Careme Recipes

Ingredients

• Salmon fillets (skin-on) 2 fillets (5–6 oz each)
• Baby potatoes, halved or quartered if large 3/4 lb
• Broccoli florets 8 oz
• Cremini mushrooms, thickly sliced 6 oz
• Garlic, minced 3 cloves
• Lemon (zest + wedges) 1
• Unsalted butter, softened 2 tbsp
• Fresh parsley or dill, chopped 2 tbsp
• Olive oil 3 tbsp
• Salt & black pepper to taste
• Red pepper flakes (optional) pinch

Instructions

1. Preheat oven to 450°F. Line a large sheet pan with foil or parchment.
2. Toss potatoes with 1.5 tbsp olive oil, salt, and pepper. Spread on pan and roast 15 minutes.
3. Add broccoli and mushrooms to pan with remaining 1.5 tbsp oil, garlic, salt, pepper, and a pinch of red pepper flakes. Toss and roast 10 minutes.
4. Mix softened butter with lemon zest and chopped herbs. Pat salmon dry, season with salt/pepper, and spread herb butter on top.
5. Clear a space on the pan and add salmon skin-side down. Roast 8–10 minutes, until salmon flakes easily or internal temp is 125–130°F.
6. Squeeze lemon over everything, scatter extra herbs, and serve with lemon wedges.

Ingredients

• Simple Truth® Natural Ground Lamb 8 oz (0.5 lb) sale $9.49/lb (using 0.5 lb ≈ $4.75)
• Rigatoni (or penne/mezzi rigatoni) 8 oz
• Cremini mushrooms, finely chopped 6 oz
• Kale, stems removed, chopped 2 packed cups
• Yellow onion, finely diced 1 small
• Carrot, finely diced 1 small
• Garlic, minced 3 cloves
• Tomato paste 2 tbsp
• Crushed tomatoes 1 cup
• Dry red wine (optional) 1/4 cup
• Whole milk or half-and-half 1/4 cup
• Olive oil 2 tbsp
• Fresh thyme or rosemary, chopped 1 tsp
• Crushed red pepper (optional) pinch
• Parmesan, grated 1/3 cup, plus more to serve
• Salt & black pepper to taste

Instructions

1. Bring a large pot of salted water to a boil. Cook rigatoni until al dente; reserve 1/2 cup pasta water and drain.
2. Meanwhile, heat 1 tbsp oil in a wide pan over medium-high. Add lamb; season with salt/pepper. Cook, breaking up, until browned (5–6 min). Transfer to a bowl.
3. Add remaining 1 tbsp oil to pan. Sauté onion and carrot with a pinch of salt until soft (4–5 min). Stir in mushrooms; cook until they release liquid and start to brown (4–5 min).
4. Add garlic, herbs, and tomato paste; cook until paste darkens (1–2 min). Deglaze with wine (if using) and reduce by half (1–2 min).
5. Return lamb to pan. Stir in crushed tomatoes and milk. Simmer gently 8–10 minutes; season with salt, pepper, and a pinch of red pepper flakes.
6. Fold in kale and cook until wilted and tender (2–3 min). Add Parmesan and enough reserved pasta water to make a glossy sauce.
7. Toss in cooked rigatoni until coated. Adjust seasoning and serve with extra Parmesan.

Ingredients

• Simple Truth™ 90% Lean Natural Ground Bison (16 oz pack) 8 oz sale $11.49/16 oz (using 8 oz ≈ $5.75)
• Udon noodles (fresh) or thick wheat noodles 12 oz fresh (or 8 oz dried)
• Green cabbage, thinly sliced 2 cups
• Cremini mushrooms, sliced 4 oz
• Carrot, cut into matchsticks 1 small
• Scallions, sliced (whites and greens separated) 3
• Garlic, minced 3 cloves
• Fresh ginger, minced 1 tbsp
• Neutral oil (canola/avocado) 2 tbsp
• Toasted sesame oil 1.5 tsp
• Soy sauce (low-sodium) 3 tbsp
• Oyster sauce (or hoisin) 1.5 tbsp
• Rice vinegar (or mirin) 1 tbsp
• Brown sugar or honey 2 tsp
• Chili-garlic sauce or gochujang (optional) 1–2 tsp
• Sesame seeds 2 tsp

Instructions

1. Boil noodles per package just until tender (fresh: ~2–3 min; dried: 7–8 min). Drain, rinse briefly, and toss with 1 tsp sesame oil to prevent sticking.
2. Whisk soy sauce, oyster sauce, rice vinegar, brown sugar, remaining 1/2 tsp sesame oil, and chili-garlic sauce (if using).
3. Heat a large skillet/wok over high. Add 1 tbsp oil and the bison. Season lightly with salt. Stir-fry, breaking up, until browned and just cooked (3–4 min). Transfer to a plate.
4. Add remaining 1 tbsp oil. Stir-fry scallion whites, mushrooms, cabbage, and carrot with a pinch of salt until crisp-tender and lightly charred (3–4 min). Add garlic and ginger; cook 30 seconds.
5. Return bison to pan. Add cooked noodles and sauce. Toss over high heat 1–2 minutes until glossy and hot, adding a splash of water if needed to loosen.
6. Finish with scallion greens and sesame seeds. Serve immediately.