Careme Recipes

Ingredients

• Green cabbage 1/2 head (about 4–5 packed cups shredded)
• Carrot 1 medium, grated or julienned (optional but nice)
• Red or yellow onion 2–3 tbsp very thinly sliced (optional)
• Rice vinegar or apple cider vinegar 1/4 cup
• Neutral oil (or olive oil) 2 tbsp
• Sugar or honey 1–2 tsp (to taste)
• Soy sauce (optional, boosts savory) 1 tsp
• Sriracha or chili-garlic sauce 1–2 tbsp (to taste)
• Crushed red pepper flakes 1/4–1/2 tsp (optional, extra heat)
• Dijon mustard 1 tsp (optional, helps emulsify)
• Garlic 1 small clove, finely grated/minced
• Salt 1/2 tsp, plus more to taste
• Black pepper to taste
• Lime (or lemon) 1–2 tsp juice (optional, brightens)
• Toasted sesame seeds (optional) 1 tsp

Instructions

1. Shred cabbage: Slice cabbage into very thin ribbons. Add to a large bowl. (Optional) Add grated carrot and a little sliced onion.
2. Quick salt (crunchy trick): Sprinkle cabbage with 1/2 tsp salt and toss. Let sit 10 minutes, then squeeze lightly with clean hands to release a bit of water (don’t fully wilt). Pour off excess liquid.
3. Make spicy vinegar dressing: In a small bowl, whisk vinegar, oil, sugar/honey, soy sauce (if using), sriracha, garlic, and Dijon (if using). Add pepper flakes, black pepper, and lime juice if desired. Taste—aim for punchy and slightly sweet.
4. Toss: Pour dressing over cabbage and toss very well. Let it sit 10–15 minutes to mingle, then taste and adjust salt/heat/vinegar.
5. Serve or store: Serve right away for maximum crunch or refrigerate 30–60 minutes for more flavor. Keeps 3–4 days; toss before serving.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin 1 lb $3.99 (sale)
• Organic Carrots Bunch (or Simple Truth Organic® Whole Carrots Bag) 1 lb carrots $2.99
• Kroger® Fuji Apples – 3 Pound Bag (or any Fuji apples) 1 large apple $4.99
• Organic Jumbo Yellow Onion 1/2 onion $2.19/lb
• Simple Truth Organic® Garlic Bulbs 2 cloves $2.79 (3 ct)
• Olive oil 2 tbsp
• Butter 1 tbsp
• Apple cider or apple juice (or water + extra apple) 1/2 cup
• Dijon mustard (optional) 1 tsp
• Rosemary or thyme (dried is fine) 1/2 tsp dried or 1 tsp chopped fresh
• Salt & black pepper to taste

Instructions

1. Prep: Heat oven to 425°F. Peel carrots if you like; cut into sticks on a bias. Thinly slice onion. Grate or finely dice 1/2 the apple; slice the remaining half into thin wedges. Mince garlic.
2. Roast carrots (oven): Toss carrots with 1 tbsp olive oil, salt, pepper. Roast on a sheet pan 18–25 minutes, tossing once, until browned and tender.
3. Sear pork (stove): Pat tenderloin dry. Season all over with salt, pepper, and rosemary/thyme. Heat a skillet over medium-high with 1 tbsp oil. Sear tenderloin 2–3 minutes per side until nicely browned (all sides).
4. Finish pork (oven): Transfer skillet to oven if oven-safe; otherwise move pork to a small baking dish. Roast 10–14 minutes until it reaches 145°F in the thickest part. Rest 5–8 minutes before slicing.
5. Make apple-onion cider pan sauce (stove): While pork rests, return skillet to medium heat (careful—handle may be hot). Add butter. Add onion and cook 3–4 minutes. Add garlic; stir 30 seconds. Add grated/diced apple and cook 1 minute. Pour in cider and scrape up browned bits. Simmer 3–5 minutes until slightly reduced. Whisk in Dijon (optional). Taste and adjust salt/pepper.
6. Serve: Slice pork into medallions. Plate with roasted carrots. Spoon apple-onion cider sauce over pork (and a little over carrots). Add a few apple wedges on the side for crunch if you like.