Careme

Ingredients

• Simple Truth® Mild Italian Chicken Sausage

  8 oz $5.99
• Private Selection® Italian Penne Rigate

  6 oz dry $1.99
• Zucchini

  12 oz $1.79
• Roma tomatoes

  8 oz $1.29
• Garlic

  2 cloves $0.79
• Fresh basil

  1/4 oz $2.49
• Olive oil

  1 tablespoon
• Fine sea salt

  2 tablespoons plus 1 teaspoon, divided
• Black pepper

  1/4 teaspoon

Instructions

1. Put a large pot containing 2 quarts of water over high heat. Prepare the vegetables and herbs:

   • 12 oz zucchini, trimmed and cut into 1/2-inch half-moons
   • 8 oz Roma tomatoes, cut into 1/2-inch pieces
   • 2 garlic cloves, peeled and minced
   • 1/4 oz fresh basil, leaves torn and tender stems finely chopped

2. Remove any casings from 8 oz chicken sausage. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sausage and cook for 6–8 minutes, breaking it into bite-size crumbles, until browned and the largest pieces reach 165°F. Transfer to a plate, leaving the oil and drippings in the skillet. The sausage is already seasoned, so do not presalt it.

3. When the water boils, add 2 tablespoons plus 1/4 teaspoon fine sea salt, then 6 oz dry penne. Cook for 1 minute less than the package’s al dente timing, stirring occasionally. Reserve 1/2 cup pasta water before draining; continue cooking the vegetables while the pasta boils.

4. Add the prepared zucchini to the sausage skillet and spread it out. Cook over medium-high heat for 5–6 minutes, turning occasionally, until golden but still slightly firm.

5. Add the prepared garlic and cook for 30 seconds. Stir in the prepared tomatoes, 3/4 teaspoon fine sea salt, and 1/4 teaspoon black pepper. Cook for 4–5 minutes, stirring occasionally, until the tomatoes soften into a chunky sauce. This vegetable seasoning is slightly reduced to account for the sausage and salted pasta water.

6. Return the cooked sausage to the skillet. Add the drained penne and 1/4 cup reserved pasta water. Toss over medium heat for 1–2 minutes until the pasta is al dente and lightly coated; add up to another 1/4 cup reserved pasta water if needed to loosen the sauce.

7. Remove from the heat and fold in half the prepared basil. Divide between two shallow bowls, arranging some golden zucchini and sausage on top, and finish with the other half of the basil.

Want more detail? See the temperature guide.

Ingredients

• Simple Truth Organic® Red Lentils

  3/4 cup dry (about 5 oz) $3.49
• Butternut squash

  1 lb whole, yielding about 12 oz peeled and seeded $1.49
• Yellow onion

  1 small (about 4 oz) $0.99
• Roma tomatoes

  6 oz $1.29
• Garlic

  2 cloves $0.79
• Fresh ginger

  2 teaspoons finely grated $3.99
• Neutral cooking oil

  1 tablespoon
• Brown mustard seeds

  1/2 teaspoon
• Mild curry powder

  1 1/2 teaspoons
• Ground turmeric

  1/4 teaspoon
• Crushed red pepper

  1/4 teaspoon
• Fine sea salt

  1 1/4 teaspoons
• Unsweetened coconut milk

  1/2 cup
• Lime

  1/2 lime, yielding about 1 tablespoon juice $1.29
• Fresh cilantro

  2 tablespoons chopped $1.69

Instructions

1. Peel and seed 1 lb whole butternut squash, then cut into 1/2-inch cubes; you should have about 12 oz prepared squash. Rinse 3/4 cup dry red lentils in a fine-mesh strainer and drain.

2. Prepare the aromatics and garnish:

   • Finely dice 1 small yellow onion (about 4 oz).
   • Dice 6 oz Roma tomatoes.
   • Mince 2 garlic cloves.
   • Finely grate 2 teaspoons fresh ginger.
   • Chop 2 tablespoons fresh cilantro and set aside for serving.

3. Heat 1 tablespoon neutral cooking oil in a medium heavy saucepan over medium heat. Add 1/2 teaspoon brown mustard seeds, cover briefly and let them begin to pop, about 30 seconds. Add the diced onion and cook, stirring, for 5–6 minutes until softened and lightly golden.

4. Lower the heat and stir the following into the onion:

   • The minced garlic and grated ginger
   • 1 1/2 teaspoons mild curry powder
   • 1/4 teaspoon ground turmeric
   • 1/4 teaspoon crushed red pepper

   Cook, stirring, for 30 seconds until fragrant. Add the diced tomatoes and cook for 2 minutes, scraping the bottom of the pan.

5. Add the prepared squash, drained lentils, 1 1/4 teaspoons fine sea salt and 2 cups water. Bring to a gentle boil, then reduce the heat and partially cover. Simmer for 20–25 minutes, stirring occasionally, until the squash is easily pierced and the lentils have softened into a thick curry. If it begins sticking before the squash is tender, add water 1/4 cup at a time.

6. Stir in 1/2 cup unsweetened coconut milk and simmer uncovered for 3 minutes. Remove from the heat and squeeze in 1 tablespoon juice from 1/2 lime.

7. Divide the curry between two shallow bowls, keeping some squash cubes visible on top. Scatter with the prepared cilantro and serve.

Want more detail? See the temperature guide.

Ingredients

• Fresh Coho Salmon Fillet, skin-on

  12 oz $14.99
• Fresh Bagged Green Beans

  8 oz $2.19
• Yukon Gold Potatoes

  12 oz $1.29
• Fresh Grape Tomatoes

  10 oz $2.99
• Organic Lemon

  1 medium $1.29
• Fresh Baby Dill

  0.5 oz $2.49
• Garlic

  2 cloves $0.79
• Plain whole-milk Greek yogurt

  1/2 cup
• Olive oil

  3 tablespoons
• Table salt

  2 teaspoons
• Ground black pepper

  1/2 teaspoon

Instructions

1. Heat the oven to 425°F with racks in the upper and lower thirds. Scrub 12 oz Yukon Gold potatoes and cut into 3/4-inch pieces. On a rimmed baking sheet, toss them with 1 tablespoon olive oil and 1/2 teaspoon table salt. Spread cut-side down.

2. Cut 12 oz skin-on coho salmon into 2 equal portions and remove any pin bones. Pat dry and season all over with 3/4 teaspoon table salt. Refrigerate uncovered while preparing the sides.

3. Trim 8 oz green beans and wash and dry 10 oz grape tomatoes. Finely mince 2 garlic cloves. On a second rimmed baking sheet, combine:

   • The trimmed green beans
   • The grape tomatoes, left whole
   • The minced garlic
   • 1 tablespoon olive oil
   • 3/4 teaspoon table salt
   • 1/4 teaspoon ground black pepper

   Spread into a single layer.

4. Roast the potatoes on the lower rack for 20 minutes. Turn them, then put the vegetable tray on the upper rack. Roast both trays for another 15–20 minutes, until the potatoes are golden, the beans are tender with browned spots, and the tomatoes begin to burst.

5. While the vegetables roast, finely grate the zest of 1 medium lemon, then squeeze 1 tablespoon juice and cut the rest into wedges. Finely chop 0.5 oz fresh dill, including its tender stems, and divide into two equal portions. Stir 1/2 cup plain whole-milk Greek yogurt with the lemon zest, measured lemon juice, half the chopped dill, and 1/4 teaspoon ground black pepper. Set the lemon-dill yogurt and the reserved dill aside.

6. About 12 minutes before the vegetables finish, pat the salmon skin dry again. Heat 1 tablespoon olive oil in a large nonstick or well-seasoned skillet over medium-high heat. Place the salmon skin-side down, pressing gently with a spatula for the first 20 seconds. Reduce to medium and cook for 5–7 minutes, until the skin is crisp and the flesh is mostly opaque up the sides. Flip and cook for 1–3 minutes, until the center reaches 125°F. Transfer skin-side up to a plate and rest for 3 minutes.

7. Spoon the lemon-dill yogurt onto two plates. Set the salmon partly over the yogurt, keeping its crisp skin facing up. Arrange the roasted potatoes, green beans, and tomatoes alongside, spooning the tomato juices over the vegetables. Finish with the reserved dill and serve with the lemon wedges.

Want more detail? See the temperature guide.