Careme Recipes

Ingredients

• Simple Truth® Natural Lamb Shank 2 shanks (~2 lb total) $4.99 sale (was $8.99)
• Organic leeks 1 bunch (2–3 leeks), cleaned well $3.99
• Organic carrots (bunch) 2–3 medium, cut into chunks $2.50
• Organic Jumbo Yellow Onion 1 small, diced $1.49/lb
• Simple Truth Organic® Garlic Bulbs (3 ct) 3 cloves, minced $1.99
• Organic Yukon Gold potatoes (or Russets) 1–1¼ lb, peeled and chunked $3.99 (3 lb)
• Red wine (dry) 3/4 cup
• Chicken or beef broth (or water + bouillon) 1 1/2 cups
• Tomato paste 1 tbsp
• Olive oil 1 1/2 tbsp
• Dried thyme or rosemary 1 tsp
• Bay leaf 1
• Salt & black pepper to taste
• Butter and/or milk (for mash) 2 tbsp butter and 1/4 cup milk (optional, to taste)

Instructions

1. Prep: Pat lamb shanks dry; season generously with salt and pepper. Clean leeks (slice lengthwise, rinse well), then cut white/light-green parts into 1/2-inch slices. Cut carrots into 1-inch chunks; dice onion; mince garlic.
2. Brown: Heat a Dutch oven or heavy pot on the stove over medium-high. Add olive oil. Brown lamb shanks well on all sides, 8–10 minutes total. Transfer to a plate.
3. Build the braise: Lower heat to medium. Add onion and leeks with a pinch of salt; cook until starting to soften, 4–5 minutes. Stir in garlic and tomato paste; cook 1 minute.
4. Deglaze: Pour in red wine and scrape up browned bits. Simmer 2 minutes. Add broth, thyme/rosemary, and bay leaf. Return lamb shanks to the pot (liquid should come about 1/2–2/3 up the shanks). Add carrots around them.
5. Braise (stove): Cover and simmer very gently on low (or low in a 325°F oven) until tender, about 45–55 minutes, turning shanks once halfway. Keep it at a bare simmer so the sauce stays silky.
6. Mash: While lamb braises, boil potatoes in salted water until very tender, 12–15 minutes. Drain, mash with butter/milk (or olive oil), season with salt and pepper.
7. Finish sauce: When lamb is tender, uncover and simmer sauce 3–5 minutes to thicken slightly. Taste and adjust salt/pepper. Remove bay leaf.
8. Serve: Spoon mash onto plates, top with lamb shanks, and ladle leeks/carrots and sauce over everything.

Ingredients

• Simple Truth™ Natural Bison Ribeye Steak 1 steak (8 oz), ideally 1–1.25 in thick $14.49 sale (was $16.99)
• Del Cabo Organic Japanese Shishito Peppers 8–10 oz (use about half the pack) $3.99
• Love Beets™ Gluten Free Cooked and Peeled Beets 1 pack (8.8 oz) $3.49
• Simple Truth Organic® Baby Dill 2–3 tbsp, chopped $2.49
• Organic Long English Cucumber 1/2 cucumber, thinly sliced $2.29
• Organic Romaine (or butter lettuce) 4 cups chopped $3.49
• Lemon (or vinegar) 1/2 lemon (or 1 tbsp vinegar)
• Olive oil 2 1/2 tbsp, divided
• Honey or maple syrup 1 tsp (optional)
• Dijon mustard 1 tsp
• Salt, black pepper, and red pepper flakes to taste

Instructions

1. Prep: Pat bison dry; season with salt and pepper. Slice cucumber. Chop romaine. Chop dill. Halve or quarter the beets if large.
2. Make quick dressing: Whisk 2 tbsp olive oil + lemon juice (or vinegar) + Dijon + a pinch of salt and pepper + honey/maple (optional).
3. Grill steak: Preheat grill (or grill pan on stove) to medium-high. Grill bison ribeye about 3–4 minutes per side for medium-rare (aim ~130–135°F). Rest 5–8 minutes before slicing.
4. Blister shishitos: While steak rests, toss shishitos with 1/2 tbsp olive oil and a pinch of salt. Grill 3–5 minutes total, turning until blistered and lightly charred. Finish with pepper and a pinch of red pepper flakes.
5. Warm beet salad (stove): In a small skillet over medium, add a drizzle of olive oil (or a spoon of the dressing) and warm the beets 2–3 minutes. Toss with half the dill and a spoon of dressing.
6. Assemble: Toss romaine and cucumber with remaining dressing and dill. Plate salad and warm beets. Slice bison across the grain and serve with blistered shishitos.

Ingredients

• Kroger® Ground Pork 12 oz (about 3/4 of the 16 oz pack) $4.29 sale (was $4.99)
• Organic Ginger Root 1 tbsp finely grated $3.99/lb
• Simple Truth Organic® Garlic Bulbs (3 ct) 3 cloves, minced (plus 1 clove for potatoes optional) $1.99
• Organic Napa Cabbage 1/2 small head, sliced $3.49
• Simple Truth Organic® Whole Baby Bella Mushrooms (or sliced) 8 oz, sliced $3.99 (8 oz)
• Organic Yukon Gold potatoes (or petite seasoned potatoes) 12–14 oz potatoes, cut into chunks $3.99 (3 lb) or $4.99 (16 oz seasoned)
• Simple Truth Organic® Baby Dill 1–2 tbsp, chopped (for potatoes) $2.49
• Soy sauce 2 1/2 tbsp
• Rice vinegar (or apple cider vinegar) 1 tbsp
• Chicken broth (or water + bouillon) 3 cups
• Sesame oil (optional) 1 tsp
• Cornstarch (optional) 1 tsp (for slightly thicker broth)

Instructions

1. Prep: Slice napa cabbage and mushrooms. Grate ginger; mince garlic. Cut potatoes into chunks.
2. Start potatoes (stove): Boil potatoes in salted water until very tender, 12–15 minutes. Drain well.
3. Mix meatballs: In a bowl, combine ground pork + half the ginger + half the garlic + 1 tbsp soy sauce + 1 tsp vinegar + pepper. Mix gently and form 10–12 small meatballs (they cook faster).
4. Brown meatballs: In a pot or deep skillet on the stove over medium-high, add a small drizzle of oil. Brown meatballs 2–3 minutes, turning to color the sides (they don’t need to cook through yet).
5. Build broth: Add remaining garlic and ginger; stir 30 seconds. Add broth, remaining soy sauce, and remaining vinegar. Bring to a gentle simmer.
6. Simmer veg: Add mushrooms and napa cabbage. Simmer 6–8 minutes until meatballs are cooked through and cabbage is tender. Optional: whisk cornstarch with 1 tbsp cold water, stir in, and simmer 1 minute to lightly thicken. Finish with sesame oil if using.
7. Smashed dill potatoes: Mash/smash potatoes with a splash of hot water or broth, salt, pepper, and chopped dill (and an extra minced garlic clove if you like it punchy).
8. Serve: Spoon smashed dill potatoes into bowls and ladle meatballs, cabbage, mushrooms, and broth over top.