Careme

Ingredients

• Simple Truth Organic® Red Lentils

  3/4 cup dry (about 5.3 oz) $3.49
• Cauliflower

  1 lb $1.99
• Jumbo Yellow Onions

  1 small onion (about 4 oz) $0.89
• Garlic

  2 cloves $0.79
• Organic Ginger Root

  2 teaspoons finely grated $3.99
• Kroger® Enriched Long Grain White Rice

  1/2 cup dry $1.79
• Unsweetened coconut milk

  1/2 cup
• Neutral cooking oil

  1 tablespoon
• Black or brown mustard seeds

  1/2 teaspoon
• Ground cumin

  1/2 teaspoon
• Curry powder

  1 teaspoon
• Ground turmeric

  1/4 teaspoon
• Red pepper flakes

  1/4 teaspoon
• Table salt

  1 3/8 teaspoons, divided
• Organic Lemon

  1/2 lemon, yielding 1 tablespoon juice $1.29

Instructions

1. Cut 1 lb cauliflower into 1-inch florets, thinly slicing the tender stem. Finely dice 1 small yellow onion (about 4 oz), mince 2 garlic cloves, and grate enough ginger to measure 2 teaspoons. Rinse 3/4 cup dry red lentils in a fine-mesh sieve and drain.

2. Rinse 1/2 cup dry white rice and drain. Put it in a small saucepan with 3/4 cup water and 1/8 teaspoon table salt. Bring to a boil, cover, and reduce the heat to low. Cook for 15–18 minutes, until tender and the water is absorbed. Remove from the heat and let stand, covered, for 5 minutes while the curry finishes.

3. Heat 1 tablespoon neutral cooking oil in a medium saucepan over medium heat. Add 1/2 teaspoon mustard seeds, cover briefly, and let them pop for 30–60 seconds. Add the prepared onion and cook uncovered for 5 minutes, stirring, until softened.

4. Add the prepared garlic and ginger, then stir in the spices:

   • 1/2 teaspoon ground cumin
   • 1 teaspoon curry powder
   • 1/4 teaspoon ground turmeric
   • 1/4 teaspoon red pepper flakes

   Cook, stirring, for 30 seconds, until fragrant.

5. Add the rinsed lentils and prepared cauliflower with 1 1/2 cups water, 1/2 cup unsweetened coconut milk, and 1 1/4 teaspoons table salt. Bring to a gentle simmer, cover partially, and cook over medium-low heat for 18–22 minutes, stirring occasionally, until the lentils are creamy and the cauliflower is fork-tender. If it becomes too thick before the cauliflower softens, add 1/4 cup water.

6. Squeeze 1/2 lemon to measure 1 tablespoon juice and stir it into the finished curry. Fluff the rice and divide it between two shallow bowls. Spoon the cauliflower-lentil curry alongside and over the rice, leaving some rice visible.

Want more detail? See the temperature guide.

Ingredients

• Foster Farms Fresh & Natural Cage Free Boneless Skinless Chicken Breast Fillets

  1 pound $2.99
• Green cabbage

  8 ounces $0.99
• Whole carrots

  4 ounces $1.99
• Yellow onion

  4 ounces $0.89
• Garlic

  2 cloves $0.79
• Small corn tortillas

  6
• Olive oil

  2 tablespoons
• Apple cider vinegar

  2 tablespoons
• Fine table salt

  1 3/4 teaspoons, divided
• Ground cumin

  1 teaspoon
• Smoked paprika

  1 teaspoon
• Dried oregano

  1/2 teaspoon
• Ground black pepper

  1/4 teaspoon

Instructions

1. Cut 1 pound chicken breast fillets across the grain into 1/2-inch-thick strips. Toss with 1 teaspoon fine table salt and let stand while you prepare the vegetables.

2. Thinly shred 8 ounces green cabbage and grate 4 ounces carrots. Toss them in a bowl with 2 tablespoons apple cider vinegar, 1/2 tablespoon olive oil, and 1/2 teaspoon fine table salt. Let this slaw soften while you cook.

3. Thinly slice 4 ounces yellow onion and mince 2 garlic cloves. In a small bowl, combine the taco seasoning:

   • 1 teaspoon ground cumin
   • 1 teaspoon smoked paprika
   • 1/2 teaspoon dried oregano
   • 1/4 teaspoon ground black pepper

   Set the seasoning aside.

4. Heat 1 1/2 tablespoons olive oil in a large skillet over medium-high heat. Add the sliced onion and 1/4 teaspoon fine table salt; cook for 4 minutes, stirring occasionally, until softened and lightly golden.

5. Add the salted chicken to the skillet and spread it into an even layer. Cook for 3 minutes without stirring, then turn the strips. Add the minced garlic and taco seasoning; cook for another 3–5 minutes, stirring occasionally, until the thickest chicken strip reaches 165°F. Transfer the chicken and onions to a plate and rest for 3 minutes.

6. While the chicken rests, warm 6 small corn tortillas in a dry skillet over medium-high heat for about 20–30 seconds per side. Stack them inside a clean kitchen towel to keep warm.

7. Divide the chicken and onions among the warm tortillas and top with some of the slaw. Plate three tacos per person, with the rest of the slaw alongside.

Want more detail? See the temperature guide.

Ingredients

• Salmon Coho Fillet (Fresh Wild Caught)

  12 ounces, cut into 2 portions $14.99
• Fresh Brussels Sprouts - Order by the Pound

  12 ounces $2.99
• Yukon Gold Potatoes

  12 ounces $1.29
• Fuji Apple

  1 small, about 6 ounces $1.49
• Garlic

  1 clove $0.79
• Fresh Sage

  1 tablespoon finely chopped leaves $2.49
• Unsalted butter

  3 tablespoons
• Olive oil

  1 tablespoon
• Apple cider vinegar

  1 tablespoon
• Diamond Crystal kosher salt

  4 teaspoons
• Ground black pepper

  1/4 teaspoon

Instructions

1. Heat the oven to 425°F with racks in the upper and lower thirds. Set out a large rimmed sheet pan and a smaller parchment-lined baking tray.

2. Scrub 12 ounces Yukon Gold potatoes and cut into 1/2-inch-thick wedges. Trim and halve 12 ounces Brussels sprouts, quartering especially large ones. Keep the potatoes and sprouts separate.

3. Pat dry 12 ounces coho salmon, divided into 2 portions. Season the flesh with 1 1/2 teaspoons Diamond Crystal kosher salt and 1/8 teaspoon black pepper. Let stand while you prepare the vegetables.

4. On the large sheet pan, toss together:

   • The prepared potato wedges
   • 1 teaspoon olive oil
   • 1 1/4 teaspoons Diamond Crystal kosher salt

   Spread out and roast on the upper rack for 10 minutes.

5. Meanwhile, toss the prepared Brussels sprouts in a bowl with 1 teaspoon olive oil, 1 1/4 teaspoons Diamond Crystal kosher salt, and 1/8 teaspoon black pepper. After the potatoes have roasted for 10 minutes, turn them and add the sprouts cut-side down, spreading everything into a single layer. Roast for another 18–22 minutes, until browned and tender.

6. Brush the salmon flesh with 1 teaspoon olive oil and place skin-side down on the smaller tray. Put it on the lower rack immediately after adding the sprouts to the oven. Roast for 10–14 minutes, depending on thickness, pulling the salmon when its center reaches 125°F. Rest for 3 minutes.

7. While the salmon roasts, core and cut 1 small Fuji apple, about 6 ounces, into 1/4-inch dice. Finely mince 1 garlic clove and finely chop enough fresh sage leaves to measure 1 tablespoon.

8. Melt 1 tablespoon unsalted butter in a small skillet over medium heat. Add the diced apple and cook for 4–5 minutes, stirring occasionally, until lightly golden but still holding its shape. Add 2 tablespoons unsalted butter and cook for 2–3 minutes, swirling, until the butter smells nutty and its milk solids turn golden brown. Stir in the prepared garlic and sage for 30 seconds. Remove from the heat and carefully stir in 1 tablespoon apple cider vinegar and 1 tablespoon water.

9. Arrange the roasted potatoes and Brussels sprouts on two warm plates. Set a salmon portion beside them and spoon the warm apple-sage brown butter over the fish, letting a little run onto the potatoes. Serve immediately.

Want more detail? See the temperature guide.