Careme Recipes

Location: Quality Food Center - Factoria (3550 Factoria Blvd SE)

Lemon-Rosemary Grilled Lamb Loin Chops with Herbed Couscous and Brussels–Apple Sauté

Juicy, grill-kissed lamb scented with lemon and rosemary, piled next to fluffy herbed couscous and a quick Brussels sprouts–apple sauté. Cozy, bright, and weeknight-easy with restaurant vibes.

Ingredients

  • Simple Truth® Natural Lamb Loin Chops ~1 lb (4–6 small chops) for 2 servings $13.49/lb (sale)
  • Lemon 1 (zest and juice) + extra wedges for serving
  • Fresh rosemary 2 tsp finely chopped (plus extra for couscous)
  • Garlic 2 cloves, minced
  • Olive oil 3 tbsp, divided
  • Kosher salt & black pepper to taste
  • Couscous (traditional) 2/3 cup dry
  • Low-sodium chicken broth or water 2/3 cup
  • Flat-leaf parsley (optional) 2 tbsp, chopped
  • Brussels sprouts 12 oz, trimmed and halved
  • Tart apple (e.g., Honeycrisp) 1 small, thinly sliced
  • Red wine vinegar or apple cider vinegar 2 tsp

Instructions

  1. Marinate lamb: In a bowl, combine lemon zest, 1.5 tbsp olive oil, rosemary, garlic, 1 tsp salt, and pepper. Coat chops; rest 10–15 minutes at room temp.
  2. Start couscous: Bring broth/water to a boil. Stir in couscous, pinch of salt, 1 tsp olive oil; cover off heat 5 minutes.
  3. Cook lamb (grill or grill pan): Heat grill/grill pan over medium-high. Oil grates lightly. Grill chops 3–4 minutes per side for medium-rare (130–135°F). Rest 5 minutes; squeeze a little lemon juice over.
  4. Sauté veg: Heat remaining 1.5 tbsp olive oil in a large skillet over medium-high. Add Brussels sprouts (cut side down); sear 3 minutes. Toss, add apple, 2 tbsp water, and a pinch of salt; cook 3–4 minutes until crisp-tender. Finish with vinegar and pepper.
  5. Finish couscous: Fluff with fork; fold in parsley, a pinch of rosemary, and a squeeze of lemon. Adjust salt.
  6. Plate: Mound couscous, top with lamb and pan juices; serve Brussels-apple sauté alongside. Add lemon wedges.

Health notes: ~720–800 kcal per serving. High-quality protein; fiber from whole veg. Moderate saturated fat—trim excess fat on chops and use olive oil to keep it heart-friendlier.

Drink pairing: Washington Syrah or GSM blend; for beer, a hoppy pale ale.

Bison, Sage & Cranberry–Stuffed Delicata Squash

All the cozy PNW fall flavors: sweet roasted delicata squash stuffed with savory lean bison, sage, kale, brown rice, and pops of tart cranberry. It’s hearty without feeling heavy—and great for next-day lunch if you overfill.

Ingredients

  • Simple Truth™ 90% Lean Natural Ground Bison 16 oz 12 oz for recipe (cook all 16 oz if you want extra filling) $11.49 (sale)
  • Delicata squash 1 medium (~1 lb), halved lengthwise, seeded
  • Cooked brown rice 1½ cups (from pouch or leftover)
  • Olive oil 2 tbsp, divided
  • Yellow onion 1 small, diced
  • Celery 1 stalk, diced
  • Garlic 2 cloves, minced
  • Kale 2 cups, chopped (ribs removed)
  • Dried cranberries ¼ cup
  • Fresh sage 1 tbsp, finely chopped (or 1 tsp dried)
  • Low-sodium chicken broth ¼ cup (plus more as needed)
  • Kosher salt & black pepper to taste
  • Pumpkin seeds (pepitas) or grated Parmesan (optional) 2 tbsp for topping

Instructions

  1. Heat oven to 425°F. Brush cut sides of squash with 1 tbsp olive oil; season with salt/pepper. Roast cut-side down on parchment-lined sheet until tender, 20–25 minutes.
  2. Make filling: Heat 1 tbsp olive oil in a skillet (medium). Sauté onion and celery 3–4 minutes. Add garlic 30 seconds. Add bison; cook, breaking up, until browned, 5–6 minutes; season with ¾ tsp salt and pepper.
  3. Stir in kale, rice, cranberries, and sage; add broth to moisten. Cook 2–3 minutes until kale wilts. Taste and adjust seasoning.
  4. Stuff & finish: Flip squash cut-side up; pack with bison mixture. Return to oven 8–10 minutes to mingle flavors and lightly crisp the top.
  5. Serve: Top with pepitas or a sprinkle of Parmesan if using.

Health notes: ~650–750 kcal per serving. Lean 90% bison, whole grains, and squash deliver protein, fiber, and micronutrients. Watch dried fruit portion if monitoring sugars.

Drink pairing: Washington Pinot Noir or a semi-dry hard cider.

Skillet Cider-Mustard Chicken Thighs with Smashed Potatoes and Sautéed Cabbage

Golden, crispy-skinned thighs in a quick cider-mustard pan sauce, with buttery smashed potatoes and sweet-savory sautéed cabbage. A fast, comforting skillet dinner perfect for chilly nights.

Ingredients

  • DRAPER VALLEY FARMS® Bone-In Chicken Thighs ~1 lb (about 4 small thighs) $3.79/lb (sale)
  • Kosher salt & black pepper to taste
  • Olive oil 1 tbsp
  • Apple cider (or apple juice) ½ cup
  • Low-sodium chicken broth ½ cup
  • Dijon mustard 1 tbsp
  • Unsalted butter 1 tbsp
  • Fresh thyme (or ½ tsp dried) 1 tsp leaves
  • Yukon Gold potatoes ¾ lb, cut into 1½-inch chunks
  • Green cabbage ½ small head, thinly sliced
  • Apple 1 small, thinly sliced
  • Yellow onion ½ small, thinly sliced

Instructions

  1. Start potatoes: Cover potatoes with salted water; boil until tender, 12–15 minutes. Drain; lightly smash with a spoon, season with salt/pepper, and cover to keep warm.
  2. Sear chicken: Pat thighs dry; season well. Heat 1 tbsp oil in a large skillet over medium-high. Place thighs skin-side down; cook until deeply golden, 8–10 minutes. Flip; cook 6–8 minutes more until 165°F. Transfer to plate; pour off all but 1 tbsp fat.
  3. Make pan sauce: Return skillet to medium. Add cider and broth; scrape brown bits. Simmer 3–4 minutes to reduce. Whisk in Dijon and butter; add thyme. Return chicken to coat 1–2 minutes. Adjust salt/pepper.
  4. Sauté cabbage: In a second skillet (or after sauce, if using one pan), add a light drizzle of oil. Cook onion 2 minutes, add cabbage and apple; season with salt. Cook, tossing, 6–8 minutes until tender-crisp.
  5. Serve: Plate chicken with sauce, spoon cabbage-apple alongside, and add smashed potatoes. Spoon extra sauce over potatoes if you like.

Health notes: ~750–850 kcal per serving. Good protein and fiber-rich cabbage; moderate carbs from potatoes. Skim chicken fat for a lighter sauce if desired.

Drink pairing: Dry hard cider or an unoaked Chardonnay.

Shopping list
  • Simple Truth® Natural Lamb Loin Chops ~1 lb (4–6 small chops) for 2 servings
  • Lemon 1 (zest and juice) + extra wedges for serving
  • Fresh rosemary 2 tsp finely chopped (plus extra for couscous)
  • Garlic 2 cloves, minced, 2 cloves, minced
  • Olive oil 3 tbsp, divided, 2 tbsp, divided, 1 tbsp
  • Kosher salt & black pepper to taste, to taste, to taste
  • Couscous (traditional) 2/3 cup dry
  • Low-sodium chicken broth or water 2/3 cup
  • Flat-leaf parsley (optional) 2 tbsp, chopped
  • Brussels sprouts 12 oz, trimmed and halved
  • Tart apple (e.g., Honeycrisp) 1 small, thinly sliced
  • Red wine vinegar or apple cider vinegar 2 tsp
  • Simple Truth™ 90% Lean Natural Ground Bison 16 oz 12 oz for recipe (cook all 16 oz if you want extra filling)
  • Delicata squash 1 medium (~1 lb), halved lengthwise, seeded
  • Cooked brown rice 1½ cups (from pouch or leftover)
  • Yellow onion 1 small, diced, ½ small, thinly sliced
  • Celery 1 stalk, diced
  • Kale 2 cups, chopped (ribs removed)
  • Dried cranberries ¼ cup
  • Fresh sage 1 tbsp, finely chopped (or 1 tsp dried)
  • Low-sodium chicken broth ¼ cup (plus more as needed), ½ cup
  • Pumpkin seeds (pepitas) or grated Parmesan (optional) 2 tbsp for topping
  • DRAPER VALLEY FARMS® Bone-In Chicken Thighs ~1 lb (about 4 small thighs)
  • Apple cider (or apple juice) ½ cup
  • Dijon mustard 1 tbsp
  • Unsalted butter 1 tbsp
  • Fresh thyme (or ½ tsp dried) 1 tsp leaves
  • Yukon Gold potatoes ¾ lb, cut into 1½-inch chunks
  • Green cabbage ½ small head, thinly sliced
  • Apple 1 small, thinly sliced

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Planned by Careme.