Careme Recipes

Ingredients

• Simple Truth Natural Rack of Lamb, 4-rib (about 1 lb) 1 rack (about 1 lb) sale 18.49
• Dijon mustard 1.5 tbsp
• Garlic 3 cloves, minced
• Fresh rosemary 1 tbsp, finely chopped
• Fresh thyme 1 tsp, finely chopped
• Olive oil 3 tbsp, divided
• Kosher salt & black pepper to taste
• Delicata squash 1 small, seeded and 1/2-inch slices
• Brussels sprouts 8 oz, halved
• Baby or fingerling potatoes 3/4 lb, halved
• Lemon zest (optional) from 1/2 lemon

Instructions

1. Heat oven to 450°F. Line a sheet pan with parchment.
2. Toss potatoes, Brussels sprouts, and delicata with 2 tbsp olive oil, 1 tsp salt, and pepper. Spread on pan and roast 15 minutes.
3. Meanwhile, pat lamb dry. Mix Dijon, garlic, rosemary, thyme, 1 tbsp olive oil, 1/2 tsp salt, and pepper. Spread over meaty side.
4. Push veggies to the sides; set lamb rack in center, fat side up. Roast 12–15 minutes for medium-rare (pull at 125–130°F), or to desired doneness.
5. Rest lamb 8–10 minutes (carryover to ~130–135°F). While resting, toss vegetables on the pan and roast 5 more minutes to crisp.
6. Carve between bones into chops. Sprinkle lemon zest over vegetables and serve alongside.

Ingredients

• Simple Truth Natural Ground Lamb 12 oz (from 1 lb pack) sale 9.49
• Basmati rice 1 cup, rinsed
• Neutral oil (canola/avocado) 2 tbsp
• Yellow onion 1 medium, finely diced
• Garlic 3 cloves, minced
• Fresh ginger 1 tbsp, minced
• Serrano or jalapeño (optional) 1, minced
• Garam masala 2 tsp
• Ground cumin 1 tsp
• Ground coriander 1 tsp
• Turmeric 1/2 tsp
• Crushed red pepper (optional) pinch
• Canned diced tomatoes 1/2 cup (with juices)
• Frozen peas 1 cup
• Salt & black pepper to taste
• Cilantro 2 tbsp, chopped
• Lemon or lime 1/2, for squeezing

Instructions

1. Start rice: combine rinsed basmati with 1.25 cups water and a pinch of salt. Bring to a boil, cover, reduce to low, and cook 12 minutes. Rest off-heat 5 minutes, then fluff.
2. Heat oil in a large skillet over medium-high. Add onion with a pinch of salt; cook 4–5 minutes until translucent. Add garlic, ginger, and chili; cook 1 minute.
3. Add ground lamb, breaking it up. Season with 1/2 tsp salt and pepper. Brown 5–6 minutes until no longer pink.
4. Stir in garam masala, cumin, coriander, turmeric, and red pepper; cook 30 seconds until fragrant.
5. Add diced tomatoes; simmer 5 minutes to thicken. Stir in peas; cook 2–3 minutes until hot. Adjust salt and pepper.
6. Finish with cilantro and a squeeze of lemon/lime. Serve keema over fluffed rice.

Ingredients

• Simple Truth 90% Lean Natural Ground Bison 16 oz 16 oz (makes 4 thin patties) sale 11.49
• Kosher salt & black pepper to taste
• Sharp cheddar (optional) 2–4 slices
• Burger buns 2, split
• Neutral oil or ghee 1–2 tsp for griddle
• Green cabbage 2 cups, thinly shredded
• Crisp apple (Honeycrisp/Granny Smith) 1 medium, matchsticks or grated
• Carrot 1 small, grated
• Apple cider vinegar 1.5 tbsp
• Dijon mustard 1 tsp
• Honey or maple syrup 1 tsp
• Mayonnaise 1.5 tbsp (plus more for buns if desired)
• Salt & pepper (slaw) to taste

Instructions

1. Make slaw: In a bowl whisk vinegar, Dijon, honey, and mayo. Toss in cabbage, apple, and carrot. Season with salt and pepper. Rest 10 minutes.
2. Divide bison into 4 loose balls (about 4 oz each). Season tops lightly with salt and pepper.
3. Heat a cast-iron skillet or grill/griddle over medium-high until very hot. Lightly oil surface.
4. Place 2 balls on the hot surface, seasoned side down. Smash immediately with a sturdy spatula to 1/4-inch thin. Season the tops. Cook 1.5–2 minutes until edges crisp; flip, top with cheese (if using), cook 45–60 seconds more. Repeat with remaining patties.
5. Toast buns briefly on the hot surface.
6. Stack two patties per bun (or one for lighter portions). Add a smear of mayo, top with generous apple–cabbage slaw, cap with bun, and serve remaining slaw on the side.