Careme

Ingredients

• Private Selection® Italian Rigatoni

  6 ounces dry $1.67
• Costco chicken meatballs, refrigerated and fully cooked

  8 ounces
• Fresh Roma tomatoes

  1 pound $1.99
• Kroger® Peeled Garlic

  3 cloves (about 0.3 ounce) $3.69
• Simple Truth Organic® Basil

  0.5 ounce $2.79
• Extra-virgin olive oil

  1 tablespoon
• Diamond Crystal Salt flakes

  5 tablespoons, divided
• Black pepper

  1/4 teaspoon
• Da Vinci Chianti Italian Red Wine

  1 bottle $15.99

Instructions

1. Core and cut 1 pound Roma tomatoes into 1/2-inch pieces, keeping their juices. Mince 3 peeled garlic cloves.

2. Bring 2 quarts water to a boil in a pot while you start the sauce.

3. Heat 1 tablespoon olive oil in a wide, deep skillet over medium heat. Add the minced garlic and stir for 30 seconds, just until fragrant.

4. Add the chopped tomatoes and their juices, 1 1/2 teaspoons Diamond Crystal Salt flakes, and 1/4 teaspoon black pepper. Simmer uncovered over medium-low heat for 12–15 minutes, stirring occasionally and pressing the tomatoes with a spoon until they form a chunky sauce.

5. Meanwhile, add 4 tablespoons plus 1 1/2 teaspoons Diamond Crystal Salt flakes to the boiling water. Add 6 ounces dry rigatoni and cook for 1 minute less than the package’s al dente timing, then drain. The measured cooking-water salt seasons the pasta; most is discarded with the water.

6. Stir 8 ounces refrigerated, fully cooked chicken meatballs into the tomato sauce. Cover and simmer gently for 6–8 minutes, stirring once, until the centers reach 165°F. If the sauce becomes too thick, add 2 tablespoons water.

7. Add the drained rigatoni to the skillet and toss over medium heat for 1–2 minutes, until tender and coated. Tear 0.5 ounce basil leaves, reserving a few torn leaves for serving, and fold the rest into the pasta.

8. Divide the rigatoni, meatballs, and sauce between two shallow bowls. Scatter the reserved basil over each serving.

Want more detail? See the temperature guide.

Ingredients

• Kroger® Wild Caught Sea Scallops Frozen

  1 lb $21.99
• Fresh Roma Tomato

  12 oz $1.99
• Zucchini

  8 oz $2.69
• Kroger® Peeled Garlic

  4 cloves (about 0.4 oz) $3.69
• Simple Truth Organic® Basil

  0.5 oz $2.79
• Olive oil

  2 tablespoons
• Unsalted butter

  2 tablespoons
• Dried thyme

  1/4 teaspoon
• Black pepper

  1/4 teaspoon
• Diamond Crystal kosher salt flakes

  4 teaspoons
• Browne Family Vineyards Bitner Estate Sauvignon Blanc Washington White Wine

  1 bottle $14.99

Instructions

1. Remove 1 lb frozen scallops from their packaging, including any vacuum wrapping. Transfer to a leakproof zip-top bag, spread into a single layer, and submerge in cold water until flexible throughout, about 25–40 minutes. Change the water after 20 minutes. Prepare and cook the vegetables while they thaw.

2. Dice 12 oz Roma tomatoes into 1/2-inch pieces, retaining their juices. Cut 8 oz zucchini into 1/4-inch dice and finely chop 4 garlic cloves.

3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the diced zucchini and cook for 4–5 minutes, stirring occasionally, until lightly golden. Add the chopped garlic and stir for 30 seconds.

4. Add the diced tomatoes and their juices, 2 teaspoons Diamond Crystal kosher salt flakes, and 1/4 teaspoon black pepper. Cook over medium heat for 6–8 minutes, stirring occasionally, until the tomatoes soften and the juices become lightly saucy rather than watery. Tear 0.5 oz basil leaves into small pieces, fold them in, and cover off the heat.

5. Drain the thawed scallops and remove any firm side muscles. Pat thoroughly dry with paper towels. Season with 2 teaspoons Diamond Crystal kosher salt flakes and let stand for 3 minutes, then blot away surface moisture again.

6. Heat a separate large stainless-steel or cast-iron skillet over medium-high heat for 2 minutes. Add 1 tablespoon olive oil and arrange the scallops with space between them. Sear undisturbed for 2–3 minutes until deeply golden and easily released. Turn, add 2 tablespoons unsalted butter and 1/4 teaspoon dried thyme, and reduce the heat to medium. Cook for another 1–2 minutes, spooning the foaming thyme butter over the scallops, until their centers reach 130°F. Transfer to a plate and rest for 1 minute.

7. Gently rewarm the tomato-zucchini sauté if needed and spoon it into two shallow bowls. Arrange the scallops golden-side up on top, drizzle with the thyme butter from the skillet, and serve immediately.

Want more detail? See the temperature guide.

Ingredients

• Private Selection® Italian Farfalle

  6 oz $1.67
• Simple Truth® Mild Italian Chicken Sausage

  8 oz $5.99
• Fresh Sweet Corn on the Cob-Each

  2 ears $1.25
• Zucchini

  8 oz $2.69
• Kroger® Peeled Garlic

  2 large cloves $3.69
• Simple Truth Organic® Basil

  0.5 oz $2.79
• Olive oil

  1 tablespoon
• Diamond Crystal Salt flakes

  5 tablespoons, divided; most is for pasta water
• Black pepper

  1/4 teaspoon
• Josh Cellars Pinot Grigio Washington White Wine

  750 ml $9.97

Instructions

1. Shuck 2 ears sweet corn and cut the kernels from the cobs. Cut 8 oz zucchini into 1/2-inch dice. Mince 2 large garlic cloves and tear the leaves from 0.5 oz basil.

2. Remove the casings from 8 oz mild Italian chicken sausage, if present. The sausage is already seasoned, so do not presalt it.

3. Bring 2 liters water to a boil in a large pot. Add 4 tablespoons plus 2 teaspoons Diamond Crystal Salt flakes, then 6 oz farfalle. Stir well and boil until al dente according to the package, usually 10–12 minutes. Before draining, reserve 1/2 cup pasta water.

4. While the pasta water heats and the pasta cooks, heat 1 tablespoon olive oil in a wide skillet over medium-high heat. Add the prepared sausage and cook for 6–8 minutes, breaking it into bite-size crumbles, until browned and cooked to 165°F. Transfer to a plate, leaving the cooking fat in the skillet.

5. Add the prepared zucchini to the skillet and cook for 4–5 minutes, stirring occasionally, until lightly golden. Add the prepared corn and garlic, 1 teaspoon Diamond Crystal Salt flakes and 1/4 teaspoon black pepper. Cook for 3 minutes, stirring, until the corn is juicy and just tender. The vegetable seasoning is slightly reduced to account for the seasoned sausage and pasta water.

6. Return the cooked sausage to the skillet and add the drained farfalle with 1/4 cup reserved pasta water. Toss over medium heat for 1–2 minutes until glossy. If it looks dry, add plain hot water 1 tablespoon at a time rather than more salty pasta water.

7. Remove from the heat and fold in the prepared basil. Divide between two shallow bowls, spooning the corn and sausage crumbles over the top.

Want more detail? See the temperature guide.

Ingredients

• Draper Valley All Natural Fresh Chicken Leg Quarters

  2 small leg quarters, about 1½ lb total $2.99
• Fresh Orange Bell Pepper

  2 medium peppers, about 12 oz total $1.67
• Yukon Gold Potatoes

  8 oz $1.49
• Garlic

  4 cloves $1.29
• Fresh Organic Lemon

  1 lemon, yielding 1 teaspoon zest and 2 tablespoons juice $2.00
• Olive oil

  2 tablespoons
• Diamond Crystal Salt flakes

  5½ teaspoons
• Ground allspice

  ½ teaspoon
• Ground cinnamon

  ⅛ teaspoon
• Ground black pepper

  ½ teaspoon
• Bandit Dry Rose Blend California Wine Box

  Serve well chilled $7.99

Instructions

1. Heat the oven to 450°F with a rack in the upper-middle position. Pat dry 2 small chicken leg quarters, about 1½ lb total. Season all over and beneath the skin with 3½ teaspoons Diamond Crystal Salt flakes. Let stand while you prepare the vegetables.

2. Core 2 medium orange bell peppers, about 12 oz total, and cut into 1½-inch pieces. Cut 8 oz Yukon Gold potatoes into ½-inch wedges. Mince 4 garlic cloves. Zest 1 lemon to obtain 1 teaspoon zest, then squeeze out 2 tablespoons juice.

3. Make the chicken rub by combining:

   • 1 tablespoon olive oil
   • 1 tablespoon lemon juice
   • 1 teaspoon lemon zest
   • 3 minced garlic cloves
   • ½ teaspoon ground allspice
   • ⅛ teaspoon ground cinnamon
   • ¼ teaspoon ground black pepper

   Rub over the chicken flesh and beneath the skin, leaving the outer skin mostly dry.

4. On a large rimmed sheet pan, toss the prepared peppers and potatoes with:

   • 1 tablespoon olive oil
   • 1 minced garlic clove
   • 2 teaspoons Diamond Crystal Salt flakes
   • ¼ teaspoon ground black pepper

   Spread into a single layer, placing the potato wedges cut-side down. Nestle the seasoned chicken among the vegetables, skin-side up, without covering the vegetables.

5. Roast for 35–40 minutes, turning the vegetables after 20 minutes, until the chicken skin is browned and the thickest part of the thigh reaches 175°F. The potatoes should be tender and the peppers lightly charred.

6. Transfer the chicken to a plate and rest for 5 minutes. Toss the roasted vegetables with the remaining 1 tablespoon lemon juice and a little of the pan juices.

7. Place one chicken leg quarter on each of two plates. Divide the peppers and potatoes alongside, and spoon the lemony pan juices around the chicken to keep its skin crisp.

Want more detail? See the temperature guide.