Careme Recipes

Ingredients

• Simple Truth® Natural Lamb Loin Chops 4 chops, about 6 oz total per person $13.49/lb (on sale) – use about 3/4 lb (4 small chops)
• Kosher salt and black pepper to season lamb and vegetables pantry
• Olive oil 3 tbsp, divided pantry
• Garlic, minced (Simple Truth Organic® Garlic Bulbs) 3 cloves $2.79 / 3 ct
• Fresh rosemary or thyme (optional if you have it) 1 tbsp finely chopped seasonal herb
• Dijon mustard 1 1/2 tbsp pantry
• Simple Truth Organic® Whole Medjool Dates, pitted and finely chopped 3 large dates $6.99 / 12 oz
• Fresh lemon (zest only, optional) 1/2 tsp zest pantry/produce
• Fresh Brussels Sprouts 10 oz, trimmed and halved $3.99 / lb or 24 oz bag $6.00
• Organic Carrots Bunch or Simple Truth Organic® Whole Carrots Bag 2 medium carrots, peeled and cut into 1/2" chunks $2.99/bunch or $3.29/2 lb bag
• Organic Yukon Gold Potatoes 3 small potatoes (about 12 oz), cut into 3/4" chunks $4.99 / 3 lb bag
• Organic Jumbo Yellow Onion 1/2 large onion, cut into 1-inch wedges $2.19 / lb
• Smoked paprika (optional) 1/2 tsp pantry
• Dried oregano or thyme 1/2 tsp pantry

Instructions

1. Prep: Heat oven to 425°F. Line 2 sheet pans with parchment or lightly oil them.
2. Prep vegetables: Trim Brussels sprouts and halve. Peel carrots and cut into 1/2-inch slices on a bias. Scrub or peel Yukon gold potatoes and cut into 3/4-inch chunks. Cut onion into 1-inch wedges, keeping some root intact so pieces hold together.
3. Season vegetables: On the first sheet pan, toss Brussels sprouts, carrots, potatoes, and onion with 2 tbsp olive oil, 3/4 tsp salt, 1/2 tsp black pepper, smoked paprika, and dried oregano. Spread in an even layer, cut sides of sprouts down for best browning.
4. Start roasting vegetables: Place pan in oven and roast 15 minutes while you prepare the lamb.
5. Make lamb crust: In a small bowl combine minced garlic, chopped dates, Dijon mustard, chopped rosemary/thyme, lemon zest (if using), 1 tbsp olive oil, 1/4 tsp salt, and a few grinds of pepper. Mash with a fork until it forms a thick, spreadable paste.
6. Season lamb: Pat lamb loin chops dry with paper towels. Season both sides generously with salt and pepper. Place on the second sheet pan (or in a lightly oiled small roasting pan), leaving a little space between chops.
7. Add crust: Divide the date‑Dijon mixture over the tops of the lamb chops, pressing it on firmly in a 1/4-inch layer. It’s okay if some spills onto the pan; it will caramelize into tasty bits.
8. Roast together: After the vegetables have roasted 15 minutes, remove the oven rack with veggies, toss them, and return to the oven along with the pan of lamb. Roast everything for another 12–15 minutes, until lamb is 135°F in the center for medium (use an instant‑read thermometer) and vegetables are tender and deeply golden at the edges. If veggies need more color, leave them in 5 minutes longer while the lamb rests.
9. Rest lamb: Transfer lamb chops to a plate, tent loosely with foil, and rest 5–8 minutes so juices redistribute.
10. Finish and serve: Taste roasted vegetables and adjust with a pinch more salt and pepper if needed. Spoon veggies onto warm plates and top each plate with 2 lamb chops. Drizzle any pan juices over the top and serve immediately.

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced) 3/4 lb, skinless if possible, cut into 2-inch pieces $4.99/lb (big sale)
• Kosher salt and black pepper to season fish and sauce pantry
• Cornstarch 2 tsp pantry
• Neutral oil (canola, avocado, etc.) 2 tbsp, divided pantry
• Organic Ginger Root, peeled and finely minced 1 tbsp $5.99 / lb
• Garlic, minced (Simple Truth Organic® Garlic Bulbs) 3 cloves $2.79 / 3 ct
• Red pepper flakes or a sliced organic jalapeño (optional heat) 1/4–1/2 tsp flakes or 1/2 jalapeño $2.49 / lb for jalapeño
• Simple Truth Organic® Thai Basil Container (or regular basil) 1/4 cup leaves, loosely packed $2.79
• Organic Baby Bok Choy 2 small heads, halved lengthwise then cut into 1-inch pieces (keep greens and stems together) $3.99 / lb
• Simple Truth Organic® Snap Peas or Kroger® Brand Snow Peas 4 oz, strings removed $5.49 / 8 oz (snap) or $3.89 / 8 oz (snow)
• Canned coconut milk (full-fat or light) 3/4 cup, well shaken pantry
• Low‑sodium soy sauce or tamari 1 1/2 tbsp pantry
• Fish sauce (optional but tasty) 1 tsp pantry
• Fresh lime 1, zest 1/2 tsp and juice about 2 tbsp produce
• Brown sugar or honey 1 tsp pantry
• Cooked rice (white jasmine or brown) 1 cup uncooked (makes ~3 cups cooked) pantry

Instructions

1. Cook rice: Start rice according to package directions so it’s done when the stir‑fry is ready (about 1 cup uncooked for 2 people).
2. Prep fish: Pat rockfish dry and cut into 2-inch pieces. In a bowl, toss gently with 1/2 tsp salt, a few grinds of pepper, and cornstarch until lightly coated.
3. Prep aromatics and veg: Mince ginger and garlic. If using jalapeño, thinly slice (remove seeds for less heat). Rinse bok choy and cut into 1-inch pieces. Trim snap or snow peas and remove strings if present. Pick Thai basil leaves from stems.
4. Sear rockfish: Heat a large nonstick skillet over medium‑high. Add 1 tbsp oil. When shimmering, add fish in a single layer (do this in 2 batches if pan is small). Sear 1 1/2–2 minutes per side until lightly golden but not fully cooked. Transfer to a plate; they’ll finish in the sauce.
5. Start aromatics: Reduce heat to medium. Add remaining 1 tbsp oil. Add ginger, garlic, and jalapeño/red pepper flakes. Sauté 30–45 seconds just until fragrant, stirring constantly so they don’t brown too much.
6. Build sauce: Pour in coconut milk, soy sauce, fish sauce (if using), brown sugar/honey, lime zest, and 1 tbsp lime juice. Stir and bring to a gentle simmer.
7. Cook vegetables: Add bok choy and snap peas to the skillet. Simmer 3–4 minutes, stirring occasionally, until bok choy stems are tender‑crisp and peas are bright green.
8. Finish fish: Return seared rockfish (and any juices) to the pan, nestling pieces into the sauce. Simmer gently 2–3 more minutes, just until fish flakes easily with a fork and is opaque in the center. Avoid vigorous boiling so the fish stays tender.
9. Add basil and adjust: Remove from heat. Stir in Thai basil leaves until just wilted. Taste and adjust with more lime juice for brightness or a splash more soy for saltiness.
10. Serve: Fluff cooked rice with a fork and divide between two bowls. Spoon rockfish, vegetables, and plenty of coconut‑lime sauce over the top. Garnish with extra basil or lime wedges if you like and serve hot.

Ingredients

• Pork Shoulder Boneless Boston Butt Roast (or Pork Bone-In Boston Butt Shoulder Roast) 1 1/2 lb (you’ll have some leftovers; recipe serves 2 generously with extra for another meal) on sale from $5.59 to $2.99/lb or $1.49/lb (bone‑in)
• Kosher salt and black pepper to season pork and vegetables pantry
• Olive oil or neutral oil 2 tbsp, divided pantry
• Organic Jumbo Yellow Onion (or Peruvian Gold Sweet Onion) 1 medium, thinly sliced $2.19–4.79 / bag
• Simple Truth Organic® Garlic Bulbs, minced 3 cloves $2.79 / 3 ct
• Organic Ginger Root, peeled and sliced 1 tbsp $5.99 / lb
• Kroger® Fuji Apples – 3 Pound Bag or Simple Truth Organic® Fuji Apples Bag 2 medium apples, cored and sliced (no need to peel) $4.99 / 3 lb or $4.99 / 2 lb organic
• Apple cider or unsweetened apple juice 1 cup pantry/produce
• Low‑sodium chicken broth or water 1/2 cup pantry
• Dijon mustard 1 1/2 tbsp pantry
• Dried thyme or Italian seasoning 1 tsp pantry
• Bay leaf (optional) 1 pantry
• Organic Brussels Sprouts 8 oz, trimmed and halved $3.99 / lb or bag deal
• Organic Cauliflower 1/2 small head, cut into bite‑size florets (about 2 cups) $2.99 / lb
• Simple Truth Organic® Whole Medjool Dates, finely chopped (optional, for glaze) 2 dates $6.99 / 12 oz
• Apple cider vinegar (optional, for brightness) 1–2 tsp pantry

Instructions

1. Prep pork: Pat pork shoulder dry and trim any excessively thick exterior fat, leaving some for flavor. Season generously all over with 1 1/2–2 tsp kosher salt and 1 tsp black pepper.
2. Brown pork: Heat a large skillet over medium‑high and add 1 tbsp oil. Sear pork on all sides until nicely browned, about 8–10 minutes total. Transfer pork to the slow cooker.
3. Build slow‑cooker base: To the same skillet, add remaining 1 tbsp oil if pan is dry. Add sliced onion and a pinch of salt. Cook over medium, stirring, about 3–4 minutes until starting to soften and pick up browned bits. Add minced garlic and sliced ginger; sauté 30 seconds until fragrant.
4. Add apples and liquids: Add apple slices to the skillet and cook 1–2 minutes, just to lightly coat in the aromatics. Pour in apple cider and broth, scraping up any browned bits from the bottom. Stir in Dijon mustard, dried thyme/Italian seasoning, and bay leaf if using.
5. Start slow cooker: Pour onion‑apple‑cider mixture over the pork in the slow cooker. Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until pork is very tender and shreds easily with two forks.
6. Shred pork: Transfer pork to a cutting board or large bowl. Shred into large, juicy pieces with two forks, discarding any large fat pieces. Remove bay leaf from the slow‑cooker juices. Skim excess fat from the surface of the cooking liquid with a spoon if desired.
7. Make quick apple‑ginger glaze (optional but tasty): Pour 1 to 1 1/2 cups of the cooking liquid with some of the onions and apples into a small saucepan. Add chopped Medjool dates if using. Bring to a simmer over medium heat and cook 5–7 minutes, stirring occasionally, until slightly reduced and syrupy. Stir in 1–2 tsp apple cider vinegar for brightness. Taste and adjust salt/pepper.
8. Moisten pork: Return shredded pork to the slow cooker. Pour some of the reduced glaze/liquid over the meat (start with 1/2 to 2/3 cup) and toss to coat until juicy but not soupy. Keep on WARM while you make the vegetables.
9. Sear Brussels sprouts and cauliflower: About 15 minutes before serving, heat a large skillet over medium‑high. Add 1 tbsp oil. When shimmering, add Brussels sprouts cut‑side down in a single layer. Cook undisturbed 3–4 minutes until well browned, then add cauliflower florets and 1/2 tsp salt. Toss and cook another 4–5 minutes, stirring occasionally, until both are tender‑crisp with plenty of caramelized edges. Add a splash of water and cover for 1–2 minutes if they need more tenderizing.
10. Season vegetables: Finish sprouts and cauliflower with black pepper to taste and, if you like, a tsp of apple cider vinegar or a pinch of red pepper flakes.
11. Serve: Divide the seared Brussels sprouts and cauliflower between two plates. Top each with a generous mound of apple‑ginger pulled pork, spooning extra glaze or cooking juices over the top. Serve any extra pork in a separate bowl (great for sandwiches the next day).