Careme Recipes

Ingredients

• Simple Truth Natural Rack of Lamb, 4 rib 1 lb sale $18.49 (reg $23.99)
• Brussels sprouts 12 oz, trimmed and halved
• Baby potatoes (Yukon or fingerling) 3/4 lb, halved
• Garlic 4 cloves, minced
• Fresh rosemary 1 Tbsp, finely chopped
• Fresh thyme (or dried) 1 tsp chopped (or 1/2 tsp dried)
• Dijon mustard 1 Tbsp
• Olive oil 3 Tbsp, divided
• Kosher salt & black pepper 1 1/2 tsp salt + 1 tsp pepper, divided
• Pomegranate molasses (or balsamic glaze) 1 Tbsp
• Lemon 1/2, juiced

Instructions

1. Heat oven to 450°F. Line a sheet pan. Toss Brussels sprouts and potatoes with 2 Tbsp olive oil, 3/4 tsp salt, and 1/2 tsp pepper; spread on pan and roast 10 minutes.
2. Pat lamb dry. Lightly score the fat cap. Season with 3/4 tsp salt and 1/2 tsp pepper.
3. Mix garlic, rosemary, thyme, Dijon, and 1 Tbsp olive oil into a paste; rub all over the lamb (fat side up).
4. Push vegetables to the edges of the pan and place the lamb in the center, fat-side up. Roast 18–22 minutes, until the center hits 125–130°F for medium-rare (or to your preference).
5. Rest lamb 8–10 minutes on a board. While resting, toss vegetables with a little more salt if needed.
6. Stir pomegranate molasses with lemon juice. Slice the rack into chops, plate with roasted vegetables, and drizzle with the pomegranate-lemon sauce.

Ingredients

• Simple Truth 90% Lean Natural Ground Bison 16 oz sale $11.49 (reg $12.99)
• White or brown rice 1 cup dry
• Kale (curly or lacinato) 4 packed cups, chopped
• Carrot 1 medium, julienned or shaved
• Scallions 2, thinly sliced
• Garlic 3 cloves, minced
• Fresh ginger 1 Tbsp, minced
• Soy sauce (low sodium if possible) 3 Tbsp
• Gochujang 1 Tbsp (adjust to heat)
• Brown sugar or honey 1 Tbsp
• Rice vinegar 2 Tbsp
• Toasted sesame oil 2 tsp, divided
• Neutral oil 1 Tbsp
• Sesame seeds 2 tsp

Instructions

1. Cook rice per package (about 2 cups cooked).
2. Quick pickle: Toss carrot with 1 Tbsp rice vinegar, a pinch of sugar, and salt; set aside.
3. Stir sauce: Mix soy sauce, gochujang, brown sugar, 1 Tbsp rice vinegar, and 1 tsp sesame oil.
4. Heat neutral oil in a skillet over medium-high. Add bison, breaking up, and cook 3–4 minutes. Add garlic and ginger; cook 1 minute.
5. Pour in the sauce; simmer 2–3 minutes until glossy and slightly reduced.
6. In a second pan, sauté kale with 1 tsp sesame oil and a pinch of salt 2–3 minutes until just wilted.
7. Assemble bowls: rice, kale, bison, pickled carrots, scallions, and sesame seeds. Serve immediately.

Ingredients

• DRAPER VALLEY FARMS Bone-In Chicken Thighs 1 lb (about 2–3 thighs) $3.79 per lb
• Plain yogurt (Greek or regular) 1 cup, divided
• Lemon 1, juiced
• Garlic 3 cloves, minced
• Fresh ginger 1 Tbsp, grated
• Garam masala 2 tsp
• Paprika 1 tsp
• Ground cumin 1 tsp (plus 1/4 tsp seeds for raita if available)
• Turmeric 1 tsp, divided
• Kosher salt & black pepper 1 1/4 tsp salt total + pepper to taste
• Neutral oil 1 Tbsp, plus for grill grates/pan
• Basmati rice 3/4 cup dry
• Butter or ghee 1 Tbsp
• Cucumber 1 small, grated and squeezed
• Fresh cilantro 2 Tbsp, chopped
• Optional: naan or lime wedges to serve

Instructions

1. Marinate chicken (15–30 min): In a bowl, mix 1/2 cup yogurt, half the lemon juice, garlic, ginger, garam masala, paprika, cumin (1 tsp), 1/2 tsp turmeric, 3/4 tsp salt, pepper, and 1 Tbsp oil. Coat thighs well.
2. Cook rice: Rinse basmati until water runs clear. In a pot, melt butter, add 1/2 tsp turmeric, stir 10 seconds, then add rice, 1 1/4 cups water, and 1/2 tsp salt. Bring to boil, cover, reduce to low, and cook 12 minutes. Rest 5 minutes off heat, then fluff.
3. Preheat a grill or grill pan to medium-high. Oil grates/pan. Shake excess marinade off chicken and grill 6–7 minutes per side, until 175°F at the thickest part and nicely charred in spots.
4. Make raita: Combine remaining 1/2 cup yogurt with grated cucumber, remaining lemon juice to taste, a pinch of salt, chopped cilantro, and a pinch of cumin (or lightly toasted cumin seeds).
5. Rest chicken 5 minutes. Serve over turmeric rice with raita and optional naan or lime wedges.