Careme Recipes

Location: Fred Meyer - Bellevue (2041 148Th Ave Ne)

Herbed Lamb Foreshank with Carrots, Mushrooms, and Pan Jus

A faster braise-style lamb shank dinner for two with March-friendly carrots, onions, and mushrooms. It gives you the cozy depth of lamb with enough herbs and vegetables to feel more complete, while still staying under an hour by using a smaller shank portion and a stovetop-to-oven approach.

Wine picks:

  • Columbia Crest Grand Estates Syrah Washington Red Wine $9.99 750 ml
  • Dusted Valley Vineyards Boomtown Syrah $14.99 750 ml

Ingredients

  • Simple Truth® Natural Lamb Shank 1.25 lb $8.49/lb sale
  • Carrots 3/4 lb $1.29/lb
  • Jumbo Yellow Onions 1 medium $0.99/lb
  • Kroger® Sliced Baby Bella Mushrooms 8 oz $3.29
  • Garlic 4 cloves $0.69 each
  • Kroger® Fat Free Reduced Sodium Beef Broth 1 cup $1.59
  • Fresh Organic Lemon 1/2 lemon $0.99 each
  • Parsley 2 tbsp chopped $1.29 each
  • Simple Truth Organic® Rosemary 1 tsp chopped $2.49
  • Simple Truth Organic® Thyme 1 tsp chopped $2.49
  • Columbia Crest Grand Estates Syrah Washington Red Wine 750 ml $9.99

Instructions

  1. Heat oven to 425°F. Pat dry 1.25 lb lamb shank ($8.49/lb sale) and season generously with salt and pepper. Slice 1 medium onion ($0.99/lb), peel and cut 3/4 lb carrots ($1.29/lb) into thick sticks, slice 8 oz baby bella mushrooms ($3.29), mince 4 garlic cloves from 1 bulb ($0.69 each), and chop 1 tsp rosemary, 1 tsp thyme, and 2 tbsp parsley.
  2. Heat 1 tbsp oil in an oven-safe skillet or Dutch oven over medium-high heat. Brown the lamb shank well on all sides, about 6-8 minutes total. Remove to a plate.
  3. In the same pan, add the onion, carrots, and mushrooms. Cook 5-6 minutes until they begin to brown. Stir in the garlic, rosemary, and thyme and cook 30 seconds.
  4. Pour in 1 cup beef broth ($1.59), scraping up browned bits. Return the lamb shank to the pan and bring the liquid to a simmer.
  5. Cover and transfer to the oven. Roast for 30-35 minutes, turning once, until the lamb is tender enough to pull apart in places and cooked through.
  6. Uncover for the last 5 minutes if you want the vegetables a little more concentrated. Finish with 2 tbsp chopped parsley and a squeeze from 1/2 lemon ($0.99 each). Serve the lamb over the vegetables with some pan juices spooned over.

Cook time: 55 minutes

Estimated cost: $16-22

Health notes: Rich and hearty, with iron-rich lamb balanced by plenty of vegetables. Best for a comforting dinner rather than a lighter meal.

Drink pairing: Syrah

Wine picks:

  • Columbia Crest Grand Estates Syrah Washington Red Wine $9.99 750 ml
  • Dusted Valley Vineyards Boomtown Syrah $14.99 750 ml

Why it works: For Herbed Lamb Foreshank with Carrots, Mushrooms, and Pan Jus, Syrah is the sweet spot. Lamb and earthy mushrooms love peppery, savory red fruit, and Washington Syrah brings that without overpowering a meal for 2. I’d pick one main bottle, with an optional step-up if you want a more polished dinner feel. The best value pick is Columbia Crest Grand Estates Syrah: it’s Washington-grown, affordable, and has enough dark fruit, pepper, and body for braised lamb. If you want a slightly more special bottle, Dusted Valley Boomtown Syrah gives a bit more lift and structure while still staying sensible for the dish and occasion. A 750 ml bottle is the right size for 2 people.

Tri-Tip Roast with Asparagus, Potatoes, and Mushrooms

A weeknight-friendly tri-tip roast treatment with a quick sear, then oven roasting over onions and mushrooms, served with asparagus and roasted potatoes. This leans into March asparagus in Washington while letting the beef stay the star.

Wine picks:

  • Chateau Ste. Michelle Indian Wells Cabernet Sauvignon Washington Red Wine $15.99 750 ml
  • Chateau Ste. Michelle Merlot Washington Red Wine $12.99 750 ml

Ingredients

  • Beef Choice Tri Tip Roast (1 Roast) 1.25 lb $6.99/lb sale
  • Green Asparagus 1 lb $1.99/lb sale
  • Yukon Gold Potatoes 1 lb $1.29/lb
  • Jumbo Yellow Onions 1 medium $0.99/lb
  • Kroger® Sliced White Mushrooms 8 oz $2.49
  • Garlic 4 cloves $0.69 each
  • Fresh Organic Lemon 1/2 lemon $0.99 each
  • Parsley 2 tbsp chopped $1.29 each
  • Simple Truth Organic® Rosemary 1 tsp chopped $2.49
  • Chateau Ste. Michelle Indian Wells Cabernet Sauvignon Washington Red Wine 750 ml $15.99

Instructions

  1. Heat oven to 425°F. Cut 1 lb Yukon Gold potatoes ($1.29/lb) into chunks, trim 1 lb asparagus ($1.99/lb sale), slice 1 medium onion ($0.99/lb), slice 8 oz mushrooms ($2.49), mince 4 garlic cloves ($0.69 each), and chop 1 tsp rosemary and 2 tbsp parsley.
  2. Toss the potatoes with 1 tbsp oil, half the garlic, half the rosemary, salt, and pepper. Roast on a sheet pan for 20 minutes.
  3. Meanwhile pat dry the 1.25 lb tri-tip roast ($6.99/lb sale) and season well with salt and pepper. Heat 1 tbsp oil in an oven-safe skillet over medium-high heat and sear the roast for 3-4 minutes per side.
  4. Add the sliced onion and mushrooms around the roast in the skillet. Scatter in the remaining garlic and rosemary.
  5. Transfer the skillet to the oven and roast 15-20 minutes for medium-rare to medium, depending on thickness. Add the asparagus to the potato pan for the final 8-10 minutes of roasting.
  6. Rest the roast 10 minutes before slicing. Finish the asparagus and potatoes with chopped parsley and a squeeze from 1/2 lemon ($0.99 each). Slice the tri-tip thinly across the grain and serve with the roasted vegetables and mushrooms.

Cook time: 50 minutes

Estimated cost: $15-20

Health notes: Protein-rich and satisfying, with moderate carbs from potatoes and a good serving of vegetables. Portion the roast at 5-6 ounces per person for balance.

Drink pairing: Cabernet Sauvignon

Wine picks:

  • Chateau Ste. Michelle Indian Wells Cabernet Sauvignon Washington Red Wine $15.99 750 ml
  • Chateau Ste. Michelle Merlot Washington Red Wine $12.99 750 ml

Why it works: For Tri-Tip Roast with Asparagus, Potatoes, and Mushrooms, I'd lean red and stay with a 750 ml bottle for 2 people. Tri-tip wants structure, but the asparagus and mushrooms mean you don't want anything too heavy or over-oaked. Chateau Ste. Michelle Indian Wells Cabernet Sauvignon is the best 'fancy dinner' pick here: full enough for the beef, plush enough for the roast's char, and still polished with the earthy mushrooms. If you want a slightly softer, more versatile match around the vegetables, Chateau Ste. Michelle Merlot is an excellent Washington option that will feel smoother and a bit more forgiving with asparagus. Both are appropriately priced for a nicer roast dinner for two.

Roasted Tri-Tip with Peppers, Tomatoes, Mushrooms, and Herb Potatoes

A fuller-flavored tri-tip roast with sweet onions, peppers, tomatoes, and mushrooms, plus roasted potatoes to make it feel more complete. This gives you a more layered roast dinner while still staying within your under-1-hour preference.

Ingredients

  • Beef Choice Tri Tip Roast (1 Roast) 1.25 lb $6.99/lb sale
  • Yukon Gold Potatoes 1 lb $1.29/lb
  • Fresh Red Hothouse Bell Pepper 1 $1.67 each
  • Fresh Yellow Bell Pepper 1 $1.67 each
  • Private Selection® Campari Tomatoes 8 oz $3.99
  • Jumbo Sweet Onions 1 medium $1.39/lb
  • Kroger® Sliced Baby Bella Mushrooms 8 oz $3.29
  • Garlic 5 cloves $0.69 each
  • Parsley 2 tbsp chopped $1.29 each
  • Simple Truth Organic® Thyme 1 tsp chopped $2.49

Instructions

  1. Heat oven to 425°F. Cut 1 lb Yukon Gold potatoes ($1.29/lb) into chunks. Slice 1 red bell pepper ($1.67), 1 yellow bell pepper ($1.67), 1 medium sweet onion ($1.39/lb), and 8 oz baby bella mushrooms ($3.29). Halve 8 oz Campari tomatoes ($3.99). Mince 5 garlic cloves ($0.69 each) and chop 1 tsp thyme and 2 tbsp parsley.
  2. Toss the potatoes with 1 tbsp oil, half the garlic, salt, pepper, and half the thyme. Spread on a sheet pan and roast 20 minutes.
  3. Season the 1.25 lb tri-tip roast ($6.99/lb sale) generously with salt and pepper. Heat 1 tbsp oil in an oven-safe skillet over medium-high heat and sear the roast 3-4 minutes per side until browned.
  4. Add the onion, peppers, mushrooms, tomatoes, remaining garlic, and remaining thyme around the roast. Season the vegetables lightly with salt and pepper.
  5. Transfer the skillet to the oven and roast 15-20 minutes until the tri-tip reaches your preferred doneness and the vegetables are softened and lightly caramelized.
  6. Rest the roast 10 minutes. Toss the roasted potatoes with chopped parsley. Slice the tri-tip against the grain and serve with the peppers, mushrooms, tomatoes, onions, and potatoes.

Cook time: 55 minutes

Estimated cost: $17-23

Health notes: A hearty, balanced plate with beef, vegetables, and potatoes. Richer than a simple steak dinner but still straightforward to portion for two.

Drink pairing: Malbec

Skillet Pork Tenderloin with Pineapple-Braised Cabbage

Sweet-savory pork tenderloin gets a fast stovetop sear and a glossy pineapple pan sauce, paired with caramelized cabbage and onions. It’s a smart March dinner for Washington using hardy in-season cabbage and one of the best meat deals in the list.

Wine picks:

  • Chateau Ste. Michelle Dry Riesling Washington White Wine $8.99 750 ml
  • Erath Pinot Noir Oregon Red Wine $14.99 750 ml

Ingredients

  • Kroger Fresh Natural Pork Tenderloin 1 lb $3.49/lb sale
  • Green Cabbage 1 lb $0.59/lb sale
  • Fresh Ripe Whole Pineapple 1/2 pineapple $2.50 sale
  • Jumbo Yellow Onion 1 medium $0.99/lb
  • Garlic 2 cloves $0.69 each
  • Pompeii Lemon Juice 1 tablespoon $2.50 sale
  • Chateau Ste. Michelle Dry Riesling Washington White Wine 750 ml $8.99

Instructions

  1. Prep 1 pound pork tenderloin ($3.49/lb sale) by trimming any silver skin if needed, then pat dry. Thinly slice 1 medium jumbo yellow onion ($0.99/lb), shred 1 pound green cabbage ($0.59/lb sale), mince 2 garlic cloves from 1 bulb ($0.69 each), and cut 1/2 fresh pineapple from 1 whole pineapple ($2.50 sale) into small chunks.
  2. Season the 1 pound pork tenderloin with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Sear the pork for 2 to 3 minutes per side until nicely browned.
  3. Lower the heat to medium, add 1/4 cup water, cover, and cook the 1 pound pork tenderloin for 8 to 10 minutes more, turning once, until it reaches 145°F. Transfer to a plate to rest.
  4. In the same skillet, add 1 tablespoon oil if needed, then add the sliced 1 medium onion and shredded 1 pound cabbage. Cook over medium-high heat for 6 to 8 minutes with 1/2 teaspoon salt and 1/4 teaspoon pepper until wilted and lightly caramelized.
  5. Add the minced 2 garlic cloves and the pineapple chunks from 1/2 pineapple. Cook for 2 minutes. Stir in 1 tablespoon lemon juice ($2.50 sale bottle) and 2 tablespoons water, scraping up any browned bits to make a quick pan sauce.
  6. Slice the rested 1 pound pork tenderloin. Return the slices briefly to the skillet to coat in the pineapple juices. Serve the pork over the cabbage and onions with the warm pineapple spooned on top.

Cook time: 30 minutes

Estimated cost: $11-15

Health notes: About 500-580 calories per serving. Lean pork tenderloin keeps saturated fat in check, cabbage offers fiber and vitamin C, and pineapple adds brightness without needing much sugar. Serve as is for a lower-carb meal.

Drink pairing: Riesling or Pinot Noir. Riesling balances the pineapple and pork beautifully, while a light Pinot Noir works with the seared edges and sweet cabbage.

Wine picks:

  • Chateau Ste. Michelle Dry Riesling Washington White Wine $8.99 750 ml
  • Erath Pinot Noir Oregon Red Wine $14.99 750 ml

Why it works: For lamb foreshank or tri-tip roast for 2, I'd go with one white and one red option depending on the dish direction. Chateau Ste. Michelle Dry Riesling is the better fit for skillet pork tenderloin with pineapple-braised cabbage: it's Washington-made, nicely priced for a casual-but-special dinner, and its bright acidity plus slight fruitiness handle the pineapple's sweetness and the cabbage's braised edge. For lamb foreshank or tri-tip roast, Erath Pinot Noir is the stronger match: Oregon Pinot has enough earth and red-fruit lift for lamb, and enough freshness for beef without overpowering either. A 750 ml bottle is the right size for 2 people.

Italian Chicken Sausage Pasta with Mushrooms, Tomatoes, and Peppers

A fuller-flavored sausage pasta with chicken sausage, mushrooms, tomatoes, peppers, onion, garlic, and herbs. It has more body and texture than the earlier version while staying under an hour.

Ingredients

  • Simple Truth® Mild Italian Chicken Sausage 12 oz $7.99
  • Kroger® Sliced Baby Bella Mushrooms 8 oz $3.29
  • Fresh On the Vine Red Tomatoes by the Bunch 1 lb $1.99/lb sale
  • Fresh Large Green Bell Pepper 1 $0.99 each
  • Jumbo Yellow Onions 1 medium $0.99/lb
  • Garlic 4 cloves $0.69 each
  • Fresh Organic Lemon 1/2 lemon $1.29 each
  • Parsley 2 tbsp chopped $1.29 each
  • Simple Truth Organic® Oregano 1 tsp chopped $2.49
  • dried pasta (pantry) 6-8 oz pantry

Instructions

  1. Bring a pot of salted water to a boil and cook 6-8 oz dried pasta from pantry until al dente. Reserve 1/2 cup pasta water, then drain.
  2. Slice 12 oz chicken sausage into coins. Slice 8 oz mushrooms, dice 1 green bell pepper, chop 1 lb tomatoes, slice 1 medium onion, and mince 4 garlic cloves. Chop 2 tbsp parsley and 1 tsp oregano.
  3. Heat 1 tbsp oil in a large skillet over medium-high heat. Brown the sausage for 4-5 minutes. Transfer to a plate.
  4. Add onion, mushrooms, and bell pepper to the skillet and cook 6-8 minutes until softened and nicely browned. Add garlic and oregano and cook 30 seconds.
  5. Add chopped tomatoes, 1/4 cup water, 1/2 tsp salt, and black pepper. Simmer 8-10 minutes until the tomatoes break down into a chunky sauce.
  6. Return sausage to the pan and simmer 2 minutes. Add the drained pasta and toss with a splash of reserved pasta water until the sauce clings.
  7. Finish with parsley and a small squeeze from 1/2 lemon to brighten the flavors. Serve hot.

Cook time: 45 minutes

Estimated cost: $13-17 plus pantry pasta

Health notes: Protein-rich and hearty with a solid amount of vegetables; moderate fat depending on sausage choice.

Drink pairing: Chianti

Shopping list
  • Simple Truth® Natural Lamb Shank 1.25 lb
  • Carrots 3/4 lb
  • Jumbo Yellow Onions 1 medium, 1 medium, 1 medium
  • Kroger® Sliced Baby Bella Mushrooms 8 oz, 8 oz, 8 oz
  • Garlic 4 cloves, 4 cloves, 5 cloves, 2 cloves, 4 cloves
  • Kroger® Fat Free Reduced Sodium Beef Broth 1 cup
  • Fresh Organic Lemon 1/2 lemon, 1/2 lemon, 1/2 lemon
  • Parsley 2 tbsp chopped, 2 tbsp chopped, 2 tbsp chopped, 2 tbsp chopped
  • Simple Truth Organic® Rosemary 1 tsp chopped, 1 tsp chopped
  • Simple Truth Organic® Thyme 1 tsp chopped, 1 tsp chopped
  • Columbia Crest Grand Estates Syrah Washington Red Wine 750 ml
  • Beef Choice Tri Tip Roast (1 Roast) 1.25 lb, 1.25 lb
  • Green Asparagus 1 lb
  • Yukon Gold Potatoes 1 lb, 1 lb
  • Kroger® Sliced White Mushrooms 8 oz
  • Chateau Ste. Michelle Indian Wells Cabernet Sauvignon Washington Red Wine 750 ml
  • Fresh Red Hothouse Bell Pepper 1
  • Fresh Yellow Bell Pepper 1
  • Private Selection® Campari Tomatoes 8 oz
  • Jumbo Sweet Onions 1 medium
  • Kroger Fresh Natural Pork Tenderloin 1 lb
  • Green Cabbage 1 lb
  • Fresh Ripe Whole Pineapple 1/2 pineapple
  • Jumbo Yellow Onion 1 medium
  • Pompeii Lemon Juice 1 tablespoon
  • Chateau Ste. Michelle Dry Riesling Washington White Wine 750 ml
  • Simple Truth® Mild Italian Chicken Sausage 12 oz
  • Fresh On the Vine Red Tomatoes by the Bunch 1 lb
  • Fresh Large Green Bell Pepper 1
  • Simple Truth Organic® Oregano 1 tsp chopped
  • dried pasta (pantry) 6-8 oz

Planned by Careme.