Careme Recipes

Ingredients

• Foster Farms Fresh & Natural Cage Free Chicken Livers 8 oz, trimmed $3.39/lb (use ~8 oz ≈ $1.70)
• Buttermilk (optional, for soaking) 1/2 cup
• Hot sauce (optional, for soak) 1 tsp
• All-purpose flour 1/2 cup
• Paprika 1 tsp
• Garlic powder 1/2 tsp
• Cayenne (optional) 1/4 tsp
• Kosher salt & black pepper 3/4 tsp salt + to taste pepper
• Neutral oil (canola/avocado) 3 tbsp, for frying
• Quick-cooking grits (or polenta) 1/2 cup dry
• Water 1 1/2 cups
• Milk (or more water) 1/2 cup
• Sharp cheddar, shredded 1/2 cup
• Butter 1 tbsp
• Kale (or collard greens), chopped 4 packed cups
• Garlic, thinly sliced 2 cloves
• Lemon 1/2, for squeezing at finish

Instructions

1. Trim any sinew from livers. Optional: soak in buttermilk with a dash of hot sauce 10 minutes; drain and pat dry.
2. Start grits: Bring water, milk, and 1/4 tsp salt to a simmer. Whisk in grits; cook 5–7 minutes until thick. Off heat, stir in cheddar and butter; keep warm.
3. Sauté greens: In a skillet over medium, add 1 tbsp oil. Cook garlic 30 seconds, add kale, 1–2 tbsp water, a pinch of salt. Sauté 3–4 minutes until tender; squeeze lemon over and set aside.
4. Seasoned flour: Mix flour, paprika, garlic powder, cayenne, 1/2 tsp salt, pepper in a shallow bowl. Dredge livers; shake off excess.
5. Crisp the livers: Heat remaining 2 tbsp oil over medium-high. Pan-fry livers 2–3 minutes per side until browned outside and just pink inside (internal temp ~160°F). Work in batches; don’t crowd.
6. Serve: Spoon cheesy grits into bowls, top with greens and crispy livers. Add hot sauce if you like.

Ingredients

• Simple Truth® Natural Lamb Loin Chops 2–3 chops (10–12 oz total) SALE $13.49/lb (use ~12 oz ≈ $10.12)
• Olive oil 2 tbsp total, divided
• Fresh rosemary, chopped 1 tsp
• Garlic, minced 1 small clove
• Kosher salt & black pepper 3/4 tsp salt + pepper to taste
• Baby Yukon gold potatoes 10 oz
• Green cabbage, finely shredded 2 cups
• Crisp apple (e.g., Honeycrisp), julienned 1 medium
• Apple cider vinegar 1 1/2 tbsp
• Dijon mustard 1 tsp
• Honey or maple syrup 1 tsp

Instructions

1. Season chops: Pat dry. Rub with 1 tbsp olive oil, rosemary, garlic, 1/2 tsp salt, and pepper. Rest at room temp while you prep sides.
2. Parboil potatoes: Place potatoes in salted water, bring to boil, simmer 10 minutes until just tender. Drain, let steam off 1 minute, then gently smash with the bottom of a cup to 1/2-inch thick.
3. Make slaw: Whisk vinegar, Dijon, honey, and a pinch of salt/pepper with 1 tsp olive oil. Toss with cabbage and apple; set aside to lightly wilt.
4. Preheat grill to medium-high (425–475°F). Oil grates.
5. Grill potatoes: Brush smashed potatoes with remaining olive oil, season with salt/pepper. Grill 10–12 minutes, turning once, until crisp and golden.
6. Grill lamb: Grill chops 3–4 minutes per side for medium-rare (internal 130–135°F). Rest 5 minutes.
7. Serve: Plate chops with a mound of slaw and crispy potatoes. Sprinkle flaky salt on potatoes if you like.

Ingredients

• Simple Truth™ 90% Lean Natural Ground Bison 8 oz SALE $11.49 per 16 oz (use 8 oz ≈ $5.75)
• Delicata squash (or butternut), seeded and 1/2-inch cubes 1 small delicata (~2 cups) or 2 cups butternut
• Russet or Yukon potato, 1/2-inch cubes 1 medium (~2 cups)
• Red onion, large dice 1 small
• Kale or Swiss chard, chopped 2 cups
• Eggs 2–4 (1–2 per person)
• Olive oil 2 tbsp
• Smoked paprika 1 tsp
• Ground cumin 1 tsp
• Red pepper flakes (optional) 1/4 tsp
• Kosher salt & black pepper 3/4 tsp salt + pepper to taste
• Fresh parsley or chives, chopped 1–2 tbsp

Instructions

1. Preheat oven to 425°F. Line a sheet pan with parchment for easy cleanup.
2. Toss squash, potato, and onion with 1 1/2 tbsp olive oil, paprika, cumin, red pepper flakes (if using), 1/2 tsp salt, and pepper. Spread in an even layer and roast 15 minutes.
3. Add bison: Crumble the ground bison over the vegetables in small clumps. Drizzle remaining 1/2 tbsp oil and sprinkle 1/4 tsp salt. Roast 8–10 minutes until bison is browned and cooked through.
4. Stir in greens: Add kale/chard, toss on the pan, and roast 3–4 minutes until wilted.
5. Make wells and add eggs: Create 2–4 small wells, crack in eggs. Return to oven 5–8 minutes until whites are set and yolks to your liking.
6. Finish: Shower with parsley/chives. Serve hot; hot sauce optional.