Careme

Ingredients

• bone-in chicken thighs

  1¼ lb (about 2 thighs) $2.79
• Morton kosher salt

  4¼ tsp, divided
• yellow onion

  ½ cup diced $0.89
• carrot

  1 medium (about 4 oz), diced $1.29
• jalapeño

  1 small, seeded and minced $1.99
• Yukon Gold potatoes

  ½ lb, diced $1.29
• sweet corn

  2 ears, kernels cut from cobs $0.33
• garlic

  2 cloves, minced $0.79
• cilantro

  ½ cup chopped $1.69
• lime

  1, cut into wedges $1.29
• neutral oil

  1 tbsp
• ground cumin

  ½ tsp
• dry long-grain white rice

  ⅓ cup $1.79

Instructions

1. Pat 1¼ lb bone-in chicken thighs dry. Season them all over with 1¾ tsp Morton kosher salt and set aside while you prep.

2. Dice ½ cup yellow onion and 1 medium carrot (about 4 oz). Seed and mince 1 small jalapeño.

3. Dice ½ lb Yukon Gold potatoes into ½-inch pieces. Shuck 2 ears sweet corn and cut the kernels from the cobs.

4. Mince 2 garlic cloves, chop ½ cup cilantro, and cut 1 lime into wedges.

5. Heat 1 tbsp neutral oil in a medium pot over medium-high heat. Brown the chicken for about 7 minutes total, turning once; transfer to a plate.

6. Add the onion, carrot, and jalapeño to the pot with 2½ tsp Morton kosher salt. Cook, stirring, for 4 minutes. Add the garlic and ½ tsp ground cumin; stir for 30 seconds.

7. Return the chicken and its juices to the pot. Add the potatoes, ⅓ cup dry long-grain white rice, and 4 cups water. Bring to a simmer, cover, and cook for 22 minutes, stirring once so the rice does not stick.

8. Stir in the corn and simmer uncovered for about 6 minutes, until the rice and potatoes are tender and the chicken reaches 175°F. Transfer the chicken to a plate, discard the bones, shred the meat, and return it to the pot.

9. Turn off the heat and stir in the cilantro. Ladle the stew into two bowls and serve with lime wedges for squeezing.

Want more detail? See the temperature guide.

Ingredients

• Simple Truth® Natural Ground Lamb Patties

  2 patties (8 oz total) $7.20
• Butternut Squash

  1½ lb whole (about 1 lb peeled and cubed) $1.49
• Kroger® Quinoa

  ½ cup dry $3.29
• Cucumber

  1, diced $0.79
• Organic Italian Parsley

  ¼ cup chopped leaves $1.99
• Fresh Organic Lemon

  1, juiced (about 2 tablespoons) $1.29
• Garlic

  1 clove, minced $0.79
• Olive oil

  1 tablespoon plus 2 teaspoons
• Ground cumin

  1 teaspoon
• Diamond Crystal kosher salt

  4¼ teaspoons

Instructions

1. Heat the oven to 425°F. Peel and seed 1½ lb butternut squash, then cut the flesh into ¾-inch cubes. Rinse ½ cup dry quinoa; dice 1 cucumber, chop ¼ cup parsley leaves, juice 1 lemon, and mince 1 garlic clove.

2. For the roasted squash, toss together:

   • The cubed squash (about 1 lb)
   • 1 tablespoon olive oil
   • ½ teaspoon ground cumin
   • 1½ teaspoons Diamond Crystal kosher salt

   Spread on a baking sheet and roast for about 25 minutes, turning once, until tender and browned at the edges.

3. While the squash roasts, warm 1 teaspoon olive oil in a small saucepan over medium heat. Stir in the minced garlic for 30 seconds, then add the rinsed quinoa, 1 cup water and 1 teaspoon Diamond Crystal kosher salt. Bring to a boil, cover, reduce to low and simmer for 15 minutes. Remove from the heat and let stand, covered, for 5 minutes; fluff with a fork.

4. Season 2 lamb patties (8 oz total) on both sides with 1 teaspoon Diamond Crystal kosher salt and ½ teaspoon ground cumin. Heat a skillet over medium-high heat and cook the patties for about 4–5 minutes per side, until they reach 160°F. Rest for 3 minutes.

5. For the cucumber salad, toss together:

   • 1 diced cucumber
   • ¼ cup chopped parsley leaves
   • The juice of 1 lemon (about 2 tablespoons)
   • 1 teaspoon olive oil
   • ¾ teaspoon Diamond Crystal kosher salt

   Set aside until ready to serve.

6. Divide the quinoa between two bowls. Add the roasted squash and cucumber salad, then top each bowl with a lamb patty.

Want more detail? See the temperature guide.

Ingredients

• Fresh coho salmon fillet

  1 lb $18.99
• Baby golden beets

  1 bunch (about 8–12 oz) $1.99
• Yukon Gold potatoes

  1 lb $1.29
• Shallot

  1 small (about 2 oz) $3.99
• Fresh dill

  2 tablespoons chopped $2.49
• Lemon

  1 $1.29
• Olive oil

  2 tablespoons
• Unsalted butter

  2 tablespoons
• Morton kosher salt

  1 1/2 teaspoons

Instructions

1. Heat the oven to 425°F. Scrub 1 lb Yukon Gold potatoes and cut into ¾-inch wedges. Trim and scrub 1 bunch baby golden beets, then quarter them.

2. Pat 1 lb coho salmon dry and cut into 2 portions. Season with ¾ teaspoon Morton kosher salt; refrigerate while the vegetables roast.

3. Mince 1 small shallot, chop 2 tablespoons fresh dill, and zest and juice 1 lemon. Keep the dill separate for finishing the sauce.

4. Toss the potatoes with 1 tablespoon olive oil and ½ teaspoon Morton kosher salt on one half of a sheet pan. Toss the beets with 1 teaspoon olive oil and ¼ teaspoon Morton kosher salt on the other half. Roast for 25–30 minutes, turning once, until the potatoes are golden and the beets are tender.

5. Near the end of roasting, heat 2 teaspoons olive oil in a skillet over medium-high heat. Add the salmon skin-side down, if it has skin, and cook for 4–5 minutes. Flip and cook for 1–2 minutes more, until the thickest part reaches 125°F. Transfer to a plate and rest for 3 minutes.

6. Lower the skillet heat to medium. Add 2 tablespoons unsalted butter and the minced shallot; cook for about 2 minutes, until the shallot softens. Remove from the heat and stir in the lemon zest, lemon juice, and chopped dill.

7. Divide the roasted potatoes and beets between 2 plates. Add the salmon and spoon the lemon-dill butter over it.

Want more detail? See the temperature guide.