Careme Recipes

Ingredients

• Simple Truth® Natural Lamb Shank 1 lb (1 large shank) $4.99 sale (was $8.99)
• Organic Yukon Gold Potatoes 12 oz (about 2 medium), cut into 1-inch chunks $3.99
• Organic Carrots Bunch 3 medium carrots, cut into 2-inch pieces $2.50
• Organic Jumbo Yellow Onion 1/2 large onion, thinly sliced $1.49/lb
• Simple Truth Organic® Garlic Bulbs (3 ct) 3 cloves, smashed $1.99
• Olive oil 2 1/2 tbsp
• Tomato paste (optional) 1 tbsp
• Chicken or beef broth / water 1 1/2 cups
• Dijon mustard (optional) 1 tsp
• Dried thyme or rosemary 1 tsp
• Salt & black pepper to taste
• Red wine vinegar or lemon juice (optional) 1 tsp

Instructions

1. Prep: Heat oven to 450°F. Pat lamb shank dry; season generously with salt and pepper. Toss potatoes and carrots on a sheet pan with 1 1/2 tbsp olive oil, 1/2 tsp salt, pepper, and half the thyme/rosemary.
2. Roast the veg: Roast 25–30 minutes total, tossing once halfway, until browned and tender.
3. Sear lamb (stove): Meanwhile, heat 1 tbsp olive oil in a medium Dutch oven or deep skillet over medium-high. Sear lamb shank 3–4 minutes per side until deeply browned. Transfer to a plate.
4. Build quick braise: Lower heat to medium. Add onion and a pinch of salt; cook 4 minutes. Add garlic and tomato paste (if using); cook 1 minute until fragrant.
5. Braise fast: Add broth/water, remaining thyme/rosemary, and Dijon (if using). Return lamb shank to the pot. Cover and simmer 20–25 minutes, turning once, until meat is tender and sauce slightly reduced.
6. Finish sauce: Uncover for the last 3–5 minutes to thicken. Taste and brighten with a splash of vinegar/lemon if you want. Adjust salt/pepper.
7. Serve: Plate roasted potatoes and carrots, nestle the lamb shank alongside, and spoon pan sauce over everything.

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced) 1 lb, cut into 2 portions $6.99 sale (was $9.99)
• Organic Cauliflower 1 lb (1 small head), florets $2.49
• Kroger® Fresh Trimmed Green Beans Bag 8 oz $3.49
• Simple Truth Organic® Garlic Bulbs (3 ct) 2 cloves, minced $1.99
• Lemon (optional, not listed) 1 (or use a splash of vinegar if you don’t have lemon)
• Olive oil 2 tbsp
• Butter or olive oil (for mash) 1 tbsp (optional)
• Milk/cream or broth (for mash) 2–4 tbsp as needed
• Salt & black pepper to taste

Instructions

1. Prep: Bring a medium pot of salted water to a boil. Pat rockfish dry; season both sides with salt and pepper. Trim green beans if needed; mince garlic.
2. Cauliflower mash: Boil cauliflower florets 10–12 minutes until very tender. Drain well, then return to pot. Mash with butter/olive oil and a splash of milk/cream/broth until smooth. Season with salt and pepper; cover to keep warm.
3. Green beans (stove): While cauliflower boils, heat 1 tsp olive oil in a skillet over medium-high. Add green beans and a pinch of salt; cook 5–7 minutes, tossing, until blistered-tender. Add a spoonful of water, cover 1 minute to steam, then uncover and set aside.
4. Sear fish (stove): Wipe skillet, heat 2 tsp olive oil over medium-high. Add rockfish and cook 3–4 minutes per side (depending on thickness) until opaque and flaky.
5. Garlic-lemon finish: In the last 30 seconds, add remaining olive oil and garlic to the pan and spoon it over the fish. Squeeze lemon over (or use a tiny splash of vinegar). Taste and adjust seasoning.
6. Serve: Spoon cauliflower mash onto plates, add rockfish, and pile green beans on the side. Drizzle any garlicky pan juices over the fish and mash.

Ingredients

• Simple Truth® Natural Ground Lamb 1 lb $9.49 sale (was $10.99)
• Organic Jumbo Yellow Onion 1/2 onion, diced $1.49/lb
• Organic Green Cabbage 2 heaping cups, thinly sliced $1.69/lb
• Organic Romaine Lettuce 1 head (use the larger leaves for wraps) $3.29
• Simple Truth Organic® Fresh Avocados Bag (4 ct) 1 avocado, sliced $4.99
• Simple Truth Organic® Garlic Bulbs (3 ct) 2 cloves, minced $1.99
• Organic Ginger Root (optional) 1 tsp grated (optional but great) $3.99/lb
• Olive oil 1 tbsp
• Ground cumin 1 tsp
• Smoked paprika or chili powder 1 tsp
• Dried oregano 1/2 tsp
• Salt & black pepper to taste
• Lime or vinegar (optional) 1–2 tsp

Instructions

1. Prep: Wash and dry romaine leaves. Thinly slice cabbage. Dice onion. Mince garlic (and grate ginger if using).
2. Quick cabbage crunch: Toss cabbage with a pinch of salt and a squeeze of lime (or 1 tsp vinegar). Let sit while you cook the lamb; it will soften slightly and get snappy-bright.
3. Cook lamb (stove): Heat olive oil in a skillet over medium-high. Add onion and a pinch of salt; cook 3–4 minutes until starting to brown. Add garlic (and ginger) and cook 30 seconds.
4. Spice it up: Add ground lamb, cumin, paprika/chili powder, oregano, salt, and pepper. Cook 8–10 minutes, breaking up meat, until browned and cooked through. If it looks dry, splash in 2–3 tbsp water to make it juicy; taste and adjust seasoning.
5. Build lettuce wraps: Fill romaine leaves with lamb, top with cabbage crunch, and add avocado slices. Add another squeeze of lime/vinegar if you like it punchy.
6. Serve: Make 2 generous plates (about 2–3 wraps per person) and pile extra cabbage on the side.