Careme Recipes

Ingredients

• Beef Choice For Stew Value Pack 1 lb $9.99 sale (was $10.99) per lb
• Simple Truth Organic® Gourmet Red Potatoes 12 oz, cut into 1-inch chunks $4.99 (24 oz)
• Organic Carrots Bunch (or Simple Truth Organic® Rainbow Baby Carrots) 2 medium carrots, sliced (about 1 to 1 1/2 cups) $2.99 (bunch) or $2.79 (12 oz)
• Sleeved Celery 2 ribs, sliced $2.49/lb
• Organic Jumbo Yellow Onions (or sweet onion) 1/2 medium, diced $2.19/lb (yellow) or $2.49/lb (sweet)
• Organic Garlic (or Simple Truth Organic® Garlic Bulbs) 2 cloves, minced $6.99/lb or $2.79 (3 ct)
• Pantry: tomato paste (optional) 1 tbsp
• Pantry: beef broth or stock 2 cups
• Pantry: Worcestershire sauce (optional) 1 tsp
• Pantry: flour (or cornstarch) 1 tbsp flour for coating OR 1 tbsp cornstarch slurry to thicken at end
• Pantry: dried thyme 3/4 tsp
• Pantry: bay leaf 1
• Pantry: salt & black pepper to taste
• Pantry: neutral oil (for browning, optional) 1 tbsp

Instructions

1. Optional browning (better flavor): Season beef with salt and pepper. Toss with 1 tbsp flour. Brown in a hot skillet with 1 tbsp oil for 4–6 minutes total (just to get color).
2. Load slow cooker: Add potatoes, carrots, celery, onion, garlic, thyme, and bay leaf. Add beef (browned or raw).
3. Add liquids: Stir in broth. If using, whisk in tomato paste and Worcestershire. The ingredients should be just barely covered; add a splash more broth/water only if needed.
4. Cook: LOW 7–8 hours or HIGH 4–5 hours, until beef is very tender and potatoes are cooked through.
5. Finish/thicken: Remove bay leaf. Taste and adjust salt/pepper. If you want it thicker, stir in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) and cook on HIGH 10–15 minutes with the lid on.
6. Serve (2 portions): Ladle into bowls. Optional pantry toppings: chopped parsley, a squeeze of lemon, or a little Dijon stirred in for brightness.

Ingredients

• Angus Beef Tri Tip Steak Family Pack 12 oz (for 2 people) $10.99 sale (was $14.99) per lb
• Organic Rainbow Chard 8 oz (about half the 16 oz bunch/container) $3.49
• Simple Truth Organic® Gourmet Red Potatoes 12 oz potatoes $4.99 (24 oz)
• Organic Jumbo Sweet Onion 1/2 medium, thin-sliced $2.49/lb
• Organic Garlic (or Simple Truth Organic® Garlic Bulbs 3-ct) 2 cloves, minced $6.99/lb or $2.79 (3 ct)
• Organic Ginger Root 1 tsp grated (optional but great) $5.99/lb
• Pantry: soy sauce 1 1/2 tbsp
• Pantry: brown sugar or honey 1 1/2 tsp
• Pantry: chili paste (gochujang ideal) or sriracha 1–2 tsp
• Pantry: rice vinegar or apple cider vinegar 2 tsp
• Pantry: neutral oil 2 tbsp, divided
• Pantry: butter (optional) 1 tbsp
• Pantry: salt & black pepper as needed
• Optional: sesame seeds or sliced scallion for serving

Instructions

1. Prep: Pat tri-tip dry; season generously with salt and pepper. Thin-slice onion; mince garlic; grate ginger (if using). Wash chard; strip leaves from stems. Slice stems thin; roughly chop leaves. Halve any large potatoes; cut into 3/4-inch chunks.
2. Cook potatoes (stove): Heat 1 tbsp oil in a large skillet over medium-high. Add potatoes, season with salt, and cook 4 minutes without stirring to brown. Stir, then cover and cook 10–12 minutes, stirring occasionally, until tender and crisp in spots. If they start to stick, add a splash of water and re-cover for 2 minutes, then uncover to re-crisp. Transfer to a plate; keep warm.
3. Sear steak (stove): Wipe skillet (or use a second pan). Heat 1 tsp oil over medium-high until shimmering. Add tri-tip and sear 3–4 minutes per side (for medium-rare), or to your preferred doneness. Transfer to a plate to rest 5–8 minutes.
4. Make quick glaze in pan: Reduce heat to medium. Add remaining 2 tsp oil and the sliced onion; cook 2 minutes. Add garlic and ginger; cook 30 seconds. Stir in soy sauce, sugar/honey, chili paste, and vinegar, plus 2 tbsp water. Simmer 1–2 minutes until glossy. Turn off heat; whisk in butter if using for extra sheen.
5. Cook chard: In the same pan, add chard stems and a pinch of salt; sauté 2 minutes. Add chard leaves and toss until wilted, 1–2 minutes. If needed, splash in 1 tbsp water to help steam.
6. Slice & serve: Slice steak thin against the grain. Spoon chard into bowls/plates, top with steak, drizzle with the pan glaze/onions. Serve with the crispy potatoes on the side. Finish with sesame seeds/scallion if you’ve got them.

Ingredients

• Simple Truth® Natural Lamb Loin Chops 12–14 oz total (2 small chops or 1 larger chop each) $13.49 sale (was $15.99) per lb
• Organic Zucchini Squash 1 lb (2 medium), half-moons $2.79/lb
• Simple Truth Organic® Fresh Grape Snacking Tomatoes 10 oz $4.79 (10 oz)
• Organic Garlic (or Simple Truth Organic® Garlic Bulbs 3-ct) 2 cloves, minced $6.99/lb or $2.79 (3 ct)
• Organic Long English Cucumber (optional quick side salad) 1/2 cucumber, sliced (optional) $3.99
• Optional: Organic Romaine Hearts A handful (optional, for a simple salad base) $5.49 (12 oz) or $3.49 (7 oz hearts)
• Pantry: olive oil 2 tbsp, divided
• Pantry: dried oregano 1 tsp
• Pantry: lemon 1 (2 tsp zest + 2 tbsp juice)
• Pantry: Dijon mustard (optional but nice) 1 tsp
• Pantry: butter 1 tbsp (optional for sauce)
• Pantry: salt & black pepper as needed
• Optional: feta + olives for serving

Instructions

1. Prep: Pat lamb chops dry; season both sides with salt, pepper, and half the oregano. Zest and juice the lemon. Slice zucchini into half-moons; keep tomatoes whole. Mince garlic.
2. Sear lamb (stove): Heat 1 tbsp olive oil in a skillet over medium-high. Sear lamb 3–4 minutes per side for medium-rare to medium (cook time depends on thickness). Transfer to a plate to rest.
3. Cook the vegetables (stove): Lower heat to medium. Add another 1/2–1 tbsp olive oil if the pan is dry. Add zucchini with a pinch of salt; cook 4–5 minutes until browned and tender. Add tomatoes and cook 2–3 minutes until they blister and start to collapse. Add garlic; cook 30 seconds.
4. Make the pan sauce: Add lemon juice, remaining oregano, and 2 tbsp water; scrape up browned bits. Stir in Dijon if using. Turn off heat; swirl in butter for a silky sauce if you like. Taste and adjust salt/pepper.
5. Serve: Plate zucchini-tomato sauté, top with lamb chops, and spoon pan sauce over. Optional: serve with a quick cucumber-romaine salad dressed with lemon, olive oil, salt, and pepper (and feta/olives if you have them).