Careme Recipes

Ingredients

• Simple Truth® Natural Rack of Lamb (4 rib), Frenched or chops cut from rack 1 lb (about 4 ribs/chops) $9.99 sale (was $23.99) per 1 lb
• Simple Truth Organic® Fuji Apples – 2 lb bag 1 apple, thinly sliced $3.99 sale
• Organic Yukon Gold Potatoes (or any Yukon golds) 12 oz, cut into 1-inch chunks $3.99 (3 lb bag)
• Organic carrots (bunch or bag) 10–12 oz, cut into sticks $2.50 (bunch) or $2.99 (2 lb bag)
• Simple Truth Organic® Garlic Bulbs (3 ct) 2 cloves, minced $1.99
• Sweet or yellow onion 1/4 small, finely chopped (if using from pantry/other list)
• Olive oil 2 tbsp
• Black pepper 1–2 tsp, coarsely ground
• Kosher salt to taste
• Fresh rosemary or thyme (optional) 1 tsp chopped or 1–2 sprigs
• Dijon mustard (optional) 1 tsp
• Apple cider vinegar or lemon juice 2 tsp
• Chicken or beef broth (or water) 1/2 cup
• Butter (optional) 1 tbsp

Instructions

1. Prep: Heat oven to 425°F. Pat lamb dry. Cut rack into 4 chops if not already. Season lamb generously with salt and lots of cracked black pepper (and rosemary/thyme if using).
2. Prep: On a sheet pan, toss potatoes and carrots with olive oil, salt, and half the minced garlic. Spread in a single layer.
3. Oven: Roast vegetables 25–35 minutes, tossing once, until potatoes are tender and browned and carrots are caramelized.
4. Stove: When veggies have ~12 minutes left, heat a skillet (cast iron ideal) over medium-high. Add a small drizzle of oil. Sear lamb chops 2–3 minutes per side for medium-rare (add 1–2 minutes per side for medium). Transfer chops to a plate to rest.
5. Stove (pan sauce): Lower heat to medium. Add onion and remaining garlic to the same skillet; cook 1 minute. Add sliced apple and a pinch of salt; cook 2–3 minutes until lightly softened.
6. Stove: Stir in Dijon (optional), then add broth and vinegar/lemon. Scrape up browned bits and simmer 3–5 minutes until slightly syrupy. Off heat, swirl in butter if using.
7. Serve: Plate roasted carrots and potatoes. Top with lamb chops and spoon apple pan sauce over.

Ingredients

• Fresh Rockfish Fillet Pacific Caught 1 lb (2 fillets) $6.99 sale (was $9.99) per 1 lb
• Organic Baby Bok Choy 1 lb (about 3–5 small heads), halved lengthwise $2.99
• Organic Ginger Root 1 tbsp, finely grated
• Simple Truth Organic® Garlic Bulbs 2 cloves, grated/minced $1.99 (3 ct)
• Soy sauce 2 tbsp
• Honey or brown sugar 2 tsp
• Rice (jasmine or long-grain) 1/2 cup dry (makes ~1 1/2 cups cooked)
• Neutral oil (canola/avocado) 2 tbsp, divided
• Sesame oil (optional) 1 tsp
• Lime (or lemon) 1/2 lime, juiced
• Red pepper flakes (optional) pinch
• Salt to taste

Instructions

1. Prep: Start rice on the stove (cook per package).
2. Prep: Heat grill to medium-high. Oil the grates.
3. Prep: In a small bowl, mix soy sauce, honey, ginger, garlic, lime juice, red pepper flakes, and 1 tbsp neutral oil (plus sesame oil if using).
4. Prep: Pat rockfish dry; lightly salt. Brush or spoon half the glaze over the fish. Toss bok choy with remaining 1 tbsp oil and a pinch of salt.
5. Grill: Grill bok choy cut-side down 2–3 minutes to char, flip and cook 1–2 minutes more until crisp-tender. Move to a platter; drizzle with a little of the reserved glaze.
6. Grill: Grill rockfish 3–5 minutes per side (depending on thickness) until it flakes easily and is opaque. Brush with a bit more glaze in the last minute (don’t burn the honey).
7. Serve: Spoon rice into bowls, top with grilled bok choy and rockfish. Drizzle any remaining glaze over the top.

Ingredients

• Simple Truth® Natural Lamb Shank 2 lamb shanks (about 2 lb total) $4.99 sale (was $8.99) per 1 lb
• Organic Butternut Squash ~1 1/2 lb, peeled and cut into 1-inch cubes
• Organic Jumbo Yellow Onion (or sweet onion) 1 medium, sliced
• Simple Truth Organic® Garlic Bulbs 4 cloves, smashed/chopped $1.99 (3 ct)
• Tomato paste (optional but great) 1 tbsp
• Broth (beef or chicken) 1 1/2 cups
• Red wine (optional) 1/2 cup (or use more broth)
• Olive oil 1 tbsp
• Ground cumin 1 tsp
• Smoked paprika 1 tsp
• Cinnamon (optional) 1/8 tsp
• Bay leaf (optional) 1
• Salt & black pepper to taste
• Fresh kale or lacinato kale (optional side greens; in-season in WA) 1/2 bunch, quickly sautéed on stove $2.79 (if using Organic Lacinato Kale)

Instructions

1. Prep: Season lamb shanks generously with salt and pepper.
2. Stove: In a large skillet, heat oil over medium-high. Brown shanks 3–4 minutes per side until deeply golden. Transfer to slow cooker.
3. Prep: Add sliced onion and garlic to the same skillet with a pinch of salt; cook 3–4 minutes to soften. Stir in tomato paste and spices; cook 30 seconds.
4. Stove: Add wine (if using) and simmer 1 minute, scraping browned bits. Add broth and bring to a simmer.
5. Slow cooker: Pour onion-broth mixture over lamb. Add bay leaf. Cover and cook on HIGH 4–5 hours (or LOW 7–8) until very tender.
6. Slow cooker (finish): Add butternut squash cubes for the last 45–60 minutes on HIGH (or last 90 minutes on LOW) until tender but not mushy.
7. Optional quick side: While squash finishes, sauté kale on the stove with a little garlic, oil, and salt for 3–4 minutes.
8. Serve: Spoon squash and braising juices into bowls, top with lamb shanks. Skim fat from the surface of the sauce if you’d like it lighter.