Careme Recipes

Ingredients

• Certified Angus Beef Choice Tenderloin Steak 2 steaks, 6–8 oz each (about 12–16 oz total) $24.99 sale (reg $29.99)
• Kroger® Brussels Sprouts Halves 12 oz $3.99
• Simple Truth Organic® Garlic Bulbs 4 cloves (2 for steak, 2 for sauce) $2.79
• Olive oil (pantry) 2 Tbsp
• Butter (pantry) 2 Tbsp
• Beef broth or water (pantry) 1/3 cup
• Dijon mustard (pantry, optional) 1 tsp
• Black pepper & salt (pantry) to taste
• Fresh thyme/rosemary (optional) 1 small sprig

Instructions

1. Oven: Heat to 425°F. Toss Brussels sprouts with 1 Tbsp olive oil, salt, and pepper. Roast cut-side down 18–25 minutes until browned and tender.
2. Stove: Pat tenderloin steaks very dry; salt generously. Heat a skillet over medium-high until hot. Add 1 Tbsp olive oil.
3. Sear steaks 2–4 minutes per side (depending on thickness) to medium-rare/medium. In the last minute, add 1 Tbsp butter, 2 smashed garlic cloves, and optional herb sprig; baste. Move steaks to a plate to rest 5–8 minutes.
4. Sauce: Lower heat to medium. Remove garlic/herb if very dark. Add remaining minced garlic; cook 20–30 seconds. Add broth/water (and Dijon if using) and simmer 1–2 minutes, scraping browned bits. Off heat, whisk in remaining 1 Tbsp butter. Season with pepper (and salt only if needed).
5. Serve: Plate steaks with roasted Brussels; spoon pan sauce over the top.

Ingredients

• Kroger® Wild Caught Sea Scallops Frozen 12–14 oz (about 8–12 large scallops) $19.99 sale (reg $23.99)
• Kroger® Fresh Trimmed Green Beans Bag 12 oz $4.49
• Simple Truth Organic® Garlic Bulbs 2 cloves $2.79
• Simple Truth Organic® Baby Dill 1–2 Tbsp chopped (or use parsley if you have it) $2.79
• Olive oil (pantry) 1 Tbsp
• Butter (pantry) 2 Tbsp
• Lemon (pantry/optional) 1 (zest + 2 Tbsp juice) OR 1 Tbsp vinegar
• Capers (pantry, optional) 1 Tbsp (if available)
• Salt & black pepper (pantry) to taste

Instructions

1. Prep scallops: Thaw if needed. Pat very dry (this is key). Remove side muscle if present. Season with salt and pepper right before cooking.
2. Cook green beans (stove): In a skillet over medium-high, add a splash of water and beans with a pinch of salt. Cover 3–4 minutes. Uncover; add 1 tsp olive oil or a small dab of butter and sauté 1–2 minutes until crisp-tender. Move to plates and keep warm.
3. Sear scallops (stove): Heat a clean skillet (cast iron ideal) over medium-high until very hot. Add 1 Tbsp olive oil. Place scallops spaced apart; don’t move them for ~2 minutes until deeply browned. Flip and cook 60–90 seconds more until just opaque. Transfer to a plate.
4. Sauce: Lower heat to medium. Add butter. Stir in minced garlic 20 seconds. Add lemon juice (and capers if using). Turn off heat; stir in dill and lemon zest. Taste and adjust salt/pepper.
5. Serve: Spoon sauce over scallops; serve with green beans.

Ingredients

• Wild-Caught Whole Fresh Dungeness Crab ~1 lb whole crab (you’ll use ~6 oz picked meat) OR use picked crab meat you already have $9.99 sale (reg $18.99)
• Simple Truth Organic® Portabella Mushroom Caps 6 oz (typically 4 large caps) OR use 8 oz baby bellas for smaller portions $5.00
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $2.79
• Sweet onion (Peruvian Gold) 1/4 onion, finely diced $5.49 (3 lb bag)
• Simple Truth Organic® Baby Dill 2 Tbsp chopped $2.79
• Olive oil (pantry) 1 1/2 Tbsp
• Butter (pantry) 1 Tbsp
• Breadcrumbs (pantry) 1/3 cup
• Parmesan (pantry, optional) 2–3 Tbsp
• Lemon (pantry/optional) 1–2 Tbsp juice
• Salt & black pepper (pantry) to taste

Instructions

1. If using whole crab: cook/clean and pick ~6 oz crab meat (or use prepared picked meat).
2. Heat oven to 400°F. Lightly oil a small baking dish or sheet pan.
3. Prep mushrooms: wipe clean. Remove stems; finely chop stems for the filling. Arrange caps gill-side up.
4. Make filling (stove): In a skillet over medium, melt butter with 1 Tbsp olive oil. Sauté onion and chopped stems 3–4 minutes. Add garlic 30 seconds. Off heat, mix in crab, breadcrumbs, dill, lemon juice, and optional parmesan. Season with pepper and a pinch of salt (crab can be salty).
5. Stuff & bake: Mound filling into caps. Drizzle tops with remaining 1/2 Tbsp olive oil. Bake 12–18 minutes (depending on size) until hot and lightly browned.
6. Serve: 2 large stuffed portabellas per person (or 3–4 small mushrooms). Pair with a simple lettuce salad if desired.

Ingredients

• Certified Angus Beef Boneless Ribeye Steak Value Pack (About 2 per Package) 2 steaks, ~8 oz each (about 1 lb total) $17.99 sale (reg $23.99)
• Kroger® Brussels Sprouts Halves 12 oz $3.99
• Sweet onion (Peruvian Gold) 1/2 onion, finely sliced $5.49 (3 lb bag)
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $2.79
• Olive oil (pantry) 2 Tbsp
• Butter (pantry) 2 Tbsp, divided
• Beef broth (pantry) 1/2 cup
• Red wine (optional, pantry) 1/3 cup (or replace with more broth + 1 tsp vinegar)
• Balsamic or red wine vinegar (pantry) 1 tsp
• Black pepper & salt (pantry) to taste
• Fresh rosemary/thyme (optional) 1 small sprig

Instructions

1. Heat oven to 425°F. Toss Brussels sprouts with 1 Tbsp olive oil, salt, and pepper; spread cut-side down on a sheet pan. Roast 18–25 minutes, shaking once, until deeply browned and tender.
2. Meanwhile, pat ribeyes dry. Salt generously (pepper later to avoid scorching). Let sit at room temp while sprouts roast.
3. Heat a heavy skillet over medium-high until very hot. Add 1 Tbsp olive oil. Sear steaks 3–4 minutes per side (for ~1-inch thick) to medium-rare/medium. During the last minute, add 1 Tbsp butter and optional herb sprig; baste. Transfer steaks to a plate to rest 5–8 minutes.
4. Reduce heat to medium. In the same skillet, add onion; cook 2–3 minutes. Add garlic 30 seconds.
5. Deglaze with wine (if using) and simmer 1–2 minutes. Add broth; simmer 3–5 minutes until slightly reduced. Stir in vinegar. Off heat, whisk in remaining 1 Tbsp butter for gloss. Taste and adjust salt/pepper.
6. Slice steak or serve whole. Plate with roasted Brussels and spoon pan sauce over steak.

Ingredients

• Simple Truth® Natural Boneless & Skinless Fresh Chicken Thighs Griller Pack BIG DEAL! 1 to 1 1/4 lb $3.99 sale (reg $5.99)
• Organic Green Cabbage 1 small cabbage (you’ll use ~1/2–2/3) $2.49/lb
• Sweet onion (Peruvian Gold) 1 onion, sliced $5.49 (3 lb bag)
• Simple Truth Organic® Garlic Bulbs 3 cloves, minced $2.79
• Simple Truth Organic® Roma Tomatoes 2 tomatoes, diced (or use pantry canned tomatoes if you have) $3.99
• Olive oil (pantry) 1 Tbsp
• Chicken broth (pantry) 1 cup
• Tomato paste (pantry, optional) 1 Tbsp
• Smoked paprika (pantry) 1 tsp
• Dried oregano (pantry) 1 tsp
• Red pepper flakes (pantry, optional) pinch
• Salt & black pepper (pantry) to taste
• Butter (pantry, optional) 1 Tbsp to finish

Instructions

1. Optional but better: quickly brown thighs on the stove. Heat a skillet with 1 Tbsp olive oil over medium-high; sear thighs 2 minutes per side. (If skipping, just season well.)
2. Slow cooker: add onion, tomatoes, garlic, broth, tomato paste (if using), paprika, oregano, and pepper flakes. Nestle chicken thighs in. Season with salt and pepper.
3. Cook on LOW 4–5 hours (or HIGH 2–3) until very tender.
4. Shred chicken in the cooker with two forks; let it sit 10 minutes uncovered to thicken slightly. Skim excess fat if desired. Optional: stir in 1 Tbsp butter for a silky finish.
5. Cabbage ribbons (stove): thinly slice cabbage. Sauté in a wide pan with a splash of water and a pinch of salt 4–6 minutes until just tender (still has texture).
6. Serve ragu over warm cabbage ribbons (or over mashed/roasted Yukon golds if you want it heartier).

Ingredients

• Certified Angus Beef Choice Top Round Steak (1 Steak) 12–14 oz steak (serves 2) $7.99 sale (reg $11.99)
• Kroger® Brussels Sprouts Halves 12 oz $3.99
• Organic Yukon Gold Potatoes 3/4 lb (optional if you want extra starch) OR skip if you prefer just sprouts $4.99
• Sweet onion (Peruvian Gold) 1/2 small onion, sliced $5.49 (3 lb bag)
• Garlic (pantry or from bulbs) 1–2 cloves, minced $2.79 (bulbs)
• Olive oil (pantry) 2 1/2 Tbsp
• Dijon mustard (pantry) 1 1/2 Tbsp
• Worcestershire sauce (pantry, optional) 1 tsp
• Beef broth or water (pantry) 1/3 cup
• Butter (pantry) 1 Tbsp
• Salt & black pepper (pantry) to taste
• Smoked paprika or chili flakes (pantry, optional) pinch

Instructions

1. Prep: Heat oven to 425°F. Pat steak dry; season generously with salt and pepper. If using potatoes, cut into 1-inch chunks. Toss Brussels (and potatoes if using) with 2 Tbsp olive oil, salt, pepper, and optional paprika.
2. Oven: Roast Brussels (and potatoes) on a sheet pan, cut-side down for sprouts, 20–25 minutes, shaking once, until browned and tender.
3. Stove: While veg roasts, heat a skillet over medium-high with 1/2 Tbsp olive oil. Sear steak 3–5 minutes per side (depending on thickness) to medium-rare/medium. Move steak to a plate to rest.
4. Pan sauce: Lower heat to medium. Add onion to the same skillet; cook 2–3 minutes. Add garlic 30 seconds. Stir in broth/water, Dijon, and Worcestershire (if using); simmer 2 minutes, scraping browned bits.
5. Finish: Whisk in butter to gloss the sauce. Taste and adjust salt/pepper. Slice steak against the grain.
6. Serve: Plate roasted Brussels (and potatoes if using), fan steak over top, spoon warm mustard pan sauce.