Careme Recipes

Ingredients

• Simple Truth® Natural Lamb Loin Chops 1 lb (about 2–4 chops) $13.49/lb (sale)
• Brussels sprouts, halved 10 oz
• Yukon Gold potatoes, 1-inch chunks 10 oz
• Olive oil 3 tbsp, divided
• Lemon (zest and juice) 1
• Garlic, minced 2 cloves
• Dried oregano (or fresh) 1 tsp (or 2 tsp fresh)
• Kosher salt and black pepper To taste
• Crushed red pepper (optional) Pinch

Instructions

1. Heat oven to 425°F. Toss Brussels sprouts and potatoes with 2 tbsp olive oil, salt, and pepper. Spread on a sheet pan and roast 22–25 minutes, stirring once, until browned and tender.
2. Meanwhile, pat lamb chops dry. In a bowl mix 1 tbsp olive oil, lemon zest, 1 tbsp lemon juice, garlic, oregano, 1/2 tsp salt, and pepper. Rub onto chops; marinate at room temp 10–15 minutes.
3. Heat a grill or grill pan (or cast-iron skillet) over medium-high. Sear lamb 3–4 minutes per side for medium (130–135°F). Adjust time for preferred doneness.
4. Rest chops 5 minutes. Squeeze remaining lemon over chops. Serve with the roasted sprouts and potatoes; sprinkle with a pinch of red pepper if desired.

Ingredients

• Simple Truth™ 90% Lean Natural Ground Bison (16 oz) 1 package $11.49 (sale)
• Olive oil 1 tbsp
• Yellow onion, diced 1 small
• Poblano or green bell pepper, diced 1
• Garlic, minced 3 cloves
• Sweet potato, peeled and 1/2-inch dice 1 medium (~10 oz)
• Tomato paste 1 tbsp
• Diced tomatoes, canned 1 can (14.5 oz, low sodium if possible)
• Black beans, drained and rinsed 1 can (15 oz)
• Low-sodium beef or chicken broth 1 cup
• Chili powder 1.5 tsp
• Ground cumin 1 tsp
• Smoked paprika 1 tsp
• Chipotle in adobo, minced (optional) 1 tsp
• Kosher salt and black pepper To taste
• Lime wedges and chopped cilantro (optional) For serving
• Plain Greek yogurt or sour cream (optional) 2 tbsp

Instructions

1. Heat a Dutch oven over medium-high. Add oil, then bison; season with 1/2 tsp salt and pepper. Brown 4–5 minutes, breaking up meat. Spoon off excess fat if needed.
2. Add onion and poblano; cook 3–4 minutes until softened. Stir in garlic for 30 seconds.
3. Add chili powder, cumin, smoked paprika, and chipotle (if using); toast 30 seconds. Stir in tomato paste and cook 1 minute.
4. Add tomatoes, broth, and sweet potato. Bring to a boil; reduce to a lively simmer, cover, and cook 18–20 minutes until potato is tender.
5. Stir in black beans; simmer uncovered 5–10 minutes to thicken. Adjust salt and pepper. Finish with a squeeze of lime.
6. Serve in bowls with cilantro and a dollop of yogurt if desired.

Ingredients

• DRAPER VALLEY FARMS® Bone-In Chicken Thighs 1.25 lb (about 4 small thighs) $3.79/lb (sale)
• Olive oil 1.5 tbsp
• Dijon mustard 1.5 tbsp
• Maple syrup 1.5 tbsp
• Apple cider vinegar 2 tsp
• Fresh thyme leaves (or 1/2 tsp dried) 1 tsp
• Garlic, minced 2 cloves
• Kosher salt and black pepper To taste
• Carrots, peeled and cut into batons 2 medium
• Red onion, wedges 1 small
• Green cabbage, thick wedges (core intact) 1/4 small head
• Crisp apple (e.g., Honeycrisp), thick slices 1 large

Instructions

1. Heat oven to 425°F. Line a sheet pan with foil or parchment.
2. Whisk olive oil, Dijon, maple syrup, cider vinegar, thyme, garlic, 3/4 tsp salt, and pepper to make a glaze.
3. Pat chicken dry; season lightly with salt and pepper. Toss carrots, onion, and cabbage with 1–2 tbsp of the glaze (just to coat). Spread vegetables on the pan.
4. Nestle chicken thighs skin-side up on top of vegetables. Roast 20 minutes.
5. Brush remaining glaze over chicken; scatter apple slices around. Roast 10–15 minutes more, until chicken reaches 165°F and skin is browned. Optional: broil 1–2 minutes for extra crisp skin.
6. Rest 5 minutes. Toss vegetables in the pan juices and serve with the glazed chicken.