Careme Recipes

Ingredients

• Simple Truth® Natural Lamb Loin Chops (on sale) 4 small chops (about 1 lb total) $13.49/lb sale
• Olive oil 3 Tbsp, divided $0.30
• Kosher salt 1½ tsp, divided $0.05
• Black pepper 1 tsp, divided $0.05
• Simple Truth Organic® Garlic Bulbs 5 cloves, minced and divided $1.99/3-ct
• Fresh rosemary or thyme (optional but great with lamb) 2 tsp chopped $2.49
• Organic Yukon Gold Potatoes 1 lb (about 3–4 medium potatoes), peeled and chunked $3.99/3 lb bag
• Butter 2–3 Tbsp $0.40
• Milk or half-and-half ¼–⅓ cup, warmed $0.25
• Organic Kale (bunch or 16 oz bag) ½ bunch or ~8 oz, stems removed, leaves sliced $2.79
• Baby Organic Broccoli or Organic Broccoli Bunch ½ bunch (about 6 oz), cut into bite-size florets and stems sliced $2.99
• Lemon ½ lemon, cut in wedges $0.75
• Red pepper flakes (optional) Pinch, for greens $0.05

Instructions

1. Start the potatoes: Peel Yukon Gold potatoes and cut into 1½-inch chunks. Add to a medium pot, cover with cold water by 1 inch, add ½ tsp salt. Bring to a boil over high heat, then reduce to a lively simmer on the stove. Cook 12–15 minutes until very tender when pierced.
2. Preheat oven: Heat oven to 400°F. Pat lamb chops very dry with paper towels.
3. Season the lamb: Rub lamb chops with 1 Tbsp olive oil, 1 tsp salt, ½ tsp black pepper, half the minced garlic (about 2–3 cloves), and chopped rosemary/thyme. Let sit at room temp 10 minutes while you prep greens.
4. Prep vegetables: Strip kale leaves from stems and slice leaves into thin ribbons. Cut baby broccoli into bite-size florets and slice tender stems. Mince remaining garlic.
5. Sear lamb on the stove: Heat a large oven-safe skillet over medium-high. Add 1 Tbsp olive oil. When shimmering, add lamb chops and sear 2–3 minutes per side until nicely browned.
6. Finish lamb in oven: Transfer skillet with lamb to oven. Roast 5–8 minutes more, flipping once, until internal temp hits 130–135°F for medium-rare or 140°F for medium. Transfer chops to a plate, tent with foil, and rest 5–10 minutes.
7. Make the mashed potatoes: Drain cooked potatoes very well. Return to hot pot over low heat for 30 seconds to steam off excess moisture. Mash with butter and enough warmed milk/half-and-half to reach creamy consistency. Stir in a pinch of salt and pepper to taste and 1 minced garlic clove if you like them garlicky. Keep warm covered.
8. Sauté kale & broccoli on the stove: In a wide skillet, heat remaining 1 Tbsp olive oil over medium. Add baby broccoli and a pinch of salt; sauté 3 minutes. Add sliced kale, remaining minced garlic, red pepper flakes if using, and 2–3 Tbsp water. Cook, tossing often, 4–6 minutes until greens are tender but still bright. Finish with a squeeze of lemon and adjust seasoning with salt and pepper.
9. Plate: Spoon half the mashed potatoes onto each plate. Add a pile of garlicky greens and 2 lamb chops per person. Drizzle any lamb pan juices over the chops and serve with extra lemon wedges.

Ingredients

• Live Manila Clams (sustainably sourced) 1 lb $6.99/lb
• Bay Scallops Farm Raised 80/120 ½ lb $9.99/lb
• Olive oil 3 Tbsp $0.30
• Organic Leeks (bunch, 2–3 per bunch) 2 small leeks, white & light green parts only, sliced and rinsed well $3.99/bunch
• Fresh Onions – Organic Jumbo Yellow or Sweet ½ medium, finely chopped $1.49–$1.59/lb
• Simple Truth Organic® Garlic Bulbs 4 cloves, thinly sliced $1.99/3-ct
• Fresh Organic Red Tomato or Organic Roma Tomatoes 2 medium, chopped (or 1½ cups chopped) $2.99–$3.19/lb
• Red pepper flakes (optional) ¼ tsp or to taste $0.05
• Dry white wine ½ cup $0.60
• Low-sodium seafood, chicken, or vegetable broth 2 cups $0.60
• Fresh thyme or parsley 2–3 tsp chopped, plus extra for garnish $2.49
• Lemon 1 (zest optional, juice used) $0.75
• Kosher salt about 1 tsp, to taste $0.05
• Black pepper ¼–½ tsp, to taste $0.05
• Crusty bread (for serving) 4 slices $1–$2

Instructions

1. Clean the clams: Rinse clams under cold water, discarding any with cracked shells or that stay open when tapped. If time allows, soak in very cold salted water (like seawater) for 20–30 minutes, then rinse again to help purge sand.
2. Prep aromatics: Slice leeks lengthwise, rinse thoroughly between layers to remove grit, then slice into ¼‑inch half-moons. Finely chop onion, slice garlic, and chop tomatoes.
3. Start the base on the stove: In a wide, heavy pot with lid (such as a Dutch oven), heat 3 Tbsp olive oil over medium heat. Add onion and leeks with a pinch of salt. Cook, stirring often, 6–8 minutes until soft and lightly translucent, but not browned.
4. Add garlic and spice: Stir in sliced garlic and red pepper flakes (if using). Cook 30–60 seconds until fragrant.
5. Add tomatoes & herbs: Add chopped tomatoes, a pinch of salt, and thyme or parsley. Cook 3–4 minutes, stirring, until tomatoes begin to break down a bit.
6. Deglaze: Pour in white wine, scraping up any bits from the bottom. Simmer 2–3 minutes to cook off the alcohol slightly.
7. Add broth & simmer: Stir in broth, a few strips of lemon zest if you like, and bring to a gentle simmer. Taste the broth and season lightly with salt and pepper; it should be pleasantly seasoned but not too salty yet (the clams are naturally briny).
8. Cook the clams: Increase heat to medium-high. Add clams to the pot, cover with a lid, and cook 4–6 minutes, checking occasionally. As soon as the clams open, fish them out with tongs to a bowl so they don’t overcook. Discard any that stay closed after 8 minutes.
9. Add scallops: With the broth at a gentle simmer, add the bay scallops. Cook 2–3 minutes just until opaque and tender.
10. Finish the stew: Return opened clams (and any collected juices) to the pot. Squeeze in the juice of ½ lemon, stir, and taste. Adjust with more salt, pepper, red pepper flakes, or lemon juice as needed.
11. Serve: Divide clams and scallops between two shallow bowls, then ladle hot broth and vegetables over the top. Sprinkle with chopped parsley or thyme. Serve immediately with crusty bread for dipping.

Ingredients

• Large Raw Shrimp Peeled & Deveined Tail Off (31/40 or similar) ½ lb $8.99/lb
• Bay Scallops Farm Raised 80/120 ¼ lb (about 4 oz) $9.99/lb
• Dried linguine or spaghetti 6 oz (about ¾ of a standard 8‑oz box) $1.00–$2.00
• Olive oil 3 Tbsp, divided $0.35
• Simple Truth Organic® Garlic Bulbs 4 cloves, thinly sliced or minced $1.99/3-ct
• Simple Truth Organic® Fresh Grape Snacking Tomatoes or Organic Roma Tomatoes 1½ cups halved grape tomatoes or 3 Roma tomatoes, chopped $3.49–$2.99
• Simple Truth Organic® Spinach 3–4 oz (about 3 big handfuls) $2.79
• Dry white wine or seafood/chicken broth ½ cup $0.50
• Lemon 1 (zest and juice) $0.75
• Red pepper flakes (optional) ¼ tsp or to taste $0.05
• Fresh parsley or basil 2–3 Tbsp chopped $2.49
• Kosher salt about 1½ tsp, divided $0.05
• Black pepper ½ tsp $0.05
• Pasta cooking water reserve about ½ cup —

Instructions

1. Prep shellfish: Pat shrimp and scallops very dry with paper towels. Season lightly with ¼ tsp salt and a pinch of black pepper. Keep refrigerated while you start the pasta.
2. Cook the pasta: Bring a large pot of salted water to a boil on the stove. Cook linguine according to package directions until just al dente. Before draining, reserve about ½ cup of the starchy pasta cooking water. Drain pasta.
3. Start the sauce base: While the pasta cooks, heat 2 Tbsp olive oil in a large wide skillet over medium heat. Add sliced or minced garlic and red pepper flakes, cooking 30–60 seconds until fragrant but not browned.
4. Add tomatoes: Stir in grape or Roma tomatoes and a pinch of salt. Cook 3–4 minutes, stirring, until they soften and release some juices.
5. Deglaze: Pour in white wine or broth. Bring to a simmer and cook 2–3 minutes to slightly reduce.
6. Cook shrimp: Push tomatoes to the edges of the pan. Add shrimp in a single layer, increase heat to medium-high, and cook about 1½–2 minutes per side until just turning opaque and pink. Transfer shrimp to a plate, leaving juices in the pan.
7. Cook scallops: Add bay scallops to the same pan. Cook 1–2 minutes, just until opaque and lightly firm. Avoid overcooking. Return shrimp (and any juices) to the pan.
8. Add spinach & pasta: Reduce heat to low. Add spinach and toss until just wilted, about 1 minute. Add drained pasta, remaining 1 Tbsp olive oil, zest of ½ lemon, and a splash of reserved pasta water.
9. Toss & season: Toss pasta vigorously with tongs for 1–2 minutes so the starchy water and pan juices form a light sauce that coats the noodles. Add more pasta water as needed, a spoonful at a time. Squeeze in juice of ½–1 lemon to taste. Season with additional salt and black pepper as needed.
10. Finish & serve: Remove from heat, sprinkle with chopped parsley or basil, and give a final toss. Divide between two plates, ensuring each serving gets plenty of shrimp and scallops. Serve immediately with extra lemon wedges.

Ingredients

• Whole Cooked Dungeness Crab or Fresh Wild Dungeness Crab (cooked) 1½–2 lb whole, or about 8 oz picked crab meat $6.99–$8.99/lb sale
• Large Peeled and Deveined Shrimp Raw 31/40 (or Extra Large Shrimp Cooked, tail on) ½ lb raw or cooked shrimp $8.99–$9.99/lb
• Small pasta shells (or orecchiette/ditalini) 4 oz (about 1¼ cups dry) $1–$2
• Olive oil 3 Tbsp $0.35
• Fresh Onions – Organic Jumbo Yellow or Sweet ½ medium, finely chopped $1.49–$1.59/lb
• Organic Leeks (optional but great) ½ small leek, white/light green only, thinly sliced and rinsed $3.99/bunch
• Simple Truth Organic® Garlic Bulbs 5 cloves, minced $1.99/3-ct
• Fresh Organic Red Tomato or Organic Roma Tomatoes 3–4 medium, chopped (about 2 cups) $2.99–$3.19/lb
• Tomato paste 1½ Tbsp $0.20
• Dry white wine ¾ cup $0.60
• Low-sodium seafood, chicken, or vegetable broth 2 cups $0.60
• Red pepper flakes ¼–½ tsp, to taste $0.05
• Fresh parsley and/or basil 3–4 Tbsp chopped $2.49
• Bay leaf (optional) 1 $0.05
• Lemon 1 (juice) $0.75
• Kosher salt about 1½ tsp, divided, to taste $0.05
• Black pepper ½ tsp, to taste $0.05

Instructions

1. Prepare crab: If starting with whole cooked Dungeness crab, crack and pick out the meat from legs and body; set meat aside and discard shells and gills. You want about 8 oz cooked crab meat.
2. Prep shrimp: If using raw shrimp, peel and devein if needed, then pat dry. If using cooked shrimp, just pat dry. Lightly season with a pinch of salt and pepper and keep chilled until needed.
3. Cook pasta shells: In a medium pot, bring salted water to a boil. Add small pasta shells and cook until al dente. Drain and toss with a tiny drizzle of olive oil to prevent sticking; set aside.
4. Start the stew base: In a large pot or Dutch oven, heat 3 Tbsp olive oil over medium heat. Add chopped onion (and sliced leek if using) plus a pinch of salt. Cook 6–8 minutes, stirring, until softened and just turning golden.
5. Add garlic & tomato paste: Stir in minced garlic, red pepper flakes, and tomato paste. Cook 1–2 minutes, stirring, until the paste darkens slightly and smells sweet.
6. Add fresh tomatoes: Add chopped tomatoes and another pinch of salt. Cook 5–7 minutes, stirring occasionally, until tomatoes have broken down into a rough sauce.
7. Deglaze with wine: Pour in white wine, scraping to release any browned bits from the bottom. Simmer 3–4 minutes to reduce slightly.
8. Add broth & herbs: Stir in broth and bay leaf (if using). Bring to a gentle simmer, then reduce heat to low-medium and cook 10 minutes to meld flavors. Taste and adjust salt and pepper; the broth should be flavorful before you add shellfish.
9. Cook the shrimp: If using raw shrimp, bring stew up to a gentle simmer and add shrimp. Cook 2–3 minutes until just opaque and pink, then turn heat to low. If using cooked shrimp, you’ll add them later just to warm through.
10. Add crab: Gently fold crab meat into the hot stew. If you’re using cooked shrimp, add them now as well. Warm everything through over low heat for 2–3 minutes, being careful not to vigorously boil (which can toughen the shellfish).
11. Finish the stew: Remove bay leaf. Stir in juice of ½–1 lemon and half of the chopped parsley/basil. Taste and adjust seasoning with more salt, pepper, red pepper flakes, or lemon as desired.
12. Serve: Place a small scoop of cooked pasta shells in the bottom of two wide, warm bowls (about half the cooked shells per serving). Ladle hot shellfish stew over the pasta in each bowl, making sure each gets plenty of crab and shrimp.
13. Garnish: Sprinkle with remaining chopped parsley/basil and serve right away, with additional lemon wedges on the side if desired.