Careme Recipes

Ingredients

• Whole Cooked Dungeness Crab (pre-cooked) 1 lb (meat picked from shell; ask counter to crack) sale $11.99/lb (reg $15.99)
• Organic Leeks (2–3 per bunch) 1 large leek, white/light green parts only, thinly sliced $3.99/bunch
• Organic Yukon Gold Potatoes (3 lb bag) 1 lb, diced 1/2 inch $4.99/3 lb
• Simple Truth Organic® Whole Carrots Bag 1 medium carrot, diced small $2.99/2 lb
• Simple Truth Organic® Garlic Bulbs (3 ct) 2 cloves, minced $1.99
• Unsalted butter 2 tbsp
• All-purpose flour 1.5 tbsp
• Seafood or chicken stock 2 cups
• Whole milk or half-and-half (use milk for lighter) 1 cup
• Bay leaf 1
• Simple Truth Organic® Baby Dill 1 tbsp, chopped (plus more for garnish) $2.49/0.5 oz
• Lemon 1/2, juiced
• Salt & black pepper To taste

Instructions

1. Pick crab meat: if uncracked, twist off legs/body sections and pick out meat; reserve 2 packed cups. Discard shells (or freeze for stock).
2. Sweat aromatics: In a pot, melt butter over medium heat. Add leek, carrot, and a pinch of salt. Cook 5–6 min until soft. Stir in garlic 30 sec.
3. Make roux: Sprinkle in flour; cook 1 min, stirring.
4. Simmer: Whisk in stock gradually. Add potatoes and bay leaf; bring to a gentle simmer. Cook 12–15 min until potatoes are just tender.
5. Finish: Reduce heat low. Stir in milk/half-and-half and dill; warm gently (don’t boil). Fold in crab and lemon juice; heat 2–3 min. Season with salt and pepper.
6. Serve: Ladle into bowls and top with extra dill and cracked pepper.

Ingredients

• Simple Truth® Natural Ground Lamb 12 oz sale $9.49/lb (reg $10.99)
• Organic Red Onions 1/2 small, grated (plus extra thin slices for salad) $1.59/lb
• Simple Truth Organic® Garlic Bulbs (3 ct) 2 cloves, minced (divided) $1.99
• Ground cumin, coriander, paprika, cinnamon 1 tsp cumin, 1 tsp coriander, 1/2 tsp paprika, pinch cinnamon
• Kosher salt & black pepper To taste
• Olive oil 2 tbsp (divided)
• Plain Greek yogurt 1/2 cup
• Simple Truth Organic® Baby Dill 1.5 tbsp, chopped (divided) $2.49/0.5 oz
• Lemon 1 (zest for sauce, juice for salad)
• Organic Red Cabbage 1/2 lb, thinly sliced $1.99/lb
• Simple Truth Organic® Fuji Apples – 2 lb bag 1 medium apple, matchsticks $3.99/bag
• Apple cider vinegar 1 tbsp
• Pita bread (optional) 2 small, warmed

Instructions

1. Make yogurt sauce: Mix yogurt, 1 clove minced garlic, 1 tbsp dill, lemon zest, pinch salt. Chill.
2. Mix kofta: Combine lamb, grated onion, remaining garlic, cumin, coriander, paprika, cinnamon, 3/4 tsp salt, pepper. Divide into 4 logs; thread on soaked wooden or metal skewers. Brush with 1 tsp oil.
3. Warm cabbage salad: In a large skillet, heat 1 tbsp oil on medium-high. Add cabbage and a pinch of salt; cook 3–4 min until just wilted. Add apple, cider vinegar, 1 tsp oil, 1 tsp lemon juice, and remaining dill; toss 1 min. Remove from heat.
4. Grill: Heat grill or grill pan to medium-high. Oil grates. Grill kofta 3–4 min per side until browned and 160°F inside (about 8–10 min total). Rest 3 min.
5. Serve: Plate kofta with warm cabbage-apple salad, dollop of dill yogurt, lemon wedges, and warm pita if using.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin 1 tenderloin (~1 lb) sale $3.99/lb (reg $4.99)
• Organic Acorn Squash 1 small (~1.25 lb), seeded and sliced 1/2 inch $1.99/lb
• Organic Yellow Onions 1 medium, wedged $1.49/lb
• Dijon mustard 1.5 tbsp
• Apple cider vinegar 1 tbsp
• Olive oil 3 tbsp (divided)
• Honey (optional) 1 tsp (balances vinegar)
• Garlic powder or minced garlic 1 tsp or 1 clove minced
• Dried thyme or rosemary 1 tsp
• Kosher salt & black pepper To taste

Instructions

1. Heat oven to 450°F. Line a sheet pan with parchment.
2. Make glaze: Stir Dijon, cider vinegar, 1 tbsp oil, honey (optional), garlic, thyme, 3/4 tsp salt, pepper.
3. Prep veg: Toss squash and onion with 2 tbsp oil, 3/4 tsp salt, pepper. Spread on pan.
4. Season pork: Pat dry; rub with half the glaze. Nestle on pan among vegetables.
5. Roast: 20–23 min until pork hits 145°F and squash is tender, flipping pork once and brushing with remaining glaze halfway.
6. Rest pork 5 min; slice. Toss veg with any pan juices. Serve pork over squash and onions.