Careme Recipes

Ingredients

• Simple Truth® Natural Rack of Lamb 4 Rib 1 lb 1 rack (about 1 lb) Sale $18.49 (was $23.99)
• Delicata squash 1 medium, seeded and sliced 1/2-inch thick
• Brussels sprouts 12 oz, halved
• Garlic 3 cloves, minced
• Fresh rosemary 1 Tbsp, finely chopped
• Fresh thyme 1 tsp, chopped
• Dijon mustard 1 Tbsp
• Lemon zest 1 tsp
• Olive oil 3 Tbsp, divided
• Kosher salt & black pepper To taste
• Optional: pomegranate arils 2 Tbsp for garnish

Instructions

1. Heat oven to 425°F. Pat lamb dry; season all over with 1 tsp salt and 1/2 tsp pepper.
2. Mix garlic, rosemary, thyme, Dijon, lemon zest, and 1 Tbsp olive oil into a paste. Rub over the meaty side of the rack.
3. Toss squash and Brussels sprouts with 2 Tbsp olive oil, 1/2 tsp salt, and pepper. Spread on a large sheet pan.
4. Nestle lamb, bone side down, on the same pan (or a second pan if crowded).
5. Roast 18–22 minutes for medium-rare (125–130°F at the center). If you prefer more color, broil 1–2 minutes at end. Veg should be tender and caramelized; stir once halfway.
6. Rest lamb 8–10 minutes. Slice between ribs into chops.
7. Serve chops with roasted squash and sprouts. Sprinkle pomegranate arils if using.

Ingredients

• Tuna Steak Wild Caught Frozen (sustainably sourced) 1 lb 12 oz, thawed if frozen Sale $7.99/lb (was $11.99) — use about 12 oz
• Jasmine rice 1 cup dry (makes ~3 cups cooked)
• Broccoli florets 12–14 oz
• Garlic 3 cloves, minced (divided)
• Fresh ginger 1 Tbsp, finely grated
• Soy sauce (or tamari) 3 Tbsp
• Rice vinegar 1 Tbsp
• Honey or maple syrup 1 Tbsp
• Toasted sesame oil 1 tsp
• Neutral oil 2 Tbsp, divided
• Black pepper + pinch of salt To taste
• Scallions + sesame seeds 2 scallions, sliced; 1 tsp seeds (garnish)
• Lime 1, cut into wedges

Instructions

1. Cook rice per package instructions; keep warm.
2. Whisk sauce: soy, rice vinegar, honey, sesame oil, ginger, and half the garlic.
3. Pat tuna dry; season all sides with pepper and a pinch of salt.
4. Heat 1 Tbsp neutral oil in a large skillet over medium-high until shimmering. Sear tuna 1–2 minutes per side to medium-rare (or to preferred doneness). Remove to rest 3 minutes, then slice.
5. In the same pan, add remaining 1 Tbsp oil and the rest of the garlic; cook 10 seconds. Add broccoli, a pinch of salt, and 2 Tbsp water. Stir-fry 3–4 minutes until crisp-tender.
6. Pour half the sauce over the sliced tuna and toss; drizzle remaining sauce over broccoli or serve on the side.
7. Bowl it up: rice, broccoli, sliced tuna. Garnish with scallions, sesame seeds, and lime wedges.

Ingredients

• Mahi Mahi Wild Caught Filet 1 lb 12 oz, cut into 2 fillets Sale $6.99/lb (was $9.99) — use about 12 oz
• Corn tortillas 6–8 small
• Green cabbage 2 cups, finely shredded
• Crisp WA apple (e.g., Honeycrisp) 1, julienned
• Red onion 1/4 small, thinly sliced
• Cilantro 1/4 cup, chopped
• Lime 2 (zest and juice)
• Greek yogurt or sour cream 1/3 cup
• Chipotle in adobo 1 pepper, minced + 1 tsp sauce
• Olive oil 1.5 Tbsp
• Spices: chili powder, cumin, smoked paprika 1 tsp each
• Kosher salt & black pepper To taste

Instructions

1. Make slaw: toss cabbage, apple, red onion, and cilantro with juice of 1 lime, a pinch of salt, and 1 tsp olive oil. Set aside.
2. Stir crema: yogurt, chipotle + adobo sauce, zest of 1/2 lime, juice of 1/2 lime, pinch of salt. Thin with a splash of water if needed.
3. Season fish: mix chili powder, cumin, smoked paprika, 1/2 tsp salt, and pepper. Rub onto mahi; drizzle with 1 Tbsp olive oil and remaining lime juice.
4. Grill (or grill-pan) over medium-high, 2–3 minutes per side until opaque and flaky. Rest 2 minutes, then flake into large pieces.
5. Warm tortillas on grill or skillet 20–30 seconds per side.
6. Assemble: tortillas + mahi + apple-cabbage slaw + chipotle-lime crema. Serve with extra lime wedges.