Careme Recipes

Ingredients

• Simple Truth® Natural Ground Lamb 8 oz Sale $9.99/lb
• Organic Acorn Squash 1 small (~1.25 lb), peeled and 3/4-inch cubed $1.99/lb
• Organic Yellow Onion 1 small, finely diced $2.19/lb
• Simple Truth Organic® Garlic Bulbs 3 cloves, minced $2.79 (3 ct)
• Crushed tomatoes (canned) 1 cup
• Tomato paste 1 tablespoon
• Orecchiette (or short pasta) 7 oz dry
• Olive oil 3 tablespoons, divided
• Spices: ground cumin, coriander, smoked paprika, cinnamon, red pepper flakes 1 teaspoon cumin, 1 teaspoon coriander, 1 teaspoon smoked paprika, 1/4 teaspoon cinnamon, pinch red pepper flakes
• Salt & black pepper To taste
• Optional: plain yogurt for dollop 2 tablespoons

Instructions

1. Heat oven to 425°F. Line a sheet pan. Peel, seed, and cube the acorn squash. Toss with 1 tablespoon olive oil, salt, and pepper. Roast until caramelized and tender, 20–25 minutes, flipping once.
2. Set a large skillet over medium heat. Add 1 tablespoon olive oil and the diced onion with a pinch of salt. Cook until translucent, 4–5 minutes. Stir in the minced garlic and all spices; toast 30 seconds until fragrant.
3. Add the ground lamb. Cook, breaking it up, until browned with some crispy edges, 5–7 minutes. Spoon off excess fat if needed.
4. Stir in tomato paste; cook 1 minute. Add crushed tomatoes and 1/4 cup water. Simmer gently 10–12 minutes to thicken. Season with salt and pepper.
5. Meanwhile, boil well-salted water. Cook orecchiette to al dente; reserve 1/2 cup pasta water and drain.
6. Fold half of the roasted squash into the lamb ragù. Add cooked pasta plus splashes of pasta water and the remaining 1 tablespoon olive oil, tossing until glossy and saucy. Adjust seasoning.
7. Plate and top with remaining squash. Add a cool dollop of yogurt if you like and a final crack of pepper. Serve hot.

Ingredients

• Kroger® Large Raw Shrimp Peeled & Deveined Tail Off (12 oz bag) 8 oz, thawed if frozen, patted dry Sale $6.99/12 oz
• Simple Truth Organic® Whole Baby Bella Mushrooms 8 oz, sliced $4.49 (8 oz)
• Organic Yellow Onion 1/2 medium, finely diced $2.19/lb
• Simple Truth Organic® Garlic Bulbs 3 cloves, minced (divided) $2.79 (3 ct)
• Arborio rice 3/4 cup
• Low-sodium chicken or vegetable broth 4 cups, warmed
• Dry white wine (optional) 1/2 cup
• Butter 2 tablespoons, divided
• Olive oil 2 tablespoons, divided
• Parmesan cheese, finely grated 1/3 cup
• Dried thyme (or Italian seasoning) 1/2 teaspoon
• Lemon zest (optional) 1/2 teaspoon
• Salt & black pepper To taste

Instructions

1. Warm the broth in a small pot over low heat on the stove.
2. Season shrimp with salt, pepper, and half the minced garlic. Set aside.
3. Set a wide saucepan over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. Sear mushrooms with a pinch of salt and the thyme until browned, 5–6 minutes. Remove to a plate.
4. Reduce heat to medium. Add remaining 1 tablespoon olive oil, the diced onion, and a pinch of salt; cook 2–3 minutes. Stir in remaining garlic 30 seconds.
5. Add Arborio rice; stir to coat and lightly toast, 1–2 minutes. Pour in wine (if using); stir until mostly absorbed.
6. Add hot broth a ladle at a time, stirring often and adding the next ladle when the last is mostly absorbed. Continue 16–18 minutes until rice is al dente and creamy.
7. While risotto finishes, quickly sauté the shrimp in the pan used for mushrooms with 1 teaspoon olive oil over medium-high heat, 1–2 minutes per side until just opaque. Return mushrooms to warm through.
8. Take risotto off heat. Stir in remaining 1 tablespoon butter and the Parmesan. Fold in the mushrooms and shrimp (reserve a few to garnish). Adjust salt and pepper. Add lemon zest if desired.
9. Rest 1 minute, then serve immediately, topped with the reserved shrimp and extra Parmesan.

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced) 12 oz, skinless, cut into 1-inch pieces Sale $4.99/lb
• Organic Russet Potatoes 12 oz, peeled and 1/2-inch diced $1.79/lb
• Organic Leeks (bunch) 1 large leek, white and light green parts only, thinly sliced $5.49/lb (by bunch)
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $2.79 (3 ct)
• Carrot (optional but nice sweetness) 1 small, diced $2.99/bunch
• Butter 2 tablespoons
• Olive oil 1 tablespoon
• All-purpose flour (or 1:1 GF blend) 1.5 tablespoons
• Low-sodium fish or chicken broth 4 cups
• Milk or half-and-half 1 cup (warmed)
• Bay leaf & dried thyme 1 bay leaf, 1/2 teaspoon thyme
• Salt & black pepper To taste
• Optional garnish: chopped parsley, squeeze of lemon As desired

Instructions

1. Rinse the sliced leeks well to remove grit. Pat the rockfish dry and season lightly with salt and pepper.
2. Set a soup pot over medium heat. Add butter and olive oil. Sauté leeks, carrot, and a pinch of salt until tender but not browned, 5–6 minutes. Add garlic; cook 30 seconds.
3. Sprinkle in flour; stir 1 minute to make a blond roux.
4. Gradually whisk in the broth to avoid lumps. Add potatoes, bay leaf, and thyme. Simmer gently (small bubbles) until potatoes are just tender, 12–15 minutes.
5. Stir in warmed milk/half-and-half. Bring back to a gentle simmer (do not boil). Add rockfish pieces; cook 5–7 minutes until opaque and flaky.
6. Remove bay leaf. Taste and adjust salt and pepper. Let rest 3 minutes to thicken slightly. Ladle into bowls, garnish with parsley and a light squeeze of lemon if you like, and serve warm with crusty bread.