Careme Recipes

Ingredients

• Simple Truth® Natural Ground Lamb 12 oz (about 3/4 lb) $9.99/lb (sale)
• Organic Carrots Bunch 1 bunch, peeled and cut into batons $2.99 each bunch
• Private Selection® Peruvian Gold Sweet Onion (3 lb bag) 1/4 medium onion, finely grated $4.49/bag (sale)
• Simple Truth Organic® Garlic Bulbs 1 large clove, minced $2.79 (3 ct)
• Ground cumin, coriander, smoked paprika, cinnamon 1 tsp cumin, 1 tsp coriander, 1/2 tsp paprika, pinch cinnamon
• Kosher salt & black pepper To taste
• Olive oil 2–3 Tbsp total
• Simple Truth Organic® Baby Dill 2 Tbsp finely chopped, plus extra for garnish $2.79 (0.5 oz)
• Plain Greek yogurt 2/3 cup
• Lemon 1 (zest and 2 Tbsp juice)
• Couscous (or bulgur) 2/3 cup dry + 3/4 cup hot water/broth
• Optional: Simple Truth Organic® Whole Medjool Dates 4 dates, pitted and chopped, to roast with carrots $6.99 (12 oz)

Instructions

1. Prep the produce: Heat oven to 425°F. Peel and cut carrots into batons. Finely grate 1/4 onion (squeeze out excess juice). Mince garlic. Chop dill. Zest and juice the lemon.
2. Roast the carrots: Toss carrots (and chopped dates, if using) with 1 Tbsp olive oil, a big pinch of salt, and a pinch of cumin. Roast on a sheet pan until tender and caramelized, 18–22 minutes, tossing once.
3. Make the kofta mixture: In a bowl combine lamb, grated onion, minced garlic, 1 tsp cumin, 1 tsp coriander, 1/2 tsp smoked paprika, a pinch of cinnamon, 3/4 tsp salt, and several grinds of pepper. Mix gently just to combine. Form 4 small oval logs and thread onto skewers (or shape into 4 patties).
4. Grill the kofta: Preheat an outdoor grill or grill pan to medium-high. Lightly oil grates. Grill 3–4 minutes per side (6–8 minutes total) until nicely browned and just pink in the center (145°F). Rest 3 minutes.
5. Make lemon–dill yogurt: Stir yogurt with 1 Tbsp olive oil, lemon zest, 1–2 Tbsp lemon juice, 2 Tbsp chopped dill, salt, and pepper to taste.
6. Cook couscous: Place couscous in a bowl with a pinch of salt and 1 tsp olive oil. Pour 3/4 cup boiling water/broth over, cover 5 minutes, then fluff.
7. Plate: Spoon couscous, top with kofta and roasted carrots, drizzle with dill yogurt, and finish with extra dill and lemon wedges.

Ingredients

• Kroger® Ground Pork 12 oz $3.99/16 oz (sale)
• Organic Red Potatoes 1 lb, cut into chunks $2.29/lb
• Organic Green Savoy Cabbage 1/2 small head (about 12 oz), cored and sliced $3.09/lb
• Simple Truth Organic® Fuji Apples – 2 lb bag 1 medium apple, cored and sliced $4.99/bag
• Private Selection® Peruvian Gold Sweet Onion (3 lb bag) 1/2 medium onion, thinly sliced $4.49/bag (sale)
• Apple cider (or 3/4 cup stock + 1/4 cup apple juice) 1 cup
• Dijon mustard 1 Tbsp
• Caraway seeds 1 tsp (or 1/2 tsp if preferred milder)
• Butter and milk (or reserved potato water) 2–3 Tbsp butter total; 1/4–1/3 cup milk
• Olive oil 1 Tbsp
• Kosher salt & black pepper To taste
• Parsley (optional) 2 Tbsp chopped

Instructions

1. Prep: Scrub and chunk potatoes (no need to peel). Slice onion, cabbage, and apple.
2. Start the mash: Cover potatoes with cold salted water in a pot. Bring to a boil and cook until very tender, 12–15 minutes. Reserve 1/4 cup cooking water, drain, and return to warm pot.
3. Brown the pork: While potatoes cook, heat 1 Tbsp olive oil in a large skillet over medium-high. Add ground pork, 1/2 tsp salt, and pepper. Cook, breaking up, until browned, ~5–6 minutes. Spoon off excess fat if needed.
4. Build the braise: Add sliced onion and caraway; cook 2 minutes. Add cabbage and 1/2 tsp salt; sauté until beginning to wilt, 3–4 minutes. Stir in Dijon and cider. Reduce heat to medium, cover, and simmer 6–8 minutes until cabbage is tender-crisp and liquid reduces to a glossy sauce.
5. Finish with apples: Stir in apple slices; cook uncovered 2–3 minutes until just tender. Adjust salt/pepper. If you like it saucier, splash in a bit more cider and simmer 1 minute.
6. Finish the mash: Mash potatoes with 2 Tbsp butter and enough milk or reserved cooking water for a creamy texture. Season with salt and pepper.
7. Serve: Spoon mash onto plates and top with pork–cabbage–apple mixture. Dot with remaining 1 Tbsp butter if you want extra richness and sprinkle parsley.

Ingredients

• Wild Caught Lobster Tail 4–6 oz (1 tail) 2 tails (4–6 oz each) $7.00 each (sale)
• Organic Russet Potatoes 3/4 lb, peeled and 1/2-inch diced $1.79/lb
• Organic Leeks (2–3 per bunch) 1 large leek, white & light green only, thinly sliced $5.49/lb
• Organic Yellow Onions 1/2 small onion, finely diced $2.19/lb
• Organic Carrots Bunch 1 small carrot, finely diced $2.99 each bunch
• Butter 3 Tbsp, divided
• All-purpose flour 2 Tbsp
• Seafood or chicken stock 2 cups (plus 1 cup water if needed)
• Milk or half-and-half 1 cup (use half-and-half for richer, milk for lighter)
• Bay leaf & fresh thyme 1 bay leaf, 1 tsp thyme leaves (or 1/2 tsp dried)
• Kosher salt & white/black pepper To taste
• Parsley 1–2 Tbsp chopped

Instructions

1. Prep aromatics and potatoes: Split and rinse leek thoroughly. Dice onion, carrot, and potatoes. Pat lobster tails dry.
2. Quick-poach the lobster & make a fast shell infusion: In a medium pot, bring 2 cups stock to a gentle simmer. Add lobster tails; simmer just until shells are bright red and meat is barely opaque, 5–6 minutes. Transfer tails to a plate to cool. With kitchen shears, split shells and remove meat; chop into bite-size pieces. Return shells to the pot and simmer the stock 8–10 more minutes to deepen flavor, then strain and reserve the hot stock.
3. Start the chowder base: In a soup pot, melt 2 Tbsp butter over medium. Add leeks, onion, carrot, thyme, bay leaf, and a pinch of salt. Cook, stirring, until leeks are soft but not browned, 5–6 minutes.
4. Make the roux: Sprinkle in flour and cook, stirring, 1 minute.
5. Simmer: Gradually whisk in the hot infused stock and 1 cup milk/half-and-half. Add diced potatoes and a big pinch of salt. Simmer gently until potatoes are tender, 12–15 minutes. If too thick, whisk in a bit of hot water or stock.
6. Finish: Remove bay leaf. Stir in lobster meat and remaining 1 Tbsp butter; warm 1–2 minutes on low (do not boil). Season with salt and pepper to taste. Sprinkle with parsley.
7. Serve: Ladle into warm bowls. Optional stove-top toast: pan-toast slices of bread in a little butter and rub with a cut clove of garlic to serve alongside.