Careme Recipes

Ingredients

• Kroger® Fresh Natural Pork Tenderloin (sale) 1 lb $3.99/lb (sale)
• Simple Truth Organic® Whole White Mushrooms 8 oz, sliced $3.79 (8 oz)
• Organic Russet Potatoes 1 lb, peeled and chunked $2.29/lb
• Organic Spinach 5–6 oz (about half the container) $3.49 (1 ct)
• Organic Jumbo Yellow Onions 1/2 medium onion, thinly sliced $2.19/lb
• Olive oil 2 tbsp, divided
• Butter 2 tbsp, divided
• Dijon mustard 2 tbsp
• Chicken stock (or water) 1/2 cup
• Heavy cream (or half-and-half) 1/4 cup
• Lemon 1/2 lemon (zest + 1 tbsp juice)
• Garlic 2 cloves, minced
• Salt & black pepper to taste
• Optional: thyme (dried or fresh) 1/2 tsp dried or 1 tsp fresh

Instructions

1. Prep: Peel and cut 1 lb russet potatoes into 1-inch chunks. Slice 8 oz mushrooms. Thinly slice 1/2 medium onion. Mince 2 garlic cloves. Zest and juice 1/2 lemon. Pat dry 1 lb pork tenderloin and slice into 8–10 medallions (~1 inch thick); season both sides with 1 tsp salt and 1/2 tsp pepper.
2. Cook potatoes: Add the 1 lb potatoes to a pot, cover with cold salted water by 1 inch, and bring to a boil. Simmer 12–15 minutes until very tender; drain well.
3. Sear pork (stove): While potatoes cook, heat 1 tbsp olive oil + 1 tbsp butter in a large skillet over medium-high. Sear pork medallions 2–3 minutes per side until browned and cooked through to 145°F. Transfer to a plate; tent lightly.
4. Sauté mushrooms/onion: In the same skillet, add 1 tbsp olive oil. Add sliced mushrooms and onion with a pinch of salt; cook 6–8 minutes until mushrooms brown and onion softens. Add minced garlic and optional thyme; cook 30 seconds.
5. Build Dijon pan sauce: Add 1/2 cup stock (or water) and scrape up browned bits. Stir in 2 tbsp Dijon mustard. Simmer 2 minutes, then reduce heat to low and stir in 1/4 cup cream. Simmer 1–2 minutes until lightly thickened; taste and adjust salt/pepper. Return pork and any juices to the pan for 1 minute to warm.
6. Mash potatoes: Mash drained potatoes with 1 tbsp butter, 1/4 tsp salt, and a splash of stock/water (or milk) until fluffy.
7. Quick lemon spinach: In a second pan (or after removing pork), melt 1 tsp butter (or 1 tsp olive oil) over medium. Add 5–6 oz spinach with a pinch of salt; toss 1–2 minutes until just wilted. Finish with lemon zest + 1 tbsp lemon juice.
8. Serve: Spoon mashed potatoes onto plates, top with pork and mushroom-Dijon sauce, and serve lemony spinach on the side.

Ingredients

• Fresh Wild Mussels (sale) 1 lb $6.99/lb (sale)
• Organic Spaghetti Squash 1 medium (about 2–2.5 lb) $1.99/lb
• Organic Broccoli Bunch 1 bunch (about 1 lb), cut into florets $3.49/lb
• Simple Truth Organic® Roma Tomatoes 10–12 oz, diced (or 2 cups) $3.99 (16 oz)
• Organic Garlic 4 cloves, thinly sliced $6.99/lb
• Olive oil 3 tbsp, divided
• Dry white wine (or extra stock) 1/2 cup
• Chicken or vegetable stock 1/4 cup
• Red pepper flakes 1/2 tsp (plus more to taste)
• Lemon 1/2 lemon, cut into wedges
• Salt & black pepper to taste
• Optional: parsley 2 tbsp, chopped

Instructions

1. Prep: Heat oven to 425°F. Rinse and scrub 1 medium spaghetti squash; carefully halve lengthwise and scoop seeds. Cut 1 lb broccoli into florets. Dice 10–12 oz Roma tomatoes. Thinly slice 4 garlic cloves. Rinse 1 lb mussels in cold water; pull off beards and discard any cracked or open mussels that don’t close when tapped.
2. Roast spaghetti squash (oven): Place squash halves cut-side down on a sheet pan. Roast 30–40 minutes until tender when pressed. Let cool 5 minutes, then scrape into strands with a fork; season with 1 tbsp olive oil, 1/4 tsp salt, and pepper.
3. Blister broccoli (oven or stove): While squash roasts, toss broccoli with 1 tbsp olive oil, 1/2 tsp salt, and 1/2 tsp red pepper flakes. Roast on a second pan at 425°F for 12–15 minutes (or sauté in a skillet 6–8 minutes) until browned at edges.
4. Start broth (stove): In a large pot with a lid, heat 1 tbsp olive oil over medium. Add sliced garlic; cook 30 seconds. Add diced tomatoes with a pinch of salt and pepper; cook 4–5 minutes until juicy.
5. Steam mussels: Add 1/2 cup white wine and 1/4 cup stock; bring to a strong simmer. Add cleaned mussels, cover, and cook 5–7 minutes, shaking the pot once or twice, until mussels open. Turn off heat; discard any mussels that remain closed.
6. Combine: Add spaghetti squash strands to bowls. Ladle tomato-wine broth and mussels over the top. Sprinkle optional parsley and squeeze lemon over everything.
7. Serve: Plate with the spicy blistered broccoli on the side and extra lemon wedges.

Ingredients

• Kroger® Ground Pork (sale) 1 lb $3.99 (16 oz)
• Organic Green Cabbage 1/2 small head (about 12 oz), thinly sliced $2.49/lb
• Simple Truth Organic® Snap Peas 8 oz, strings removed $5.49 (8 oz)
• Sweet Potato 1 lb, cut into 1/2-inch cubes $2.49/lb
• Fresh Onions – Peruvian Gold Sweet Onion 1/2 large onion, cut into 1-inch chunks $5.49 (3 lb bag)
• Organic Ginger Root 1 tbsp grated $5.99/lb
• Garlic 3 cloves, grated or minced
• Soy sauce 2 tbsp
• Brown sugar or honey 1 tbsp
• Sesame oil (optional but great) 1 tsp
• Rice vinegar or apple cider vinegar 2 tbsp
• Neutral oil (canola/avocado) 2 tbsp, divided
• Salt & black pepper to taste
• Optional: gochujang or sriracha 1–2 tsp
• Optional garnish: sesame seeds, sliced scallions as desired

Instructions

1. Prep: If using wooden skewers, soak in water 20 minutes. Thinly slice 12 oz cabbage. Remove strings from 8 oz snap peas. Cut 1 lb sweet potato into 1/2-inch cubes. Cut 1/2 large onion into 1-inch chunks. Grate 1 tbsp ginger and mince/grate 3 garlic cloves.
2. Make pork skewer mix: In a bowl, combine 1 lb ground pork, grated ginger, 2 garlic cloves, 2 tbsp soy sauce, 1 tbsp brown sugar (or honey), 1 tsp sesame oil (optional), 1/2 tsp black pepper, and optional 1–2 tsp gochujang/sriracha. Mix gently just until combined (don’t overwork).
3. Form skewers: Divide pork into 8 oblong portions and thread onto skewers, alternating with onion chunks when possible (or place onion on separate skewers). Lightly oil the outside with 1 tsp neutral oil to prevent sticking.
4. Cook sweet potatoes (stove): Heat 1 tbsp neutral oil in a large skillet over medium-high. Add cubed sweet potato, 1/2 tsp salt, and a splash of water (2 tbsp). Cover 4 minutes to steam, then uncover and cook 8–10 minutes, tossing occasionally, until browned and tender. Keep warm.
5. Grill skewers (grill): Preheat grill to medium-high and oil grates. Grill pork skewers 3–4 minutes per side (6–8 minutes total) until nicely charred and cooked through (160°F). Grill onion skewers alongside until charred-tender, 6–8 minutes total.
6. Warm winter slaw (stove): In the same sweet potato skillet (or a second pan), add 2 tsp neutral oil. Add sliced cabbage with a pinch of salt; stir-fry 3 minutes until just wilted. Add snap peas and cook 2 minutes. Stir in 2 tbsp rice vinegar and the remaining 1 garlic clove; cook 30 seconds. Taste and adjust (more vinegar or a tiny pinch of sugar if needed).
7. Serve: Plate sweet potatoes and warm cabbage–snap pea slaw. Top with grilled pork-onion skewers. Garnish with sesame seeds/scallions if you have them.