Careme Recipes

Ingredients

• Simple Truth® Natural Lamb Loin Chops 1 lb (about 4 small chops) sale $13.49 (reg $15.99) per lb
• Delicata squash 1 medium, seeded and sliced 1/2-inch thick
• Brussels sprouts 12 oz, trimmed and halved
• Fresh rosemary 2 tsp, finely chopped
• Garlic 3 cloves, minced
• Lemon 1 (zest + 2 tbsp juice)
• Olive oil 3 tbsp, divided
• Kosher salt & black pepper 1 1/4 tsp salt total, pepper to taste
• Red pepper flakes (optional) Pinch
• Honey (optional) 1 tsp for squash glaze

Instructions

1. Heat oven to 425°F. Toss squash and Brussels sprouts with 2 tbsp olive oil, 3/4 tsp salt, pepper, and a pinch of red pepper flakes. Spread on a sheet pan; roast 20–25 min, flipping once. Optional: drizzle 1 tsp honey over squash for the last 5 min.
2. Meanwhile, pat lamb dry. Mix rosemary, garlic, lemon zest, 1 tbsp lemon juice, 1 tbsp olive oil, 1/2 tsp salt, and pepper. Rub onto chops; marinate while veggies roast (10–15 min).
3. Grill or pan-sear: Heat grill or a heavy skillet over medium-high. Cook chops 3–4 min per side for medium-rare (internal temp ~130°F), 4–5 min for medium. Rest 5 min.
4. Finish: Squeeze remaining lemon juice over chops. Serve with the roasted squash and sprouts.

Ingredients

• Simple Truth™ 90% Lean Natural Ground Bison (16 oz) 1 lb sale $11.49 (reg $12.99)
• Olive oil 1 tbsp
• Yellow onion 1 medium, diced
• Garlic 3 cloves, minced
• Butternut squash 1 small (about 3 cups), peeled and 1/2-inch diced
• Tomato paste 1 tbsp
• Diced tomatoes 1 (14.5-oz) can
• Kidney or pinto beans 1 (15-oz) can, drained and rinsed
• Low-sodium beef or chicken stock 1 cup
• Chili powder 1 1/2 tbsp
• Ground cumin 2 tsp
• Smoked paprika 1 tsp
• Dried oregano 1 tsp
• Kosher salt & black pepper About 1 1/4 tsp salt total, pepper to taste
• Lime 1 (wedges + 1 tsp juice)
• Cilantro & sour cream (optional) For garnish

Instructions

1. Warm oil in a pot over medium heat. Add onion and a pinch of salt; cook 4–5 min until translucent. Stir in garlic 30 sec.
2. Add bison; cook, breaking up, until browned, 4–5 min. Stir in chili powder, cumin, smoked paprika, oregano, and tomato paste; cook 1 min to toast.
3. Add squash, diced tomatoes (with juices), beans, and stock. Bring to a simmer; cover and cook 20–25 min, stirring occasionally, until squash is tender.
4. Season with salt, pepper, and a squeeze of lime. Serve with cilantro and a dollop of sour cream if desired.

Ingredients

• Simple Truth® Natural Ground Lamb 1 lb sale $9.49 (reg $10.99) per lb
• Neutral oil (avocado/vegetable) 1 1/2 tbsp
• Cumin seeds (or ground cumin) 1 tsp (or 3/4 tsp ground)
• Yellow onion 1 large, finely diced
• Garlic 4 cloves, minced
• Fresh ginger 1 tbsp, minced or grated
• Yukon gold potatoes 2 medium, 1/2-inch dice
• Tomato paste 2 tbsp
• Crushed or diced tomatoes 1/2 cup
• Ground coriander 1 tsp
• Turmeric 1/2 tsp
• Garam masala 1 1/2 tsp, divided
• Cayenne or chili flakes 1/4 tsp (to taste)
• Kosher salt & black pepper About 1 1/4 tsp salt total, pepper to taste
• Water or stock 1/2–3/4 cup, as needed
• Frozen peas 1 cup
• Plain yogurt (optional) 1/4 cup to finish
• Cilantro & lemon wedges For garnish

Instructions

1. Heat oil in a large skillet over medium. Add cumin seeds; toast 30 sec until fragrant.
2. Add onion and a pinch of salt; cook 5–6 min until golden. Stir in garlic and ginger 30 sec.
3. Add ground lamb; cook, breaking up, until browned, 5–6 min. Spoon off excess fat if needed.
4. Stir in tomato paste, coriander, turmeric, 1 tsp garam masala, cayenne, salt, and pepper; cook 1 min to bloom spices.
5. Add potatoes, tomatoes, and 1/2 cup water/stock. Bring to a simmer, cover, and cook 12–15 min, stirring once or twice, until potatoes are tender (add a splash more water if dry).
6. Stir in peas and remaining 1/2 tsp garam masala; simmer 2–3 min. Off heat, swirl in yogurt if using. Adjust salt and lemon to taste.
7. Garnish with cilantro; serve with lemon wedges. Great with warm naan or spooned over rice (optional).