Careme Recipes

Ingredients

• Simple Truth® Natural Rack of Lamb, 4 ribs (about 1 lb) 1 rack (~1 lb) $18.49 sale
• Baby/yukon potatoes 12 oz (about 3/4 lb), halved
• Broccolini 1 bunch (~8 oz)
• Lemon 1 (zest + juice)
• Garlic 3 cloves, minced
• Fresh oregano (or 1 tsp dried) 1 Tbsp, chopped
• Dijon mustard (optional) 1 tsp
• Olive oil 3 Tbsp total
• Kosher salt & black pepper To taste

Instructions

1. Heat oven to 450°F and preheat grill (or grill pan) to medium-high.
2. Marinate lamb: In a bowl mix 1 Tbsp olive oil, half the garlic, 1 tsp lemon zest, 1 Tbsp lemon juice, oregano, Dijon (optional), 3/4 tsp salt, and pepper. Rub all over lamb; rest 10 minutes at room temp.
3. Roast potatoes: Toss potatoes with 1.5 Tbsp olive oil, remaining lemon zest, remaining garlic, 3/4 tsp salt, and pepper. Spread on a sheet pan and roast 20–25 minutes until golden and tender. Squeeze a little lemon juice over to finish.
4. Prep broccolini: Toss with 1/2 Tbsp olive oil, salt, and pepper.
5. Grill lamb: Sear lamb, fat side down first, 2–3 minutes per side. Move to indirect heat (or lower heat) and cook 8–12 minutes more to 125–130°F for medium-rare. Rest 5–10 minutes, then slice into chops.
6. Grill broccolini 4–6 minutes, turning until charred-tender.
7. Serve sliced lamb with lemony potatoes and charred broccolini; pass extra lemon wedges.

Ingredients

• Simple Truth™ 90% Lean Natural Ground Bison 16 oz (1 lb) $11.49 sale
• Black beans, canned, drained 1 can (15 oz)
• Diced tomatoes, canned 1 can (14–15 oz)
• Yellow onion, diced 1 small
• Bell pepper (or 1 jalapeño for heat), diced 1 small
• Garlic, minced 2 cloves
• Chili powder 2 tsp
• Ground cumin 1.5 tsp
• Smoked paprika 1 tsp
• Dried oregano 1/2 tsp
• Salt & black pepper To taste
• Olive oil 1 Tbsp
• Water or broth 1/2–3/4 cup as needed
• Long-grain rice 2/3 cup (uncooked)
• Lime (zest + juice) 1
• Cilantro, chopped (optional) 2 Tbsp
• Avocado, yogurt/sour cream, scallions (optional toppings) As desired

Instructions

1. Cook rice: Rinse 2/3 cup rice. Combine with 1 1/3 cups water and a pinch of salt; bring to a boil, cover, reduce to low, and cook 15 minutes. Rest 5 minutes off heat, then fluff with lime zest and 1–2 tsp lime juice; fold in cilantro if using.
2. Start chili base: Heat 1 Tbsp oil in a pot over medium-high. Sauté onion and bell pepper with a pinch of salt 3–4 minutes until softened.
3. Brown bison: Add ground bison; cook, breaking up, 4–5 minutes until browned. Stir in garlic, chili powder, cumin, smoked paprika, oregano; cook 30 seconds until fragrant.
4. Simmer: Add tomatoes, black beans, 1/2 cup water/broth, 3/4 tsp salt, and pepper. Bring to a simmer and cook 15–20 minutes, adding a splash more water if too thick. Adjust salt, pepper, and lime juice to taste.
5. Serve chili over lime rice with desired toppings.

Ingredients

• DRAPER VALLEY FARMS® Bone-In Chicken Thighs 1 lb (about 3–4 thighs) $3.79 sale
• Brussels sprouts, halved 12 oz
• Apple (Honeycrisp or similar), sliced 1 large
• Red onion, wedges 1/2 small
• Dijon mustard 1.5 Tbsp
• Honey 1 tsp
• Apple cider vinegar 1 tsp
• Dried tarragon (or 1 Tbsp fresh) 1 tsp dried
• Olive oil 2.5 Tbsp total
• Garlic 2 cloves (1 for pan, 1 for sauce)
• Plain Greek yogurt 1/3 cup
• Lemon juice 1–2 tsp
• Kosher salt & black pepper To taste

Instructions

1. Heat oven to 425°F. Line a large sheet pan with parchment or lightly oil it.
2. Make mustard-tarragon mixture: Whisk Dijon, honey, vinegar, tarragon, 1 Tbsp olive oil, 1 grated garlic clove, 1 tsp salt, and pepper. Pat thighs dry, rub all over with mixture, and place skin-side up on the pan.
3. Toss veg: In a bowl, toss Brussels sprouts, apple, and red onion with 1.5 Tbsp olive oil, 1/2 tsp salt, pepper. Scatter around the chicken (cut sides of sprouts down for extra browning).
4. Roast 30–35 minutes until thighs reach 175°F and skin is crisp; stir veg once midway. Broil 1–2 minutes if you want extra char.
5. Make garlic-yogurt: Combine yogurt with 1–2 tsp lemon juice, a pinch of salt, and the remaining grated garlic clove.
6. Rest chicken 5 minutes. Serve with roasted Brussels and apples; dollop with garlic-yogurt.