Careme Recipes

Ingredients

• Simple Truth® Natural Lamb Loin Chops about 2 lb $15.99/lb sale
• Green Asparagus 2 lb $4.99/lb sale
• Golden Beets 2 lb $2.69/lb
• Jumbo Yellow Onions 1 lb $1.49/lb
• Garlic 1 bulb $1.50 each
• Parsley 1 bunch $1.69 each
• Organic Rosemary or rosemary pantry equivalent small amount $2.79 if buying fresh
• Fresh Organic Lemon or regular lemon 2 lemons $1.69 each organic / bag available
• Yukon Gold Potatoes 1.5 lb $1.49/lb

Instructions

1. Heat oven to 425°F. Trim and scrub 2 lb golden beets ($2.69/lb). Wrap them loosely in foil with a drizzle of oil and a pinch of salt; roast 40–50 minutes until tender. At the same time, roast 1.5 lb Yukon gold potatoes ($1.49/lb), cut into chunks, tossed with oil, salt, pepper, and half of 1 sliced yellow onion ($1.49/lb), for 30–35 minutes until browned.
2. Make a lamb marinade: combine 4 minced garlic cloves (from 1 bulb, $1.50), 2 tbsp chopped parsley ($1.69), 1 tsp chopped rosemary, zest of 1 lemon, 2 tbsp lemon juice, 3 tbsp olive oil, 1.5 tsp salt, and black pepper. Rub over about 2 lb lamb loin chops ($15.99/lb sale) and let sit 20–30 minutes.
3. Snap woody ends from 2 lb asparagus ($4.99/lb sale). Toss with olive oil, salt, pepper, and a little lemon zest.
4. Preheat grill or grill pan to medium-high. Grill lamb chops about 3–4 minutes per side for medium-rare to medium, depending on thickness. Rest 5–8 minutes.
5. While lamb rests, grill or sear asparagus 4–6 minutes until lightly charred but still bright. Finish with a squeeze of lemon.
6. Peel roasted beets and cut into wedges. Toss with a spoonful of olive oil, a little lemon juice, chopped parsley, salt, and pepper. If desired, fold in a spoonful of yogurt or goat cheese from home for a creamier side.
7. Serve lamb chops with roasted potatoes, warm beet salad, and charred asparagus. Spoon any resting juices from the lamb over the potatoes.

Ingredients

• Simple Truth® Natural Boneless Skinless Fresh Chicken Breast Family Pack 2 lb $5.49/lb sale
• Kroger® Whole White Mushrooms or Baby Bella Mushrooms 16 oz $2.79 for 8 oz or $6.00 for 24 oz
• Simple Truth Organic® Baby Spinach 8 oz $5.00 for 16 oz
• Yukon Gold Potatoes 2 lb $1.49/lb
• Jumbo Yellow Onions 1 large $1.49/lb
• Garlic 1 bulb $1.50 each
• Simple Truth Organic® Low Sodium Free Range Chicken Broth 1 carton $1.79 sale
• Parsley 1 bunch $1.69 each
• Fresh Lemon 2 lemons $1.69 each organic / bag available

Instructions

1. Heat oven to 425°F. Place 2 lb Yukon gold potatoes ($1.49/lb) in salted water and boil 15–18 minutes until fork-tender. Drain and let steam dry.
2. Season 2 lb chicken breast ($5.49/lb sale) with salt, pepper, lemon zest, and 2 minced garlic cloves. Sear in an oven-safe skillet with oil over medium-high for 2–3 minutes per side until lightly golden. Transfer skillet to oven and roast 10–15 minutes, until chicken reaches 165°F. Rest on a plate.
3. Meanwhile, smash the cooked potatoes on a sheet pan. Drizzle with olive oil or butter, season with salt and pepper, and roast 20–25 minutes until crisp on the edges.
4. In the same skillet used for chicken, cook 1 sliced yellow onion ($1.49/lb) in a little oil for 4–5 minutes. Add 16 oz sliced mushrooms ($5.58 if using two 8 oz packs at $2.79) and cook until well browned, 8–10 minutes. Add 2 more minced garlic cloves and cook 30 seconds.
5. Pour in 1 cup chicken broth ($1.79/carton) and the juice of 1 lemon. Simmer 2–3 minutes. Stir in 8 oz baby spinach (half the 16 oz bag, $5.00) until wilted. Finish with chopped parsley ($1.69) and, if available, a knob of butter or spoonful of cream from home.
6. Slice chicken and return any juices to the pan sauce. Serve over the mushroom-spinach mixture with crispy smashed potatoes on the side. Garnish with more parsley and lemon wedges.

Ingredients

• Simple Truth® Natural Boneless & Skinless Fresh Chicken Thighs Griller Pack 2 lb $4.49/lb sale
• Green Acorn Squash 2 medium, about 2.5–3 lb total $1.49/lb
• NatureSweet Cherubs® Fresh Grape Tomatoes or Kroger® Fresh Grape Tomatoes about 20 oz $5.99 for 16.5 oz or $3.99 for 10 oz
• Kroger® Tri-Color Bell Peppers or Fresh Bell Peppers 2 peppers $4.99 for pack or $1.50–$2.99 each
• English Cucumber 1 $1.99
• Green Top Red Radishes 1 bunch $1.89
• Jumbo Yellow or Red Onion 1 medium $1.49/lb or $2.49/lb
• Garlic 1 bulb $1.50 each
• Parsley 1 bunch $1.69 each
• Fresh lemon 2 $1.69 each organic / bag available
• Chateau Ste. Michelle Sauvignon Blanc Washington White Wine 1 x 750 ml $7.97

Instructions

1. Heat oven to 425°F. Halve and seed 2 medium acorn squash ($1.49/lb). Slice into wedges, toss with oil, salt, pepper, and a little chopped onion, then roast 30–35 minutes until browned and tender.
2. Marinate 2 lb boneless skinless chicken thighs ($4.49/lb sale) with 3 tbsp olive oil, 3 minced garlic cloves, zest and juice of 1 lemon, 2 tbsp chopped parsley, salt, pepper, and a pinch of paprika or chili flakes from pantry. Let sit while squash roasts.
3. For the relish, toss about 20 oz grape tomatoes ($7.98 if using two 10 oz packs at $3.99), 2 sliced bell peppers (from $4.99 pack or individual peppers), 1/2 sliced onion, olive oil, salt, and pepper on a sheet pan. Roast 18–22 minutes until collapsed and jammy. Stir in a little lemon juice and parsley after roasting.
4. Thinly slice 1 English cucumber ($1.99) and 1 bunch radishes ($1.89). Toss with lemon juice, olive oil, salt, pepper, and chopped parsley for a crisp salad.
5. Grill chicken over medium-high heat for about 5–7 minutes per side, until nicely charred and cooked through. Rest 5 minutes, then slice if desired.
6. Arrange roasted squash on a platter, top with grilled chicken, and spoon over the warm tomato-pepper relish. Serve the radish-cucumber salad alongside for crunch and freshness.