Careme Recipes

Ingredients

• Simple Truth™ 90/10 Natural Ground Bison Pack 1 lb $11.49 sale (reg $11.99)
• Organic Spaghetti Squash 1 medium (about 2.5–3 lb) $1.99/lb
• Simple Truth Organic® Sliced Baby Bella Mushrooms 8 oz $3.99
• Organic Jumbo Yellow Onion 1 small $1.49/lb
• Simple Truth Organic® Garlic Bulbs 2 cloves $1.99 (3 ct)
• Fresh Organic On-the-Vine Tomatoes 2 medium, chopped (or 1 cup chopped) $3.19/lb
• Tomato paste 2 Tbsp (pantry)
• Red wine or broth 1/3 cup (optional but great)
• Dried oregano 1 tsp (pantry)
• Smoked paprika 1/2 tsp (pantry)
• Olive oil 2 Tbsp (pantry)
• Salt & black pepper to taste
• Parmesan or aged cheese 2–4 Tbsp, optional

Instructions

1. Prep: Heat oven to 425°F. Line a sheet pan.
2. Cut spaghetti squash in half lengthwise. Scoop out seeds. Rub cut sides with a little olive oil and salt. Place cut-side down on the sheet pan.
3. Roast until tender, 30–40 minutes (a knife should slide in easily).
4. Meanwhile, prep veg: thin-slice onion; mince garlic; slice mushrooms; chop tomatoes.
5. Stove: Heat a large skillet over medium-high. Add 1 Tbsp oil, then mushrooms and a pinch of salt. Cook until they brown and release moisture, 6–8 minutes.
6. Add onion to the mushrooms with another splash of oil if needed. Cook 3–4 minutes until softened. Stir in garlic for 30 seconds.
7. Add ground bison. Break up and brown well, 5–7 minutes. Season with salt, pepper, oregano, and smoked paprika.
8. Stir in tomato paste; cook 1 minute. Add chopped tomatoes and the red wine/broth (if using). Simmer 8–12 minutes until thick and glossy. Taste and adjust salt/pepper.
9. When squash is done, flip halves over and use a fork to scrape into strands. Divide squash “noodles” between 2 bowls.
10. Top with bison-mushroom ragù. Finish with Parmesan if you like.

Ingredients

• Fresh Steelhead Trout Fillet 12–14 oz total (2 portions) $9.99 sale (reg $11.99)
• Organic Yukon Gold Potatoes 3/4 lb (about 2 medium), cut into 1-inch chunks $3.99
• Organic Broccoli Bunch 1 bunch, cut into florets $2.99
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $1.99 (3 ct)
• Simple Truth Organic® Baby Dill 2 Tbsp chopped (or more to taste)
• Lemon 1 (zest + 2 Tbsp juice)
• Butter 1 Tbsp (optional but great)
• Olive oil 2–3 Tbsp (pantry)
• Dijon mustard 1 tsp (pantry, optional)
• Salt & black pepper to taste

Instructions

1. Prep: Heat oven to 450°F. Line a sheet pan (or use two pans for extra crispness).
2. Toss potato chunks with 1 Tbsp olive oil, salt, and pepper. Roast 15 minutes.
3. Meanwhile, pat trout dry very well. Season skin side and flesh side with salt and pepper. Chop dill; zest and juice lemon; mince garlic.
4. After 15 minutes, add broccoli to the pan: toss broccoli with 1 Tbsp olive oil, salt, and pepper. Continue roasting 12–15 minutes until potatoes are tender and broccoli is browned at edges.
5. Stove: Heat a nonstick or well-seasoned skillet over medium-high. Add 1 Tbsp oil. Place trout skin-side down and press gently for 20 seconds to prevent curling.
6. Cook until skin is crisp and fish is mostly opaque up the sides, 4–6 minutes (depending on thickness). Flip and cook 30–90 seconds more until just cooked through. Remove to plates, skin-side up.
7. Lower heat to medium. In the same skillet, add butter (or a drizzle of oil) and garlic; cook 20–30 seconds. Add lemon juice and zest; whisk in Dijon if using. Turn off heat and stir in dill.
8. Plate trout with roasted potatoes and broccoli. Spoon lemon-dill sauce over the fish (keep it mostly on the flesh so the skin stays crisp).

Ingredients

• Simple Truth® Natural Lamb Loin Chops 1 lb (about 2 large or 4 small chops) $13.49 sale (reg $15.99)
• Organic Kale (or Organic Lacinato Kale) 1 bunch (about 6–8 cups chopped) $2.79
• Simple Truth Organic® Fuji Apples – 2 Pound Bag 1 apple, thinly sliced $3.99 sale (reg $4.19)
• Organic Jumbo Red Onion 1/2 small, thinly sliced $1.59/lb
• Simple Truth Organic® Garlic Bulbs 2 cloves (1 for lamb, 1 for yogurt) $1.99 (3 ct)
• Plain Greek yogurt 1/2 cup
• Lemon 1 Tbsp juice + zest (optional)
• Olive oil 2 Tbsp (pantry)
• Ground cumin 1/2 tsp (pantry)
• Smoked paprika or black pepper 1/2 tsp paprika or 1 tsp pepper (pantry)
• Salt to taste
• Red wine vinegar or apple cider vinegar 1–2 tsp (pantry)

Instructions

1. Prep: Remove lamb from fridge 15 minutes before cooking. Pat dry.
2. Make quick garlic-yogurt: In a small bowl combine yogurt, 1 grated/minced garlic clove, pinch of salt, lemon juice/zest (if using), and a drizzle of olive oil. Set aside.
3. Season lamb: Rub chops with 1 Tbsp olive oil, 1 minced garlic clove, cumin, paprika (or extra pepper), and salt. (Keep it simple—lamb shines.)
4. Prep warm salad: Strip kale from stems and chop. Thin-slice apple and red onion.
5. Grill: Preheat grill to medium-high. Grill lamb chops 3–4 minutes per side for medium-rare (longer for medium), depending on thickness. Rest 5 minutes.
6. Stove (while lamb rests): Heat a large skillet over medium-high with 1 Tbsp olive oil. Add red onion and a pinch of salt; cook 2 minutes.
7. Add kale and 2 Tbsp water. Toss and cook until wilted and tender, 3–5 minutes. Stir in sliced apple for the last 1–2 minutes so it warms but stays slightly crisp.
8. Finish kale with vinegar, salt, and pepper to taste.
9. Serve lamb over the warm kale-apple sauté with a big spoonful of garlic yogurt on the side (or lightly drizzled).