Careme Recipes

Ingredients

• Simple Truth® Natural Ground Lamb 8 oz $4.75 (sale $9.49/lb; use 8 oz)
• Organic Russet Potatoes 1 lb, peeled and cubed $1.69/lb
• Butternut Squash 8 oz, small dice $1.49/lb (≈$0.75 for 1/2 lb)
• Organic White Onion 1/2 small, finely diced $1.79 each (use 1/2)
• Organic Lacinato Kale 2 cups, chopped and ribs removed $2.79 each (use ~1/2 bunch)
• Olive oil 1 tbsp
• Garlic 2 cloves, minced $6.99/lb
• Tomato paste 1 tbsp
• Worcestershire sauce 1 tsp
• Low-sodium beef or chicken broth 1/2 cup
• Unsalted butter 2 tbsp (for mash)
• Milk (or warm stock) 1/3 cup (for mash)
• Salt & black pepper to taste
• Dried thyme (or fresh) 1/2 tsp

Instructions

1. Boil potatoes: Cover cubed potatoes with cold salted water, bring to a boil, and cook until tender, 12–15 minutes. Preheat oven to 425°F.
2. Brown lamb: Heat 1 tbsp olive oil in a 10–12 inch ovenproof skillet over medium-high. Add lamb, season with salt/pepper, and cook 3–4 minutes, breaking up.
3. Aromatics & veg: Stir in onion and butternut; cook 4–5 minutes. Add garlic, tomato paste, and thyme; cook 1 minute.
4. Make gravy: Stir in Worcestershire and broth; simmer 4–5 minutes until slightly thick and squash is just tender. Fold in kale to wilt, 1–2 minutes. Taste and adjust seasoning. Remove from heat.
5. Mash: Drain potatoes well. Mash with butter, milk, salt, and pepper until smooth.
6. Top & bake: Spread mash over lamb mixture, roughing up the surface. Bake 10 minutes, then broil 1–2 minutes to brown.
7. Rest 5 minutes before scooping and serving.

Ingredients

• Hand Trimmed Boneless Skinless Fresh Chicken Breast 12 oz, thinly sliced $3.99/lb sale (≈$3.00 for 12 oz)
• Organic Baby Bok Choy 12 oz, trimmed, halved lengthwise if small or chopped if large $2.99/lb (≈$2.25 for 3/4 lb)
• Green Onions 1 bunch, sliced (whites and greens separated) $1.09 each
• Organic Ginger Root 1 tbsp, finely grated $3.99/lb
• Garlic 2 cloves, minced $6.99/lb
• Soy sauce (low sodium) 3 tbsp, divided
• Rice vinegar 1 tbsp
• Sesame oil 2 tsp, divided
• Cornstarch 1 tsp
• Neutral oil (canola/avocado) 1.5 tbsp
• White rice 3/4 cup dry (about 2 cups cooked)
• Honey or sugar (optional) 1 tsp
• Red pepper flakes (optional) pinch

Instructions

1. Cook rice according to package (start first).
2. Marinate chicken: In a bowl, toss sliced chicken with 1 tbsp soy sauce, 1 tsp sesame oil, cornstarch, and half the grated ginger. Set aside 10 minutes.
3. Mix sauce: In a small cup, combine remaining 2 tbsp soy sauce, rice vinegar, 1 tsp sesame oil, 2 tbsp water, honey (optional), and a pinch of red pepper flakes.
4. Stir-fry chicken: Heat 1 tbsp neutral oil in a large skillet/wok over high. Stir-fry chicken in a single layer until just cooked, 3–4 minutes. Transfer to a plate.
5. Stir-fry veg: Add remaining 1/2 tbsp oil. Stir-fry bok choy and scallion whites 2–3 minutes. Add garlic and remaining ginger; cook 30 seconds.
6. Finish: Return chicken, add sauce, and toss 30–60 seconds until glossy. Remove from heat and sprinkle scallion greens.
7. Serve over hot rice.

Ingredients

• Swordfish Steak (Wild Caught) 12 oz (2 small or 1 large steak) $7.99/lb sale (≈$6.00 for 12 oz)
• Frieda's Delicata Squash 1 lb, seeds removed, cut into 1/2-inch rings (skin on) $1.29/lb
• Organic Lacinato Kale 1/2 bunch, stemmed and torn $2.79 each (use 1/2)
• Fresh Large D'Anjou Pear 1, thinly sliced $2.49 each
• Lemon 1, halved
• Olive oil 3 tbsp, divided
• Dijon mustard 1 tsp
• Apple cider vinegar 1 tbsp
• Salt & black pepper to taste
• Chili flakes (optional) pinch

Instructions

1. Heat oven to 425°F. Toss delicata with 1 tbsp olive oil, salt, pepper, and a pinch of chili flakes. Roast on a sheet pan until tender and caramelized, 20–25 minutes, flipping once.
2. Preheat grill (or grill pan) to medium-high. Pat swordfish dry; brush with 1 tbsp olive oil and season with salt and pepper.
3. Grill swordfish 4–5 minutes per side (to 130–135°F for medium). Grill lemon halves, cut-side down, 2–3 minutes until charred.
4. Make salad: In a bowl whisk 1 tbsp olive oil, Dijon, and vinegar; season. Add kale and massage 30 seconds to soften. Fold in pear slices.
5. Serve grilled swordfish with a squeeze of charred lemon, roasted delicata, and the kale–pear salad on the side.