Careme Recipes

Ingredients

• Harris Teeter Fresh Store Made Sweet Italian Pork Sausage (or Italian Sweet Pork Sausage), 1 lb 1 lb $5.99 (sale)
• Butternut Squash 1 lb (about 3–4 cups peeled, 1-inch cubes) $1.49/lb (sale)
• Kroger® Yellow Onion 3 lb bag (or any onion) 1 medium onion, sliced $1.99 (sale)
• Fresh Roma Tomato 2 medium (about 3/4 lb), diced $0.99/lb (sale)
• Spice World® Fresh Diced Garlic 1 tbsp $2.99 (sale)
• Simple Truth Organic® Low Sodium Chicken Broth 32 oz 1/2 cup $1.67 (sale)
• Simple Truth Organic® Rosemary (optional) 1 tsp chopped $2.39
• Olive oil 1–2 tbsp
• Red pepper flakes (optional) Pinch
• Salt + black pepper To taste

Instructions

1. Prep: Heat oven to 425°F. Peel and cut 1 lb butternut squash into 1-inch cubes (about 3–4 cups). Slice 1 medium onion. Dice 2 Roma tomatoes (about 3/4 lb).
2. Roast the veg: Toss the cubed squash and sliced onion with 1 tbsp olive oil, 1/2 tsp salt, and black pepper. Spread on a sheet pan and roast at 425°F until browned and tender, 20–25 minutes, tossing once halfway.
3. Brown the sausage: While veg roasts, heat a large skillet on medium-high. Add 1 lb sweet Italian sausage (casings removed, or sliced if it’s link-style). Cook, breaking into chunks, until nicely browned and cooked through, 8–10 minutes. Transfer sausage to a plate.
4. Build the tomato-garlic pan sauce: In the same skillet, reduce heat to medium. Add 1 tbsp diced garlic and a pinch of red pepper flakes; cook 30 seconds. Add the diced tomatoes plus 1/2 tsp salt and cook until juicy and slightly broken down, 4–6 minutes.
5. Finish the sauce: Add 1/2 cup chicken broth and 1 tsp chopped rosemary (optional). Simmer 2–3 minutes to lightly thicken. Taste and adjust salt/pepper.
6. Combine: Add the browned sausage back to the skillet. Fold in the roasted squash and onions. Warm together 1–2 minutes, then serve hot (great as-is, or over rice/pasta if you have it).

Ingredients

• Wild Caught Frozen Tuna Steaks 1 lb (2 steaks, about 8 oz each) $11.99 (sale)
• Kroger® Mini Sweet Peppers 1 cup thinly sliced (about 6–8 peppers) $2.50 (sale)
• English Cucumber 1, thinly sliced $1.25 (sale)
• Kroger® Radishes (or Green Top Radishes) 6–8 radishes, thinly sliced $2.99
• Simple Truth Organic® Romaine Hearts (or any lettuce) 2 cups chopped (optional base)
• Fresh Organic Limes - each (or lemon) 1 lime, juiced $1.25
• Olive oil 2 tbsp, divided
• Honey or sugar 2 tsp
• Soy sauce (pantry) 1 tbsp
• Red pepper flakes or hot sauce To taste
• Salt + black pepper To taste

Instructions

1. Prep: Thaw 1 lb tuna steaks (2 steaks) if frozen; pat very dry. Thinly slice 1 cup mini sweet peppers. Thinly slice 1 English cucumber and 6–8 radishes. Juice 1 lime.
2. Make the quick salad: In a bowl, toss cucumber + radishes (and 2 cups chopped romaine if using) with 1 tbsp olive oil, lime juice, 1/2 tsp salt, and black pepper. Set aside to lightly pickle while you cook tuna.
3. Make the sweet-hot pepper glaze: In a small skillet or saucepan on medium, add 1 tbsp olive oil and the sliced mini sweet peppers. Cook until softened and lightly blistered, 4–6 minutes. Stir in 2 tsp honey, 1 tbsp soy sauce, and red pepper flakes/hot sauce to taste. Simmer 1 minute until glossy. Turn heat to low.
4. Sear the tuna: Heat a skillet (cast iron if you have it) on high until very hot. Season tuna with 3/4 tsp salt and black pepper. Add a tiny slick of oil if needed. Sear 60–90 seconds per side for rare/medium-rare (or 2–3 minutes per side for more done), depending on thickness.
5. Glaze + serve: Spoon the warm sweet-hot pepper glaze over the tuna. Serve immediately with the cucumber–radish salad on the side (or under the tuna if you used romaine).

Ingredients

• Beef Choice Angus Cubed Steak 1 lb $6.99 (sale)
• Fresh Sweet Potato 2 medium (about 1 lb total) $1.49/lb
• Kroger® Yellow Onion 3 lb Bag (or Jumbo Sweet Onions) 1 medium onion, sliced $1.99 (sale)
• Fresh Roma Tomato 2 medium, diced (or 1 lb if you want it saucier) $0.99/lb (sale)
• Simple Truth Organic® Low Sodium Chicken Broth 32 oz 2 cups $1.67 (sale)
• Spice World® Fresh Diced Garlic 1 tbsp $2.99 (sale)
• Smoked paprika (pantry) 1 tsp
• Salt + black pepper To taste
• Olive oil (optional, for browning) 1 tbsp
• Optional: Organic Purple Kale 2 cups chopped (stir in at the end) $2.99

Instructions

1. Prep: Dice 2 Roma tomatoes. Slice 1 medium onion. Measure 2 cups chicken broth. If using kale, chop 2 cups.
2. Optional quick sear (better flavor): Heat 1 tbsp olive oil in a skillet on medium-high. Season 1 lb cubed steak with 1 tsp salt and black pepper. Brown quickly in 2 batches, 2 minutes per side (it won’t cook through). Transfer to slow cooker.
3. Build the slow cooker base: Add sliced onion, diced tomatoes, 1 tbsp diced garlic, 1 tsp smoked paprika, and 2 cups chicken broth to the slow cooker. Stir, scraping in any browned bits if you seared the beef.
4. Slow cook: Cover and cook on LOW for 5–6 hours (or HIGH for 3–4 hours) until beef is tender. Taste and adjust salt/pepper.
5. Bake the sweet potatoes (oven method): About 60 minutes before serving, heat oven to 425°F. Scrub 2 medium sweet potatoes, prick each 6–8 times with a fork, and bake directly on the rack (put a tray underneath) until very tender, 40–55 minutes.
6. Finish + serve: Split each sweet potato and fluff the inside with a fork. Spoon the tomato-onion beef over the top. Optional: stir 2 cups chopped kale into the hot stew for 2–3 minutes to wilt before serving.