Careme Recipes

Ingredients

• Simple Truth® Natural Rack of Lamb 4 Rib 1 lb (4-rib rack) $18.49 sale ($23.99 reg)
• Kosher salt 1½ tsp, divided
• Black pepper 1 tsp, divided
• Olive oil 3 tbsp, divided
• Dijon mustard 1 tbsp
• Garlic, minced 3 cloves
• Fresh rosemary, chopped 1 tbsp
• Fresh thyme, chopped 1 tsp
• Delicata squash, seeded and sliced ½-inch 1 medium (~1 lb)
• Brussels sprouts, halved 10 oz
• Maple syrup 1 tbsp
• Apple cider vinegar (optional) 1 tsp

Instructions

1. Heat oven to 450°F. Line a sheet pan with parchment. Pat the rack of lamb dry and season all over with 1 tsp salt and ½ tsp pepper.
2. Make herb paste: mix 1 tbsp olive oil, Dijon, garlic, rosemary, and thyme. Rub all over the lamb; let it sit while you prep vegetables.
3. Toss squash and Brussels with 2 tbsp olive oil, remaining ½ tsp salt, ½ tsp pepper, maple syrup, and vinegar. Spread on prepared sheet pan.
4. Start vegetables in oven: roast 10 minutes.
5. Sear lamb (optional but flavorful): heat an oven-safe skillet over medium-high. Add lamb, fat-side down, and sear 2 minutes. Flip.
6. Roast lamb: transfer skillet to oven (or place lamb on a rack over the veggies if using one pan). Roast 12–15 minutes for medium-rare (125°F), or to desired doneness.
7. Finish vegetables: continue roasting until caramelized and tender, 20–25 minutes total, tossing once.
8. Rest lamb 8–10 minutes, then slice into chops. Serve with roasted delicata and Brussels, spooning any pan juices over the top.

Ingredients

• Simple Truth™ 90% Lean Natural Ground Bison 12 oz (from a 16 oz pack) $11.49 sale ($11.99 reg)
• Olive oil 1 tbsp
• Yellow onion, diced 1 small
• Garlic, minced 3 cloves
• Sweet potato, peeled and ½-inch dice 1 medium (~12 oz)
• Chili powder 1½ tbsp
• Ground cumin 1 tsp
• Smoked paprika 1 tsp
• Dried oregano ½ tsp
• Kosher salt 1 tsp, plus to taste
• Black pepper ½ tsp
• Tomato paste 1 tbsp
• Diced tomatoes, canned 1 can (14.5 oz)
• Low-sodium beef or chicken broth (or water) 1½ cups
• Black or pinto beans, drained and rinsed 1 can (15 oz)
• Kale, chopped (stems removed) 2 cups packed
• Lime wedges & cilantro (optional) For serving
• Greek yogurt or sour cream (optional) 2 tbsp

Instructions

1. Heat a medium pot over medium. Add oil, onion, and a pinch of salt; cook 3–4 minutes until translucent. Stir in garlic 30 seconds.
2. Add bison, breaking it up; cook until browned, 4–5 minutes. Spoon off excess fat if needed.
3. Stir in spices, salt, pepper, and tomato paste; cook 1 minute until fragrant.
4. Add sweet potato, diced tomatoes, and broth. Bring to a boil, then reduce to a brisk simmer; cover and cook 12 minutes.
5. Stir in beans and kale; simmer uncovered 8–10 minutes more, stirring occasionally, until sweet potato is tender and chili is thick. Adjust salt/pepper.
6. Serve hot with lime, cilantro, and a dollop of yogurt/sour cream if desired.

Ingredients

• Hand Trimmed Boneless Skinless Fresh Chicken Breast 12 oz (from a 1 lb pack) $3.99/lb sale ($4.99 reg)
• Greek yogurt (plain) ½ cup
• Turmeric, ground 1 tsp
• Ground coriander 1 tsp
• Garlic, minced 3 cloves
• Fresh ginger, grated 1 tsp
• Lemon juice 2 tbsp
• Olive oil 1 tbsp, plus more for grill
• Kosher salt 1 tsp, divided
• Black pepper ½ tsp
• Pita bread 2 rounds
• Green cabbage, thinly shredded 2 cups
• Apple, julienned 1 medium
• Carrot, grated 1 small
• Apple cider vinegar 1½ tbsp
• Honey 1 tsp
• Dijon mustard 1 tsp
• Fresh cilantro or parsley, chopped 2 tbsp
• Red pepper flakes (optional) Pinch

Instructions

1. In a bowl, whisk yogurt, turmeric, coriander, garlic, ginger, lemon juice, olive oil, ½ tsp salt, and pepper. Add chicken (halved horizontally or cut into 1½-inch strips). Marinate 15–20 minutes while you heat the grill.
2. Make slaw: toss cabbage, apple, carrot, vinegar, honey, Dijon, remaining ½ tsp salt, and herbs. Add a pinch of red pepper flakes if you like heat. Set aside.
3. Preheat grill or grill pan to medium-high. Oil grates lightly. Grill chicken 4–5 minutes per side until nicely charred and 165°F internal. Rest 3 minutes.
4. Warm pitas on the grill 30–60 seconds per side.
5. Slice chicken if needed. Serve with apple-cabbage slaw and warm pitas (tuck into pitas or serve alongside).