Careme Recipes

Ingredients

• Simple Truth® Natural Boneless & Skinless Fresh Chicken Thighs 12 oz (about 4 small thighs) $5.99/lb (use ~3/4 lb for 2)
• Olive oil 2 tbsp, divided pantry
• Kosher salt 1 1/4 tsp, divided (to taste) pantry
• Black pepper 3/4 tsp, divided pantry
• Dried oregano 1 tsp pantry
• Dried thyme (or Italian seasoning) 1 tsp pantry
• Red pepper flakes (optional) 1/4 tsp pantry
• Simple Truth Organic® Garlic Bulbs 4 cloves, minced $2.79 / 3 ct (use 4 cloves)
• Fresh lemon 1 large, zested and juiced ~$0.75 each
• Chicken broth (low sodium) 3/4 cup pantry
• Unsalted butter 1 tbsp (optional but tasty) pantry
• Organic Kale (or Organic Lacinato Kale) 4–5 packed cups, stems removed, roughly chopped $2.99 / bunch or 16 oz
• Simple Truth Organic® Fresh Grape Snacking Tomatoes 1 1/2 cups (about 7 oz), left whole or halved $4.79 / 10 oz
• Organic Yellow Potatoes or Organic Yukon Gold Potatoes 3 medium (about 3/4 lb), cut into 1-inch chunks $2.49/lb (or $4.99/3 lb bag)
• Garlic powder (for potatoes, optional) 1/2 tsp pantry
• Fresh parsley (optional) 2 tbsp, chopped, for finishing ~$1.50/bunch

Instructions

1. Prep ingredients: Pat chicken thighs dry with paper towels. In a small bowl, mix 1 tsp salt, 1/2 tsp pepper, dried oregano, dried thyme, and red pepper flakes (if using). Season chicken on both sides with this mix. Mince garlic. Zest and juice the lemon into separate small bowls. Strip kale leaves from stems and roughly chop. Halve grape tomatoes if you prefer them less bursty. Scrub potatoes and cut into 1-inch chunks; no need to peel.
2. Start the potatoes (stove): Place potato chunks in a medium pot, cover with cold water by 1 inch, and add 1 tsp salt. Bring to a boil over high heat, then reduce to a brisk simmer. Cook until very tender, 10–12 minutes.
3. Sear the chicken (stove): While potatoes cook, heat 1 tbsp olive oil in a large skillet over medium‑high heat. When hot and shimmering, add seasoned chicken thighs in a single layer. Sear until golden brown, 4–5 minutes per side. Transfer chicken to a plate; it will finish cooking in the sauce.
4. Build the lemon‑garlic sauce (stove): Reduce heat to medium. Add remaining 1 tbsp olive oil to the same skillet if it looks dry. Add minced garlic and cook, stirring, just until fragrant, about 30 seconds—do not brown. Pour in chicken broth and 2 tbsp lemon juice, scraping up browned bits from the pan. Simmer 1–2 minutes to slightly reduce. Taste and adjust with another tablespoon of lemon juice if you like it brighter.
5. Simmer chicken & veggies (stove): Return chicken thighs (and any juices) to the skillet, nestling them into the sauce. Scatter chopped kale and grape tomatoes around the chicken, stirring the greens into the sauce as they wilt. Cover, reduce heat to medium‑low, and simmer 8–10 minutes, until chicken is cooked through (165°F) and kale is tender. In the last 2 minutes, swirl in 1 tbsp butter and a pinch more salt and pepper to taste.
6. Finish the potatoes (stove): Once potatoes are very tender, drain well and return them to the pot over low heat for 30 seconds to steam off excess moisture. Turn off heat, then add 1–2 tbsp olive oil or 1 tbsp butter, a pinch of salt and pepper, 1/2 tsp garlic powder, and lemon zest to taste (start with half the zest). Mash roughly with a potato masher or fork, leaving some texture. If too dry, splash in a little hot water or milk. Taste and adjust seasoning.
7. Plate and serve: Spoon a bed of lemon‑garlic potatoes onto each plate. Top with 2 chicken thighs per person and a generous scoop of kale, tomatoes, and pan sauce. Sprinkle with chopped fresh parsley and a final squeeze of lemon, if desired. Serve hot.

Ingredients

• Kroger® Large Raw Shrimp Peeled & Deveined Tail Off (or similar sale shrimp) 10 oz (about 2/3 of the bag) $6.99/12 oz on sale
• Rice noodles, udon, or thin spaghetti 4 oz dry (about 2 small nests or 2 loosely packed cups cooked) pantry
• Organic Baby Bok Choy 2 small heads (about 8 oz), halved lengthwise, then cut into 1-inch pieces (separate stems and leafy tops) $3.99/lb
• Simple Truth Organic® Snap Peas or Kroger® Brand Snow Peas 1 cup (about 4 oz), trimmed $5.49 / 8 oz (snap) or $3.89 / 8 oz (snow)
• Organic Carrots (whole or baby) 1 medium, peeled and cut into thin matchsticks $2.99/bunch or $3.29/2 lb bag
• Organic Garlic 3 cloves, minced $6.99/lb or $2.79 / 3 ct pack
• Organic Ginger Root 1 1/2 tbsp, finely minced or grated $5.99/lb
• Green onion (optional but nice) 2, thinly sliced (whites and greens separated) ~$1/bunch
• Soy sauce (low sodium preferred) 3 tbsp pantry
• Oyster sauce or hoisin sauce (optional but great) 1 1/2 tbsp pantry
• Rice vinegar or apple cider vinegar 1 tbsp pantry
• Brown sugar or honey 1 tsp pantry
• Cornstarch 2 tsp, mixed with 2 tbsp water pantry
• Neutral oil (canola, avocado, or vegetable) 2 tbsp, divided pantry
• Sesame oil (optional) 1 tsp for finishing pantry
• Crushed red pepper or chili‑garlic sauce (optional) to taste pantry
• Salt & black pepper to taste pantry

Instructions

1. Prep shrimp & noodles: If shrimp are frozen, thaw quickly under cold running water in a colander for 5–7 minutes, then pat dry. Season lightly with a pinch of salt and pepper. Bring a medium pot of salted water to a boil for the noodles. Cook noodles according to package directions until just al dente; drain, rinse briefly under warm water to prevent sticking, and set aside.
2. Prep vegetables & aromatics: Halve baby bok choy lengthwise, then cut crosswise into 1-inch pieces, keeping the crisp white stems and leafy green tops in separate piles (the stems take longer to cook). Trim snap or snow peas. Peel and cut carrot into thin matchsticks. Mince garlic and ginger. Slice green onions, keeping white parts separate from green tops.
3. Make stir‑fry sauce: In a small bowl, whisk together soy sauce, oyster or hoisin sauce (if using), rice vinegar, brown sugar or honey, 1/4 cup water, and the cornstarch slurry (2 tsp cornstarch mixed with 2 tbsp water). Set near the stove.
4. Sear the shrimp (stove): Heat 1 tbsp neutral oil in a large skillet or wok over medium‑high heat until hot. Add shrimp in a single layer. Sear about 1–1 1/2 minutes per side just until they begin to turn pink and curl but are not fully cooked. Transfer shrimp to a plate; they will finish in the sauce.
5. Stir‑fry veggies & aromatics (stove): In the same pan, add remaining 1 tbsp oil. Add bok choy stems, carrot matchsticks, snap/snow peas, and a pinch of salt. Stir‑fry 2–3 minutes until they begin to soften but stay crisp. Add garlic, ginger, and the white parts of the green onions; cook, stirring constantly, 30–60 seconds until very fragrant.
6. Finish with sauce & shrimp (stove): Stir the sauce to recombine the cornstarch, then pour it into the pan. Bring to a simmer; it will thicken quickly, 1–2 minutes. Add bok choy leafy tops and partially cooked shrimp (plus any juices). Toss everything together and cook another 2–3 minutes until shrimp are opaque and just firm, bok choy greens are wilted, and the sauce is glossy and coats everything. Turn off heat and stir in sesame oil and chili sauce or red pepper, if using. Taste and adjust with a splash more soy or vinegar as desired.
7. Sauce the noodles (optional): If you like saucy noodles, add the cooked noodles directly to the pan and toss to coat in the sauce for 1 minute over low heat, adding a splash of water if it seems too thick. Otherwise, keep noodles separate.
8. Serve: Divide noodles between two bowls. Top with generous portions of shrimp, vegetables, and extra sauce from the pan. Garnish with green onion tops. Serve hot.

Ingredients

• Simple Truth® Natural Ground Lamb 3/4 lb (about 12 oz) $9.99/lb on sale (down from $11.99)
• Organic Butternut Squash 1 small (about 1 1/2 lb whole), peeled, seeded, cut into 3/4‑inch cubes (about 3 heaping cups) $1.99/lb
• Organic Jumbo Red Onions 1 medium, cut into 1‑inch wedges $2.49/lb
• Olive oil 3–4 tbsp, divided pantry
• Kosher salt about 1 1/2 tsp, divided (to taste) pantry
• Black pepper about 1 tsp, divided pantry
• Ground cumin 1 1/2 tsp pantry
• Ground coriander 1 tsp pantry
• Smoked paprika (or sweet paprika) 1 tsp pantry
• Ground cinnamon 1/4 tsp pantry
• Garlic powder 1/2 tsp for veggies pantry
• Organic Garlic (fresh) 3 cloves, minced (2 for lamb, 1 for sauce) $6.99/lb or $2.79 / 3 ct pack
• Fresh parsley or Organic Green Chard leaves (for garnish, optional) 2–3 tbsp chopped ~$1.50/bunch
• Plain yogurt (Greek or regular) 1/2 cup pantry/store
• Fresh lemon 1, zested and juiced ~$0.75 each
• Dried mint or dried oregano (for lamb, optional) 1 tsp pantry
• Red pepper flakes (optional) 1/4 tsp pantry

Instructions

1. Preheat oven & prep pan: Heat oven to 425°F. Line a large sheet pan with parchment or lightly oil it for easier cleanup.
2. Prep squash & onions: Peel butternut squash with a sturdy peeler, slice off ends, halve lengthwise, and scoop out seeds. Cut into 3/4‑inch cubes. Peel red onion and cut into 1‑inch wedges, keeping some root end attached so they hold together. Add squash cubes and onion wedges to the sheet pan. Drizzle with 2 tbsp olive oil, sprinkle with 3/4 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1 tsp ground cumin. Toss well to coat and spread into an even layer, leaving a bit of room for lamb patties.
3. Start roasting veggies (oven): Place pan in the oven and roast for 10 minutes while you prepare the lamb mixture.
4. Mix lamb kofta: In a medium bowl, combine ground lamb, 2 minced garlic cloves, 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, 1/4 tsp ground cinnamon, dried mint or oregano (if using), a pinch of red pepper flakes, and 1 tbsp olive oil. Mix gently with your hands or a fork until just combined; do not overwork.
5. Shape patties: Divide lamb mixture into 4 equal portions. Shape into oval patties about 3/4 inch thick and 3–4 inches long (kofta style). Set aside.
6. Add lamb to pan & continue roasting (oven): After the vegetables have roasted for 10 minutes, remove the pan and toss the squash and onions so they brown evenly, pushing them slightly to the sides to make space for the lamb. Place the lamb patties on the pan in the cleared spots. Return to the oven and roast for 14–18 minutes more, flipping the lamb patties once halfway through, until lamb is cooked to your liking (160–165°F for well‑done) and squash is tender and caramelized at the edges.
7. Make lemon‑garlic yogurt sauce: While everything roasts, in a small bowl combine yogurt, remaining minced garlic clove, 1–2 tbsp lemon juice, a pinch of lemon zest, 1 tbsp olive oil, a pinch of salt and pepper, and a small pinch of cumin or paprika if desired. Stir until smooth and taste, adding more lemon juice or salt as needed.
8. Finish & garnish: When lamb and vegetables are done, remove the pan from the oven. Let lamb rest for 3–5 minutes. Toss squash and onion with any pan juices. Sprinkle chopped parsley (or finely sliced chard leaves) over everything.
9. Serve: Divide roasted butternut squash and onions between two plates. Top each with 2 lamb kofta patties. Drizzle lemon‑garlic yogurt sauce over the lamb and a bit over the veggies, serving extra on the side. Serve hot straight from the sheet pan for easy cleanup.