Careme Recipes

Ingredients

• Kroger® Fresh Natural Pork Tenderloin 1 lb $3.49/lb sale
• Carrots 1 lb $1.29/lb
• Green Cabbage 1 lb $0.99/lb
• Small Gala Apple or Large Gala Apple 1 apple $1.49/lb
• Jumbo Yellow Onion 1 medium $0.99/lb
• Garlic 2 cloves $0.69 each
• Fresh Organic Lemon 1 $0.99 each
• Simple Truth Organic® Thyme 1 small pack, optional $2.49
• Pantry staples: olive oil, salt, black pepper, a little butter or extra oil as needed pantry
• Chateau Ste. Michelle Dry Riesling Washington White Wine 1 x 750 ml $7.99

Instructions

1. Prep 1 lb Kroger® Fresh Natural Pork Tenderloin ($3.49/lb sale) by patting it dry and trimming any silver skin. Slice 1 lb carrots ($1.29/lb) on a diagonal, thinly slice 1 medium jumbo yellow onion ($0.99/lb), shred 1 lb green cabbage ($0.99/lb), mince 2 garlic cloves from 1 garlic bulb ($0.69 each), and thinly slice 1 Gala apple (about $1.49/lb). Cut 1 fresh organic lemon ($0.99 each) in half.
2. Heat the oven to 425°F. Toss the 1 lb sliced carrots with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon chopped thyme if using from the $2.49 thyme pack. Spread on a sheet pan and roast for 25 to 30 minutes, turning once, until browned and tender.
3. While the carrots roast, season the 1 lb pork tenderloin with 1 teaspoon salt, 1/2 teaspoon black pepper, and another 1 teaspoon chopped thyme if using. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Sear the pork for 2 to 3 minutes per side until well browned.
4. Transfer the skillet with the 1 lb pork tenderloin to the 425°F oven and roast for 10 to 14 minutes, until the center reaches 145°F. Move the pork to a cutting board and rest for 8 minutes before slicing.
5. While the pork rests, place a large skillet on medium heat with 1 tablespoon olive oil and 1 teaspoon butter or extra oil. Add the sliced 1 medium yellow onion and cook 3 minutes. Add the minced 2 garlic cloves and the shredded 1 lb green cabbage with 1/2 teaspoon salt and a few grinds of pepper. Cook 5 to 7 minutes until wilted but still lively.
6. Add the sliced 1 Gala apple and 2 tablespoons lemon juice from the 1 fresh organic lemon. Cook 2 minutes more, just until the apple softens slightly but keeps its shape. Taste and adjust with more salt, pepper, or another squeeze of lemon.
7. Slice the rested 1 lb pork tenderloin. Serve with the roasted 1 lb carrots and the warm apple-cabbage sauté. Spoon any pork juices over the top.
8. Wine note: pour a dry Riesling or Pinot Noir. The Riesling brightens the lemon and apple, while Pinot Noir flatters the pork’s roasted, savory edge.

Ingredients

• Boneless Skinless Fresh Chicken Thighs 1 lb $4.49/lb
• Cauliflower 1 head or about 1 lb $1.79/lb
• Kroger® Fresh Grape Tomatoes 1 pack, 10 oz $2.49
• Jumbo White Onions or Jumbo Yellow Onions 1 medium $0.99/lb
• Fresh Organic Lemon 1 $0.99 each
• Garlic 3 cloves $0.69 each
• Simple Truth Organic® Oregano or Basil 1 pack, optional $2.49
• Pantry staples: olive oil, salt, black pepper, paprika or chili flakes if desired as needed pantry

Instructions

1. Prep 1 lb boneless skinless fresh chicken thighs ($4.49/lb) by patting dry. Cut 1 cauliflower (about 1 lb at $1.79/lb) into florets, halve 1 medium onion ($0.99/lb) and slice into wedges, halve 1 pack Kroger® Fresh Grape Tomatoes (10 oz, $2.49), and mince 3 garlic cloves from 1 garlic bulb ($0.69 each). Zest and juice 1 fresh organic lemon ($0.99 each).
2. Heat the oven to 450°F. On a sheet pan, toss the 1 lb cauliflower florets and 1 medium onion with 1 1/2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Roast for 10 minutes to get a head start on browning.
3. Meanwhile season the 1 lb chicken thighs with 3/4 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon lemon zest, and 1/2 teaspoon dried or chopped fresh oregano if using from the $2.49 herb pack. Add a pinch of paprika or chili flakes if you like.
4. After the vegetables have roasted 10 minutes, pull out the pan and scatter on the halved 10 oz grape tomatoes and the minced 3 garlic cloves. Nestle the seasoned 1 lb chicken thighs on top. Drizzle everything with 1 tablespoon olive oil and 1 tablespoon lemon juice from the 1 fresh organic lemon.
5. Return the pan to the 450°F oven and roast for 15 to 18 minutes, until the chicken is cooked through and lightly browned and the cauliflower is tender with caramelized edges.
6. If you want deeper color, switch the oven to broil for 1 to 2 minutes at the end, watching closely.
7. Rest the pan 3 minutes. Taste the vegetables and finish with another 1 to 2 teaspoons lemon juice and a little more chopped oregano or basil if using.
8. Serve the roasted 1 lb chicken thighs over the cauliflower, onions, and burst tomatoes, spooning over all the pan juices.
9. Wine note: Sauvignon Blanc is the best first call, with Pinot Noir as a softer red option if you want something more flexible at the table.

Ingredients

• Choice Tri-Tip Beef Steaks Family Pack or Choice Tri-Tip Beef Steaks 1 lb $6.99-$7.99/lb sale
• Broccoli Crown 1 lb $2.49/lb
• Russet Potato 1 lb $0.99/lb
• Jumbo White Onions 1 medium $0.99/lb
• Fresh Medium Organic Valencia Orange or navel orange 1 orange $2.79 each or bag pricing
• Organic Ginger Root or peeled ginger 1 small 1-inch piece $3.77-$3.99
• Garlic 2 cloves $0.69 each
• Fresh Organic Lime or lemon 1, optional $1.29 each or $0.99 lemon
• Pantry staples: olive oil, soy sauce, salt, black pepper, a little honey or brown sugar if needed as needed pantry

Instructions

1. Prep 1 lb choice tri-tip beef steaks (sale priced around $6.99 to $7.99/lb) by slicing thinly against the grain. Cut 1 lb broccoli crown ($2.49/lb) into bite-size florets. Dice 1 lb russet potatoes ($0.99/lb) into small cubes. Slice 1 medium jumbo white onion ($0.99/lb). Mince 2 garlic cloves from 1 garlic bulb ($0.69 each) and grate a 1-inch piece of organic ginger root ($3.77 to $3.99/lb or bag). Zest and juice 1 orange (about $2.79 each if buying individually).
2. Heat the oven to 425°F. Toss the 1 lb diced russet potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread on a sheet pan and roast for 22 to 25 minutes, flipping once, until browned and crisp on the edges.
3. In a small bowl, stir together the juice of 1 orange, 1/2 teaspoon orange zest, the grated 1-inch ginger piece, the minced 2 garlic cloves, 2 tablespoons soy sauce, 1 teaspoon honey or brown sugar if needed, and 1 teaspoon lime or lemon juice if using. This is your glaze.
4. Heat 1 tablespoon oil in a large skillet or wok over high heat. Add the sliced 1 lb tri-tip beef in a single layer and sear quickly for 1 to 2 minutes without moving too much, then stir and cook 1 minute more until just browned. Remove the beef to a plate.
5. In the same hot skillet add the sliced 1 medium onion and the 1 lb broccoli florets with another small drizzle of oil if needed. Stir-fry 3 to 4 minutes until the broccoli is bright green and just tender-crisp.
6. Return the seared 1 lb tri-tip beef to the skillet. Pour in the orange-ginger glaze and toss for 1 to 2 minutes until glossy and lightly reduced, coating the beef and broccoli. Taste and add black pepper or a little more citrus if you want extra brightness.
7. Serve the orange-ginger tri-tip and broccoli over or alongside the roasted 1 lb russet potatoes.
8. Wine note: Pinot Noir is a graceful red choice with the beef and caramelization, while Riesling is excellent if you want the orange and ginger to really sing.