Careme Recipes

Ingredients

• Kroger® Fresh Natural Pork Tenderloin (1 lb) 1 lb $3.99 (sale)
• Fresh Brussels Sprouts Halves (12 oz) 12 oz $3.99
• Green Cabbage ~1/2 small head (about 10 oz), thin-sliced $1.49/lb
• Granny Smith apple (any option) 1 apple, julienned or matchsticked $0.99 each (small) OR bag options vary
• Kroger® Whole Garlic Bulbs (5 ct) 2 cloves, minced $2.49
• Fresh lemons (bag) OR 1 lemon 1/2 lemon (about 1 Tbsp juice) + a little zest (optional) $4.99/2 lb bag OR $1.69 each (organic)
• Olive oil 2 Tbsp (divided)
• Dijon mustard (pantry) 1 tsp
• Honey or maple syrup (pantry) 1–2 tsp (optional, for slaw)
• Apple cider vinegar (pantry) 1 Tbsp
• Salt & black pepper To taste
• Red pepper flakes (optional) Pinch

Instructions

1. Prep: Heat oven to 425°F. Pat dry 1 lb pork tenderloin and set on a plate. Mince 2 garlic cloves. Thin-slice about 10 oz green cabbage (about 1/2 small head). Cut 1 Granny Smith apple into matchsticks (or thin slices).
2. Roast the Brussels sprouts: On a sheet pan, toss 12 oz Brussels sprouts halves with 1 Tbsp olive oil, 1 minced garlic clove, 1/2 tsp salt, and 1/4 tsp black pepper. Spread cut-side down where possible.
3. Season the pork: Rub the 1 lb pork tenderloin with 1 Tbsp olive oil, 1 tsp Dijon, 1/2 tsp salt, 1/4 tsp black pepper, and a pinch of red pepper flakes (optional). Place it on the same sheet pan (or a second pan if crowded).
4. Oven cook: Roast at 425°F until the thickest part of the pork hits 145°F, about 18–25 minutes, and the Brussels sprouts are browned and tender, about 20–25 minutes. (If sprouts finish first, pull them and keep warm.)
5. Rest: Transfer pork to a cutting board and rest 5–8 minutes before slicing.
6. Make the slaw: In a bowl, whisk 1 Tbsp apple cider vinegar with 1 Tbsp lemon juice (from 1/2 lemon), 1–2 tsp honey (optional), 1 Tbsp olive oil (optional if you want it richer—otherwise omit), 1/4 tsp salt, and black pepper. Toss with the sliced cabbage and apple matchsticks. Taste and adjust with more lemon/salt.
7. Serve: Slice the pork into medallions. Plate with the roasted Brussels sprouts and the crunchy apple-cabbage slaw. Finish with a little lemon zest if you have it.

Ingredients

• Kroger® Small Shrimp Raw Peeled & Deveined Tail Off (12 oz) 12 oz $7.99
• Bok Choy 1 lb (or 2–3 medium heads), sliced $2.49/lb
• Kroger® Whole Baby Bella Mushrooms (8 oz) 8 oz, sliced $3.69
• Ginger Root About 1 Tbsp grated $4.99/lb
• Kroger® Whole Garlic Bulbs (5 ct) 2 cloves, minced $2.49
• Taylor Farms Sliced Green Onions (4 oz) OR Green Onions (1 each) 2–3 Tbsp sliced $2.79 OR $1.50
• Simple Truth Organic® Fat Free Free Range Chicken Broth (32 oz) 1/4 cup (optional, to loosen sauce) $1.99 (sale)
• Neutral oil (canola/avocado) 1 1/2 Tbsp
• Soy sauce (pantry) 2 Tbsp
• Rice vinegar (pantry) 1 Tbsp
• Brown sugar or honey (pantry) 1 tsp
• Cornstarch (pantry) 1 tsp
• Cooked rice or noodles (side starch, pantry) About 2 cups cooked (for 2 servings)
• Black pepper + optional chili flakes To taste

Instructions

1. Prep: Cook about 2 cups cooked rice (or noodles) according to package directions and keep warm. Pat dry 12 oz peeled raw shrimp. Slice 1 lb bok choy (separate stems and leaves). Slice 8 oz mushrooms. Grate 1 Tbsp ginger and mince 2 garlic cloves. Slice 2–3 Tbsp green onions.
2. Mix sauce: In a small bowl, whisk 2 Tbsp soy sauce, 1 Tbsp rice vinegar, 1 tsp brown sugar (or honey), 1 tsp cornstarch, and 1/4 cup chicken broth (optional, or use water). Set aside.
3. Sear shrimp (stove): Heat 1 Tbsp neutral oil in a large skillet over medium-high. Add shrimp in a single layer, season with black pepper, and cook until just pink, about 60–90 seconds per side. Remove to a plate.
4. Cook veg: Add remaining 1/2 Tbsp oil to the pan. Add sliced mushrooms with a pinch of salt and cook until browned, 4–6 minutes. Add bok choy stems first and stir-fry 2 minutes, then add bok choy leaves and cook 1–2 minutes until wilted.
5. Sauce + finish: Add ginger (1 Tbsp) and garlic (2 cloves) and stir 30 seconds. Re-whisk the sauce and pour it in. Simmer 1–2 minutes until glossy. Return shrimp to the pan and toss 30–60 seconds to heat through.
6. Serve: Spoon shrimp and vegetables over the warm rice/noodles. Top with sliced green onions and chili flakes if you like heat.

Ingredients

• Simple Truth Ground Bison 90/10 (16 oz) 1 lb $11.49 (sale)
• Fresh Carrots (1 lb) 2 medium carrots (about 6–8 oz), small dice $1.69
• Kroger® Whole Baby Bella Mushrooms (8 oz) 8 oz, chopped $3.69
• Jumbo Yellow Onions (1 lb) 1 small onion (about 6 oz), diced $1.69/lb
• Kroger® Whole Garlic Bulbs (5 ct) 3 cloves, minced $2.49
• Simple Truth Organic® Fat Free Free Range Chicken Broth (32 oz) 1 cup $1.99 (sale)
• Russet Potato (1 lb) 2 medium russets (about 12–16 oz total) $1.19/lb
• Tomato paste (pantry) 2 Tbsp
• Crushed tomatoes or tomato sauce (pantry) 1 1/2 cups
• Olive oil 1 Tbsp
• Dried oregano (pantry) 1 tsp
• Dried thyme (or fresh if you have) 1/2 tsp
• Salt & black pepper To taste
• Parmesan (optional, pantry) 2–4 Tbsp grated
• Little Gem Butter Crunch Salad Mix (optional side) 1/2 bag, dressed simply with lemon/olive oil $3.00 (sale)

Instructions

1. Prep: Scrub 2 medium russet potatoes (about 12–16 oz total) and pierce each a few times with a fork. Dice 1 small onion (about 6 oz). Small-dice 2 carrots (6–8 oz). Chop 8 oz mushrooms. Mince 3 garlic cloves.
2. Start potatoes (oven): Heat oven to 425°F. Place the pierced russets directly on the rack (or on a foil-lined tray) and bake until tender, about 40–55 minutes, depending on size.
3. Build the ragù base (stove, then slow cooker): Heat 1 Tbsp olive oil in a skillet over medium-high. Add 1 diced onion and 2 diced carrots with 1/2 tsp salt; cook 5–7 minutes until starting to soften. Add 8 oz chopped mushrooms and cook 4–6 minutes until they give up moisture and begin browning.
4. Brown the bison: Add 1 lb ground bison to the skillet, break up, and cook 5–7 minutes until mostly browned. Add 3 minced garlic cloves and cook 30 seconds. Stir in 2 Tbsp tomato paste and cook 1 minute to toast it slightly.
5. Slow cooker: Transfer everything to the slow cooker. Add 1 1/2 cups crushed tomatoes (or tomato sauce), 1 tsp oregano, 1/2 tsp thyme, 1 cup chicken broth, and black pepper. Cover and cook on HIGH for 2–3 hours (or LOW for 4–5 hours), until thick and rich. Taste and adjust salt.
6. Finish & serve: Split open the baked russet potatoes, fluff with a fork, and spoon the bison-mushroom ragù over the top. Add 2–4 Tbsp grated Parmesan if you like.
7. Optional side salad: Toss 1/2 bag Little Gem salad mix with a squeeze of lemon and a drizzle of olive oil; season with salt and pepper and serve alongside.