Careme Recipes

Ingredients

• Simple Truth® Natural Ground Lamb 1 lb $9.99 (sale)
• Organic Yukon Gold Potatoes 1–1¼ lb (about 3–4 medium) $4.99
• Simple Truth Organic® Whole Baby Bella Mushrooms 8 oz $4.49
• Simple Truth Organic® Roma Tomatoes 16 oz (or use 3–4 on-the-vine tomatoes) $3.99
• Private Selection® Peruvian Gold Sweet Onion 1/2 medium onion, finely chopped $5.49
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $2.79
• Olive oil 2–3 tbsp
• Egg 1 (for meatballs)
• Breadcrumbs 1/3 cup (panko or regular)
• Dried oregano 1 tsp
• Smoked paprika (optional) 1/2 tsp
• Salt & black pepper to taste
• Butter or olive oil (for mash) 1–2 tbsp
• Milk (or broth) 2–4 tbsp, as needed
• Red pepper flakes (optional) pinch

Instructions

1. Prep: Quarter mushrooms. Dice onion. Mince garlic. Chop tomatoes (or crush by hand if very ripe). Peel potatoes (optional) and cut into 1-inch chunks.
2. Start potatoes: Put potatoes in a pot, cover with cold salted water. Bring to a boil, then simmer until very tender, 12–15 minutes.
3. Make meatballs: In a bowl, mix ground lamb, egg, breadcrumbs, 1/2 the minced garlic, oregano, paprika, 1 tsp salt, and pepper. Form 12–14 small meatballs (they cook faster and stay juicy).
4. Sear: Heat 1–2 tbsp olive oil in a large skillet over medium-high. Brown meatballs on 2–3 sides (they don’t need to cook through yet), 5–7 minutes total. Transfer to a plate.
5. Build the ragù: Lower heat to medium. Add a drizzle more oil if needed. Sauté onion with a pinch of salt until softened, 3–4 minutes. Add mushrooms; cook until they release moisture and start to brown, 5–7 minutes. Add remaining garlic and a pinch of red pepper flakes; cook 30 seconds.
6. Simmer: Add tomatoes plus 1/2 cup water (or broth). Scrape up browned bits, bring to a simmer. Nestle meatballs back in, cover, and simmer gently until meatballs are cooked through, 8–10 minutes. Taste and adjust salt/pepper.
7. Mash: Drain potatoes well. Mash with butter/olive oil and a splash of milk/broth until creamy. Season with salt and pepper.
8. Serve: Spoon mashed potatoes onto plates and top with meatballs and plenty of tomato-mushroom sauce.

Ingredients

• Simple Truth® Natural Lamb Shoulder 1 lb, cut into 1-inch chunks (or ask butcher to cube) $10.99 (sale)
• Organic Butternut Squash ~1 lb (about 2–3 cups cubed) $1.99/lb
• Private Selection® Peruvian Gold Sweet Onion 3 lb Bag 1 medium onion, thinly sliced $5.49
• Organic Ginger Root 1 tsp finely grated $5.99/lb
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $2.79
• Simple Truth Organic® Whole Medjool Dates 5–6 dates, pitted and chopped $6.99
• Plain yogurt 1/2 cup
• Simple Truth Organic® Baby Dill 2 tbsp chopped (plus extra for garnish) $2.79
• Olive oil 2–3 tbsp
• Ground cumin 1 tsp
• Ground coriander 1 tsp
• Cinnamon 1/4 tsp
• Smoked paprika 1/2 tsp
• Salt & black pepper to taste
• Chicken or veggie broth (or water) 1 cup
• Optional side: cooked couscous or rice If you want more starch; otherwise the squash covers it

Instructions

1. Prep: Heat oven to 425°F. Peel and cube squash into 3/4-inch pieces. Slice onion. Mince garlic; grate ginger. Chop dates. Chop dill and stir into yogurt with a pinch of salt; refrigerate.
2. Roast squash: Toss squash with 1 tbsp olive oil, salt, and pepper. Roast on a sheet pan until browned and tender, 18–22 minutes, tossing once.
3. Sear lamb (stove): While squash roasts, pat lamb dry and season with salt/pepper. Heat 1 tbsp oil in a pot/Dutch oven over medium-high. Brown lamb well, 6–8 minutes total (work in batches if needed).
4. Build the stew: Lower heat to medium. Add a little more oil if dry. Add onion and cook until softened, 4–5 minutes. Add garlic and ginger; cook 30 seconds. Stir in cumin, coriander, paprika, and cinnamon for 30 seconds to bloom.
5. Simmer: Add broth (or water) and chopped dates. Bring to a simmer, cover, and cook until lamb is tender, 20–30 minutes (smaller cubes cook faster). If it reduces too much, add a splash of water.
6. Finish: Fold roasted squash into the pot for the last 2 minutes just to combine without mashing it. Taste and adjust salt/pepper.
7. Serve: Spoon into bowls and dollop with dill yogurt. Add extra dill on top.

Ingredients

• Kroger® Crunchy Coconut Shrimp with Sweet Chili Sauce Frozen 10 oz $5.00 (sale)
• Organic Green Cabbage ~1/2 small head (about 3–4 cups shredded) $2.49/lb
• Organic Carrots Bunch 1 large carrot, shredded $2.99
• Fresh Organic Large Ripe Avocado 1 avocado, sliced $2.00 (sale)
• Fresh Ripe Whole Pineapple 1–2 cups small-diced (use the rest for snacks) OR substitute mango if preferred $4.99
• Organic Long English Cucumber (optional) 1/2 cucumber, thinly sliced (adds freshness) $3.99
• Lime 1 (zest + juice)
• Mayonnaise or plain yogurt 2 tbsp
• Rice vinegar or apple cider vinegar 1 tbsp
• Salt & pepper to taste
• Optional heat: your sweet chili sauce packet + extra hot sauce to taste

Instructions

1. Prep: Heat oven to the temperature on the coconut shrimp package (usually ~425°F). Line a sheet pan with foil and set a rack on top if you have one (crispier).
2. Bake shrimp (oven): Arrange shrimp in a single layer and bake until crisp and hot, 12–16 minutes, flipping once halfway.
3. Make slaw: Shred cabbage and carrot (and cucumber if using). In a bowl, whisk mayo/yogurt, vinegar, half the lime juice, and a pinch of salt and pepper. Toss with slaw. Taste and add more lime/salt as needed.
4. Pineapple-lime drizzle: Finely dice pineapple. Toss with remaining lime juice and a little lime zest. If you like it spicy, stir in a spoonful of the sweet chili sauce.
5. Serve: Pile slaw on plates, top with coconut shrimp, add avocado slices, and spoon pineapple-lime over everything.