Careme Recipes

Ingredients

• Simple Truth® Natural Lamb Shank 1 lb (1 large or 2 small shanks) $4.99 sale (was $8.99), 1 lb
• Organic Butternut Squash ~1 lb, peeled and 1-inch cubes $1.99/lb
• Organic Carrots Bunch 2 medium carrots, cut into 1-inch pieces $2.50
• Organic Jumbo Yellow Onion 1 small, diced $1.49/lb
• Simple Truth Organic® Garlic Bulbs 3 cloves, minced $1.99 (3 ct)
• Simple Truth Organic® Roma Tomatoes 2 tomatoes, chopped (or 1 cup canned/crushed if you have) $2.99 (16 oz)
• Olive oil 2–3 tbsp
• Red wine or beef broth 1 cup (wine preferred; broth works)
• Water 1 cup
• Dried thyme or rosemary 1 tsp
• Bay leaf (optional) 1
• Salt & black pepper to taste
• Lemon (optional) 1/2 lemon for finishing

Instructions

1. Prep: Heat oven to 425°F. Pat lamb dry; season generously with salt and pepper. Peel/cube squash; cut carrots; dice onion; mince garlic; chop tomatoes.
2. Roast the veg: Toss squash and carrots with 1–2 tbsp olive oil, salt, pepper. Spread on a sheet pan; roast 25–35 minutes, tossing once, until browned and tender.
3. Brown the lamb (stove): In a medium Dutch oven or deep skillet with a lid, heat 1 tbsp olive oil over medium-high. Sear lamb shank(s) 3–4 minutes per side until well browned; remove to a plate.
4. Build the braise: Lower heat to medium. Add onion; cook 3–5 minutes. Add garlic; cook 30 seconds. Add chopped tomatoes; cook 2 minutes. Stir in thyme/rosemary and bay leaf.
5. Braise: Add wine (or broth) and scrape up browned bits. Add 1 cup water. Return lamb and any juices; liquid should come about 1/2–2/3 up the shank (add a splash more water if needed). Bring to a simmer, cover, and cook gently 35–45 minutes, turning once, until very tender.
6. Finish: Uncover and simmer 3–5 minutes to thicken slightly. Taste and adjust salt/pepper; squeeze in a little lemon if you like brightness.
7. Serve: Plate roasted squash/carrots and spoon lamb plus sauce over the top.

Ingredients

• Choice Tri-Tip Beef Steaks (About 2 per Pack) ~0.9–1.0 lb (2 small steaks) $8.99/lb sale (was $11.99)
• Simple Truth Organic® Whole Baby Bella Mushrooms 8 oz, sliced $3.99 (8 oz) or $5.00 (16 oz)
• Del Cabo Organic Japanese Shishito Peppers 6–8 oz (about half the pack) $3.99 (10 oz)
• Simple Truth Organic® Garlic Bulbs 2 cloves, finely minced $1.99 (3 ct)
• Olive oil 4 tbsp, divided
• Red wine vinegar (or lemon) 1 tbsp
• Parsley (or cilantro) 1/2 cup finely chopped (optional but great for chimichurri)
• Crushed red pepper flakes 1/4–1/2 tsp
• Salt & black pepper to taste
• Butter (optional) 1 tbsp for mushrooms

Instructions

1. Prep: Heat grill to medium-high. Pat steaks dry; season generously with salt and pepper. Slice mushrooms; rinse/dry shishitos.
2. Make quick chimichurri: In a bowl, mix 3 tbsp olive oil, vinegar (or lemon), minced garlic (reserve a pinch for mushrooms if you want), parsley, red pepper flakes, pinch of salt. Set aside.
3. Grill the tri-tip steaks: Grill 3–5 minutes per side for medium-rare to medium (depending on thickness). Rest 5–10 minutes before slicing against the grain.
4. Sauté mushrooms (stove): While steak rests, heat a skillet over medium-high with 1 tbsp olive oil (and butter if using). Add mushrooms; cook 6–8 minutes until browned and their moisture cooks off. Salt/pepper to taste; add a tiny bit of reserved garlic in the last 30 seconds.
5. Blister shishitos (stove): In a second skillet (or same after mushrooms), heat a drizzle of oil over high. Add shishitos in a single layer; cook 4–6 minutes, turning occasionally, until blistered/charred spots appear. Sprinkle with salt.
6. Serve: Slice steak; spoon chimichurri over. Serve with mushrooms and shishitos on the side.

Ingredients

• Whole Cooked Dungeness Crab ~1 lb whole crab, picked meat (~6–8 oz meat) or ask for picked meat if available $6.99/lb sale (was $15.99)
• Organic Kale 6–8 oz, stems removed, thinly sliced $2.79 (16 oz)
• Simple Truth Organic® Garlic Bulbs 3 cloves, thinly sliced or minced $1.99 (3 ct)
• Olive oil 3 tbsp, divided
• Butter (optional but delicious) 1 tbsp
• Lemon 1 (zest + 2 tbsp juice)
• Dry pasta (spaghetti/linguine) 6 oz (about 2/3 of a standard 1-lb box)
• Crushed red pepper flakes pinch to 1/4 tsp
• Salt & black pepper to taste
• Pasta water 1/2 cup reserved

Instructions

1. Prep: Bring a pot of salted water to a boil. Destem and slice kale. Mince/slice garlic. Zest and juice lemon. Pick crab meat (discard shell/cartilage).
2. Cook pasta: Boil pasta until al dente. Reserve 1/2 cup pasta water, then drain.
3. Sauté kale (stove): In the pasta pot or a large skillet, heat 1 tbsp olive oil over medium-high. Add kale with a pinch of salt and a splash of water. Cook 4–6 minutes until tender and bright; remove to a bowl.
4. Build the sauce: In the same pot/skillet, lower heat to medium. Add 2 tbsp olive oil (and butter if using). Add garlic and red pepper flakes; cook 30–60 seconds until fragrant (don’t brown).
5. Toss: Add drained pasta, lemon zest, lemon juice, and a splash of reserved pasta water. Toss until glossy.
6. Add crab + kale: Fold in crab meat and the sautéed kale. Warm 1–2 minutes gently (keep crab sweet—don’t overcook). Add more pasta water if needed. Season with salt/pepper to taste.
7. Serve: Finish with an extra squeeze of lemon and a drizzle of olive oil if you like.