Careme Recipes

Ingredients

• Simple Truth™ 90% Lean Natural Ground Bison 8 oz $12.99 → $11.49 (1 lb; use 8 oz)
• Organic Butternut Squash about 2 heaping cups, ½‑inch cubes $1.99/lb (use ~0.75 lb)
• Organic Kale (or Organic Lacinato Kale) 3 packed cups, chopped, ribs removed $2.99/bunch
• Simple Truth Organic® Garlic Bulbs 3 cloves, minced $2.79 / 3‑ct (estimate)
• Organic Jumbo Yellow Onion ½ medium onion, thinly sliced $2.19/lb
• Olive oil 2 tbsp, divided pantry
• Kosher salt about 1¼ tsp, divided pantry
• Freshly ground black pepper about ¾ tsp, divided pantry
• Smoked paprika (optional) ½ tsp pantry
• Dried thyme or Italian seasoning ½ tsp pantry
• Balsamic vinegar 2 tbsp pantry
• Pure maple syrup 1½ tbsp pantry
• Water or low‑sodium stock ¼ cup pantry
• Crushed red pepper flakes (optional) pinch pantry
• Simple Truth Organic® Whole Baby Bella Mushrooms OR Sliced Baby Bella Mushrooms about 1 cup, sliced $5.00/16 oz or $4.79/8 oz (use 4 oz)
• Butter (optional, for richness) 1 tbsp pantry

Instructions

1. Prep the vegetables: Peel and seed the butternut squash, then cut into ½‑inch cubes (about 2 heaping cups). Rinse and dry the kale, strip the leaves from the stems, and chop the leaves. Thinly slice half an onion. Slice the mushrooms if not pre‑sliced. Mince the garlic.
2. Brown the bison: Heat 1 tbsp olive oil in a large skillet over medium‑high heat. Add the ground bison, ½ tsp salt, and ¼ tsp black pepper. Break it up with a spoon and cook 4–6 minutes until just browned. Transfer the bison to a plate, leaving the drippings in the pan.
3. Sauté onion and squash: Reduce heat to medium. Add remaining 1 tbsp olive oil to the skillet, then the sliced onion and cubed butternut squash. Season with ½ tsp salt, ¼ tsp pepper, smoked paprika, and thyme. Cook, stirring occasionally, 8–10 minutes until the squash is starting to brown in spots and the onion is soft. If anything threatens to scorch, reduce heat slightly and splash in a tablespoon of water.
4. Add mushrooms and garlic: Stir in the sliced mushrooms and cook 3–4 minutes until they release their juices and start to brown. Add the minced garlic and cook 30–60 seconds until fragrant.
5. Deglaze and glaze: In a small bowl, mix balsamic vinegar, maple syrup, and ¼ cup water or stock. Pour into the skillet, scraping up browned bits from the bottom. Simmer 2–3 minutes until the liquid reduces by about half and looks slightly syrupy.
6. Add kale and return bison: Pile the chopped kale on top (it will look like a lot). Sprinkle with remaining ¼ tsp salt and ¼ tsp pepper and a pinch of red pepper flakes if using. Cover the pan with a lid (or a large sheet of foil) and cook 2–3 minutes until the kale wilts. Stir to combine everything, then return the browned bison to the skillet, along with any juices on the plate.
7. Finish and taste: Stir the bison through the vegetables. If using, add 1 tbsp butter and let it melt in for extra gloss and flavor. Simmer 2–3 more minutes on low so the flavors marry and the squash is fully tender but not mushy. Taste and adjust seasoning with more salt, pepper, or balsamic as desired.
8. Serve: Spoon the bison, squash, and kale mixture into two warm shallow bowls, making sure to divide the glaze and veggies evenly. Serve hot.

Ingredients

• Simple Truth® Natural Boneless & Skinless Fresh Chicken Thighs Griller Pack (or Draper Valley Boneless Skinless Thighs) ~12 oz chicken thighs $5.99/lb (use ~¾ lb; about 4 small thighs)
• Salt and pepper 1½ tsp kosher salt (divided), 1 tsp black pepper (divided) pantry
• Olive oil 2 tbsp, divided pantry
• Dried Italian seasoning or dried thyme + rosemary 1½ tsp pantry
• Smoked paprika ½ tsp pantry
• Fresh Lemon (use pantry or produce) 1 lemon (zest and juice) local/produce
• Fresh Onions – Organic Jumbo Yellow Onion ½ onion, thinly sliced $2.19/lb (use ½)
• Simple Truth Organic® Broccoli & Cauliflower OR Baby Organic Broccoli 2 heaping cups florets $4.89/16 oz or $4.99/lb (use about ½ lb)
• Simple Truth Organic® Garlic Bulbs 4 cloves, minced (divided) $2.79 / 3‑ct (estimate)
• Fresh Potatoes – Organic Yellow Potatoes or Organic Yukon Gold Potatoes about 3 cups small potatoes, halved; if large, cut into 1‑inch pieces ~$2.49/lb (Yellows) or $4.99/3 lb (Yukon; use ~¾ lb)
• Butter 2 tbsp, melted pantry
• Chicken stock or water ¼ cup pantry
• Red pepper flakes (optional) pinch pantry
• Fresh parsley or Organic Lacinato Kale (optional for garnish) 1–2 tbsp chopped $2.99/bunch (if using kale, use a few leaves)

Instructions

1. Preheat the oven: Heat oven to 400°F. Place a rack in the middle position.
2. Prep the potatoes and veg: Scrub the yellow or Yukon potatoes; leave skins on. Halve or quarter to 1‑inch pieces. Rinse and cut broccoli (and cauliflower if using) into bite‑size florets. Thinly slice half an onion. Mince all garlic (keep 1 clove separate for potatoes and 3 for the pan). Zest the lemon, then cut it in half and juice one half (reserve the other half for wedges).
3. Season the chicken: Pat chicken thighs dry with paper towels. In a small bowl mix 1 tsp salt, ½ tsp black pepper, Italian seasoning, and smoked paprika. Rub this spice mix all over the chicken on both sides.
4. Start the potatoes (stove to oven): In a bowl, toss potatoes with 1 tbsp olive oil, 1 minced garlic clove, half of the lemon zest, a pinch of salt, and a few grinds of pepper. Heat an oven‑safe skillet (10–12 inch) over medium‑high and add the potatoes. Cook 4–5 minutes, stirring occasionally, until they pick up a little color. Transfer potatoes to a plate (they’ll finish in the oven).
5. Sear the chicken on the stove: In the same skillet, add remaining 1 tbsp olive oil. When hot, lay in the chicken thighs, skin‑side (smooth‑side) down if there is skin; otherwise just one side first. Sear 4–5 minutes until nicely browned. Flip and sear 2–3 minutes on the second side. Remove chicken to a plate (it will finish in the oven).
6. Sauté aromatics and build the pan: Lower heat to medium. Add sliced onions to the skillet and cook 2–3 minutes until starting to soften, scraping up browned bits. Add remaining 3 minced garlic cloves and cook 30 seconds. Pour in ¼ cup chicken stock or water and the lemon juice; simmer 1–2 minutes to reduce slightly.
7. Add vegetables and potatoes: Add the par‑cooked potatoes back into the skillet, nestling them around. Scatter the broccoli (and cauliflower if using) over the top. Drizzle with melted butter and sprinkle with remaining lemon zest and a pinch of red pepper flakes if you like a little heat. Toss gently to coat everything in the buttery lemon juices. Taste a piece of potato or broccoli and add a little more salt if needed.
8. Roast in the oven: Nestle the seared chicken thighs on top of the vegetables. Transfer the whole skillet to the 400°F oven. Roast 20–25 minutes, until the chicken reaches 165°F internal temperature and the potatoes are tender when pierced with a knife.
9. Finish and serve: Let the skillet rest 5 minutes out of the oven. Sprinkle with chopped parsley (or finely chopped kale leaves for a hearty green sprinkle). Serve directly from the skillet, plating chicken with a generous scoop of potatoes and vegetables for each person. Add lemon wedges from the remaining half lemon on the side for squeezing over at the table.

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced) about 12 oz, skin removed if present $9.99 → $4.99/lb (BIG sale; use ¾ lb)
• Cornstarch 2 tbsp, divided pantry
• Salt and pepper ¾ tsp kosher salt (divided), ½ tsp black pepper (divided) pantry
• Neutral oil (canola, avocado, or vegetable) 2–3 tbsp total pantry
• Organic Ginger Root 1 tbsp finely minced or grated ginger $5.99/lb (use ~1 inch)
• Simple Truth Organic® Garlic Bulbs 3 cloves, minced $2.79 / 3‑ct (estimate)
• Organic Baby Bok Choy 3–4 small heads, trimmed and chopped into 1‑inch pieces $3.99/lb (use ~½ lb)
• Organic Napa Cabbage about 3 cups, shredded $2.99/lb (use ~¼ head)
• Organic Carrots Bunch or Whole Carrots Bag 1 carrot, peeled and sliced on a bias $2.99/bunch or $3.29/2 lb (use 1 medium carrot)
• Simple Truth Organic® Snap Peas or Kroger® Brand Snow Peas about 1 cup peas, strings removed if needed $5.49/8 oz (snap) or $3.89/8 oz (snow; use 4 oz)
• Simple Truth Organic® Thai Basil Container ¼ cup leaves, loosely packed $2.79/0.5 oz
• Soy sauce (or tamari) 2½ tbsp pantry
• Rice vinegar or lime juice 1½ tbsp pantry
• Brown sugar or honey 1½ tsp pantry
• Sesame oil (optional) 1 tsp pantry
• Crushed red pepper flakes or sliced fresh chili (optional) to taste pantry
• Cooked rice (white or brown) about 2 cups cooked (1 cup per serving) pantry

Instructions

1. Prep rice: If you don’t have leftover rice, start 1 cup dry rice according to package instructions so it cooks while you stir‑fry.
2. Prep the rockfish: Pat the rockfish dry with paper towels. Cut into bite‑size pieces, about 1½‑inch chunks. In a bowl, toss gently with 1 tbsp cornstarch, ¼ tsp salt, and ¼ tsp black pepper until lightly coated. Set aside.
3. Prep vegetables and aromatics: Trim ends from baby bok choy; separate stems from leafy tops and chop both into 1‑inch pieces (keep stems and leaves separate). Shred Napa cabbage. Peel and thinly slice the carrot on the diagonal. Trim snap peas or snow peas and remove any tough strings. Mince or grate ginger and mince garlic. Pluck Thai basil leaves and tear large ones in half.
4. Make the stir‑fry sauce: In a small bowl, whisk together soy sauce, rice vinegar (or lime juice), brown sugar or honey, remaining ½ tsp cornstarch, and sesame oil if using. Taste and adjust: add a pinch more sugar if too sharp, or a splash more soy if you want it saltier.
5. Stir‑fry the rockfish: Heat 1½ tbsp neutral oil in a large nonstick or well‑seasoned skillet over medium‑high heat. When hot and shimmering, add the coated rockfish pieces in a single layer without crowding (do this in two batches if needed, adding more oil as you go). Cook 2–3 minutes on the first side until lightly golden, then gently flip and cook another 1–2 minutes until just cooked through and flaky. Transfer fish to a plate; keep warm.
6. Stir‑fry veggies: In the same pan, add another 1 tbsp oil if the pan looks dry. Add minced ginger and garlic and cook 30 seconds until fragrant, stirring constantly so they don’t burn. Add carrot slices and bok choy stems; stir‑fry 2 minutes. Add snap peas and shredded Napa cabbage; cook another 2–3 minutes until crisp‑tender. Finally, add bok choy leaves and a pinch of salt and pepper; stir‑fry 1–2 minutes until just wilted but still bright green.
7. Add sauce and basil: Give the sauce a quick stir, then pour it into the pan with the vegetables. It will bubble and thicken in about 30–60 seconds. Toss to coat the vegetables evenly. Add Thai basil leaves and a pinch of red pepper flakes or fresh chili if using; toss again.
8. Return rockfish: Gently return the cooked rockfish pieces to the pan, folding carefully through the saucy vegetables just until warmed, about 1 minute. Taste and adjust seasoning with more soy, vinegar/lime, or chili to your liking.
9. Serve: Spoon hot rice into two bowls. Top each with a generous portion of the rockfish and stir‑fried vegetables, making sure to distribute the flavorful sauce. Serve immediately.