Careme Recipes

Ingredients

• Kroger® Fresh Natural Pork Loin Boneless 12 oz (save the rest for lunches) $2.99 sale (1 lb)
• Organic Russet Potatoes 1 lb, cut into 1-inch cubes $2.29 (1 lb)
• Broccoli Crown 1 lb, cut into florets $2.99 (1 lb)
• Organic Jumbo Yellow Onions 1/2 large onion, thinly sliced $2.19 (1 lb)
• Simple Truth Organic® Garlic Bulbs 3 cloves, minced $2.79 (3 ct)
• Pantry: smoked paprika 1 1/2 tsp
• Pantry: ground cumin 1/2 tsp
• Pantry: dried oregano 1/2 tsp
• Pantry: olive oil 3 tbsp, divided
• Pantry: lemon 1 (zest + 2 tbsp juice)
• Pantry: chicken stock or water 1/3 cup
• Pantry: salt & black pepper to taste
• Optional: parsley 1–2 tbsp, chopped

Instructions

1. Heat oven and prep: Heat oven to 450°F. Cut 1 lb russet potatoes into 1-inch cubes. Cut 1 lb broccoli crown into florets (keep pieces fairly large so they don’t overcook). Thinly slice 1/2 large yellow onion. Mince 3 garlic cloves. Zest and juice 1 lemon.
2. Roast the potatoes: Toss the 1 lb cubed potatoes with 2 tbsp olive oil, 1/2 tsp salt, and black pepper. Spread on a sheet pan. Roast at 450°F until browned and crisp, 25–30 minutes, tossing once halfway.
3. Season the pork: Slice 12 oz pork loin into 1-inch thick medallions. Season with 1 1/2 tsp smoked paprika, 1/2 tsp cumin, 1/2 tsp dried oregano, 3/4 tsp salt, and black pepper.
4. Sear on the stove: Heat 1 tbsp olive oil in a large skillet over medium-high. Sear the pork medallions until well-browned, 2–3 minutes per side, then transfer to a plate (they’ll finish in the sauce).
5. Build the pan sauce: In the same skillet, add the sliced 1/2 onion with a pinch of salt. Cook until lightly browned, 4–5 minutes. Add the minced 3 garlic cloves and cook 30 seconds. Add 1/3 cup chicken stock (or water), scraping up browned bits. Stir in lemon zest and 2 tbsp lemon juice.
6. Finish the pork: Return pork (and any juices) to the skillet. Simmer gently until the pork reaches 145°F and the sauce is glossy, 3–6 minutes (time depends on thickness). Taste and adjust salt/pepper. Optional: stir in 1–2 tbsp chopped parsley.
7. Roast the broccoli: When the potatoes have about 12 minutes left, toss the 1 lb broccoli florets with a drizzle of olive oil (about 1 tsp), salt, and pepper. Add to a second sheet pan (or shove potatoes to one side and add broccoli). Roast until edges char and stems are crisp-tender, 10–12 minutes.
8. Serve: Plate crispy potatoes and roasted broccoli. Spoon onion-lemon pan sauce over the paprika pork.

Ingredients

• Certified Angus Beef Boneless Flank Steak 1 lb $12.99 sale (1 lb)
• Organic Acorn Squash 1 medium (about 1–1 1/2 lb), seeded and cut into 1-inch wedges $1.99 (1 lb)
• Simple Truth Organic® Romaine Lettuce Hearts 4–5 oz romaine, chopped $3.49 (7 oz)
• Organic Long English Cucumber 1/2 cucumber, sliced $3.99 (1 ct)
• Simple Truth Organic® Garlic Bulbs 2 cloves, finely grated or minced $2.79 (3 ct)
• Pantry: olive oil 5 tbsp, divided
• Pantry: red wine vinegar 1 1/2 tbsp
• Pantry: dried red pepper flakes pinch (optional)
• Pantry: kosher salt & black pepper to taste
• Pantry: dried oregano (or Italian seasoning) 1/2 tsp
• Pantry: parsley or cilantro (chimichurri herb) 1/2 cup finely chopped (use what you have)
• Optional: lemon a squeeze for salad

Instructions

1. Prep and heat: Heat oven to 425°F. Preheat grill to medium-high (or use a grill pan on the stove).
2. Roast the squash: Cut 1 medium acorn squash into 1-inch wedges. Toss with 2 tbsp olive oil, 1/2 tsp salt, black pepper, and 1/2 tsp dried oregano. Roast at 425°F until tender and browned, 25–35 minutes, flipping once.
3. Make quick chimichurri: In a bowl, combine 1/2 cup finely chopped parsley (or cilantro), 2 minced garlic cloves, 1 1/2 tbsp red wine vinegar, 3 tbsp olive oil, a pinch of red pepper flakes (optional), 1/2 tsp salt, and black pepper. Let sit while you cook the steak (it gets better).
4. Season the steak: Pat dry 1 lb flank steak. Season generously with salt and pepper (about 1 tsp salt total). Lightly oil the steak with 1 tsp olive oil.
5. Grill: Grill flank steak over medium-high heat until nicely charred and medium-rare, about 4–6 minutes per side (depending on thickness). Rest 8–10 minutes, then slice thinly against the grain.
6. Make the salad: Toss 4–5 oz chopped romaine with 1/2 sliced English cucumber, 1 tbsp olive oil, a pinch of salt and pepper, and an optional squeeze of lemon.
7. Serve: Plate roasted acorn squash and the romaine-cucumber salad. Fan sliced steak on top and spoon chimichurri over everything (or serve on the side).

Ingredients

• Simple Truth® Natural Lamb Shoulder 1 lb $10.99 sale (1 lb)
• Organic Russet Potatoes 1 lb, peeled and cut into 1-inch chunks $2.29 (1 lb)
• Organic Kale 4–5 packed cups, stems removed, chopped (about 6–8 oz) $2.99 (1 lb)
• Organic Jumbo Yellow Onions 1/2 large onion, diced $2.19 (1 lb)
• Simple Truth Organic® Garlic Bulbs 4 cloves, minced $2.79 (3 ct)
• Pantry: canned crushed tomatoes 1 (14–15 oz) can
• Pantry: chicken stock or water 1/2 cup
• Pantry: olive oil 1 tbsp
• Pantry: smoked paprika or sweet paprika 1 tsp
• Pantry: dried thyme or rosemary 1/2 tsp
• Pantry: bay leaf (optional) 1
• Pantry: salt & black pepper to taste
• Pantry: butter and/or milk (for mash) 1–2 tbsp butter + splash milk (optional)

Instructions

1. Prep: Peel and cut 1 lb russet potatoes into 1-inch chunks. Dice 1/2 large onion. Mince 4 garlic cloves. Strip and chop kale to get 4–5 packed cups (about 6–8 oz).
2. Brown the lamb (stove first for flavor): Heat 1 tbsp olive oil in a skillet over medium-high. Season 1 lb lamb shoulder with 3/4 tsp salt and black pepper. Brown lamb on 2–3 sides, 4–6 minutes total, then transfer to the slow cooker.
3. Start the braise (slow cooker): Add diced 1/2 onion and minced 4 garlic cloves to the slow cooker. Add 1 tsp paprika, 1/2 tsp dried thyme (or rosemary), and 1 bay leaf (optional). Pour in 1 can (14–15 oz) crushed tomatoes plus 1/2 cup stock (or water). Stir, cover, and cook on HIGH for 3–4 hours or LOW for 6–7 hours, until very tender.
4. Mash the potatoes (stove): When lamb is close to done, boil the 1 lb potato chunks in salted water until very tender, 12–15 minutes. Drain well. Mash with 1–2 tbsp butter and a splash of milk (or a bit of stock from the slow cooker). Season with salt and pepper.
5. Finish with kale: Stir the chopped 4–5 cups kale into the slow cooker for the last 10–15 minutes (HIGH) until wilted and silky. Taste the braise and adjust salt/pepper.
6. Serve: Spoon mashed potatoes into bowls and ladle lamb-tomato-kale stew over top.