Careme Recipes

Ingredients

• Simple Truth™ Natural Bison Ribeye Steak 8 oz (1 steak), split between 2 plates $14.49 (sale)
• Brussels Sprouts 1 lb, halved $3.99/lb
• Private Selection™ Petite Potatoes With Herbes De Provence Seasoning Blend 1 bag (16 oz) $4.99
• Simple Truth Organic® Garlic Bulbs 2 cloves, smashed/minced $2.79
• Olive oil 2 tbsp, divided
• Butter 1–2 tbsp
• Apple cider vinegar (or lemon juice) 1–2 tsp
• Salt to taste
• Black pepper to taste

Instructions

1. Roast veg (oven): Heat oven to 425°F. Toss halved Brussels sprouts with 1 tbsp olive oil, garlic, salt, and pepper. Spread on a sheet pan. Roast 10 minutes.
2. Add potatoes: Add the petite potatoes to the same pan (or a second pan) with a drizzle of oil and toss. Roast 18–22 minutes more, stirring once, until sprouts are browned and potatoes are crisp/tender. Finish sprouts with a tiny splash of vinegar (optional).
3. Cook bison (stove): Pat steak very dry; salt generously and pepper lightly. Heat a heavy skillet over medium-high until very hot. Add 1 tbsp olive oil, then steak. Sear 2–3 minutes per side (for medium-rare/medium), then 30–60 seconds on edges. Transfer to a plate and rest 5 minutes.
4. Quick pan sauce: Lower heat to medium. Add butter to the skillet; scrape browned bits. Add 1–2 tsp vinegar (careful of steam). Swirl 10–15 seconds and spoon over sliced steak.
5. Serve: Slice steak against the grain and divide between 2 plates with roasted Brussels sprouts and potatoes.

Ingredients

• Simple Truth® Natural Ground Lamb 1 lb $9.99 (sale)
• Simple Truth Organic® Whole Baby Bella Mushrooms (or sliced) 8 oz, sliced $4.49 (8 oz)
• Organic Cauliflower 1 lb (about 1/2 large head), riced (or finely chopped) $3.49/lb
• Private Selection® Peruvian Gold Sweet Onion 3 lb Bag 1/2 medium onion, diced $4.99 (sale)
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $2.79
• Simple Truth Organic® Baby Dill 2 tbsp, chopped $2.79
• Plain yogurt 1/2 cup
• Olive oil 1 1/2 tbsp, divided
• Ground cumin 1 tsp
• Paprika 1 tsp
• Salt to taste
• Black pepper to taste
• Optional: red pepper flakes pinch

Instructions

1. Make dill yogurt: Mix yogurt with dill, a pinch of salt, and 1 tsp water to loosen. Set aside.
2. Brown lamb (stove): Heat a large skillet over medium-high. Add lamb and cook, breaking up, until browned, 6–8 minutes. If very fatty, spoon off excess.
3. Add aromatics: Add onion and mushrooms to the lamb; cook 5–6 minutes until mushrooms brown and moisture cooks off. Add garlic, cumin, paprika, and optional pepper flakes; cook 30 seconds. Season with salt and pepper to taste.
4. Cook cauliflower rice: In a second skillet, heat 1 tbsp olive oil over medium-high. Add riced cauliflower and a pinch of salt. Cook 5–7 minutes until tender and lightly browned; pepper to taste.
5. Serve: Spoon cauliflower rice into bowls, top with spiced lamb-mushroom mixture, and drizzle with dill yogurt.

Ingredients

• Large Peeled and Deveined Shrimp Raw 31/40 (sustainably sourced) 1 lb $7.99 (sale)
• Broccoli Crown 1 lb, cut into long florets $2.99/lb
• Organic Cucumber 1, thinly sliced $1.29
• Organic Green Cabbage (or Organic Red Cabbage) 1/2 small head, thinly sliced $2.49/lb
• Simple Truth Organic® Garlic Bulbs 2 cloves, grated/minced $2.79
• Olive oil 3 tbsp, divided
• Apple cider vinegar (or lemon juice) 2 tbsp
• Salt to taste
• Black pepper to taste
• Optional: paprika or Old Bay-style seasoning 1 tsp

Instructions

1. Prep salad: Toss cabbage and cucumber with 1 tbsp olive oil, vinegar, 1/2 tsp salt, and pepper. Let sit while you grill.
2. Season shrimp: Pat shrimp dry. Toss with 1 tbsp olive oil, garlic, salt, pepper, and optional paprika/seasoning.
3. Grill broccoli: Toss broccoli with 1 tbsp olive oil, salt, and pepper. Grill over medium-high 3–5 minutes per side until charred-tender (or use a grill pan on the stove).
4. Grill shrimp: Grill shrimp on skewers or a grill basket 1–2 minutes per side until just pink and firm.
5. Serve: Plate grilled shrimp with charred broccoli and the crunchy cucumber-cabbage salad.