Careme Recipes

Ingredients

• Simple Truth® Natural Grass Fed Angus Beef Strip Steak (10 oz) 1 (10 oz) steak $16.49 (sale)
• Organic Yukon Gold Potatoes (or Russet) 3/4 lb (about 2 medium), cut into 1-inch chunks $4.99 (3 lb) or $4.49 (3 lb)
• Organic Broccoli Bunch 1/2–3/4 lb, cut into florets $3.49/lb
• Organic Garlic 2 cloves, minced (or microplaned) $6.99/lb
• Organic Ginger Root (optional) 1 tsp grated (optional, adds zip) $5.99/lb
• Fresh parsley or cilantro (not listed) 1/2 cup, finely chopped —
• Red wine vinegar or lemon (not listed) 1 1/2 Tbsp vinegar or 2 Tbsp lemon juice —
• Olive oil (not listed) 4 Tbsp, divided —
• Red pepper flakes (not listed) Pinch —
• Salt & black pepper (not listed) To taste —

Instructions

1. Prep: Heat oven to 450°F. Pat steak very dry; salt generously on both sides and let sit at room temp while you prep everything else.
2. Prep potatoes: Toss potato chunks with 1 1/2 Tbsp olive oil, 1/2 tsp salt, pepper. Spread on a sheet pan cut-side down. Roast 18 minutes.
3. Prep broccoli: Toss florets with 1 Tbsp olive oil, 1/4 tsp salt, pepper. After potatoes have roasted 18 minutes, add broccoli to the same pan (or a second pan) and roast 12–15 minutes more, until potatoes are crisp and broccoli is charred-tender.
4. Make chimichurri: Mix chopped parsley/cilantro, garlic, (optional) ginger, vinegar/lemon, pinch red pepper flakes, and 1 1/2 Tbsp olive oil. Season with salt and pepper. Add a splash more oil if you want it looser.
5. Cook steak (stove): Heat a skillet (cast iron ideal) over medium-high until very hot. Add 1 Tbsp olive oil. Sear steak 3–4 minutes, flip, sear 2–4 minutes more to your doneness (125–130°F for medium-rare).
6. Rest & serve: Rest steak 5 minutes, slice against the grain. Spoon chimichurri over steak. Plate with roasted potatoes and broccoli.

Ingredients

• Fresh Catfish Fillet (never frozen; sustainably sourced) 3/4–1 lb total (2 fillets) $12.99/lb
• Simple Truth Organic® Whole White Mushrooms (or sliced) 8 oz, sliced $3.79 (8 oz) or $5.00 (16 oz)
• Organic Spinach 5–6 oz (about half a clamshell/bag) $3.49 (1 ct)
• Organic Garlic 2 cloves, minced $6.99/lb
• Lemon (not listed) 1 (zest + 2 Tbsp juice) —
• Butter (not listed) 2 Tbsp —
• Olive oil (not listed) 2 Tbsp, divided —
• Flour or cornstarch (not listed) 2 Tbsp (optional, for a light dredge) —
• Pickles or green olives (not listed) 2 Tbsp finely chopped (capers substitute) —
• Salt, pepper, smoked paprika (not listed) To taste —

Instructions

1. Prep: Pat catfish dry. Season with salt, pepper, and a pinch of smoked paprika. Optional: dust lightly with flour/cornstarch and shake off excess for a crisper crust.
2. Sauté mushrooms (stove): Heat 1 Tbsp olive oil + 1 Tbsp butter in a skillet over medium-high. Add mushrooms and a pinch of salt. Cook 6–8 minutes until browned; add half the garlic for the last 30 seconds. Scrape into a bowl.
3. Wilt spinach: In the same skillet, add a splash of oil if dry. Add spinach, a pinch of salt, and toss 1–2 minutes until just wilted. Add to the mushrooms; keep warm.
4. Sear catfish: Wipe skillet quickly if needed. Heat 1 Tbsp olive oil over medium-high. Sear catfish 3–4 minutes per side (depending on thickness) until opaque and flaky.
5. Make quick pan sauce: Lower heat to medium. Add remaining 1 Tbsp butter, lemon zest, lemon juice, and chopped pickles/olives to the pan. Swirl 20–30 seconds; add a tablespoon of water if you want more sauce.
6. Serve: Plate the mushroom–spinach mix and set catfish on top. Spoon pan sauce over. Great with extra lemon at the table.

Ingredients

• Simple Truth® Natural Ground Lamb (1 lb) 1 lb $9.49 (sale)
• Organic Green Cabbage (or Organic Red Cabbage) 1/2 small head (about 3–4 cups shredded) $2.49/lb
• Simple Truth Organic® Russet Potatoes (or Yukon Gold) 3/4 lb (about 2 medium), cut into 1/2-inch cubes $4.49 (3 lb) or $4.99 (3 lb)
• Organic Jumbo Yellow Onion (or red onion) 1 small, finely chopped $2.19/lb or $2.99/lb
• Organic Garlic 3 cloves, minced $6.99/lb
• Organic Ginger Root 1 Tbsp grated $5.99/lb
• Simple Truth Organic® Roma Tomatoes (or any tomatoes) 1 1/2 cups chopped (or a 14–16 oz can if you have it) $3.99 (16 oz)
• Olive oil or neutral oil (not listed) 3 Tbsp, divided —
• Ground cumin, ground coriander, turmeric, chili flakes (not listed) 1 tsp cumin; 1 tsp coriander; 1/2 tsp turmeric; chili to taste —
• Garam masala (optional, not listed) 1 tsp to finish —
• Salt & black pepper (not listed) To taste —
• Plain yogurt or lemon (optional, not listed) For serving —

Instructions

1. Prep: Cube potatoes; shred cabbage; chop onion. Grate ginger and mince garlic.
2. Crispy pan potatoes (stove): Heat 2 Tbsp oil in a large skillet over medium-high. Add potatoes, season with salt and pepper. Cook 12–15 minutes, turning occasionally, until browned and tender (add a splash of water and cover 2 minutes if they need help softening). Remove to a plate.
3. Brown lamb: In the same skillet, add a touch more oil only if needed. Add lamb and cook 6–8 minutes, breaking it up, until well browned. If there’s a lot of fat, spoon some off.
4. Build the masala: Add onion, cook 3 minutes. Add garlic and ginger, cook 30 seconds. Stir in cumin, coriander, turmeric, and chili; toast 15 seconds.
5. Simmer sauce: Add tomatoes plus 1/4 cup water. Scrape up browned bits. Simmer 6–8 minutes until saucy; season with salt and pepper. Optional: stir in garam masala at the end.
6. Quick cabbage sauté: Push lamb mixture to one side of the skillet. Add shredded cabbage to the empty side with a pinch of salt and a splash of water; sauté 3–4 minutes until crisp-tender, then toss together with the lamb.
7. Serve: Spoon lamb-and-cabbage keema over the crispy potatoes. Optional: top with yogurt or a squeeze of lemon.