Careme Recipes

Ingredients

• Simple Truth® Natural Lamb Loin Chops ~1 lb (2 large or 4 small chops) sale $13.49 (reg $15.99) per lb
• Delicata squash, seeded and sliced into half-moons 1 medium (~1 lb)
• Brussels sprouts, halved 10 oz
• Garlic, minced 4 cloves
• Fresh rosemary, finely chopped 2 tsp
• Fresh thyme leaves 1 tsp
• Lemon (zest and juice) 1
• Olive oil 3 tbsp
• Unsalted butter (optional) 1 tbsp
• Kosher salt and black pepper to taste
• Red pepper flakes (optional) pinch

Instructions

1. Heat oven to 425°F. On a sheet pan, toss delicata and Brussels with 2 tbsp olive oil, salt, and pepper. Roast 20–25 minutes, flipping once, until browned and tender.
2. Meanwhile, pat lamb dry. Season generously with salt and pepper; rub with 1 tsp rosemary, thyme, 2 minced garlic cloves, 1 tsp lemon zest, and 1 tbsp olive oil.
3. Heat a heavy skillet over medium-high. Sear lamb 3–4 minutes per side for medium-rare (internal ~130–135°F). Transfer to a plate to rest.
4. Make pan sauce: Lower heat to medium. Add remaining minced garlic and a pinch of red pepper flakes; cook 20 seconds. Add 2 tbsp lemon juice and 2–3 tbsp water (or stock) to deglaze, scraping browned bits. Whisk in butter (if using) and remaining rosemary; simmer 30–60 seconds to glossy.
5. Serve lamb with roasted vegetables; spoon pan sauce over the chops and finish with extra lemon wedges.

Ingredients

• Simple Truth™ 90% Lean Natural Ground Bison 1 lb sale $11.49 (reg $12.99) per 16 oz
• Short-grain white rice (or brown) 1 cup uncooked
• Green cabbage, thinly shredded 2 cups
• Carrot, julienned 1 small
• Scallions, thinly sliced 3 (greens reserved for garnish)
• Mushrooms (shiitake or cremini), sliced 4 oz
• Garlic, minced 3 cloves
• Fresh ginger, grated 1 tbsp
• Soy sauce (or tamari) 1/4 cup
• Brown sugar 2 tbsp
• Gochujang (or 2 tsp sriracha) 1 tbsp
• Toasted sesame oil 2 tsp
• Rice vinegar 3 tbsp
• Apple, grated (adds classic bulgogi sweetness) 1/2 medium
• Sesame seeds 2 tsp
• Neutral oil 1–2 tsp
• Salt & pepper to taste

Instructions

1. Cook rice per package (about 15 minutes for white, 30–35 for brown).
2. Make quick slaw: Toss cabbage, carrot, half the scallions, 2 tbsp rice vinegar, a pinch of salt, and 1/2 tsp sugar (optional). Set aside to wilt slightly.
3. Stir the sauce: soy sauce, brown sugar, gochujang, grated apple, garlic, ginger, sesame oil, and 1 tbsp rice vinegar.
4. Heat a large skillet over medium-high. Add oil, then mushrooms; sear 2 minutes. Add bison; cook, breaking up, until mostly browned, 4–5 minutes. Season lightly with salt and pepper.
5. Pour in the sauce; cook 2–3 minutes, stirring, until glossy and slightly reduced. Taste and adjust heat/salt.
6. Serve bison over rice with slaw. Garnish with remaining scallions and sesame seeds.

Ingredients

• DRAPER VALLEY FARMS® Bone-In Chicken Thighs ~1.25 lb (about 4 small thighs) sale $3.79 per lb
• Yukon Gold potatoes, 1-inch chunks 12 oz
• Apples (Honeycrisp or similar), sliced 2 medium
• Red onion, wedges 1 small
• Fresh sage, chopped 1 tbsp
• Fresh thyme leaves 1 tsp
• Dijon mustard 2 tbsp
• Maple syrup (or honey) 1 tbsp
• Apple cider vinegar 1 tbsp
• Garlic, minced 2 cloves
• Olive oil 2 tbsp
• Kosher salt and black pepper to taste

Instructions

1. Heat oven to 425°F. Toss potatoes and red onion with 1 tbsp olive oil, salt, and pepper on a rimmed sheet pan.
2. In a bowl, mix Dijon, maple, vinegar, sage, thyme, garlic, 1 tbsp olive oil, 1/2 tsp salt, and pepper.
3. Pat thighs dry; season with salt and pepper. Rub about half the glaze over thighs. Nestle skin-side up on the sheet pan among potatoes/onion.
4. Roast 20 minutes. Toss apples with remaining glaze and add to pan. Continue roasting 15–20 minutes, until thighs reach 175°F and skin is crisp. Broil 1–2 minutes if needed.
5. Rest 5 minutes. Toss pan juices with the veggies and serve.