Careme Recipes

Ingredients

• Simple Truth™ Natural Bison Ribeye Steak 1 steak (about 8 oz) $16.49 / 8 oz
• Olive oil 3 Tbsp, divided $0.25
• Garlic cloves 3 cloves, minced $0.30 (from Simple Truth Organic® Garlic Bulbs, $1.99 / 3 ct)
• Fresh rosemary or thyme (optional) 1 tsp, finely chopped $0.25
• Kosher salt & black pepper To taste $0.05
• Organic Yukon Gold Potatoes 4–5 small potatoes (about 1 lb), scrubbed $4.99 / 3 lb (use ~1 lb)
• Unsalted butter 2 Tbsp (plus extra to taste) $0.40
• Milk or half‑and‑half 1/3–1/2 cup, warmed $0.20
• Baby Organic Broccoli 1 bunch (about 8 oz), trimmed $2.99 / bunch
• Fresh lemon (optional) 1, for zest/juice over broccoli $0.60

Instructions

1. Prep the potatoes: Scrub and cut Yukon Gold potatoes into 1-inch chunks (leave skins on for nutrients and texture). Place in a pot, cover with cold salted water by 1 inch.
2. Start the marinade: In a small bowl, mix 1½ Tbsp olive oil, half the minced garlic (about 1½ cloves), chopped rosemary/thyme if using, ½ tsp salt, and ½ tsp pepper.
3. Marinate the bison: Pat the bison ribeye dry. Rub all over with the marinade. Let sit at room temperature 20–30 minutes while you prepare sides.
4. Boil potatoes: Bring the potatoes to a boil on the stove. Reduce to a simmer and cook until very tender, 12–15 minutes from boiling.
5. Prep the broccoli: While potatoes cook, trim any tough ends off the baby broccoli. If stems are thick, slice them lengthwise. Rinse and pat dry.
6. Preheat grill or skillet: Heat a grill or a heavy skillet (cast iron ideal) over medium‑high until very hot. Lightly oil the grates or pan.
7. Cook the bison: Season the marinated steak once more with a pinch of salt. Place on the grill or skillet. Cook 3–4 minutes per side for medium‑rare (internal temp about 130°F), or to your preferred doneness. Transfer to a plate, tent loosely with foil, and rest 8–10 minutes.
8. Drain and mash potatoes: When potatoes are very tender, drain well and return to the warm pot. Add butter, a generous pinch of salt, and a few grinds of pepper. Mash, adding warm milk a bit at a time until creamy but still thick. Taste and adjust salt/pepper. Cover and keep warm on low heat.
9. Sauté baby broccoli: In a large skillet on the stove, heat remaining 1½ Tbsp olive oil over medium‑high. Add remaining minced garlic and cook 30 seconds until fragrant (do not brown). Add baby broccoli, ¼ tsp salt, and a splash of water (1–2 Tbsp). Cook, tossing, 4–6 minutes until stems are just tender‑crisp and florets bright green. Finish with a squeeze of lemon and lemon zest if desired.
10. Slice the steak: Transfer rested bison to a cutting board. Slice thinly against the grain into strips.
11. Plate: Spoon a mound of mashed Yukon Gold potatoes onto each plate. Top or side with sautéed baby broccoli. Fan sliced bison steak alongside or over the mash. Drizzle any resting juices over the meat. Serve immediately.

Ingredients

• Boneless skinless chicken thighs (Simple Truth® Natural or similar) ¾ lb (about 3–4 small thighs) ~$4.99 / lb (use ¾ lb)
• Soy sauce (low‑sodium recommended) 3 Tbsp, divided $0.25
• Sesame oil (toasted if possible) 2 tsp, divided $0.25
• Honey or brown sugar 1½ Tbsp $0.20
• Organic Ginger Root 1 Tbsp very finely minced (plus extra slices for garnish, optional) $3.99 / lb (use about 1 oz)
• Garlic cloves 3 cloves, minced $0.30 (from Simple Truth Organic® Garlic Bulbs, $1.99 / 3 ct)
• Rice vinegar or apple cider vinegar 1½ Tbsp $0.15
• Cornstarch 1 tsp $0.05
• Neutral oil (canola, etc.) 1 Tbsp for cooking chicken $0.15
• Organic Baby Bok Choy ½–¾ lb (3–4 small heads), halved or quartered lengthwise $2.99 / 1 lb
• Water or chicken broth ¼ cup for bok choy + ¼ cup for glaze $0.10
• Cooked rice (white or brown) 1½ cups cooked (about ½ cup dry rice per person) pantry
• Sesame seeds & green onion (optional) 1 tsp sesame seeds; 1 green onion sliced $0.40

Instructions

1. Cook the rice: Rinse ½ cup dry rice under cold water. Combine with 1 cup water and a pinch of salt in a small pot. Bring to a boil on the stove, then cover and reduce to low. Simmer 15 minutes (white) or per package (brown), then rest off heat 5–10 minutes.
2. Prep the marinade: In a bowl, mix 2 Tbsp soy sauce, 1 tsp sesame oil, 1 Tbsp honey/brown sugar, half the minced garlic, and half the minced ginger.
3. Marinate the chicken: Pat chicken thighs dry. Add to marinade and toss to coat. Let stand 15–20 minutes at room temp while you prep vegetables and glaze.
4. Make the glaze: In a small bowl, whisk remaining 1 Tbsp soy sauce, ½ Tbsp honey, remaining minced ginger and garlic, vinegar, ¼ cup water or broth, and cornstarch until smooth. Set near the stove.
5. Prep bok choy: Rinse baby bok choy well, paying attention to the bases where grit can hide. Halve or quarter lengthwise, keeping cores intact so leaves stay together. Shake or pat mostly dry.
6. Cook the chicken (grill or stovetop): Heat a grill or a large skillet over medium‑high. Add 1 Tbsp neutral oil to the skillet, or lightly oil grill grates. Let excess marinade drip off chicken. Cook thighs 5–7 minutes per side, until nicely browned and internal temperature reaches 165°F. Transfer to a plate and tent with foil.
7. Glaze the chicken: Reduce heat to medium‑low. If using a skillet, pour glaze mixture directly into the pan, scraping up browned bits; if grilling, pour into a small pot on the stove. Simmer 1–3 minutes, stirring, until glossy and thick enough to coat a spoon. Return chicken to the pan (or brush on platter) and turn to coat in glaze.
8. Sauté baby bok choy: In a separate skillet on the stove, heat remaining 1 tsp sesame oil over medium‑high. Add bok choy cut‑side down, cook 2 minutes to get some color. Add ¼ cup water or broth and a pinch of salt, cover, and steam 3–4 minutes until just tender but still bright green. Uncover and let excess liquid bubble off if needed.
9. Fluff rice: Uncover rice and fluff with a fork. Taste and season with a tiny splash of soy sauce if desired.
10. Serve: Divide rice between two bowls. Top with glazed chicken thighs (slice if you like) and spoon any extra glaze over the top. Add bok choy on the side. Garnish with sesame seeds, sliced green onion, and thin ginger slices if you like a little extra bite.

Ingredients

• Simple Truth® Natural Ground Lamb ½ lb ground lamb $9.49 / 1 lb (use ½ lb)
• Olive oil 2½ Tbsp, divided $0.35
• Fresh Onions – Organic Jumbo Yellow Onions 1 medium onion, thinly sliced $1.49 / lb (use ~½ lb)
• Garlic cloves 3 cloves, minced $0.30 (from Simple Truth Organic® Garlic Bulbs, $1.99 / 3 ct)
• Simple Truth Organic® Fresh Grape Snacking Tomatoes 1 heaping cup, halved $3.49 / 10 oz (use about 6–7 oz)
• Organic Lacinato Kale or Organic Kale 3 packed cups, ribs removed, torn $2.79 / bunch or bag (use about ½)
• Smoked paprika 1 tsp $0.10
• Ground cumin 1 tsp $0.10
• Dried oregano ½ tsp $0.05
• Crushed red pepper flakes (optional) ¼ tsp $0.05
• Kosher salt & black pepper To taste $0.05
• Fresh lemon 1, for juice and zest $0.60
• Simple Truth Organic® Red Potatoes or Organic Red Potatoes 1 lb small red potatoes, quartered $4.99 / 3 lb (use ~1 lb)
• Fresh parsley or dill (optional; baby dill is on sale) 2 Tbsp chopped, plus more for garnish $2.49 / 0.5 oz (use a few sprigs)

Instructions

1. Prep the potatoes: Heat oven to 425°F. On a sheet pan, toss quartered red potatoes with 1½ Tbsp olive oil, ½ tsp salt, and several grinds of black pepper. Spread in a single layer, cut sides down where possible.
2. Roast potatoes: Place pan in the oven and roast 20–25 minutes, flipping once, until golden and tender. In the last 5 minutes, sprinkle 1 Tbsp chopped parsley or dill over the potatoes if using.
3. Start the lamb mixture: While potatoes roast, heat 1 Tbsp olive oil in a large skillet on the stove over medium‑high. Add sliced onion and a pinch of salt. Cook 5–7 minutes, stirring, until softened and starting to caramelize at the edges.
4. Brown the lamb: Push onions to the edges of the skillet. Add ground lamb to the center in an even layer. Let cook, undisturbed, 2 minutes to get some browning. Break up with a spoon, season with ½ tsp salt and black pepper, and cook 4–5 minutes more until mostly browned. Spoon off excess fat if there’s a lot.
5. Add aromatics and spices: Add minced garlic, smoked paprika, cumin, oregano, and red pepper flakes if using. Stir and cook 1 minute until fragrant.
6. Add tomatoes and kale: Stir in halved grape tomatoes and torn kale. Add ¼ cup water. Cook, stirring, 3–5 minutes until kale is wilted and tomatoes are just starting to slump but still hold some shape.
7. Finish with lemon and herbs: Zest half the lemon into the skillet, then squeeze in 1–2 Tbsp lemon juice. Taste and adjust salt, pepper, and acidity (add more lemon if needed). Fold in 1 Tbsp chopped parsley or dill if using. Turn heat to low to keep warm.
8. Finish potatoes: Remove roasted potatoes from the oven. Toss with any extra chopped herbs on the pan, plus an extra pinch of salt if needed.
9. Serve: Divide herb‑roasted potatoes between two plates or wide bowls. Spoon the lamb, onion, tomato, and kale mixture over or alongside the potatoes, making sure to add some of the flavorful juices. Garnish with additional fresh herbs and an extra squeeze of lemon at the table.