Careme Recipes

Ingredients

• Simple Truth® Natural Grass Fed Angus Beef Strip Steak 1 (10 oz) steak $16.49 (sale) for 10 oz
• Organic Broccoli Bunch 1 bunch (~12–16 oz) $3.49 for ~1 lb
• Organic Cauliflower 1 small head (about 1 lb) $3.49 for ~1 lb
• Organic Jumbo Red Onions 1 small (about 1/2 lb) $2.99/lb
• Organic Garlic 2 cloves $6.99/lb
• Pantry: olive oil, butter, salt, black pepper as needed
• Pantry: Dijon mustard 1 tsp
• Pantry: balsamic or red wine vinegar 1–2 tsp
• Pantry: rosemary or thyme (dried is fine) 1/2 tsp dried or 1 tsp fresh (optional)

Instructions

1. Prep: Pat steak very dry; season generously with salt and pepper. Let sit at room temp while you prep veg (10 minutes).
2. Prep: Cut cauliflower into small florets. Slice red onion very thin. Mince garlic. Cut broccoli into long florets; peel/chop stems if thick.
3. Start cauliflower mash (stove): Add cauliflower to a pot with 1/2 inch water and a pinch of salt. Cover and steam/boil until very tender, 10–12 minutes. Drain very well.
4. Cook broccoli (stove): Heat a skillet with 1 tbsp olive oil. Add broccoli, salt, pepper; cook 4 minutes, tossing. Add 2 tbsp water, cover 2 minutes to steam. Uncover, add 1 minced garlic clove, toss 30 seconds. Remove to a warm plate.
5. Sear steak (stove): Wipe skillet, heat over medium-high until very hot. Add 1 tbsp oil. Sear steak 3–4 minutes per side for medium-rare (or to your preferred doneness). Transfer to a plate; rest 5–8 minutes.
6. Make onion pan sauce: Lower heat to medium. Add sliced red onion with a pinch of salt; cook 3–4 minutes until softened. Add remaining garlic; stir 30 seconds. Add 1–2 tsp vinegar and 2 tbsp water; scrape up browned bits. Stir in 1 tsp Dijon and 1 tbsp butter (optional) to gloss the sauce. Taste and adjust salt/pepper. Optional: add rosemary/thyme.
7. Finish cauliflower mash: Mash or blend cauliflower with 1 tbsp butter (or olive oil) and a pinch of salt/pepper until smooth. If needed, add a splash of milk/water to loosen.
8. Slice steak against the grain. Serve over cauliflower mash with broccoli on the side; spoon onion pan sauce over steak.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin 1 lb (use 2 thick chops’ worth; cut remainder into medallions for lunch, or grill all and save) $3.99 (sale) for 1 lb
• Simple Truth Organic® Whole Medjool Dates 6 dates, pitted $6.99 for 12 oz
• Organic Ginger Root 1 (1-inch) piece, grated $5.99/lb
• Organic Zucchini Squash 1 large (about 10–12 oz) $2.79/lb
• Large Fuji Apple – Each 1 apple $1.99/lb
• Organic Jumbo Red Onions 1/2 small onion $2.99/lb
• Pantry: soy sauce 1 tbsp
• Pantry: apple cider vinegar or rice vinegar 1 tbsp
• Pantry: olive oil, salt, black pepper as needed
• Pantry: smoked paprika or chili flakes (optional) 1/2 tsp

Instructions

1. Prep: Soak dates in very hot water 5 minutes to soften, then drain.
2. Prep: Grate ginger. Thin-slice 1/2 red onion. Core and thin-slice apple. Slice zucchini lengthwise into planks (about 1/3-inch thick).
3. Make date-ginger glaze (stove): In a small pan, combine dates, ginger, soy sauce, vinegar, 1/4 cup water, and optional smoked paprika/chili flakes. Simmer 4–6 minutes, then mash with a fork (or blend) into a thick sauce. Set aside.
4. Prep pork: Cut pork tenderloin crosswise into 4 pieces; pound 2 pieces slightly flatter for “chops” (about 3/4-inch thick). Season with salt and pepper; rub lightly with oil.
5. Grill pork: Heat grill to medium-high. Grill pork 3–4 minutes per side, brushing glaze in the last 1–2 minutes so it caramelizes without burning. (Target 145°F internal.) Rest 5 minutes.
6. Grill zucchini: While pork rests, grill zucchini planks 2–3 minutes per side with oil, salt, pepper until char-marked and tender.
7. Warm apple-onion sauté (stove): In a skillet, add 1 tbsp oil. Sauté sliced onion 2 minutes. Add apples, pinch of salt, and a splash of water; cook 4–6 minutes until apples are tender but not mushy. Taste—add a tiny splash more vinegar if you want extra brightness.
8. Serve: Slice pork. Serve with grilled zucchini and the warm apple-onion on the side; spoon a little extra glaze over pork.

Ingredients

• Kroger® Wild Caught Sea Scallops Frozen 10–12 oz scallops (about 10–14 large) $19.99 (sale) for 16 oz
• Organic Russet Potatoes 1 lb $2.29/lb
• Organic Kale 6–8 oz (about half the bunch/bag) $2.99 for 1 lb
• Organic Garlic 2–3 cloves $6.99/lb
• Simple Truth Organic® Baby Dill 2 tbsp chopped (optional but great) $2.79 for 0.5 oz
• Pantry: olive oil, butter as needed
• Pantry: salt, black pepper as needed
• Pantry: lemon (optional but ideal) 1 (or use a splash of vinegar if no lemon)

Instructions

1. Prep scallops: If frozen, thaw quickly in a sealed bag in cold water 20–25 minutes. Drain and pat extremely dry. Season with salt and pepper right before searing.
2. Prep potatoes: Cut potatoes into 1-inch chunks (no need to peel). Add to a pot, cover with cold salted water. Bring to a boil and cook until tender, 12–15 minutes.
3. Prep greens: Strip kale leaves from stems and chop. Mince garlic. Chop dill if using. Cut lemon into wedges.
4. Smashed herbed potatoes (stove): Drain potatoes well. Return to pot over low heat 30 seconds to dry. Smash with 1–2 tbsp butter (or olive oil), salt, pepper, and chopped dill. Keep warm.
5. Sear scallops (stove): Heat a large skillet over high heat until very hot. Add 1 tbsp oil. Add scallops in a single layer (don’t crowd; do 2 batches if needed). Sear without moving 2 minutes, flip, sear 60–90 seconds more until deeply browned and just opaque. Transfer to a plate.
6. Garlic-lemon kale (stove): Lower heat to medium. Add 1 tbsp oil (or a small knob of butter). Add garlic, stir 20 seconds. Add kale with a pinch of salt and 2 tbsp water; cover 2 minutes to wilt. Uncover and toss until tender, 2–3 minutes. Finish with a squeeze of lemon (or a splash of vinegar) and black pepper.
7. Serve: Spoon smashed potatoes onto plates, top with kale, then scallops. Finish with another squeeze of lemon and a tiny pat of butter on the scallops if you want it extra luxe.