Careme

Ingredients

• Angus Beef Tri Tip Steak Family Pack

  1 lb $9.99
• Fresh On the Vine Red Tomatoes by the Bunch (4-5 tomatoes per bunch)

  1 lb $2.49
• Red Potatoes

  12 oz $1.29
• Simple Truth Organic® Basil

  0.5 oz $2.79
• Garlic

  1 clove $0.99
• Extra-virgin olive oil

  3 1/2 tablespoons, divided
• Red wine vinegar

  1 tablespoon
• Dijon mustard

  1 teaspoon
• Kosher salt

  3/4 teaspoon, plus more for the water
• Black pepper

  1/2 teaspoon
• Seven Deadly Old Vine Zinfandel California Red Wine

  750 ml $14.99

Instructions

1. Heat a grill to medium-high, about 425°F. Halve the potatoes and tomatoes, mince the garlic, and roughly chop the basil. Pat the tri-tip dry and season it with 1/2 teaspoon salt and the black pepper.
2. Place the potatoes in a saucepan, cover with salted water, and boil for 10–12 minutes, until just tender. Drain well, then toss with 1 tablespoon olive oil.
3. Whisk the garlic, vinegar, mustard, remaining 1/4 teaspoon salt, and 2 tablespoons olive oil in a large bowl; stir in the basil and set the vinaigrette aside.
4. Grill the tri-tip over direct heat for 5–7 minutes per side, turning as needed, until well browned and the center reaches 140°F. Transfer it to a board and rest for 10 minutes, allowing it to reach the food-safe temperature of 145°F.
5. While the beef rests, grill the potatoes cut-side down for 5–7 minutes until crisp. Brush the tomato halves with the remaining 1/2 tablespoon oil and grill cut-side down for 2–3 minutes, then turn and cook for 1 minute; transfer to a board, roughly chop, and gently fold into the basil vinaigrette.
6. Slice the tri-tip thinly against the grain. Plate it with the grilled potatoes and dressed tomatoes, then spoon the remaining basil vinaigrette over the beef.

Ingredients

• Simple Truth® Natural Lamb Loin Chops

  1 lb, about 4 chops $17.99
• Japanese Eggplant

  1 lb $3.99
• Simple Truth Organic® Blueberries

  1 cup $6.99
• Simple Truth Organic® Basmati Rice

  3/4 cup dry $2.99
• Simple Truth Organic® Mint

  2 tablespoons chopped, plus leaves for garnish $2.79
• Fresh Organic Lemon

  1 $2.00
• Shallots

  1 small $4.49
• Garlic

  1 clove $0.99
• Extra-virgin olive oil

  2 tablespoons, divided
• Unsalted butter

  2 teaspoons
• Honey

  2 teaspoons
• Ground cumin

  1 teaspoon
• Ground coriander

  1 teaspoon
• Ground turmeric

  1/2 teaspoon
• Ground cinnamon

  1/8 teaspoon
• Saffron threads

  1 generous pinch
• Kosher salt

  1 1/4 teaspoons, plus more to taste
• Black pepper

  1/2 teaspoon
• Water

  as needed
• Charles Smith Wines Boom Boom! Syrah Washington Red Wine

  750 ml $24.99

Instructions

1. Pat the lamb dry. Combine the cumin, coriander, turmeric, cinnamon, 3/4 teaspoon salt, and black pepper, then rub the mixture over the chops. Slice the eggplants lengthwise into 1/2-inch planks, mince the shallot and garlic, zest and juice the lemon, and crush the saffron into 1 tablespoon hot water.
2. Rinse the rice until the water is mostly clear. Combine it in a small saucepan with the saffron water, 1 cup fresh water, and 1/4 teaspoon salt. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes; remove from the heat and let stand, covered, for 5 minutes.
3. While the rice cooks, heat 1 tablespoon olive oil in a large heavy skillet over medium-high heat. Season the eggplant with the remaining 1/4 teaspoon salt and sear in batches for 3–4 minutes per side, adding the remaining oil as needed, until deeply browned and tender; transfer to a warm platter.
4. Return the skillet to medium-high heat. Pan-sear the lamb for 3–4 minutes per side, including the fatty edges, until browned and the centers reach 145°F. Transfer the chops to a plate and rest for at least 5 minutes.
5. Lower the heat to medium and add the shallot to the same skillet; cook for 1 minute. Stir in the garlic, blueberries, honey, 2 tablespoons lemon juice, and 2 tablespoons water. Cook for 3–4 minutes, gently crushing about half the berries, until glossy and lightly thickened; remove from the heat and swirl in the butter and half the mint.
6. Fluff the saffron rice with the lemon zest and remaining chopped mint. Taste the blueberry sauce and adjust with salt or lemon juice—it should be savory, fragrant, and pleasantly tart.
7. Spoon the saffron rice onto two plates, arrange the charred eggplant and lamb chops alongside, and finish the lamb with the blueberry pan sauce and fresh mint leaves.

Ingredients

• Simple Truth® Natural Boneless and Skinless Fresh Chicken Thighs Griller Pack BIG DEAL!

  1 pound $4.49
• Fresh Sweet Corn on the Cob-Each

  2 ears $1.25
• Simple Truth Organic® Blueberries

  1 cup $6.99
• Green Onions

  2 $1.50
• Fresh Organic Limes - Each

  1 $1.50
• Fresh Jalapeno Peppers

  1 small $2.99
• Garlic

  1 clove $0.99
• Extra-virgin olive oil

  1 1/2 tablespoons, divided
• Honey

  1 teaspoon
• Smoked paprika

  1/2 teaspoon
• Kosher salt

  3/4 teaspoon, divided
• Black pepper

  1/4 teaspoon
• M de Minuty Provence France Rose Wine

  1 bottle $28.99

Instructions

1. Preheat a grill to medium-high, about 425°F. Pat the chicken dry; mince the garlic, thinly slice the green onions, seed and mince the jalapeño, and zest and juice the lime.
2. Mix 2 teaspoons olive oil with the garlic, smoked paprika, 1/2 teaspoon salt, and black pepper. Coat the chicken with the mixture and let it stand for 10 minutes while the grill heats.
3. Lightly oil the corn with 1 teaspoon olive oil. Grill the corn, turning occasionally, until tender and charred in spots, 8 to 10 minutes; transfer it to a cutting board.
4. Grill the chicken over direct heat for 5 to 7 minutes per side, closing the lid between turns, until browned and the thickest piece reaches 165°F. Transfer to a clean plate and rest for 5 minutes.
5. Cut the kernels from the cobs. Gently combine them with the blueberries, green onions, jalapeño, lime zest, 1 tablespoon lime juice, honey, remaining olive oil, and remaining 1/4 teaspoon salt.
6. Slice the rested chicken and divide between two plates. Spoon the blueberry-corn relish alongside and over the chicken, then serve immediately.