Careme Recipes

Ingredients

• Certified Angus Beef Boneless Ribeye Steak (value pack, about 2 per package) 1 steak, about 12–14 oz (to share for 2) $23.99, now $17.99 / lb
• Kosher salt about 1 tsp total pantry
• Freshly ground black pepper about 1 tsp total pantry
• Olive oil 2 tbsp pantry
• Butter 3 tbsp pantry
• Organic Garlic (bulbs or loose) 3 cloves, lightly crushed about $2.79 per 3‑ct or $6.99 / lb
• Fresh herb – Organic Baby Dill, Organic Thai Basil, or another woody herb like rosemary from home (if you have it) 2–3 tbsp, chopped (or 2 small rosemary sprigs) $2.79 / 0.5 oz (dill/basil)
• Simple Truth Organic® Fresh Grape Snacking Tomatoes 6–8 oz (about 2 cups), left whole $4.79 / 10 oz
• Optional: Seedless Mandarin Clementine or lemon (for a tiny hit of acidity, not a citrus sauce) 1, for a light squeeze at the end $5.99 / 3 lb bag

Instructions

1. Temper the steak: Take the ribeye out of the fridge 30–45 minutes before cooking. Pat it completely dry with paper towels. Season both sides generously with kosher salt and black pepper.
2. Preheat oven: Set oven to 400°F. Place a rack in the middle. Put a heavy oven‑safe skillet (cast iron ideal) on the stove over medium‑high heat to preheat while you prep.
3. Prep add‑ins: Lightly crush the garlic cloves with the side of a knife. Rinse and dry the grape tomatoes. Chop your herb (if using dill or basil).
4. Sear the steak: Add 1 tbsp olive oil to the hot skillet; swirl to coat. Lay the ribeye in the pan away from you. Sear without moving for 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2–3 minutes.
5. Add butter & aromatics: Add 2 tbsp butter and the crushed garlic cloves to the pan. As the butter foams, tilt the skillet and spoon the hot butter over the steak repeatedly for 1–2 minutes to baste.
6. Finish in the oven: Scatter the grape tomatoes into the skillet around (not on) the steak. Transfer the skillet to the 400°F oven. Roast 3–6 minutes, depending on thickness, until the steak is 125–130°F internal for medium‑rare (or to your preferred doneness). The tomatoes should be just starting to blister.
7. Rest the steak: Move the steak to a cutting board. Top with the remaining 1 tbsp butter and sprinkle with chopped herbs. Tent loosely with foil and rest 8–10 minutes. Leave tomatoes and garlic in the warm skillet off heat.
8. Blister tomatoes fully: While the steak rests, put the skillet with tomatoes back on medium heat on the stove (if they need a bit more color). Add another 1 tsp olive oil if the pan is dry. Cook 2–3 minutes, shaking the pan, until tomatoes are blistered and just splitting. Season lightly with salt and pepper.
9. Slice and finish: Slice the rested ribeye against the grain into 1/2‑inch slices. Spoon any board juices and some of the garlicky butter over the top. If you like, add a very light squeeze of clementine or lemon over the meat (avoid anything close to a citrus sauce).
10. Serve: Divide sliced steak between two plates. Add a pile of blistered tomatoes and roasted garlic cloves to each plate, spooning over some of the buttery pan juices.

Ingredients

• Simple Truth® Natural Ground Lamb (on sale) 8 oz (about half the pack) $11.99, now $9.99 / 1 lb
• Short pasta (rigatoni, penne, or fusilli) 6 oz dry (about 3 cups cooked) for 2 servings pantry
• Olive oil 2–3 tbsp pantry
• Fresh Onions – Organic Jumbo Yellow or Red Onions 1 small onion, finely chopped $2.19–$2.49 / lb
• Organic Garlic 3–4 cloves, minced about $2.79 per 3‑ct or $6.99 / lb
• Simple Truth Organic® Roma Tomatoes or Fresh Organic Red Tomato 2–3 medium tomatoes, finely chopped (or 1 can crushed tomatoes from pantry) about $3.99 / lb or 16 oz pack
• Tomato paste 1 tbsp pantry
• Red wine (optional) 1/3 cup pantry
• Low‑sodium beef or chicken broth (or water) 1/2–3/4 cup, as needed pantry
• Dried oregano and/or thyme 1.5 tsp total pantry
• Crushed red pepper flakes (optional) pinch, to taste pantry
• Salt and freshly ground black pepper to taste pantry
• Fresh herb – Organic Baby Dill, Organic Thai Basil, or parsley 2–3 tbsp, chopped $2.79 / 0.5 oz or bunch
• Freshly grated Parmesan or pecorino 1/3–1/2 cup, plus extra for serving pantry

Instructions

1. Start the pasta water: Bring a large pot of well‑salted water to a boil for the pasta. Keep it at a simmer while you start the sauce.
2. Build the flavor base: In a wide saucepan or deep skillet, heat 2 tbsp olive oil over medium heat. Add the finely chopped onion and a pinch of salt. Cook, stirring, until translucent and lightly golden, 5–7 minutes.
3. Brown the lamb: Increase heat to medium‑high. Add the ground lamb, breaking it up with a spoon. Season with a pinch of salt and pepper. Cook 5–7 minutes until browned and most of the fat has rendered. If there’s a lot of fat, spoon off a tablespoon or two.
4. Add garlic and tomato paste: Stir in the minced garlic and cook 30 seconds until fragrant. Add 1 tbsp tomato paste and cook 1–2 minutes, stirring, to caramelize it slightly.
5. Deglaze and add tomatoes: Pour in the red wine (if using), scraping up any browned bits from the pan. Let it bubble for 1–2 minutes. Stir in the chopped fresh tomatoes (or canned crushed tomatoes), dried oregano/thyme, and a pinch of red pepper flakes if you like heat.
6. Simmer the ragù: Add 1/2 cup broth (or water) and bring to a gentle simmer. Reduce heat to low. Partially cover and let simmer 15–20 minutes, stirring occasionally, until slightly thickened and saucy. If it gets too thick, add another splash of broth or water. Taste and adjust salt and pepper.
7. Cook the pasta: While the ragù simmers, cook the pasta in the boiling water until just al dente. Reserve 1/2 cup of the starchy cooking water, then drain.
8. Finish the sauce: Stir half of the chopped fresh herbs into the lamb ragù. If it tastes sharp, simmer 2 more minutes; if it tastes too thick, loosen with a spoonful of pasta water.
9. Toss with pasta and cheese: Add the drained pasta directly to the pan of ragù over low heat. Sprinkle in 1/3–1/2 cup grated Parmesan and about 1/4 cup reserved pasta water. Toss vigorously until the sauce clings to the pasta in a glossy coating. Add more pasta water a splash at a time if needed. Taste and adjust seasoning.
10. Serve: Divide the lamb ragù pasta between two bowls. Top with remaining fresh herbs, extra Parmesan, and a drizzle of good olive oil. Serve hot.

Ingredients

• Simple Truth® Natural Boneless & Skinless Fresh Chicken Thighs Griller Pack BIG DEAL! 12 oz (about 3 medium thighs) $5.99, now $3.99 / lb
• Olive oil 3–4 tbsp (divided) pantry
• Salt and freshly ground black pepper to taste pantry
• Dried oregano and/or thyme 1.5 tsp total pantry
• Smoked paprika (or sweet paprika) 1 tsp pantry
• Garlic powder (optional) 1/2 tsp pantry
• Fresh Organic Garlic 3 cloves, minced ~$2.79 per 3-ct or $6.99 / lb
• Fresh Citrus – lemon or Seedless Mandarin Clementine Zest and juice of 1 fruit $5.99 / 3 lb bag (clementines)
• Organic Yellow Potatoes or Organic Red Potatoes 3/4 lb total (about 3 medium), cut into 3/4‑inch chunks $2.49–$2.29 / lb or $4.99 / 3 lb bag
• Fresh Onions – Organic Jumbo Red Onions or Yellow Onions 1 small red or yellow onion, cut into thick wedges $2.49 / lb
• Fresh Organic Roma Tomatoes or grape snacking tomatoes 2 small Roma tomatoes cut into wedges or 1 cup grape tomatoes $3.99–$4.79
• Organic Kale or Organic Spinach (for serving bed) 2 packed cups, torn into bite‑size pieces $3.49 / bunch or clamshell
• Low‑sodium chicken broth or water 1/3 cup pantry
• Optional finishing herb – Organic Baby Dill, Organic Thai Basil, or parsley 2 tbsp chopped $2.79 / 0.5 oz or bunch

Instructions

1. Preheat the oven: Set oven to 425°F with a rack in the middle. Line a large rimmed baking sheet or shallow roasting pan with parchment for easier cleanup.
2. Prep the potatoes and veg: Scrub (and peel if desired) the potatoes, then cut into 3/4‑inch chunks. Cut the onion into thick wedges. Cut Roma tomatoes into wedges or leave grape tomatoes whole. Pile potatoes, onion, and tomatoes onto the baking sheet.
3. Season the vegetables: Drizzle veg with 2 tbsp olive oil. Sprinkle with about 1/2 tsp salt, several grinds of black pepper, and 1/2 tsp dried oregano/thyme plus 1/2 tsp smoked paprika. Toss well to coat and spread in an even layer, leaving a little space in the center for the chicken.
4. Season the chicken: Pat chicken thighs dry with paper towels. In a bowl, toss them with 1 tbsp olive oil, 1/2 tsp salt, 1/2 tsp smoked paprika, 1/2 tsp dried oregano/thyme, 1/2 tsp garlic powder (if using), half the minced garlic, and the citrus zest. Rub the seasoning all over.
5. Arrange on the pan: Nestle the seasoned chicken thighs among the vegetables on the tray, spacing them out so they roast, not steam.
6. Roast: Place in the preheated oven and roast for 20 minutes. Meanwhile, toss the remaining minced garlic with 1 tbsp olive oil and set aside.
7. Add extra garlic and finish roasting: After 20 minutes, pull the pan out, drizzle the garlicky oil over the potatoes and onions and toss lightly (avoid covering the chicken skin if you want it to brown). Pour 1/3 cup broth or water onto the tray (around, not over, the chicken) to create a flavorful pan juice. Return to oven for another 10–15 minutes, until chicken is cooked through (internal temp 165°F) and potatoes are tender and golden at edges.
8. Prepare the greens: While the tray finishes roasting, place kale or spinach in a large bowl. If using kale, massage it briefly with a teaspoon of olive oil and a pinch of salt to soften. If using spinach, just leave it raw.
9. Deglaze and brighten: When the chicken and vegetables are done, remove the pan from the oven. Immediately squeeze the citrus juice over everything and gently stir the vegetables through the pan juices to coat. Taste a potato and adjust salt and pepper if needed.
10. Plate: Divide the fresh greens between two plates. Spoon the hot roasted potatoes, onions, and tomatoes over the greens so they wilt slightly. Top each plate with 1–2 chicken thighs. Spoon over any remaining pan juices.
11. Garnish and serve: Sprinkle with chopped fresh herbs if using and serve right away, optionally with a slice of crusty bread to mop up the juices.