Careme Recipes

Ingredients

• Simple Truth Ground Bison 90/10- 16 oz 12 oz $11.49 (sale) per 16 oz
• Simple Truth Organic® Whole Baby Bella Mushrooms 8 oz, sliced $3.99 (sale) per 8 oz
• Fresh Red Tomato 1/2 lb, diced (or 1 cup halved grape tomatoes if you prefer) $2.49 per 1 lb
• Jumbo Yellow Onions 1/2 medium onion, finely chopped $1.69 per 1 lb
• Garlic 3 cloves, minced $1.50 each
• Kroger® Fat Free Beef Broth 1/2 cup $2.00 (sale) per 32 oz
• Simple Truth Organic® Basil 2 Tbsp chopped (optional but great) $2.79 per 0.5 oz

Instructions

1. Boil pasta (stove): bring a pot of salted water to a boil and cook 6 oz dried pasta (not listed) until al dente. Reserve 1/2 cup pasta water, then drain.
2. Brown bison: heat 1 Tbsp olive oil in a large skillet over medium-high. Add 12 oz ground bison and cook, breaking it up, until well browned, 6–8 minutes. Lightly salt/pepper. Transfer to a bowl (leave browned bits).
3. Sauté veg: reduce heat to medium. Add chopped onion and cook 3 minutes. Add sliced mushrooms and cook 5–7 minutes until they give off liquid and brown. Add garlic and cook 30 seconds.
4. Build sauce: add diced tomatoes and 1/2 cup beef broth; scrape up browned bits. Simmer 5 minutes. (Optional: stir in 2–3 Tbsp cream or a knob of butter if you have it—off heat.)
5. Combine: return bison to the pan. Toss in drained pasta with a splash of reserved pasta water until glossy and saucy.
6. Finish: stir in chopped basil if using. Taste and adjust salt/pepper. Serve hot.

Ingredients

• Kroger Bone-In Pork Shoulder Steaks (3 per pack) 1.5 lb (about 2–3 steaks) $3.99 (sale) per 1 lb
• Garlic 4 cloves, smashed $1.50 each
• Fresh Organic Lemon - Each 1 lemon (2 Tbsp juice + peel strips) $1.69 each
• Cuties® Seedless California Mandarin Clementine Oranges in 3lb Bag 2 mandarins (or 1 large orange), juiced $5.99 per 3 lb
• Jumbo Yellow Onions 1 medium onion, thickly sliced $1.69 per 1 lb
• Green Cabbage 1/2 lb (about 3 cups shredded) $1.49 per 1 lb
• Carrots 1 medium carrot, grated $1.69 per 1 lb
• POM Wonderful Pomegranate Arils Ready to Eat Pomegranate Seeds 2 Tbsp $2.50 (sale) per 4 oz

Instructions

1. Slow cooker—load: put sliced onion in the bottom. Add pork shoulder steaks on top. Sprinkle with 1 1/2 tsp kosher salt, 1 tsp ground cumin and/or chili powder (not listed), and black pepper. Add smashed garlic, lemon peel strips, lemon juice (2 Tbsp), and mandarin/orange juice (about 1/2 cup).
2. Cook: cover and cook on LOW 7–8 hours or HIGH 4–5 hours until very tender and shreddable.
3. Shred: remove pork to a bowl and shred with two forks. Skim excess fat from cooking liquid if desired, then stir 1/4 cup of the liquid back into the pork for moisture.
4. Crisp (optional but recommended): spread shredded pork on a sheet pan and broil 3–6 minutes until edges crisp, tossing once. (Or crisp in a hot skillet 3–5 minutes.)
5. Quick slaw: toss shredded cabbage + grated carrot with 1 Tbsp oil, 1 Tbsp lemon juice (extra), salt/pepper. Let sit 5 minutes.
6. Serve: pile pork into lettuce leaves (romaine/butter lettuce) or tortillas (not listed). Top with slaw and pomegranate arils.

Ingredients

• Kroger® Hardwood Smoked Polska Kielbasa Sausage Pork and Beef Link 14 OZ 14 oz, sliced into coins $3.99 (sale) per 14 oz
• Kroger® Chopped Kale Bagged Salad 5 oz (or 8–10 oz fresh kale if you prefer) $2.99 per 5 oz
• White Mushrooms 8 oz, sliced $4.99 per 1 lb
• Jumbo Yellow Onions 1/2 onion, thinly sliced $1.69 per 1 lb
• Garlic 2 cloves, minced $1.50 each
• Fresh Organic Lemon - Each 1/2 lemon (1–2 Tbsp juice) $1.69 each

Instructions

1. Brown kielbasa: heat a large skillet over medium-high. Add sliced kielbasa and cook 4–6 minutes, stirring, until browned. Transfer to a plate (leave some fat in pan).
2. Sauté veg: reduce heat to medium. Add onion and cook 2–3 minutes. Add mushrooms and cook 5 minutes until browned. Add garlic and cook 30 seconds.
3. Wilt kale: add kale plus 2 Tbsp water; cover 2 minutes to steam, then uncover and toss until tender, 1–2 minutes more. If dry, add 1 tsp olive oil.
4. Combine + finish: return kielbasa to the pan and toss to warm through. Squeeze in lemon juice, add black pepper, and taste before adding salt (kielbasa is salty).
5. Serve: eat as-is in bowls, or spoon over rice/pasta (not listed) if you want it more filling.

Ingredients

• Kroger® Hardwood Smoked Pulled Pork 12 oz (about 3/4 of package) $8.99 (sale) per 16 oz
• Green Cabbage 1/2 lb (about 3 cups shredded) $1.49 per 1 lb
• Carrots 1 medium carrot, grated (about 1/2 cup) $1.69 per 1 lb
• Fresh Organic Limes - Each 1 lime (2 Tbsp juice) $1.29 each
• Taylor Farms Chopped Cilantro 2 Tbsp chopped $2.79 per 3 oz
• POM Wonderful Pomegranate Arils Ready to Eat Pomegranate Seeds 2–3 Tbsp $2.50 (sale) per 4 oz
• Jumbo Yellow Onions 1/2 onion, thinly sliced $1.69 per 1 lb

Instructions

1. Prep slaw: thinly shred about 1/2 lb green cabbage (about 3 cups). Grate 1 medium carrot (about 1/2 cup). Add to a bowl with 2 Tbsp chopped cilantro.
2. Dress slaw: squeeze 2 Tbsp lime juice (from 1 lime) over slaw. Add 1 Tbsp olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Toss well and let sit while you cook the pork.
3. Crisp the pulled pork (stove): heat a large skillet over medium-high. Add 1 tsp oil, then add 12 oz smoked pulled pork in an even layer. Let it cook undisturbed 3–4 minutes to brown, then toss and brown 2–3 minutes more.
4. Add onion: push pork to one side. Add 1/2 thinly sliced onion to the empty side with a tiny splash of oil if needed; cook 2–3 minutes until lightly softened, then toss with the pork.
5. Warm tortillas: warm 4–6 tortillas (for 2 people) in a dry skillet 20–30 seconds per side or wrapped in a damp paper towel in the microwave 20–30 seconds.
6. Assemble: fill tortillas with crispy pulled pork and onion, top with crunchy slaw, then sprinkle 2–3 Tbsp pomegranate arils over the top for sweet-tart pop. Finish with extra lime if you like.