Careme

Ingredients

• Boneless Skinless Fresh Chicken Thighs

  12 oz $4.49
• Kroger® Quinoa

  3/4 cup dry (about 4.5 oz) $3.29
• Organic Lacinato Kale

  1 large bunch (about 8 oz) $3.00
• Carrots

  8 oz $1.39
• Organic Lemon

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

  2 cloves $0.79
• Fresh Rosemary

  1 teaspoon finely chopped leaves $2.49
• Extra-virgin olive oil

  2 tablespoons
• Fine sea salt

  1 3/4 teaspoons
• Ground black pepper

  1/4 teaspoon

Instructions

1. Heat the oven to 425°F. Scrub 8 oz carrots and cut diagonally into 1/4-inch-thick slices. On a rimmed baking sheet, toss them with 1/2 tablespoon olive oil, 1/4 teaspoon fine sea salt, and 1/8 teaspoon black pepper. Set aside while you prepare the other ingredients.

2. Pat 12 oz chicken thighs dry and unfold them flat. Finely chop enough fresh rosemary leaves to measure 1 teaspoon. Rub the chicken with the rosemary, 3/4 teaspoon fine sea salt, 1/8 teaspoon black pepper, and 1/2 tablespoon olive oil. Let stand while you prepare the kale.

3. Strip the tough stems from 1 large bunch kale, about 8 oz, and thinly slice the leaves. Wash and drain well. Peel and mince 2 garlic cloves. Zest and juice 1 medium lemon, measuring out 1 teaspoon zest and 2 tablespoons juice.

4. Roast the carrots for 20–25 minutes, turning once, until tender and browned at the edges. Meanwhile, rinse 3/4 cup dry quinoa in a fine-mesh sieve. 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 reduce to low. Simmer for 15 minutes, then remove from the heat and let stand, covered, for 5 minutes. Fluff with a fork and stir in the measured lemon zest and 1 tablespoon lemon juice.

5. While the quinoa and carrots cook, heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 5–7 minutes per side, until browned and the thickest part reaches 170°F. Transfer to a plate and rest for 5 minutes.

6. Reduce the skillet heat to medium and add 1 tablespoon olive oil. Add the minced garlic and stir for 30 seconds. Add the prepared kale, 1/2 teaspoon fine sea salt, and 2 tablespoons water. Cover and cook for 3 minutes, then uncover and toss for 1–2 minutes until tender and the excess moisture has evaporated. Stir in the remaining 1 tablespoon lemon juice.

7. Divide the lemon quinoa between two bowls. Arrange the roasted carrots and garlicky kale alongside it. Slice the rested chicken, place it over the grains, and spoon any resting juices over the chicken before serving.

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Ingredients

• Pacific rockfish fillets

  12 oz, thawed if frozen $7.99
• Brussels sprouts

  12 oz $2.99
• Yukon Gold potatoes

  12 oz $1.29
• Lemon

  1 $1.29
• Garlic

  2 cloves $0.79
• Olive oil

  2 tablespoons
• Diamond Crystal kosher salt

  4 teaspoons, divided
• Dried thyme

  1/2 teaspoon
• Ground black pepper

  1/2 teaspoon, divided

Instructions

1. Heat the oven to 425°F with racks in the upper and lower thirds. Set out two rimmed baking sheets and line the smaller one with parchment. Scrub 12 oz Yukon Gold potatoes and cut into 3/4-inch pieces. Trim 12 oz Brussels sprouts and halve lengthwise, quartering any especially large ones.

2. Finely grate the zest from 1 lemon, then cut the lemon into wedges. Mince 2 garlic cloves. Make a lemon-thyme oil by combining:

   • 2 tablespoons olive oil
   • All the lemon zest
   • The minced garlic
   • 1/2 teaspoon dried thyme

   Stir well.

3. Pat 12 oz rockfish fillets dry and arrange on the parchment-lined sheet. Season evenly with 1 1/2 teaspoons Diamond Crystal kosher salt and 1/4 teaspoon black pepper. Let stand while the vegetables begin roasting.

4. On the larger baking sheet, toss the prepared potatoes and Brussels sprouts with 1 1/2 tablespoons lemon-thyme oil, 2 1/2 teaspoons Diamond Crystal kosher salt, and 1/4 teaspoon black pepper. Spread in a single layer with the sprouts cut-side down. Roast on the upper rack for 22 minutes, turning the potatoes after 15 minutes.

5. Brush the seasoned rockfish with the remaining 1/2 tablespoon lemon-thyme oil. Place on the lower rack and roast for 8–12 minutes, until the thickest part reaches 145°F. Continue roasting the vegetables until the potatoes are tender and the sprouts have browned edges; if ready first, remove them and cover loosely.

6. Divide the roasted vegetables between two plates and place the rockfish alongside. Squeeze two of the prepared lemon wedges over the fish and serve with the other wedges.

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Ingredients

• Kroger® Lentil Beans

  3/4 cup dry (about 5 oz) $2.19
• Butternut squash

  1 lb whole, yielding about 12 oz peeled and seeded $1.49
• Yellow onion

  4 oz (about 1/2 medium onion) $0.89
• Garlic

  2 cloves $0.79
• Organic ginger root

  2 teaspoons finely grated $3.99
• Unsweetened coconut milk

  3/4 cup, well stirred
• Neutral cooking oil

  1 tablespoon
• Ground turmeric

  1/2 teaspoon
• Ground cumin

  1/2 teaspoon
• Black mustard seeds

  1/2 teaspoon
• Fresh curry leaves

  10 leaves
• Crushed red pepper

  1/4 teaspoon
• Morton kosher salt

  1 1/4 teaspoons
• Organic lime

  1 $1.29

Instructions

1. Rinse and pick over 3/4 cup dry lentils. Peel and seed 1 lb whole butternut squash, then cut the flesh into 1/2-inch cubes. Thinly slice 4 oz yellow onion.

2. Mince 2 garlic cloves and finely grate enough ginger to measure 2 teaspoons. Wash and thoroughly dry 10 fresh curry leaves. Cut 1 lime into wedges.

3. Heat 2 teaspoons neutral cooking oil in a medium saucepan over medium heat. Add the sliced onion and cook for 5 minutes, stirring occasionally, until softened.

4. Stir the following into the onion:

   • 2 minced garlic cloves
   • 2 teaspoons finely grated ginger
   • 1/2 teaspoon ground turmeric
   • 1/2 teaspoon ground cumin
   • 1/4 teaspoon crushed red pepper

   Cook for 30 seconds, stirring.

5. Add the rinsed lentils, 2 cups water, and 1 1/4 teaspoons Morton kosher salt. Bring to a boil, then partially cover and simmer gently for 15 minutes.

6. Stir in the cubed squash. Partially cover and simmer for another 15–20 minutes, until the lentils are tender and the squash crushes easily with a fork. Stir occasionally; if the pan becomes dry before the lentils soften, add water 1/4 cup at a time.

7. While the curry simmers, heat 1 teaspoon neutral cooking oil in a small skillet over medium heat. Add 1/2 teaspoon black mustard seeds. When they begin popping, add the dried-off curry leaves, using a lid as a splatter shield. Stir for 20–30 seconds, until fragrant, then remove from the heat.

8. Stir 3/4 cup well-stirred unsweetened coconut milk into the tender lentils and squash. Simmer uncovered for 5 minutes. Mash a few squash pieces against the side of the pan to thicken the curry, then stir in half the mustard-seed tempering.

9. Divide the curry between two bowls. Spoon the rest of the tempering over the top and serve with the lime wedges for squeezing.

Want more detail? See the temperature guide.