Careme Recipes

Ingredients

• Kroger® Fresh Natural Pork Loin Boneless 10 oz, cut into 1/2-inch strips $2.49/lb (sale)
• Organic Butternut Squash 12 oz, peeled and 1/2-inch diced $1.99/lb
• Organic Kale (16 oz bag) 4 oz, stems removed, sliced $2.99/16 oz
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $2.79/3 ct
• Organic Jumbo Yellow Onions 1/2 medium, finely chopped $2.19/lb
• Orecchiette (or small shells) 6 oz dry
• Butter 2 tbsp
• Olive oil 2 tbsp, divided
• Dried sage (or 6 fresh leaves if you have them) 1 tsp dried
• Red pepper flakes Pinch, to taste
• Parmesan cheese 1/2 cup finely grated, plus more to serve
• Salt & black pepper To taste

Instructions

1. Heat oven to 425°F. Toss the diced butternut squash with 1 tbsp olive oil, salt, and pepper on a sheet pan; roast until tender and caramelized at the edges, 18–22 minutes, tossing once.
2. Bring a large pot of salted water to a boil. Cook orecchiette until just shy of al dente (1 minute less than package); reserve 3/4 cup pasta water and drain.
3. While pasta cooks, season pork with 1/2 tsp salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high. Sear pork in a single layer until golden and just cooked through, 3–4 minutes; remove to a plate (do not overcook).
4. Lower heat to medium. Add butter and the chopped onion to the same skillet; cook until translucent, 3–4 minutes. Add garlic, sage, and a pinch of red pepper flakes; cook 30 seconds until fragrant.
5. Add the kale and 1/3 cup reserved pasta water; cook, stirring, until kale wilts and turns tender, 2–3 minutes.
6. Add drained pasta, roasted squash, and seared pork back to the skillet. Toss with 1/4–1/2 cup more pasta water and Parmesan until the sauce turns glossy and clings to the pasta. Season to taste with salt and pepper.
7. Serve hot with extra Parmesan and a drizzle of olive oil if you like.

Ingredients

• Simple Truth® Natural Ground Lamb 10 oz $9.99/lb (sale)
• Organic Cauliflower 1 lb, cut into small florets $2.99/lb
• Organic Jumbo Yellow Onions 1/2 medium, finely chopped $2.19/lb
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $2.79/3 ct
• Rigatoni (or penne/mezzi rigatoni) 6 oz dry
• Tomato paste 2 tbsp
• Olive oil 3 tbsp, divided
• Ground cumin 1 tsp
• Ground coriander 1 tsp
• Ground cinnamon 1/4 tsp
• Red pepper flakes Pinch, to taste
• Toasted sliced almonds or pine nuts (optional) 2–3 tbsp
• Salt & black pepper To taste

Instructions

1. Heat oven to 450°F. Toss cauliflower with 1.5 tbsp olive oil, salt, and pepper on a sheet pan. Roast until deeply golden and tender, 18–22 minutes, tossing once.
2. Bring a large pot of salted water to a boil. Cook rigatoni until al dente; reserve 3/4 cup pasta water and drain.
3. Meanwhile, heat 1.5 tbsp olive oil in a large skillet over medium-high. Add ground lamb; season with 1/2 tsp salt and pepper. Cook, breaking it up, until browned, 4–5 minutes. Spoon off excess fat if needed.
4. Add onion to the lamb and cook until softened, 3–4 minutes. Stir in garlic, tomato paste, cumin, coriander, cinnamon, and a pinch of red pepper flakes; cook 1–2 minutes until brick red and fragrant.
5. Pour in 1/2 cup reserved pasta water; simmer 2–3 minutes to form a saucy ragù. Add roasted cauliflower and toss.
6. Add drained pasta to the skillet and toss vigorously, splashing in more pasta water as needed so the sauce clings. Season to taste with salt and pepper.
7. Plate and finish with toasted nuts (optional) and a drizzle of good olive oil.

Ingredients

• Simple Truth™ 90% Lean Natural Ground Bison 10 oz $11.49/16 oz (sale)
• Simple Truth Organic® Sliced White Mushrooms 8 oz $3.99/8 oz
• Organic Kale (16 oz bag) 3 oz, thinly sliced $2.99/16 oz
• Organic Jumbo Yellow Onions 1/2 medium, thinly sliced $2.19/lb
• Simple Truth Organic® Garlic Bulbs 1 clove, minced $2.79/3 ct
• Egg noodles (wide) 6–7 oz dry
• Beef broth 1 cup
• Sour cream 1/2 cup
• Dijon mustard 1 tsp
• Worcestershire sauce 1 tsp
• Butter or olive oil 2 tbsp
• Salt & black pepper To taste

Instructions

1. Bring a large pot of salted water to a boil. Cook egg noodles until al dente; reserve 1/2 cup pasta water and drain.
2. Meanwhile, heat 1 tbsp butter/oil in a large skillet over medium-high. Add bison; season with 1/2 tsp salt and pepper and cook, breaking up, until browned, 3–4 minutes. Transfer to a plate.
3. Add remaining 1 tbsp butter/oil to the skillet with onions and mushrooms; season with a pinch of salt. Cook over medium-high, stirring, until mushrooms release liquid and turn golden, 6–8 minutes.
4. Stir in garlic; cook 30 seconds. Return bison to the pan. Add broth and Worcestershire; simmer 2–3 minutes to reduce slightly.
5. Lower heat to medium-low. Stir in sour cream and Dijon until smooth. Add kale and cook just until wilted, 1–2 minutes. If the sauce is too thick, loosen with splashes of the reserved pasta water.
6. Add drained noodles and toss to coat. Season to taste with salt and pepper. Serve immediately; the sauce should be glossy and clinging to the noodles.