Careme Recipes

Ingredients

• Simple Truth® Natural Rack of Lamb 4 Rib (1 lb) 1 lb $9.99 sale (reg. $23.99)
• Organic Yukon Gold Potatoes (3 lb bag) about 12 oz potatoes (2 medium), remainder for later $3.99
• Organic Broccoli Bunch 1 bunch (~12 oz), cut into florets $2.99
• Simple Truth Organic® Garlic Bulbs (3 ct) 3 cloves, minced $1.99
• Olive oil 2 1/2 tbsp
• Dijon mustard 1 tbsp
• Lemon 1 (zest + 2 tbsp juice)
• Dried rosemary or thyme 1 tsp
• Kosher salt + black pepper to taste
• Optional: butter 1 tbsp (finish)

Instructions

1. Prep: Heat oven to 425°F. Pat lamb dry. Mince garlic. Cut potatoes into 1-inch chunks. Cut broccoli into florets; keep stems sliced thin.
2. Roast potatoes: Toss potatoes with 1 tbsp olive oil, half the garlic, 1/2 tsp salt, pepper, and rosemary/thyme. Spread on a sheet pan; roast 15 minutes.
3. Season lamb: Rub lamb with 1 tbsp olive oil, Dijon, lemon zest, remaining garlic, 1/2 tsp salt, and pepper.
4. Sear (stove): Heat a skillet over medium-high. Sear lamb fat-side down 2–3 minutes until browned, then 1 minute on the other side.
5. Oven-finish: Nestle lamb on the same sheet pan (or a second pan) and roast 12–18 minutes, until 125–130°F for medium-rare (a bit longer for medium).
6. Add broccoli: When potatoes have roasted 15 minutes, toss broccoli with 1/2 tbsp olive oil, 1/2 tsp salt, pepper, and spread on the pan alongside potatoes; roast 10–12 minutes until crisp-tender.
7. Rest + slice: Rest lamb 8–10 minutes. Squeeze lemon juice over broccoli and potatoes. Optional: melt 1 tbsp butter over lamb right after slicing. Serve with pan juices.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin (1 lb) 1 lb $3.99 sale (reg. $4.99)
• Organic Green Cabbage ~3/4 lb (about 1/2 medium cabbage), thinly sliced $1.69/lb
• Organic Jumbo Yellow Onion 1 small, thinly sliced $1.49/lb
• Simple Truth Organic® Fuji Apples – 2 lb bag 1 apple, thinly sliced $3.99 sale (reg. $4.19)
• Olive oil 1 1/2 tbsp
• Butter 1 tbsp
• Apple cider vinegar 1 tbsp
• Dijon mustard 1 tsp
• Honey or brown sugar 1–2 tsp
• Chicken stock or water 1/3 cup
• Kosher salt + black pepper to taste
• Optional: caraway seeds or smoked paprika 1/2 tsp

Instructions

1. Prep: Slice cabbage thin. Slice onion. Slice apple. Pat tenderloin dry; cut into 1-inch medallions and season generously with salt and pepper.
2. Sear pork (stove): Heat a large skillet over medium-high with 1 tbsp olive oil. Sear medallions 2–3 minutes per side until browned and cooked to 145°F. Transfer to a plate.
3. Sauté cabbage base: Lower heat to medium. Add butter, onions, and a pinch of salt; cook 2–3 minutes. Add cabbage (and optional caraway/smoked paprika). Toss and cook 6–8 minutes until wilted but still a bit crisp.
4. Build quick sauce: Push cabbage to the edges. In the center add apples with a drizzle of oil if needed; cook 2 minutes. Stir in vinegar, Dijon, honey, and stock/water; scrape up browned bits. Simmer 2–3 minutes to lightly thicken.
5. Finish: Return pork and any juices to the pan for 1–2 minutes to warm through. Taste and adjust salt/pepper. Serve pork over the tangy-sweet cabbage and apples.

Ingredients

• Wild-Caught Whole Fresh Dungeness Crab (1 lb) ~1 lb (use picked meat; see notes) $8.99 sale (reg. $16.99)
• Simple Truth Organic® Roma Tomatoes (16 oz) 2 cups chopped (about 3–4 tomatoes) $2.99
• Organic Zucchini Squash ~1/2 lb (1 medium), half-moons $2.39/lb
• Simple Truth Organic® Garlic Bulbs (3 ct) 3 cloves, thinly sliced $1.99
• Simple Truth Organic® Thai Basil Container a small handful, torn (or use regular basil if you have it) $2.49
• Pasta (spaghetti/linguine) 6 oz dry
• Olive oil 2 tbsp
• Crushed red pepper pinch
• Lemon 1/2 (1–2 tbsp juice)
• Kosher salt + black pepper to taste
• Optional: white wine 2 tbsp (for sauce)

Instructions

1. Prep: Bring a pot of salted water to a boil. Chop tomatoes, slice garlic, and slice zucchini. If using whole crab, pick the meat now (aim for ~6–8 oz meat for 2 servings).
2. Cook pasta: Boil pasta until just al dente. Reserve 1/2 cup pasta water; drain.
3. Start sauce (stove): In a large skillet, warm olive oil over medium. Add garlic and a pinch of red pepper; cook 30–60 seconds until fragrant (don’t brown).
4. Add zucchini: Stir in zucchini with a pinch of salt; sauté 3–4 minutes until crisp-tender.
5. Tomatoes + simmer: Add chopped tomatoes (and optional splash of white wine). Simmer 6–8 minutes until saucy; lightly crush tomatoes with a spoon. Add black pepper.
6. Crab + basil: Gently fold in crab meat and torn Thai basil; heat 1–2 minutes (don’t overcook). Add lemon juice.
7. Toss: Add pasta to the skillet with a splash of reserved pasta water; toss 30–60 seconds until glossy and coated. Taste and adjust salt, pepper, lemon, and heat.
8. Serve: Bowl immediately. If you have it, finish with a drizzle of olive oil.