Careme Recipes

Ingredients

• Simple Truth® Natural Lamb Loin Chops 1 lb (about 4 small chops) $13.49/lb (sale)
• Organic Butternut Squash 1 lb, peeled and 1-inch cubed $1.99/lb
• Kroger® Brussels Sprouts Halves 12 oz $3.99 / 12 oz
• Simple Truth Organic® Garlic Bulbs 3 cloves, minced $2.79 per 3-ct pack
• Organic Jumbo Yellow Onions 1 small, sliced (optional) $2.19/lb
• Lemon 1 (zest and juice)
• Olive oil 3 tbsp, divided
• Dried oregano 1.5 tsp
• Smoked paprika 1 tsp
• Ground cumin 1/2 tsp
• Kosher salt & black pepper To taste

Instructions

1. Heat the oven to 425°F. Line a sheet pan with parchment.
2. Prep the veg: Toss butternut squash, Brussels sprouts, and onion (if using) with 2 tbsp olive oil, 1/2 tsp salt, and black pepper. Spread cut sides down on the pan and roast 25–30 minutes until browned and tender, tossing once.
3. Make the lamb rub: In a small bowl combine 1 tbsp olive oil, minced garlic, lemon zest, oregano, paprika, cumin, 3/4 tsp salt, and pepper. Rub all over the lamb; let sit while the veg roasts.
4. Preheat a grill or grill pan to medium-high. Pat lamb dry again for best sear.
5. Grill the lamb 3–4 minutes per side for medium-rare (internal temp around 130–135°F), or to your liking. If chops are very thick, move to a cooler zone for 1–2 extra minutes.
6. Rest lamb 5 minutes. Squeeze over lemon juice, taste pan-roasted veg for seasoning, and serve chops alongside the squash and sprouts. Spoon any juices over the top.

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced) 1 lb, skinless if possible $4.99/lb (sale)
• Organic Ginger Root 1-inch piece, finely grated (plus a few thin matchsticks for garnish) $5.99/lb
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $2.79 per 3-ct pack
• Organic Baby Bok Choy 12 oz (about 3–4 small heads), trimmed and halved lengthwise $3.99/lb
• Neutral oil (canola/avocado) 2 tbsp, divided
• Low-sodium soy sauce 3 tbsp
• Rice vinegar 1 tbsp
• Honey or sugar 1 tsp
• Unsalted butter 1 tbsp
• Toasted sesame oil 1 tsp
• Cooked white rice About 2 cups cooked (from 1 cup uncooked)
• Kosher salt & black pepper To taste
• Lemon or lime 1/2 (for juice)
• Red pepper flakes (optional) Pinch

Instructions

1. Start the rice so it’s ready with the fish.
2. Pat rockfish dry and cut into 2 portions. Season lightly with salt and pepper.
3. Stir together soy sauce, rice vinegar, honey/sugar, half the grated ginger, and a squeeze of lemon/lime; set aside.
4. Heat a large nonstick skillet over medium-high. Add 1 tbsp neutral oil. Sear rockfish 3–4 minutes until golden; flip, reduce heat to medium, and cook 2–3 minutes more until just opaque and flakes easily.
5. Add the soy-ginger mixture to the pan and simmer 30–60 seconds to glaze. Swirl in butter to make a glossy sauce. Transfer fish to plates and spoon sauce over.
6. In the same or a second skillet, heat 1 tbsp neutral oil over medium-high. Add garlic and remaining grated ginger; stir 10 seconds. Add bok choy cut-side down with a pinch of salt; sear 1–2 minutes. Flip, add 2 tbsp water, cover, and steam 2–3 minutes until crisp-tender. Finish with a few drops of sesame oil and pepper (and red pepper flakes if you like).
7. Serve fish over rice with bok choy on the side. Garnish with ginger matchsticks and a fresh squeeze of citrus.

Ingredients

• Fresh Wild Mussels (never frozen; sustainably sourced) 2 lb, cleaned and debearded $4.99/lb (sale)
• Organic Russet Potatoes 1.5 lb (2 medium), cut into 1/2-inch fries $1.79/lb
• Simple Truth Organic® Garlic Bulbs 3 cloves, sliced $2.79 per 3-ct pack
• Organic Jumbo Yellow Onions 1 small, finely chopped $2.19/lb
• Dry white wine 1 cup
• Unsalted butter (or olive oil) 2 tbsp (divided)
• Olive oil 1.5 tbsp (for fries)
• Simple Truth Organic® Baby Dill (optional herb) 2 tbsp, chopped $2.79 / 0.5 oz
• Lemon 1 (for wedges and a squeeze)
• Kosher salt & black pepper To taste

Instructions

1. Heat oven to 450°F. Soak cut potatoes in cold water 10 minutes to remove excess starch; drain and dry very well.
2. Toss fries with 1.5 tbsp olive oil, 1/2 tsp salt, and pepper. Spread on a parchment-lined sheet pan without crowding. Bake 30–35 minutes, turning once, until deeply golden and crisp.
3. While fries bake, clean mussels: scrub under cold water and pull off any beards. Discard any with cracked shells or that don’t close when tapped.
4. In a large pot or Dutch oven over medium heat, melt 1 tbsp butter. Add onion and a pinch of salt; cook 3–4 minutes until translucent. Add sliced garlic; cook 30 seconds until fragrant.
5. Pour in white wine; bring to a lively simmer. Add mussels, cover, and cook 5–7 minutes, shaking the pot once or twice, until shells open (discard any that remain closed).
6. Stir in remaining 1 tbsp butter and a squeeze of lemon. Taste the broth and season with salt/pepper. Fold in chopped dill if using.
7. Serve mussels in bowls with plenty of broth and the hot oven fries alongside for dipping. Add lemon wedges at the table.