Careme Recipes

Ingredients

• Kroger® Fresh Natural Pork Tenderloin 12 oz (about 3/4 of a tenderloin) for 2 servings $3.99/lb (sale)
• Kosher salt 1½ tsp, divided
• Freshly ground black pepper 1 tsp, divided
• Dried thyme (or Herbes de Provence) 1½ tsp
• Smoked paprika (optional) ½ tsp
• Garlic powder ½ tsp
• Olive oil 3 Tbsp, divided
• Organic Butternut Squash 12 oz peeled, seeded, cut in ¾-inch cubes $1.99/lb
• Organic Fuji Apple 1 medium, cored and cut into ½-inch wedges (peel on) $2.79/lb or 3 lb bag $4.19
• Organic Jumbo Red or Yellow Onion ½ large onion, cut into ½-inch wedges ~$1.50–1.60/lb
• Fresh Organic Brussels Sprout Bake OR whole Brussels sprouts 8 oz Brussels sprouts, trimmed and halved $6.00 prepared bake (9.2 oz) or ~ $3/lb whole
• Simple Truth Organic® Garlic Bulbs 3 cloves, minced $1.99 (3 ct)
• Fresh thyme or parsley (optional garnish) 1–2 Tbsp chopped
• Apple cider vinegar or lemon juice 1 tsp to finish veggies (optional)

Instructions

1. Prep: Heat oven to 425°F. Place a heavy oven‑safe skillet (cast iron ideal) on the stove over medium‑high to preheat while you prep.
2. Season pork: Pat pork tenderloin dry. Trim silver skin if needed. In a small bowl, mix 1 tsp salt, ½ tsp pepper, dried thyme, smoked paprika (if using), and garlic powder. Rub all over pork. Let sit at room temp while you prep vegetables.
3. Prep sheet‑pan veggies: On a rimmed baking sheet, toss butternut squash cubes, apple wedges, and onion wedges with 1½ Tbsp olive oil, ½ tsp salt, and ¼ tsp pepper. Spread in a single layer, leaving some space on one side of the pan for Brussels sprouts you’ll add later.
4. Roast base veggies: Roast squash/apple/onion for 10 minutes while you sear the pork.
5. Sear pork on stove: Add 1 Tbsp olive oil to the hot skillet. Sear pork tenderloin 2–3 minutes per side until nicely browned all over (6–8 minutes total). Turn off burner.
6. Transfer pork to oven: Move pork to the empty side of the sheet pan, nestling it among the veggies. Return pan to oven and roast 10 minutes.
7. Add Brussels sprouts: Toss Brussels sprouts with remaining ½ Tbsp olive oil, a pinch of salt and pepper, and minced garlic. Pull out the pan, scatter Brussels sprouts over and around the pork and other veggies. Toss veggies lightly to coat in pan juices.
8. Finish roasting: Return pan to oven and roast 8–12 minutes more, until pork reaches 140–145°F internal temp and Brussels sprouts are crisp‑tender and browned in spots. If pork reaches temp early, transfer it to a plate to rest and return veggies to finish roasting.
9. Rest & finish: Transfer pork to a cutting board, tent loosely with foil, and rest 5–8 minutes. Splash veggies with a teaspoon of apple cider vinegar or lemon juice and toss to brighten flavors. Taste and adjust salt/pepper.
10. Slice & serve: Slice pork into ½‑inch medallions. Divide roasted squash, apple, onion, and Brussels sprouts between two plates and top with sliced pork. Spoon any pan juices over. Garnish with chopped thyme or parsley if you like.

Ingredients

• Kroger® Wild Caught Medium Raw Gulf Shrimp Peeled & Deveined Tail Off 8 oz (about 20–24 shrimp), thawed if frozen and well‑dried $9.99/12 oz
• Kosher salt ½ tsp, divided
• Black pepper ¼ tsp
• Cornstarch 2 tsp
• Neutral oil (canola/avocado) 2½ Tbsp, divided
• Organic Ginger Root 1 Tbsp finely minced or grated $3.99/lb
• Simple Truth Organic® Garlic Bulbs 3 cloves, minced $1.99 (3 ct)
• Organic Baby Bok Choy 8 oz (about 3–4 small heads), ends trimmed, stalks and leaves sliced into bite‑size pieces $2.99/lb
• Simple Truth Organic® Snap Peas or Kroger® Brand Snow Peas 4 oz, strings removed if needed $4.99/8 oz or $3.49/8 oz
• Organic Napa Cabbage or Organic Green Cabbage 1 heaping cup thinly sliced (about 3 oz) $3.49/lb or $1.69/lb
• Low‑sodium soy sauce or tamari 3 Tbsp
• Rice vinegar 1½ Tbsp
• Honey or brown sugar 1½ tsp
• Toasted sesame oil 1 tsp
• Crushed red pepper flakes (optional) ⅛–¼ tsp
• Water ¼ cup
• Cooked white or brown rice 1½–2 cups cooked (about ¾–1 cup per person)

Instructions

1. Prep rice: Start cooking rice on the stove according to package directions so it’s ready when the stir‑fry is done.
2. Prep shrimp: Pat shrimp very dry with paper towels. In a bowl, toss with ¼ tsp salt, pepper, and cornstarch until evenly coated. Set aside.
3. Make stir‑fry sauce: In a small bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, red pepper flakes (if using), and water. Set near the stove.
4. Prep vegetables: Mince ginger and garlic. Slice baby bok choy (separate thicker stems from leafy tops). Trim snap/snow peas and slice cabbage.
5. Sear shrimp: Heat a large skillet or wok over medium‑high. Add 1½ Tbsp neutral oil. When shimmering, add shrimp in a single layer. Cook 1½–2 minutes per side until just opaque and lightly browned. Transfer to a plate (they’ll finish in the sauce).
6. Stir‑fry aromatics & stems: In the same pan, add remaining 1 Tbsp oil. Add ginger and garlic, stir‑fry 20–30 seconds until fragrant. Add bok choy stems and cabbage, plus remaining ¼ tsp salt. Stir‑fry 2–3 minutes until just starting to soften.
7. Add leafy greens & peas: Add bok choy leaves and snap/snow peas. Stir‑fry 2 minutes until bright green and crisp‑tender.
8. Sauce & finish: Give the sauce a quick stir, then pour into pan. Bring to a simmer; it should thicken slightly in 1 minute. Return shrimp and any juices to the pan, tossing 1–2 minutes until heated through and coated. Taste and adjust seasoning (more soy for salt, vinegar for brightness).
9. Serve: Spoon hot rice into bowls, top with shrimp and vegetables plus plenty of sauce from the pan. Serve immediately.

Ingredients

• Fresh Atlantic Salmon Center Cut Loin (never frozen; sustainably sourced) 10–12 oz (two 5–6 oz portions) $10.99/lb (sale)
• Kosher salt 1½ tsp, divided
• Black pepper ½ tsp, divided
• Olive oil 3 Tbsp, divided
• Pure maple syrup 1½ Tbsp
• Low‑sodium soy sauce 1½ Tbsp
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $1.99 (3 ct)
• Organic Ginger Root (optional, but great) 1 tsp finely grated $3.99/lb
• Organic Yukon Gold Potatoes or Organic Russet Potatoes 12 oz potatoes, cut into ¾‑inch cubes $3.99/3 lb bag or $1.69/lb
• Organic Kale (bagged) or Organic Lacinato Kale 4 packed cups chopped (thick ribs removed) $2.79/16 oz or $2.79/bunch
• Organic Jumbo Red or Yellow Onion ½ medium, thinly sliced ~$1.50–1.60/lb
• Lemon 1 (zest and juice)

Instructions

1. Prep oven & pan: Heat oven to 425°F. Line a rimmed baking sheet with parchment or lightly oil it.
2. Season potatoes & onion: On the baking sheet, toss potato cubes and sliced onion with 1½ Tbsp olive oil, 1 tsp salt, and ¼ tsp pepper. Spread in a single layer.
3. Roast potatoes: Roast 15 minutes, stirring once halfway through, until starting to brown at the edges but not fully tender yet.
4. Make maple‑soy glaze: In a small bowl, whisk together maple syrup, soy sauce, minced garlic, and grated ginger (if using). Set aside.
5. Prep salmon: Pat salmon dry. Season lightly with ¼ tsp salt and a pinch of pepper on both sides. Brush or spoon a thin layer of the maple‑soy glaze over the tops; reserve the rest.
6. Prep kale: While potatoes roast, strip kale leaves from tough stems and chop leaves into bite‑size pieces. Toss kale in a bowl with remaining 1½ Tbsp olive oil, ¼ tsp salt, and the finely grated zest of half the lemon. Massage briefly with your hands to soften.
7. Add kale & salmon to pan: After potatoes have roasted 15 minutes, push them and onions toward one half of the tray. Spread kale on the other half. Place salmon fillets, skin‑side down if applicable, on top of the kale. Spoon more glaze over salmon, reserving a tablespoon or so for finishing.
8. Roast to finish: Return tray to oven and roast 10–14 minutes, depending on salmon thickness, until salmon flakes easily with a fork and is just opaque in the center (internal temp 125–130°F for medium). Kale should be tender and a bit crisp at the edges; potatoes fully tender and golden. If potatoes need a bit more color, you can broil for 1–2 minutes at the end, watching closely.
9. Finish & season: Drizzle remaining glaze over salmon. Squeeze lemon juice over the kale‑potato hash (start with half the lemon, add more to taste). Taste veggies and adjust salt/pepper as needed.
10. Serve: For each plate, spoon a generous bed of kale‑potato‑onion hash, then top with a salmon fillet. Serve immediately with extra lemon wedges if you like.