Careme Recipes

Ingredients

• Simple Truth® Natural Rack of Lamb, 4 rib, about 1 lb 1 rack (serves 2) sale $18.49 (was $23.99)
• Dijon mustard 1.5 tbsp
• Fresh rosemary, minced 1 tbsp
• Fresh thyme, minced 1 tsp
• Garlic, minced 3 cloves
• Panko breadcrumbs 1/3 cup
• Olive oil 2 tbsp, divided
• Kosher salt 1¼ tsp, divided
• Black pepper 3/4 tsp, divided
• Delicata squash 1 medium (about 1 lb), seeded and 1/2-inch rings
• Brussels sprouts 10 oz, trimmed and halved
• Lemon (zest) 1, optional
• Maple syrup 1 tsp, optional for squash

Instructions

1. Heat oven to 425°F. Line a rimmed sheet pan with parchment.
2. Make the crust: In a bowl, mix Dijon, rosemary, thyme, garlic, panko, 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper into a paste.
3. Prep vegetables: Toss delicata and Brussels with 1 tbsp olive oil, 3/4 tsp salt, and 1/2 tsp pepper (add maple if desired). Spread on the sheet pan, leaving space in the center.
4. Season lamb rack all over with a pinch of salt and pepper. Place fat side up in the center of the sheet. Brush top with any extra Dijon if needed, then press the herb-panko crust onto the meat.
5. Roast 22–26 minutes until lamb reaches 130°F for medium-rare (thicker racks may need a few more minutes). Stir vegetables once halfway through.
6. Rest lamb 10 minutes on a cutting board. If using, toss vegetables with lemon zest.
7. Carve between bones into chops and serve with the roasted squash and Brussels.

Ingredients

• Simple Truth® Natural Ground Lamb 10 oz (from 1 lb pack) sale $9.49/lb (was $10.99/lb)
• Olive oil 1 tbsp
• Yellow onion, small, diced 1
• Garlic, minced 3 cloves
• Dried oregano 1 tsp
• Red pepper flakes Pinch (optional)
• Orzo (dry) 1 cup
• Low-sodium chicken or vegetable broth 2¼ cups
• Baby spinach 4 packed cups (~4 oz)
• Lemon (zest and juice) 1
• Feta, crumbled 1/3 cup
• Fresh dill or parsley, chopped 2 tbsp
• Kosher salt & black pepper To taste

Instructions

1. Heat a large skillet over medium-high. Add olive oil and lamb; cook 3–4 minutes, breaking up until browned. Season with 1/2 tsp salt and pepper.
2. Add onion and cook 3 minutes until translucent. Stir in garlic, oregano, and red pepper flakes; cook 30 seconds until fragrant.
3. Add orzo and toast 1 minute. Pour in broth, scrape any browned bits. Bring to a boil, then reduce to medium; simmer uncovered 9–11 minutes, stirring occasionally, until orzo is just tender and most liquid is absorbed.
4. Pile spinach on top; cover and let wilt 1–2 minutes, then fold in.
5. Off heat, stir in lemon zest and juice. Adjust salt and pepper.
6. Top with feta and herbs. Rest 2 minutes to thicken, then serve.

Ingredients

• Simple Truth™ 90% Lean Natural Ground Bison, 16 oz pack 12 oz (use remainder for another meal) sale $11.49 (was $11.99)
• Olive oil 1 tbsp
• Yellow onion, diced 1 medium
• Garlic, minced 3 cloves
• Sweet potato, peeled and 1/2-inch dice 1 small
• Canned fire-roasted diced tomatoes 1 (14.5 oz) can
• Black beans, drained and rinsed 1 (15 oz) can
• Pumpkin purée (100% pumpkin) 1 cup
• Beef or chicken broth 1 cup
• Chipotle in adobo, minced 1–2 tsp (to taste)
• Ground cumin 1½ tsp
• Smoked paprika 1 tsp
• Dried oregano 1 tsp
• Kosher salt & black pepper To taste
• Lime wedges & chopped cilantro For serving (optional)
• Cornbread or tortilla chips Optional side

Instructions

1. Heat a Dutch oven or deep skillet over medium-high. Add oil and bison; season with 1/2 tsp salt and pepper. Cook 4–5 minutes, breaking up until browned.
2. Stir in onion and sweet potato; cook 3–4 minutes until onions soften. Add garlic; cook 30 seconds.
3. Add tomatoes, black beans, pumpkin purée, broth, chipotle, cumin, smoked paprika, and oregano. Stir well; bring to a simmer.
4. Reduce heat to medium-low; simmer 20–25 minutes, stirring occasionally, until sweet potato is tender and chili thickens. If too thick, splash in more broth.
5. Season to taste with salt, pepper, and additional chipotle if desired.
6. Serve hot with lime and cilantro. Add cornbread or tortilla chips on the side if you like.