Careme

Ingredients

• Heritage Farm® Boneless Skinless Chicken Breasts

  12 oz $1.99
• Kroger® Long Grain Brown Rice

  3/4 cup dry $1.89
• Organic Kale

  8 oz $3.00
• Carrots

  6 oz $1.39
• Organic Ginger Root

  1 tablespoon finely grated $3.99
• Kroger® Peeled Garlic

  2 cloves $2.99
• Reduced-sodium soy sauce

  2 teaspoons
• Unseasoned rice vinegar

  1 tablespoon
• Toasted sesame oil

  2 teaspoons
• Neutral cooking oil

  1 teaspoon
• Fine sea salt

  1 1/4 teaspoons, divided

Instructions

1. Rinse 3/4 cup dry brown rice. Combine it with 1 1/2 cups water and 1/4 teaspoon fine sea salt in a small saucepan. 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 other components while it cooks.

2. Slice 12 oz chicken breasts across the grain into 1/2-inch-thick strips. Season evenly with 3/4 teaspoon fine sea salt and refrigerate while preparing the vegetables.

3. Wash 8 oz organic kale, separate the leaves from the stems, thinly slice the tender stems, and cut the leaves into ribbons; discard any tough stem ends. Peel 6 oz carrots and cut into thin matchsticks.

4. Make the ginger dressing by mixing the following in a small bowl:

   • 1 tablespoon finely grated ginger
   • 2 garlic cloves, finely grated
   • 2 teaspoons reduced-sodium soy sauce
   • 1 tablespoon unseasoned rice vinegar
   • 2 teaspoons toasted sesame oil

   Set the dressing aside.

5. When the rice has about 15 minutes left to cook, heat 1 teaspoon neutral cooking oil in a large nonstick skillet over medium-high heat. Add the seasoned chicken in one layer and cook for 6–8 minutes, turning occasionally, until lightly golden and the thickest pieces reach 165°F. Transfer to a clean plate and rest for at least 3 minutes while cooking the vegetables.

6. Add the prepared carrots and kale stems to the skillet with 1/4 cup water. Cover and cook over medium heat for 3 minutes. Add the kale leaves and 1/4 teaspoon fine sea salt, cover, and cook for another 4–5 minutes, stirring once, until tender. Uncover, add the ginger dressing, and cook for 2 minutes, stirring. Return the cooked chicken and its juices to the skillet and toss briefly to coat.

7. Fluff the brown rice and divide between two bowls. Spoon the chicken and vegetables over the rice, then drizzle with the skillet juices and serve.

Want more detail? See the temperature guide.

Ingredients

• Whole cooked Dungeness crab

  3 pounds total, thawed if frozen $9.99
• Brussels sprouts

  1 pound $2.99
• Yukon Gold potatoes

  1 pound $1.29
• Olive oil

  1 tablespoon
• Unsalted butter

  2 tablespoons $4.79
• Peeled garlic

  2 cloves $2.99
• Lemon

  1 $1.29
• Fine sea salt

  1 1/2 teaspoons
• Ground black pepper

  1/4 teaspoon

Instructions

1. Heat the oven to 425°F. Scrub 1 pound Yukon Gold potatoes and cut into 3/4-inch pieces. Trim 1 pound Brussels sprouts and halve them lengthwise, quartering any especially large sprouts.

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

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

   Spread into a single layer, placing the sprouts cut-side down. Use two sheets if necessary to avoid crowding.

3. Roast for 28–32 minutes, turning the potatoes after 18 minutes, until the potatoes are tender and golden and the sprouts have browned edges.

4. While the vegetables roast, prepare 3 pounds whole cooked Dungeness crab. Lift off the top shells, remove the feathery gills, mouthparts and underside flaps, and discard them with the loose innards. Separate the legs and claws, break the bodies into halves, and lightly crack the claws with kitchen shears or a crab cracker.

5. Mince 2 peeled garlic cloves. Halve 1 lemon; cut one half into serving wedges and reserve the other half for the butter.

6. During the final 10 minutes of roasting, bring 1 inch of water to a simmer in a large covered pot fitted with a steamer basket. Add the prepared crab, cover and steam for 5–7 minutes, just until warmed through; work in two batches if needed, keeping the first batch covered.

7. Meanwhile, melt 2 tablespoons unsalted butter in a small saucepan over low heat. Add the minced garlic and cook gently for 1–2 minutes without browning. Remove from the heat and squeeze the reserved lemon half into the butter, catching any seeds. Stir to combine.

8. Divide the roasted vegetables and warm crab between two large plates. Spoon a little lemon-garlic butter over the crab and serve the rest in small dipping bowls, with the lemon wedges, crab crackers and an empty shell bowl alongside.

Want more detail? See the temperature guide.

Ingredients

• Simple Truth Organic® Red Lentils

  1/2 cup dry (about 3.5 ounces) $3.49
• Ground lamb

  6 ounces $10.99
• Butternut squash

  1 pound whole, yielding about 12 ounces peeled and seeded $1.49
• Carrots

  4 ounces $1.39
• Yellow onion

  4 ounces $0.89
• Garlic

  2 cloves $0.79
• Less-sodium chicken broth

  2 cups $1.49
• Lemon

  1/2 medium, yielding 1 tablespoon juice $1.29
• Olive oil

  1 tablespoon
• Salt-free ras el hanout

  1 1/2 teaspoons
• Fine sea salt

  7/8 teaspoon, divided

Instructions

1. Peel and seed 1 pound whole butternut squash, then cut the resulting approximately 12 ounces of flesh into 1/2-inch cubes. Peel 4 ounces carrots and slice into thin half-moons. Dice 4 ounces yellow onion and mince 2 garlic cloves, keeping them separate.

2. Rinse 1/2 cup dry red lentils in a fine-mesh strainer and drain. Season 6 ounces ground lamb evenly with 3/8 teaspoon fine sea salt.

3. Heat 1 tablespoon olive oil in a medium heavy pot over medium-high heat. Add the seasoned lamb and cook for 4–5 minutes, breaking it into small crumbles, until browned and cooked to 160°F. Transfer to a bowl with a slotted spoon, leaving the drippings in the pot.

4. Reduce the heat to medium. Add the prepared onion and carrots with 1/2 teaspoon fine sea salt. Cook for 5 minutes, stirring occasionally, until the onion softens. Add the prepared garlic and 1 1/2 teaspoons salt-free ras el hanout; stir for 30 seconds until fragrant.

5. Add the prepared squash, rinsed lentils, 2 cups less-sodium chicken broth and 1/2 cup water. Bring to a boil, then reduce to a gentle simmer and partially cover. Cook for 20–25 minutes, stirring occasionally, until the squash is tender and the lentils have softened into a thick stew. If it becomes too thick before the squash is tender, add 1/4 cup water.

6. Return the cooked lamb and its juices to the pot and simmer for 2 minutes. Squeeze 1/2 medium lemon to obtain 1 tablespoon juice, then stir that juice into the stew off the heat.

7. Ladle into two deep bowls, distributing the squash and lamb evenly and leaving some colorful squash cubes visible on top.

Want more detail? See the temperature guide.