Careme Recipes

Ingredients

• Kroger® Fresh Natural Pork Loin Boneless (on sale) ~2 lb (serves ~4; for 2 people with leftovers) OR 1.5 lb for true 2-serving $2.49 sale (was $2.99) per 1 lb
• Organic Green Cabbage 1/2 medium head, thinly sliced (about 4–5 cups) $1.69 per 1 lb
• Organic Jumbo Yellow Onions (or red) 1 small onion, thinly sliced (about 1 cup) $1.49 per 1 lb
• Organic Carrots (bunch) or Rainbow Baby Carrots 1 large carrot, grated (or ~1 cup grated baby carrots) $2.50 per bunch (or $2.49 per 12 oz)
• Simple Truth Organic® Garlic Bulbs 3 cloves, minced $1.99
• Apple cider vinegar 1/2 cup
• Chicken broth or water 1/4 cup
• Tomato paste or ketchup (optional, for a little body) 1 tbsp
• Dijon mustard 1 tbsp
• Worcestershire sauce (optional) 1 tsp
• Brown sugar or honey (optional) 1–2 tsp (keep light)
• Red pepper flakes or hot sauce 1/2–1 tsp flakes OR 1–2 tsp hot sauce
• Salt & black pepper To taste
• Celery seed (optional but classic) 1/2 tsp
• Olive oil or light mayo/Greek yogurt (for slaw) 1 tbsp olive oil OR 2 tbsp Greek yogurt
• Lemon (optional) 1/2, for slaw brightness
• Whole-grain buns or romaine leaves (optional, for serving) 2 buns OR 6–8 romaine leaves

Instructions

1. Slow cooker pork: Slice onion and add to slow cooker along with minced garlic.
2. Mix sauce: In a bowl, whisk apple cider vinegar, broth/water, Dijon, tomato paste/ketchup (if using), Worcestershire (if using), red pepper flakes/hot sauce, 1 tsp salt, and black pepper. Add the optional 1–2 tsp sugar/honey only if you want a hint of sweetness.
3. Cook: Nestle pork into the slow cooker and pour sauce over. Cook on LOW 6–8 hours (best) or HIGH 3–4 hours, until it shreds easily.
4. Shred & season: Remove pork, shred with forks, then return to cooker. Taste and adjust: add more vinegar for tang, salt for pop, or hot sauce for heat. Let it sit 10 minutes to soak up sauce.
5. Healthy winter slaw: Toss cabbage, grated carrot, and a few onion slices with celery seed, a pinch of salt, pepper, and either (a) 1 tbsp olive oil + a splash of vinegar/lemon OR (b) 2 tbsp Greek yogurt + vinegar/lemon to taste. Let stand 10 minutes, then toss again.
6. Serve (party-style): Pile pulled pork onto small buns/slider rolls or into romaine leaves. Top with the crunchy slaw for a bright, healthier bite.

Ingredients

• Choice Petite Sirloin Beef Steak (sale) 1 lb (2 small steaks or 1 large) $10.99 sale (was $11.99) per 1 lb
• Brussels Sprouts (fresh) 12–16 oz, halved $3.29 per 1 lb
• Organic Yukon Gold Potatoes 1 lb, cut into 1-inch chunks $3.99 per 3 lb
• Organic Jumbo Red Onion 1/4 onion, very finely minced (for chimichurri) $1.59 per 1 lb
• Simple Truth Organic® Garlic Bulbs (3 ct) 2 cloves, minced $1.99
• Fresh parsley (or cilantro if you have it) 1 packed cup, finely chopped
• Red wine vinegar 2 tbsp
• Olive oil 6 tbsp, divided
• Butter 1–2 tbsp (optional, for mash)
• Crushed red pepper flakes Pinch to 1/2 tsp
• Salt & black pepper To taste
• Lemon (optional) 1/2, for finishing chimichurri

Instructions

1. Prep: Heat oven to 425°F. Set a large pot of salted water on the stove for potatoes. Pat steak dry; season generously with salt and pepper.
2. Roast the Brussels sprouts: Toss halved sprouts with 2 tbsp olive oil, salt, and pepper. Spread cut-side down on a sheet pan. Roast 18–25 minutes until deeply browned and tender, tossing once halfway.
3. Boil potatoes: Add potatoes to boiling water and cook 12–15 minutes until very tender. Drain well and return to pot.
4. Make chimichurri: In a bowl, combine parsley, minced red onion, 1 minced garlic clove, red wine vinegar, pinch of red pepper flakes, and 4 tbsp olive oil. Season with salt/pepper. Add a squeeze of lemon if you like. Let sit while steak cooks.
5. Mash: Mash potatoes with 1 tbsp olive oil and butter (if using). Season with salt and pepper. Cover to keep warm.
6. Sear steak (stove): Heat a heavy skillet over medium-high until very hot. Add a thin film of oil. Sear steak 3–4 minutes per side for medium-rare (or to your preferred doneness). If thick, lower heat and cook 1–2 minutes more per side. Rest 5 minutes.
7. Finish & serve: Slice steak against the grain. Spoon chimichurri over steak. Plate with roasted Brussels sprouts and Yukon mash.

Ingredients

• Wild Caught Sockeye Salmon Fillet (Previously Frozen) 12–14 oz (2 portions) $15.99 per 1 lb
• Organic Leeks (bunch) 1 large leek, white/light green parts $3.99 per 1 lb
• Organic Yukon Gold Potatoes 12 oz, cut into 1/2-inch cubes $3.99 per 3 lb
• Organic Cucumber (or Long English cucumber) 1 $1.29 each (or $2.49 long English)
• Simple Truth Organic® Baby Dill 2 tbsp chopped (plus more for garnish) $2.49
• Dijon mustard 1 1/2 tbsp
• Mayonnaise or Greek yogurt 1 tbsp (optional, helps crust adhere)
• Lemon 1
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $1.99
• Olive oil 3 tbsp
• Salt & black pepper To taste
• Red pepper flakes (optional) Pinch

Instructions

1. Prep: Heat oven to 425°F. Line a small sheet pan with foil. Thinly slice leek (rinse well in a bowl of water and lift out grit). Cube potatoes. Slice cucumber.
2. Start potatoes (stove): Heat 2 tbsp olive oil in a large skillet over medium-high. Add potatoes, season with salt/pepper, and cook 10 minutes, stirring occasionally, until browned in spots.
3. Bake salmon (oven): Place salmon on sheet pan, season with salt/pepper. Mix Dijon + chopped dill + mayo/yogurt (if using) + zest of 1/2 lemon. Spread over salmon. Bake 10–14 minutes depending on thickness, until just cooked and flaky.
4. Finish potato–leek sauté (stove): Reduce skillet to medium. Add leeks and 1 tbsp olive oil; cook 5–7 minutes until soft and lightly caramelized. Add minced garlic and pinch of red pepper flakes; cook 30 seconds. Squeeze in juice from 1/2 lemon. Taste and adjust salt.
5. Quick cucumber salad: Toss cucumber with juice of remaining 1/2 lemon, a drizzle of olive oil, salt, pepper, and a little extra dill.
6. Serve: Plate salmon with potato–leek sauté and cucumber salad. Garnish with more dill and lemon wedges.