Careme Recipes

Ingredients

• Choice Petite Sirloin Beef Steak (thinly sliced across the grain) 8 oz sale $6.99/lb (reg $11.99)
• Simple Truth Organic Whole Baby Bella Mushrooms (sliced) 6 oz $3.99 / 8 oz
• Organic Yellow Onion (thinly sliced) 1/2 medium $1.49/lb
• Simple Truth Organic Garlic Bulbs (minced) 2 cloves $1.99 / 3 ct
• Egg noodles 6 oz (dry)
• Unsalted butter 1 tbsp
• Olive oil 1 tbsp
• All-purpose flour 1 tbsp
• Low-sodium beef broth 1 cup
• Dijon mustard 1 tsp
• Worcestershire sauce 1 tsp
• Sour cream 1/3 cup
• Smoked paprika 1/2 tsp
• Kosher salt & black pepper to taste
• Fresh parsley (optional), chopped 1 tbsp

Instructions

1. Bring a pot of salted water to a boil; cook egg noodles to al dente. Reserve 1/4 cup pasta water, drain.
2. Season beef with salt, pepper, and paprika. Heat oil in a large skillet over medium-high; sear beef 1–2 min per side until just browned. Transfer to a plate.
3. Add butter to the skillet. Sauté onion 2 min; add mushrooms and cook until browned and their liquid evaporates, 4–5 min. Stir in garlic 30 sec.
4. Sprinkle flour over mushrooms; cook 30 sec. Whisk in beef broth, Dijon, and Worcestershire; simmer 3–4 min to thicken.
5. Return beef and any juices; simmer 1–2 min to heat through (avoid overcooking). Remove from heat; stir in sour cream. Adjust salt/pepper. Loosen with a splash of pasta water if needed.
6. Serve tossed with noodles or spoon the sauce over noodles. Garnish with parsley.

Ingredients

• Kroger Fresh Natural Pork Shoulder Butt Bone In (trimmed, cubed) 1.5 lb piece (yields ~1 lb meat) sale $1.99/lb (reg $2.99)
• Organic Butternut Squash (peeled, 3/4-inch cubes) 1 lb $1.99/lb
• Organic Fuji Apple (diced) 1 large $2.49/lb
• Organic Yellow Onion (diced) 1 small $1.49/lb
• Simple Truth Organic Garlic Bulbs (minced) 3 cloves $1.99 / 3 ct
• Apple cider (or apple juice) 1 cup
• Low-sodium chicken broth 1 cup
• Dijon mustard 1 tbsp
• Dried thyme 1 tsp
• Rubbed sage (or 4 fresh sage leaves) 1/2 tsp
• Bay leaf 1
• Kosher salt & black pepper to taste
• Olive oil (optional, for searing) 1 tbsp
• Cornstarch + water (optional, to thicken) 2 tsp cornstarch mixed with 2 tsp water

Instructions

1. Optional sear for extra flavor: Pat pork dry; season with ~1 tsp salt and pepper. Sear in a hot skillet with oil until browned (5–6 min total). Transfer to slow cooker.
2. Add onion, garlic, squash, apple, thyme, sage, and bay leaf to the slow cooker. Whisk cider, broth, and Dijon; pour over.
3. Cook 6–8 hours on LOW or 3–4 hours on HIGH until pork is fork‑tender.
4. If you prefer a thicker stew, stir in the cornstarch slurry and cook 10 more minutes.
5. Season to taste and ladle into warm bowls. Great with crusty bread or over mashed potatoes (optional).

Ingredients

• Fresh Atlantic Whole Salmon Fillet (center-cut piece) 12 oz sale $9.99/lb (reg $10.99)
• Organic Cauliflower (florets) 1 lb $2.49/lb
• Organic Yukon Gold Potatoes (1-inch chunks) 12 oz $4.99 / 3 lb bag
• Simple Truth Organic Baby Dill (chopped) 1 tbsp, plus more for garnish $2.49 / 0.5 oz
• Simple Truth Organic Garlic Bulbs (minced) 2 cloves $1.99 / 3 ct
• Lemon (zest + wedges) 1
• Plain Greek yogurt 1/2 cup
• Olive oil 3 tbsp
• Ground cumin 1 tsp
• Smoked paprika 1 tsp
• Kosher salt & black pepper to taste

Instructions

1. Preheat oven to 425°F. Line a rimmed sheet pan with parchment.
2. Toss potatoes and cauliflower with 2 tbsp oil, cumin, paprika, 1/2 tsp salt, and pepper. Spread on pan and roast 15 minutes.
3. Stir veg and push to the sides. Place salmon in the center. Mix 1 tbsp oil, half the garlic, lemon zest, a pinch of salt and pepper; spread on salmon. Roast 10–12 minutes more, until salmon flakes (125–130°F internal).
4. Make lemon‑dill yogurt: Combine yogurt, remaining garlic, 1 tbsp chopped dill, a squeeze of lemon, and a pinch of salt.
5. Serve salmon with roasted veg, dollops of yogurt, extra dill, and lemon wedges.