Careme

Ingredients

• Boneless skinless fresh chicken thighs

  12 oz $4.49
• Kroger® Quinoa

  1/2 cup dry (about 3 oz) $3.29
• Butternut squash

  1 small, about 1 1/2 lb whole, yielding 1 lb peeled and seeded $1.49
• Organic kale

  4 oz $3.00
• Fuji apple

  1 medium, about 8 oz $1.49
• Garlic

  1 clove $2.49
• Olive oil

  2 tablespoons
• Apple cider vinegar

  2 tablespoons
• Dijon mustard

  1 teaspoon
• Fine sea salt

  1 7/8 teaspoons
• Ground black pepper

  1/2 teaspoon

Instructions

1. Heat the oven to 425°F. Peel and seed 1 small butternut squash, about 1 1/2 lb whole, and cut the resulting 1 lb flesh into 3/4-inch cubes.

2. Pat 12 oz boneless skinless chicken thighs dry. Season with 3/4 teaspoon fine sea salt and 1/4 teaspoon ground black pepper; let stand while you prepare the vegetables.

3. Remove tough stems from 4 oz kale and thinly slice the leaves. Core and thinly slice 1 medium Fuji apple. Peel and finely grate 1 garlic clove.

4. Spread the squash on a large rimmed baking sheet and toss with:

   • 1 tablespoon olive oil
   • 3/4 teaspoon fine sea salt
   • 1/4 teaspoon ground black pepper

   Roast for 10 minutes.

5. Meanwhile, rinse 1/2 cup dry quinoa in a fine-mesh sieve. Put it in a small saucepan with 1 cup water and 1/8 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.

6. Turn the squash and move it to one side of the baking sheet, keeping it in a single layer. Coat the seasoned chicken with 1/2 tablespoon olive oil and place it on the cleared side. Roast for another 18–22 minutes, until the squash is browned and tender and the chicken reaches 175°F. Transfer the chicken to a clean board and rest for 5 minutes.

7. While the chicken roasts, whisk the grated garlic into a serving bowl with:

   • 2 tablespoons apple cider vinegar
   • 1 teaspoon Dijon mustard
   • 1/2 tablespoon olive oil
   • 1/4 teaspoon fine sea salt

   Add the sliced kale and massage for 1 minute until softened. Fold in the sliced apple.

8. Slice the rested chicken. Divide the quinoa between two bowls, add the roasted squash and kale-apple mixture, and arrange the chicken over the top. Spoon any dressing left in the serving bowl over both portions.

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Ingredients

• Kroger® Fresh Natural Pork Tenderloin

  1 pound $3.99
• Green cabbage

  1 pound $0.99
• Large Fuji apple

  1 large apple, about 1/2 pound $1.49
• Yukon Gold potatoes

  3/4 pound $1.29
• Olive oil

  2 tablespoons
• Dijon mustard

  2 tablespoons
• Apple cider vinegar

  1 tablespoon
• Honey

  1 teaspoon
• Fine sea salt

  2 1/4 teaspoons
• Ground black pepper

  1/2 teaspoon

Instructions

1. Heat the oven to 425°F. Cut 3/4 pound Yukon Gold potatoes into 3/4-inch chunks. On a large rimmed baking sheet, toss them with 1 tablespoon olive oil and 1/2 teaspoon fine sea salt. Spread over one half of the sheet and roast for 10 minutes.

2. While the potatoes begin roasting, pat 1 pound pork tenderloin dry and trim away any silverskin. Season all over with 1 teaspoon fine sea salt. Rub with 1/2 tablespoon olive oil, then coat with 1 tablespoon Dijon mustard and 1/4 teaspoon ground black pepper.

3. After the potatoes have roasted for 10 minutes, turn them and place the seasoned tenderloin on the empty half of the sheet. Roast for 18–25 minutes, until the pork’s center reaches 145°F and the potatoes are golden and tender. Transfer the pork to a cutting board and rest for 5 minutes; leave the potatoes in the oven briefly if they need more browning.

4. While the pork roasts, remove the tough core from 1 pound green cabbage and slice the leaves into thin ribbons. Core 1 large Fuji apple, about 1/2 pound, and cut into 1/4-inch slices, leaving the skin on.

5. Heat 1/2 tablespoon olive oil in a large skillet over medium-high heat. Add the sliced cabbage and 3/4 teaspoon fine sea salt. Cook for 6–8 minutes, stirring occasionally, until softened with some browned edges.

6. Add the sliced apple to the cabbage and cook for 3 minutes. Stir in the following:

   • 1 tablespoon Dijon mustard
   • 1 tablespoon apple cider vinegar
   • 1 teaspoon honey
   • 1/4 teaspoon ground black pepper

   Add 1/4 cup water, cover, and cook over medium heat for 4 minutes. Uncover and cook for 1–2 minutes, until the apple is just tender and the liquid lightly coats the cabbage.

7. Slice the rested pork across the grain. Divide the apple cabbage and roasted potatoes between two plates, arrange the pork alongside, and spoon any resting juices over the meat.

Want more detail? See the temperature guide.

Ingredients

• Simple Truth Organic® Red Lentils

  1 1/4 cups dry (about 8.75 oz) $3.49
• Organic Lacinato Kale

  1 bunch (about 6 oz) $3.00
• Yellow onion

  1 medium (about 8 oz) $0.89
• Garlic

  3 cloves $2.49
• Organic ginger root

  1 tablespoon finely grated $3.99
• Olive oil

  2 tablespoons
• Salt-free berbere seasoning

  2 teaspoons
• Tomato paste

  2 tablespoons
• Fine sea salt

  1 3/4 teaspoons
• Apple cider vinegar

  1 teaspoon

Instructions

1. Peel and finely dice 1 medium yellow onion (about 8 oz). Peel and mince 3 garlic cloves, then peel and finely grate enough ginger to measure 1 tablespoon. Keep the onion separate from the garlic and ginger.

2. Wash 1 bunch lacinato kale (about 6 oz). Strip the leaves from the tough stems and slice the leaves into thin ribbons; discard the stems.

3. Rinse 1 1/4 cups dry red lentils (about 8.75 oz) in a fine-mesh strainer and drain.

4. Heat 2 tablespoons olive oil in a medium heavy saucepan over medium heat. Add the prepared onion and cook for 10–12 minutes, stirring frequently, until very soft and golden. Lower the heat if it begins browning quickly.

5. Add the prepared garlic and ginger along with 2 teaspoons salt-free berbere seasoning. Stir over medium-low heat for 1 minute. Add 2 tablespoons tomato paste and cook, stirring, for 1 minute more.

6. Stir in the rinsed lentils, 3 1/2 cups water and 1 1/2 teaspoons fine sea salt. Bring to a simmer, then cook partially covered over low heat for 18–22 minutes, stirring occasionally, until the lentils soften and begin breaking down. If the stew catches or becomes too thick, add water 1/4 cup at a time.

7. Stir the prepared kale and the remaining 1/4 teaspoon fine sea salt into the stew. Simmer uncovered for 5–7 minutes, until the kale is tender and the lentils are creamy. Stir in 1 teaspoon apple cider vinegar. The finished stew should be thick but spoonable.

8. Ladle into two warm bowls, distributing the kale evenly and leaving some green ribbons visible on top.

Want more detail? See the temperature guide.