Careme Recipes

Ingredients

• Boneless Skinless Fresh Chicken Breast (or thighs), 1 lb 1 lb, cut into 1-inch pieces
• Jumbo Yellow Onions (1 lb) 1 large onion, thin-sliced $1.29 (sale)
• Garlic (1 ct) 4 cloves, minced $1.50 (reg)
• Ginger Root 1 Tbsp grated $4.99/lb (reg)
• Simple Truth Organic® Fat Free Free Range Chicken Broth (32 oz) 1 cup $1.99 (sale)
• Organic Lacinato Kale (1 ct) 1 bunch, sliced $2.99 (reg)
• Simple Truth Organic® Mini Sweet Peppers (16 oz) 8 oz, sliced (optional but great)
• Fresh Organic Lemon - Each (or lemon juice) 1/2 lemon (2 Tbsp juice) $1.69 (reg)
• Neutral oil (canola/avocado) 1 1/2 Tbsp
• Spices you likely have: ground cumin 2 tsp
• Spices you likely have: ground coriander 2 tsp
• Spices you likely have: turmeric 1 tsp
• Spices you likely have: garam masala 1 1/2 tsp
• Spices you likely have: chili powder or cayenne to taste (1/4–1/2 tsp)
• Tomato paste (optional) 1 Tbsp (or 1–2 chopped tomatoes if you have)
• Plain yogurt (optional) 1/3 cup to finish (or serve on top)

Instructions

1. Prep: Slice onion, mince garlic, grate ginger, slice kale (and peppers if using). Cut chicken into 1-inch pieces and lightly salt.
2. Bloom spices: Heat oil in a deep skillet or Dutch oven over medium. Add onion with a pinch of salt; cook 6–8 min until softened and starting to brown. Add garlic + ginger; cook 30–45 sec.
3. Toast: Add cumin, coriander, turmeric, and chili; stir 30 seconds until fragrant. Stir in tomato paste (if using) and cook 1 minute.
4. Simmer: Add 1 cup chicken broth and scrape up browned bits. Add chicken; simmer 10–12 min, stirring occasionally, until cooked through.
5. Add greens: Stir in kale (and peppers). Cover and cook 4–6 min until kale is tender.
6. Finish: Stir in garam masala and 2 Tbsp lemon juice. Turn off heat. If using yogurt, temper it (stir a spoonful of hot sauce into yogurt), then stir yogurt into the curry off heat.
7. Serve: Great with rice or naan (not on your sale list), or alongside roasted potatoes from your list if you want an all-store meal.

Ingredients

• Jumbo Yellow Onions (1 lb) 1 large onion, finely chopped $1.29 (sale)
• Garlic (1 ct) 3 cloves, minced $1.50 (reg)
• Ginger Root 1 Tbsp grated $4.99/lb (reg)
• Simple Truth Organic® Fat Free Free Range Chicken Broth (32 oz) 4 cups (or water) $1.99 (sale)
• Organic Lacinato Kale (1 ct) 1/2 bunch, sliced $2.99 (reg)
• Fresh Organic Lemon - Each 1/2 lemon (juice) $1.69 (reg)
• Red lentils (masoor dal) 1 cup, rinsed
• Neutral oil or ghee 1 1/2 Tbsp
• Spices you likely have: cumin 2 tsp
• Spices you likely have: turmeric 1 tsp
• Spices you likely have: coriander 1 tsp
• Spices you likely have: garam masala 1 tsp
• Salt to taste
• Optional: chili flakes/cayenne to taste

Instructions

1. Cook onion base: Heat oil/ghee in a pot over medium. Add onion with a pinch of salt; cook 8–10 min until golden and sweet. Add garlic + ginger; cook 45 seconds.
2. Spice: Stir in cumin, turmeric, coriander, and a pinch of chili; cook 30 seconds.
3. Simmer lentils: Add rinsed lentils and 4 cups broth (or water). Bring to a boil, then reduce to a simmer 12–15 minutes, stirring occasionally, until creamy and tender.
4. Add kale: Stir in sliced kale; simmer 3–5 minutes until tender.
5. Finish: Stir in garam masala and lemon juice. Taste and adjust salt and heat.
6. Serve: Bowl it up as-is, or serve with rice/flatbread.

Ingredients

• Large Peeled and Deveined Shrimp Raw 31/40 (sustainably sourced), 1 lb 1 lb $7.99 (sale)
• Jumbo Yellow Onions (1 lb) 1 medium-large onion, thin-sliced $1.29 (sale)
• Garlic (1 ct) 3 cloves, minced $1.50 (reg)
• Ginger Root 1 Tbsp grated $4.99/lb (reg)
• Simple Truth Organic® Mini Sweet Peppers (16 oz) 8–10 oz, sliced
• Simple Truth Organic® Fat Free Free Range Chicken Broth (32 oz) 3/4 cup $1.99 (sale)
• Fresh Organic Lemon - Each 1/2 lemon (juice) + wedges $1.69 (reg)
• Neutral oil 1 1/2 Tbsp
• Spices you likely have: cumin 1 1/2 tsp
• Spices you likely have: coriander 1 1/2 tsp
• Spices you likely have: turmeric 3/4 tsp
• Spices you likely have: garam masala 1 tsp
• Optional: coconut milk or yogurt 1/2 cup coconut milk OR 1/3 cup plain yogurt
• Salt & pepper to taste

Instructions

1. Prep: Pat shrimp dry; lightly salt. Slice onion and peppers; mince garlic; grate ginger.
2. Cook base: Heat oil in a skillet over medium-high. Add onion with a pinch of salt; cook 6–7 minutes until soft and lightly browned. Add garlic + ginger; cook 30 seconds.
3. Spice: Add cumin, coriander, turmeric (and cayenne if you want). Stir 30 seconds until fragrant.
4. Simmer: Add peppers and 3/4 cup broth. Simmer 5 minutes until peppers soften slightly.
5. Add shrimp: Add shrimp and cook 2–4 minutes, stirring, until just pink and cooked through.
6. Finish: Turn off heat. Stir in garam masala and lemon juice. If using yogurt, temper it first (mix with a spoonful of hot sauce), then stir in off heat; or stir in coconut milk and warm gently (don’t boil hard).
7. Serve: Spoon into bowls with lemon wedges. Great with rice/naan if you have it.

Ingredients

• Simple Truth® Naturalˆ Boneless & Skinless Fresh Chicken Thighs, 1 lb 1 lb
• Simple Truth Organic® Low Sodium Free Range Chicken Broth, 32 oz 4 cups $1.99 (sale)
• Bok Choy 12 oz (about 2 small heads) $2.49/lb (reg)
• Simple Truth Organic® Whole White Mushrooms, 8 oz 8 oz, sliced $3.00 (sale)
• Jumbo Yellow Onions, 1 lb 1/2 large onion, thin-sliced $1.29 (sale)
• Ginger Root 1 Tbsp finely grated (or minced) $4.99/lb (reg)
• Garlic (1 ct) 2 cloves, minced $1.50 (reg)
• Eggs 2 large
• Soy sauce (low-sodium if possible) 2 1/2 Tbsp
• Rice vinegar (or apple cider vinegar) 1 Tbsp
• Sesame oil (optional) 1 tsp
• Neutral oil (avocado/canola) 1 Tbsp
• Black pepper to taste
• Cooked rice or noodles (optional side/starch) 2 cups cooked rice OR 6 oz quick-cook noodles

Instructions

1. If serving with starch, start it first: Cook 2 cups cooked rice or 6 oz quick-cook noodles according to package directions; keep warm.
2. Prep: Thin-slice 1/2 large yellow onion. Slice 8 oz mushrooms. Peel and grate 1 Tbsp ginger. Mince 2 garlic cloves. Halve 12 oz bok choy lengthwise and slice into 1-inch pieces (keep stems and leaves together).
3. Sear chicken: Pat 1 lb boneless skinless chicken thighs dry and season with black pepper (go easy on salt—broth + soy are salty). Heat 1 Tbsp neutral oil in a medium pot or Dutch oven over medium-high. Sear thighs 3–4 minutes per side until nicely browned (they don’t need to be cooked through yet). Transfer to a plate.
4. Build the broth: Reduce heat to medium. Add sliced onion to the pot; cook 2 minutes, scraping up browned bits. Add mushrooms; cook 3 minutes. Add garlic and ginger; cook 30 seconds until fragrant.
5. Simmer: Add 4 cups low-sodium chicken broth, 2 1/2 Tbsp soy sauce, and 1 Tbsp rice vinegar. Return chicken (and any juices) to the pot. Simmer 8–10 minutes, until chicken is cooked through (165°F).
6. Add bok choy: Stir in the prepared bok choy and simmer 2–3 minutes until stems are tender-crisp and leaves are wilted.
7. Egg-drop finish: Beat 2 eggs in a bowl. Bring soup to a gentle simmer (not a hard boil). Slowly drizzle in beaten eggs while stirring the soup in one direction to create ribbons. Turn off heat. Stir in 1 tsp sesame oil (optional).
8. Serve: Slice chicken and divide soup between 2 bowls. Add rice/noodles to each bowl if using, then ladle soup over the top.