Careme Recipes

Ingredients

• Simple Truth® Natural Lamb Loin Chops (on sale) 4 small chops (about 1 lb total) $13.49/lb sale
• Olive oil 3 Tbsp, divided $0.30
• Kosher salt 1½ tsp, divided $0.05
• Black pepper 1 tsp, divided $0.05
• Simple Truth Organic® Garlic Bulbs 5 cloves, minced and divided $1.99/3-ct
• Fresh rosemary or thyme (optional but great with lamb) 2 tsp chopped $2.49
• Organic Yukon Gold Potatoes 1 lb (about 3–4 medium potatoes), peeled and chunked $3.99/3 lb bag
• Butter 2–3 Tbsp $0.40
• Milk or half-and-half ¼–⅓ cup, warmed $0.25
• Organic Kale (bunch or 16 oz bag) ½ bunch or ~8 oz, stems removed, leaves sliced $2.79
• Baby Organic Broccoli or Organic Broccoli Bunch ½ bunch (about 6 oz), cut into bite-size florets and stems sliced $2.99
• Lemon ½ lemon, cut in wedges $0.75
• Red pepper flakes (optional) Pinch, for greens $0.05

Instructions

1. Start the potatoes: Peel Yukon Gold potatoes and cut into 1½-inch chunks. Add to a medium pot, cover with cold water by 1 inch, add ½ tsp salt. Bring to a boil over high heat, then reduce to a lively simmer on the stove. Cook 12–15 minutes until very tender when pierced.
2. Preheat oven: Heat oven to 400°F. Pat lamb chops very dry with paper towels.
3. Season the lamb: Rub lamb chops with 1 Tbsp olive oil, 1 tsp salt, ½ tsp black pepper, half the minced garlic (about 2–3 cloves), and chopped rosemary/thyme. Let sit at room temp 10 minutes while you prep greens.
4. Prep vegetables: Strip kale leaves from stems and slice leaves into thin ribbons. Cut baby broccoli into bite-size florets and slice tender stems. Mince remaining garlic.
5. Sear lamb on the stove: Heat a large oven-safe skillet over medium-high. Add 1 Tbsp olive oil. When shimmering, add lamb chops and sear 2–3 minutes per side until nicely browned.
6. Finish lamb in oven: Transfer skillet with lamb to oven. Roast 5–8 minutes more, flipping once, until internal temp hits 130–135°F for medium-rare or 140°F for medium. Transfer chops to a plate, tent with foil, and rest 5–10 minutes.
7. Make the mashed potatoes: Drain cooked potatoes very well. Return to hot pot over low heat for 30 seconds to steam off excess moisture. Mash with butter and enough warmed milk/half-and-half to reach creamy consistency. Stir in a pinch of salt and pepper to taste and 1 minced garlic clove if you like them garlicky. Keep warm covered.
8. Sauté kale & broccoli on the stove: In a wide skillet, heat remaining 1 Tbsp olive oil over medium. Add baby broccoli and a pinch of salt; sauté 3 minutes. Add sliced kale, remaining minced garlic, red pepper flakes if using, and 2–3 Tbsp water. Cook, tossing often, 4–6 minutes until greens are tender but still bright. Finish with a squeeze of lemon and adjust seasoning with salt and pepper.
9. Plate: Spoon half the mashed potatoes onto each plate. Add a pile of garlicky greens and 2 lamb chops per person. Drizzle any lamb pan juices over the chops and serve with extra lemon wedges.

Ingredients

• Bone-In Pork Shoulder Country Ribs 2–2½ lb (about 4 meaty ribs) $3.99/lb
• Olive oil 2–3 Tbsp, divided $0.30
• Kosher salt 1½–2 tsp, divided $0.05
• Black pepper 1 tsp, divided $0.05
• Smoked paprika (optional) 1 tsp $0.10
• Simple Truth Organic® Garlic Bulbs 4 cloves, sliced $1.99/3-ct
• Fresh Onions – Organic Jumbo Yellow or Sweet 2 medium, sliced into thick wedges $1.49–$1.59/lb
• Simple Truth Organic® Fuji Apples or Organic Fuji Apple – Each 2 large, cored and cut into thick wedges (peel optional) $2.79/lb or bag
• Organic Carrots Bunch or Simple Truth Organic® Whole Carrots ¾–1 lb, peeled and cut into chunky sticks $2.50–$2.99
• Fresh rosemary (or thyme) 2–3 tsp chopped, plus a few sprigs $2.49
• Dry white wine, apple cider, or low-sodium chicken broth 1 cup $0.50
• Apple cider vinegar 1–2 Tbsp, to taste $0.10
• Honey or maple syrup (optional for extra gloss) 1–2 tsp $0.20

Instructions

1. Preheat oven to 325°F. Pat the pork country ribs very dry with paper towels and trim any overly thick surface fat caps, leaving a thin layer for flavor.
2. Season pork: In a small bowl combine 1½ tsp salt, 1 tsp black pepper, and smoked paprika if using. Rub all over the ribs and let sit at room temperature 10–15 minutes while you prep produce.
3. Prep produce: Slice onions into thick wedges. Core apples and cut into thick wedges (peeling optional). Peel carrots and slice into chunky sticks about 2–3 inches long. Slice garlic cloves.
4. Sear pork on the stove: Heat a large, heavy oven-safe pot or Dutch oven over medium-high. Add 1–2 Tbsp olive oil. Sear country ribs 3–4 minutes per side until well browned. Work in batches if needed; add more oil if the pot looks dry. Transfer browned ribs to a plate.
5. Build the braise base: Reduce heat to medium. Add onions and carrots to the pot with a pinch of salt. Sauté 4–5 minutes, scraping up browned bits, until they pick up some color. Add garlic and cook 30 seconds until fragrant.
6. Deglaze: Pour in the white wine, apple cider, or broth. Scrape the bottom of the pot to release all browned bits. Simmer 2–3 minutes to slightly reduce.
7. Add apples & herbs: Stir in apple wedges and chopped rosemary (reserve some for garnish). Nestle the seared pork ribs back into the pot, on top of and between the vegetables/fruit. The liquid should come about 1/3 up the meat—add a splash more broth or water if needed.
8. Oven braise: Cover the pot with a lid (or tightly with foil) and transfer to the oven. Braise 2–2½ hours, turning the ribs once or twice, until the meat is very tender and almost falling off the bone.
9. Reduce and brighten the sauce: Remove the lid for the last 20–30 minutes of cooking to let the sauce reduce and the top of the pork caramelize slightly. When done, taste the cooking liquid: add 1–2 Tbsp apple cider vinegar, a teaspoon of honey or maple if you’d like a touch of sweetness, and adjust salt/pepper.
10. Serve: Divide the pork ribs, apples, onions, and carrots between two plates (you’ll likely have leftovers—great the next day). Spoon pan juices over the top and garnish with extra chopped rosemary.

Ingredients

• Large Peeled and Deveined Shrimp Raw 31/40 (sustainably sourced) or similar ¾ lb (about 340 g) $8.99/lb
• Olive oil ¼ cup plus 1–2 Tbsp (divided) $0.40
• Simple Truth Organic® Garlic Bulbs 6 cloves, thinly sliced $1.99/3-ct
• Smoked paprika 1½ tsp $0.15
• Red pepper flakes (optional) ¼ tsp or to taste $0.05
• Kosher salt 1–1¼ tsp, divided $0.05
• Black pepper ½ tsp, divided $0.05
• Organic Spaghetti Squash 1 small–medium (about 2½–3 lb) $1.99/lb
• Simple Truth Organic® Spinach 3–4 oz (about 3 big handfuls) $2.79
• Simple Truth Organic® Fresh Grape Snacking Tomatoes or Organic Roma Tomatoes 1 cup grape tomatoes, halved, or 2 Roma tomatoes, chopped $3.49–$2.99
• Lemon 1 whole (zest optional, juice used) $0.75
• Fresh parsley or basil (optional) 2–3 Tbsp chopped $2.49
• Chicken or vegetable broth (optional, for thinning sauce) ¼ cup as needed $0.25

Instructions

1. Prep spaghetti squash for the oven: Preheat oven to 400°F. Halve the spaghetti squash lengthwise and scoop out seeds. Rub cut sides with 1 Tbsp olive oil and sprinkle with ½ tsp salt and a pinch of pepper.
2. Roast squash: Place squash halves cut-side down on a baking sheet. Roast 30–40 minutes until the flesh is tender and strands pull away easily with a fork. Set aside to cool slightly.
3. Prep shrimp: While squash roasts, pat shrimp dry. Season lightly with ¼ tsp salt and a pinch of pepper.
4. Load slow cooker: In a small slow cooker, add ¼ cup olive oil, sliced garlic, smoked paprika, red pepper flakes (if using), zest of ½ lemon (optional), and ½ tsp salt. Stir. Add shrimp and toss lightly to coat. Spread shrimp in as even a layer as possible.
5. Slow-cook shrimp: Cover and cook on LOW for 45–60 minutes, just until the shrimp are opaque and cooked through. (Check at 40–45 min; slow cookers vary. Avoid overcooking or they’ll get rubbery.)
6. Finish the garlic-shrimp oil: When shrimp are done, squeeze in juice of ½ lemon, taste the garlicky oil, and adjust salt, pepper, and lemon. Add a splash of broth if you’d like it a bit looser.
7. Make spaghetti squash ‘pasta’: When squash is cool enough to handle, use a fork to scrape flesh into long strands into a large bowl. Heat a large skillet over medium with 1 Tbsp olive oil. Add squash strands and ¼ tsp salt; toss 2–3 minutes to warm and dry slightly.
8. Add spinach & tomatoes: Add spinach to the skillet and cook 1–2 minutes until just wilted. Add grape tomatoes and cook 1 minute more until just warm but still bright. Taste and adjust seasoning with extra salt, pepper, and a squeeze of lemon if desired.
9. Assemble plates: Divide the squash-spinach-tomato mixture between two wide bowls. Spoon shrimp and plenty of the garlicky paprika oil over each portion.
10. Garnish & serve: Top with chopped parsley or basil if using and serve with extra lemon wedges on the side.

Ingredients

• Simple Truth™ Natural Bison Chuck Roast (on sale) 1 roast (about 1½ lb) $23.49/24 oz
• Kosher salt 1½–2 tsp, divided $0.05
• Black pepper 1 tsp, divided $0.05
• Olive oil 3–4 Tbsp, divided $0.40
• Simple Truth Organic® Baby Bella Mushrooms (sliced) or Sliced Baby Bella 8 oz, cleaned and sliced $3.99–$3.99
• Fresh Onions – Organic Jumbo Red or Sweet 1 medium, thinly sliced $1.59/lb
• Simple Truth Organic® Garlic Bulbs 4 cloves, minced $1.99/3-ct
• Tomato paste (optional for richness) 1 Tbsp $0.20
• Dry red wine or beef broth 1 cup $0.60
• Low-sodium beef broth 1 cup (plus more if needed) $0.60
• Fresh thyme (or dried thyme) 4–5 sprigs fresh or 1 tsp dried $2.49
• Bay leaf (optional) 1 $0.05
• Organic White Sweet Potatoes or Organic Russet Potatoes (if you prefer) 1½–2 lb, peeled and cut into chunks $2.79/lb or $1.69/lb
• Butter 2–3 Tbsp $0.40
• Milk, half-and-half, or broth ⅓–½ cup, warmed $0.25
• Fresh rosemary (optional, for mash) 1–2 tsp finely chopped $2.49
• Apple cider vinegar or Worcestershire sauce 1–2 tsp, to finish the sauce $0.10

Instructions

1. Season bison: Pat the bison chuck roast dry with paper towels. Season all over with about 1–1¼ tsp salt and ½ tsp pepper. Let sit at room temperature for 15–20 minutes.
2. Brown bison on the stove: Heat 2 Tbsp olive oil in a large heavy skillet over medium-high. Sear the roast 3–4 minutes per side until deeply browned. Transfer seared roast to the slow cooker.
3. Sauté aromatics and mushrooms: In the same skillet, add another 1 Tbsp oil if needed. Add sliced onions and mushrooms with a pinch of salt. Cook over medium heat 6–8 minutes, scraping up browned bits, until softened and starting to brown. Add minced garlic and tomato paste (if using) and cook 1 minute more.
4. Deglaze: Pour in 1 cup red wine or beef broth into the skillet. Scrape the bottom to release any stuck bits. Simmer 2–3 minutes. Pour this mixture over the bison in the slow cooker.
5. Add braising liquid & herbs: Add 1 cup beef broth, thyme sprigs (or dried thyme), and bay leaf to the slow cooker. Liquid should come about halfway up the roast; add a bit more broth or water if needed.
6. Slow-cook bison: Cover and cook on LOW for 7–9 hours (or HIGH for 4–5 hours) until the bison is very tender and shreds easily with two forks.
7. Make the sweet potato mash: About 30–40 minutes before serving, place peeled, chunked white sweet potatoes in a pot, cover with cold water, and add 1 tsp salt. Bring to a boil on the stove, then simmer 12–15 minutes until very tender. Drain well.
8. Mash: Return drained sweet potatoes to the hot pot over low heat for 30 seconds to steam off excess moisture. Mash with butter and enough warmed milk/half-and-half/broth to reach a creamy consistency. Stir in chopped rosemary if using, plus salt and pepper to taste. Cover and keep warm.
9. Finish the bison & sauce: When the bison is done, transfer the roast to a board and shred into large chunks, discarding any large fatty bits. Remove thyme stems and bay leaf from the slow cooker. If you want a thicker sauce, you can pour the liquid into a saucepan and simmer on the stove 5–10 minutes to reduce slightly.
10. Season the sauce: Stir 1–2 tsp apple cider vinegar or Worcestershire into the sauce to brighten it. Taste and adjust salt and pepper as needed. Return shredded bison and mushrooms/onions to the sauce and stir gently to coat.
11. Serve: Spoon a generous mound of rosemary sweet potato mash onto each plate. Top with a portion of braised bison and plenty of mushrooms, onions, and sauce. Serve hot.