Careme Recipes

Ingredients

• Kroger® Fresh Natural Pork Tenderloin (1 lb) 1 lb $3.99 (sale)
• Fresh Brussels Sprouts (1 lb) 1 lb, trimmed & halved $3.99
• Russet Potato (bulk) 1 lb, cut into 1-inch chunks $1.19/lb
• Organic Yellow Peeled Onion 1 small, thinly sliced $1.99 each
• Kroger® Peeled Garlic 2 cloves, minced $3.69 (6 oz)
• Olive oil 2 1/2 tbsp, divided
• Salt 1 1/2 tsp, divided (plus more to taste)
• Black pepper 3/4 tsp, divided
• Dijon mustard 1 tbsp
• Apple cider vinegar 1 tbsp (or white wine vinegar)
• Honey 1 1/2 tsp
• Butter 1 tbsp
• Chicken broth (optional, splash) 2–4 tbsp (or water)

Instructions

1. Prep the oven and pans: Heat oven to 425°F. Set a rimmed sheet pan for potatoes and another for Brussels sprouts (or use one large pan and keep separate zones).
2. Prep the potatoes: Toss 1 lb russet potato chunks with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on the sheet pan cut-side down where possible.
3. Start roasting the potatoes: Roast at 425°F for 15 minutes.
4. Prep the Brussels sprouts: Toss 1 lb halved Brussels sprouts with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread cut-side down on the second pan (or the other side of the same pan).
5. Add sprouts to the oven: Put Brussels sprouts in the oven when the potatoes hit 15 minutes. Roast both for 18–22 minutes more, tossing once halfway, until potatoes are crisp and sprouts are deeply browned at the edges.
6. Prep the pork: Pat dry 1 lb pork tenderloin. Season all over with 1/2 tsp salt and 1/4 tsp black pepper.
7. Sear on the stove: Heat 1/2 tbsp olive oil in a large skillet over medium-high. Sear pork tenderloin 2–3 minutes per side (about 8–10 minutes total) until nicely browned.
8. Finish the pork (stove method): Reduce heat to medium. Continue cooking, turning occasionally, until the thickest part hits 145°F, 4–8 minutes more (time depends on thickness). Transfer pork to a plate and rest 5–10 minutes.
9. Make the quick onion pan sauce: In the same skillet (lower heat to medium), add the sliced 1 small onion and a pinch of salt. Cook 4–5 minutes, stirring, until softened and browned. Add 2 minced garlic cloves and cook 30 seconds.
10. Deglaze and season the sauce: Stir in 1 tbsp Dijon, 1 tbsp apple cider vinegar, and 1 1/2 tsp honey. Add 2–4 tbsp chicken broth (or water) to loosen. Simmer 1–2 minutes until glossy. Turn off heat and whisk in 1 tbsp butter. Taste and adjust salt/pepper.
11. Slice and serve: Slice rested pork. Plate with roasted Brussels sprouts and potatoes. Spoon onion pan sauce over the pork (and a little over the sprouts if you like).

Ingredients

• Steelhead Fillet (Fresh Farm Raised) 1 lb (for 2 people) $8.99 (sale)
• Simple Truth Organic® Fresh Lemons Bag (or any lemons) 1 lemon (zest + 2 tbsp juice) $6.99 (2 lb bag)
• Fresh Organic Limes - Each (optional) 1/2 lime (1 tbsp juice) (optional but nice) $1.29
• Organic Green Onions 2, thinly sliced (whites + greens separated) $2.19 each
• Organic Spinach 1 package (about 5–6 oz), roughly chopped $3.49
• NatureSweet Cherubs Grape Tomatoes (10 oz) 10 oz $4.99
• Olive oil 2 1/2 tbsp, divided
• Salt 1 tsp, divided (plus more to taste)
• Black pepper 1/2 tsp, divided
• Red pepper flakes (optional) Pinch
• Italian parsley (or cilantro) 1/2 cup leaves, chopped (optional but recommended)

Instructions

1. Prep the grill: Heat grill to medium-high (about 400–450°F). Clean and oil the grates.
2. Prep the salsa verde-ish topping: In a bowl, mix 2 sliced green onion greens, 1/2 cup chopped parsley (optional but recommended), zest of 1 lemon, 2 tbsp lemon juice, (optional) 1 tbsp lime juice, 1 1/2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and a pinch of red pepper flakes. Set aside.
3. Prep the fish: Pat dry 1 lb steelhead. Rub with 1 tbsp olive oil, then season with 1/2 tsp salt and 1/4 tsp black pepper.
4. Grill the steelhead: Place steelhead skin-side down. Close lid and grill 6–10 minutes (depending on thickness) until it flakes easily and reaches 125–130°F for medium or 135°F for more well-done. Carefully remove from grill.
5. Start the veggie side on the stove: While fish grills, heat 1 tbsp olive oil in a large skillet over medium-high.
6. Blister the tomatoes: Add 10 oz grape tomatoes and 2 sliced green onion whites with a pinch of salt. Cook 4–6 minutes, shaking/stirring occasionally, until tomatoes blister and some burst.
7. Wilt the spinach: Add 5–6 oz chopped spinach, 1/4 tsp salt, and 1/4 tsp black pepper. Cook 1–2 minutes, tossing, until just wilted. Taste and adjust seasoning.
8. Serve: Plate grilled steelhead and spoon the lemony salsa verde topping over the top. Serve with the spinach and blistered tomatoes alongside.

Ingredients

• Beef Chuck Bone In Flanken Style Short Ribs 1 lb $10.39 (sale)
• Simple Truth Organic® Fat Free Free Range Chicken Broth (32 oz) 2 cups $1.99 (sale)
• Organic Jumbo Sweet Onions (or Jumbo Yellow Onions) 1 medium, sliced $2.79/lb (or $1.29/lb sale for jumbo yellow onions)
• Parsnips Bulk 1/2 lb, peeled and cut into 1-inch chunks $3.49/lb
• Carrots 1/2 lb, cut into 1-inch chunks $1.69/lb
• Russet Potato (bulk) 1 lb, peeled and cut into chunks (for mash) $1.19/lb
• Kroger® Peeled Garlic 2 cloves, minced $3.69 (6 oz)
• Olive oil 1 tbsp
• Tomato paste (optional) 1 tbsp (optional but adds depth)
• Salt 1 tsp, divided (plus more to taste)
• Black pepper 3/4 tsp, divided
• Dried thyme (or rosemary) 1/2 tsp
• Butter (for mash) 1 1/2 tbsp
• Milk (for mash) 1/4 cup (any milk)

Instructions

1. Prep the short ribs: Pat dry 1 lb flanken-cut short ribs. Season with 1/2 tsp salt and 1/2 tsp black pepper.
2. Sear on the stove (adds big flavor): Heat 1 tbsp olive oil in a skillet over medium-high. Sear short ribs 2–3 minutes per side until browned. Transfer to slow cooker.
3. Build the slow cooker base: Add 1 sliced medium onion, 1/2 lb chopped carrots, 1/2 lb chopped parsnips, and 2 minced garlic cloves to the slow cooker around the short ribs.
4. Add broth and seasoning: Pour in 2 cups chicken broth. Stir in (optional) 1 tbsp tomato paste, 1/2 tsp dried thyme, and 1/4 tsp black pepper.
5. Slow cook: Cover and cook on LOW for 6–8 hours (or HIGH for 3–4 hours) until the beef is tender. If there’s excess fat on top, skim it before serving.
6. Make mashed potatoes (last 25 minutes): In a pot, cover 1 lb potato chunks with cold water and add 1/2 tsp salt. Bring to a boil, then simmer 12–15 minutes until very tender. Drain well.
7. Mash: Mash potatoes with 1 1/2 tbsp butter and 1/4 cup milk. Season with additional salt and pepper to taste.
8. Serve: Spoon mashed potatoes into bowls. Top with short ribs and plenty of the onion-carrot-parsnip broth and veggies.