Careme Recipes

Ingredients

• Fresh Wild Mussels (never frozen; sustainably sourced) 2 lb, scrubbed and debearded $4.99/lb (sale)
• Organic Leeks-Order by the Bunch (2-3 leeks per bunch) 1 medium leek, white & light green thinly sliced $5.49/lb
• Simple Truth Organic® Garlic Bulbs 3 cloves, minced $2.79/3 ct
• Unsalted butter 2 tbsp, divided
• Olive oil 2 tbsp, divided
• Dry hard cider or apple cider 1 cup
• Organic Yukon Gold Potatoes 1 lb, cut into 1/2-inch wedges $4.99/3 lb bag
• Organic Fuji Apple – Each 1 small, diced (optional for sweetness) $2.79/lb
• Simple Truth Organic® Baby Dill (optional) 2 tbsp, chopped $2.79
• Kosher salt & black pepper to taste

Instructions

1. Prep the mussels and veg: Scrub mussels under cold water, remove beards, and discard any with cracked shells or that stay open when tapped. Slice leek, mince garlic, and dice the apple (if using). Heat oven to 450°F.
2. Roast the potatoes: Toss potato wedges with 1.5 tbsp olive oil, salt, and pepper on a parchment-lined sheet. Roast 25–30 minutes, flipping once, until deeply golden and crisp.
3. Start the mussel base: In a wide pot with lid, melt 1 tbsp butter with 1/2 tbsp olive oil over medium heat. Add sliced leek and a pinch of salt; cook 5–6 minutes until soft and sweet. Stir in garlic for 30 seconds.
4. Build the broth: Pour in the cider, bring to a lively simmer, and taste—season with a pinch of salt if needed.
5. Steam the mussels: Add mussels, cover, and cook 5–7 minutes, shaking the pot once halfway through, until most have opened. Discard any that remain closed.
6. Finish: Off the heat, stir in the diced apple (optional), remaining 1 tbsp butter, half the dill, and cracked black pepper. Swirl to emulsify the broth.
7. Serve: Divide mussels and broth between two bowls. Top with remaining dill. Serve the crispy potatoes on the side for dipping into the broth.

Ingredients

• Simple Truth® Natural Lamb Loin Chops ~1 lb (about 4 small chops) $13.49/lb (sale)
• Kroger® Brussels Sprouts Halves 12 oz $3.99/12 oz
• Organic Fresh Large Bartlett Pear - Each 1 large, diced $3.49/lb
• Organic Jumbo Yellow Onions 1/2 medium, thinly sliced $2.19/lb
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $2.79/3 ct
• Olive oil 2 tbsp, divided
• Unsalted butter 1 tbsp
• Dijon mustard 1 tsp
• Apple cider vinegar 2 tsp
• Dried Italian seasoning or thyme 1 tsp
• Kosher salt & black pepper to taste
• Crushed red pepper flakes (optional) pinch

Instructions

1. Prep the lamb: Pat chops dry. Season on both sides with 1 tsp salt, black pepper, and Italian seasoning/thyme. Rub with 1 tsp olive oil and let sit at room temp 10–15 minutes.
2. Start the hash (stove): Heat a large skillet over medium-high. Add 1 tbsp olive oil. Place Brussels sprouts cut-side down; cook undisturbed 3–4 minutes until well caramelized. Toss, then add sliced onion and 1/2 tsp salt; cook 3–4 minutes until softened.
3. Finish the hash: Stir in pear and garlic; cook 1–2 minutes. Add butter, Dijon, and vinegar; toss to glaze. Season with pepper and a pinch of red pepper flakes if using. Keep warm over low.
4. Grill the lamb (grill or grill pan): Preheat to high and oil the grates (or heat a grill pan until smoking). Grill chops 3–4 minutes per side for medium-rare (about 130°F), or to desired doneness. Rest 5 minutes.
5. Serve: Spoon the warm Brussels-pear hash onto plates and top with lamb chops, drizzling any juices over the top.

Ingredients

• Simple Truth® Natural Boneless Skinless Fresh Chicken Breast Family Pack BIG DEAL! 1 lb, cut into 1-inch pieces $5.99/lb (sale)
• Organic Butternut Squash ~1.5 lb, peeled and 3/4-inch cubes $1.99/lb
• Organic Kale 8 oz, chopped (stems removed) $2.99/16 oz
• Organic Jumbo Yellow Onions 1 small, diced $2.19/lb
• Simple Truth Organic® Garlic Bulbs 3 cloves, minced $2.79/3 ct
• Red curry paste 2–3 tbsp (to taste)
• Coconut milk 1 can (13.5 oz)
• Chicken stock or water 1/2 cup (more as needed)
• Fish sauce (optional) 1 tbsp
• Brown sugar or honey 1 tsp
• Neutral oil 1 tbsp
• Jasmine rice (dry) 1 cup, to serve (yields ~3 cups cooked)

Instructions

1. Prep rice: Rinse 1 cup jasmine rice and start cooking according to package directions so it’s ready when the curry is done.
2. Prep produce and chicken: Peel and cube squash; chop kale; dice onion; mince garlic; cut chicken into 1-inch pieces and season lightly with salt.
3. Bloom aromatics (stove): Heat oil in a deep skillet or pot over medium. Add onion with a pinch of salt; cook 3–4 minutes. Stir in garlic for 30 seconds, then red curry paste; cook 1 minute until fragrant.
4. Simmer squash: Stir in coconut milk and stock; bring to a gentle simmer. Add squash, cover partially, and cook 12–15 minutes, stirring occasionally, until nearly tender.
5. Cook chicken: Add chicken pieces; simmer uncovered 7–10 minutes until cooked through (165°F) and the sauce slightly thickens. Add a splash more stock if it gets too thick.
6. Finish with greens: Stir in kale; cook 2–3 minutes until just wilted. Season with fish sauce (if using) and sugar. Adjust salt and heat with more curry paste if desired.
7. Serve: Spoon curry over bowls of hot rice.