Careme Recipes

Ingredients

• Wild-Caught Whole Fresh Dungeness Crab 1 lb (pick meat; you’ll want ~6–8 oz meat for 2 servings) $11.99 sale (was $18.99), 1 lb
• Organic Yukon Gold Potatoes 1 lb (about 3 medium), cut into 1/2-inch cubes $4.99 (3 lb bag)
• Organic Leeks 1 large leek (about 8 oz), cleaned and thinly sliced $5.49/lb
• Organic Garlic 2 cloves, minced $6.99/lb
• Simple Truth Organic® Rainbow Baby Carrots 6 oz, sliced thin $2.79 (12 oz)
• Simple Truth Organic® Baby Dill 2 Tbsp chopped (plus more to finish) $2.79 (0.5 oz)
• Optional: Organic Long English Cucumber 1/2 cucumber, diced small for a crunchy topper $3.99 (1 ct)

Instructions

1. Prep the crab: if using a whole cooked crab (1 lb), crack and pick out the meat (aim for about 6–8 oz meat). Keep shells if you want extra flavor: rinse and set aside.
2. Prep the veg: cube 1 lb Yukon Gold potatoes (1/2-inch), thinly slice 1 large leek (white + light green only), mince 2 garlic cloves, and thinly slice 6 oz carrots. Chop 2 Tbsp dill.
3. Start the base on the stove: in a medium pot over medium heat, melt 1 Tbsp butter (or heat 1 Tbsp olive oil). Add sliced leek + carrots with a pinch of salt and cook 5–7 minutes, stirring, until softened.
4. Bloom aromatics: add minced garlic and cook 30 seconds, stirring so it doesn’t brown.
5. Simmer: add cubed potatoes plus 3 cups water or broth (if you have it). If you saved crab shells, add them now. Bring to a simmer, then cook 12–15 minutes until potatoes are tender.
6. Finish the chowder body: remove crab shells (if used). Lightly mash some potatoes against the side of the pot to thicken. Stir in 1/2 cup milk or half-and-half (use what you like), and simmer 2 minutes.
7. Warm the crab gently: stir in the picked crab meat and cook just 1–2 minutes to heat through (don’t boil hard—keeps crab sweet and tender).
8. Brighten: stir in chopped dill and 1–2 tsp lemon juice (to taste). Season with salt and black pepper.
9. Serve: ladle into bowls. Top with extra dill and (optional) a spoonful of diced cucumber for crisp contrast.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin 1 lb $3.99 sale (was $8.29), 1 lb
• Organic Green Cabbage 8 oz, shredded (about 3 heaping cups) $2.49/lb
• Organic Cucumber 1/2 cucumber, thinly sliced $1.49 (1 ct)
• Private Selection® Peruvian Gold Sweet Onion (or Organic Jumbo Red Onion) 1/4 small onion, very thinly sliced $5.49 (3 lb bag) or $2.99/lb
• Kroger® Fuji Apples (or Large Fuji Apple) 1 large apple, sliced into wedges $4.99 (3 lb bag)
• Optional: Simple Truth Organic® Garlic Bulbs 1 clove, grated into slaw dressing $2.79 (3 ct)

Instructions

1. Prep the grill: preheat to medium-high (about 425–450°F). Clean and oil the grates.
2. Prep the tenderloin: pat dry 1 lb pork tenderloin. Trim silver skin if needed.
3. Make a quick rub: mix 1 tsp kosher salt, 1 tsp chili powder, 1/2 tsp smoked paprika, 1/2 tsp ground coffee (or instant espresso), 1/2 tsp brown sugar, and black pepper. Rub all over the tenderloin with 1 tsp oil.
4. Grill the pork: place tenderloin on the grill. Cook 16–22 minutes total, turning every 4–5 minutes, until the thickest part hits 145°F. Transfer to a plate and rest 8–10 minutes.
5. Make the winter slaw (while pork grills): in a bowl combine 8 oz shredded cabbage, 1/2 cucumber thinly sliced, and 1/4 onion thinly sliced. Toss with dressing: 2 Tbsp vinegar (apple cider or rice), 1 Tbsp olive oil, 1 tsp Dijon, 1 tsp honey (optional), pinch salt, and (optional) 1 grated garlic clove. Taste and adjust salt/acid.
6. Sear the apples (stove): heat a skillet over medium-high with 1 tsp butter or oil. Add 1 sliced Fuji apple and cook 2–3 minutes per side until browned and just tender. Pinch of salt makes the sweetness pop.
7. Slice and serve: slice rested pork into 1/2-inch medallions. Serve with crunchy slaw and warm seared apples on the side.

Ingredients

• Beef Choice For Stew Value Pack 1 lb, cut into 1-inch chunks (if not already) $9.99 sale (was $10.99), 1 lb
• Simple Truth Organic® Cut and Peeled Baby Carrots Bag 8 oz (about 2 cups) $2.99 (1 lb)
• Organic Yukon Gold Potatoes (or Organic Russet) 12 oz (about 2 medium), cut into 1-inch chunks $4.99 (3 lb bag) or $2.29/lb
• Organic Jumbo Yellow Onion 1/2 large onion, diced $2.19/lb
• Simple Truth Organic® Roma Tomatoes 8 oz, chopped (or use canned you have at home) $3.99 (16 oz)
• Organic Garlic 3 cloves, minced $6.99/lb
• Organic Kale (or Organic Purple Kale) 1 small bunch, stems removed, leaves chopped (about 4 packed cups) $2.99

Instructions

1. Prep: dice 1/2 onion, mince 3 garlic cloves, chop 8 oz tomatoes, cut 12 oz potatoes into 1-inch chunks, and measure 8 oz baby carrots. Chop 1 bunch kale (stems removed).
2. Brown the beef (stove, 8–10 minutes): heat a skillet over medium-high with 1 Tbsp oil. Pat dry 1 lb stew beef, season with 3/4 tsp salt + pepper, then brown in 2 batches 2–3 minutes per side. Transfer to slow cooker.
3. Build the slow cooker: add diced onion, minced garlic, chopped tomatoes, carrots, and potatoes to the slow cooker with the browned beef. Add 2 cups broth or water, 1 Tbsp tomato paste (optional if you have it), 1 tsp smoked paprika (optional), and 1 bay leaf (optional). Stir.
4. Cook: cover and cook on LOW 6–7 hours or HIGH 3–4 hours, until beef is tender and potatoes are cooked through.
5. Finish the kale (stove, 5 minutes): right before serving, sauté chopped kale in a pan with 1 tsp oil and a pinch of salt for 2–3 minutes until just wilted and bright. Add a splash of water to steam if needed.
6. Serve: taste the stew and adjust salt/pepper. Ladle into bowls and top each bowl with a mound of the sautéed kale for freshness.