Careme Recipes

Ingredients

• Simple Truth® Natural Ground Lamb 10 oz (use from 1 lb pack) $9.49 (sale, 1 lb pack)
• Yellow onion, grated 1/4 cup
• Garlic 2 cloves, minced
• Fresh parsley or mint 2 tbsp, chopped
• Ground cumin 1 tsp
• Ground coriander 1 tsp
• Smoked paprika 1/2 tsp
• Kosher salt & black pepper 3/4 tsp salt, 1/2 tsp pepper
• Olive oil 1.5 tbsp, divided
• Wooden or metal skewers 4 small
• Couscous 1/2 cup dry
• Low-sodium broth or boiling water 3/4 cup
• Lemon 1 (zest and juice)
• Fresh parsley 1 tbsp, chopped (for couscous)
• Carrots 2 medium, shredded
• Crisp WA apple 1 small, matchsticks
• Honey 1/2 tsp
• Plain Greek yogurt 1/3 cup
• Extra garlic for sauce 1 small clove, grated
• Salt for couscous/salad/sauce Pinch each

Instructions

1. If using wooden skewers, soak in water 10 minutes. In a bowl, mix lamb, grated onion, garlic, herbs, cumin, coriander, paprika, salt, pepper, and 1 tsp olive oil. Form 4 short logs and thread onto skewers. Chill 10 minutes to firm.
2. Heat a grill or grill pan to medium-high (or set oven broiler to high, rack 6 inches from heat).
3. Couscous: Put couscous in a bowl. Pour in boiling broth/water, cover 5 minutes, then fluff. Stir in lemon zest, 1–2 tsp lemon juice, parsley, 1 tsp olive oil, and a pinch of salt.
4. Salad: Toss carrots and apple with 1–2 tsp lemon juice, 1 tsp olive oil, honey, and a pinch of salt. Set aside.
5. Yogurt sauce: Stir yogurt with 1 tsp lemon juice, grated garlic, and a pinch of salt.
6. Cook kofta 3–4 minutes per side (7–8 minutes total) until well browned and 160°F internal. Rest 3 minutes.
7. Serve kofta over couscous with carrot-apple salad and dollops of lemon yogurt.

Ingredients

• Simple Truth™ 90% Lean Natural Ground Bison 12 oz (use from 16 oz pack) $11.49 (sale, 16 oz pack)
• Olive oil 1 tbsp
• Yellow onion 1 small, diced
• Garlic 3 cloves, minced
• Sweet potato 1 medium (about 12 oz), 1/2-inch dice
• Chili powder 1.5 tbsp
• Ground cumin 1 tsp
• Smoked paprika 1 tsp
• Dried oregano 1/2 tsp
• Kosher salt & black pepper 1 tsp salt, 1/2 tsp pepper (plus to taste)
• Diced tomatoes 1 can (14.5 oz)
• Black beans, drained and rinsed 1 can (15 oz)
• Low-sodium beef or chicken broth 1 cup
• Kale, chopped 2 packed cups
• Lime 1, cut into wedges
• Optional toppings Greek yogurt or sour cream, cilantro, shredded cheddar

Instructions

1. In a Dutch oven over medium-high, heat oil. Add bison, season with half the salt, and brown 4–5 minutes, breaking up; spoon off excess fat if needed.
2. Add onion, garlic, and sweet potato; cook 4 minutes, stirring.
3. Stir in chili powder, cumin, smoked paprika, and oregano; toast 30 seconds until fragrant.
4. Add tomatoes, black beans, broth, remaining salt, and pepper. Bring to a simmer, cover, and cook 15 minutes, stirring once, until sweet potato is tender.
5. Stir in kale; simmer uncovered 5 minutes to wilt and thicken. Adjust seasoning. Squeeze in a lime wedge.
6. Ladle into bowls and add desired toppings.

Ingredients

• DRAPER VALLEY FARMS® Bone-In Chicken Thighs 1.25 lb (2–3 thighs) $3.79/lb (sale)
• Baby Yukon gold potatoes 3/4 lb, halved
• Fennel bulb 1 medium, cored and 1/2-inch slices (reserve fronds)
• Crisp WA apple (e.g., Honeycrisp) 1 large, wedged
• Olive oil 2 tbsp, divided
• Dijon mustard 1 tbsp for rub + 1 tsp for sauce
• Fresh thyme (or dried) 1 tbsp leaves (or 1 tsp dried)
• Garlic 2 cloves, minced
• Kosher salt & black pepper 1.25 tsp salt, 3/4 tsp pepper total
• Apple cider or chicken stock 1/3 cup
• Butter (optional) 1 tbsp

Instructions

1. Heat oven to 425°F. On a rimmed sheet pan, toss potatoes, fennel, and apple with 1.5 tbsp oil and 1/2 tsp each salt and pepper. Spread in an even layer.
2. Pat chicken dry. Mix remaining 1/2 tbsp oil with 1 tbsp Dijon, thyme, garlic, 3/4 tsp salt, and 1/2 tsp pepper; rub over chicken. Nestle chicken skin-side up among the veg.
3. Roast 35–40 minutes until chicken is 175°F at the thickest part and potatoes are tender. For extra-crisp skin, broil 1–2 minutes at the end.
4. Transfer chicken and veg to plates. Place the hot sheet pan over 1–2 burners on medium (or scrape drippings into a skillet). Add cider/stock and 1 tsp Dijon; scrape up browned bits and simmer 2–3 minutes. Whisk in butter (optional). Season to taste.
5. Spoon pan sauce over chicken and garnish with chopped fennel fronds.