Careme

Ingredients

• Simple Truth® Natural Lamb Loin Chops

  12 chops, about 3 lb total $17.99
• Cauliflower

  2½ lb, cut into medium florets $3.29
• Diamond Crystal kosher salt flakes

  3 tablespoons plus 2¼ teaspoons, divided
• Plain whole-milk Greek yogurt

  1½ cups, divided
• Fresh Organic Lemon

  2 lemons $2.00
• Ginger Root

  2 tablespoons finely grated $4.99
• Garlic

  6 cloves, finely grated $1.29
• Garam masala

  2 teaspoons
• Ground cumin

  2 teaspoons, divided
• Ground coriander

  1 teaspoon
• Ground turmeric

  ½ teaspoon
• Cayenne pepper

  ¼ teaspoon
• Freshly ground black pepper

  1 teaspoon, divided
• Extra-virgin olive oil

  3 tablespoons, divided
• Fresh mint leaves

  ¼ cup, finely chopped
• Honey

  1 teaspoon
• Organic Cilantro

  ½ cup loosely packed leaves $1.99

Instructions

1. Set one oven rack in the lower third and another 6 inches below the broiler. Heat the oven to 450°F and line two rimmed sheet pans with foil; fit one pan with an oven-safe wire rack.

2. Pat 12 lamb loin chops, about 3 pounds total, dry. Season all over with 2 tablespoons plus 1¼ teaspoons Diamond Crystal kosher salt flakes. In a large bowl, whisk the marinade:

   • ¾ cup plain whole-milk Greek yogurt
   • Juice of 1 lemon
   • 2 tablespoons finely grated ginger
   • 6 finely grated garlic cloves
   • 2 teaspoons garam masala
   • 1 teaspoon ground cumin
   • 1 teaspoon ground coriander
   • ½ teaspoon ground turmeric
   • ¼ teaspoon cayenne pepper
   • ½ teaspoon freshly ground black pepper
   • 1 tablespoon extra-virgin olive oil

   Coat the chops with the marinade and let stand at room temperature for 15 minutes while preparing the cauliflower.

3. Toss the cauliflower on the plain sheet pan with:

   • 2½ pounds cauliflower florets
   • 2 tablespoons extra-virgin olive oil
   • 1 teaspoon ground cumin
   • ½ teaspoon freshly ground black pepper
   • 1 tablespoon plus 1 teaspoon Diamond Crystal kosher salt flakes

   Spread into one layer and roast on the lower rack for 25 minutes, turning once halfway through, until browned and tender.

4. While the cauliflower roasts, make the mint yogurt by stirring together:

   • ¾ cup plain whole-milk Greek yogurt
   • Zest and juice of 1 lemon
   • ¼ cup finely chopped mint leaves
   • 1 teaspoon honey

   Refrigerate until plating.

5. Transfer the marinated chops to the prepared rack in one layer, letting excess marinade drip off. When the cauliflower is done, remove it and cover loosely to keep warm. Switch the oven to high broil.

6. Broil the lamb on the upper rack for 4 to 5 minutes per side, until attractively charred and the centers reach 130°F for medium-rare. Transfer the chops to a platter and rest for 5 minutes.

7. Spread the mint yogurt across six warm plates. Add the cumin-roasted cauliflower and two lamb chops per plate, then finish with ½ cup loosely packed cilantro leaves divided evenly among the servings.

Want more detail? See the temperature guide.

Ingredients

• Simple Truth® Natural Lamb Shoulder

  2 lb $14.49
• Carrots

  1 1/2 lb $1.69
• Kroger® Pearl Couscous

  12 oz $2.49
• Organic Italian Parsley

  1/2 cup chopped $2.69
• Diamond Crystal kosher salt flakes

  4 tablespoons plus 1/2 teaspoon
• Olive oil

  3 tablespoons
• Large yellow onion

  1
• Garlic

  4 cloves
• Tomato paste

  3 tablespoons
• Ground cumin

  2 teaspoons
• Ground coriander

  2 teaspoons
• Sweet paprika

  1 1/2 teaspoons
• Ground cinnamon

  1/2 teaspoon
• Ground black pepper

  1/2 teaspoon
• Unsalted chicken broth

  5 cups
• Golden raisins

  1/2 cup
• Red wine vinegar

  1 tablespoon
• Owen Roe Sinister Hand Grenache Oregon Red Wine

  750 ml $23.99

Instructions

1. Trim excess surface fat from 2 pounds lamb shoulder and cut the meat across the grain into 1-inch pieces. Toss with 4 teaspoons Diamond Crystal kosher salt flakes and let stand for 15 minutes while preparing the other ingredients.

2. Prepare the vegetables and garnish:

   • 1 1/2 pounds carrots, cut diagonally into 1/2-inch pieces
   • 1 large yellow onion, diced
   • 4 garlic cloves, minced
   • 1/2 cup Italian parsley, chopped

   Keep each component separate.

3. Combine the spices in a small bowl:

   • 2 teaspoons ground cumin
   • 2 teaspoons ground coriander
   • 1 1/2 teaspoons sweet paprika
   • 1/2 teaspoon ground cinnamon
   • 1/2 teaspoon ground black pepper

   Set this spice mixture beside the stove.

4. Heat 2 tablespoons olive oil in a wide Dutch oven over medium-high heat. Sear the salted lamb in two batches until well browned, about 4 minutes per batch; transfer each batch to a plate.

5. Reduce the heat to medium and add 1 tablespoon olive oil. Cook the prepared onion for 4 minutes. Add the prepared garlic and 3 tablespoons tomato paste; cook for 1 minute. Stir in the spice mixture and cook for 30 seconds.

6. Return the seared lamb and its juices to the pot. Add the prepared carrots, 2 cups unsalted chicken broth, 1/2 cup golden raisins, and 5 teaspoons Diamond Crystal kosher salt flakes. Bring to a simmer, cover, and braise over low heat for 50 to 60 minutes, stirring twice, until a piece of lamb yields easily when pierced with a fork.

7. During the final 15 minutes of braising, bring 3 cups unsalted chicken broth and 3 1/2 teaspoons Diamond Crystal kosher salt flakes to a boil in a saucepan. Stir in 12 ounces pearl couscous, reduce to a gentle simmer, and cook until tender, 9 to 10 minutes. Cover off the heat and rest for 3 minutes, then fluff.

8. Remove the braise from the heat and stir in 1 tablespoon red wine vinegar. Rest for 5 minutes, then fold in half of the prepared parsley.

9. Spoon the pearl couscous into shallow bowls. Top with the lamb, carrots, and glossy braising sauce, then scatter over the rest of the prepared parsley.

Want more detail? See the temperature guide.

Ingredients

• Simple Truth® Natural Boneless Skinless Fresh Chicken Breast Family Pack BIG DEAL!

  2 lb $5.49
• Bok choy

  2 lb $2.69
• Kroger® Long Grain Rice

  2 cups dry $4.29
• Ginger root

  1 oz $4.99
• Garlic

  4 cloves $1.29
• Green onions

  4 $1.50
• Diamond Crystal kosher salt flakes

  3 1/4 tsp, divided
• Cornstarch

  3 tbsp, divided
• Neutral cooking oil

  4 tbsp, divided
• Water

  3 1/2 cups, divided
• Low-sodium soy sauce

  1/4 cup
• Chinkiang black vinegar or unseasoned rice vinegar

  3 tbsp
• Light brown sugar

  1 1/2 tbsp
• Toasted sesame oil

  2 tsp
• Sichuan peppercorns

  1 tsp
• Crushed red pepper flakes

  1/2 tsp
• Charles Smith Wines Kungfu Girl Riesling Washington White Wine

  1 bottle $14.99

Instructions

1. Slice 2 pounds chicken breast across the grain into 1/4-inch strips. Toss with 2 teaspoons Diamond Crystal kosher salt flakes, 2 tablespoons cornstarch, and 1 tablespoon neutral cooking oil; let the seasoned chicken stand for 15 minutes while preparing the other components.

2. Rinse 2 cups dry long-grain rice. Combine it in a saucepan with 3 cups water and 1 1/4 teaspoons Diamond Crystal kosher salt flakes. Bring to a boil, cover, reduce the heat to low, and cook for 18 minutes. Remove from the heat and let stand, covered, for 5 minutes before fluffing.

3. While the rice cooks, trim 2 pounds bok choy. Cut the stems crosswise into 1-inch pieces and roughly chop the leaves, keeping them separate. Mince 1 ounce ginger and 4 garlic cloves. Thinly slice 4 green onions; combine the white parts with the ginger and garlic as the aromatics, and reserve the green parts for serving.

4. Make the stir-fry sauce by whisking together:

   • 1/4 cup low-sodium soy sauce
   • 3 tablespoons Chinkiang black vinegar or unseasoned rice vinegar
   • 1/2 cup water
   • 1 1/2 tablespoons light brown sugar
   • 1 tablespoon cornstarch
   • 2 teaspoons toasted sesame oil

   Set the sauce aside.

5. Heat a large wok or skillet over high heat. Add 1 tablespoon neutral cooking oil, spread half the seasoned chicken into one layer, and stir-fry for 3 to 4 minutes until lightly browned; transfer it to a clean plate. Add another 1 tablespoon neutral cooking oil and repeat with the second half of the chicken.

6. Add 1 tablespoon neutral cooking oil to the hot wok, followed by 1 teaspoon Sichuan peppercorns and 1/2 teaspoon crushed red pepper flakes; stir for 15 seconds. Add the prepared aromatics and stir-fry for 30 seconds. Add the prepared bok choy stems and cook for 2 minutes, then add the leaves and cook for 1 minute.

7. Whisk the stir-fry sauce again and pour it into the wok. Return the cooked chicken and any juices to the wok, then toss for 2 to 3 minutes until the sauce is glossy, the bok choy is crisp-tender, and the chicken reaches 160°F. Remove from the heat and let stand for 2 minutes.

8. Divide the fluffed rice among six bowls, spoon the Sichuan chicken and bok choy over it, and finish with the reserved green onion tops.

Want more detail? See the temperature guide.