Careme Recipes

Ingredients

• Certified Angus Beef Boneless Flank Steak 1 lb $12.99 sale (1 lb)
• Organic Red Cabbage 1/2 small head (about 10–12 oz), thinly sliced $2.49/lb
• Simple Truth Organic Fuji Apples – 2 Pound Bag 1 apple, julienned $4.99
• Organic Cucumber 1/2 cucumber, thinly sliced (optional but great in slaw) $1.49
• Fresh Corn on the Cob (4 ct) 2 ears, kernels cut off $5.99
• Lime 2 (zest/juice)
• Garlic (Simple Truth Organic Garlic Bulbs 3 ct) 2 cloves, minced $2.79
• Chili powder or smoked paprika 2 tsp
• Ground cumin 1 tsp
• Honey or sugar 1 tsp
• Olive oil 2 Tbsp, divided
• Mayonnaise or plain Greek yogurt 2 Tbsp (for esquites)
• Cotija/feta/parmesan (optional) 2–3 Tbsp, crumbled/grated
• Cilantro (optional) 1/4 cup, chopped
• Small tortillas 6–8
• Salt & black pepper to taste

Instructions

1. Prep the steak marinade: in a bowl mix 1 Tbsp olive oil, zest and juice of 1 lime, 2 tsp chili powder (or smoked paprika), 1 tsp cumin, 1 tsp honey, 2 minced garlic cloves, 1/2 tsp salt, and black pepper.
2. Marinate the flank steak: pat dry 1 lb flank steak, rub with the marinade, and let sit 15–20 minutes while you prep the sides (or up to 1 hour in the fridge).
3. Make the winter slaw: toss 10–12 oz thin-sliced red cabbage, 1 julienned Fuji apple, and 1/2 thin-sliced cucumber (optional) with juice of 1/2 lime, 1 Tbsp olive oil, 1/2 tsp salt, and pepper. Add 2–3 Tbsp chopped cilantro if using. Set aside.
4. Cook the corn for esquites (stove): heat a large skillet over medium-high with 1 Tbsp olive oil. Add kernels from 2 ears corn and a pinch of salt. Cook 6–8 minutes, stirring occasionally, until browned in spots.
5. Finish esquites: turn heat to low and stir in 2 Tbsp mayo (or Greek yogurt), zest and juice of 1/2 lime, and optional 2–3 Tbsp cotija/feta/parmesan. Taste and add salt/pepper. Keep warm.
6. Grill the steak (grill): preheat grill to high. Grill flank steak 4–6 minutes per side (aim ~130°F for medium-rare, ~140°F for medium), depending on thickness.
7. Rest and slice: rest steak 5–10 minutes, then slice very thin against the grain.
8. Warm tortillas: toast tortillas briefly on the grill or in a dry pan 20–30 seconds per side.
9. Serve: build tacos with sliced steak and crunchy slaw. Serve esquites on the side with extra lime wedges.

Ingredients

• Simple Truth® Natural Boneless Skinless Fresh Chicken Breast Cutlets 1 lb $8.49 (1 lb)
• Simple Truth Organic® Whole White Mushrooms (8 oz) 8 oz, sliced $3.79
• Simple Truth Organic® Snap Peas (8 oz) 8 oz, strings removed if needed $5.49
• Organic Jumbo White Onion 1/2 onion, thinly sliced $2.79 each
• Organic Ginger Root 1 Tbsp, grated $5.99/lb
• Garlic (Simple Truth Organic Garlic Bulbs 3 ct) 2 cloves, minced $2.79
• Coconut milk 1 can (13.5 oz)
• Red curry paste 2–3 Tbsp (to taste)
• Fish sauce or soy sauce 1 Tbsp
• Brown sugar 1–2 tsp
• Lime 1 (juice)
• Neutral oil 1 Tbsp
• Jasmine rice 1 cup dry
• Salt to taste
• Thai basil (Simple Truth Organic® Thai Basil) a small handful (optional, torn) $2.79

Instructions

1. Prep rice (stove): rinse 1 cup jasmine rice. Cook with 1 1/2 cups water and a pinch of salt; bring to a boil, cover, reduce to low 12 minutes, then rest 5 minutes.
2. Prep aromatics and veg: slice 8 oz mushrooms, trim 8 oz snap peas, thinly slice 1/2 onion, grate 1 Tbsp ginger, and mince 2 garlic cloves.
3. Sear chicken (stove): pat dry 1 lb chicken cutlets and season with salt. Heat a large skillet over medium-high with 1 Tbsp neutral oil. Sear cutlets 2–3 minutes per side until lightly browned (they’ll finish in sauce). Transfer to a plate.
4. Build curry base: lower heat to medium. In the same skillet add sliced onion and a pinch of salt; cook 2 minutes. Add minced garlic and grated ginger; cook 30 seconds until fragrant.
5. Bloom curry paste: stir in 2–3 Tbsp red curry paste and cook 30–45 seconds, scraping the pan.
6. Simmer sauce: add 1 can (13.5 oz) coconut milk, 1 Tbsp fish sauce (or soy sauce), and 1–2 tsp brown sugar. Bring to a gentle simmer.
7. Cook mushrooms: add sliced mushrooms and simmer 4–5 minutes until tender.
8. Finish chicken + snap peas: return chicken (and juices) to the skillet and simmer 3–5 minutes until chicken is cooked through (165°F). Add snap peas for the last 2 minutes so they stay crisp-tender.
9. Brighten and serve: turn off heat and stir in juice of 1 lime. Add torn Thai basil if using. Serve curry over the cooked rice with extra lime if you like.

Ingredients

• Kroger® Fresh Natural Pork Shoulder Butt Bone In 2 lb (buy ~2 lb from the sale pack) $1.99/lb sale (1 lb)
• Organic Acorn Squash 1 medium (about 1 1/2–2 lb), halved and sliced $1.99/lb
• Organic Kale (or Organic Lacinato Kale) 1 bunch or 1 lb, stems removed, chopped $2.99
• Organic Jumbo Yellow Onions 1 small onion, sliced $2.19/lb
• Garlic (Simple Truth Organic Garlic Bulbs 3 ct) 3 cloves, minced (divided) $2.79
• Apple cider (or apple juice) 1 cup
• Chicken broth or water 1/2 cup
• Apple cider vinegar 1 Tbsp
• Smoked paprika 1 1/2 tsp
• Ground black pepper 1 tsp
• Salt 1 1/2 tsp, divided
• Olive oil 2 Tbsp, divided
• Butter (optional) 1 Tbsp (for kale)

Instructions

1. Prep pork for slow cooker: pat dry a 2 lb pork shoulder piece. Rub with 1 tsp salt, 1 1/2 tsp smoked paprika, and 1 tsp black pepper.
2. Load slow cooker: scatter 1 sliced small onion in the bottom. Add 2 minced garlic cloves. Place seasoned pork on top. Pour in 1 cup apple cider and 1/2 cup broth (or water) plus 1 Tbsp apple cider vinegar.
3. Cook (slow cooker): cover and cook on LOW 6–7 hours (or HIGH 3–4 hours) until the pork shreds easily.
4. Roast acorn squash (oven): about 45 minutes before pork is done, heat oven to 425°F. Slice 1 acorn squash into 1-inch crescents (discard seeds). Toss with 1 Tbsp olive oil and 1/2 tsp salt. Roast on a sheet pan 25–30 minutes, flipping once, until browned and tender.
5. Sauté kale (stove): heat a large skillet over medium with 1 Tbsp olive oil (and optional 1 Tbsp butter). Add 1 minced garlic clove; cook 20 seconds. Add chopped kale and 2–3 Tbsp water plus a pinch of salt. Cook 5–7 minutes until tender and glossy; add a splash of cider/braising liquid if you like. Taste and adjust salt/pepper.
6. Shred pork: transfer cooked pork to a bowl and shred, discarding large fatty pieces and bone if present. Spoon off excess fat from the slow-cooker liquid, then toss pork with 2–4 Tbsp of the liquid for moisture.
7. Crisp (oven broiler): spread shredded pork on a foil-lined sheet pan. Broil 3–6 minutes, toss, then broil 2–4 minutes more until crispy edges form (watch closely).
8. Serve: plate crispy cider-braised pork with roasted acorn squash and garlicky kale. Spoon a little extra reduced braising liquid over the pork if desired.