Careme Recipes

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.

Ingredients

• Live Manila Clams (sustainably sourced), 1 lb 1 lb $9.99 (reg)
• Jumbo Yellow Onions (1 lb) 1/2 onion, thin-sliced $1.29 (sale)
• Simple Truth Organic® Garlic Bulbs (3 ct) 3 cloves, minced $2.79 (reg)
• Fresh Organic Lemon - Each 1 lemon (juice + wedges) $1.69 (reg)
• Simple Truth Organic® Chicken Broth (32 oz) 1 cup (use as steaming liquid if you don’t want wine) $1.99 (sale)
• Organic Spinach (or Organic Lacinato Kale) 5–6 oz spinach (or 1/2 bunch kale) $3.49 (reg)
• Olive oil 1 1/2 Tbsp
• Black pepper to taste
• Optional: butter 1 Tbsp for richness
• Optional: crusty bread or cooked potatoes for serving (not on sale list)

Instructions

1. Clean clams: Rinse and scrub clams; discard any that are cracked or don’t close when tapped. (If sandy, soak 20 minutes in cold salted water, then rinse.)
2. Build the base (stove): In a large pot with a lid, heat 1 1/2 Tbsp olive oil over medium. Add sliced onion with a pinch of salt; cook 4–5 minutes until softened. Add garlic; cook 30 seconds.
3. Steam: Add 1 cup broth (or water/wine), 2 Tbsp lemon juice, and black pepper. Bring to a strong simmer. Add clams, cover, and cook 6–9 minutes, shaking the pot once or twice, until clams open. Discard any that stay closed.
4. Wilt greens: Stir in spinach (or thin-sliced kale) and cook 1–2 minutes until wilted. Swirl in 1 Tbsp butter (optional). Taste the broth; add more lemon if you like.
5. Serve: Ladle clams and broth into 2 bowls. Serve with lemon wedges and something to soak up the broth (bread or roasted/boiled potatoes).

Ingredients

• Simple Truth® Natural Grass Fed Angus Beef Strip Steak (10 oz) 1 steak (10 oz) for 2 people $18.99 (reg)
• Simple Truth Organic® Gourmet Gold Potatoes (24 oz) 16 oz (about 2/3 of the bag) $3.50 (sale)
• Organic Broccoli Bunch (1 lb) 1 lb (or 12 oz if you prefer) $3.49 (reg)
• Jumbo Yellow Onions (1 lb) 1/2 large onion, thin-sliced $1.29 (sale)
• Fresh Organic Lemon - Each 1 lemon (zest + 2–3 Tbsp juice) $1.69 (reg)
• Simple Truth Organic® Oregano 1 tsp dried or 1 Tbsp chopped fresh $2.79 (reg)
• Olive oil 2 1/2 Tbsp, divided
• Butter 1 Tbsp (optional but nice for sauce)
• Dijon mustard 1 tsp
• Kosher salt & black pepper to taste

Instructions

1. Heat oven to 450°F.
2. Potatoes: Cut 16 oz gold potatoes into 1 1/2-inch chunks. Toss with 1 Tbsp olive oil, salt, pepper. Roast on a sheet pan 20–25 min, flipping once, until browned and tender.
3. Broccoli: Cut broccoli into florets (and slice stems). After potatoes have roasted 10 minutes, add broccoli to the same pan (or a second pan) tossed with 1 Tbsp olive oil, salt, pepper. Roast 12–15 minutes until browned at edges.
4. Steak: Pat steak dry. Salt generously (about 3/4 tsp kosher salt total) and pepper. Heat a skillet over medium-high until very hot. Add 1/2 Tbsp olive oil. Sear steak 3–4 min per side for medium-rare (or to your preference). Transfer to a plate to rest 5–8 minutes.
5. Quick lemon-onion pan sauce (same skillet): Lower heat to medium. Add sliced onion with a pinch of salt; cook 3–4 minutes until softened. Add lemon zest, 2–3 Tbsp lemon juice, 1 tsp Dijon, and 2–3 Tbsp water to loosen browned bits. Stir in oregano and 1 Tbsp butter (optional). Taste and adjust salt/pepper.
6. Finish potatoes: Lightly smash roasted potatoes with a spatula right on the pan; return to oven 3 minutes for extra crisp edges (optional).
7. Serve: Slice steak against the grain. Spoon lemon-onion sauce over steak. Serve with roasted broccoli and smashed potatoes.