Careme Recipes

Ingredients

• Tuna Steak Wild Caught Frozen (sustainably sourced) 1 lb (you’ll use ~12–14 oz for 2; save the rest) $8.99 (sale)
• Sweet Potato 1 lb (about 1 large) $2.49/lb
• Love Beets™ cooked & peeled beets 1 pack (8.8 oz) $2.69
• Organic Romaine Lettuce (6 oz) 1 pack (use ~1/2) $3.50 (sale)
• Organic Ginger Root ~1 oz (about a 1-inch knob) $5.99/lb
• Simple Truth Organic® Garlic Bulbs (3 ct) 2 cloves $2.79
• Fresh Ripe Whole Pineapple 1/4 pineapple, diced (optional but great) $4.99
• Pantry: soy sauce 2 1/2 tbsp (prefer low-sodium)
• Pantry: rice vinegar or apple cider vinegar 1 1/2 tbsp
• Pantry: honey or brown sugar 1 tsp
• Pantry: neutral oil (avocado/canola) 2 tbsp
• Pantry: toasted sesame oil (optional) 1 tsp
• Pantry: black pepper 1/2 tsp
• Pantry: salt to taste
• Pantry: orange or lemon (optional) 1/2, for salad (or use extra vinegar)

Instructions

1. Prep the tuna: thaw 12–14 oz tuna steak (from the 1 lb pack) quickly by sealing in a bag and submerging in cold water 20–25 minutes; pat very dry.
2. Heat the oven and start the starch: heat oven to 425°F. Peel (optional) and cut 1 lb sweet potato into 1-inch cubes. Toss with 1 tbsp neutral oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a sheet pan and roast 22–28 minutes, tossing once, until browned and tender.
3. Make the soy-ginger glaze: finely grate ~1 tbsp ginger (from ~1 oz knob) and mince 2 garlic cloves. Stir together 2 1/2 tbsp soy sauce, 1 1/2 tbsp rice vinegar, 1 tsp honey, grated ginger, minced garlic, and 1 tsp sesame oil (optional).
4. Prep the salad: chop ~3 cups romaine (use ~1/2 of the 6 oz pack). Slice the 8.8 oz cooked beets. If using pineapple, dice about 1 cup (about 1/4 pineapple). Toss romaine + beets + pineapple with 1 tbsp of the glaze (or 1 tbsp vinegar + a pinch of salt).
5. Sear the tuna (stovetop): heat a skillet (cast iron preferred) over medium-high until very hot. Add 1 tbsp neutral oil. Sear tuna 60–90 seconds per side for rare/medium-rare (or 2–3 minutes per side for medium).
6. Glaze and finish: reduce heat to medium. Add remaining glaze to the pan and spoon over the tuna 20–30 seconds until glossy (don’t over-reduce—soy can get salty). Rest tuna 2 minutes, then slice.
7. Serve: plate roasted sweet potatoes, the beet-romaine salad, and sliced glazed tuna. Add a squeeze of citrus if you have it and extra black pepper to finish.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin 1 lb $3.99 (sale)
• Fresh Trimmed Green Beans Bag 12 oz (use ~10–12 oz) $4.49
• Organic Yukon Gold Potatoes 3 lb bag (use ~1 lb) $4.99
• Simple Truth Organic® Garlic Bulbs (3 ct) 2 cloves $2.79
• Private Selection® Peruvian Gold Sweet Onion 3 lb Bag 1/2 small onion, thin-sliced (optional but recommended) $5.49
• Pantry: Dijon mustard 1 1/2 tbsp
• Pantry: chicken broth or water 1/2 cup
• Pantry: heavy cream (or half-and-half) 1/4 cup
• Pantry: butter 2 tbsp
• Pantry: olive oil 1 1/2 tbsp
• Pantry: salt to taste
• Pantry: black pepper to taste
• Optional: dried thyme or rosemary 1/2 tsp
• Optional: lemon 1/2, for brightness

Instructions

1. Prep the potatoes (stovetop): cut ~1 lb Yukon Gold potatoes into 1 1/2-inch chunks. Put in a pot, cover with cold water by 1 inch, add 1 1/2 tsp salt, and bring to a boil. Simmer 12–15 minutes until very tender.
2. Prep the pork: pat dry 1 lb pork tenderloin. Slice into 1 1/2-inch medallions. Season both sides with 1 tsp salt and 1/2 tsp black pepper.
3. Prep the aromatics and veg: mince 2 garlic cloves. Thin-slice 1/2 small sweet onion (optional). Trim 10–12 oz green beans.
4. Sear the pork (stove): heat a large skillet over medium-high. Add 1 tbsp olive oil. Sear pork medallions 2–3 minutes per side until browned and 145°F in the center (work in batches if needed). Transfer to a plate.
5. Blister the green beans: in the same skillet, add 1/2 tbsp olive oil if dry. Add green beans and a pinch of salt; cook 4–6 minutes, stirring occasionally, until blistered-tender. Move beans to a bowl.
6. Build the mustard pan sauce: lower heat to medium. Add 2 tbsp butter. Add sliced onion (if using) and cook 2–3 minutes. Add minced garlic and 1/2 tsp dried thyme/rosemary (optional) and cook 30 seconds. Stir in 1/2 cup broth (or water), scraping browned bits. Whisk in 1 1/2 tbsp Dijon, then add 1/4 cup cream. Simmer 2–3 minutes until lightly thickened. Taste and adjust salt/pepper; add a squeeze of lemon if you want it brighter.
7. Finish the potatoes: drain potatoes well. Return to pot and smash with a fork. Stir in 1 tbsp olive oil (or a little butter) plus a splash of broth/water to loosen. Season with salt and pepper.
8. Serve: return pork (and any juices) to the skillet for 30–60 seconds to warm. Plate smashed potatoes, green beans, and pork; spoon mustard cream sauce over top.

Ingredients

• Simple Truth® Natural Grass Fed Angus Beef Top Sirloin Steak 8 oz (buy 2 if very hungry; recipe assumes 8–12 oz total for 2) $11.99 (sale)
• Green Asparagus 1 lb $5.99/lb
• Private Selection® Peruvian Gold Sweet Onion 3 lb Bag 1 medium onion $5.49
• Simple Truth Organic® Garlic Bulbs (3 ct) 2 cloves $2.79
• Pantry: balsamic vinegar 1 1/2 tbsp
• Pantry: Worcestershire sauce (optional) 1 tsp
• Pantry: olive oil 2 tbsp
• Pantry: butter 1 tbsp (optional, for finishing sauce)
• Pantry: salt to taste
• Pantry: black pepper to taste
• Optional: red pepper flakes pinch
• Optional starch add-on: Organic Russet Potatoes ~3/4 lb, if you want a bigger meal $2.29/lb

Instructions

1. Optional starch (oven): if you want potatoes, heat oven to 450°F. Cut ~3/4 lb russets into wedges, toss with 1 tbsp olive oil + 1/2 tsp salt + pepper, and roast 25–35 minutes, flipping once.
2. Prep the grill and steak: preheat grill to medium-high. Pat dry 8–12 oz top sirloin (8 oz pack minimum). Season generously with 3/4 tsp salt and 1/2 tsp black pepper. Drizzle with 1 tsp olive oil.
3. Prep the veg and aromatics: trim 1 lb asparagus (snap off woody ends). Slice 1 medium sweet onion thinly. Mince 2 garlic cloves.
4. Grill the steak: grill 3–5 minutes per side depending on thickness for medium-rare to medium (125–135°F for med-rare, 135–145°F for medium). Move to a plate and rest 5–10 minutes.
5. Grill the asparagus: toss asparagus with 1 tbsp olive oil, 1/2 tsp salt, and pepper. Grill 4–7 minutes, turning occasionally, until charred-tender. (If no room on grill, sear in a hot skillet 5–6 minutes.)
6. Make the balsamic-onion pan sauce (stovetop): while steak rests, heat a skillet over medium. Add 1 tbsp olive oil. Add sliced onion + pinch of salt and cook 8–10 minutes, stirring, until deeply softened and browned at the edges. Add minced garlic (and pinch red pepper flakes, optional) and cook 30 seconds. Stir in 1 1/2 tbsp balsamic and 1 tsp Worcestershire (optional) plus 2 tbsp water. Simmer 1 minute. Off heat, stir in 1 tbsp butter (optional) for gloss. Taste and adjust salt/pepper.
7. Slice and serve: slice steak against the grain. Plate steak with grilled asparagus (and potato wedges if using) and spoon balsamic-onion sauce over the steak.