Careme Recipes

Ingredients

• Certified Angus Beef Boneless Flank Steak ~2 lb (feeds 5 with leftovers minimal) $16.99/lb (reg)
• Simple Truth Organic® Whole Baby Bella Mushrooms 16 oz, sliced $5/16 oz (reg)
• Organic Jumbo White Onion 1 large, sliced $2.79 each (reg)
• Organic Green Leaf Lettuce or Iceberg Lettuce 1 head, chopped $3.49 each (reg)
• Fresh Organic On-the-Vine Tomatoes 1 lb, chopped $3.99/lb (reg)
• Fresh Organic Large Ripe Avocado 2 avocados, sliced $3.50 each (reg)
• Organic Garlic 4 cloves, minced $6.99/lb (reg)
• Organic Ginger Root (optional) 1 tsp grated (optional for zing) $5.99/lb (reg)
• Limes (or lemons) 2, cut into wedges
• Olive oil 5 Tbsp, divided
• Ground cumin 2 tsp
• Smoked paprika or chili powder 2 tsp
• Salt & black pepper To taste
• Vinegar (or extra citrus) 1 Tbsp (for salad)

Instructions

1. Marinate steak (15–60 min): Mix 3 Tbsp olive oil, garlic, cumin, paprika/chili powder, 1 1/2 tsp salt, pepper, and juice of 1 lime. Rub onto flank steak; rest at room temp while you prep veg.
2. Heat grill: Medium-high. Clean and oil grates.
3. Sauté veg (stove): In a large skillet over medium-high, add 1 Tbsp oil. Sauté onions 3–4 min, then add mushrooms and cook until browned, 8–10 min. Salt/pepper to taste. (Add optional ginger in last 30 seconds.)
4. Grill steak: Grill 4–6 min per side (for medium-rare depending on thickness). Rest 10 min.
5. Make salad: Toss lettuce + tomatoes with 1 Tbsp olive oil + vinegar (or lime) + salt/pepper. Top with avocado slices.
6. Slice + serve: Slice steak thinly against the grain. Put steak, mushrooms/onions, and salad on platters with lime wedges for squeezing at the table.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin 2 lb (2 tenderloins) $3.99/1 lb (sale)
• Organic Yukon Gold Potatoes 2 1/2–3 lb, peeled (optional) and chunked $4.99/3 lb (reg)
• Kroger® Fresh Trimmed Green Beans Bag 1 lb green beans, trimmed $4.49/12 oz (reg) or $6/32 oz (reg)
• Organic Jumbo White Onion 1, sliced $2.79 each (reg)
• Organic Garlic 5 cloves, minced $6.99/lb (reg)
• Organic Carrots Bunch (optional) 2 carrots, sliced (optional in slow cooker) $2.99 (reg)
• Chicken broth or water 1 1/2 cups
• Dried thyme 1 tsp
• Dried rosemary (or Italian seasoning) 1/2 tsp
• Butter 4 Tbsp (for potatoes)
• Milk or broth (for mash) 1/2 cup
• Olive oil 1 Tbsp (for green beans)
• Salt & black pepper To taste
• Lemon (optional) 1 (a squeeze for green beans)

Instructions

1. Slow cooker (morning/early afternoon): Place sliced onion (and optional carrots) in the slow cooker. Add broth, half the garlic, thyme, rosemary, 1 tsp salt, and pepper. Nestle in pork tenderloins.
2. Cook: LOW 4–5 hours or HIGH 2–3 hours, until pork reaches 145°F. Rest pork 10 minutes, then slice.
3. Mashed potatoes (stove): Boil potatoes in salted water until very tender, 15–20 min. Drain well. Mash with butter and milk/broth; salt/pepper to taste. Keep warm.
4. Green beans (stove): Sauté beans in olive oil over medium-high 5–7 min until crisp-tender. Add remaining garlic for last 30 seconds. Salt/pepper and optional lemon squeeze.
5. Serve family-style: Big bowl of mash, platter of sliced pork with spooned-on cooker juices, and a heap of green beans.

Ingredients

• Snow Crab Cluster Wild Caught 5/8 3 lb (about 1/2–2/3 lb per person, generous) $12.99/lb (reg)
• Large Peeled and Deveined Shrimp Raw 31/40 (sustainably sourced) 2 lb $7.99/lb (sale)
• Simple Truth Organic® Broccoli and Cauliflower 2 bags (32 oz total) $4.89/16 oz (reg)
• Organic Garlic 6 cloves, minced $6.99/lb (reg)
• Lemons 3 (juice + wedges)
• Butter 6 Tbsp
• Olive oil 3 Tbsp
• Old Bay (or paprika + pepper) 2 tsp
• Salt & black pepper To taste
• Red pepper flakes (optional) Pinch

Instructions

1. Roast veg (oven): Heat oven to 425°F. Toss broccoli/cauli with 2 Tbsp olive oil, salt, pepper. Roast 18–22 min, turning once, until browned at edges.
2. Make lemon-garlic butter: Melt butter with 1 Tbsp olive oil in a small saucepan on low. Stir in garlic, red pepper flakes, and juice of 1 lemon. Keep warm (don’t brown the garlic).
3. Prep grill packets: If crab is pre-cooked (often is), you’re just heating it. Divide crab clusters into 2 large foil packets with a splash of water and a squeeze of lemon; seal. Toss shrimp with 1 Tbsp olive oil, Old Bay, pepper, and a little salt; place in a separate foil packet (or use a grill basket).
4. Grill-steam: Heat grill to medium-high. Grill crab packets 8–10 min. Grill shrimp packet/basket 6–8 min, shaking once, until shrimp are pink and just firm.
5. Serve like a feast: Pile crab and shrimp on a big platter. Drizzle with lemon-garlic butter and serve extra on the side. Add roasted veg and lots of lemon wedges. Put napkins/paper towels on the table and let it be delightfully messy.