Careme Recipes

Ingredients

• Sand Bar® Large Raw Shrimp, Peeled & Deveined, Tail Off 12 oz (about 3/4 lb), thawed if frozen Sale $15.98 (2 lb bag; use ~3/4 lb for this recipe)
• Simple Truth Organic® Avocado Ranch Chopped Salad Kit 5 oz (about half the kit) + 2–3 tbsp included dressing $3.99 (10.25 oz; use about half)
• Fresh Large Ripe Avocado 1, diced Sale $1.50 each
• Small corn or flour tortillas 6
• Lime 1 (zest and juice)
• Chipotle chili powder 1 tsp
• Ground cumin 1 tsp
• Garlic powder 1/2 tsp
• Kosher salt & black pepper To taste
• Olive oil 1 tbsp
• Fresh cilantro & hot sauce (optional) For garnish

Instructions

1. Pat shrimp dry. Toss with olive oil, lime zest, chipotle powder, cumin, garlic powder, 1/2 tsp salt, and a few grinds of pepper.
2. Make slaw: In a bowl, toss 5 oz of the salad kit greens with 2–3 tbsp of the included dressing, diced avocado, and 1–2 tsp lime juice. Season to taste.
3. Heat a large skillet over medium-high until hot. Sear shrimp in a single layer 2–3 minutes per side until opaque and lightly charred. Remove from heat and squeeze over remaining lime juice.
4. Warm tortillas in a dry pan or directly over a low flame until pliable.
5. Assemble tacos: Add a handful of avocado slaw to each tortilla, top with shrimp, drizzle a little extra dressing if desired, and garnish with cilantro/hot sauce.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin 1 lb Sale $3.99/lb
• Simple Truth Organic® Fuji Apples – 2 lb bag 2 medium, cored and cut into wedges $3.99 per 2 lb bag (use 2 apples)
• Kroger® Vegetable Medley (broccoli/cauliflower/carrots) 12 oz $6 (32 oz; use about 12 oz)
• Dijon mustard 2 tbsp
• Honey 1 tbsp
• Apple cider vinegar (or lemon juice) 1 tsp
• Garlic 2 cloves, minced
• Fresh thyme or rosemary 1 tsp, chopped (or 1/2 tsp dried)
• Olive oil 2 tbsp, divided
• Kosher salt & black pepper To taste

Instructions

1. Preheat oven to 450°F. Line a rimmed sheet pan with foil for easy cleanup.
2. Make glaze: Mix Dijon, honey, vinegar, garlic, herbs, 1 tbsp olive oil, 1/2 tsp salt, and pepper.
3. Pat pork dry, season all over with salt and pepper, and brush with half the glaze.
4. Toss apples and vegetable medley with remaining 1 tbsp olive oil, 1/2 tsp salt, and pepper. Spread on the pan, leaving space in the center for the pork. Place pork in the center.
5. Roast 18–22 minutes, until pork hits 145°F in the thickest part and vegetables are tender. Brush pork with remaining glaze in the last 5 minutes. Optional: broil 1–2 minutes for extra caramelization.
6. Rest pork 5 minutes, then slice. Toss vegetables with any pan juices and serve alongside.

Ingredients

• Simple Truth® Natural Ground Lamb 10–11 oz (about 2/3 lb) Sale $9.49/lb (use ~2/3 lb)
• Kroger® Vegetable Medley (broccoli/cauliflower/carrots) 12 oz $6 (32 oz; use about 12 oz)
• Couscous (instant) 3/4 cup dry
• Greek yogurt 1/2 cup
• Garlic 3 cloves (2 for kofta, 1 for sauce), minced
• Onion 1/4 small, finely grated
• Fresh parsley (or cilantro) 1/4 cup, chopped (divided)
• Lemon 1 (zest and juice, divided)
• Ground cumin 1 tsp
• Ground coriander 1 tsp
• Smoked paprika 1 tsp
• Cinnamon or allspice 1/8 tsp
• Olive oil 1.5 tbsp, divided
• Kosher salt & black pepper To taste

Instructions

1. Heat oven to 450°F. Line two sheet pans with foil. Toss vegetable medley with 1 tbsp olive oil, 1/2 tsp salt, and pepper. Roast on middle rack for 18–22 minutes, tossing once.
2. Meanwhile, mix lamb with grated onion, 2 cloves minced garlic, 2 tbsp parsley, cumin, coriander, paprika, cinnamon/allspice, 3/4 tsp salt, and pepper. Form 8 small oval kofta.
3. Switch oven to broil (high). Place kofta on second pan and broil on upper rack 6–8 minutes, turning once, until browned with a little char and just cooked through (160°F).
4. Make couscous: In a heatproof bowl, add couscous, a pinch of salt, lemon zest, and 1 tsp olive oil. Pour over 3/4 cup boiling water, cover 5 minutes, then fluff and fold in remaining parsley and 1–2 tsp lemon juice.
5. Yogurt sauce: Stir yogurt with remaining lemon juice to taste, 1 minced garlic clove, a pinch of salt, and pepper.
6. Serve kofta over lemon-herb couscous with roasted veggies and a dollop of yogurt sauce. Adjust lemon and salt to taste.