Careme Recipes

Ingredients

• Simple Truth® Natural Rack of Lamb 4 Rib 1 lb (about 4 ribs) $9.99 sale (reg $23.99)
• Organic Yukon Gold Potatoes 1 lb (from 3-lb bag) $3.99
• Simple Truth Organic® Fuji Apples – 2 Pound Bag 1 large apple, sliced $3.99 sale
• Organic Jumbo Yellow Onion 1 medium, sliced $1.49/lb
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $1.99
• Organic Baby Dill 1–2 tbsp chopped (optional but great) $2.49
• Olive oil 2 tbsp, divided
• Dijon mustard 1 tbsp
• Salt & black pepper to taste
• Ground cumin (optional) 1/4 tsp
• Chicken stock or water 1/3 cup
• Butter 1 tbsp
• Lemon (optional) 1 tsp juice

Instructions

1. Prep: Heat oven to 425°F. Pat lamb dry. Halve any large potatoes so pieces are 1–1½ inches.
2. Roast the potatoes: Toss potatoes with 1 tbsp olive oil, salt, pepper. Spread on a sheet pan; roast 20 minutes.
3. Season the lamb: Rub lamb with 1 tbsp olive oil, Dijon, minced garlic, salt, pepper, and optional cumin.
4. Start lamb + apples/onions: Push potatoes to one side (or use a second pan). Add sliced onion and apple to the pan with a pinch of salt and a drizzle of oil; nestle lamb alongside, fat-side up.
5. Roast: Roast 15–20 minutes more, until lamb hits 130–135°F for medium-rare (or 140°F for medium). Potatoes should be browned; apples/onions soft and caramelized at edges.
6. Rest lamb: Move lamb to a board and rest 10 minutes.
7. Make quick pan sauce: Put the sheet pan on the stove over medium heat (or scrape into a skillet). Add stock/water and butter; scrape up browned bits, simmer 2–3 minutes until slightly glossy. Stir in dill and a squeeze of lemon if using.
8. Serve: Slice into 4 chops. Plate with potatoes and spoon apples/onions and sauce over the lamb.

Ingredients

• Fresh Rockfish Fillet Pacific Caught 1 lb (2 fillets) $6.99 sale (reg $9.99)
• Organic Green Cabbage 2–3 cups shredded $1.69/lb
• Simple Truth Organic® Fresh Avocados Bag 1 avocado $4.99
• Organic Long English Cucumber 1/2 cucumber, thinly sliced $2.29
• Organic Jalapeno Peppers (optional) 1 small, thinly sliced $4.99/lb
• Simple Truth Organic® Garlic Bulbs 1 clove, grated/minced $1.99
• Lime (or lemon) 1 (for juice)
• Corn or flour tortillas 6 small
• Neutral oil (canola/avocado) 1–2 tbsp
• Smoked paprika 1 tsp
• Ground cumin 1/2 tsp
• Salt & black pepper to taste
• Sour cream or plain yogurt (optional) 2 tbsp

Instructions

1. Prep: Pat fish dry and cut into 2-inch chunks. Shred cabbage. Slice cucumber and jalapeño. Mash avocado with a pinch of salt, garlic, and lime juice (and sour cream/yogurt if using).
2. Season fish: Toss fish with smoked paprika, cumin, salt, pepper, and 1 tbsp oil.
3. Make quick slaw: In a bowl, toss cabbage + cucumber with lime juice, salt, and a drizzle of oil. Add jalapeño if you want heat.
4. Sear (stove): Heat a skillet over medium-high. Add a thin film of oil. Sear fish 2–3 minutes per side until just cooked through and nicely browned.
5. Warm tortillas: Heat tortillas in a dry skillet 20–30 seconds per side or wrap in foil and warm in the oven for a few minutes.
6. Assemble: Spread smashed avocado on tortillas, add fish, top with crunchy slaw. Extra lime on the side.

Ingredients

• Simple Truth® Natural Lamb Shank 2 shanks (about 2 lb total if possible; use 2 smaller if available) $4.99 sale (reg $8.99)
• Organic Ginger Root 1-inch piece, sliced $3.99/lb
• Simple Truth Organic® Garlic Bulbs 4 cloves, smashed $1.99
• Organic Baby Bok Choy 1 lb, halved $2.99
• Simple Truth Organic® Whole Baby Bella Mushrooms 8 oz, halved $3.99 (8 oz)
• Organic Jumbo Yellow Onion 1/2 onion, sliced $1.49/lb
• Soy sauce 3 tbsp
• Rice vinegar or apple cider vinegar 1 tbsp
• Brown sugar or honey (optional) 1 tsp
• Chicken or beef broth 2 1/2 cups
• Neutral oil 1 tbsp
• Cooked rice or noodles (for serving) 2 portions (about 1 cup cooked each)

Instructions

1. Prep: Season lamb shanks all over with salt and pepper. Slice ginger, smash garlic, slice onion, halve mushrooms and bok choy.
2. Brown (stove, optional but recommended): Heat oil in a skillet over medium-high. Brown shanks 3–4 minutes per side until well-colored. Transfer to slow cooker.
3. Build the braise: Add onion, ginger, garlic, mushrooms, broth, soy sauce, vinegar, and optional sugar to the slow cooker. Stir briefly.
4. Slow cook: Cover and cook on LOW 6–7 hours (or HIGH 3½–4 hours) until lamb is fork-tender.
5. Finish bok choy: Add bok choy for the last 15–25 minutes on HIGH (or 25–35 minutes on LOW) until tender but still bright.
6. Serve: Skim excess fat from the surface if you like. Serve shank and vegetables over rice/noodles with plenty of broth.