Careme Recipes

Ingredients

• Organic Lacinato Kale 2 bunches (about 12–16 oz), stems removed, sliced $2.99
• Simple Truth Organic® Whole White Mushrooms 16 oz, sliced $5.00 (16 oz)
• Organic Ginger Root 2 tbsp grated (about 2-inch knob) $5.99/lb
• Organic Yellow Peeled Onions 1 large onion, thinly sliced $1.99 each
• Simple Truth Organic® Garlic Bulbs 4 cloves, minced $2.79 (3 ct)
• Miso paste (white or yellow) 1/2 cup (8 tbsp)
• Vegetable broth (or water + bouillon) 10 cups
• Soy sauce 1–2 tbsp, to taste
• Sesame oil 2 tsp
• Rice vinegar or lemon juice 1–2 tbsp
• Ramen noodles (or soba) 5 portions (about 15 oz / 425 g dry total)
• Firm tofu (for vegan protein) 14–16 oz, cubed
• Kroger® Country Pork Ground Sausage (optional for 4 omnivores) 12–16 oz, cooked separately $3.99 (sale) / 16 oz
• Optional: soft-boiled eggs (for omnivores) 4 eggs
• Optional toppings: chili crisp, sliced green onion, toasted sesame seeds, nori as desired

Instructions

1. Cook sausage separately (stove, optional): Brown sausage in a skillet over medium-high, 8–10 minutes. Transfer to a bowl for serving so the base stays vegan.
2. Make broth base (stove): In a large pot, heat 1 tsp neutral oil. Sauté onion with a pinch of salt 4–5 minutes. Add mushrooms; cook until they start to brown, 6–8 minutes. Add garlic + ginger; cook 30 seconds.
3. Simmer: Add vegetable broth; bring to a gentle simmer. Add tofu cubes and simmer 5 minutes to warm through.
4. Season without boiling miso: In a bowl, whisk miso with a ladle of hot broth until smooth; stir back into pot on low heat. Add soy sauce, sesame oil, and vinegar/lemon. Taste and adjust.
5. Add greens: Stir in kale and simmer just until tender, 2–3 minutes.
6. Cook noodles: In a separate pot, boil noodles, drain, and rinse briefly to stop cooking (helps keep broth clear).
7. Serve build-your-own: Set out bowls of noodles, vegan broth with tofu/veg, plus sausage and eggs as add-ons for the four omnivores.

Ingredients

• Baby Organic Broccoli 2 heads (or 1 head broccoli + 1 lb cauliflower below) $4.99 / 1 ct
• Organic Cauliflower 1 large head (about 2 lb), cut into florets $3.49/lb
• Simple Truth Organic® Whole Carrots Bag (or Rainbow Carrots) 2 lb, cut into sticks (or leave small carrots whole) $3.29 (2 lb) or $3.89 (2 lb)
• Simple Truth Organic® Garlic Bulbs 5 cloves, minced (divided) $2.79 (3 ct)
• Lemon 2 (zest + juice)
• Tahini 1/2 cup
• Olive oil 1/3 cup, divided
• Ground cumin 1 tsp
• Salt & pepper to taste
• Optional heat: crushed red pepper pinch
• Add-on protein for 4 (choose one): Boneless Pork Loin Center-Cut Chops about 2 lb (4 chops) $7.29/lb
• OR Draper Valley Farms® Bone In Split Chicken Breasts about 2.5 lb (2 large split breasts) $4.49/lb

Instructions

1. Roast vegetables (oven): Heat oven to 425°F. Toss broccoli/cauliflower florets with olive oil, salt, pepper, and half the minced garlic. Spread on 1–2 sheet pans. Toss carrots separately with olive oil, salt, pepper, cumin, and remaining garlic. Roast 25–35 minutes total, flipping once, until edges are deeply browned.
2. Make tahini sauce (no-cook): Whisk tahini with lemon juice, zest, 1–2 tbsp olive oil, 1/3–1/2 cup water (to thin), salt, pepper, and optional red pepper until pourable.
3. Protein add-on (grill or stove): - Pork chops: season with salt/pepper; grill or pan-sear 4–5 min/side (to 145°F), rest 5 min. - Split chicken breasts: season; grill over medium heat 6–8 min/side then finish indirectly until 165°F (or sear then oven-finish at 400°F).
4. Serve: Arrange roasted veg on a large platter, drizzle with tahini, add extra lemon wedges. Serve grilled meat on a separate platter so the vegan plate stays fully vegan.

Ingredients

• Organic Cauliflower 1 large head (about 2 lb), cut into small florets $3.49/lb
• Simple Truth Organic® Whole White Mushrooms 16 oz, sliced $3.79 (8 oz) or $5.00 (16 oz)
• Kroger® Large Raw Shrimp Peeled & Deveined Tail Off 24 oz (2 bags) for 4 people (about 5–6 oz each) $5.99 (sale) / 12 oz
• Simple Truth Organic® Fresh Grape Snacking Tomatoes 20 oz (2 packs), chopped $3.50 (sale) / 10 oz
• Organic Cucumber (or Organic Long English Cucumber) 1 large, diced $1.49 each (or $3.99)
• Organic Green Cabbage (or Savoy) 1 small head, thinly sliced (about 6 cups) $2.49/lb (or $3.09/lb)
• Organic Yellow Peeled Onions 1 onion, sliced $1.99 each
• Simple Truth Organic® Garlic Bulbs 4 cloves, minced (divided) $2.79 (3 ct)
• Lime (or lemon) 2 limes (or 1 lime + 1 lemon)
• Corn tortillas 20 small tortillas (about 4 per person)
• Spices: smoked paprika, cumin, chili powder 2 tsp smoked paprika + 2 tsp cumin + 1–2 tsp chili powder (divided)
• Olive oil 3 tbsp, divided
• Salt & pepper to taste
• Optional vegan sauce: tahini or salsa as desired
• Optional omnivore add-on: cotija/cheese as desired

Instructions

1. Roast cauliflower (oven): Heat oven to 450°F. Toss cauliflower with 1.5 tbsp olive oil, half the garlic, 1 tsp smoked paprika, 1 tsp cumin, chili powder to taste, and salt. Roast 18–22 minutes, tossing once, until browned and crisp-tender.
2. Sauté mushrooms/onions (stove): In a large skillet, heat 1 tbsp olive oil. Cook onions 3–4 minutes. Add mushrooms and a pinch of salt; cook until browned, 8–10 minutes. Season with 1 tsp cumin + 1 tsp smoked paprika + pepper. Finish with a squeeze of lime.
3. Quick slaw/topping (no-cook): Toss sliced cabbage with lime juice, salt, and a drizzle of olive oil. Mix tomatoes + cucumber with a pinch of salt and lime.
4. Cook shrimp for omnivores (stove): Pat shrimp dry. Season with salt, pepper, and a little chili powder/cumin. Sear in a hot skillet with 1/2 tbsp oil, 1–2 minutes per side until just pink. Squeeze lime over top.
5. Warm tortillas (stove): Warm on a dry skillet 20–30 seconds per side; keep wrapped in a towel.
6. Serve taco bar: Set out roasted cauliflower + mushroom filling (vegan), shrimp (separate), cabbage, tomato-cucumber, and sauces/cheese. Everyone builds their own.