Careme Recipes

Ingredients

• Kroger® Boneless Natural Fresh Pork Sirloins (about 1 lb) 1 lb $1.99/lb (sale)
• Organic Butternut Squash 1 lb (about 3 heaping cups, 3/4-in cubes) $1.99/lb
• Fresh Cut Brussels Sprout Bake (or fresh Brussels sprouts if you prefer) 1 pack (9.2 oz) or 10–12 oz Brussels sprouts, halved $6.00
• Simple Truth Organic® Fuji apples (bag) or Organic Fuji apple (each) 1 large apple, cored and cut into 8 wedges $4.19/2 lb (bag)
• Organic Jumbo Yellow Onion 1/2 onion, cut into thick wedges $1.49/lb
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $1.99/3 ct
• Dijon mustard 1 tbsp
• Apple cider vinegar 1 tbsp
• Olive oil 2 tbsp
• Dried thyme (or Herbes de Provence) 1 tsp
• Smoked paprika 1/2 tsp
• Salt and black pepper to taste

Instructions

1. Prep: Heat oven to 425°F. Line a sheet pan with foil for easy cleanup.
2. Prep veg: Toss butternut squash and Brussels sprouts (and onion wedges) with 1 1/2 tbsp olive oil, half the garlic, thyme, smoked paprika, salt, and pepper. Spread out on the pan; keep the center relatively open for the pork.
3. Season pork: Pat pork dry. Season generously with salt and pepper. In a small bowl, mix Dijon, vinegar, remaining garlic, and 1/2 tbsp olive oil. Rub over pork.
4. Roast: Place pork in the open space on the sheet pan. Roast 18–22 minutes.
5. Add apples: Pull the pan out, scatter apple wedges over the vegetables, and toss lightly in the pan drippings. Return to oven 8–12 minutes, until pork hits 145°F internal and the squash is tender and browned at edges.
6. Rest + serve: Rest pork 5 minutes, slice, and serve with the roasted squash, Brussels sprouts, onions, and apples. Spoon any pan juices over the top.

Ingredients

• Kroger® Large Raw Shrimp Peeled & Deveined Tail Off (12 oz) 12 oz $7.00 (sale)
• Organic Ginger Root 1 tbsp, finely grated $3.99/lb
• Simple Truth Organic® Garlic Bulbs 3 cloves, minced $1.99/3 ct
• Organic Baby Bok Choy 3/4–1 lb, sliced (separate stems and leaves) $2.99/lb
• Kroger® Brand Snow Peas 8 oz, strings removed $3.49
• Neutral oil (avocado/canola) 1 1/2 tbsp
• Soy sauce 3 tbsp
• Lime (or lemon) 1, juiced (about 2 tbsp)
• Honey or brown sugar 1–2 tsp
• Cornstarch 1 tsp
• Water 1/4 cup
• Cooked rice (or noodles) 2 cups cooked rice (about 1 cup per person)
• Optional: chili flakes or sriracha to taste
• Optional garnish: chopped cilantro a small handful

Instructions

1. Prep: Pat shrimp very dry and lightly season with salt and pepper. Slice bok choy; keep stems separate from leaves. Mix sauce: soy sauce + lime juice + honey + cornstarch + water.
2. Sear shrimp (stove): Heat a large skillet or wok over medium-high. Add 1 tbsp oil. Sear shrimp in a single layer 60–90 seconds per side until just pink; transfer to a plate.
3. Stir-fry veg: Add remaining 1/2 tbsp oil. Add ginger and garlic; stir 15 seconds. Add bok choy stems and snow peas; stir-fry 2–3 minutes until bright and crisp-tender.
4. Finish: Add bok choy leaves and the sauce; cook 60–90 seconds until leaves wilt and sauce turns glossy. Return shrimp to pan and toss just to heat through (30–60 seconds).
5. Serve: Spoon over hot rice (or noodles). Add chili to taste and garnish with cilantro if you’ve got it.

Ingredients

• Simple Truth® Natural Ground Lamb 1 lb $9.49 (sale)
• Love Beets™ Cooked and Peeled Beets 1 pack (8.8 oz), grated or julienned $3.49
• Simple Truth Organic® Baby Dill 2 tbsp chopped (plus more for garnish if desired) $2.49
• Organic Cucumber 1/2 cucumber, grated and squeezed dry (or finely diced) $1.69
• Plain Greek yogurt 1/2 cup
• Lemon (or vinegar) 1–2 tbsp juice (or 1 tbsp vinegar)
• Organic Green Cabbage 2 cups very thinly sliced (about 1/4 small head) $1.69/lb
• Organic Jumbo Red Onion 1/4 onion, thinly sliced $1.59/lb
• Olive oil 1 tbsp
• Ground cumin 1 tsp
• Smoked paprika (or black pepper) 1/2 tsp
• Salt to taste
• Burger buns 2 buns
• Optional: lettuce (butter lettuce) a few leaves $3.99 (if using Simple Truth Organic® Butter Lettuce)

Instructions

1. Prep: Make dill yogurt—mix yogurt, grated cucumber, chopped dill, lemon juice, and a pinch of salt. Refrigerate while you cook.
2. Prep slaw: Toss cabbage + red onion + beets with olive oil, a squeeze of lemon (or splash of vinegar), and salt to taste. Let it sit to soften slightly.
3. Make patties: In a bowl, gently mix ground lamb with cumin, smoked paprika, 1 tsp salt, and pepper. Form into 2 patties about 3/4-inch thick; press a small dimple in the center of each.
4. Cook (stove or grill): Heat a skillet over medium-high (or preheat grill). Cook burgers 4–5 minutes per side for medium (aim ~160°F for ground lamb). Rest 3 minutes.
5. Toast buns: Quick-toast buns cut-side down in the skillet (30–60 seconds).
6. Assemble: Bun + optional lettuce + lamb patty + big pile of beet slaw + dollop of dill yogurt. Serve extra slaw on the side.