Careme Recipes

Ingredients

• Simple Truth™ Natural Bison Ribeye Steak 1 (8 oz) $14.49 (sale)
• Organic Yukon Gold Potatoes ~3/4 lb (about half the bag), cut into 1-inch chunks $4.99
• Organic Broccoli Bunch (or Broccoli Crown) 1 bunch/crown, cut into florets (and sliced stems) $3.49 (or $2.99)
• Organic Jumbo Yellow Onion 1/2 onion, thin-sliced (optional for roasting with potatoes) $2.19/lb
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced (plus 1 clove for roasting, optional) $2.79
• Parsley + oregano (or use dried oregano) 1 packed cup parsley, 1–2 tbsp oregano (or 1 tsp dried)
• Red wine vinegar (or lemon) 1 1/2 tbsp
• Olive oil 4–5 tbsp, divided
• Red pepper flakes Pinch
• Salt & black pepper To taste

Instructions

1. Prep: Heat oven to 425°F. Pat bison dry; season generously with salt and pepper. Cut potatoes into chunks; cut broccoli into florets (peel/slice stems so they roast evenly).
2. Roast potatoes: Toss potatoes (and optional onion) with 1 1/2 tbsp olive oil, salt, pepper. Spread on a sheet pan. Roast 20 minutes.
3. Add broccoli: Toss broccoli with 1 tbsp olive oil, salt, pepper (and optional smashed garlic clove). Add to the same pan, turning potatoes. Roast 12–15 minutes more until potatoes are crisp-tender and broccoli has browned edges.
4. Make chimichurri: Finely chop parsley and oregano. Stir with minced garlic, red pepper flakes, vinegar, and 3 tbsp olive oil. Taste and adjust salt/acid.
5. Sear bison (stove): Heat a skillet over medium-high until very hot. Add a small slick of oil. Sear steak 2–3 minutes per side for medium-rare (bison is lean—don’t overcook). Rest 5 minutes.
6. Serve: Slice steak against the grain. Spoon chimichurri over. Plate with roasted potatoes and broccoli.

Ingredients

• Simple Truth® Natural Ground Lamb 1 lb $9.99 (sale)
• Organic Lacinato Kale (or Organic Kale) 1 bunch, ribs removed, thinly sliced $2.99
• Simple Truth Organic® Roma Tomatoes (or canned crushed tomatoes if you have) 1 (16 oz) package, chopped (or ~2 cups crushed tomatoes) $3.99
• Organic Jumbo Yellow Onion 1 small onion, finely diced $2.19/lb
• Simple Truth Organic® Garlic Bulbs 3 cloves, minced $2.79
• Smoked paprika 1 1/2 tsp
• Ground cumin 1 tsp
• Dried oregano 1 tsp
• Red pepper flakes Pinch (optional)
• Olive oil 2 tbsp, divided
• Salt & black pepper To taste
• Rice (white or brown) 1 cup cooked (about 1/2 cup dry)

Instructions

1. Prep: Start rice on the stove (so it cooks while you make the sauce). Slice kale, dice onion, mince garlic.
2. Mix meatballs: In a bowl combine ground lamb, 1/2 the minced garlic, 1/2 tsp salt, black pepper, 1 tsp smoked paprika, 1 tsp oregano. Mix gently and form 10–12 small meatballs.
3. Brown meatballs (stove): Heat 1 tbsp olive oil in a skillet over medium-high. Brown meatballs on 2–3 sides, 4–5 minutes total (they’ll finish in sauce). Remove to a plate.
4. Build sauce: Lower heat to medium. Add remaining 1 tbsp olive oil, onion, a pinch of salt. Cook 3–4 minutes. Add remaining garlic, cumin, remaining smoked paprika, and red pepper flakes; cook 30 seconds.
5. Simmer: Stir in chopped tomatoes (and any juices) plus 1/3 cup water. Bring to a simmer, add meatballs back in, cover and simmer 10 minutes.
6. Add kale: Stir kale into the sauce (it will look like a lot). Cover and simmer 5–7 minutes until tender and meatballs are cooked through.
7. Serve: Taste sauce for salt/pepper. Spoon meatballs and tomato-kale sauce over rice.

Ingredients

• Wild-Caught Whole Fresh Dungeness Crab 1 lb (or ask for picked meat if available) $8.99 (sale)
• Organic Leeks (bunch) 1 large leek, halved and thin-sliced, well washed $5.49
• Organic Russet Potatoes (or Organic Yukon Gold) 3/4 lb, diced 1/2-inch $1.79/lb (or $4.99/3 lb)
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $2.79
• Celery (sleeved) 1 stalk, small dice (optional but nice) $2.49
• Dijon mustard 1 1/2 tsp
• Lemon (or red wine vinegar in a pinch) 1/2 lemon, juiced
• Butter or olive oil 2 tbsp
• Milk or half-and-half 1/2 cup (optional for a creamier finish)
• Fresh dill (optional) 1–2 tbsp chopped (or pinch dried dill)
• Salt & black pepper To taste

Instructions

1. Prep: If using whole crab, crack and pick the meat (save any juices). Slice leek and wash thoroughly to remove grit. Dice potatoes (and optional celery). Mince garlic.
2. Cook potatoes (stove): Put diced potatoes in a saucepan, cover with salted water, simmer 8–10 minutes until just tender. Drain well.
3. Sauté aromatics: In a wide skillet over medium heat, melt butter (or heat olive oil). Add leeks (and celery) with a pinch of salt. Cook 6–8 minutes until soft and sweet, stirring often. Add garlic and cook 30 seconds.
4. Combine: Add drained potatoes to the skillet. Toss and let them pick up some color for 3–4 minutes. If you want it looser/creamier, add milk/half-and-half and simmer 1–2 minutes.
5. Finish with crab: Off the heat, gently fold in crab meat (and any juices) so it warms without overcooking. Stir in Dijon, lemon juice, dill (if using), and black pepper. Taste and adjust salt/lemon.
6. Serve: Spoon into warm bowls. Great with a simple side salad if you have greens on hand.