Careme Recipes

Ingredients

• Simple Truth® Natural Lamb Loin Chops 1 lb (about 4 small chops) $13.49 sale (1 lb)
• Organic Butternut Squash 1 lb, peeled and cut into 1-inch cubes $1.99/lb
• Simple Truth Organic® Whole Carrots Bag 3/4 lb carrots, cut into 1-inch chunks $3.29 (2 lb)
• Organic Garlic (or Simple Truth Organic® Garlic Bulbs) 3 cloves, minced $6.99/lb or $2.79/3 ct
• Fresh lemon (not listed) 1/2 lemon, zested and juiced —
• Rosemary (dried is fine) 1 1/2 tsp chopped fresh OR 3/4 tsp dried —
• Olive oil (pantry) 2 tbsp, divided —
• Salt & black pepper (pantry) to taste —
• Optional: Dijon mustard (pantry) 1 tsp —
• Optional: dry red wine or broth (pantry) 1/3 cup —
• Butter (pantry) 1 tbsp (optional, for sauce) —

Instructions

1. Heat oven to 425°F. Prep a sheet pan with parchment (optional).
2. Prep vegetables: peel and cube 1 lb butternut squash into 1-inch pieces; cut 3/4 lb carrots into 1-inch chunks. Toss squash + carrots with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Spread out on the sheet pan.
3. Roast vegetables at 425°F until browned and tender, 25–35 minutes, tossing once halfway through.
4. Prep lamb: pat dry 1 lb lamb loin chops. Season both sides with 1 tsp salt total and 1/2 tsp pepper. Mix 2 minced garlic cloves with 1 tsp chopped rosemary (or 1/2 tsp dried) and rub onto the chops.
5. Sear lamb (stove): heat a large skillet over medium-high heat and add 1 tbsp olive oil. Sear lamb chops 2–3 minutes per side for medium-rare to medium (cook in batches if needed). Transfer chops to a plate to rest.
6. Make quick pan sauce: lower heat to medium. Add remaining 1 minced garlic clove and cook 15 seconds. Add 1/3 cup red wine or broth, scraping up browned bits. Simmer 2–3 minutes. Stir in 1 tsp Dijon (optional) and 1 tbsp butter (optional) until glossy. Finish with lemon zest + 1–2 tsp lemon juice and a pinch of rosemary.
7. Serve: divide roasted butternut + carrots between 2 plates. Top each plate with 2 lamb chops and spoon pan sauce over.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin 1 lb pork tenderloin $3.99 sale (1 lb)
• Broccoli Crown 1 lb, cut into florets (stems sliced) $2.99/lb
• Organic Green Cabbage 1/2 lb cabbage, thinly sliced (about 3 packed cups) $2.49/lb
• Simple Truth Organic® Fuji Apples – 2 Pound Bag 1 apple, thinly sliced or julienned $4.99
• Organic Garlic Bulbs (or Organic Garlic) 2 cloves, minced $2.79/3 ct or $6.99/lb
• Fresh lemon (not listed) 1 lemon (zest + juice) —
• Olive oil (pantry) 2 tbsp, divided —
• Apple cider vinegar (pantry) 1 1/2 tbsp —
• Smoked paprika (pantry) 1 1/2 tsp —
• Ground cumin (pantry) 3/4 tsp —
• Salt & black pepper (pantry) to taste —
• Optional: brown sugar or honey (pantry) 1 tsp —
• Optional: red pepper flakes (pantry) pinch —

Instructions

1. Prep: pat dry 1 lb pork tenderloin. Trim silver skin if present. In a small bowl, mix 1 1/2 tsp smoked paprika, 3/4 tsp cumin, 1 tsp salt, 1/2 tsp pepper, and 1 tsp brown sugar/honey (optional). Rub tenderloin all over with the spice mix and drizzle with 1 tsp olive oil.
2. Prep sides: cut 1 lb broccoli into florets; slice stems thin. Thinly slice 1/2 lb cabbage. Julienne 1 Fuji apple. Mince 2 garlic cloves. Zest and juice 1 lemon.
3. Make slaw (stove-free): in a bowl, toss cabbage + apple with 1 1/2 tbsp apple cider vinegar, 1 tbsp olive oil, 1/2 tsp salt, and a squeeze of lemon juice (about 1 tsp). Add black pepper and a pinch of red pepper flakes (optional). Set aside to lightly pickle while you cook.
4. Grill pork: heat grill (or grill pan) to medium-high. Grill tenderloin 4–6 minutes per side (turning to get good color) until the thickest part hits 145°F. Transfer to a plate and rest 5–10 minutes, then slice into 1/2-inch medallions.
5. Cook broccoli (stove): while pork rests, heat a skillet over medium-high with 2 tsp olive oil. Add broccoli and 2 tbsp water; cover 2 minutes to steam. Uncover, add minced garlic, 1/2 tsp salt, and sauté 2–4 minutes until crisp-tender with some browning. Finish with lemon zest and 1–2 tbsp lemon juice.
6. Serve: plate lemon-garlic broccoli and sliced grilled pork. Add apple-cabbage slaw on the side.

Ingredients

• Certified Angus Beef Choice Chuck Roast (1 Roast) 1 lb chuck roast $9.59 sale (1 lb)
• Private Selection® Peruvian Gold Sweet Onion (3 lb bag) 1 medium onion, sliced $5.49
• Simple Truth Organic® Whole White Mushrooms (8 oz) 8 oz, sliced (or halved if small) $3.00 sale
• Organic Lacinato Kale 1/2 bunch (about 3–4 packed cups), stems removed, thinly sliced $2.99
• Organic Russet Potatoes (or Organic Yukon Gold Potatoes) 1 lb potatoes, peeled and chunked $2.29/lb (russet) or $4.99/3 lb (Yukon)
• Organic Garlic Bulbs (or Organic Garlic) 3 cloves, divided $2.79/3 ct or $6.99/lb
• Olive oil (pantry) 1 tbsp —
• Beef broth (pantry) 1 cup —
• Tomato paste (pantry) 1 tbsp —
• Worcestershire or soy sauce (pantry) 2 tsp —
• Dried thyme or rosemary (pantry) 1 tsp —
• Salt & black pepper (pantry) to taste —
• Butter or milk (pantry) 1–2 tbsp butter + splash milk (optional for mash) —
• Lemon (not listed) 1/2 lemon, juiced —
• Optional: Dijon mustard (pantry) 1 tsp (for kale dressing) —

Instructions

1. Prep and sear (stove, optional but worth it): pat dry 1 lb chuck roast and season with 1 tsp salt and 1/2 tsp pepper. Heat 1 tbsp olive oil in a skillet over medium-high and sear roast 3–4 minutes per side until browned. Transfer to slow cooker.
2. Build slow cooker: add 1 sliced medium onion, 8 oz sliced mushrooms, 2 minced garlic cloves, 1 cup beef broth, 1 tbsp tomato paste, 2 tsp Worcestershire/soy sauce, and 1 tsp dried thyme/rosemary. Nestle seared chuck roast into the liquid.
3. Slow cook: cover and cook on HIGH 4–5 hours (or LOW 7–8) until fork-tender. Shred or slice the beef; taste and adjust salt/pepper. If you want thicker gravy, remove lid and cook on HIGH 10–15 minutes, or mash a few mushroom/onion pieces into the broth.
4. Mash potatoes (stove): about 30 minutes before serving, boil 1 lb peeled, chunked potatoes in salted water until very tender, 12–15 minutes. Drain. Mash with 1–2 tbsp butter and a splash of milk (or a little broth) plus 1 grated or finely minced garlic clove (optional). Season with salt and pepper.
5. Quick kale salad: toss 3–4 packed cups sliced lacinato kale with 1 tbsp olive oil, 1/2 tsp salt, juice of 1/2 lemon, and 1 tsp Dijon (optional). Massage 30 seconds to soften.
6. Serve: spoon shredded beef and mushroom-onion gravy over mashed potatoes. Add lemony kale salad on the side.