Careme Recipes

Ingredients

• Fresh Wild Mussels (never frozen; sustainably sourced) 2 lb (scrubbed, de-bearded) $5.99/lb (sale)
• Organic Leeks 1 small leek (white/light green only), thinly sliced $5.49/lb
• Simple Truth Organic Garlic Bulbs 3 cloves, thinly sliced $2.79 / 3-ct pack
• Organic Russet Potatoes 1 lb, cut into 1/4-inch fries $1.79/lb
• Unsalted butter 3 tbsp, divided pantry
• Olive oil 2 tbsp pantry
• Dry white wine or low-sodium seafood/chicken stock 1 cup pantry
• Crushed red pepper flakes (optional) pinch pantry
• Kosher salt & black pepper to taste pantry

Instructions

1. Heat oven to 450°F. Line a sheet pan with parchment. Fill a large bowl with hot tap water and soak cut fries 10 minutes to remove excess starch; drain and pat very dry.
2. Toss fries with 2 tbsp olive oil, 1/2 tsp salt, and pepper. Spread in a single layer and roast 28–35 minutes, flipping once, until deeply golden and crisp at the edges.
3. Rinse mussels under cold water; scrub shells and remove beards. Discard any cracked shells and any mussels that stay open after a firm tap.
4. Set a large pot (with lid) over medium heat. Melt 2 tbsp butter; add sliced leeks and a pinch of salt. Cook, stirring, until soft and sweet, 4–5 minutes. Add garlic and a pinch of red pepper flakes; cook 30 seconds.
5. Pour in wine (or stock) and bring to a rapid simmer. Add mussels, cover, and steam over medium-high heat until mussels open, 4–6 minutes, shaking the pot once or twice. Discard any that do not open.
6. Off heat, swirl in remaining 1 tbsp butter and season broth to taste. Serve mussels and broth in warm bowls with oven fries alongside for dipping.

Ingredients

• Simple Truth® Natural Ground Lamb 12 oz (about 3/4 lb) $9.99/lb (sale)
• Organic Butternut Squash 1.5 lb, peeled and cut into 3/4-inch cubes $1.99/lb
• Organic Jumbo Red Onions 1 small, half grated (for kofta), half thinly sliced $2.49/lb
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced (plus extra for yogurt if you like) $2.79 / 3-ct pack
• Ground cumin, ground coriander, smoked paprika, cinnamon 1 tsp cumin, 1 tsp coriander, 1/2 tsp paprika, pinch cinnamon pantry
• Kosher salt & black pepper to taste pantry
• Olive oil 2 tbsp, divided pantry
• Plain Greek yogurt 1/2 cup pantry
• Apple cider vinegar (for quick pickle + yogurt) 2–3 tbsp pantry
• Simple Truth Organic® Baby Dill 2 tbsp finely chopped $2.79 / 0.5-oz clamshell
• Optional: warm pita or flatbread 2 small optional

Instructions

1. Heat oven to 425°F. Toss butternut cubes with 1 tbsp olive oil, a big pinch of salt, pepper, and a pinch of cinnamon. Spread on a sheet pan and roast 25–30 minutes, tossing once, until browned and tender.
2. In a bowl, combine ground lamb, grated red onion (squeeze out excess liquid), minced garlic, cumin, coriander, smoked paprika, 3/4 tsp salt, and pepper. Mix gently. Divide into 6 small ovals (kofta) and thread onto skewers if using.
3. Make quick-pickled onions: Toss the sliced red onion with 1–2 tbsp vinegar and a pinch of salt; let stand while you cook.
4. Stir the yogurt with 1 tbsp chopped dill, 1 tsp vinegar, a pinch of salt, and optional grated garlic for a lemony vibe without citrus.
5. Preheat grill (or grill pan) over medium-high. Lightly oil grates. Brush kofta with remaining 1 tbsp oil and grill 3–4 minutes per side until nicely charred and just cooked through (internal temp about 160°F).
6. Plate roasted squash, top with kofta, dollop with dill yogurt, and scatter quick-pickled onions and remaining chopped dill. Serve with warm pita if desired.

Ingredients

• Kroger® Fresh Natural Pork Loin Boneless 12–14 oz (cut into two 3/4–1-inch chops) $2.49/lb (sale)
• Organic Red Cabbage 3/4 lb, cored and thinly sliced $2.49/lb
• Large Fuji Apple 1, cored and sliced $1.99/lb
• Organic Jumbo Yellow Onions 1 small, thinly sliced $2.19/lb
• Caraway seeds (optional but classic) 1 tsp pantry
• Apple cider vinegar 2 tbsp pantry
• Low-sodium chicken stock 1/2 cup pantry
• Whole-grain mustard 1 tbsp pantry
• Unsalted butter 1 tbsp pantry
• Olive oil 1 tbsp pantry
• Kosher salt & black pepper to taste pantry

Instructions

1. Pat pork chops dry and season all over with 3/4 tsp salt and pepper. Let stand at room temp while you start the cabbage.
2. Set a large sauté pan over medium heat. Add 1 tbsp olive oil and the sliced onion with a pinch of salt; cook until translucent, 3–4 minutes. Stir in caraway and cook 30 seconds until fragrant.
3. Add red cabbage and apple; toss to coat. Pour in 1/2 cup stock and 2 tbsp vinegar. Bring to a simmer, cover, and cook over medium-low, stirring once or twice, until tender with a little bite, 15–20 minutes. Uncover and simmer 2–3 minutes to reduce. Season to taste.
4. While cabbage braises, heat a heavy skillet over medium-high. Add 1 tbsp butter. When foaming subsides, sear pork chops 3–4 minutes per side until deeply browned and 145°F at the center. Transfer to a warm plate to rest.
5. Reduce heat to medium, stir 1 tbsp mustard into the pan drippings, and splash in 2–3 tbsp water or stock to form a quick sauce; scrape up browned bits. Return any resting juices to the pan; season to taste.
6. Serve chops over the braised cabbage and apples, spooning the mustard pan sauce over the top.