Careme Recipes

Ingredients

• Simple Truth® Natural Rack of Lamb, 4 Rib (1 lb) 1 rack $18.49
• Delicata squash 1 medium, seeded and sliced 1/2-inch half-moons
• Brussels sprouts 10 oz, halved
• Garlic 3 cloves, minced
• Fresh rosemary 1 tbsp, finely chopped
• Fresh thyme leaves 1 tsp
• Dijon mustard 1 tbsp
• Olive oil 3 tbsp, divided
• Lemon zest (optional) 1 tsp
• Kosher salt & black pepper to taste

Instructions

1. Heat oven to 450°F. Pat lamb dry; score fat cap lightly in a crosshatch (don’t cut into meat). Season all over with 1 tsp salt and 1/2 tsp pepper.
2. Mix garlic, rosemary, thyme, Dijon, 1 tbsp olive oil, and lemon zest. Set aside.
3. Toss delicata and Brussels sprouts with 2 tbsp olive oil, 3/4 tsp salt, and pepper on a sheet pan. Spread in a single layer.
4. Heat an oven-safe skillet over medium-high. Sear lamb 2–3 min per side until browned. Turn fat-side up, brush all over with the herb-Dijon mixture.
5. Roast: place lamb skillet on upper rack and veggies on lower rack. Roast 12–15 min for medium-rare (130°F), or to desired doneness. Toss vegetables once halfway through.
6. Rest lamb 8–10 min on a cutting board. Keep vegetables in the turned-off oven if you want extra caramelization.
7. Slice between the bones into chops. Serve with roasted squash and Brussels sprouts; spoon any pan juices over the lamb.

Ingredients

• Simple Truth™ 90% Lean Natural Ground Bison (16 oz) 1 package $11.49
• Organic Green Onions 1 bunch, thinly sliced (greens and whites divided) $1.99
• Short-grain white rice 1 cup uncooked (about 3 cups cooked)
• Garlic 3 cloves, minced
• Fresh ginger 1 tbsp, grated
• Low-sodium soy sauce (or tamari) 1/4 cup
• Brown sugar or honey 1½ tbsp
• Gochujang or chili-garlic sauce (optional heat) 1–2 tsp
• Toasted sesame oil 1 tsp
• Neutral oil 1 tbsp
• Green or Napa cabbage 2 cups, thinly shredded
• Carrot 1 medium, shredded
• Rice vinegar 2 tbsp (plus a pinch of salt and sugar for slaw)
• Sesame seeds 1 tbsp
• Salt & black pepper to taste

Instructions

1. Cook rice per package directions; keep warm.
2. Make quick slaw: Toss cabbage and carrot with 2 tbsp rice vinegar, a pinch each of salt and sugar. Set aside to soften 10–15 min.
3. Stir bison sauce: In a bowl, combine soy sauce, brown sugar/honey, gochujang (if using), sesame oil, half the green onion whites, garlic, and ginger.
4. Heat a large skillet over medium-high with neutral oil. Add bison; season lightly with salt and pepper. Cook, breaking up, until mostly browned, 3–4 min.
5. Pour in the sauce. Cook, stirring, until glossy and slightly reduced, 2–3 min. Stir in remaining green onion whites; remove from heat.
6. Fluff rice into bowls. Top with bison, a mound of slaw, green onion greens, and sesame seeds.
7. Taste and adjust: add a drizzle of rice vinegar or extra gochujang to preference.

Ingredients

• Simple Truth® Natural Lamb Loin Chops (1 lb) 1 package (about 4 chops) $13.49
• Russet or yellow potatoes 12 oz (2 small–medium), 1/2-inch dice
• Kale 1 small bunch, stems removed, chopped
• Apple (tart-sweet) 1 medium, thinly sliced
• Garlic 2 cloves, minced
• Dijon mustard 2 tsp
• Chicken broth 1/2 cup
• Apple cider or dry white wine 1/4 cup
• Butter 1 tbsp
• Olive oil 2½ tbsp, divided
• Fresh thyme leaves (or 1/2 tsp dried) 1 tsp
• Apple cider vinegar 1 tsp
• Kosher salt & black pepper to taste

Instructions

1. Start potatoes: In a large nonstick skillet, heat 1½ tbsp olive oil over medium. Add potatoes, 1/2 tsp salt, and pepper. Cook, tossing occasionally, until crisp and tender, 12–15 min. Transfer to a warm plate.
2. Season lamb chops with 1 tsp salt, 1/2 tsp pepper, and thyme. In the same skillet (or a separate heavy skillet), heat 1 tbsp olive oil over medium-high. Sear chops 3–4 min per side for medium-rare (135°F) or to desired doneness. Transfer to a plate to rest.
3. Pour off excess fat, leaving about 1 tsp in the pan. Add apple slices; sauté 1–2 min until lightly browned.
4. Add garlic; cook 30 seconds. Deglaze with cider/white wine, scraping browned bits. Reduce by half, 1–2 min.
5. Whisk in broth and Dijon; simmer 2–3 min to slightly thicken. Finish with butter; season to taste.
6. Meanwhile, in the potato skillet, add kale with a splash of water and a pinch of salt; sauté 2–3 min until wilted. Splash with apple cider vinegar.
7. Serve chops topped with apple–mustard pan sauce, alongside crispy potatoes and kale.