Careme Recipes

Ingredients

• Simple Truth® Natural Lamb Shank 2 small shanks (about 1 lb total) or 1 large shank split between 2 $4.99 sale (reg $8.99), 1 lb
• Organic Leeks (bunch) 1 bunch (use 1 large leek), sliced (white + light green) $3.99
• Organic Carrots Bunch 2 carrots, cut into 1-inch chunks $2.50
• Simple Truth Organic® Garlic Bulbs (3 ct) 3 cloves, minced $1.99
• Organic Jumbo Yellow Onion 1/2 onion, diced $1.49/lb
• Organic Ginger Root (optional) 1 tsp grated (optional, brightens the braise) $3.99/lb
• Organic Cauliflower 1 medium head (about 1–1 1/4 lb), florets $2.49/lb
• Olive oil 1–2 tbsp
• Tomato paste (pantry) 1 tbsp
• Chicken or beef broth (pantry) 2 to 2 1/2 cups
• Dried thyme or Herbes de Provence (pantry) 1 tsp
• Bay leaf (pantry) 1
• Salt + black pepper to taste
• Butter or Greek yogurt (for mash) 1 tbsp butter OR 2–3 tbsp yogurt
• Lemon (optional, pantry) a squeeze to finish

Instructions

1. Prep: Pat lamb dry and season generously with salt and pepper. Slice leek, chop carrots, dice onion, mince garlic. Cut cauliflower into florets.
2. Stove (braise): Heat a heavy pot/Dutch oven over medium-high. Add 1 tbsp olive oil. Brown lamb shanks well on all sides, 6–8 minutes total. Remove to a plate.
3. Lower heat to medium. Add onion, leek, and carrots with a pinch of salt; cook 4–5 minutes, scraping up browned bits. Add garlic (and optional ginger) and cook 30 seconds.
4. Stir in tomato paste and dried thyme; cook 1 minute to caramelize slightly.
5. Add broth and bay leaf, then nestle lamb back in. Liquid should come about halfway up the shanks; add a splash more broth/water if needed.
6. Bring to a gentle simmer, cover partially, and cook 45–55 minutes, turning shanks once, until very tender. (If it’s not tender by 55 minutes, keep going—some shanks need a bit longer.)
7. While it braises: Steam or simmer cauliflower florets until very soft, 10–12 minutes. Drain very well.
8. Mash: Blend/mashed cauliflower with butter (or yogurt), salt, pepper, and a drizzle of olive oil if needed until smooth.
9. Finish: Skim excess fat from the braise if desired. Taste sauce; adjust salt/pepper and brighten with a squeeze of lemon.
10. Serve: Spoon cauliflower mash onto plates, top with lamb and plenty of leek-carrot gravy.

Ingredients

• Kroger® Crunchy Coconut Shrimp with Sweet Chili Sauce Frozen 1 box (10 oz) $5.00 sale (reg $6.99), 10 oz
• Organic Napa Cabbage 3 cups thinly sliced (about 1/2 small head) $3.49/lb
• Organic Cucumber 1, halved and thinly sliced $1.69
• Simple Truth Organic® Baby Dill 2 tbsp chopped $2.49
• Simple Truth Organic® Garlic Bulbs 1 small clove, grated or minced $1.99
• Organic Ginger Root 1 tsp grated $3.99/lb
• Lime (pantry) 1 (or 2 tbsp juice)
• Mayonnaise or plain Greek yogurt 3 tbsp
• Rice vinegar or apple cider vinegar (pantry) 1 tbsp
• Salt + pepper to taste
• Optional add-in: avocado 1, sliced for serving $4.99, 4 ct bag

Instructions

1. Prep: Heat oven to the package temperature (usually 425°F). Line a sheet pan with parchment for easy cleanup.
2. Bake shrimp: Arrange frozen coconut shrimp in a single layer. Bake until deeply golden and crisp, flipping once, about 12–16 minutes (follow box timing).
3. Prep slaw: While shrimp bakes, thinly slice napa cabbage and cucumber. Chop dill. Grate garlic and ginger.
4. Make dressing: In a bowl, whisk mayo (or yogurt) with lime juice, vinegar, garlic, ginger, salt, and pepper. Taste—add more lime or a pinch of sugar if you want it rounder.
5. Toss: Combine cabbage, cucumber, dill, and dressing. Let sit 5 minutes to lightly soften.
6. Serve: Plate the crispy shrimp with the included sweet chili sauce (and/or your favorite hot sauce). Add a big mound of slaw and optional avocado slices.

Ingredients

• Simple Truth® Natural Ground Lamb 3/4 lb (save 1/4 lb for another meal) OR use full 1 lb for extra filling $9.49 sale (reg $10.99), 1 lb
• Organic Romaine Lettuce 1 large romaine heart, leaves separated $4.49 (6 oz) or $3.49 (1 ct)
• Organic Cucumber 1, diced small $1.69
• Simple Truth Organic® Roma Tomatoes 2 tomatoes, diced (or 1 1/2 cups) $2.99 (16 oz)
• Simple Truth Organic® Garlic Bulbs (3 ct) 3 cloves, minced (divided) $1.99
• Organic Jumbo Yellow Onion 1/2 onion, finely chopped $1.49/lb
• Simple Truth Organic® Baby Dill 2 tbsp chopped $2.49
• Olive oil 1 tbsp
• Ground cumin (pantry) 1 tsp
• Smoked paprika or regular paprika (pantry) 1 tsp
• Cinnamon (pantry) 1/8 tsp (optional but great)
• Salt + black pepper to taste
• Plain Greek yogurt (or mayo) 1/2 cup
• Lemon (pantry) 1/2 lemon (juice), plus wedges
• Optional: chili flakes pinch

Instructions

1. Prep: Separate romaine leaves (choose the cup-shaped ones). Dice cucumber and tomatoes. Chop dill. Mince garlic and onion.
2. Quick yogurt sauce: Stir yogurt with half the dill, 1 minced garlic clove, lemon juice, salt, and pepper. Refrigerate until serving.
3. Warm tomato pan-sauce (stove): Heat 1 tsp olive oil in a skillet over medium. Add half the onion and 1 minced garlic clove; cook 2 minutes. Add diced tomatoes, pinch of salt, and optional chili flakes. Simmer 6–8 minutes until saucy. Scrape into a bowl.
4. Cook lamb (same skillet): Wipe out if needed, then heat remaining oil over medium-high. Add remaining onion; cook 2 minutes. Add ground lamb, cumin, paprika, cinnamon, salt, and pepper. Break up and cook until browned and cooked through, 6–8 minutes. Stir in the last minced garlic clove for the final 30 seconds.
5. Assemble: Lay romaine leaves on plates. Spoon in warm spiced lamb, top with a little tomato sauce, diced cucumber, and remaining dill. Dollop yogurt sauce on top or on the side.
6. Serve: Eat like lettuce cups with extra lemon wedges. (If you want a starch side, add toasted pita or warm rice—optional.)