Careme Recipes

Ingredients

• Simple Truth Natural Rack of Lamb, 4 rib (about 1 lb) 1 rack 18.49 (sale; was 23.99)
• Delicata squash 1 small (about 1 lb), seeded and sliced into 1/2-inch half-moons
• Brussels sprouts 12 oz, trimmed and halved
• Garlic 3 cloves, minced
• Fresh rosemary 2 tsp finely chopped
• Dijon mustard 1 tbsp
• Lemon zest 1 tsp
• Olive oil 3 tbsp, divided
• Kosher salt & black pepper To taste

Instructions

1. Heat oven to 425°F. Line a sheet pan with foil. Toss squash and Brussels sprouts with 2 tbsp olive oil, 1/2 tsp salt, and pepper. Spread on pan and roast 10 minutes.
2. Meanwhile, pat lamb dry and season all over with 3/4 tsp salt and pepper. Mix garlic, rosemary, Dijon, lemon zest, and 1 tbsp olive oil into a paste; rub over the meaty side of the rack.
3. Pull the pan, push veggies to the sides, and set lamb (fat side up) in the center. Roast 18–22 minutes, until an instant-read thermometer in the thickest part hits 125–130°F for medium-rare.
4. Rest lamb 8–10 minutes (veggies can stay in the turned-off oven to keep warm).
5. Slice between ribs into chops and serve with the roasted squash and sprouts. Spoon any pan juices over the lamb.

Ingredients

• Simple Truth Natural Ground Lamb 1 lb 9.49 (sale; was 10.99)
• Olive oil 1 tbsp
• Yellow onion 1 small, diced
• Carrots 2 medium, sliced
• Garlic 3 cloves, minced
• Tomato paste 2 tbsp
• Ground cumin 1.5 tsp
• Ground coriander 1 tsp
• Smoked paprika 1 tsp
• Cinnamon 1/2 tsp
• Crushed tomatoes 1 can (14.5 oz)
• Chickpeas (garbanzo beans), drained 1 can (15 oz)
• Dried apricots 1/3 cup, chopped
• Low-sodium chicken or vegetable stock 1 cup
• Kosher salt & black pepper To taste
• Couscous (instant) 1 cup dry
• Fresh cilantro or parsley 2 tbsp, chopped
• Lemon 1/2, cut into wedges

Instructions

1. Heat a Dutch oven over medium. Add olive oil and ground lamb; cook 4–5 minutes, breaking up, until browned. Spoon off excess fat if needed.
2. Add onion, carrots, and a pinch of salt; cook 4 minutes until slightly softened. Stir in garlic and tomato paste; cook 1 minute.
3. Add cumin, coriander, smoked paprika, and cinnamon; stir 30 seconds until fragrant.
4. Add crushed tomatoes, chickpeas, apricots, and stock. Simmer uncovered 12–15 minutes until carrots are tender and stew is slightly thickened. Season to taste.
5. While it simmers, prepare couscous per package (typically 1 cup couscous with 1 cup boiling water, cover 5 minutes, fluff).
6. Stir herbs into the stew, squeeze in a little lemon, and serve ladled over couscous with extra lemon wedges.

Ingredients

• Simple Truth Natural Bison Ribeye Steak 8 oz 2 steaks (total 16 oz) 16.49 each (sale; was 16.99)
• Gochujang (Korean chili paste) 2 tbsp
• Soy sauce (low-sodium) 2 tbsp, plus 1 tsp for veg
• Honey or brown sugar 1 tbsp
• Rice vinegar 1 tbsp
• Garlic 3 cloves, minced (divided)
• Fresh ginger 1 tsp grated
• Toasted sesame oil 2 tsp (divided)
• Neutral oil 1 tbsp
• Green or Napa cabbage 1/2 small head, thinly sliced
• Mushrooms (shiitake or cremini) 6 oz, sliced
• Scallions 2, sliced
• Sesame seeds 1 tsp
• Short‑grain white rice 1 cup dry
• Kosher salt & black pepper To taste

Instructions

1. Rinse rice until water runs mostly clear. Cook per package in a small pot (about 1 cup rice to 1 1/4–1 1/2 cups water), 15–18 minutes.
2. Whisk gochujang, 2 tbsp soy, honey, rice vinegar, half the garlic, ginger, and 1 tsp sesame oil. Pat steaks dry; coat with half the marinade (reserve the rest). Marinate 15–20 minutes at room temp.
3. Heat grill (or grill pan) to medium-high. Oil grates. Grill steaks 3–4 minutes per side for medium-rare (130–135°F), brushing with a little reserved glaze during the last minute. Rest 5 minutes.
4. While steaks cook, heat neutral oil in a skillet over medium-high. Add mushrooms; sear 2 minutes. Add cabbage, remaining garlic, 1 tsp soy, 1 tsp sesame oil, and a pinch of pepper; sauté 3–4 minutes until crisp‑tender. Finish with scallions and sesame seeds.
5. Slice steaks against the grain. Serve over rice with the sesame cabbage and extra glaze if desired.