Careme Recipes

Ingredients

• Skirt steak (on hand) 12–16 oz $0
• Fresh Cut Red and Green Peppers with Onions Fajita Vegetable Mix Mild 12 oz (about 3/4 container) $5.00
• Organic Green Cabbage 1/2 small head, thinly sliced $1.69/lb
• Organic Ginger Root 1-inch piece, grated $3.99/lb
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $1.99
• Lime 1 (not listed)
• Olive oil 2 tbsp, divided (not listed)
• Ground cumin 1 tsp (not listed)
• Chili powder or smoked paprika 1 tsp (not listed)
• Salt & black pepper To taste (not listed)
• Tortillas 4–6 small (not listed)
• Optional: Simple Truth Organic® Fresh Avocados Bag (4 ct) 1 avocado, sliced $4.99

Instructions

1. Mix marinade: 1 tbsp oil + grated ginger + garlic + juice of 1/2 lime + cumin + chili powder + 1 tsp salt + pepper. Rub onto steak; rest 15–30 minutes.
2. Grill (best) or stove: Sear skirt steak over high heat 2–4 minutes per side (aim medium-rare to medium). Rest 8–10 minutes.
3. Stove: In a large skillet on high, add remaining 1 tbsp oil. Cook fajita veg mix until blistered, 6–8 minutes. Add cabbage; cook 3–4 minutes until slightly charred. Salt and squeeze remaining lime over veg.
4. Slice steak very thin against the grain.
5. Warm tortillas in a dry skillet 20–30 seconds per side.
6. Serve: Fill tortillas with veg and steak. Add avocado if using.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin 1 lb $3.99 sale (1 lb)
• Organic Butternut Squash 1–1.25 lb, peeled and 1-inch cubes $1.99/lb
• Organic Leeks 1 leek, sliced and rinsed well $3.99
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $1.99
• Organic Ginger Root 1-inch piece, grated (optional but good) $3.99/lb
• Organic Kale (or Lacinato kale) 3 packed cups, chopped $2.79
• Chicken broth (or water) 3/4 cup (not listed)
• Soy sauce 2 tbsp (not listed)
• Apple cider vinegar 1 tbsp (not listed)
• Honey or brown sugar (optional) 1 tsp (not listed)
• Olive oil 1 tbsp (not listed)
• Salt & black pepper To taste (not listed)

Instructions

1. Slow cooker: Add squash, leeks, garlic, and (optional) ginger to the cooker. Season with a pinch of salt and pepper.
2. Whisk broth + soy sauce + vinegar + optional honey; pour over veg. Drizzle olive oil over the top.
3. Nestle pork tenderloin on top; season pork with salt and pepper.
4. Cook LOW 3–4 hours (or HIGH 1.5–2.5 hours) until pork reaches 145°F and is tender. Don’t overcook; tenderloin dries out if held too long.
5. Remove pork to a board; rest 5 minutes, then slice.
6. Stir chopped kale into the slow cooker, cover 5–10 minutes until wilted. Taste and adjust seasoning (more vinegar for brightness if needed).
7. Serve sliced pork over the squash-leek-kale mixture with spoonfuls of the broth.