Careme Recipes

Ingredients

• Choice Boneless Beef Flank Steak (Family Pack, 2 per pack) ~12 oz (for 2 people) $8.99/lb (sale)
• Organic Red Beets ~1 lb (2–3 medium), cut into 3/4-inch wedges $3.49/lb
• Kroger® Sugar Snap Peas 8 oz $3.39 (8 oz)
• Horseradish Root 1–2 inches (about 1 Tbsp finely grated) $6.99/lb
• Parsley 1/2 bunch, finely chopped $1.29
• Fresh Organic Lemon - Each 1 lemon (zest + juice), divided $1.29
• Simple Truth Organic® Yellow Onion 2 lb Bag 1/2 medium onion, grated or very finely minced $2.99
• Garlic 1 clove, finely grated $0.69
• Olive oil 3 Tbsp, divided
• Dijon mustard 1 tsp
• Honey or sugar (optional) 1 tsp
• Salt & black pepper to taste

Instructions

1. Pat dry steak; season with salt and pepper. Heat grill to medium-high (or use a grill pan on the stove).
2. Heat oven to 425°F. Toss beets with 1 Tbsp oil, salt, pepper (and optional honey). Roast 25–35 min, flipping once.
3. Mix sauce: horseradish + parsley + onion + garlic + Dijon + lemon zest/juice + 1 Tbsp oil; season to taste.
4. Grill steak 3–5 min/side (medium-rare), then rest 8–10 min and slice against the grain.
5. Toss snap peas with 1 Tbsp oil + salt; char quickly on grill or in a hot skillet 3–4 min.
6. Serve steak with beets and snap peas; spoon sauce over.

Ingredients

• Simple Truth® Natural Lamb Loin Chops ~12–14 oz total (2 small chops) $13.49/lb (sale)
• Butternut Squash ~1 lb, peeled and cut into 3/4-inch cubes (or use 14 oz pre-cut cubes) $1.49/lb
• Simple Truth Organic® Yellow Onion 2 lb Bag 1 medium onion, sliced $2.99
• Simple Truth Organic® Sage 6–8 leaves (or 1/2 tsp dried) $2.49
• Organic Red Navel Oranges (or Navel oranges) 1 orange (zest + 1/3 cup juice) $3.99 (each listed)
• Garlic 2 cloves, sliced $0.69
• Olive oil 2 Tbsp, divided
• Simple Truth Organic® Low Sodium Free Range Chicken Broth 1/3 cup $2.00 (sale)
• Honey (optional) 1 tsp
• Salt & black pepper to taste

Instructions

1. Heat oven to 425°F. Toss squash + sliced onion with 1 1/2 Tbsp oil, salt, pepper. Roast 15 min.
2. Season lamb chops with salt/pepper. Nestle onto pan; add garlic + sage. Roast 10–14 min more (135°F for medium-rare).
3. Rest lamb 5–8 min.
4. Simmer sauce on stove: broth + orange juice + zest (+ optional honey) 4–6 min to reduce. Whisk in remaining 1/2 Tbsp oil; season to taste.
5. Serve lamb over squash/onions with orange–sage sauce.

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced) ~12 oz total (two 6-oz portions) $6.99/lb (sale)
• Kroger® Sliced White Mushrooms 8 oz $2.49 (8 oz)
• Green Asparagus ~1 lb, trimmed $1.99/lb (sale)
• Garlic 2 cloves, minced $0.69
• Fresh Organic Lemon - Each 1 lemon (zest + juice), divided $1.29
• Parsley (or Organic Parsley) 2 Tbsp chopped $1.29
• Olive oil 2 1/2 Tbsp, divided
• Butter (optional) 1 Tbsp
• Simple Truth Organic® Low Sodium Free Range Chicken Broth (or water) 2–3 Tbsp (to loosen the mushroom topping) $2.00 (sale)
• Salt & black pepper to taste
• Paprika (optional) 1/2 tsp

Instructions

1. Roast asparagus (oven): Heat oven to 425°F. Toss trimmed asparagus with 1 Tbsp olive oil, salt, and pepper. Roast 10–12 min until tender-crisp; finish with a squeeze of lemon.
2. Sauté mushrooms (stove): Heat a skillet over medium-high with 1 Tbsp olive oil. Add mushrooms and cook until browned, 6–8 min. Add minced garlic and cook 30 sec. Stir in lemon zest + 1 Tbsp lemon juice, parsley, and 2–3 Tbsp broth/water. Optionally swirl in 1 Tbsp butter for gloss. Season to taste; transfer to a bowl.
3. Pan-sear rockfish: Wipe skillet. Heat 1/2 Tbsp oil over medium-high. Pat rockfish dry; season with salt/pepper (and optional paprika). Sear 2–3 min per side (depending on thickness) until flaky and opaque.
4. Serve: Plate roasted asparagus, top fish with warm lemon-garlic mushrooms. Add extra lemon wedges if you like it brighter.

Ingredients

• Choice Boneless Beef Flank Steak (Family Pack, 2 per pack) ~12 oz (for 2 people) $8.99/lb (sale)
• Organic Red Beets ~1 lb (about 2–3 medium), scrubbed and cut into 3/4-inch wedges $3.49/lb
• Kroger® Sugar Snap Peas 8 oz, strings removed if needed $3.39 (8 oz)
• Horseradish Root 1–2 inches (about 1 Tbsp finely grated) $6.99/lb
• Parsley 1/2 bunch, finely chopped $1.29
• Fresh Organic Lemon - Each 1 lemon (zest + juice), divided $1.29
• Simple Truth Organic® Yellow Onion 2 lb Bag 1/2 medium onion, grated or very finely minced $2.99
• Garlic 1 clove, finely grated $0.69
• Olive oil 3 Tbsp, divided
• Dijon mustard 1 tsp
• Honey or sugar 1 tsp (optional, for beets)
• Salt & black pepper to taste
• Red pepper flakes (optional) pinch

Instructions

1. Prep the grill and meat: Pat dry ~12 oz flank steak and season both sides with 1 tsp kosher salt and 1/2 tsp black pepper. Let sit at room temp while you start the beets (10–15 min). Heat grill to medium-high (or use a grill pan on the stove).
2. Roast the beets (oven method): Heat oven to 425°F. Toss ~1 lb beet wedges with 1 Tbsp olive oil, 1/2 tsp salt, 1/4 tsp pepper, and 1 tsp honey (optional). Spread on a sheet pan and roast until tender and caramelized, 25–35 min, flipping once.
3. Make horseradish-parsley sauce: In a bowl mix 1 Tbsp finely grated horseradish root, 1/2 bunch chopped parsley, 1/2 grated or very finely minced onion, 1 grated garlic clove, 1 tsp Dijon, zest of 1/2 lemon + 1 Tbsp lemon juice, and 1 Tbsp olive oil. Season with a pinch of salt and pepper. Add a splash of water to loosen if needed.
4. Grill the steak: Grill the ~12 oz flank steak 3–5 min per side for medium-rare (or to your liking). Move to a board and rest 8–10 min.
5. Quick-char the snap peas (stove or grill): Toss 8 oz snap peas with 1 Tbsp olive oil, pinch of salt, and pinch of red pepper flakes (optional). Grill in a basket 2–3 min or blister in a hot skillet on the stove 3–4 min, shaking often, until bright green with a little char.
6. Finish and serve: Slice rested steak thinly against the grain. Plate with roasted beets and snap peas. Spoon horseradish–parsley sauce over steak. Serve with remaining 1/2 lemon as wedges for squeezing.

Ingredients

• Simple Truth® Natural Lamb Loin Chops ~12–14 oz total (2 small chops) $13.49/lb (sale)
• Butternut Squash ~1 lb, peeled and cut into 3/4-inch cubes (or use 14 oz pre-cut cubes) $1.49/lb
• Simple Truth Organic® Yellow Onion 2 lb Bag 1 medium onion, sliced $2.99
• Simple Truth Organic® Sage 6–8 leaves (or 1/2 tsp dried) $2.49
• Organic Red Navel Oranges (or Navel oranges) 1 orange (zest + 1/3 cup juice) $3.99 (each listed)
• Garlic 2 cloves, smashed then sliced $0.69
• Olive oil 2 Tbsp, divided
• Simple Truth Organic® Low Sodium Free Range Chicken Broth 1/3 cup $2.00 (sale)
• Honey 1 tsp (optional)
• Salt & black pepper to taste
• Red pepper flakes (optional) pinch

Instructions

1. Prep and heat oven: Heat oven to 425°F. On a sheet pan, toss ~1 lb butternut squash cubes and 1 sliced medium onion with 1 1/2 Tbsp olive oil, 1/2 tsp salt, 1/4 tsp pepper, and a pinch of red pepper flakes (optional). Spread into an even layer.
2. Start roasting the veg: Roast squash/onion 15 min to get a head start.
3. Season lamb and add to pan: Pat dry ~12–14 oz lamb loin chops. Season with 3/4 tsp salt and 1/2 tsp pepper. Nestle chops on top of the partially roasted squash/onion. Scatter 2 sliced garlic cloves and 6–8 sage leaves around the pan. Roast 10–14 min more, until lamb hits 135°F (medium-rare) to 145°F (medium).
4. Rest lamb: Transfer chops to a plate and rest 5–8 min. Leave squash/onions on the pan to keep warm.
5. Make quick orange-sage pan sauce (stove): In a small saucepan, combine 1/3 cup chicken broth, 1/3 cup orange juice, zest of 1 orange, and 1 tsp honey (optional). Simmer 4–6 min until slightly reduced and glossy. Whisk in remaining 1/2 Tbsp olive oil; taste for salt/pepper.
6. Serve: Plate roasted butternut squash and onions. Top with rested lamb chops. Spoon orange–sage sauce over lamb and around the vegetables.