Careme

Ingredients

• Simple Truth Natural Chicken Breasts

  12 oz boneless, skinless $5.99
• Organic Butternut Squash

  1 small squash, about 1 lb whole, yielding 12 oz peeled, seeded flesh $1.99
• Kroger® Quinoa

  1/2 cup dry, about 3 oz $3.29
• Organic Kale

  4 oz $3.00
• Fresh Organic Lemon

  1 lemon, yielding 1 teaspoon zest and 2 tablespoons juice $1.29
• Garlic

  2 cloves $0.79
• Extra-virgin olive oil

  2 tablespoons
• Dried oregano

  1 teaspoon
• Fine sea salt

  1 5/8 teaspoons, divided
• Ground black pepper

  1/4 teaspoon

Instructions

1. Heat the oven to 425°F. Peel and seed 1 small butternut squash, then cut 12 oz of flesh into 1/2-inch cubes. Toss on a large rimmed baking sheet with 1 tablespoon olive oil and 1/2 teaspoon fine sea salt. Spread into a single layer.

2. Pat 12 oz chicken breasts dry and cut horizontally into two roughly equal cutlets about 3/4 inch thick, if needed. Season with 3/4 teaspoon fine sea salt and 1/4 teaspoon black pepper. Let stand while you finish the vegetable prep.

3. Remove tough stems from 4 oz kale and thinly slice the leaves. Finely chop 2 garlic cloves. Zest and juice 1 lemon, measuring 1 teaspoon zest and 2 tablespoons juice; reserve these separately.

4. Roast the squash for 25–30 minutes, turning after 15 minutes, until tender and browned at the edges. Continue with the quinoa and chicken while it roasts.

5. Rinse 1/2 cup dry quinoa in a fine-mesh sieve. Combine it in a small saucepan with 1 cup water and 1/8 teaspoon fine sea salt. Bring to a boil, cover, reduce the heat to low, and simmer for 15 minutes. Scatter the prepared kale over the quinoa and sprinkle with 1/4 teaspoon fine sea salt. Cover, cook for 3 minutes, then remove from the heat and let stand, covered, for 5 minutes. Fluff together.

6. Heat 1 teaspoon olive oil in a skillet over medium heat. Add the seasoned chicken and cook for about 5–7 minutes per side, until the thickest part reaches 160°F. Transfer to a plate and rest for 5 minutes before slicing.

7. While the chicken rests, whisk together the lemon dressing in a small bowl:

   • 2 tablespoons reserved lemon juice
   • 1 teaspoon reserved lemon zest
   • 2 teaspoons olive oil
   • The prepared chopped garlic
   • 1 teaspoon dried oregano

   Whisk until combined.

8. Divide the quinoa-kale mixture between two bowls. Arrange the roasted squash and sliced chicken over the top, then spoon the lemon dressing over both bowls and serve.

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Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced)

  12 ounces, divided into 2 portions $9.99
• Brussels sprouts

  12 ounces $2.99
• Yukon Gold potatoes

  12 ounces $1.29
• Organic lemon

  1 $1.29
• Garlic

  2 cloves $0.79
• Fresh thyme

  1 teaspoon leaves $2.49
• Olive oil

  3 tablespoons
• Unsalted butter

  1 tablespoon
• Fine sea salt

  1 7/8 teaspoons
• Ground black pepper

  1/2 teaspoon

Instructions

1. Heat the oven to 425°F. Scrub 12 ounces Yukon Gold potatoes and cut into 1/2-inch pieces. Trim and halve 12 ounces Brussels sprouts, quartering any very large ones. Dry both vegetables thoroughly.

2. Toss the vegetables on a large rimmed baking sheet with:

   • 2 tablespoons olive oil
   • 1 1/8 teaspoons fine sea salt
   • 1/4 teaspoon ground black pepper

   Spread into one uncrowded layer, placing the sprouts cut-side down. Roast for 30–35 minutes, turning the potatoes after 20 minutes, until the potatoes are tender and the sprouts have browned edges.

3. While the vegetables roast, pat 12 ounces rockfish dry and divide into 2 portions if needed. Season both sides with 3/4 teaspoon fine sea salt and 1/4 teaspoon ground black pepper. Refrigerate while preparing the sauce ingredients.

4. Finely grate the zest of 1 lemon to obtain 1 teaspoon zest, then squeeze 1 tablespoon juice and cut the rest into wedges. Mince 2 garlic cloves and strip enough fresh thyme sprigs to measure 1 teaspoon leaves.

5. When the vegetables have about 10 minutes left, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the seasoned rockfish and cook undisturbed for 3–4 minutes. Flip carefully and reduce the heat to medium.

6. Add 1 tablespoon unsalted butter, the minced garlic, and the prepared thyme to the skillet. Cook for another 2–4 minutes, spooning the fragrant butter over the fish, until its thickest part reaches 140°F. Transfer the fish to plates and let rest for 2 minutes.

7. Remove the skillet from the heat and stir the prepared lemon zest and juice into the pan butter. Spoon the lemon-thyme butter over the fish, arrange the roasted potatoes and Brussels sprouts alongside, and serve with the lemon wedges.

Want more detail? See the temperature guide.

Ingredients

• Kroger® Ground Pork

  8 ounces $3.99
• Green Cabbage

  12 ounces $0.99
• Kroger® Long Grain Brown Rice

  3/4 cup dry (about 5 ounces) $1.19
• Garlic

  2 cloves $0.79
• Organic Ginger Root

  1/2 ounce $3.99
• Sichuan peppercorns

  1 teaspoon
• Neutral cooking oil

  1 tablespoon
• Soy sauce

  2 teaspoons
• Rice vinegar

  1 tablespoon
• Sugar

  1/2 teaspoon
• Crushed red pepper flakes

  1/4 teaspoon
• Fine sea salt

  1 teaspoon, divided

Instructions

1. Rinse 3/4 cup dry brown rice. Combine it in a small saucepan with 1 1/2 cups water and 1/4 teaspoon fine sea salt. Bring to a boil, cover, and simmer over low heat for 40–45 minutes, until tender and the water is absorbed. Remove from the heat and let stand, covered, for 5 minutes. Prepare the stir-fry while the rice cooks.

2. Season 8 ounces ground pork evenly with 1/2 teaspoon fine sea salt and refrigerate while you prepare the vegetables.

3. Remove the tough core from 12 ounces green cabbage and tear the leaves into roughly 2-inch pieces; dry thoroughly. Thinly slice 2 garlic cloves. Peel and finely mince 1/2 ounce ginger.

4. Toast 1 teaspoon Sichuan peppercorns in a dry, large skillet over medium-low heat for 1–2 minutes, just until fragrant. Transfer to a mortar or cutting board and crush finely, discarding any hard black seeds.

5. Mix the stir-fry sauce in a small bowl:

   • 2 teaspoons soy sauce
   • 1 tablespoon rice vinegar
   • 1/2 teaspoon sugar
   • 1 tablespoon water

6. Heat 1 teaspoon neutral cooking oil in the skillet over medium-high heat. Add half the prepared cabbage and cook for 3–4 minutes, tossing occasionally, until blistered but still crisp. Transfer to a plate. Repeat with 1 teaspoon neutral cooking oil and the other half of the cabbage. Season the cooked cabbage with 1/4 teaspoon fine sea salt.

7. Add the final 1 teaspoon neutral cooking oil to the skillet. Add the seasoned pork, spread it out, and cook for 5–7 minutes, breaking it into small crumbles, until browned and it reaches 160°F. Reduce the heat to medium, add the prepared garlic and ginger plus 1/4 teaspoon crushed red pepper flakes, and stir for 30 seconds.

8. Return the cooked cabbage to the skillet. Add the stir-fry sauce and crushed Sichuan peppercorns. Toss over medium-high heat for 1–2 minutes, until hot and lightly glazed, keeping the cabbage crisp.

9. Fluff the cooked brown rice and divide between two bowls. Spoon the pork and torn cabbage alongside, distributing the browned pork and pan juices evenly.

Want more detail? See the temperature guide.