Careme

Ingredients

• Kroger® Fresh Natural Pork Shoulder Butt Bone In

  1 1/4 lb $2.99
• Green Cabbage

  3/4 lb, cored and sliced $1.49
• Kroger® Tri-Color Bell Peppers

  2 bell peppers, sliced $4.99
• Jumbo Yellow Onions

  1 small onion, sliced $1.49
• Garlic

  3 cloves, minced $0.79
• Simple Truth Free Range Chicken Broth Low Sodium

  1/2 cup $3.29
• Mahatma Gluten-Free Extra Long Grain White Rice

  1/2 cup dry rice $2.99
• Tomato paste

  1 tablespoon
• Creole seasoning

  2 teaspoons, plus more to taste
• Smoked paprika

  1 teaspoon
• Dried thyme

  1/2 teaspoon
• Bay leaf

  1
• Apple cider vinegar or hot sauce

  1 tablespoon
• Olive oil

  1 teaspoon
• Kosher salt and black pepper

  to taste
• Rombauer Vineyards Zinfandel California Red Wine

  750 ml $38.99

Instructions

1. Trim any large surface fat from the pork shoulder, pat it dry, and season all over with Creole seasoning, smoked paprika, thyme, a pinch of salt, and black pepper; slice the cabbage, bell peppers, onion, and garlic.
2. Heat the olive oil in a skillet over medium-high heat and sear the pork shoulder for 2–3 minutes per side, until browned in spots; transfer it to the slow cooker.
3. Add the sliced onion, bell peppers, cabbage, and garlic to the slow cooker around the pork, then stir the chicken broth with the tomato paste and pour it over everything.
4. Add the bay leaf, cover, and cook on low for 6 hours, until the pork is fork-tender and pulls apart easily; if it still feels firm, continue cooking 30–60 minutes longer as needed.
5. About 25 minutes before serving, cook the rice on the stove with 1 cup water and a pinch of salt; bring to a boil, cover, reduce to low, cook 15 minutes, then let stand covered for 5 minutes.
6. Transfer the pork to a cutting board, discard the bone and bay leaf, and shred or chop the meat; stir the pork back into the slow cooker with the vinegar or hot sauce and adjust with more Creole seasoning, salt, or pepper.
7. Fluff the rice, spoon it into two shallow bowls, and top with the Creole pork, peppers, cabbage, and plenty of the smoky cooking juices.

Ingredients

• Simple Truth® Natural Lamb Shoulder

  1 lb, cut into 2 large pieces if needed $14.49
• Organic Fennel

  1 bulb, cored and sliced into thick wedges $5.99
• Private Selection® Petite Gold Gourmet Potatoes

  12 oz, halved $3.99
• Kroger® Trimmed Green Beans BIG DEAL!

  8 oz $6.00
• Simple Truth Organic® Low Sodium Free Range Chicken Broth

  3/4 cup $3.29
• Shallots

  1 large shallot, thinly sliced $4.49
• Garlic

  3 cloves, minced, divided $0.79
• Simple Truth Organic® Thyme

  3 sprigs $2.79
• Simple Truth Organic® Rosemary

  1 small sprig $2.79
• Kroger® Fresh Lemons Bag

  1 lemon, zested and cut into wedges $4.99
• dry white wine

  1/3 cup, or use more broth
• Dijon mustard

  2 teaspoons
• olive oil

  1 tablespoon
• unsalted butter

  1 tablespoon
• kosher salt and black pepper

  to taste

Instructions

1. Pat the lamb dry, season generously with salt and pepper, slice the fennel and shallot, halve the potatoes, mince the garlic, and zest the lemon.
2. Heat olive oil in a skillet over medium-high heat; sear the lamb until browned on both sides, about 3 minutes per side, then transfer it to the slow cooker.
3. Add the shallot, fennel, potatoes, 2 minced garlic cloves, thyme, rosemary, broth, and white wine to the slow cooker; nestle the lamb on top and cook on low until fork-tender, about 6 hours.
4. Transfer the lamb, fennel, and potatoes to a warm platter and tent loosely; strain or ladle the cooking liquid into a small saucepan, skim excess fat if needed, and simmer 6–8 minutes until slightly reduced.
5. Whisk Dijon mustard, lemon zest, and butter into the reduced sauce, then taste and adjust with salt, pepper, and a squeeze of lemon.
6. While the sauce reduces, add the green beans to a skillet with a splash of water, cover, and steam 3 minutes; uncover, add the remaining minced garlic and a small drizzle of olive oil or butter, and sauté 2–3 minutes until bright and crisp-tender.
7. Plate the lamb over the fennel and potatoes, spoon the Dijon-herb sauce over the top, and serve the garlicky green beans alongside with lemon wedges.

Ingredients

• Kroger® Ground Pork

  8 oz $3.99
• Kroger® Enriched Long Grain White Rice

  1/2 cup dry $2.99
• Private Selection® Seedless Mini Cucumbers

  8 oz, thinly sliced $3.50
• Kroger® Fresh Grape Tomatoes

  5 oz, halved $3.99
• Organic Cilantro

  1/2 cup chopped, divided $1.69
• Fresh Organic Lime

  1 lime, zested and juiced $1.50
• Green Onions

  3 green onions, thinly sliced, whites and greens separated $1.50
• Garlic

  2 cloves, minced $0.79
• Ginger Root

  1 tablespoon minced $4.99
• Neutral oil

  1 tablespoon, divided
• Soy sauce or fish sauce

  1 tablespoon
• Ground turmeric

  1/2 teaspoon
• Red pepper flakes or minced chile

  1/4 teaspoon, or to taste
• Kosher salt

  to taste
• Sugar

  1/2 teaspoon
• Toasted peanuts or sesame seeds

  2 tablespoons, optional
• Charles Smith Wines Kungfu Girl Riesling Washington White Wine

  750 ml $13.99

Instructions

1. Rinse the rice, then combine it in a small saucepan with 1 cup water and a pinch of salt; bring to a boil, cover, reduce to low, and cook for 15 minutes, then let stand covered for 5 minutes before fluffing.
2. While the rice cooks, slice the cucumbers, halve the tomatoes, chop the cilantro, separate the green onion whites from greens, and mince the garlic and ginger.
3. Make the cucumber salad by tossing cucumbers, tomatoes, half the cilantro, green onion greens, lime juice, sugar, a pinch of salt, and 1 teaspoon oil; let it sit while you stir-fry so the flavors lightly pickle.
4. Heat the remaining oil in a large skillet or wok over medium-high heat, add the green onion whites, garlic, and ginger, and stir-fry for 30 seconds until fragrant.
5. Add the ground pork, turmeric, red pepper flakes, and a pinch of salt; cook 5–7 minutes, breaking the pork into small crumbles, until browned and cooked through to 160°F.
6. Stir in the soy sauce or fish sauce, lime zest, and 2 tablespoons water, scraping up browned bits; cook 1–2 minutes until glossy, then fold in the remaining cilantro.
7. Taste and adjust with more lime juice from the salad bowl, salt, or chile if needed, then spoon rice into two bowls, top with the pork stir-fry, add the cucumber-tomato salad alongside, and finish with peanuts or sesame seeds if using.

Ingredients

• Angus Beef Tri Tip Steak Family Pack

  1 lb tri tip steak, preferably 1 to 1 1/4 inches thick $8.99
• Zucchini

  3/4 lb, sliced lengthwise into planks $2.69
• Jumbo Yellow Onions

  1/2 large onion, sliced into 1/2-inch rounds $1.49
• Fresh Organic Limes - Each

  2 limes, juiced, plus wedges for serving if desired $1.50
• Garlic

  3 cloves, finely grated or minced $0.79
• Organic Cilantro

  1/3 cup chopped leaves and tender stems $1.69
• Mahatma Gluten-Free Extra Long Grain White Rice

  1/2 cup dry rice $2.99
• Olive oil

  2 tablespoons, divided
• Ground cumin

  1 teaspoon
• Dried oregano

  1 teaspoon
• Kosher salt

  1 1/4 teaspoons, divided, plus more to taste
• Black pepper

  1/2 teaspoon
• White vinegar

  1 tablespoon
• Sugar or honey

  1/2 teaspoon
• Catena Bodega Catena Malbec Red Wine

  750 ml $20.99

Instructions

1. Prep the grill for medium-high direct heat and rinse the rice; combine rice with 1 cup water and a pinch of salt in a small saucepan, bring to a boil, cover, reduce to low, and cook 15 minutes, then let stand covered while you grill.
2. Make the quick mojo by mixing lime juice, garlic, 1 tablespoon olive oil, vinegar, cumin, oregano, sugar, 3/4 teaspoon salt, and black pepper in a bowl; spoon 2 tablespoons into a separate bowl for finishing so it never touches raw meat.
3. Pat the tri tip dry, trim any thick surface fat if needed, and coat with the remaining mojo; let it sit at room temperature 10 minutes while you slice the zucchini and onion.
4. Brush zucchini planks and onion rounds with the remaining 1 tablespoon olive oil and season with the remaining 1/2 teaspoon salt.
5. Grill the tri tip over direct heat until well marked and cooked to your liking, about 4–6 minutes per side for medium-rare to medium depending on thickness; move to a cooler spot if the outside browns too quickly, then rest on a cutting board for 8 minutes.
6. Grill the onion and zucchini while the steak rests, turning once, until tender and lightly charred, about 3–5 minutes per side for the zucchini and 5–7 minutes total for the onion.
7. Fluff the rice with half the cilantro and a squeeze of lime; slice the tri tip thinly across the grain, drizzle with the reserved clean mojo, and plate with the grilled zucchini, onions, rice, extra cilantro, and lime wedges.