Careme Recipes

Ingredients

• Kroger® Fresh Natural Pork Tenderloin (on sale) 1 lb $3.99 (sale) per 1 lb
• Organic Fuji apples 2 medium (about 3/4 lb) $2.79/lb
• Organic kale 6 packed cups, stems removed (about 6–8 oz) $2.99 per 1 lb
• Organic jumbo yellow onion 1/2 medium, thin-sliced $2.19/lb
• Dijon mustard 2 tbsp
• Apple cider (or apple juice) 1/2 cup
• Apple cider vinegar (or white wine vinegar) 1 tbsp
• Garlic 2 cloves, minced
• Olive oil 2 tbsp, divided
• Butter (optional, for richer sauce) 1 tbsp
• Salt and black pepper to taste
• Dried thyme or rosemary 1/2 tsp (optional)
• Red pepper flakes pinch (optional)

Instructions

1. Prep: Heat oven to 425°F. Pat pork dry and season generously with salt and pepper (and thyme/rosemary if using). Core apples and cut into 8 wedges. Slice onion. De-stem and roughly chop kale; rinse if sandy and spin/air-dry.
2. Start the apples: On a sheet pan, toss apple wedges and sliced onion with 1 tbsp olive oil and a pinch of salt. Roast until apples are browned at the edges and onions are tender, about 18–22 minutes, tossing once halfway.
3. Sear the pork: While apples roast, heat a skillet (oven-safe if you have it) over medium-high. Add 1 tbsp olive oil. Sear pork tenderloin, turning to brown all sides, about 6–8 minutes total.
4. Finish in oven: Transfer pork to the oven (either in the same oven-safe skillet or onto a small pan). Roast until 145°F in the thickest part, about 10–14 minutes (timing varies by thickness).
5. Make the quick pan sauce: Return skillet to medium heat. Add garlic and cook 30 seconds. Stir in cider, Dijon, and vinegar, scraping browned bits. Simmer 2–4 minutes until slightly syrupy. Swirl in butter if using; taste and adjust salt/pepper.
6. Sauté the kale: In a second skillet (or wipe out the sauce pan after pouring sauce into a bowl), heat a small drizzle of oil over medium. Add kale with a pinch of salt and a splash of water. Cover 1 minute to steam, then toss until tender and bright, 2–4 minutes. Add a pinch of chile flakes if you like.
7. Rest and serve: Rest pork 5 minutes, then slice. Plate pork with roasted apples/onions and kale. Spoon cider-mustard pan sauce over the pork.

Ingredients

• Salmon Sockeye Fillet (Wild Caught Frozen) (on sale) 2 fillets, 5–6 oz each (about 3/4 lb total) $14.99 (sale) per 1 lb
• Simple Truth Organic® Broccoli and Cauliflower 10–12 oz (about 3–4 cups florets) $4.89 per 16 oz
• Love Beets™ Cooked and Peeled Beets 1 package (8.8 oz), sliced $2.69 per 8.8 oz
• Organic romaine lettuce (on sale) 3–4 cups, chopped $3.50 (sale) per 6 oz
• Organic cucumber 1/2 cucumber, sliced $1.49 each
• Olive oil 2 1/2 tbsp, divided
• Lemon (or orange) 1, zested and juiced
• Dijon mustard 1 tsp
• Honey (optional) 1 tsp
• Garlic 1 clove, finely grated or minced
• Salt and black pepper to taste
• Red pepper flakes (optional) pinch

Instructions

1. Prep: Heat oven to 450°F. If salmon is frozen, thaw in the fridge or in a sealed bag under cold running water. Pat salmon very dry. Cut broccoli/cauliflower into bite-size florets.
2. Roast the broccoli: Toss florets with 1 1/2 tbsp olive oil, salt, pepper, and a pinch of chile flakes. Roast on a sheet pan until browned and tender, about 14–18 minutes, tossing once halfway.
3. Make the beet-citrus salad: In a bowl whisk 1 tbsp olive oil with lemon zest/juice, Dijon, honey (if using), and garlic. Toss in sliced beets, chopped romaine, and cucumber. Season with salt/pepper. Set aside so flavors meld.
4. Sear the salmon: Heat a skillet over medium-high. Add a small drizzle of oil if needed. Sear salmon skin-side down (or presentation-side down if skinless) until deeply golden, about 3–4 minutes. Flip and cook 1–3 minutes more, depending on thickness, until just cooked through (aim for medium).
5. Serve: Plate salmon with roasted broccoli. Add the beet-citrus salad on the side. Spoon any extra dressing over the salmon if you like.

Ingredients

• Kroger® Ground Pork (on sale) 3/4 lb (12 oz) (save the rest for another meal) $3.99 (sale) per 16 oz
• Organic spaghetti squash (in season) 1 small (about 2–2.5 lb) $1.99/lb
• Simple Truth Organic® Sliced Baby Bella Mushrooms 8 oz $4.79 per 8 oz
• Organic jumbo yellow onion 1/2 medium, diced $2.19/lb
• Fresh Organic On-the-Vine tomatoes 2 medium, chopped (or use canned crushed tomatoes if you have them) $3.99/lb
• Garlic 3 cloves, minced
• Olive oil 2 tbsp, divided
• Italian seasoning (or dried oregano + basil) 1 1/2 tsp
• Red pepper flakes (optional) pinch
• Salt and black pepper to taste
• Parmesan (optional) 2–3 tbsp, grated
• Baby kale or side salad greens (optional) 2 cups

Instructions

1. Prep: Heat oven to 425°F. Carefully halve spaghetti squash lengthwise and scoop out seeds. Brush cut sides with 1 tbsp olive oil and season with salt and pepper.
2. Roast the squash: Place cut-side down on a sheet pan. Roast until a knife pierces easily, about 30–40 minutes (small squash cooks faster).
3. Start the pork ragù: While squash roasts, heat a skillet over medium-high with 1 tbsp olive oil. Add ground pork, season with salt and pepper, and cook, breaking it up, until browned and cooked through, about 6–8 minutes.
4. Build the flavor base: Add onion and mushrooms to the pork. Cook until mushrooms give up moisture and start to brown, 5–7 minutes. Add garlic, Italian seasoning, and chile flakes; cook 30 seconds.
5. Simmer the sauce: Add chopped tomatoes (and any juices). Reduce heat to medium-low and simmer until saucy, 8–12 minutes. Taste and adjust salt/pepper. If it gets too thick, splash in water.
6. Finish the squash: Flip squash cut-side up to cool briefly, then scrape strands with a fork into two bowls. Season strands with a pinch of salt and a drizzle of olive oil if desired.
7. Serve: Spoon pork-mushroom ragù over spaghetti squash. Top with Parmesan if using. Add a quick handful of greens on the side or stirred in at the end to wilt.