Careme Recipes

Ingredients

• Simple Truth® Natural Grass Fed Angus Beef Top Sirloin Steak (sale item) 2 x 8 oz steaks (16 oz total) OR 1 lb and split after cooking $11.99 (8 oz)
• Kroger® Brussels Sprouts Halves 12 oz $3.99 (12 oz)
• Organic Jumbo Yellow Onion (or red onion) 1 small, very finely minced $2.19/lb (yellow) or $2.99/lb (red)
• Butter 2 tbsp
• Olive oil 1 1/2 tbsp (divided)
• Balsamic vinegar (or red wine vinegar) 1 1/2 tsp
• Beef stock (or water + bouillon) 1/2 cup
• Black pepper, freshly cracked 1–2 tsp (to taste)
• Salt To taste
• Optional: fresh thyme/rosemary 1/2 tsp leaves

Instructions

1. Heat oven to 425°F. Toss Brussels sprouts halves with 1 tbsp olive oil, salt, and lots of black pepper. Roast cut-side down 16–20 minutes, tossing once, until browned and crisp-tender.
2. Pat steaks very dry. Season generously with salt and pepper. Let sit at room temp while Brussels roast (10–15 minutes).
3. Heat a heavy skillet over medium-high until very hot. Add 1/2 tbsp olive oil. Sear steaks 3–4 minutes per side for medium-rare (adjust for thickness). Transfer to a plate to rest 7–10 minutes.
4. Lower heat to medium. Add 2 tbsp butter to the same skillet. Add minced onion and a pinch of salt; cook 2–3 minutes until softened. Add optional thyme/rosemary and 1–2 tsp cracked black pepper; bloom 30 seconds.
5. Add 1/2 cup stock and 1 1/2 tsp balsamic; scrape up browned bits. Simmer 2–4 minutes until slightly glossy. Taste and adjust salt/pepper.
6. Slice steak against the grain. Plate with roasted Brussels and spoon pan sauce over.

Ingredients

• Fresh Wild Mussels (sale item) 2 lb (for 2 hungry people; discard shells) $6.99/lb
• Simple Truth Organic® Roma Tomatoes (or on-the-vine tomatoes) 12 oz, chopped $3.99 (16 oz) or $3.99/lb
• Organic Jumbo White Onion (or yellow onion) 1 small, diced $2.79 each (white) or $2.19/lb (yellow)
• Simple Truth Organic® Garlic Bulbs 3 cloves, minced $2.79 (3 ct)
• Olive oil 1 tbsp
• Smoked paprika 1/2 tsp
• Saffron (optional, very luxe) Pinch (or substitute a tiny pinch of turmeric)
• Chicken/seafood stock or water 3/4 cup
• Simple Truth Organic® Baby Dill (or parsley) 2 tbsp, chopped $2.79
• Simple Truth Organic® Romaine Hearts 1 heart, chopped $5.49 (12 oz)
• Grapefruit segments (fresh preferred; or jar) 1 grapefruit worth OR 1 cup segments
• Salt and black pepper To taste
• Crusty bread (for serving) 2 portions

Instructions

1. Clean mussels: Rinse and scrub; pull off beards. Discard any cracked or open ones that don’t close when tapped.
2. Make broth: In a large pot, heat 1 tbsp olive oil over medium. Add diced onion + pinch of salt; cook 3–4 minutes. Add garlic; cook 20 seconds. Stir in smoked paprika and optional saffron; cook 10 seconds.
3. Add chopped tomatoes and 3/4 cup stock. Simmer 6–8 minutes until slightly thickened. Taste and season with salt/pepper.
4. Steam mussels: Add mussels, cover, and cook 4–6 minutes, shaking once, until opened. Discard any that don’t open.
5. Finish: Stir in chopped dill (or parsley).
6. Serve: Toss romaine with grapefruit segments, a drizzle of olive oil, salt, and pepper. Ladle mussels + broth into bowls and serve with bread for dunking.

Ingredients

• Simple Truth® Natural Lamb Shank 2 lamb shanks (~1 lb each if possible; adjust to what’s available) $7.99/lb
• Organic Jumbo Yellow Onion 1, sliced $2.19/lb
• Simple Truth Organic® Garlic Bulbs 4 cloves, smashed $2.79 (3 ct)
• Organic Russet Potatoes 10 oz, peeled and chopped $2.29/lb
• Simple Truth Organic® Cut and Peeled Baby Carrots (or whole carrots) 10 oz $2.99 (1 lb)
• Stock (beef or chicken) 1 cup
• Tomato paste (optional) 1 tbsp
• Red wine (optional) 1/2 cup (or use more stock)
• Rosemary (fresh/dried) 1 tsp chopped (or 1/2 tsp dried)
• Olive oil 1 tbsp
• Butter 1 tbsp (for mash)
• Salt and black pepper To taste
• Optional: lemon zest Pinch to finish

Instructions

1. Season lamb shanks well with salt and pepper. Heat a skillet over medium-high with 1 tbsp olive oil and brown shanks on all sides (6–8 minutes total).
2. Slow cooker: Add sliced onion and smashed garlic to the slow cooker. Place shanks on top. Add 1 cup stock, optional 1/2 cup red wine, optional 1 tbsp tomato paste, and rosemary.
3. Cook LOW 7–8 hours (or HIGH 4–5) until very tender.
4. Make mash near the end: Boil 10 oz potatoes and 10 oz carrots in salted water until soft, 12–15 minutes. Drain well. Mash with 1 tbsp butter, salt, pepper, and a splash of warm stock from the slow cooker to get it silky.
5. Serve: Spoon carrot–potato mash onto plates, top with lamb shanks, and ladle over some braising juices. Finish with optional lemon zest for lift.

Ingredients

• DRAPER VALLEY FARMS® Bone-In Chicken Thighs (or boneless thighs) 1.25 lb bone-in thighs (about 4 small) OR 1 lb boneless thighs $3.99/lb (bone-in) or $6.99/lb (boneless)
• Organic Leeks (in-season) 1 large leek, cleaned and sliced $5.49/lb (bunch)
• Simple Truth Organic® Sliced Baby Bella Mushrooms 8 oz $4.79 (8 oz)
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $2.79 (3 ct)
• Butter 2 tbsp
• Olive oil 1 tbsp
• Chicken stock 3/4 cup
• Heavy cream (or half-and-half) 1/3 cup
• Brandy or cognac (optional) 2 tbsp (or omit and add 1 tsp apple cider vinegar at end)
• Dijon mustard (optional, classic) 1 tsp
• Salt and black pepper To taste
• Fresh parsley (optional) 1 tbsp, chopped
• Starchy side: crusty bread, egg noodles, or mashed potatoes (choose one) Enough for 2 servings

Instructions

1. Prep: Pat dry 1.25 lb bone-in chicken thighs (or 1 lb boneless thighs). Season with 1 to 1 1/4 tsp kosher salt and 1/2 tsp black pepper. Slice 1 large leek (white + light green) and rinse well to remove grit. Slice 8 oz baby bella mushrooms. Mince 2 garlic cloves. Measure 3/4 cup stock and 1/3 cup cream.
2. Sear the chicken (stove): Heat a large skillet over medium-high heat with 1 tbsp olive oil. Add chicken thighs skin-side down if skin-on (or smooth side down if skinless). Sear until deeply golden, 5–7 minutes. Flip and cook 2 minutes.
3. Finish cooking: Reduce heat to medium-low. Add 1/4 cup stock, cover, and simmer until chicken reaches 165°F (bone-in usually 12–18 minutes; boneless 6–10 minutes). Transfer chicken to a warm plate.
4. Braise leeks & mushrooms: In the same skillet, add 2 tbsp butter. Add sliced leek with a pinch of salt; cook 3 minutes to soften. Add mushrooms and cook 5–6 minutes until browned. Add minced garlic and cook 20 seconds.
5. Build the brasserie sauce: Pour in optional 2 tbsp brandy and simmer 30 seconds. Add remaining stock (to total 3/4 cup) and simmer 2–3 minutes. Stir in 1/3 cup cream and optional 1 tsp Dijon; simmer gently 2–4 minutes until lightly thickened. Taste and season with salt/pepper. (If skipping brandy, add 1 tsp apple cider vinegar right at the end to brighten.)
6. Serve: Return chicken and any juices to the skillet for 30 seconds to warm through. Plate chicken with the creamy leek–mushroom mixture and spoon sauce over. Serve with your chosen starch (crusty bread, noodles, or mash) and finish with optional 1 tbsp parsley.