Careme Recipes

Ingredients

• Kroger® Fresh Natural Pork Loin Boneless 12 oz (about 3/4 lb) $2.49 sale ($6.29 reg) per lb
• Kroger® Fuji Apple – each (or any Fuji apple) 1 large, cored and thin-sliced $0.99–$1.99 each (as listed)
• Private Selection® Peruvian Gold Sweet Onion (or any sweet onion) 1/2 medium, thin-sliced $5.49 (3 lb bag)
• Organic Lacinato Kale 1 small bunch, stems removed, ribbons sliced $2.99
• Organic Russet Potatoes 10–12 oz, cut into 1-inch chunks $1.79/lb
• Garlic 2 cloves, minced $2.79 (3 ct) or pantry
• Chicken stock (or water) 1/3 cup
• Dijon mustard 1 tsp
• Apple cider vinegar (or lemon juice) 1–2 tsp
• Olive oil 1–2 tbsp
• Butter 1 tbsp (optional but great)
• Fresh thyme or dried thyme 1 tsp fresh leaves or 1/2 tsp dried
• Salt + black pepper to taste

Instructions

1. Prep the potatoes: cut into 1-inch chunks. Put in a pot, cover with salted water, and bring to a boil.
2. Prep the rest: slice apple and onion; mince garlic; slice kale into ribbons. Cut pork into 1-inch-thick medallions and season generously with salt and pepper.
3. Cook potatoes: boil until very tender, 12–15 minutes. Drain, return to pot, add 1 tbsp olive oil (and/or a small pat of butter), salt, pepper, and mash or smash to your liking. Cover to keep warm.
4. Sear pork (stove): heat a skillet over medium-high with 1 tbsp olive oil. Sear medallions 2–3 minutes per side until browned and just cooked through (145°F). Remove to a plate to rest.
5. Build the apple-onion pan sauce: lower heat to medium. Add onion with a pinch of salt; sauté 3 minutes. Add apple and thyme; cook 3–4 minutes until lightly softened. Add garlic; cook 30 seconds.
6. Deglaze and finish: add stock, Dijon, and vinegar; simmer 2–3 minutes until lightly saucy. Swirl in 1 tbsp butter if using. Taste and adjust salt/pepper/vinegar.
7. Quick kale: in a second small pan (or push sauce to one side), sauté kale with a drizzle of olive oil and a pinch of salt until just wilted, 2–3 minutes. (You can also toss kale into the apple pan for the last 2 minutes.)
8. Serve: mash on the plate, kale alongside, pork on top, spoon apple-onion sauce over everything.

Ingredients

• Fresh Rockfish Fillet Pacific Caught 10–12 oz fillet total $4.99 sale ($9.99 reg) per lb
• Organic Butternut Squash 12–14 oz, peeled and cut into thick wedges (or buy pre-cut if available) $1.99/lb
• Organic Long English Cucumber (or Organic Cucumber) 1, thin-sliced $3.99 (English) or $1.29 (regular)
• Simple Truth Organic® Garlic Bulbs 2 cloves, grated/minced $2.79 (3 ct) or pantry
• Organic Ginger Root 1 tsp grated $5.99/lb (you’ll use a small piece)
• Soy sauce 1 1/2 tbsp
• Honey or brown sugar 1 1/2 tsp
• Rice vinegar (or apple cider vinegar) 2 tsp
• Sesame oil (optional) 1 tsp
• Neutral oil (avocado/canola/olive) 1–2 tbsp
• Crushed red pepper or chili garlic sauce to taste (start with 1/4 tsp flakes or 1 tsp chili-garlic sauce)
• Salt + black pepper to taste
• Optional: sesame seeds, sliced scallion for finishing

Instructions

1. Prep and heat oven: set oven to 425°F. Line a sheet pan (or two) with foil/parchment for easy cleanup.
2. Roast squash: toss butternut wedges with 1 tbsp oil, salt, and pepper. Spread out and roast 20–25 minutes, flipping once, until browned and tender.
3. Make glaze: stir together soy sauce, honey, garlic, ginger, chili, and 1 tsp vinegar. (Hold back sesame oil for the end.)
4. Add fish: when squash is about 10 minutes from done, push it to one side of the pan (or use a second pan). Place rockfish on the other side, pat dry, lightly oil, and brush with the glaze.
5. Bake: roast fish 8–12 minutes (depending on thickness) until it flakes easily. Brush with a final swipe of glaze. Drizzle with sesame oil if using.
6. Quick cucumber salad: toss cucumber with 1 tsp vinegar, a pinch of salt, and (optional) a tiny drizzle of sesame oil. Let sit while fish finishes.
7. Serve: plate roasted squash, top with rockfish, spoon any pan juices over. Add cucumber salad on the side; finish with sesame seeds/scallion if you’ve got them.

Ingredients

• Simple Truth™ 90% Lean Natural Ground Bison 12 oz $11.99 (as listed)
• Organic Green Cabbage (or Organic Red Cabbage) 2 packed cups shredded (about 6–8 oz) $2.49/lb
• Simple Truth Organic® Baby Carrots Bag 1 cup grated (about 2 medium carrots) $3.79 sale ($5.79 reg) 2 lb
• Fresh Organic Large Ripe Avocado 1, sliced $2.00 sale ($3.50 reg) each
• Simple Truth Organic® Roma Tomatoes 2 medium, diced $3.99 (16 oz)
• Organic Jumbo Yellow Onion 1/2 medium, diced $2.19/lb
• Organic Garlic Bulbs 2 cloves, minced $2.79 (3 ct) or pantry
• Tortillas (corn or flour) 6 small
• Lime (or vinegar as backup) 1 lime (or 1–2 tsp vinegar)
• Oil 1 tbsp
• Spices: chili powder, ground cumin, smoked paprika, oregano 1 tsp chili powder, 1 tsp cumin, 1/2 tsp smoked paprika, 1/2 tsp oregano
• Salt + black pepper to taste
• Optional: hot sauce, cilantro, sour cream/yogurt to serve

Instructions

1. Prep slaw first: shred cabbage; grate carrots. Toss with a big pinch of salt, juice of 1/2 lime, and 1 tsp oil. Let it sit and crunch up while you cook.
2. Prep taco base: dice tomatoes and onion; mince garlic. Slice avocado right before serving.
3. Cook bison (stove): heat a skillet over medium-high with 1 tbsp oil. Add onion with a pinch of salt; cook 2–3 minutes. Add bison and break up; cook until browned, 5–7 minutes.
4. Season: add garlic and spices; stir 30 seconds until fragrant. Add diced tomatoes plus 2–3 tbsp water. Simmer 3–5 minutes until saucy. Taste and adjust salt, pepper, and a squeeze of remaining lime.
5. Warm tortillas: toast in a dry skillet 20–30 seconds per side, or wrap in foil and warm in a low oven while bison simmers.
6. Assemble: tortillas + bison + slaw + avocado. Finish with hot sauce and/or a dollop of yogurt/sour cream if you like.