Careme Recipes

Ingredients

• Simple Truth® Natural Lamb Shank about 2.5-3 lb / 4 smaller shanks $8.49
• Organic Leeks 1 bunch $5.49
• Parsnips Bulk 1 lb $3.49/lb
• Organic Cauliflower 1 lb $3.49/lb
• Fresh Brussels Sprouts - Order by the Pound 1 lb $3.99/lb
• Shallots 2 medium $4.49/lb
• Kroger® Whole Garlic Bulbs 1 bulb $2.49
• Simple Truth Organic® Low Sodium Free Range Chicken Broth 1 carton $1.79
• Fresh Organic Lemon 1 $1.69
• Simple Truth Organic® Rosemary 1 pack $2.79
• Organic Italian Parsley 1 bunch $2.49

Instructions

1. Pick the smallest lamb shanks in the pack if possible. Pat dry 4 shanks and season aggressively with salt, pepper, chopped rosemary, and 2 minced garlic cloves.
2. Heat oven to 450°F. Halve 1 lb Brussels sprouts and toss with oil, salt, and pepper on a sheet pan. Roast 18 to 22 minutes until browned and crisp at the edges.
3. At the same time, peel and chop 1 lb parsnips and break 1 lb cauliflower into florets. Put them in salted water, bring to a boil, and cook until very tender, about 15 minutes.
4. Meanwhile, heat a wide Dutch oven or deep skillet with a lid. Sear the 4 lamb shanks in oil over medium-high heat until well browned on most sides, about 10 minutes total. Remove briefly.
5. Add 2 sliced shallots, 1 cleaned and sliced leek, and 3 smashed garlic cloves to the pot. Cook 3 to 4 minutes until softened. Add 1 1/2 cups chicken broth and a strip of lemon zest, scraping up browned bits. Return the lamb shanks, cover tightly, and simmer over low heat for 25 minutes, turning once halfway through.
6. Drain the parsnips and cauliflower. Purée or mash with olive oil, salt, pepper, and a splash of broth until silky. Keep warm.
7. Check the lamb: if a knife meets only light resistance near the thicker parts, it’s ready enough for this quick method. Move shanks to a warm plate and cover loosely.
8. Simmer the cooking liquid uncovered 4 to 5 minutes to reduce. Stir in chopped parsley and a squeeze of lemon juice. Taste and adjust seasoning.
9. Plate the parsnip-cauliflower purée, add the roasted Brussels sprouts, top with a lamb shank, and spoon over the glossy leek-shallot sauce.

Ingredients

• Simple Truth® Natural Lamb Shank about 2.5 lb / 4 small shanks $8.49
• White Sweet Potato 2 lb $2.69/lb
• Green Savoy Cabbage 1 lb $2.69/lb
• Shallots 2 $4.49/lb
• Kroger® Whole Garlic Bulbs 1 bulb $2.49
• Simple Truth Organic® Low Sodium Free Range Chicken Broth 1 carton $1.79
• Fresh Organic Lemon 1 $1.69
• Simple Truth Organic® Rosemary 1 pack $2.79
• Parsley 1 bunch $1.69

Instructions

1. Season 4 small lamb shanks with salt, pepper, chopped rosemary, and minced garlic.
2. Peel and cube 2 lb white sweet potatoes; start them boiling in salted water until tender, about 15 minutes.
3. Thinly slice 1 lb Savoy cabbage and 2 shallots.
4. Brown the lamb shanks in a heavy covered skillet or Dutch oven in a little oil, about 8 to 10 minutes total. Remove briefly.
5. Add the shallots to the pot and cook 2 minutes. Pour in 1 1/2 cups broth, scrape the pan, return the shanks, cover tightly, and simmer 25 to 30 minutes, turning once.
6. While the lamb cooks, sauté the cabbage in a separate skillet with oil, salt, pepper, and 1 minced garlic clove until silky, about 8 minutes. Finish with a small squeeze of lemon.
7. Drain and mash the white sweet potatoes with olive oil, salt, pepper, and a splash of broth until smooth.
8. Remove the shanks, then reduce the cooking liquid for a few minutes until glossy. Stir in chopped parsley and a few drops of lemon juice.
9. Serve the mash under the lamb shanks with the cabbage to the side and spoon over the sauce.

Ingredients

• Simple Truth® Natural Lamb Shank about 3 lb / 4 small shanks $8.49
• Organic Carrots Bunch 1 bunch $2.99
• Organic Leeks 1 bunch $5.49
• Yukon Gold Potatoes 1 lb $1.49/lb
• Shallots 2 $4.49/lb
• Kroger® Whole Garlic Bulbs 1 bulb $2.49
• Simple Truth Organic® Low Sodium Free Range Chicken Broth 1 carton $1.79
• Fresh Organic Lemon 1 $1.69
• Simple Truth Organic® Thyme 1 pack $2.79
• Organic Italian Parsley 1 bunch $2.49

Instructions

1. Heat oven to 425°F. Cut carrots into batons and toss with oil, salt, and pepper. Roast 20 to 25 minutes until caramelized.
2. Peel and boil 1 lb Yukon Gold potatoes in salted water until tender, about 15 minutes, then mash with olive oil, salt, pepper, and a little broth.
3. Season 4 small lamb shanks with salt, pepper, thyme, and minced garlic. Brown them well in a Dutch oven or deep skillet, about 10 minutes total.
4. Remove shanks briefly and add 2 sliced shallots plus 1 sliced leek bunch to the pot. Cook until softened, 4 minutes.
5. Add 1 1/2 cups broth and a strip of lemon zest. Return shanks, cover tightly, and simmer on low 25 to 30 minutes, turning once.
6. Transfer shanks out. Reduce liquid 5 minutes until slightly thick and glossy. Stir in chopped parsley and a squeeze of lemon.
7. Serve the lamb over mashed Yukon Gold potatoes with the softened leeks and roasted carrots, spooning the sauce over everything.

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.