Careme Recipes

Ingredients

• Simple Truth® Natural Lamb Loin Chops 12 oz (about 2–3 chops) $13.49/lb on sale (about $10.12 for 12 oz used)
• Brussels sprouts, trimmed and halved 10 oz
• Baby gold potatoes, halved 10–12 oz
• Lemon (zest and juice) 1 large
• Garlic, minced 3 cloves
• Dried oregano (or 2 Tbsp fresh) 1½ tsp
• Olive oil 2½ Tbsp, divided
• Kosher salt & black pepper To taste
• Optional: chopped parsley or dill 2 Tbsp

Instructions

1. Heat oven to 425°F. Toss Brussels sprouts and potatoes with 1½ Tbsp olive oil, ¾ tsp salt, and pepper. Spread on a sheet pan and roast 22–25 min, tossing once, until browned and tender.
2. Marinate lamb: In a bowl, combine 1 Tbsp olive oil, lemon zest, 1 Tbsp lemon juice, garlic, oregano, ¾ tsp salt, and pepper. Coat chops and let sit 10–15 min while veggies roast.
3. Preheat grill or grill pan over medium-high. Pat chops dry; grill 3–4 min per side for medium-rare (130–135°F), or to desired doneness. Rest 5 min.
4. Finish: Squeeze remaining lemon over chops. Sprinkle herbs if using. Serve alongside roasted sprouts and potatoes.

Ingredients

• Simple Truth® Natural Ground Lamb 12 oz $9.49/lb on sale (about $7.12 for 12 oz used)
• Basmati rice (dry) ¾ cup
• Yellow onion, finely chopped 1 small
• Garlic, minced 3 cloves
• Fresh ginger, minced 1 Tbsp
• Tomato paste 1½ Tbsp
• Diced tomatoes (canned) 1 cup
• Frozen peas 1 cup
• Garam masala 1½ tsp
• Ground cumin 1 tsp
• Ground coriander 1 tsp
• Turmeric ½ tsp
• Red chili flakes or fresh serrano (optional) To taste
• Neutral oil 1½ Tbsp
• Cilantro, chopped ¼ cup
• Lime or lemon 1
• For quick raita: plain yogurt, grated cucumber, pinch salt ½ cup yogurt + ½ cup grated cucumber

Instructions

1. Rinse rice until water runs clear. Cook per package in lightly salted water (about 1½ cups water for ¾ cup rice); keep warm.
2. Heat oil in a large skillet (medium-high). Add onion; cook 3–4 min until translucent. Add garlic and ginger; cook 30 sec.
3. Add lamb; season with ¾ tsp salt. Cook, breaking up, until browned, 5–6 min. Spoon off excess fat if needed.
4. Stir in tomato paste; cook 1 min. Add garam masala, cumin, coriander, turmeric, and chili; toast 30 sec.
5. Add diced tomatoes and ¼ cup water; simmer 6–8 min until thickened. Stir in peas; cook 2–3 min. Finish with half the cilantro and a squeeze of lime/lemon. Adjust salt.
6. Raita: Mix yogurt, grated cucumber, and a pinch of salt; chill 5 min.
7. Serve keema over basmati. Top with remaining cilantro and extra lime wedges. Spoon raita on the side.

Ingredients

• Simple Truth™ 90% Lean Natural Ground Bison 12 oz $11.49/16 oz on sale (about $8.62 for 12 oz used)
• Panko breadcrumbs ¼ cup
• Egg 1
• Grated onion (or very finely minced) ¼ cup
• Garlic, minced 2 cloves
• Parsley, chopped 2 Tbsp
• Smoked paprika 1 tsp
• Dried thyme ½ tsp
• Kosher salt & black pepper ¾ tsp salt + pepper to taste
• Delicata squash, seeded and sliced ½-inch thick 1 medium
• Red onion, cut into wedges ½ large
• Olive oil 1½ Tbsp
• Maple syrup + Dijon mustard (glaze) 2 tsp maple + 2 tsp Dijon
• Couscous (dry) ⅔ cup
• Low-sodium chicken or vegetable broth (or water) ¾ cup
• Lemon zest (optional) ½ tsp

Instructions

1. Heat oven to 425°F. Line a sheet pan with parchment.
2. Mix meatballs: In a bowl, combine bison, panko, egg, grated onion, garlic, parsley, paprika, thyme, salt, and pepper. Form 10–12 golf-ball–size meatballs.
3. On the sheet pan, toss delicata and red onion with olive oil, salt, and pepper; spread out. Add meatballs nestled among veggies.
4. Roast 15 min. Stir veggies, turn meatballs, and brush meatballs with a quick maple–Dijon mix. Roast 5–7 min more until meatballs reach 160°F and squash is tender-caramelized.
5. Couscous: Bring broth to a boil; stir in couscous, pinch of salt, and lemon zest if using. Cover off-heat 5 min; fluff with fork.
6. Serve meatballs and roasted squash over couscous. Drizzle any pan juices over the top.