Careme Recipes

Ingredients

• Simple Truth® Natural Lamb Loin Chops 2 loin chops (about 12–16 oz total) $13.49 sale (1 lb)
• Organic Butternut Squash 1 lb (about 3 heaping cups, 1-inch cubes) $1.99/lb
• Organic Lacinato Kale 1 bunch (or ~6–8 packed cups chopped) $2.99
• Simple Truth Organic® Garlic Bulbs (3 ct) 2 cloves, minced $2.79
• Organic Ginger Root 1 tsp finely grated (optional but great) $5.99/lb
• Olive oil 2 1/2 tbsp, divided
• Kosher salt 1 tsp, divided (to taste)
• Black pepper 1 1/2 tsp (to taste)
• Ground cumin 1/2 tsp
• Smoked paprika 1/2 tsp
• Lemon 1/2 lemon (or 1 tbsp juice)
• Butter (optional) 1 tbsp (for finishing kale)

Instructions

1. Prep the squash: Heat oven to 425°F. Peel if needed, seed, and cut squash into 1-inch cubes. Toss on a sheet pan with 1 1/2 tbsp olive oil, 1/2 tsp salt, cumin, and smoked paprika. Spread in a single layer.
2. Roast: Roast 22–28 minutes, tossing once halfway, until browned and tender.
3. Prep the lamb: Pat chops dry. Season both sides with remaining 1/2 tsp salt and black pepper. Let sit at room temp while squash roasts (10–15 minutes).
4. Sear on the stove: Heat a skillet (cast iron preferred) over medium-high. Add 1 tbsp olive oil. Sear lamb 3–4 minutes per side for medium-rare (or 4–5 for medium), depending on thickness. If you like, add 1 tsp grated ginger to the pan in the last minute for a fragrant hit.
5. Rest: Transfer lamb to a plate and rest 5 minutes.
6. Wilt the kale: In the same skillet (lower heat to medium), add minced garlic and cook 20–30 seconds. Add chopped kale plus 2–3 tbsp water and a pinch of salt. Toss and cover 2 minutes, then uncover and cook 2–3 minutes more until tender. Finish with lemon juice and optional 1 tbsp butter.
7. Serve: Plate lamb with roasted squash and garlicky kale. Spoon any pan juices over the chops.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin 1 lb $3.99 sale (1 lb)
• Simple Truth Organic® Fuji Apples – 2 Pound Bag 1 large apple (about 8 oz), thinly sliced or julienned $3.99 sale (2 lb)
• Organic Green Cabbage 1/2 small head (about 4 packed cups shredded) $2.49/lb
• Organic Cucumber 1/2 cucumber, thinly sliced (optional but nice) $1.29
• Organic Jumbo Yellow Onion 1/4 onion, very thinly sliced $2.19/lb
• Olive oil 1 1/2 tbsp
• Dijon mustard 1 tsp
• Apple cider vinegar 2 tbsp, divided
• Honey or maple syrup 2 tsp
• Kosher salt 3/4 tsp, divided (to taste)
• Black pepper 1/2 tsp (to taste)
• Paprika 1/2 tsp
• Chicken stock or water 1/3 cup
• Butter (optional) 1 tbsp (for glossy pan sauce)

Instructions

1. Prep the slaw: Shred cabbage. Thin-slice apple, onion (and cucumber if using). Toss with 1 tbsp vinegar, 1 tsp honey/maple, Dijon, 1/4 tsp salt, and black pepper. Let sit while you cook (it softens just enough).
2. Prep the pork: Trim silver skin if needed. Slice tenderloin into 1-inch medallions. Pat dry. Season with 1/2 tsp salt, paprika, and pepper.
3. Sear on the stove: Heat a large skillet over medium-high. Add olive oil. Sear medallions 2–3 minutes per side until browned and cooked through (145°F with a short rest). Remove to a plate and tent loosely.
4. Make the quick pan sauce: Lower heat to medium. Add 1/3 cup stock/water and scrape up browned bits. Stir in remaining 1 tbsp vinegar and 1 tsp honey/maple. Simmer 1–2 minutes. Whisk in butter if using, then taste and adjust salt.
5. Serve: Plate pork and spoon sauce over. Pile slaw alongside (it’s your crunchy “side salad” and it cuts the richness perfectly).

Ingredients

• Rockfish Fillet (Wild Caught Fresh) 1 lb fillet (or 2 smaller fillets) $4.99 sale (1 lb)
• Organic Cauliflower 1 lb (about 1 small head), cut into florets $2.99/lb
• Organic Baby Bok Choy 1 lb (about 2–3 small heads), halved lengthwise $3.99/lb
• Organic Ginger Root 1 tbsp finely grated, divided $5.99/lb
• Simple Truth Organic® Garlic Bulbs (3 ct) 2 cloves, minced, divided $2.79
• Olive oil 2 tbsp, divided
• White miso paste 2 tbsp
• Soy sauce 1 tbsp
• Honey or brown sugar 2 tsp
• Rice vinegar or apple cider vinegar 2 tsp
• Sesame oil (optional) 1 tsp
• Black pepper 1/4 tsp
• Salt to taste (go light; miso/soy are salty)
• Water 3–4 tbsp (for steaming bok choy)

Instructions

1. Prep + heat: Heat oven to 450°F. Line a sheet pan for easy cleanup.
2. Roast the cauliflower: Toss florets with 1 tbsp olive oil, half the garlic, a pinch of pepper, and a small pinch of salt. Roast 18–22 minutes, flipping once, until browned and tender.
3. Make the glaze: In a small bowl, whisk miso, soy sauce, honey/brown sugar, vinegar, 1/2 tbsp grated ginger, and (optional) sesame oil. If thick, loosen with 1–2 tsp water.
4. Cook the fish (oven): When cauliflower is about halfway done, push it to one side of the pan. Add rockfish to the empty side, brush generously with miso glaze. Roast 10–14 minutes (depending on thickness) until fish flakes easily.
5. Steam the bok choy (stove): While fish roasts, heat a skillet over medium. Add remaining 1 tbsp olive oil, remaining garlic, and remaining ginger; cook 20 seconds. Add bok choy cut-side down, add 3–4 tbsp water, cover 2–3 minutes. Uncover and cook 1–2 minutes more. Taste and add a tiny splash of soy if needed.
6. Serve: Plate roasted cauliflower and bok choy, top with rockfish. Brush any extra glaze on the fish right before serving for shine and punch.