Careme Recipes

Ingredients

• St. Louis Style Pork Spareribs about 1 lb (serves 2 with sides) $1.99/lb (sale)
• Organic green cabbage about 3/4 lb (about 4 packed cups shredded) $1.69/lb
• Organic Fuji apple 1 medium apple (about 6 oz) $2.79/lb
• Organic jumbo red onion 1/4 medium onion, very thinly sliced (about 2 oz) $1.59/lb
• Simple Truth Organic® garlic bulbs (or Organic garlic) 1 clove, finely grated $1.99/3 ct
• Apple cider vinegar 2 tbsp
• Mayonnaise (or Greek yogurt) 2 tbsp
• Dijon mustard 1 tsp
• Honey or brown sugar 1 tsp (plus more for ribs if needed)
• BBQ sauce (your favorite) 1/3 cup
• Smoked paprika 1 tsp
• Kosher salt 1/2 tsp, plus more to taste
• Black pepper 1/4 tsp
• Neutral oil 1 tbsp

Instructions

1. Prep the oven and pan: Heat oven to 425°F. Line a sheet pan with foil (easier cleanup).
2. Season the ribs (use all amounts): Pat dry 1 lb St. Louis spareribs. Rub with 1 tbsp oil, 1 tsp smoked paprika, 1/2 tsp kosher salt, and 1/4 tsp black pepper.
3. Roast: Place ribs on the foil-lined pan. Roast at 425°F for 25 minutes.
4. Sauce + glaze: In a small bowl, mix 1/3 cup BBQ sauce with 1 tsp honey (optional, if your sauce isn’t sweet). Brush ribs generously.
5. Finish: Return ribs to oven 10–15 minutes, until sticky and browned at the edges. (If you want extra caramelization, broil 1–2 minutes—watch closely.) Rest 5 minutes before slicing.
6. Make the winter slaw (while ribs roast): Shred about 3/4 lb green cabbage (about 4 packed cups). Julienne 1 medium Fuji apple (or thin-slice). Thin-slice 1/4 red onion.
7. Dress the slaw (use all amounts): Whisk 2 tbsp apple cider vinegar, 2 tbsp mayo (or Greek yogurt), 1 tsp Dijon, 1 tsp honey, and 1 finely grated garlic clove. Toss with cabbage, apple, and onion. Season with salt/pepper to taste.
8. Serve: Plate ribs with a big mound of slaw. Spoon any pan juices over ribs.

Ingredients

• Kroger® Small Shrimp Raw Peeled & Deveined Tail Off 12 oz $7.99/12 oz
• Organic baby bok choy about 12 oz (4–5 small heads), halved or chopped $2.99/lb
• Organic ginger root about 1 tbsp grated ginger (about 1 oz piece) $3.99/lb
• Simple Truth Organic® garlic bulbs (or Organic garlic) 3 cloves, minced $1.99/3 ct
• Cooked rice (jasmine or long-grain) 1 cup dry rice (yields ~3 cups cooked) or ~3 cups cooked rice
• Soy sauce 3 tbsp
• Rice vinegar 1 tbsp
• Honey or brown sugar 2 tsp
• Cornstarch 1 tsp
• Sesame oil 1 tsp
• Neutral oil 1 tbsp
• Chili flakes or sambal oelek 1/2–1 tsp, to taste
• Green onion (optional) 1, sliced
• Sesame seeds (optional) 1 tsp

Instructions

1. Prep rice: Cook 1 cup dry rice according to package (or warm ~3 cups cooked rice). Keep covered.
2. Prep shrimp and bok choy: Pat dry 12 oz raw shrimp. Halve or chop about 12 oz baby bok choy (separate stems from leaves if you want perfect timing).
3. Make the sauce (use all amounts): In a small bowl, whisk 3 tbsp soy sauce, 1 tbsp rice vinegar, 2 tsp honey, 1 tsp cornstarch, 1 tsp sesame oil, and 1/2–1 tsp chili flakes/sambal.
4. Sear shrimp: Heat 1 tbsp neutral oil in a large skillet over medium-high. Add shrimp in a single layer; cook 60–90 seconds per side until just pink. Transfer to a plate.
5. Aromatics: Lower heat to medium. Add 3 minced garlic cloves and 1 tbsp grated ginger; stir 20–30 seconds until fragrant (don’t brown).
6. Stir-fry bok choy: Add bok choy stems first (if separated) and stir-fry 2 minutes. Add leaves and stir-fry 1 minute until just wilted.
7. Sauce + finish: Stir sauce again (cornstarch settles) and pour into skillet. Simmer 30–60 seconds until glossy. Return shrimp and toss 30 seconds to coat.
8. Serve: Spoon shrimp and bok choy over rice. Top with sliced green onion and 1 tsp sesame seeds if using.

Ingredients

• Choice Petite Sirloin Beef Steak (About 2-3 Steaks) about 12–14 oz total (2 small steaks) $7.99/lb (sale option listed)
• Simple Truth Organic® Whole Baby Bella Mushrooms 8 oz, sliced $3.50/8 oz (sale)
• Organic butternut squash about 1 lb, peeled and 1-inch diced (or buy pre-cut if available) $1.99/lb
• Organic jumbo yellow onion 1/4 medium onion, finely chopped (about 2 oz) $1.49/lb
• Simple Truth Organic® garlic bulbs (or Organic garlic) 2 cloves, minced $1.99/3 ct
• Olive oil 2 tbsp (divided)
• Butter 1 1/2 tbsp (divided)
• Red wine (or beef broth) 1/3 cup (or 1/2 cup broth)
• Beef broth or water 1/4 cup
• Dijon mustard 1 tsp
• Balsamic vinegar (or red wine vinegar) 2 tsp
• Fresh thyme (optional) 1/2 tsp dried or 2–3 sprigs
• Kosher salt 1 tsp total, plus more to taste
• Black pepper 1/2 tsp

Instructions

1. Prep oven + squash: Heat oven to 425°F. Peel and dice about 1 lb butternut squash into 1-inch cubes.
2. Roast the squash (use these amounts): Toss squash with 1 tbsp olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Spread on a sheet pan and roast 20–25 minutes, flipping once, until browned and tender.
3. Prep steaks: Pat dry 2 petite sirloin steaks (12–14 oz total). Season all over with 1/2 tsp kosher salt and 1/4 tsp black pepper.
4. Sear (stovetop): Heat a skillet (cast iron if you have it) over medium-high. Add 1 tbsp olive oil and 1 tbsp butter. When foaming subsides, add steaks. Cook 3–4 minutes per side for medium-rare (adjust for thickness). Transfer to a plate to rest 5–10 minutes.
5. Sauté mushrooms + aromatics (use these amounts): In the same skillet, add sliced 8 oz baby bella mushrooms and a pinch of salt. Cook 4–5 minutes until they release liquid and start browning. Add 1/4 finely chopped onion and cook 2 minutes. Add 2 minced garlic cloves and thyme; cook 30 seconds.
6. Build the pan sauce: Add 1/3 cup red wine (or 1/2 cup broth) and scrape up browned bits. Simmer 2 minutes. Add 1/4 cup broth/water, 1 tsp Dijon, and 2 tsp balsamic (or red wine vinegar). Simmer 1–2 minutes until lightly saucy.
7. Finish sauce: Turn off heat and stir in 1/2 tbsp butter to gloss the sauce. Taste and adjust salt/pepper.
8. Serve: Slice steaks. Plate with roasted butternut squash and spoon mushroom pan sauce over the steak.