Careme Recipes

Ingredients

• Simple Truth® Natural Lamb Loin Chops about 2.25 lb $15.99/lb
• Parsnips Bulk 1 lb $3.49/lb
• Yukon Gold Potatoes 1 lb $1.49/lb
• Organic Leeks 1 bunch $5.49
• Organic Lacinato Kale 1 bunch $2.99
• Shallots 2 medium $4.49/lb
• Kroger® Whole Garlic Bulbs 1 bulb $2.49
• Fresh Organic Lemon 1 $1.69
• Simple Truth Organic® Rosemary 1 pack $2.79
• Simple Truth Organic® Thyme 1 pack $2.79
• Simple Truth Organic® Low Sodium Free Range Chicken Broth 1 carton $1.79
• Stoller Family Estate Willamette Valley Pinot Noir 2 x 750 ml $22.99

Instructions

1. Heat oven to 425°F. Pat dry about 2.25 lb lamb loin chops and season with salt, pepper, chopped rosemary, chopped thyme, and 2 minced garlic cloves.
2. Trim, wash, and slice 1 bunch leeks. Peel and cube 1 lb parsnips and 1 lb Yukon Gold potatoes. Strip kale leaves from stems and tear into large pieces.
3. Boil the parsnips and potatoes in salted water until very tender, 15-18 minutes.
4. Meanwhile, sear lamb chops in a hot oven-safe skillet with oil, about 2 minutes per side, until well browned. Transfer skillet to oven and roast 6-10 minutes for medium-rare to medium. Rest lamb 8 minutes.
5. In a second skillet, cook sliced leeks and 1 minced shallot in olive oil until soft and lightly golden. Add kale with a splash of broth and cover 2-3 minutes until wilted; season with salt, pepper, and a squeeze of lemon.
6. For the sauce, sauté remaining shallot in the lamb pan after removing the chops. Add 3/4 cup broth and simmer to reduce to a glossy sauce; finish with chopped thyme and a squeeze of lemon.
7. Drain parsnips and potatoes, then mash with olive oil, a little broth, salt, pepper, and roasted garlic if desired until silky.
8. Plate the purée first, top with a neat mound of leek-kale, arrange lamb chops over or beside, and spoon over the shallot reduction.

Ingredients

• Simple Truth® Natural Lamb Loin Chops about 2 lb $15.99/lb
• Green Savoy Cabbage 1 lb $2.69/lb
• Small Granny Smith Apple 2 $0.99
• Shallots 2 $4.49/lb
• Organic Carrots Bunch 1 bunch $2.99
• Fresh Brussels Sprouts - Order by the Pound 1 lb $3.99/lb
• Fresh Organic Lemon 1 $1.69
• Simple Truth Organic® Rosemary 1 pack $2.79
• Parsley 1 bunch $1.69
• Simple Truth Organic® Low Sodium Free Range Chicken Broth 1 carton $1.79
• Kroger® Whole Garlic Bulbs 1 bulb $2.49
• Stoller Family Estate Willamette Valley Pinot Noir 2 x 750 ml $22.99

Instructions

1. Heat oven to 425°F. Trim Brussels sprouts and halve if large; cut carrots into elegant batons. Toss with oil, salt, pepper, and one minced garlic clove, then roast 20-25 minutes until browned and tender.
2. Season about 2 lb lamb loin chops with salt, pepper, chopped rosemary, and lemon zest.
3. Thinly slice 1 lb Savoy cabbage, 2 shallots, and 2 apples.
4. In a wide skillet, cook shallots in olive oil until softened. Add cabbage with salt and pepper; cook until wilted and lightly caramelized, about 8-10 minutes. Add half the apples and a splash of broth; cook until silky. Finish with a little lemon juice.
5. In another skillet, sear the lamb chops over medium-high heat 2-3 minutes per side until browned and cooked to your preferred doneness. Rest 5-8 minutes.
6. For a quick pan sauce, add the remaining apples to the lamb skillet with a little oil and cook until lightly golden. Add 1/2 cup broth, scrape up the browned bits, and reduce slightly. Stir in chopped parsley and a tiny squeeze of lemon.
7. Plate the braised cabbage in a swoop, add the lamb chops, then arrange roasted Brussels sprouts and carrots alongside. Spoon the apple-shallot sauce over the lamb.

Ingredients

• Simple Truth® Natural Lamb Loin Chops about 2.25 lb $15.99/lb
• White Sweet Potato 2 lb $2.69/lb
• Kroger® Whole Baby Bella Mushrooms 16 oz $3.69
• Organic Green Onions 1 bunch $2.19
• Organic Kale 1 lb $2.99
• Fresh Organic Lemon 1 $1.69
• Organic Italian Parsley 1 bunch $2.49
• Kroger® Whole Garlic Bulbs 1 bulb $2.49
• Simple Truth Organic® Thyme 1 pack $2.79
• Simple Truth Organic® Low Sodium Free Range Chicken Broth 1 carton $1.79

Instructions

1. Heat oven to 425°F. Peel and cube 2 lb white sweet potatoes. Toss 16 oz baby bella mushrooms with oil, salt, pepper, thyme, and 2 smashed garlic cloves on a sheet pan.
2. Roast the mushrooms for 18-22 minutes until browned and concentrated. At the same time, boil the white sweet potatoes in salted water until tender, about 15 minutes.
3. Season about 2.25 lb lamb loin chops with salt, pepper, thyme, minced garlic, and lemon zest.
4. Sear lamb chops in a hot skillet with oil, 2-3 minutes per side, then lower heat and cook to medium-rare or medium as desired. Rest 5-8 minutes.
5. Sauté 1 lb kale in olive oil with sliced green onions and a splash of broth until just tender. Season with salt, pepper, and lemon juice.
6. Drain the sweet potatoes and mash with olive oil, a splash of broth, salt, and pepper until smooth.
7. Make a quick finishing sauce by adding 1/2 cup broth to the lamb pan, scraping up browned bits, and reducing slightly. Stir in chopped parsley and lemon juice off heat.
8. Plate the mash, add the kale, set lamb chops on top or alongside, and scatter the roasted mushrooms around. Spoon over the parsley-lemon pan sauce.

Ingredients

• DRAPER VALLEY FARMS® Bone In Split Chicken Breasts about 2 lb $4.49/lb
• Organic Leeks 1 bunch $5.49
• Crimini Mushrooms 8 oz $4.99
• Yukon Gold Potatoes 1 lb $1.49/lb
• Organic Carrots Bunch 1 bunch $2.99
• Kroger® Whole Garlic Bulbs 3 cloves $2.49
• Simple Truth Organic® Low Sodium Free Range Chicken Broth 1 cup $1.79
• Fresh Organic Lemon 1 $1.69
• Simple Truth Organic® Thyme 1 small pack, use 2 tsp leaves $2.79
• Parsley 2 tbsp chopped $1.69
• Fresh Asparagus 1 lb $4.99
• Fresh Large Ripe Avocado 1 $1.50
• La Crema Sonoma Coast Chardonnay California White Wine 2 x 750 ml $16.99

Instructions

1. Prep the ingredients: pat dry about 2 pounds DRAPER VALLEY FARMS® bone-in split chicken breasts at $4.49 per pound and season all over with salt and pepper. Trim and halve 1 pound Yukon Gold potatoes at $1.49 per pound if large. Peel and cut 1 bunch Organic Carrots at $2.99 into thick batons. Trim 1 pound Fresh Asparagus at $4.99. Clean and thinly slice 1 bunch Organic Leeks at $5.49, using the white and light green parts. Slice 8 ounces Crimini Mushrooms at $4.99. Mince 3 cloves from Kroger® Whole Garlic Bulbs at $2.49. Zest and juice 1 Fresh Organic Lemon at $1.69. Strip 2 teaspoons thyme leaves from the Simple Truth Organic® Thyme at $2.79 and chop 2 tablespoons Parsley at $1.69. Dice 1 Fresh Large Ripe Avocado at $1.50 for serving.
2. Heat the oven to 425°F. Toss the 1 pound Yukon Gold potatoes and the carrot batons from 1 bunch Organic Carrots with olive oil, salt, pepper, and half the 2 teaspoons thyme. Spread on a sheet pan and roast for 15 minutes.
3. While the vegetables start roasting, heat a large oven-safe skillet over medium-high heat with a little oil. Sear the seasoned 2 pounds bone-in split chicken breasts skin-side down until deeply golden, about 5 to 7 minutes. Flip, add 1 minced garlic clove, and transfer the skillet to the 425°F oven. Roast until the chicken reaches 165°F, about 18 to 22 minutes depending on size.
4. Add the 1 pound Fresh Asparagus to the roasting pan with the potatoes and carrots after their first 15 minutes. Toss with a little oil, salt, and pepper, then continue roasting until the potatoes are tender and the asparagus is just cooked, about 10 to 12 minutes more.
5. Move the chicken to a platter to rest. Return the skillet to medium heat. Add the sliced 1 bunch Organic Leeks, the 8 ounces Crimini Mushrooms, and the remaining 2 minced garlic cloves. Cook in the chicken drippings with a pinch of salt until the leeks soften and the mushrooms brown, about 6 to 8 minutes.
6. Pour in 1 cup Simple Truth Organic® Low Sodium Free Range Chicken Broth at $1.79 and half the lemon juice from the 1 Fresh Organic Lemon. Simmer until lightly reduced and glossy, about 3 to 4 minutes. Stir in the remaining thyme and 1 tablespoon chopped Parsley. Taste and adjust seasoning.
7. Arrange the roasted potatoes, carrots, and asparagus on a platter. Spoon over a little lemon juice and the remaining 1 tablespoon Parsley. Scatter the diced 1 Fresh Large Ripe Avocado over the asparagus at the last minute for a modern, upscale finish.
8. Slice or portion the rested chicken breasts and serve over or beside the leek-mushroom pan sauce with the roasted vegetables. Serve with the suggested Chardonnay or Pinot Noir.