Careme Recipes

Ingredients

• Simple Truth® Natural Ground Lamb 1 lb $9.99 (sale, 1 lb)
• Organic Yukon Gold Potatoes ~1 lb potatoes (about 2–3 medium) $4.99 (3 lb bag)
• Organic Jumbo Yellow Onion 1 small onion, grated or very finely minced (about 1/2 cup) $2.19/lb
• Organic Garlic 2 cloves, minced $6.99/lb
• Organic Baby Dill (optional but great) 2 tbsp chopped $2.79
• Simple Truth Organic® Roma Tomatoes (or canned tomatoes if you have) 2–3 roma tomatoes, grated or finely chopped (about 1 cup) OR 1 cup canned crushed tomatoes $3.99
• Organic Kale (side or stirred in) 2 packed cups, chopped (optional) $2.99

Instructions

1. Prep: Peel and cube potatoes into 1-inch pieces. Grate/mince onion. Mince garlic. Chop dill. If using fresh tomatoes, grate them on the large holes of a box grater (discard skins).
2. Stove: Put potatoes in a pot, cover with cold salted water, bring to a boil, then simmer until very tender, 12–15 minutes.
3. Stove: While potatoes cook, mix lamb with half the onion, 1 clove garlic, 1 tbsp dill, 1 tsp kosher salt, and black pepper. Form 12–14 small meatballs (about 1 to 1 1/2 inches).
4. Stove: Heat 1 tbsp olive oil in a large skillet over medium-high. Sear meatballs until browned on 2–3 sides (they don’t need to be cooked through yet), 4–6 minutes total. Transfer meatballs to a plate.
5. Stove: Lower heat to medium. Add remaining onion to the same skillet (add a splash of oil if dry) and cook until softened, 3–4 minutes. Add remaining garlic and cook 30 seconds.
6. Stove: Add grated/chopped tomatoes (or crushed tomatoes) plus 1/2 cup water. Scrape up browned bits, season with a pinch of salt and pepper, and bring to a simmer.
7. Stove: Return meatballs to skillet, cover, and simmer gently until cooked through, 8–10 minutes. If using kale, stir it in for the last 2–3 minutes to wilt.
8. Stove: Drain potatoes well, return to pot, and mash with 2–3 tbsp butter or olive oil and a splash of milk/water. Salt to taste.
9. Serve: Spoon mashed potatoes onto plates, top with meatballs and sauce, finish with remaining dill and a drizzle of olive oil.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin 1 lb (1 small tenderloin) $3.99 (sale, 1 lb)
• Organic Green Cabbage ~1/2 medium cabbage, thinly sliced (about 4 cups) $2.49/lb
• Simple Truth Organic® Fuji Apples – 2 Pound Bag 1 apple, julienned or thinly sliced $4.99
• Organic Ginger Root 1 tsp finely grated $5.99/lb
• Organic Garlic 1 clove, finely grated/minced $6.99/lb
• Fresh Onions – Organic Jumbo Red Onions (optional) 2 tbsp very thinly sliced (optional) $2.49/lb

Instructions

1. Prep: Heat grill to medium-high. Pat pork dry. In a bowl, mix 1 tbsp soy sauce (or salt if you don’t have), 1 tbsp oil, 1–2 tsp brown sugar or honey, grated ginger, garlic, black pepper, and a pinch of chili flakes (optional). Rub all over tenderloin.
2. Prep: For slaw, thinly slice cabbage and toss with apple (and red onion if using).
3. Stove (slaw dressing): Whisk 2 tbsp mayo (or plain yogurt), 1 tbsp apple cider vinegar (or lemon), 1 tsp Dijon (optional), 1 tsp honey, 2 tbsp olive oil, salt, and pepper. Toss with slaw and let sit while you grill.
4. Grill: Oil grates. Grill pork tenderloin, turning every few minutes, until nicely charred and 140–145°F in the thickest part, about 12–18 minutes total (depends on thickness and grill heat).
5. Rest: Transfer pork to a plate and rest 5–10 minutes (carryover cooking brings it to safe temp and keeps it juicy).
6. Serve: Slice pork into medallions. Serve with crunchy apple-cabbage slaw; drizzle any resting juices over the pork.

Ingredients

• Fresh Wild Mussels (never frozen; sustainably sourced) 1 lb $6.99 (sale, 1 lb)
• Kroger® Fresh Trimmed Green Beans Bag 12 oz $4.49 (12 oz)
• Organic Garlic 3 cloves, thinly sliced $6.99/lb
• Organic Jumbo Yellow Onions (or leeks if you have) 1/2 small onion, thinly sliced $2.19/lb
• Simple Truth Organic® Thai Basil (optional but great) A few leaves, torn (optional) $2.79
• Crusty bread (not listed) 2–4 thick slices

Instructions

1. Prep: Rinse mussels in cold water, scrub shells, and debeard. Discard any cracked or open mussels that don’t close when tapped.
2. Prep: Trim green beans. Slice onion and garlic. Have bread ready to toast.
3. Stove (green beans): Heat a skillet over medium-high with 1 tbsp olive oil. Add green beans, salt, pepper. Cook until blistered/charred-tender, 6–8 minutes, tossing occasionally. Remove to a plate.
4. Stove (toast): In the same skillet (or toaster/oven), toast bread until crisp and golden. Set aside.
5. Stove (mussels): In a pot with a lid, heat 1 tbsp olive oil (or a small knob of butter) over medium. Add onion and cook 2–3 minutes. Add sliced garlic and cook 30 seconds.
6. Stove: Add 1/2 cup white wine (or 1/2 cup water + 2 tbsp lemon juice) and bring to a simmer. Add mussels, cover, and steam until they open, 5–7 minutes. Shake pot once halfway through.
7. Stove: Turn off heat. Discard any mussels that did not open. Stir in torn Thai basil if using and a squeeze of lemon if you have it. Taste broth and salt as needed.
8. Serve: Divide toast between two bowls/plates, pile mussels on top, and spoon broth over. Serve charred green beans on the side.