Careme Recipes

Ingredients

• Kroger® Fresh Natural Pork Tenderloin ~1 lb $3.99 (sale) per lb
• Kroger® Brussels Sprouts Halves (or Brussels Sprouts BIG DEAL! 24 oz) 12 oz $3.99 (12 oz)
• Organic Fresh Large Bartlett Pear 1 large pear $2.99/lb
• Organic Jumbo Yellow Onion 1/2 small onion, thinly sliced $1.49/lb
• Dijon mustard 2 Tbsp
• Maple syrup or honey 1–2 Tbsp
• Apple cider vinegar (or white wine vinegar) 1 Tbsp
• Olive oil 2–3 Tbsp, divided
• Butter (optional) 1 Tbsp
• Salt & black pepper to taste
• Dried thyme or Herbes de Provence (optional) 1 tsp

Instructions

1. Prep: Heat oven to 425°F. Pat pork dry. If Brussels are whole, halve them. Core pear and cut into 8 wedges. Thinly slice onion.
2. Roast the sides: Toss Brussels sprouts and pear wedges with 1½–2 Tbsp olive oil, salt, pepper, and thyme/Herbes de Provence. Spread on a sheet pan cut-side down where possible. Roast 18–22 minutes, stirring once halfway, until Brussels are browned and tender and pears are caramelized.
3. Cook the pork (stove): While the pan roasts, season pork all over with salt and pepper. Heat 1 Tbsp olive oil in a skillet over medium-high. Sear pork 2–3 minutes per side (about 8–10 minutes total) until nicely browned.
4. Finish temperature: Reduce heat to medium. Continue cooking, turning as needed, until pork reaches 145°F in the thickest part (usually 3–6 more minutes). Transfer to a plate and rest 5 minutes.
5. Quick pan sauce: In the same skillet, add sliced onion and a pinch of salt; sauté 2 minutes. Stir in Dijon, maple syrup, and vinegar plus 2–3 Tbsp water. Simmer 1–2 minutes until glossy. Whisk in butter if using; taste and adjust salt/pepper.
6. Serve: Slice pork. Spoon sauce over. Plate with roasted Brussels sprouts and pears.

Ingredients

• Large Raw Shrimp Peeled & Deveined Tail Off 12 oz $7.00 (sale)
• Organic Napa Cabbage ~3/4 lb (about 1/2 large head) $3.49/lb
• Organic Ginger Root 1 Tbsp grated (about a 1-inch knob) $3.99/lb
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $1.99 (3 ct)
• Organic Long English Cucumber (optional side garnish) 1/2 cucumber, thinly sliced $2.29
• Soy sauce 2½ Tbsp
• Rice vinegar (or apple cider vinegar) 1½ Tbsp
• Sesame oil (optional) 1 tsp
• Neutral oil (canola/avocado) 1½ Tbsp
• Honey or sugar 1 tsp
• Crushed red pepper or chili flakes to taste
• Cooked rice or noodles About 2 cups cooked (for 2 servings)

Instructions

1. Prep: Cook rice/noodles if using. Pat shrimp very dry and lightly salt. Thinly slice napa cabbage (separate thicker ribs from leafy tops if you want more even cooking). Grate ginger and mince garlic. If using cucumber, slice and toss with a splash of vinegar and a pinch of salt; set aside.
2. Make quick sauce: In a small bowl, mix soy sauce, rice vinegar, honey/sugar, 2 Tbsp water, and chili flakes. Stir in sesame oil if using.
3. Sauté shrimp (stove): Heat 1 Tbsp neutral oil in a large skillet over medium-high. Add shrimp in a single layer; cook 60–90 seconds per side until just opaque. Transfer to a plate.
4. Cook cabbage: Add remaining 1/2 Tbsp oil to the skillet. Add ginger and garlic; stir 15 seconds. Add the napa cabbage ribs first with a pinch of salt; stir-fry 2 minutes. Add leafy tops; cook 2–3 minutes until wilted but still bright.
5. Glaze & combine: Pour in the sauce; simmer 30–60 seconds. Return shrimp to the pan and toss just until coated and heated through (30–45 seconds).
6. Serve: Spoon over rice/noodles. Top with the quick-pickled cucumber on the side for crunch.

Ingredients

• Simple Truth® Natural Ground Lamb 1 lb $9.49 (sale) per lb
• Organic Cauliflower 1 lb (about 1 small head) $2.49/lb
• Organic Cucumber 1/2 cucumber, grated or finely chopped $1.69
• Simple Truth Organic® Baby Dill 2 Tbsp chopped $2.49
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced (divided) $1.99 (3 ct)
• Plain Greek yogurt (or plain yogurt) 1/2 cup
• Lemon (optional but great) 1/2 lemon, juiced
• Olive oil 2 Tbsp
• Ground cumin (optional) 1/2 tsp
• Salt & black pepper to taste
• Romaine hearts or butter lettuce (for wraps) 6–8 large leaves $5.49 (romaine hearts, 12 oz) or $3.99 (butter lettuce, 1 ct)

Instructions

1. Prep: Heat oven to 450°F. Cut cauliflower into bite-size florets. Line a sheet pan.
2. Roast cauliflower (oven): Toss cauliflower with 1½ Tbsp olive oil, 1 clove minced garlic, salt, and pepper. Roast 18–22 minutes, flipping once, until browned and tender.
3. Make dill yogurt sauce: In a bowl, mix yogurt, grated/chopped cucumber, dill, remaining 1 clove garlic, lemon juice (if using), pinch of salt, and pepper. Let sit while you cook (it gets better).
4. Mix & form patties: In a bowl, combine ground lamb, 3/4 tsp salt, lots of black pepper, and cumin (optional). Mix gently just until combined. Form 2 large patties (or 4 smaller).
5. Cook patties (stove or grill): Heat a skillet over medium-high (or preheat grill). Add a drizzle of oil if using a skillet. Cook patties 3–5 minutes per side (depending on thickness) to desired doneness (160°F for well-done; many prefer lamb around 145–155°F). Rest 3 minutes.
6. Serve: Wrap patties in crisp lettuce leaves (or buns) and spoon on dill yogurt sauce. Plate with roasted cauliflower.