Careme Recipes

Ingredients

• Simple Truth™ 90% Lean Natural Ground Bison 8 oz (about half the pack) $11.99 / 1 lb (sale) – use 8 oz
• Simple Truth Organic® Whole Baby Bella or Sliced Baby Bella Mushrooms 8 oz, sliced if whole $4.79–$5.00 / 8 oz
• Organic Yellow Onions 1 small (about 4 oz), finely chopped $2.19 / lb
• Garlic (Simple Truth Organic® Garlic Bulbs or loose organic garlic) 2 cloves, minced ~$2.79 per 3-ct or $6.99 / lb
• Butter 2 tbsp (divided) pantry
• Olive oil 1 tbsp pantry
• All‑purpose flour 1.5 tbsp pantry
• Beef or chicken broth (low sodium) 1.25 cups pantry
• Dijon mustard 1 tsp pantry
• Worcestershire sauce 1 tsp pantry
• Sour cream or plain Greek yogurt 1/3 cup (room temperature) pantry
• Fresh Organic Parsley or Organic Lacinato Kale (optional, for garnish) 2 tbsp finely chopped leaves $2.99 / bunch (kale)
• Salt & freshly ground black pepper to taste pantry
• Fresh Potatoes – Organic Yukon Gold Potatoes 1.25 lb (about 4 medium), peeled if desired and cubed $4.99 / 3 lb bag
• Milk or half‑and‑half 1/3–1/2 cup, warmed pantry
• Extra butter for mash 2 tbsp pantry
• Optional: Organic Baby Broccoli or Organic Broccoli Bunch 4 oz, chopped, to steam into the mash for extra veg $3.49–$4.99 / lb

Instructions

1. Prep the vegetables: Peel and cube the Yukon gold potatoes into 1‑inch chunks. Rinse to remove excess starch. Finely chop the onion, slice the mushrooms, and mince the garlic. If using broccoli, chop it into small florets.
2. Start the potatoes: Place potatoes in a medium pot, cover with cold, well‑salted water by about 1 inch. Bring to a boil on the stove, then simmer until very tender, 12–15 minutes. If adding broccoli, toss it into the pot for the last 4 minutes of cooking.
3. Brown the bison: While potatoes cook, heat a large skillet over medium‑high heat. Add 1 tsp olive oil and 1 tsp butter. Crumble in the ground bison, season with a pinch of salt and pepper, and cook, breaking it up, until just browned and no longer pink, 4–5 minutes. Transfer bison to a plate; leave drippings in the pan.
4. Sauté onions and mushrooms: Reduce skillet heat to medium. Add remaining olive oil and 1 tbsp butter. Add chopped onion and a pinch of salt; sauté until translucent, 3–4 minutes. Add mushrooms and cook, stirring occasionally, until they release their liquid and start to brown, 6–8 minutes. Stir in minced garlic and cook 30 seconds until fragrant.
5. Build the roux: Sprinkle flour evenly over the mushroom mixture. Stir and cook for 1 minute to remove raw flour taste.
6. Add liquids and seasonings: Slowly whisk in the broth, scraping up browned bits from the pan. Stir in Dijon and Worcestershire. Bring to a gentle simmer and cook until slightly thickened, 3–4 minutes.
7. Finish the stroganoff: Return browned bison and any juices to the skillet, stir to combine, and simmer on low for 3–4 minutes. Turn off heat and let cool 1 minute, then stir in sour cream (or Greek yogurt) until the sauce is smooth. Taste and adjust salt and pepper. If too thick, splash in a bit more broth.
8. Mash the potatoes: Drain the very tender potatoes (and broccoli, if added) well and return to the hot pot. Add 2 tbsp butter, warm milk, 1/2 tsp salt and pepper to taste. Mash until smooth and creamy, adding a bit more milk if needed. Keep warm over very low heat, stirring occasionally.
9. Plate: Spoon a mound of creamy Yukon gold mash onto each plate. Ladle the bison–mushroom stroganoff over the top. Garnish with chopped parsley or finely sliced kale leaves for freshness and color.
10. Serve: Bring to the table hot with a side salad of winter greens (kale, romaine hearts) if desired.

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced) – on sale 10–12 oz total (two fillets or one large, cut in half) $9.99, now $4.99 / lb
• Salt and freshly ground black pepper to taste pantry
• Olive oil 2–3 tbsp (divided) pantry
• Butter 2 tbsp pantry
• Organic Garlic (bulbs or loose) 3 cloves, minced (divided) ~$2.79 per 3-ct or $6.99 / lb
• Fresh Citrus – Seedless Mandarin Clementines or lemon Zest of 1 fruit + 2 tbsp juice $5.99 / 3 lb bag (clementines)
• Simple Truth Organic® Baby Dill or Organic Thai Basil (optional herb) 1–2 tbsp finely chopped $2.79 / 0.5 oz
• Organic Kale or Organic Lacinato Kale 4–5 packed cups, ribs removed and leaves roughly chopped $2.99 / bunch or 16 oz
• Cooked white beans (cannellini or great northern) 1 cup drained and rinsed pantry (canned)
• Organic Yellow Onion or Organic Yellow Peeled Onion 1/2 medium, thinly sliced $1.99–$2.19 / lb
• Crushed red pepper flakes (optional) pinch pantry
• Low‑sodium vegetable or chicken broth 1/3 cup pantry
• Optional: Fresh Organic On the Vine Tomatoes or grape snacking tomatoes 1 small tomato or 6–8 grape tomatoes, chopped, for color and acidity ~$3.99–$4.79 / lb or 10 oz

Instructions

1. Prep the ingredients: Pat the rockfish dry with paper towels so it sears well. Season both sides lightly with salt and pepper. Zest the citrus and then squeeze about 2 tbsp juice. Mince 3 garlic cloves (keep 1 clove separate for the fish and 2 for the kale/beans). Chop the kale (strip out thick ribs). Thinly slice half an onion. If using tomatoes and herbs, chop them now.
2. Start the citrus–herb butter: In a small bowl, combine softened 2 tbsp butter, half the citrus zest, half the chopped herbs (if using), a pinch of salt, and 1 minced garlic clove. Mash together with a spoon until well blended. Set aside at room temp.
3. Cook the kale & white beans: Heat 1.5 tbsp olive oil in a wide skillet over medium heat. Add sliced onion and a pinch of salt; cook, stirring, until softened and lightly golden, about 4–5 minutes. Add the remaining 2 minced garlic cloves and a pinch of red pepper flakes; cook 30 seconds.
4. Wilt the kale: Add the chopped kale to the skillet with 2–3 tbsp broth and a small pinch of salt. Toss with tongs, cover with a lid (or sheet pan) and cook 3–4 minutes, stirring once, until wilted and tender but still bright.
5. Add beans and finish the side: Stir in the white beans, remaining citrus zest, and chopped tomatoes (if using). Add the rest of the broth. Simmer 2–3 minutes until beans are warmed through and the liquid lightly coats everything. Taste and adjust salt and pepper. Turn heat to very low to keep warm while you cook the fish, or transfer to a covered bowl.
6. Sear the rockfish: In a clean nonstick or well‑seasoned skillet, heat 1–1.5 tbsp olive oil over medium‑high until shimmering. Lay in the rockfish fillets presentation‑side down (the nicer side). Cook without moving them for 3–4 minutes until golden and fish releases easily from the pan.
7. Flip and finish with citrus: Flip the fillets carefully. Cook another 2–3 minutes, depending on thickness, until the fish is opaque and flakes easily with a fork (internal temp ~135–140°F). During the last minute, pour in 2 tbsp citrus juice around the fillets and swirl the pan to coat; the juices will sizzle and glaze the fish lightly.
8. Top with compound butter: Turn off heat and immediately dot the top of each fillet with a spoonful of the citrus–herb butter. It should melt over the hot fish, mingling with the pan juices.
9. Plate: Spoon a generous bed of kale and white beans onto each plate. Place a rockfish fillet on top. Drizzle over any buttery citrus pan juices and garnish with remaining fresh herbs if you like.
10. Serve: Bring to the table immediately while the fish is hot and the kale–bean mix is still saucy.

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.