Careme Recipes

Ingredients

• Pork Bone-In Boston Butt Shoulder Roast 2.5–3 lb $4.79/lb
• Private Selection® Peruvian Gold Sweet Onion 3 lb Bag 1 medium, sliced $4.99 (sale)
• Simple Truth Organic® Garlic Bulbs (3 ct) 4 cloves, minced $2.79
• Organic Green Cabbage 1 small head (or 1/2 large), thinly sliced $2.49/lb
• Organic Cucumber 1, diced $1.29
• Olive oil 1 tbsp
• Chicken stock or water 1 cup
• Ground cumin 2 tsp
• Paprika (smoked or regular) 2 tsp
• Dried oregano 1 tsp
• Salt 2 tsp, plus to taste
• Black pepper 1 tsp
• Optional: apple cider vinegar 1 tbsp
• Tortillas (corn or flour) 16–20 small
• Optional toppings: yogurt/sour cream, shredded cheese, hot sauce as desired

Instructions

1. Slow cooker: Put sliced onion and half the garlic in the slow cooker. Rub pork with cumin, paprika, oregano, salt, and pepper; place on top. Add stock/water and optional vinegar.
2. Cook: LOW 8–9 hours or HIGH 4–5 hours, until it shreds easily.
3. Shred: Move pork to a bowl and shred. Skim fat from cooking liquid if desired; stir a few spoonfuls of liquid back into pork to keep it juicy. Adjust salt.
4. Quick slaw: Toss cabbage with a pinch of salt and a tiny splash of vinegar (or lemon/lime if you have it). Let sit 10 minutes.
5. Cucumber topping: Mix diced cucumber with remaining garlic (optional) and a pinch of salt (keep it mild for kids).
6. Serve: Warm tortillas on a dry skillet. Set out pork, cabbage, cucumber, and any optional toppings so everyone can build their own tacos.

Ingredients

• Draper Valley All Natural Fresh Chicken Leg Quarters 3–3.5 lb (about 5 quarters) $2.99/lb
• Kroger® Gold Potatoes 2 lb, cut into 1-inch chunks $4.99 (5 lb bag)
• Simple Truth Organic® Whole Carrots Bag (or Organic Carrots Bunch) 1.5 lb, cut into thick coins $3.29 (2 lb bag) or $2.99
• Private Selection® Peruvian Gold Sweet Onion 3 lb Bag 1 medium, cut into wedges $4.99 (sale)
• Simple Truth Organic® Garlic Bulbs (3 ct) 4 cloves, smashed $2.79
• Olive oil 3 tbsp
• Salt to taste
• Black pepper to taste
• Optional: dried thyme or rosemary 1 tsp
• Optional: apple cider vinegar or lemon juice 1–2 tsp (finish)

Instructions

1. Oven: Heat to 425°F. Pat chicken dry; season generously with salt, pepper, and optional thyme/rosemary.
2. Sheet pan: Toss potatoes, carrots, onion wedges, and garlic with olive oil, salt, and pepper. Spread on a large sheet pan. Nestle chicken pieces on top (skin-side up).
3. Roast: 40–50 minutes, flipping/stirring vegetables once halfway, until chicken reaches 165°F in the thickest part and vegetables are browned and tender.
4. Finish: Rest chicken 5 minutes. Optional—sprinkle veggies with a tiny splash of vinegar/lemon to brighten.
5. Serve: 1 leg quarter per adult, and split remaining pieces for kids. Spoon plenty of vegetables onto each plate.

Ingredients

• Kroger® Mild Italian Style Pork Meatballs 2 packages (32 oz total) $5.00 (sale)
• Simple Truth Organic® Roma Tomatoes (or Fresh Organic On-the-Vine Tomatoes) 4–5 tomatoes, chopped (or 2 cups canned crushed if you have it) $3.99
• Simple Truth Organic® Garlic Bulbs (3 ct) 4 cloves, minced $2.79
• Private Selection® Peruvian Gold Sweet Onion 3 lb Bag 1 medium, thinly sliced $4.99 (sale)
• Organic Zucchini Squash 1.5 lb (about 3 medium), sliced $2.79/lb
• Olive oil 2 tbsp
• Salt to taste
• Black pepper to taste
• Optional: dried basil/oregano 1 tsp
• Optional serving: crusty bread or rice as desired

Instructions

1. Brown meatballs (stove): Heat 1 tbsp olive oil in a large deep skillet over medium-high. Add meatballs and brown 4–6 minutes, turning occasionally (they don’t need to cook through yet). Transfer to a plate.
2. Make sauce: Reduce heat to medium. Add onion with a pinch of salt; cook 4–5 minutes until softened. Add garlic (and optional dried herbs) for 30 seconds. Add chopped tomatoes plus 1/2 cup water. Simmer 5–8 minutes until saucy; season with salt and pepper.
3. Simmer meatballs: Return meatballs to the skillet, cover, and simmer 10–12 minutes until cooked through and sauce thickens. Taste and adjust seasoning.
4. Sauté zucchini (stove): In a second skillet, heat 1 tbsp olive oil over medium-high. Sauté zucchini with a pinch of salt 6–8 minutes until tender and browned in spots.
5. Serve: Spoon zucchini onto plates (or serve with bread/rice), then top with meatballs and tomato sauce.