plus 1–2 teaspoons of water into the pan and tilt to coat the fish (you can also add that reserved 1 tsp ginger for extra punch). Let bubble for 30–60 seconds to form a light glaze.
10. Serve: Spoon cooked rice into two shallow bowls. Top with a generous mound of the ginger‑garlic bok choy and carrots. Place seared rockfish pieces on top, spooning any remaining pan glaze over the fish. Garnish with sesame seeds and sliced green onions if you like, and serve immediately.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin 1 small tenderloin, about 1 lb (you’ll have some leftovers or slightly larger portions) on major sale $3.99 / lb (regular $8.29)
• Organic Yukon Gold Potatoes or Organic Russet Potatoes about ¾ lb, cut into ¾‑inch chunks Yukon $4.99 / 3 lb (use ~¾ lb ≈ $1.25) or Russet $1.79 / lb
• Organic Carrots (any variety) 2 cups ½‑inch chunks or thick coins ~$2.99–3.89 / bag or bunch (use ~3 medium ≈ $0.75)
• Organic Red Cabbage about 3 cups thick shreds $2.49 / lb (use ~½ lb ≈ $1.25)
• Organic Jumbo Yellow Onion ½ onion, thickly sliced $2.19 / lb (use ½ large ≈ $0.40)
• Simple Truth Organic® Garlic Bulbs 3 cloves, minced $2.79 / 3 ct (use 3 cloves ≈ $0.30)
• Organic Fuji Apple (or Large Fuji Apple – Each) 1 apple, cored and thinly sliced ~$1.99–2.79 / lb (use 1 medium ≈ $0.70)
• Olive oil 3½ Tbsp, divided pantry
• Dijon mustard 1½ Tbsp pantry
• Apple cider vinegar 1½ Tbsp pantry
• Low‑sodium chicken broth (or water) ½ cup pantry
• Dried thyme or Herbes de Provence 1½ tsp pantry
• Dried rosemary (or fresh, minced) 1 tsp pantry
• Salt & freshly ground black pepper to taste pantry
• Optional finish: butter (for the sauce) 1 Tbsp pantry

Instructions

1. Preheat oven and pan: Set oven to 425°F. Place a large, rimmed baking sheet in the oven while it preheats so it gets hot (helps crisp the veg).
2. Prep the vegetables: Scrub potatoes and cut into ¾‑inch chunks (no need to peel). Peel carrots and cut into ½‑inch chunks or thick coins. Thinly shred the red cabbage (about ½‑inch wide strips). Slice half an onion into thick wedges. Core and thinly slice the Fuji apple, keeping it separate for now.
3. Season the vegetables: In a large bowl, toss potatoes, carrots, cabbage, and onion with 2 Tbsp olive oil, ¾ tsp salt, ½ tsp black pepper, and 1 tsp dried thyme (or Herbes de Provence).
4. Start roasting the veg: Carefully pull the hot baking sheet from the oven and quickly spread the seasoned vegetables in an even layer. Return to oven and roast 15 minutes while you prep the pork.
5. Season the pork tenderloin: Pat pork tenderloin dry with paper towels and trim any silverskin. In a small bowl, mix 1½ Tbsp olive oil, minced garlic, ½ tsp salt, ½ tsp black pepper, ½ tsp dried thyme, and 1 tsp dried rosemary. Rub this paste all over the tenderloin.
6. Add pork & apples to the pan: After the vegetables have roasted 15 minutes, remove the sheet. Toss veg gently with a spatula, then push them toward the edges to make space in the center. Lay the seasoned pork tenderloin in the center. Scatter the sliced Fuji apple over the vegetables around the pork.
7. Roast until done: Return sheet pan to the oven. Roast 15–20 minutes more, until the pork reaches 140–145°F in the thickest part and vegetables are tender and nicely browned at the edges. (Thinner tenderloins will be done closer to 15 minutes.)
8. Rest the pork: Transfer the pork to a cutting board, tent loosely with foil, and let rest 8–10 minutes. This keeps it juicy and lets you make a quick pan sauce.
9. Make the apple‑mustard pan sauce (stove): While the pork rests, scrape the roasted apples, onions, and any browned bits from the sheet pan into a small saucepan (or a skillet if you prefer). Add ½ cup chicken broth, 1½ Tbsp Dijon mustard, and 1½ Tbsp apple cider vinegar. Bring to a simmer on the stove over medium heat, stirring and scraping the pan bits into the sauce. Let simmer 3–4 minutes to reduce slightly. Stir in 1 Tbsp butter off heat for a glossy finish (optional). Taste and adjust salt and pepper.
10. Slice and serve: Slice the rested pork tenderloin into ½‑inch medallions. Divide the roasted potatoes, carrots, and cabbage between two plates. Fan pork slices over the top and spoon warm apple‑mustard sauce over the pork and vegetables. Serve immediately.