Careme Recipes

Ingredients

• Simple Truth Organic® Fat Free Free Range Chicken Broth, 32 oz 1 carton (32 oz) $1.99 (sale)
• Simple Truth® Natural Boneless & Skinless Fresh Chicken Thighs, 1 lb 1 lb $4.49 (sale)
• Green cabbage, 1 lb (use about 1/2 lb) ~1/2 lb cabbage (about 1/4 medium head) $1.49
• Carrots, 1 lb 2 medium carrots $1.69
• Celery (Sleeved Celery), 1 lb 3 celery ribs $2.49
• Jumbo Yellow Onions, 1 lb 1 medium onion $1.29 (sale)
• Simple Truth Organic® Baby Dill, 0.5 oz 2 tbsp chopped $2.79
• Pantry: olive oil 1 tbsp —
• Pantry: salt, black pepper to taste —
• Pantry: bay leaf (optional) 1 —
• Pantry: lemon juice or vinegar (optional) 1–2 tsp —

Instructions

1. Prep: Dice 1 medium onion. Slice 3 celery ribs. Slice 2 medium carrots into half-moons. Thinly slice about 1/2 lb green cabbage into ribbons. Chop 2 tbsp fresh dill.
2. Prep chicken: Pat dry 1 lb boneless skinless chicken thighs. Season with 3/4 tsp salt and 1/4 tsp black pepper. Cut into bite-size pieces (or leave whole and shred later).
3. Build base (stove): Heat 1 tbsp olive oil in a medium soup pot over medium heat. Add diced onion, sliced celery, and sliced carrots with 1/2 tsp salt. Cook 6–8 minutes, stirring, until softened and lightly sweet.
4. Simmer: Add sliced cabbage and cook 2 minutes to wilt slightly. Pour in 32 oz chicken broth plus 1 cup water. Add 1 bay leaf (optional). Bring to a gentle boil.
5. Cook chicken: Add seasoned chicken thighs to the pot. Reduce heat to a steady simmer and cook 15–18 minutes, stirring occasionally, until chicken is cooked through and tender.
6. Finish texture: If you left thighs whole, remove them to a plate, shred with two forks, and return to the pot. Simmer 3 minutes more to marry flavors.
7. Brighten: Stir in 2 tbsp chopped dill. Taste and adjust with salt and black pepper. Add 1–2 tsp lemon juice or vinegar (optional) to wake everything up.
8. Serve: Ladle into 2 big bowls. Extra dill on top is great. If you want more heft, add a slice of bread on the side (not priced).

Ingredients

• Simple Truth® Natural Lamb Shank, 1 lb 1 lb (aim for 1–2 smaller shanks) $7.99
• Simple Truth Organic® Thyme, 0.5 oz 1–2 tsp leaves $2.79
• Jumbo Yellow Onions 1 medium onion $1.29 (sale)
• Kroger® Fat Free Beef Broth, 32 oz (or any broth) 2 cups $2.49
• Simple Truth Organic® Gourmet Gold Potatoes, 24 oz 1 bag (use ~16 oz) $3.50 (sale)
• Garlic (bulb) 3 cloves $1.50
• Pantry: olive oil 1–2 tbsp —
• Pantry: red wine (dry) 1/2 cup —
• Pantry: salt, black pepper to taste —
• Pantry: butter (optional) 1 tbsp —

Instructions

1. Note: For a true fall-off-the-bone shank, you usually need 1.5–2.5 hours; this is a quicker, weeknight braise that works best with smaller shanks.
2. Prep: Heat oven to 425°F. Slice 1 onion. Smash 3 garlic cloves.
3. Sear lamb (stove): Heat 1 tbsp olive oil in an oven-safe pot or deep skillet over medium-high. Season lamb shank(s) with salt and pepper. Sear 3–4 minutes per side until well browned.
4. Aromatics: Add onion and garlic around the lamb; cook 2 minutes.
5. Deglaze: Add 1/2 cup red wine and scrape up browned bits. Simmer 2 minutes.
6. Braise (oven): Add 2 cups broth and 1–2 tsp thyme. Cover tightly and transfer to the oven. Bake 25–30 minutes, turning once, until the meat is noticeably more tender (exact timing depends on shank size).
7. Potatoes (stove): While lamb braises, boil ~16 oz potatoes in salted water 12–15 minutes until very tender. Drain and smash with 1 tbsp butter (optional) or olive oil, plus salt and pepper.
8. Reduce sauce (stove): When lamb comes out, transfer lamb to a plate. Simmer braising liquid uncovered 3–6 minutes until slightly thickened; taste and season.
9. Serve: Spoon smashed potatoes onto plates, top with lamb, and ladle reduced red-wine pan juices over.

Ingredients

• Certified Angus Beef Boneless Flank Steak, 1 lb 1 lb $12.99 (sale)
• Private Selection® Hand Peeled Baby Carrots, 8 oz 1 bag (8 oz) $3.49
• Fresh Green Beans, 1 lb 1 lb $3.99
• Simple Truth Organic® Rosemary, 0.5 oz 1–2 tsp chopped $2.79
• Garlic (bulb) 3 cloves $1.50
• Pantry: olive oil 2–3 tbsp —
• Pantry: butter (optional) 1 tbsp —
• Pantry: red wine (dry) 1/3 cup —
• Pantry: salt, black pepper to taste —
• Pantry: Dijon mustard (optional) 1 tsp —

Instructions

1. Heat oven to 425°F.
2. Roast carrots: Toss 8 oz baby carrots with 1 tbsp olive oil, salt, pepper, and 1/2 tsp chopped rosemary. Roast 18–22 minutes, shaking once, until browned and tender.
3. Cook green beans (stove): While carrots roast, heat 1 tbsp olive oil in a skillet over medium-high. Add 1 lb green beans + pinch of salt. Sauté 6–8 minutes until crisp-tender and lightly blistered. Remove to a plate; keep warm.
4. Prep steak: Pat flank steak dry. Season generously with salt and pepper. Mince 2 cloves garlic; chop remaining rosemary (about 1 tsp).
5. Sear steak (stove): Heat a heavy skillet (cast iron ideal) over high heat. Add 1 tbsp olive oil. Sear flank steak 3–5 minutes per side (depending on thickness) to medium-rare (125–130°F). Transfer to a cutting board and rest 8–10 minutes.
6. Red-wine rosemary pan sauce (stove): Lower heat to medium. Add minced garlic and chopped rosemary to the hot pan; stir 15–20 seconds. Add 1/3 cup red wine (and optional 1 tsp Dijon). Scrape up browned bits and simmer 2–3 minutes until reduced by about half. Whisk in 1 tbsp butter (optional) for shine. Taste and adjust salt/pepper.
7. Slice & serve: Slice steak thinly against the grain. Spoon sauce over. Serve with roasted carrots and sautéed green beans.