Careme Recipes

Ingredients

• Simple Truth® Natural Grass Fed Angus Beef Top Sirloin Steak (sale item) 4 x 8 oz steaks (32 oz / 2 lb total) $11.99 (8 oz)
• Kroger® Brussels Sprouts Halves 24 oz (two 12-oz bags) $3.99 (12 oz)
• Organic Jumbo Yellow Onion (or red onion) 2 small onions, very finely minced $2.19/lb (yellow) or $2.99/lb (red)
• Butter 4 tbsp
• Olive oil 3 tbsp (divided)
• Balsamic vinegar (or red wine vinegar) 1 tbsp
• Beef stock (or water + bouillon) 1 cup
• Black pepper, freshly cracked 2–4 tsp (to taste)
• Salt To taste
• Optional: fresh thyme/rosemary 1 tsp leaves

Instructions

1. Heat oven to 425°F. Toss 24 oz Brussels sprouts halves with 2 tbsp olive oil, salt, and plenty of black pepper. Roast cut-side down 18–22 minutes, tossing once, until browned and crisp-tender.
2. Pat steaks very dry. Season generously with salt and pepper. Let sit 10–15 minutes while Brussels roast.
3. Heat a large heavy skillet over medium-high until very hot. Add 1 tbsp olive oil. Sear steaks in batches (don’t crowd) about 3–4 minutes per side for medium-rare (adjust for thickness). Transfer to a plate to rest 7–10 minutes.
4. Lower heat to medium. Add 4 tbsp butter to the skillet. Add minced onions + pinch of salt; cook 3–5 minutes until softened. Add optional thyme/rosemary and 2–4 tsp cracked black pepper; bloom 30 seconds.
5. Add 1 cup stock and 1 tbsp balsamic; scrape up browned bits. Simmer 3–6 minutes until slightly reduced and glossy. Taste and adjust salt/pepper.
6. Slice steaks against the grain. Plate with Brussels sprouts and spoon pan sauce over.

Ingredients

• Fresh Wild Mussels (sale item) 4 lb total (expect some shell loss) $6.99/lb
• Simple Truth Organic® Roma Tomatoes (or on-the-vine tomatoes) 24 oz, chopped $3.99 (16 oz) or $3.99/lb
• Organic Jumbo White Onion (or yellow onion) 2 small onions, diced $2.79 each (white) or $2.19/lb (yellow)
• Simple Truth Organic® Garlic Bulbs 6 cloves, minced $2.79 (3 ct)
• Olive oil 2 tbsp
• Smoked paprika 1 tsp
• Saffron (optional, luxe) Pinch (or tiny pinch turmeric)
• Chicken/seafood stock or water 1 1/2 cups
• Simple Truth Organic® Baby Dill (or parsley) 1/4 cup chopped $2.79
• Simple Truth Organic® Romaine Hearts 3 hearts, chopped $5.49 (12 oz)
• Grapefruit segments (fresh preferred; or jar) 2 grapefruits worth OR ~2 cups segments
• Salt and black pepper To taste
• Crusty bread (for serving) 4 portions

Instructions

1. Clean mussels: Rinse and scrub; de-beard. Discard any cracked or open ones that don’t close when tapped.
2. Make broth: In a large pot, heat 2 tbsp olive oil over medium. Add diced onions + pinch of salt; cook 4–5 minutes. Add garlic; cook 20 seconds. Stir in smoked paprika and optional saffron; cook 10 seconds.
3. Add tomatoes and 1 1/2 cups stock. Simmer 8–10 minutes until slightly thickened. Taste and season with salt/pepper.
4. Steam mussels: Add mussels, cover, and cook 5–7 minutes, shaking once, until opened. Discard any that don’t open.
5. Finish: Stir in chopped dill/parsley.
6. Serve: Toss chopped romaine with grapefruit segments, a drizzle of olive oil, salt, and pepper. Ladle mussels + broth into bowls and serve with bread for dunking.

Ingredients

• Simple Truth® Natural Lamb Shank 4 lamb shanks (aim ~1 lb each; use what’s available) $7.99/lb
• Organic Jumbo Yellow Onion 2 onions, sliced $2.19/lb
• Simple Truth Organic® Garlic Bulbs 8 cloves, smashed $2.79 (3 ct)
• Organic Russet Potatoes 1.5 lb, peeled and chopped $2.29/lb
• Simple Truth Organic® Cut and Peeled Baby Carrots (or whole carrots) 1.5 lb $2.99 (1 lb)
• Stock (beef or chicken) 2 cups
• Tomato paste (optional) 2 tbsp
• Red wine (optional) 1 cup (or use more stock)
• Rosemary (fresh/dried) 2 tsp chopped (or 1 tsp dried)
• Olive oil 2 tbsp
• Butter 2 tbsp (for purée)
• Salt and black pepper To taste
• Optional: lemon zest Pinch to finish

Instructions

1. Season lamb shanks with salt and pepper. Heat a skillet over medium-high with 2 tbsp olive oil and brown shanks on all sides (work in batches), 8–12 minutes total.
2. Slow cooker: Add sliced onions and smashed garlic to the slow cooker. Nestle in shanks. Add 2 cups stock, optional 1 cup red wine, optional 2 tbsp tomato paste, and rosemary.
3. Cook LOW 7–8 hours (or HIGH 4–5) until very tender.
4. Purée: Boil 1.5 lb potatoes and 1.5 lb carrots in salted water until soft, 15–18 minutes. Drain well. Mash with 2 tbsp butter, salt/pepper, and a few splashes of warm braising liquid to make it silky.
5. Serve: Spoon purée onto plates, top with lamb shanks, and ladle over braising juices. Finish with optional lemon zest.

Ingredients

• DRAPER VALLEY FARMS® Bone-In Chicken Thighs (or boneless thighs) 1.25 lb bone-in thighs (about 4 small) OR 1 lb boneless thighs $3.99/lb (bone-in) or $6.99/lb (boneless)
• Organic Leeks (in-season) 1 large leek, cleaned and sliced $5.49/lb (bunch)
• Simple Truth Organic® Sliced Baby Bella Mushrooms 8 oz $4.79 (8 oz)
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $2.79 (3 ct)
• Butter 2 tbsp
• Olive oil 1 tbsp
• Chicken stock 3/4 cup
• Heavy cream (or half-and-half) 1/3 cup
• Brandy or cognac (optional) 2 tbsp (or omit and add 1 tsp apple cider vinegar at end)
• Dijon mustard (optional, classic) 1 tsp
• Salt and black pepper To taste
• Fresh parsley (optional) 1 tbsp, chopped
• Starchy side: crusty bread, egg noodles, or mashed potatoes (choose one) Enough for 2 servings

Instructions

1. Prep: Pat dry 1.25 lb bone-in chicken thighs (or 1 lb boneless thighs). Season with 1 to 1 1/4 tsp kosher salt and 1/2 tsp black pepper. Slice 1 large leek (white + light green) and rinse well to remove grit. Slice 8 oz baby bella mushrooms. Mince 2 garlic cloves. Measure 3/4 cup stock and 1/3 cup cream.
2. Sear the chicken (stove): Heat a large skillet over medium-high heat with 1 tbsp olive oil. Add chicken thighs skin-side down if skin-on (or smooth side down if skinless). Sear until deeply golden, 5–7 minutes. Flip and cook 2 minutes.
3. Finish cooking: Reduce heat to medium-low. Add 1/4 cup stock, cover, and simmer until chicken reaches 165°F (bone-in usually 12–18 minutes; boneless 6–10 minutes). Transfer chicken to a warm plate.
4. Braise leeks & mushrooms: In the same skillet, add 2 tbsp butter. Add sliced leek with a pinch of salt; cook 3 minutes to soften. Add mushrooms and cook 5–6 minutes until browned. Add minced garlic and cook 20 seconds.
5. Build the brasserie sauce: Pour in optional 2 tbsp brandy and simmer 30 seconds. Add remaining stock (to total 3/4 cup) and simmer 2–3 minutes. Stir in 1/3 cup cream and optional 1 tsp Dijon; simmer gently 2–4 minutes until lightly thickened. Taste and season with salt/pepper. (If skipping brandy, add 1 tsp apple cider vinegar right at the end to brighten.)
6. Serve: Return chicken and any juices to the skillet for 30 seconds to warm through. Plate chicken with the creamy leek–mushroom mixture and spoon sauce over. Serve with your chosen starch (crusty bread, noodles, or mash) and finish with optional 1 tbsp parsley.