Careme Recipes

Ingredients

• Simple Truth® Natural Lamb Loin Chops ~10–12 oz (2 small chops or 2 thick chops total) $13.49/lb (sale)
• Organic Yukon Gold Potatoes 12 oz (about 2 medium), cut into 1-inch chunks $3.99 (3 lb bag)
• Organic Lacinato Kale 1 small bunch (about 5–6 oz), stems removed, chopped $2.79
• Organic Jumbo Yellow Onion 1/2 onion, thinly sliced $1.49/lb
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $1.99 (3 ct)
• Organic Ginger Root 1 tsp finely grated (optional but great) $3.99/lb
• Pantry: olive oil, kosher salt, black pepper as needed
• Pantry: Dijon mustard 1 tsp
• Pantry: balsamic vinegar 2 tbsp
• Pantry: pomegranate juice (or cranberry juice) 1/3 cup
• Pantry: dried rosemary or thyme 1/2 tsp
• Pantry: butter (optional) 1 tsp

Instructions

1. Prep: Heat oven to 450°F. Pat lamb dry; season both sides generously with salt and pepper. Cut potatoes into chunks; rinse and dry well.
2. Roast potatoes: Toss potatoes with 1 tbsp olive oil, 1/2 tsp salt, pepper, and rosemary/thyme. Spread on a sheet pan; roast until browned and tender, 20–25 minutes, tossing once halfway.
3. Start glaze: In a small bowl, stir balsamic, pomegranate/cranberry juice, and Dijon. Set by the stove.
4. Sear lamb (stove): Heat a skillet over medium-high with a thin film of oil. Sear lamb chops until nicely browned, 2–3 minutes per side (for medium-rare, depending on thickness). Transfer chops to a plate to rest.
5. Reduce glaze: Pour the balsamic-pomegranate mixture into the same skillet; scrape up browned bits. Simmer until syrupy enough to coat a spoon, 2–4 minutes. Off heat, swirl in 1 tsp butter if using.
6. Quick kale sauté: In another pan (or wipe out the lamb pan after glazing), heat 1 tsp olive oil. Add onion; cook 2–3 minutes. Add garlic and optional ginger for 30 seconds. Add kale with a pinch of salt and 2 tbsp water; cover 2 minutes to steam, then uncover and toss until just tender, 1–2 minutes more.
7. Serve: Plate potatoes and kale. Spoon glaze over lamb; finish with black pepper.

Ingredients

• Hand Trimmed Boneless Skinless Fresh Chicken Breast 12 oz, cut into 1-inch pieces $3.99/lb (sale)
• Organic Butternut Squash 12–14 oz peeled and cubed (about 2–2 1/2 cups) $1.99/lb
• Organic Ginger Root 1 tbsp finely grated $3.99/lb
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $1.99 (3 ct)
• Organic Jumbo Yellow Onions 1/2 onion, diced $1.49/lb
• Organic Baby Bok Choy 8 oz, chopped (separate stems/leaves) $2.99/lb
• Pantry: neutral oil 1 tbsp
• Pantry: curry powder 2 tsp
• Pantry: ground cumin (optional) 1/2 tsp
• Pantry: coconut milk 1 can (13.5 oz)
• Pantry: chicken stock or water 1/2 cup
• Pantry: soy sauce or fish sauce 1–2 tsp, to taste
• Pantry: lime (optional) 1/2 lime, juiced
• Pantry: rice 3/4 cup dry (makes ~2 cups cooked)
• Pantry: salt, pepper as needed

Instructions

1. Prep: Start rice (stove) according to package directions (for many rices: 3/4 cup rice + 1 1/2 cups water + pinch of salt; simmer covered ~15 minutes, then rest 5).
2. Prep veg/protein: Cube squash. Dice onion. Grate ginger, mince garlic. Chop bok choy, keeping stems separate from leaves. Cut chicken into bite-size pieces; season lightly with salt and pepper.
3. Build flavor base: Heat oil in a pot over medium heat. Add onion with a pinch of salt; cook 3–4 minutes until softened. Add garlic and ginger; cook 30 seconds. Stir in curry powder (and cumin if using) for 30 seconds to bloom.
4. Simmer curry: Add chicken; stir 2 minutes to coat. Add squash, coconut milk, and stock/water. Bring to a simmer, then reduce to medium-low and cook until squash is tender and chicken is cooked through, 12–15 minutes.
5. Add greens: Stir in bok choy stems first; simmer 2 minutes. Add bok choy leaves; cook 1–2 minutes just until wilted.
6. Finish: Season with soy sauce/fish sauce, salt, pepper, and optional lime juice to brighten. If sauce is too thick, loosen with a splash of water; if too thin, simmer uncovered 2–3 minutes.
7. Serve: Spoon curry over rice for 2 hearty bowls.

Ingredients

• Kroger® Large Raw Shrimp Peeled & Deveined Tail Off 12 oz $7.00 (sale)
• Simple Truth Organic® Fresh Grape Snacking Tomatoes 10 oz $3.49
• Simple Truth Organic® Baby Dill 2 tbsp chopped (plus a little for garnish) $2.49
• Simple Truth Organic® Garlic Bulbs 3 cloves, sliced or minced $1.99 (3 ct)
• Private Selection™ Petite Potatoes With Herbes De Provence Seasoning Blend 12–16 oz $4.99 (16 oz)
• Pantry: olive oil 2 tbsp, divided
• Pantry: butter (optional) 1 tbsp
• Pantry: lemon (optional) 1/2 lemon, juiced
• Pantry: white wine or stock (optional) 1/4 cup
• Pantry: salt, pepper, red pepper flakes (optional) as needed

Instructions

1. Prep: Heat oven to 425°F. Pat shrimp very dry; season with salt and pepper. Halve any larger grape tomatoes.
2. Roast potatoes (oven): Spread potatoes on a sheet pan, drizzle with 1 tbsp olive oil, add a pinch of salt and pepper (they’re already seasoned). Roast until browned and tender, 20–25 minutes, shaking once.
3. Blister tomatoes (stove): Heat a large skillet over medium-high with 1/2 tbsp olive oil. Add tomatoes and a pinch of salt; cook until blistered and starting to burst, 4–6 minutes. Transfer tomatoes to a bowl.
4. Sauté shrimp: In the same skillet, add remaining 1/2 tbsp olive oil. Add garlic; cook 20–30 seconds. Add shrimp in a single layer; cook until pink and just cooked through, about 1–2 minutes per side.
5. Make quick pan sauce: Return tomatoes to the skillet. Add optional white wine/stock; simmer 1 minute, scraping up any browned bits. Off heat, stir in butter (if using), dill, and optional lemon juice. Taste and adjust salt, pepper, and optional red pepper flakes.
6. Serve: Plate roasted potatoes and spoon shrimp + tomato-dill sauce over the top. Garnish with extra dill.