Careme Recipes

Ingredients

• Foster Farms Fresh & Natural Chicken Thighs ~0.8 lb (about 4 small thighs, bone‑in or boneless) $3.79/lb (on sale locally; use ~0.8 lb)
• Soy sauce (low sodium if preferred) 3 tbsp pantry
• Rice vinegar or apple cider vinegar 1 tbsp pantry
• Honey or brown sugar 2 tsp pantry
• Neutral oil (canola, avocado, etc.) 2 tbsp, divided pantry
• Garlic (Simple Truth Organic® Garlic Bulbs) 4 cloves, minced (divided) $1.99/3 ct
• Fresh ginger root 1½ tbsp, finely minced or grated $3.99/lb
• Organic Kale ½ large bunch, stems removed, leaves chopped (about 4 cups packed) $2.79/bunch
• Organic Baby Bok Choy ½ lb (about 3–4 small heads), halved lengthwise $2.99/lb
• Organic Jumbo Yellow or Red Onion ½ medium onion, thinly sliced ~$1.50/lb
• Sesame oil (optional but great) 1 tsp pantry
• Crushed red pepper flakes (optional) ¼ tsp pantry
• Salt & black pepper to taste pantry
• Cooked rice (optional starch side) 1 cup cooked rice per person if desired pantry

Instructions

1. Prep the marinade. In a medium bowl, mix 3 tbsp soy sauce, 1 tbsp vinegar, 2 tsp honey, 1 tbsp neutral oil, half the minced garlic (2 cloves), and 1 tbsp grated ginger. Add a few grinds of black pepper.
2. Marinate the chicken. Pat chicken thighs dry, trim excess fat, and add to the bowl. Turn to coat well. Let sit at room temp 15–20 minutes while you prep veggies. (If you have more time, marinate up to 2 hours in the fridge.)
3. Prep vegetables. Strip kale leaves from the stems and roughly chop. Halve baby bok choy lengthwise and rinse between leaves. Thinly slice ½ onion. Mince remaining garlic and ginger.
4. Start the grill or oven. • Grill: Preheat grill to medium‑high, oil grates. • Oven: Preheat to 425°F. Line a sheet pan with foil and lightly oil or use parchment.
5. Cook the chicken – grill method. Shake excess marinade off the thighs (reserve leftover marinade). Grill 6–8 minutes per side (bone‑in may need closer to 9–10) until nicely charred and internal temp hits 165°F. In the last 2–3 minutes, brush with reserved marinade for a glossy coating.
6. Cook the chicken – oven method. Place thighs on prepared sheet pan, skin‑side up if using bone‑in/skin‑on. Roast 20–25 minutes until 165°F internal and lightly caramelized. For extra color, broil on high 2 minutes at the end, watching closely. Brush once with reserved marinade halfway through.
7. Start the stir‑fried greens. While chicken cooks, heat 1 tbsp neutral oil in a large skillet over medium‑high heat. Add sliced onion and cook 3–4 minutes until softened and starting to brown at edges.
8. Add aromatics. Add remaining 2 cloves garlic and ½ tbsp ginger. Stir 30 seconds until fragrant, not browned.
9. Cook the bok choy. Add halved baby bok choy cut‑side down. Sprinkle with a pinch of salt. Sear 2–3 minutes until the cut sides are lightly browned, then flip.
10. Add kale and finish. Add chopped kale and 2–3 tbsp water. Toss, then cover with a lid. Steam‑sauté 3–4 minutes until kale is tender but still bright green and bok choy is just cooked. Remove lid, cook off excess liquid. Drizzle with 1 tsp sesame oil, a splash of soy sauce (about 1 tsp), and red pepper flakes if using. Taste and adjust salt/pepper.
11. Serve. Spoon a bed of stir‑fried kale and bok choy onto each plate. Top with 2 thighs per person. Add rice on the side if you’d like a starch. Spoon any juices from the resting chicken over the top.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin 1 small tenderloin (~1 lb) $3.99/lb (on sale)
• Olive oil 3 tbsp, divided pantry
• Garlic powder ½ tsp pantry
• Dried thyme or rosemary 1 tsp pantry
• Smoked paprika (optional) ½ tsp pantry
• Salt & black pepper to taste pantry
• Organic Carrots Bunch or Whole Carrots Bag 3 medium carrots, peeled and cut into ½‑inch coins $2.50–$2.99
• Organic Yukon Gold or Russet Potatoes ¾ lb potatoes (about 2 medium), cut into ¾‑inch chunks $4.99/3 lb (Yukon) or $3.99/3 lb (Russet)
• Organic Broccoli Bunch or Organic Cauliflower 1½ cups florets (broccoli, cauliflower, or a mix) $3.49–$2.49/lb
• Organic Fuji Apple 1 medium apple, cored and cut into wedges $2.49/lb or $3.99/3 lb bag
• Fresh Jumbo Yellow or Red Onion ½ medium onion, sliced into thick wedges ~$1.50/lb
• Whole grain mustard (optional but great) 1 tbsp pantry
• Maple syrup or honey 1 tbsp pantry
• Apple cider vinegar 2 tsp pantry
• Fresh thyme or parsley (optional garnish) a few sprigs, chopped optional

Instructions

1. Preheat the oven. Heat oven to 425°F. Line a large sheet pan with parchment for easier cleanup.
2. Prep the pork. Pat pork tenderloin dry with paper towels. In a small bowl, mix 1½ tbsp olive oil, ½ tsp garlic powder, 1 tsp dried thyme/rosemary, ½ tsp smoked paprika (if using), ¾ tsp salt, and several grinds of black pepper to form a paste. Rub all over the pork. Let it sit at room temp while you prep vegetables (10–15 minutes).
3. Prep the vegetables and apples. Cut carrots into ½‑inch coins. Dice potatoes into ¾‑inch chunks. Cut broccoli/cauliflower into florets. Slice ½ onion into wedges. Core and slice apple into wedges (leave skin on).
4. Season the sheet‑pan medley. On the sheet pan, toss potatoes, carrots, broccoli/cauliflower, onion, and apple with 1½ tbsp olive oil, ½ tsp salt, and pepper to taste. Spread in an even layer, leaving a space in the center for the pork.
5. Make a quick pan sauce base. In a small bowl, whisk 1 tbsp mustard, 1 tbsp maple syrup/honey, and 2 tsp apple cider vinegar. Set aside for finishing the dish.
6. Roast everything. Nestle the seasoned pork tenderloin in the center of the sheet pan, on top of some veggies if needed. Roast 20–25 minutes, turning the pork once halfway, until the thickest part reaches 145°F. Stir the veggies around once when you turn the pork so they brown evenly.
7. Rest the pork. Transfer pork to a cutting board, loosely tent with foil, and rest 5–8 minutes so juices redistribute.
8. Finish the vegetables with glaze. While pork rests, drizzle the mustard‑maple‑vinegar mixture over the hot vegetables and apples directly on the sheet pan. Toss well to coat and return to the oven for 3–5 minutes to lightly caramelize.
9. Slice the pork. Slice tenderloin into ½‑inch medallions on a slight diagonal. Taste a piece and season with a pinch more salt/pepper if needed.
10. Serve. Divide the roasted potatoes, carrots, broccoli/cauliflower, onions, and apple between two plates. Fan sliced pork on top. Spoon any juices and glaze from the sheet pan over the pork. Garnish with chopped fresh thyme or parsley if you have it.

Ingredients

• Simple Truth® Natural Lamb Loin Chops 4 small chops (~1 lb total) for 2 servings $13.49/lb (on sale)
• Salt & black pepper to taste pantry
• Olive oil 2 tbsp, divided pantry
• Fresh garlic 3 cloves, minced (divided) $1.99/3 ct
• Fresh rosemary or thyme (or dried) 1 tsp finely chopped fresh (or ½ tsp dried) pantry or ~$2.49 bunch
• Lemon ½ lemon (zest + juice) produce
• Farro (pearled or semi‑pearled for speed) ¾ cup dry pantry
• Low‑sodium chicken or vegetable broth 2½–3 cups (start with 2½, add more as needed) pantry
• Simple Truth Organic® Sliced Baby Bella or White Mushrooms 8 oz, sliced if not already $3.69–$3.99/8 oz
• Organic Kale 2 packed cups, stems removed and leaves chopped $2.79
• Organic Jumbo Yellow Onion ½ medium, finely chopped $1.49/lb
• Butter 1½ tbsp, divided pantry
• Grated Parmesan cheese ¼–⅓ cup pantry
• Optional splash of dry white wine ¼ cup pantry
• Red pepper flakes (optional) pinch pantry

Instructions

1. Start the farro. Rinse ¾ cup farro in a sieve. In a medium saucepan, bring 2½ cups broth to a boil. Add farro and a pinch of salt, reduce to a steady simmer, cover loosely (lid slightly ajar), and cook 18–22 minutes until just tender but still a bit chewy. If it gets too dry before tender, add a splash more broth or water.
2. Season the lamb. Pat lamb loin chops dry. Season generously on both sides with salt and black pepper. In a small bowl, mix zest from ½ lemon, 1 minced garlic clove, and chopped rosemary/thyme. Rub this mixture onto both sides of the chops. Let sit at room temperature while you start the farro base (about 10–15 minutes).
3. Preheat oven. Heat oven to 400°F. Have an oven‑safe skillet (cast iron ideal) ready for the lamb.
4. Start the mushroom‑kale base. In a large skillet, heat 1 tbsp olive oil and ½ tbsp butter over medium heat. Add chopped onion and a pinch of salt. Cook 3–4 minutes until soft. Add sliced mushrooms and cook 5–7 minutes, stirring occasionally, until they release liquid and start to brown.
5. Add aromatics. Stir in 1 minced garlic clove and a pinch of red pepper flakes if using. Cook 30 seconds until fragrant.
6. Deglaze (optional but tasty). Add ¼ cup dry white wine, scraping up browned bits, and cook 1–2 minutes until mostly evaporated.
7. Add kale. Stir in chopped kale and 2–3 tbsp water. Cook 3–5 minutes until wilted and tender. Turn heat to low until farro is ready, adding a splash of broth if pan looks dry.
8. Sear the lamb. While kale cooks, heat 1 tbsp olive oil in the oven‑safe skillet over medium‑high heat. When shimmering, add lamb chops. Sear 2–3 minutes per side until nicely browned.
9. Finish lamb in oven. Add remaining 1 tbsp butter and remaining minced garlic clove to the pan, letting it melt around the chops. Spoon the garlicky butter over the lamb once or twice. Transfer skillet to 400°F oven and roast 3–6 minutes more, depending on thickness, until internal temp is about 130–135°F for medium‑rare or 140°F for medium. Remove from oven, squeeze a little lemon juice over the chops, and let rest on a plate, tented loosely with foil, for 5–10 minutes.
10. Finish the farro “risotto.” Drain any excess liquid from farro if needed, then add cooked farro into the mushroom‑kale skillet. Stir in ½ tbsp butter and ¼–⅓ cup grated Parmesan. Add enough warm broth (2–4 tbsp) to make it creamy and risotto‑like. Taste and season with salt, pepper, and more lemon juice if you like brightness.
11. Serve. Spoon a generous mound of mushroom‑kale farro onto each plate. Top with 2 lamb chops per person. Drizzle any pan juices from the lamb over the top and garnish with extra herbs or Parmesan if you’d like.