Careme Recipes

Ingredients

• Sockeye salmon (already purchased) 2 fillets (about 10–14 oz total)
• Organic Green Cabbage (1 lb) ~1/2 small cabbage, thin-sliced (about 4 cups) $2.49
• Organic Cucumber (1 ct) 1/2 cucumber, thin-sliced $1.49
• Kroger® Brand Snow Peas (8 oz) 1 bag $3.89
• Organic Ginger Root 2 tsp, grated (divided) $5.99/lb
• Simple Truth Organic® Garlic Bulbs (3 ct) 2 cloves, minced (divided) $2.79
• Soy sauce (or tamari) 2 tbsp
• Honey or brown sugar 2 tsp
• Rice vinegar (or apple cider vinegar) 2 tbsp (divided)
• Olive oil (or neutral oil) 2 tbsp (divided)
• Toasted sesame oil (optional) 1 tsp
• Black pepper to taste
• Cooked rice (optional) 1 cup cooked, for serving

Instructions

1. Heat oven to 425°F and line a sheet pan with foil or parchment.
2. Make the glaze: whisk soy sauce, honey, 1 tbsp vinegar, 1 tsp grated ginger, 1 minced garlic clove, and sesame oil (if using).
3. Bake salmon: place fillets skin-side down. Brush with glaze. Roast 8–12 minutes (depending on thickness) until just cooked. Optional: broil 1 minute at the end to caramelize the top—watch closely.
4. Cabbage–cucumber salad: toss cabbage and cucumber with 1 tbsp vinegar, 1 tbsp olive oil, remaining ginger, a pinch of pepper, and a small pinch of salt (go light; soy sauce is salty). Let sit while salmon finishes.
5. Snow peas: heat a skillet on high with 1 tbsp oil. Add snow peas and a pinch of salt; sauté 2–3 minutes until bright and lightly blistered. Add remaining garlic for the last 20–30 seconds.
6. Serve salmon with salad and snow peas (over rice if you want a fuller meal).

Ingredients

• Simple Truth® Natural Lamb Shoulder (1 lb) 1 lb, cut into 1-inch cubes $11.99 (sale)
• Simple Truth Organic® Roma Tomatoes (16 oz) 1 can crushed tomatoes (or 2 cups chopped tomatoes if you prefer) $3.99
• Fresh Onions – Peruvian Gold Sweet Onion (3 lb bag) 1/2 medium onion, diced $5.49
• Simple Truth Organic® Garlic Bulbs (3 ct) 2 cloves, minced $2.79
• Organic Ginger Root 1 tsp grated (optional but excellent) $5.99/lb
• Organic Cucumber (1 ct) 1 cucumber, diced $1.49
• Simple Truth Organic® Baby Dill (0.5 oz) 2 tbsp chopped $2.79
• Couscous 3/4 cup dry
• Olive oil 2 tbsp
• Ground cumin 1 tsp
• Ground coriander 1 tsp
• Smoked paprika 1 tsp
• Cinnamon 1/8 tsp
• Salt to taste
• Black pepper to taste
• Lemon (optional) 1/2, for salad and finishing
• Plain yogurt (optional) 2 tbsp for cucumber salad (or use olive oil + lemon)

Instructions

1. Prep: Pat lamb dry and season with 1 tsp salt, pepper, cumin, coriander, paprika, and a pinch of cinnamon.
2. Brown the lamb (stove): Heat a pot or deep skillet on medium-high with 1 tbsp olive oil. Brown lamb in a single layer (do in 2 batches if needed) 3–4 minutes per batch. Transfer to a plate.
3. Build the sauce: Lower heat to medium. Add remaining 1 tbsp olive oil, onion, and a pinch of salt. Cook 3–4 minutes. Stir in garlic (and ginger if using) for 30 seconds.
4. Simmer: Add tomatoes plus 1/2 cup water. Return lamb and any juices. Bring to a simmer, cover, and cook 25–35 minutes, stirring occasionally, until lamb is tender and sauce is thick. Taste and adjust salt/pepper.
5. Couscous: While lamb simmers, bring 1 cup water to a boil with a pinch of salt. Stir in couscous, cover, remove from heat 5 minutes, then fluff with a fork.
6. Cucumber-dill salad: Toss diced cucumber with dill, a squeeze of lemon, pinch of salt, and 2 tbsp yogurt (or a drizzle of olive oil if skipping yogurt).
7. Serve: Spoon lamb and sauce over couscous. Add cucumber-dill salad on the side (or on top for contrast).

Ingredients

• Kroger® Fresh Natural Pork Tenderloin (1 lb) 1 lb $3.99 (sale)
• Simple Truth Organic® Fuji Apples – 2 Pound Bag 1 large apple (about 8 oz), grated or finely diced $4.99
• Fresh Onions – Peruvian Gold Sweet Onion (3 lb bag) 1/4 onion, finely diced $5.49
• Kroger® Fresh Trimmed Green Beans Bag (12 oz) 12 oz $4.49
• Simple Truth Organic® Garlic Bulbs (3 ct) 2 cloves, minced (divided) $2.79
• Olive oil 2 tbsp
• Butter (optional) 1 tbsp
• Apple cider vinegar (or white wine vinegar) 1 tbsp
• Dijon mustard 1 tsp
• Honey or brown sugar 1–2 tsp (optional, to taste)
• Salt to taste
• Black pepper to taste
• Dried rosemary or thyme 1 tsp

Instructions

1. Prep: Trim silver skin from tenderloin if needed. Pat dry and season all over with salt, pepper, and rosemary/thyme. Set grill for medium-high heat (about 400–450°F).
2. Start the apple glaze (stove): In a small saucepan, heat 1 tbsp olive oil. Add onion and a pinch of salt; cook 2–3 minutes. Add 1 minced garlic clove for 30 seconds.
3. Simmer the glaze: Add grated/diced apple, 2–3 tbsp water, vinegar, Dijon, and honey (if using). Simmer 6–10 minutes, stirring, until jammy. Whisk in butter if using. Taste and adjust salt/acid/sweetness.
4. Grill the pork: Grill tenderloin 14–18 minutes total, turning every 3–4 minutes, until it reaches 145°F in the thickest part. During the last 2 minutes, brush with some apple glaze to lacquer. Rest 5 minutes before slicing.
5. Cook green beans (stove): While pork rests, sauté green beans in a skillet on medium-high with 1 tbsp olive oil and a pinch of salt. Cook 5–7 minutes until crisp-tender and blistered. Add remaining minced garlic for the last 30 seconds; toss and remove from heat.
6. Serve: Slice pork into medallions. Spoon extra apple glaze over the top and serve with garlicky green beans.