Careme Recipes

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.

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.