Careme Recipes

Ingredients

• Simple Truth® Natural Rack of Lamb, 4 rib (about 1–1.25 lb) 1 rack $18.49/lb (sale)
• Dijon mustard 2 tbsp —
• Panko or fresh breadcrumbs 1/2 cup —
• Fresh rosemary and thyme (or dried Herbes de Provence) 1 tbsp finely chopped —
• Simple Truth Organic® Garlic Bulbs 3 cloves, minced $1.99 / 3 ct
• Olive oil 2 tbsp, divided —
• Kosher salt & black pepper to taste —
• Dry red wine 1 cup —
• Beef or veal stock 1 cup —
• Unsalted butter 3–4 tbsp (plus 2 tbsp for carrots) —
• Organic Yukon Gold Potatoes 1.5 lb, peeled and cubed $4.99 / 3 lb bag
• Heavy cream (or warm milk) 1/4 cup —
• White truffle oil (optional but fancy) 1 tsp —
• Organic Carrots Bunch 1 bunch, peeled and cut into batons $2.50 / bunch
• Honey (or maple) 1 tbsp —

Instructions

1. Preheat the oven to 400°F. Bring a medium pot of well‑salted water to a boil for the potatoes. Pat the lamb rack dry and let it sit at room temp 15 minutes.
2. Make the crust: In a small bowl, combine breadcrumbs, minced garlic, chopped herbs, 1 tbsp olive oil, a pinch of salt and pepper.
3. Sear the lamb: Heat an oven‑safe skillet over medium‑high with 1 tbsp olive oil. Season lamb all over with salt and pepper. Sear, fat side down first, 2–3 minutes per side until nicely browned. Remove from heat. Brush the top and sides with Dijon, then press on the breadcrumb mixture to coat.
4. Roast the lamb: Transfer the skillet to the oven and roast 12–15 minutes for medium‑rare (pull at 125–130°F; it will rise to 130–135°F while resting). Move lamb to a board and tent with foil to rest 10 minutes.
5. Start the purée: While lamb roasts, boil potatoes until very tender, 12–15 minutes. Drain well, return to the hot pot to steam off moisture 1 minute, then mash or rice. Stir in 2 tbsp butter, cream, salt and white pepper to taste. Finish with truffle oil (optional). Keep warm.
6. Glaze the carrots: In a sauté pan, add carrots with 1/3 cup water, 2 tbsp butter, honey, a pinch of salt, and a sprig of thyme if using. Cover and simmer on the stove over medium heat until just tender, 6–8 minutes. Uncover and cook another 2–3 minutes, tossing, until the liquid reduces to a shiny glaze.
7. Make the red‑wine jus: Return the lamb skillet to medium heat (pour off excess fat, keep the browned bits). Add 1/2 minced garlic clove (optional) and sauté 15 seconds. Deglaze with red wine, scraping up fond; reduce by half. Add stock and reduce until slightly syrupy, 4–6 minutes. Off heat, whisk in 1–2 tbsp cold butter to gloss; season to taste.
8. Slice and plate: Slice between bones into chops. Spoon purée onto plates, top with lamb, nappe with jus, and add glazed carrots alongside.

Ingredients

• Kroger® Wild Caught Sea Scallops (frozen) 12 large scallops (~12 oz), thawed and very dry $21.99 / 16 oz (sale)
• Organic Butternut Squash 1.5 lb, peeled and cubed $1.99/lb
• Simple Truth Organic® Fuji Apples – 2 lb bag 1 apple, peeled and sliced $3.99 / bag
• Organic Kale 1/2 bunch (about 4–5 oz), stems removed $2.79 / 16 oz
• Unsalted butter 6 tbsp —
• Fresh sage (or thyme) 6–8 leaves —
• Low‑sodium chicken or vegetable stock 1/2–3/4 cup, warmed —
• Olive oil 2 tbsp —
• Lemon 1, for zest and juice —
• Kosher salt & black pepper to taste —

Instructions

1. Preheat oven to 425°F. Line a sheet pan. Toss squash with 1 tbsp olive oil, salt, and pepper; spread in a single layer and roast until caramelized and tender, 22–25 minutes, tossing once.
2. Make crispy kale: Toss torn kale leaves with 1 tbsp olive oil and a pinch of salt. Spread on a second pan (or add to the squash pan during the last 8–10 minutes). Roast until crisp at the edges, 8–10 minutes. Set aside.
3. Blend the purée: Add roasted squash to a blender with sliced apple and 1/2 cup warm stock. Blend until silky, adding more stock as needed. Season with salt, pepper, and a squeeze of lemon. Keep warm (return to pot over very low heat).
4. Prep the scallops: Pat very dry; season generously with salt and pepper. Heat a stainless or cast‑iron skillet over medium‑high until hot; add a thin film of oil.
5. Sear: Place scallops flat‑side down and sear, undisturbed, until a deeply golden crust forms, about 2 minutes. Flip; add 4 tbsp butter and sage. As butter foams and turns nutty, baste scallops 30–60 seconds more to just opaque (total 3–3½ minutes). Transfer to a warm plate.
6. Sauce the pan: Kill the heat, add a squeeze of lemon to the brown butter and swirl. Taste and season.
7. Plate: Spoon a bed of warm butternut–apple purée, nestle scallops on top, drizzle with sage brown butter, scatter crispy kale, and finish with lemon zest. Serve immediately.

Ingredients

• Simple Truth™ Natural Bison Ribeye Steak 2 steaks (8 oz each) $16.49 / 8 oz (sale)
• Organic Acorn Squash 1 medium (~2 lb), seeded and cut into wedges $1.99/lb
• Baby Organic Broccoli 1 large bunch $2.99 / bunch
• Simple Truth Organic® Whole Baby Bella Mushrooms 8 oz, sliced $3.99 / 8 oz
• Organic Yellow Onion (or shallot) 1 small, minced $1.49/lb
• Dry red wine 1/2 cup —
• Beef stock 1/2 cup —
• Unsalted butter 3 tbsp —
• Olive oil 3 tbsp —
• Red pepper flakes 1/2 tsp (to taste) —
• Lemon 1, zest and juice —
• Kosher salt & black pepper to taste —

Instructions

1. Preheat oven to 425°F. Toss acorn squash wedges with 1½ tbsp olive oil, salt, pepper, and red pepper flakes. Roast on a sheet pan until caramelized and tender, 25–30 minutes, flipping halfway. Finish with lemon zest and a squeeze of juice.
2. Heat grill (or a cast‑iron skillet) to high. Pat bison steaks dry and season liberally with salt and pepper. Rub with 1/2 tbsp olive oil per steak.
3. Grill/sear bison: Cook 3–4 minutes per side for medium‑rare (target 125–130°F); adjust for thickness. Rest on a board 8–10 minutes.
4. Char the broccoli: Toss baby broccoli with 1 tbsp olive oil, salt, and pepper. Grill 2–3 minutes per side until crisp‑tender with char marks (or sear in a hot skillet).
5. Make the pan sauce: In a skillet over medium, melt 1 tbsp butter. Sauté minced onion 1 minute. Add mushrooms, season, and cook until browned, 5–6 minutes. Deglaze with red wine; reduce by half. Add stock and simmer to a light glaze, 3–4 minutes. Off heat, swirl in 2 tbsp cold butter; season to taste.
6. Slice and plate: Slice bison against the grain. Spoon mushroom‑wine sauce over the steak. Serve with charred broccoli and roasted acorn squash wedges.