Careme Recipes

Ingredients

• Simple Truth® Natural Ground Lamb 12 oz Sale $9.49/lb (using ~12 oz ≈ $7.12)
• Delicata squash 1 medium (about 1 lb), seeded and sliced into 1/2-inch half-moons
• Red onion 1/2 medium, thin wedges (reserve a few slices raw for garnish)
• Garlic 3 cloves, 2 grated, 1 minced
• Fresh parsley 1/2 cup, finely chopped (divided)
• Ground cumin 1 tsp
• Ground coriander 1 tsp
• Smoked paprika 1 tsp
• Cinnamon 1/8 tsp
• Olive oil 3 tbsp (divided)
• Plain Greek yogurt (2% or whole) 1/2 cup
• Lemon 1, zested and juiced
• Pita breads 2 large
• Arugula or baby greens 2 cups
• Salt & black pepper To taste

Instructions

1. Heat oven to 425°F. Toss delicata squash and red onion wedges with 1.5 tbsp olive oil, salt, and pepper on a sheet pan. Roast 20–25 min, flipping once, until tender and caramelized.
2. Make kofta mix: in a bowl combine ground lamb, grated onion, 2 grated garlic cloves, 1/3 cup parsley, cumin, coriander, smoked paprika, cinnamon, 1 tsp salt, and pepper. Mix just to combine. Form 6 small logs or patties.
3. Stir the yogurt sauce: yogurt + 1 tbsp lemon juice + lemon zest + remaining parsley + pinch salt. Set aside.
4. Sear kofta: heat 1.5 tbsp olive oil in a large skillet over medium-high. Cook kofta 3–4 min per side until browned and 145°F for medium (6–8 min total). Rest 2 min.
5. Warm pitas in the oven for the last 2–3 min of squash roasting.
6. Assemble: spread yogurt on pitas, add arugula, kofta, roasted squash/onion, and a few raw onion slices. Finish with a squeeze of lemon and black pepper. Serve immediately.

Ingredients

• Simple Truth® Natural Lamb Sirloin Chops ~1 lb, patted dry Sale $14.99/lb (about 2 chops)
• Brussels sprouts 12 oz, trimmed and halved
• Russet or Yukon Gold potatoes 1 lb, peeled and chunked
• Unsalted butter 3 tbsp (divided)
• Milk or warm half-and-half 1/3–1/2 cup
• Apple cider (unfiltered) 1/2 cup
• Dijon mustard 2 tsp
• Fresh rosemary (or thyme) 1 tsp, finely chopped
• Garlic 2 cloves, minced (divided)
• Olive oil 1.5 tbsp
• Salt & black pepper To taste

Instructions

1. Start potatoes: place potatoes in a pot, cover with cold salted water. Boil until tender, 12–15 min. Drain; mash with 2 tbsp butter, 1/3–1/2 cup warm milk, salt, and pepper. Keep warm.
2. Crisp the sprouts: heat 1 tbsp olive oil in a large skillet over medium-high. Add Brussels sprouts cut-side down; cook without moving 3–4 min until deeply browned. Toss, add 1 minced garlic clove and 2 tbsp water; cook 2–3 min until tender-crisp. Season and keep warm.
3. Season lamb chops with salt, pepper, and rosemary. In the same skillet add 1 tsp olive oil and 1 tbsp butter over medium-high. Sear chops 3–4 min per side to 135–145°F (medium to medium-well). Transfer to a plate to rest.
4. Pan sauce: pour off excess fat, return skillet to medium. Add cider and Dijon; scrape brown bits and reduce by half (2–3 min). Whisk in remaining 1 tbsp butter off heat. Adjust salt/pepper.
5. Plate mashed potatoes and Brussels sprouts, top with lamb chops and spoon over cider-Dijon sauce. Serve immediately.

Ingredients

• Simple Truth™ 90% Lean Natural Ground Bison 1 lb Sale $11.49/16 oz
• Fingerling or small potatoes 12–14 oz, halved
• Green cabbage 3 cups, thinly shredded
• Carrot 1 medium, grated
• Crisp apple (WA variety) 1 small, matchsticks
• Burger buns 2, toasted
• Fresh parsley 1/2 cup, finely chopped
• Fresh cilantro (optional) 1/4 cup, finely chopped
• Garlic 2 cloves, minced
• Red pepper flakes 1/4 tsp
• Red wine vinegar 2 tbsp
• Olive oil 3–4 tbsp (divided)
• Lime juice (or lemon) 1 tbsp
• Mayonnaise (optional) 1–2 tbsp for slaw
• Salt & black pepper To taste

Instructions

1. Heat oven to 425°F. Toss potatoes with 1 tbsp olive oil, salt, and pepper on a sheet pan; roast 20–25 min, flipping once, until crisp and tender.
2. Make chimichurri: mix parsley, cilantro, garlic, red pepper flakes, red wine vinegar, 2–3 tbsp olive oil, salt, and pepper. Set aside (flavors bloom as it sits).
3. Quick slaw: toss cabbage, carrot, and apple with lime juice, a pinch of salt/pepper, and 1 tbsp olive oil or 1–2 tbsp mayo. Chill until serving.
4. Form burgers: season ground bison with 1 tsp salt and 1/2 tsp pepper (optional: 1 tbsp grated onion). Divide into two 6-oz patties, slightly wider than buns; dimple centers.
5. Grill: preheat outdoor grill or grill pan over medium-high. Oil grates lightly. Cook burgers 3–4 min per side for medium (140–150°F). Rest 3 min. Toast buns on the grill 30–60 sec.
6. Assemble: buns + burgers + spoonful of chimichurri. Serve with roasted potatoes and slaw. Spoon extra chimichurri over potatoes if desired.