Careme Recipes

Ingredients

• Simple Truth® Natural Lamb Loin Chops 4 small chops (about 12 oz total) for 2 servings $13.49 / lb (on sale)
• Fresh Organic Garlic Bulbs or Simple Truth Organic® Garlic Bulbs 3 cloves, minced $1.99 / 3 ct (bag)
• Organic Jumbo Yellow or Sweet Onion 1/2 medium, thinly sliced $1.49–1.59 / lb
• Fresh Rosemary (or Simple Truth Organic® Baby Dill as alt herb) 1 Tbsp finely chopped ~$2.49 / bunch
• Fresh Organic Lemon (pantry / produce) 1/2 lemon, juiced (plus wedges to serve, optional) ~$0.79 each
• Private Selection™ Petite Potatoes With Herbes De Provence Seasoning Blend 1/2 bag (8 oz) for 2 servings $4.99 / 16 oz
• Kosher salt & freshly ground black pepper To taste pantry
• Olive oil or canola oil About 3 Tbsp total pantry
• Organic Kale or Organic Rainbow Chard 4 packed cups, chopped (thick stems removed) $2.79–2.99 / bunch or bag
• Organic Jumbo Red or White Onion (for greens, if not using above) 1/4 onion, thinly sliced (optional) $1.59 / lb
• Red pepper flakes (optional) Pinch for greens pantry
• Butter 1 Tbsp (optional, for finishing lamb sauce) pantry

Instructions

1. Prep the lamb: Pat the lamb loin chops dry with paper towels. In a small bowl, mix 2 cloves minced garlic, chopped rosemary, 1 Tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper to make a paste. Rub all over the lamb. Let sit at room temperature while you prep sides (10–15 minutes).
2. Prep the potatoes: Open the Private Selection™ Petite Potatoes with Herbes de Provence. If any potatoes are large, cut them in half for even cooking. Toss 8 oz of potatoes in a bowl with 1 Tbsp olive oil and a pinch of extra salt if needed.
3. Start the potatoes (stove): Heat a large lidded skillet over medium heat. Add the potatoes and 2 Tbsp water; cover and cook 8–10 minutes, shaking the pan occasionally, until they begin to soften.
4. Crisp and brown the potatoes: Remove the lid, raise heat to medium‑high, and cook another 5–7 minutes, stirring occasionally, until golden and crisp on most sides. Transfer to a warm plate and tent loosely with foil.
5. Start the greens: In the same pan, add 1 Tbsp olive oil if the pan looks dry. Add sliced onion (and optional red pepper flakes) and sauté over medium heat 3–4 minutes until softened. Add the chopped kale or chard, 2 Tbsp water, and a pinch of salt. Cover and cook 4–5 minutes, stirring once, until wilted but still bright green. Taste and adjust seasoning. Keep warm on low.
6. Preheat the grill: While potatoes and greens cook, preheat your grill to medium‑high (about 425–450°F). Clean and oil the grates lightly.
7. Grill the lamb: Place marinated lamb chops on the hot grill. Grill 3–4 minutes per side for medium‑rare (internal temp ~135°F), or longer to desired doneness, moving to a cooler spot if flare‑ups occur. Transfer to a plate, tent with foil, and rest 5 minutes.
8. Make a quick pan sauce (stove): While lamb rests, in a small skillet on the stove add 1 Tbsp butter, remaining 1 clove minced garlic, and juice of 1/2 lemon. Warm over low heat 1–2 minutes until fragrant (do not brown the garlic). Season with salt and pepper.
9. Plate and serve: Divide potatoes and sautéed greens between two plates. Top with grilled lamb chops, spoon over the lemon‑garlic butter, and serve with extra lemon wedges if desired.

Ingredients

• Kroger® Large Raw Shrimp Peeled & Deveined Tail Off (or similar raw large shrimp) 10–12 oz (about 2 generous servings) $7.99 / 12 oz (sale noted on some SKUs)
• Organic Ginger Root 1 Tbsp finely minced $3.99 / lb
• Fresh Organic Garlic Bulbs 3 cloves, minced $1.99 / 3 ct (bag)
• Organic Baby Bok Choy 2 small heads (about 8 oz), trimmed and sliced lengthwise into quarters or sixths $2.99 / lb
• Kroger® Brand Snow Peas or Simple Truth Organic® Snap Peas 4 oz (about 1 cup) $3.49–4.99 / 8 oz
• Organic Green Cabbage (optional for extra veg) 1 heaping cup thinly shredded $1.69 / lb
• Organic Long English Cucumber 1/2 cucumber, thinly sliced (for a quick side salad, optional) $2.29 each
• Soy sauce (or tamari) 3 Tbsp pantry
• Rice vinegar 2 Tbsp (1 Tbsp for stir‑fry, 1 Tbsp for cucumber salad if making) pantry
• Brown sugar or honey 2 tsp pantry
• Sesame oil (optional) 1 tsp pantry
• Neutral oil (canola/vegetable) 2–3 Tbsp pantry
• Cornstarch 1 tsp (for light sauce body) pantry
• Uncooked white or brown rice 1 cup raw (yields ~3 cups cooked; leftovers are fine) pantry

Instructions

1. Start the rice (stove): Rinse 1 cup rice under cold water. Combine with 2 cups water and a pinch of salt in a small saucepan. Bring to a boil, cover, reduce heat to low, and simmer 15 minutes (white) or per package (brown). Turn off heat and let steam, covered.
2. Prep shrimp: If frozen, thaw under cold running water, then pat very dry. Place in a bowl with 1 Tbsp soy sauce and 1 tsp cornstarch; toss and set aside while you prep veg.
3. Prep vegetables and aromatics: Mince ginger and garlic. Trim ends of baby bok choy, keeping cores intact so leaves stay as wedges. Rinse well. Pat dry. Trim snow peas (snap off stem ends and strings if present). Thinly shred about 1 cup cabbage if using.
4. Make stir‑fry sauce: In a small bowl, mix 2 Tbsp soy sauce, 1 Tbsp rice vinegar, 2 tsp brown sugar or honey, 2 Tbsp water, and 1 tsp sesame oil (if using).
5. Optional quick cucumber salad: In another small bowl, toss sliced cucumber with 1 Tbsp rice vinegar, a pinch of salt, and a pinch of sugar. Set aside to lightly pickle.
6. Cook the shrimp (stove): Heat 1 Tbsp neutral oil in a large skillet over medium‑high. Add shrimp in a single layer. Sear 1–2 minutes per side until just pink and opaque. Transfer to a plate; do not overcook.
7. Stir‑fry vegetables: In the same pan, add 1–2 Tbsp oil if needed. Add minced ginger and garlic; stir 30 seconds until fragrant. Add bok choy wedges (cut side down) and shredded cabbage; cook 2–3 minutes, stirring occasionally, until starting to wilt and brown in spots. Add snow peas and 2 Tbsp water; stir‑fry 2 more minutes until crisp‑tender.
8. Sauce and finish: Return shrimp and any juices to the pan. Pour in stir‑fry sauce, tossing to coat. Cook 1–2 minutes until everything is glossy and heated through. Taste and adjust with a splash more soy or vinegar if desired.
9. Serve: Fluff the rice and divide between two bowls. Top with shrimp and vegetables, spooning over extra sauce. Serve with the quick cucumber salad on the side.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin 1 small tenderloin, about 1–1.25 lb (serves 2 with some leftovers) $3.99 / lb (on sale)
• Organic Acorn Squash 1 small acorn squash (about 1.5 lb) $1.99 / lb
• Organic Kale or Organic Lacinato Kale 4 packed cups, chopped $2.79 / bunch or 16 oz
• Fresh Organic Garlic Bulbs 3 cloves, minced (2 for pork/squash, 1 for kale) $1.99 / 3 ct bag
• Maple syrup 2 Tbsp pantry
• Dijon mustard 1 Tbsp pantry
• Olive oil 3–4 Tbsp total pantry
• Fresh Organic Lemon (optional, for kale) 1/2 lemon, juiced ~$0.79 each
• Kosher salt and freshly ground black pepper To taste pantry
• Dried thyme or rosemary 1 tsp dried pantry
• Red pepper flakes (optional) Pinch for kale pantry

Instructions

1. Preheat oven: Heat oven to 425°F. Line a large baking sheet with parchment or lightly oil it.
2. Prep the squash: Cut acorn squash in half from stem to tip. Scoop out seeds. Slice each half into 3/4‑inch crescents. In a bowl, toss squash with 1–1.5 Tbsp olive oil, 1 minced garlic clove, 1/2 tsp salt, 1/4 tsp pepper, and 1/2 tsp dried thyme or rosemary. Spread on half of the baking sheet in a single layer.
3. Prep the pork: Pat pork tenderloin dry and trim any silver skin. In a small bowl, mix 1 Tbsp olive oil, 1 minced garlic clove, 1/2 tsp salt, 1/4 tsp pepper, and 1/2 tsp dried thyme/rosemary. Rub all over the pork.
4. Start roasting: Place pork on the empty half of the baking sheet. Roast 10 minutes while you make the glaze.
5. Make maple‑Dijon glaze: In a small bowl, combine 2 Tbsp maple syrup and 1 Tbsp Dijon mustard. After the initial 10 minutes of roasting, brush half the glaze over the top and sides of the pork and give the squash pieces a quick flip. Return to oven.
6. Finish roasting: Roast another 10–15 minutes, brushing the remaining glaze on the pork halfway through, until pork reaches an internal temperature of 145°F and squash is tender and caramelized at edges. If squash needs more color, leave it in while the pork rests.
7. Rest the pork: Transfer pork to a cutting board and tent loosely with foil. Rest 5–10 minutes before slicing into 1/2‑inch medallions.
8. Cook the kale (stove): While pork rests, heat 1–1.5 Tbsp olive oil in a large skillet over medium. Add remaining minced garlic and a pinch of red pepper flakes; cook 30 seconds until fragrant. Add chopped kale, 2–3 Tbsp water, and a generous pinch of salt. Cover and cook 3–4 minutes, then uncover and sauté another 2–3 minutes until tender but still bright. Squeeze over lemon juice and adjust salt to taste.
9. Serve: Divide squash and kale between two plates. Slice pork and fan over or alongside the vegetables, spooning any pan juices over the top.