Careme

Ingredients

• Boneless skinless chicken breast

  12 ounces $4.99
• Butternut squash

  1 small squash, about 1½ pounds whole, yielding 1 pound peeled and seeded $1.49
• Yellow onion

  1 small, about 6 ounces $0.89
• Quinoa

  ½ cup dry, about 3 ounces $3.29
• Garlic

  2 cloves $0.79
• Lemon

  1, yielding 1 teaspoon zest and 2 tablespoons juice $1.29
• Olive oil

  1½ tablespoons
• Ground cumin

  1 teaspoon
• Sweet paprika

  1 teaspoon
• Ground cinnamon

  ¼ teaspoon
• Fine sea salt

  1⅞ teaspoons, divided
• Ground black pepper

  ¼ teaspoon

Instructions

1. Heat the oven to 425°F. Peel and seed 1 small butternut squash, about 1½ pounds whole, and cut 1 pound of flesh into ½-inch cubes. Peel 1 small yellow onion, about 6 ounces, and cut into ½-inch wedges.

2. On a large rimmed baking sheet, toss the prepared squash and onion with:

   • 1 tablespoon olive oil
   • ½ teaspoon ground cumin
   • ½ teaspoon sweet paprika
   • ¼ teaspoon ground cinnamon
   • 1 teaspoon fine sea salt

   Spread into a single layer. Roast for 25–30 minutes, turning after 15 minutes, until tender and browned at the edges.

3. While the vegetables roast, cut 12 ounces boneless skinless chicken breast into ¾-inch-thick strips and mince 2 garlic cloves. Toss the chicken with:

   • ¾ teaspoon fine sea salt
   • ½ teaspoon ground cumin
   • ½ teaspoon sweet paprika
   • ¼ teaspoon ground black pepper
   • The minced garlic

   Let the seasoned chicken stand while you start the quinoa.

4. Rinse ½ cup dry quinoa in a fine-mesh strainer. Put it in a small saucepan with 1 cup water and ⅛ teaspoon fine sea salt. Bring to a boil, cover, reduce the heat to low, and simmer for 15 minutes, until the water is absorbed. Remove from the heat and let stand, covered, for 5 minutes.

5. While the quinoa simmers, heat ½ tablespoon olive oil in a large skillet over medium-high heat. Add the seasoned chicken in one layer and cook for 6–8 minutes, turning occasionally, until golden and the thickest pieces reach 165°F. Transfer to a plate and rest for 3 minutes.

6. Finely grate 1 teaspoon zest and squeeze 2 tablespoons juice from 1 lemon. Fluff the cooked quinoa and fold in the lemon zest and juice.

7. Divide the lemon quinoa between two bowls. Arrange the roasted squash and onion alongside the chicken, spoon any resting juices over the chicken, and serve.

Want more detail? See the temperature guide.

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced)

  12 ounces, divided into 2 portions $7.99
• Brussels sprouts

  12 ounces $2.99
• Yukon Gold potatoes

  12 ounces $1.29
• Organic lemon

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

  2 cloves $0.79
• Olive oil

  2 tablespoons
• Fine sea salt

  1 3/4 teaspoons
• Dried thyme

  1/2 teaspoon
• Ground black pepper

  1/4 teaspoon

Instructions

1. Heat the oven to 425°F with a rack in the middle. Pat 12 ounces rockfish dry and divide into 2 similar-sized portions. Season both sides with 3/4 teaspoon fine sea salt and refrigerate while preparing the vegetables.

2. Wash and cut 12 ounces Yukon Gold potatoes into 1/2-inch pieces. On a large rimmed sheet pan, toss them with 1/2 tablespoon olive oil and 1/2 teaspoon fine sea salt. Spread over one half of the pan.

3. Trim 12 ounces Brussels sprouts and halve them lengthwise, quartering especially large ones. In a bowl, toss with 1/2 tablespoon olive oil and 1/2 teaspoon fine sea salt; set aside.

4. Make the lemon-garlic dressing by stirring together:

   • 1 teaspoon finely grated zest and 2 tablespoons juice from 1 lemon
   • 2 garlic cloves, finely minced
   • 1 tablespoon olive oil
   • 1/2 teaspoon dried thyme
   • 1/4 teaspoon ground black pepper

   Keep the dressing beside the stove.

5. Roast the potatoes for 10 minutes. Turn them, then add the prepared Brussels sprouts to the other half of the pan, cut-side down. Roast for another 15 minutes.

6. Turn the vegetables and move them toward the edges, leaving space in the center. Place the seasoned rockfish in that space. Spoon half the lemon-garlic dressing over the fish and drizzle the other half over the vegetables. Roast for 10–12 minutes, until the fish reaches 145°F at its thickest point and the vegetables are tender and browned.

7. Divide the potatoes and Brussels sprouts between 2 plates. Set a portion of rockfish alongside each and spoon the lemony pan juices over the fish.

Want more detail? See the temperature guide.

Ingredients

• Kroger® Lentil Beans

  3/4 cup dry (about 5 ounces) $2.19
• Organic Rainbow Chard

  8 ounces $2.99
• Yukon Gold potatoes

  8 ounces $1.29
• Jumbo yellow onion

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

  4 cloves $0.79
• Organic lemon

  1 medium, yielding 3 tablespoons juice $1.29
• Olive oil

  2 tablespoons
• Ground cumin

  1 1/2 teaspoons
• Fine sea salt

  1 1/4 teaspoons
• Ground black pepper

  1/4 teaspoon

Instructions

1. Rinse and pick over 3/4 cup dry lentils. Scrub 8 ounces Yukon Gold potatoes and cut into 1/2-inch cubes. Dice 4 ounces yellow onion. Wash 8 ounces rainbow chard thoroughly; separate the stems from the leaves, finely chop the stems, and slice the leaves into ribbons.

2. Mince 4 garlic cloves. Juice 1 medium lemon to measure 3 tablespoons juice; set aside for the finish.

3. Heat 2 tablespoons olive oil in a medium heavy pot over medium heat. Add the diced onion, chopped chard stems, and 1/2 teaspoon fine sea salt. Cook for 6 minutes, stirring occasionally, until softened.

4. Add the minced garlic, 1 1/2 teaspoons ground cumin, and 1/4 teaspoon ground black pepper. Stir for 1 minute, until fragrant.

5. Add the rinsed lentils, 4 cups water, and 3/4 teaspoon fine sea salt. Bring to a boil, then reduce the heat and simmer gently, partially covered, for 10 minutes.

6. Stir in the cubed potatoes and simmer, partially covered, for 15–20 minutes, until both the potatoes and lentils are tender. If the soup becomes too thick, add 1/4–1/2 cup water.

7. Stir in the chard leaves and simmer uncovered for 5 minutes, until tender. Lightly mash a few potato pieces against the side of the pot to give the broth body.

8. Remove from the heat and stir in the reserved lemon juice. Ladle into two deep bowls, distributing the lentils, potatoes, and colorful chard evenly.

Want more detail? See the temperature guide.