Careme Recipes

Ingredients

• Simple Truth® Natural Lamb Loin Chops about 2.25 lb $15.99/lb sale
• Golden Beets 2 lb $2.69/lb
• Green Asparagus 1.5 lb $4.99/lb sale
• Shallots 2 medium $4.49/lb
• Garlic 1 bulb $1.50 each
• Fresh lemons 2 $1.69 each organic / bag available
• Parsley 1 bunch $1.69 each
• Fresh rosemary or rosemary pantry equivalent small amount $2.79 if buying fresh
• Yukon Gold Potatoes 1.5 lb $1.49/lb

Instructions

1. Heat oven to 425°F. Scrub 2 lb golden beets, wrap loosely in foil with oil and salt, and roast 40–50 minutes until tender. On a second pan, roast 1.5 lb Yukon gold potatoes cut into chunks with olive oil, salt, pepper, and 1 sliced shallot until crisp, 30–35 minutes.
2. Marinate about 2.25 lb lamb loin chops with 4 minced garlic cloves, 1 tbsp chopped rosemary, 2 tbsp chopped parsley, zest of 1 lemon, 2 tbsp lemon juice, 3 tbsp olive oil, 1 1/2 tsp kosher salt, and black pepper. Rest 20–30 minutes.
3. Trim 1.5 lb asparagus. Toss with olive oil, salt, pepper, and a little lemon zest.
4. Grill or sear lamb chops over medium-high heat for 3–4 minutes per side for medium-rare to medium. Transfer to a platter and rest 5 minutes.
5. Grill or roast asparagus 5–7 minutes until lightly charred and tender-crisp. Finish with lemon juice and chopped parsley.
6. Peel and wedge the warm roasted beets. Toss with a little olive oil, minced shallot, lemon juice, parsley, salt, and pepper for a composed warm salad.
7. Serve lamb chops over or beside the crisp potatoes, with asparagus and beet salad arranged neatly on the plate.

Ingredients

• Simple Truth® Natural Boneless Skinless Fresh Chicken Breast Family Pack 2.25 lb $5.49/lb sale
• Kroger® Whole Baby Bella Mushrooms or sliced baby bellas 16 oz $3.69–$3.99 per 8 oz
• Green Asparagus 1.5 lb $4.99/lb sale
• Yukon Gold Potatoes 2 lb $1.49/lb
• Shallots 2 medium $4.49/lb
• Garlic 1 bulb $1.50 each
• Simple Truth Organic® Low Sodium Free Range Chicken Broth 1 carton $1.79 sale
• Parsley 1 bunch $1.69 each
• Fresh lemons 2 $1.69 each organic / bag available

Instructions

1. Heat oven to 425°F. Boil 2 lb Yukon gold potatoes in salted water until tender, 15–18 minutes. Drain, steam dry, then place on a sheet pan and gently smash. Drizzle with oil, season, and roast 20–25 minutes until crisp.
2. Season 2.25 lb chicken breasts with salt, pepper, lemon zest, and 2 minced garlic cloves. Sear in a large oven-safe skillet with oil over medium-high until golden, about 2–3 minutes per side. Transfer to oven and roast 10–15 minutes until just cooked through. Rest on a plate.
3. In the same skillet, cook 2 minced shallots in a little butter or oil for 2 minutes. Add 16 oz mushrooms and cook until browned, 8–10 minutes. Add 2 minced garlic cloves and cook 30 seconds.
4. Add 1 cup chicken broth and 1–2 tbsp lemon juice; simmer until lightly reduced. Stir in chopped parsley and a small knob of butter if desired for gloss.
5. Toss 1.5 lb asparagus with oil, salt, and pepper, then roast on a separate pan 8–10 minutes until tender-crisp. Finish with lemon juice.
6. Slice chicken and plate with mushroom pan sauce spooned over the top, crisp smashed potatoes, and asparagus aligned alongside for a cleaner presentation.

Ingredients

• Simple Truth® Natural Boneless Skinless Fresh Chicken Breast Cutlets 2 lb $8.49/lb
• Green Acorn Squash 2.5–3 lb $1.49/lb
• NatureSweet Cherubs® Fresh Grape Tomatoes or Kroger® Fresh Grape Tomatoes 20 oz $5.99 for 16.5 oz or $3.99 for 10 oz
• Shallots 2 medium $4.49/lb
• Green Top Red Radishes 1 bunch $1.89
• English Cucumber 1 $1.99
• Parsley 1 bunch $1.69 each
• Garlic 1 bulb $1.50 each
• Fresh lemons 2 $1.69 each organic / bag available

Instructions

1. Heat oven to 425°F. Slice 2.5–3 lb acorn squash into elegant wedges, removing seeds. Toss with olive oil, salt, pepper, and 1 sliced shallot. Roast 30–35 minutes until bronzed and tender.
2. Marinate 2 lb chicken breast cutlets with olive oil, minced garlic, lemon zest, lemon juice, chopped parsley, salt, and pepper for 15–20 minutes.
3. On a sheet pan, roast 20 oz grape tomatoes with 1 sliced shallot, olive oil, salt, and pepper for 18–20 minutes until collapsed. Stir gently to create a loose warm relish.
4. Thinly slice radishes and cucumber. Toss with parsley, lemon juice, olive oil, salt, and pepper for a fresh table salad or garnish.
5. Grill chicken cutlets over medium-high heat for about 3–4 minutes per side until lightly charred and just cooked. Rest briefly.
6. Arrange roasted squash on a platter, top with chicken cutlets, and spoon over the warm tomato-shallot relish. Finish with the radish-cucumber herb salad on the side or scattered lightly over part of the platter.

Ingredients

• Simple Truth® Natural Lamb Loin Chops about 2 lb $15.99/lb sale
• Green Asparagus 2 lb $4.99/lb sale
• Golden Beets 2 lb $2.69/lb
• Jumbo Yellow Onions 1 lb $1.49/lb
• Garlic 1 bulb $1.50 each
• Parsley 1 bunch $1.69 each
• Organic Rosemary or rosemary pantry equivalent small amount $2.79 if buying fresh
• Fresh Organic Lemon or regular lemon 2 lemons $1.69 each organic / bag available
• Yukon Gold Potatoes 1.5 lb $1.49/lb

Instructions

1. Heat oven to 425°F. Trim and scrub 2 lb golden beets ($2.69/lb). Wrap them loosely in foil with a drizzle of oil and a pinch of salt; roast 40–50 minutes until tender. At the same time, roast 1.5 lb Yukon gold potatoes ($1.49/lb), cut into chunks, tossed with oil, salt, pepper, and half of 1 sliced yellow onion ($1.49/lb), for 30–35 minutes until browned.
2. Make a lamb marinade: combine 4 minced garlic cloves (from 1 bulb, $1.50), 2 tbsp chopped parsley ($1.69), 1 tsp chopped rosemary, zest of 1 lemon, 2 tbsp lemon juice, 3 tbsp olive oil, 1.5 tsp salt, and black pepper. Rub over about 2 lb lamb loin chops ($15.99/lb sale) and let sit 20–30 minutes.
3. Snap woody ends from 2 lb asparagus ($4.99/lb sale). Toss with olive oil, salt, pepper, and a little lemon zest.
4. Preheat grill or grill pan to medium-high. Grill lamb chops about 3–4 minutes per side for medium-rare to medium, depending on thickness. Rest 5–8 minutes.
5. While lamb rests, grill or sear asparagus 4–6 minutes until lightly charred but still bright. Finish with a squeeze of lemon.
6. Peel roasted beets and cut into wedges. Toss with a spoonful of olive oil, a little lemon juice, chopped parsley, salt, and pepper. If desired, fold in a spoonful of yogurt or goat cheese from home for a creamier side.
7. Serve lamb chops with roasted potatoes, warm beet salad, and charred asparagus. Spoon any resting juices from the lamb over the potatoes.