Careme Recipes

Ingredients

• Simple Truth® Natural Lamb Loin Chops 1 lb (about 4 chops) $13.49 (sale) per lb
• Delicata squash 1 medium, seeded and sliced into 1/2-inch half-moons
• WA apple (e.g., Honeycrisp) 1 large, cored and sliced
• Lacinato kale 2 packed cups, chopped
• Red onion 1/2 medium, thinly sliced
• Garlic 3 cloves, minced
• Fresh rosemary 2 tsp, finely chopped
• Lemon 1, zested and juiced
• Olive oil 3 tbsp, divided
• Kosher salt & black pepper To taste
• Crushed red pepper (optional) Pinch

Instructions

1. Pat lamb chops dry. In a small bowl, mix 1.5 tbsp olive oil, rosemary, half the garlic, lemon zest, 1 tsp salt, and 1/2 tsp pepper. Rub on chops and let sit while you prep veg (10–15 min).
2. Heat a grill pan or cast-iron skillet over medium-high. Oil lightly. Sear lamb 3–4 min per side for medium-rare (thicker chops may need an extra minute). Transfer to a plate, squeeze on a little lemon juice, tent loosely, and rest 5 minutes.
3. While lamb cooks, heat a large skillet over medium with 1.5 tbsp olive oil. Add red onion and delicata squash; season with salt/pepper. Cook, stirring occasionally, until squash is tender and caramelized at edges, 8–10 min.
4. Stir in remaining garlic and kale; cook 1–2 min until kale wilts. Add apple slices and a splash of lemon juice; toss 1–2 min just to warm the apple. Adjust salt, pepper, and optional chili flakes.
5. Serve chops over the autumn skillet. Spoon any resting juices over the top.

Ingredients

• Simple Truth™ 90% Lean Natural Ground Bison (16 oz) 1 package $11.49 (sale)
• Sweet potatoes 2 small (or 1 large), cut into wedges
• Yellow onion 1 small, diced
• Red bell pepper 1, diced
• Garlic 3 cloves, minced
• Fire-roasted diced tomatoes 1 can (14.5 oz)
• Black beans 1 can (15 oz), drained and rinsed
• Tomato paste 1 tbsp
• Low-sodium beef or chicken broth 1 cup
• Chili powder 1.5 tbsp
• Ground cumin 1 tsp
• Smoked paprika 1 tsp
• Dried oregano 1/2 tsp
• Olive oil 2 tbsp, divided
• Kosher salt & black pepper To taste
• Lime 1, cut into wedges
• Optional toppings Cilantro, shredded cheddar, sour cream, sliced jalapeño

Instructions

1. Heat oven to 425°F. Toss sweet potato wedges with 1 tbsp olive oil, salt, and pepper. Spread on a sheet pan and roast 20–25 min, flipping once, until browned and tender.
2. Meanwhile, heat 1 tbsp olive oil in a pot over medium-high. Add onion and bell pepper; cook 3–4 min until softened. Stir in garlic for 30 seconds.
3. Add ground bison; season with 1 tsp salt and 1/2 tsp pepper. Cook, breaking up, until browned, 4–5 min.
4. Stir in chili powder, cumin, smoked paprika, and oregano; toast 30 seconds. Add tomato paste and cook 1 min.
5. Pour in tomatoes, black beans, and broth. Bring to a simmer and cook 12–15 min to thicken. Adjust salt/pepper to taste.
6. Squeeze in lime to brighten. Ladle chili into bowls and serve with roasted sweet potato wedges and desired toppings.

Ingredients

• Draper Valley Fresh Chicken Drumsticks 1 lb (about 4–6 drumsticks) $3.49 (sale) per lb
• Brussels sprouts 12 oz, trimmed and halved
• Fingerling or baby potatoes 12 oz, halved
• Dijon mustard 1.5 tbsp
• Pure maple syrup 1 tbsp
• Apple cider vinegar 1 tsp
• Garlic 2 cloves, minced
• Fresh thyme 1 tsp, chopped (plus extra for garnish)
• Olive oil 2 tbsp
• Kosher salt & black pepper To taste
• Crushed red pepper (optional) Pinch

Instructions

1. Heat oven to 425°F. Line a large sheet pan with foil or parchment.
2. Whisk Dijon, maple syrup, vinegar, garlic, thyme, 1 tbsp olive oil, 3/4 tsp salt, and 1/2 tsp pepper.
3. Pat drumsticks dry. Toss with half the glaze and arrange on one side of the pan.
4. Toss Brussels sprouts and potatoes with remaining 1 tbsp olive oil, remaining glaze, 3/4 tsp salt, and pepper. Spread on the other side of the pan, cut sides down for best browning.
5. Roast 35–40 min, flipping chicken and stirring veg once, until chicken reaches 175°F and skin is browned; broil 1–2 min if you want extra crisp.
6. Rest 5 min. Sprinkle with extra thyme and a pinch of chili flakes if using; serve straight from the pan.