Careme Recipes

Ingredients

• Simple Truth® Natural Lamb Loin Chops 4 lamb loin chops, about 1½–2 inches thick (roughly 0.8 lb total) $13.49/lb (on sale) – use about 0.8 lb (4 small chops)
• Kosher salt 1¼ tsp, divided
• Black pepper ¾ tsp, divided
• Garlic cloves, minced 2 cloves
• Olive oil 3 Tbsp, divided
• Fresh rosemary (or Simple Truth Organic® Baby Dill as a sub if you prefer) 1 tsp finely chopped
• Fresh lemon juice 1 Tbsp
• Pomegranate juice (100% unsweetened if possible) ¼ cup
• Honey or maple syrup 1½ Tbsp
• Red wine vinegar (or apple cider vinegar) 1½ tsp
• Kroger® Brussels Sprouts BIG DEAL! (or 12 oz bag) 12 oz Brussels sprouts, trimmed and halved $6/24 oz BIG DEAL! (use about half)
• Olive oil (for sprouts) 1½ Tbsp
• Smoked paprika (optional) ½ tsp
• Organic Fresh Large Bartlett Pear 1 large pear, cored and cut into thick wedges $3.49/lb
• Organic Jumbo Yellow Onion ½ medium onion, thinly sliced $2.19/lb
• Optional garnish: extra chopped herbs 1 Tbsp

Instructions

1. Prep the lamb: Pat lamb chops dry with paper towels. Season both sides with ¾ tsp kosher salt and ½ tsp black pepper. Let sit at room temp while you prep vegetables (about 15 minutes).
2. Prep Brussels sprouts & pears: Heat oven to 425°F. (You’ll char under the broiler briefly at the end if desired.) Toss halved Brussels sprouts on a baking sheet with 1½ Tbsp olive oil, ½ tsp salt, ¼ tsp black pepper, and smoked paprika if using. Add sliced onion and pear wedges; toss gently so pear stays mostly intact. Spread into an even layer, cut sides of sprouts down when possible.
3. Roast the veg: Place the tray on the middle rack and roast 18–22 minutes, stirring once halfway, until sprouts are tender and browned and pears are caramelized at the edges.
4. Make the pomegranate glaze: While veggies roast, combine pomegranate juice, honey, red wine vinegar, minced garlic, rosemary, and a pinch of salt in a small saucepan. Bring to a simmer over medium heat on the stove. Cook 5–7 minutes, stirring occasionally, until syrupy and reduced by about half. Turn off heat, stir in lemon juice and 1 Tbsp olive oil. Taste and adjust salt/acid/sweetness.
5. Preheat grill pan (or outdoor grill): About 10 minutes before vegetables are done, preheat a grill pan on the stove over medium‑high heat (or preheat an outdoor grill to medium‑high). Lightly oil the grates or pan.
6. Grill the lamb: Place lamb chops on the hot grill/pan. Grill about 3–4 minutes per side for medium‑rare (internal temp ~130–135°F) or 4–5 minutes per side for medium, depending on thickness. During the last minute on each side, brush generously with the pomegranate glaze. Move chops to a plate, tent loosely with foil, and rest 5 minutes.
7. Finish the veggies: If you want extra char, move the roasted Brussels sprouts and pears to the upper rack and switch the oven to broil for 1–3 minutes, watching closely, until edges get lightly charred. Toss with any juices from the lamb’s resting plate and adjust salt if needed.
8. Serve: Divide Brussels sprouts, onion, and pears between two plates. Top each with 2 lamb chops. Spoon any remaining warm glaze over the lamb and garnish with extra herbs if you like.

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced) ¾–1 lb rockfish fillets (2 medium fillets), skin removed if present $4.99/lb (on sale) – budget‑friendly choice
• Salt 1¼ tsp, divided
• Black pepper ½ tsp, divided
• Ground cumin 1½ tsp, divided
• Olive oil 3 Tbsp, divided
• Organic Fresh Large Bartlett Pear (optional, for a hint of sweetness in sauce) ¼ pear, finely diced (or 1 tsp sugar as alternative)
• Fresh Organic Red Tomato (or Simple Truth Organic® Roma Tomatoes) 2 medium tomatoes, diced (about 1½ cups)
• Fresh Tomatillo 3 medium tomatillos, husked, rinsed, and chopped $2.99/lb
• Organic Jumbo Yellow Onion ½ medium onion, finely chopped
• Garlic cloves 3 cloves, minced
• Organic Ginger Root (optional) ½ tsp finely grated for a subtle zing
• Chicken or vegetable broth ½ cup
• Lime 1 lime, zested and juiced (about 2 Tbsp juice)
• Fresh cilantro (or Simple Truth Organic® Thai Basil if preferred) ¼ cup chopped
• Organic Green Cabbage 2 packed cups finely shredded (about ¼ small head) $2.49/lb
• Fresh Organic Large Ripe Avocado ½ large avocado, diced $1.50 (on sale)
• Kroger® Fresh Trimmed Green Beans Bag (optional side) 6 oz, trimmed (about half a 12‑oz bag)
• Corn or flour tortillas OR steamed Organic Yellow Potatoes or Organic White Sweet Potatoes 4–6 small tortillas OR 8 oz potatoes, cooked and sliced
• Neutral oil (for green beans, if using) 1 tsp
• Chili flakes or a small fresh chili (optional) To taste

Instructions

1. Prep fish: Pat rockfish dry. Cut into 2–3 portions if large. Season both sides with ½ tsp salt, ¼ tsp black pepper, and 1 tsp ground cumin. Let sit while you prep vegetables.
2. Make quick slaw: In a medium bowl, combine shredded cabbage, diced avocado, half the cilantro, half the lime juice, a pinch of salt, and 1 Tbsp olive oil. Toss gently to coat. Set aside; the cabbage will soften slightly as it sits.
3. Start sauce base: Heat 1½ Tbsp olive oil in a wide skillet over medium heat on the stove. Add chopped onion and a pinch of salt. Cook 3–4 minutes until slightly softened. Add garlic and ginger (if using); cook 30 seconds until fragrant.
4. Add tomatoes & tomatillos: Stir in diced tomatoes, chopped tomatillos, and diced pear (or 1 tsp sugar). Season with remaining ½ tsp salt, ¼ tsp pepper, and remaining ½ tsp cumin. Cook, stirring occasionally, about 5–7 minutes until the mixture thickens and the tomatillos turn olive‑green and soft.
5. Add broth and simmer: Pour in broth. Bring to a simmer and cook 5 more minutes to meld flavors. Stir in half of the remaining cilantro, lime zest, and most of the remaining lime juice (reserve a little for finishing). Taste and adjust salt/acid; you want it bright and savory.
6. Sear the fish: In a separate nonstick or well‑seasoned skillet, heat remaining 1½ Tbsp olive oil over medium‑high. Once hot, add rockfish pieces. Sear 2–3 minutes on the first side until golden, then flip and cook 1–2 minutes more, just until almost cooked through (it will finish in the sauce).
7. Finish fish in sauce: Gently transfer seared fish into the tomato‑tomatillo sauce, spooning sauce over the top. Reduce heat to low, cover, and simmer 3–4 minutes until fish flakes easily with a fork. Turn off heat and sprinkle with remaining cilantro and a final squeeze of lime.
8. Optional quick green beans: While fish finishes, heat 1 tsp oil in a small skillet over medium‑high. Add trimmed green beans, a pinch of salt, and chili flakes if using. Toss and cook 4–6 minutes until crisp‑tender and blistered in spots.
9. Warm tortillas or potatoes: Warm tortillas directly over a gas flame, in a dry skillet, or wrapped in foil in a low oven. If using potatoes, boil or microwave until tender, then slice and season lightly with salt and a drizzle of olive oil.
10. Serve: Spoon sauce into two shallow bowls. Nestle rockfish pieces on top. Add a mound of cabbage‑avocado slaw on the side (or over the fish, like a taco bowl). Serve with warm tortillas or sliced potatoes and green beans, letting everyone scoop fish, sauce, and slaw together.

Ingredients

• Kroger® Beef Shaved Steak BIG DEAL! 12 oz shaved beef steak $11.99/1.5 lb on BIG DEAL! (use half)
• Soy sauce (low sodium preferred) 3 Tbsp
• Brown sugar or honey 1½ Tbsp
• Sesame oil (toasted) 1½ tsp
• Organic Ginger Root 1 tsp finely grated
• Garlic cloves 3 cloves, minced (divided)
• Rice vinegar (or apple cider vinegar) 1½ Tbsp, divided
• Neutral oil (canola, grapeseed, etc.) 2½ Tbsp, divided
• Simple Truth Organic® Sliced Shiitake Mushrooms 1 pack (5 oz) $5.99/5 oz
• Kroger® Sugar Snap Peas 4 oz, strings removed (about half the bag) $3.99/8 oz
• Organic Green Cabbage (or Organic Romaine Lettuce Hearts / Butter Lettuce for wraps) 8–10 large cabbage or lettuce leaves, whole; plus 1 cup thinly shredded for garnish
• Organic Carrots Bunch (or Simple Truth Organic® Baby Carrots) ½ cup carrots cut into thin matchsticks
• Cooked rice (Organic Yellow Potatoes or Organic White Sweet Potatoes are an alternative) 1 cup cooked white or brown rice (about ½ cup dry) for 2 servings
• Green onion 2, thinly sliced
• Sesame seeds 1 tsp for garnish
• Black pepper ¼ tsp
• Optional: chili flakes or gochujang To taste for heat

Instructions

1. Marinate the beef: In a medium bowl, whisk together soy sauce, brown sugar, sesame oil, grated ginger, half the minced garlic, 1 Tbsp rice vinegar, a pinch of black pepper, and chili flakes or a spoon of gochujang if you like it spicy. Add shaved beef and toss to coat, separating strands. Marinate at room temp 15–20 minutes while you prep everything else.
2. Cook the rice: If you don’t have cooked rice ready, start ½ cup dry rice on the stove according to package directions so it’s ready when the beef is done.
3. Prep veggies and wraps: Rinse and dry cabbage or lettuce leaves and keep them whole for wraps. Thinly shred an extra cup of cabbage for topping. Cut carrots into matchsticks. Trim sugar snap peas and remove strings. Slice green onions.
4. Stir‑fry shiitakes & snap peas (stove): Heat 1 Tbsp neutral oil in a large skillet over medium‑high heat. Add sliced shiitake mushrooms and a pinch of salt; cook 3–4 minutes until they release moisture and start to brown. Add snap peas and half of the remaining garlic; cook 2–3 minutes more until peas are bright green and crisp‑tender. Stir in ½ Tbsp rice vinegar, toss, and transfer to a plate. Wipe out skillet if you plan to grill indoors using it; otherwise set aside veggies and preheat your grill or grill pan.
5. Preheat grill or grill pan: Heat an outdoor grill or stove‑top grill pan over high heat. Lightly oil the grates or pan with ½ Tbsp neutral oil.
6. Grill the marinated beef: Working in 2 batches if needed, remove beef from marinade, letting excess drip off. Place in a single layer on the hot grill or grill pan. Cook 1–2 minutes per side, turning with tongs and separating any clumps, until just cooked through and nicely browned in spots. This goes fast due to the thin slices. Transfer cooked beef to a clean plate and sprinkle with half the sliced green onions and sesame seeds.
7. Make quick tangy slaw topping: In a small bowl, toss shredded cabbage and carrot matchsticks with remaining ½ Tbsp rice vinegar, 1 Tbsp neutral oil, the last bit of minced garlic, a pinch of salt, and remaining green onions. Let sit a few minutes to soften slightly.
8. Assemble and serve: Fluff the cooked rice. Arrange cabbage/lettuce leaves on a platter. For each wrap, add a spoonful of rice, a few strips of grilled beef, some shiitake‑snap pea mixture, and a pinch of quick slaw on top. Serve any extra veggies and rice on the side, with additional chili sauce if desired.