Careme Recipes

Ingredients

• Simple Truth™ 90% Lean Natural Ground Bison 12 oz $11.49 (sale, 16 oz pack; use 12 oz)
• Organic White Sweet Potatoes 12 oz, peeled and 1/2-inch diced $2.79/lb
• Organic Yellow Onion 1 small, diced
• Simple Truth Organic® Garlic Bulbs 3 cloves, minced
• Tomato paste 2 tbsp
• Canned diced tomatoes 1 can (14.5 oz)
• Low-sodium beef or chicken broth 1 cup
• Canned black or pinto beans, drained and rinsed 1 can (15 oz)
• Chili powder 1 tbsp
• Ground cumin 1 tsp
• Smoked paprika 1 tsp
• Dried oregano 1/2 tsp
• Olive oil 1 tbsp
• Salt & black pepper To taste
• Lime 1, zest and juice divided
• Plain Greek yogurt or sour cream (optional) 2 tbsp for topping
• Cilantro (optional) Small handful, chopped
• Warm tortillas or cornbread (optional side) For serving

Instructions

1. Prep the produce: peel and dice the sweet potato, dice the onion, and mince the garlic. Open and rinse the beans.
2. Heat a medium Dutch oven or pot over medium-high. Add olive oil and the bison. Season with 1/2 tsp salt and pepper. Brown, breaking it up, about 4–5 minutes.
3. Stir in onion and cook until softened, 3–4 minutes. Add garlic, chili powder, cumin, smoked paprika, and oregano; cook until fragrant, 30 seconds.
4. Push everything to the sides, add tomato paste to the center, and cook to caramelize, 1 minute.
5. Add sweet potatoes, diced tomatoes (with juices), and broth. Bring to a boil, then reduce to a lively simmer. Cover partially and cook, stirring occasionally, until sweet potatoes are tender, 18–22 minutes.
6. Stir in the beans and simmer uncovered 5 minutes to thicken. Add lime zest and juice to taste; adjust salt and pepper.
7. Ladle into bowls and top with a dollop of yogurt, cilantro, and a final squeeze of lime. Serve as-is (stew qualifies as a complete meal) or with warm tortillas/cornbread on the side.

Ingredients

• Fresh Rockfish Fillet (Pacific caught, on sale) 12 oz, cut into 2-inch chunks $4.99/lb (sale)
• Live Manila Clams (sustainably sourced) 1 lb, scrubbed $9.99/lb
• Organic Yellow Onion 1 small, finely diced
• Simple Truth Organic® Garlic Bulbs 4 cloves, thinly sliced
• Crushed red pepper flakes 1/4–1/2 tsp
• Dry white wine 1 cup
• Canned crushed tomatoes 1 cup
• Seafood stock or water 1 cup
• Olive oil 2 tbsp, plus more for bread
• Lemon 1, cut into wedges
• Fresh parsley 2 tbsp, chopped
• Baguette or sourdough 4–6 slices, for grilling/toasting
• Salt & black pepper To taste

Instructions

1. Rinse clams under cold water, scrubbing shells. Discard any with cracked shells or that don’t close when tapped. Keep chilled.
2. Heat the oven to broil. Brush bread slices with olive oil, season with a pinch of salt, and broil on a sheet pan until golden, 1–2 minutes per side; set aside.
3. Set a wide, deep skillet or Dutch oven over medium heat. Add olive oil, onion, and a pinch of salt; cook until translucent, 3–4 minutes. Add garlic and red pepper flakes; cook 30 seconds until fragrant.
4. Pour in white wine; simmer 2 minutes to reduce slightly. Add crushed tomatoes and stock; bring to a simmer and season with salt and pepper.
5. Nestle in the rockfish pieces and simmer gently 3–4 minutes.
6. Add the clams, cover, and cook until they open, 5–7 minutes. Discard any that do not open.
7. Stir in parsley and a squeeze of lemon. Taste and adjust seasoning.
8. Ladle broth, fish, and clams into warm bowls. Serve with oven-grilled bread for dunking and lemon wedges on the side.

Ingredients

• Kroger® Large Raw Shrimp Peeled & Deveined Tail Off (12 oz bag) 8 oz, thawed, patted dry $6.99 (sale, 12 oz; use ~8 oz)
• Organic Butternut Squash 1 lb, peeled and 3/4-inch diced $1.99/lb
• Organic Lacinato Kale 1/2 bunch, ribs removed, thinly sliced $2.99/ea
• Short pasta (rigatoni, penne, or orecchiette) 5–6 oz dry
• Unsalted butter 2 tbsp
• Olive oil 1 tbsp
• Simple Truth Organic® Garlic Bulbs 3 cloves, minced
• Crushed red pepper flakes 1/2 tsp (to taste)
• Lemon 1, zest and juice
• Parmesan cheese (optional) 2–3 tbsp, finely grated
• Salt & black pepper To taste

Instructions

1. Heat oven to 425°F. Toss diced butternut with 2 tsp olive oil, salt, and pepper on a sheet pan. Roast until tender and caramelized, 20–25 minutes.
2. Bring a large pot of salted water to a boil. Cook pasta to al dente according to package; reserve 3/4 cup pasta water, then drain.
3. While pasta cooks, heat a large skillet over medium-high. Pat shrimp very dry, season with salt and pepper, and add remaining 1 tsp olive oil. Sear 1–2 minutes per side until just opaque; transfer to a bowl.
4. Reduce skillet heat to medium-low. Add butter; let it foam and turn golden brown, 2–3 minutes. Stir in garlic and red pepper flakes; cook 30 seconds until fragrant. Add kale and a splash of pasta water; toss until just wilted, 1–2 minutes.
5. Add roasted squash, cooked pasta, and shrimp to the skillet. Zest in the lemon, then add 1–2 tbsp lemon juice. Toss, loosening with more pasta water until glossy and saucy. Season to taste with salt and pepper.
6. Off heat, fold in Parmesan if using. Serve immediately with extra lemon for brightness.