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
• Peeled garlic

  3 cloves $2.99
• Fresh basil

  1/4 oz $2.49
• Olive oil

  1 tablespoon
• Fine sea salt

  2 tablespoons plus 1/2 teaspoon, divided
• Ground black pepper

  1/4 teaspoon

Instructions

1. Trim 12 oz zucchini and cut into 1/2-inch half-moons. Dice 8 oz Roma tomatoes, keeping their juices.

2. Thinly slice 3 garlic cloves. Tear 1/4 oz fresh basil, keeping it separate from the garlic.

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

4. Bring 2 quarts water to a boil in a pot. Add 2 tablespoons fine sea salt, then 6 oz dry penne. Cook according to the package directions until just al dente. Before draining, reserve 3/4 cup pasta water. Make the sauce while the pasta cooks.

5. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the prepared sausage and break into bite-size pieces. Cook for 6–8 minutes, stirring occasionally, until browned and the largest pieces reach 165°F. Transfer to a plate, leaving the drippings in the skillet.

6. Add the prepared zucchini to the skillet with 1/2 teaspoon fine sea salt. Cook for 5–6 minutes, stirring occasionally, until golden but still slightly firm. This modest salt addition accounts for the seasoned sausage and salted pasta water.

7. Add the sliced garlic and cook for 30 seconds. Stir in the diced tomatoes with their juices and 1/4 teaspoon ground black pepper. Cook for 4–5 minutes, stirring and lightly crushing the tomatoes, until they form a chunky sauce.

8. Return the cooked sausage to the skillet. Add the drained pasta and 1/4 cup reserved pasta water. Toss over medium heat for 1–2 minutes until glossy; if needed, add more reserved pasta water 1 tablespoon at a time. Fold in the torn basil off the heat.

9. Divide between two shallow bowls, arranging some golden zucchini and sausage on top, and serve immediately.

Want more detail? See the temperature guide.

Ingredients

• Simple Truth Organic® Red Lentils

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

  1 pound whole squash, yielding about 12 ounces peeled and seeded $1.49
• Long-grain white rice

  1/2 cup dry (about 3.25 ounces) $1.79
• Yellow onion

  1 small (about 4 ounces) $0.99
• Peeled garlic

  2 cloves $2.99
• Fresh ginger

  1 tablespoon finely grated $3.99
• Neutral cooking oil

  1 tablespoon
• Brown mustard seeds

  1/2 teaspoon
• Mild curry powder

  1 teaspoon
• Ground turmeric

  1/2 teaspoon
• Ground cinnamon

  1/4 teaspoon
• Red pepper flakes

  1/4 teaspoon
• Unsweetened canned coconut milk

  1/2 cup
• Fine sea salt

  1 1/8 teaspoons, divided
• Apple cider vinegar

  2 teaspoons

Instructions

1. Peel and seed 1 pound butternut squash, then cut the resulting approximately 12 ounces of flesh into 1/2-inch cubes. Peel and finely dice 1 small yellow onion (about 4 ounces). Mince 2 garlic cloves and grate enough fresh ginger to measure 1 tablespoon; keep these together, separate from the onion.

2. Rinse 3/4 cup dry red lentils in a fine-mesh strainer and drain.

3. Rinse 1/2 cup dry long-grain white rice and place in a small saucepan with 1 cup water and 1/8 teaspoon fine sea salt. Bring to a boil, cover, and reduce to low heat. Cook for 15–18 minutes, until the water is absorbed, then remove from the heat and rest, covered, for 5 minutes. Cook the curry while the rice simmers.

4. Heat 1 tablespoon neutral cooking oil in a medium saucepan over medium heat. Add 1/2 teaspoon brown mustard seeds and cover briefly until they begin popping, about 30 seconds. Add the prepared onion and cook for 5 minutes, stirring, until softened.

5. Add the prepared garlic and ginger to the onion and stir for 30 seconds. Add the following spices:

   • 1 teaspoon mild curry powder
   • 1/2 teaspoon ground turmeric
   • 1/4 teaspoon ground cinnamon
   • 1/4 teaspoon red pepper flakes

   Stir for another 30 seconds, just until fragrant.

6. Add the prepared squash, rinsed lentils, 1 teaspoon fine sea salt, and 2 cups water. Bring to a gentle boil, then reduce the heat and simmer partially covered for 18–22 minutes, stirring occasionally, until the squash is tender and the lentils have softened into a thick sauce.

7. Stir 1/2 cup unsweetened canned coconut milk into the curry and simmer uncovered for 3 minutes. Gently mash a few squash pieces against the side of the pan to thicken the sauce, leaving most intact. Turn off the heat and stir in 2 teaspoons apple cider vinegar.

8. Fluff the rice and divide between two shallow bowls. Spoon the curry alongside and partly over the rice, keeping several golden squash pieces visible on top.

Want more detail? See the temperature guide.

Ingredients

• Fresh Coho Salmon Fillet

  12 oz, divided into 2 portions $14.99
• Fresh Bagged Green Beans

  8 oz $2.19
• Yukon Gold Potatoes

  1 lb $1.29
• Organic Lemon

  1 medium $1.29
• Fresh Baby Dill

  1/4 oz, about 2 tablespoons chopped $2.49
• Olive oil

  1 tablespoon plus 1 teaspoon
• Unsalted butter

  2 tablespoons
• Fine sea salt

  1 7/8 teaspoons, divided
• Freshly ground black pepper

  1/2 teaspoon, divided

Instructions

1. Heat the oven to 425°F. Scrub 1 lb Yukon Gold potatoes and cut into 3/4-inch pieces. On a large rimmed baking sheet, toss together:

   • The cut potatoes
   • 1 tablespoon olive oil
   • 3/4 teaspoon fine sea salt
   • 1/4 teaspoon freshly ground black pepper

   Spread in a single layer, placing flat sides against the pan.

2. Trim the stem ends from 8 oz green beans. Finely chop 1/4 oz fresh dill to yield about 2 tablespoons. Zest 1 lemon to yield 1 teaspoon zest, then squeeze 1 tablespoon juice; cut the rest of the lemon into wedges for serving.

3. Pat 12 oz coho salmon dry, remove any pin bones, and divide into 2 portions. Season the flesh with 3/4 teaspoon fine sea salt and 1/4 teaspoon freshly ground black pepper. Refrigerate while the potatoes begin roasting.

4. Roast the potatoes for 20 minutes, then turn them. Place the seasoned salmon skin-side down on a separate parchment-lined baking sheet and add it to the oven. Roast the salmon for about 10–12 minutes, until the thickest part reaches 125°F; rest for 3 minutes. Let the potatoes roast for 10–15 minutes after turning, until golden and tender.

5. While the salmon roasts, heat 1 teaspoon olive oil in a large skillet over medium-high heat. Add the trimmed green beans and cook for 2 minutes, tossing. Add 2 tablespoons water and 3/8 teaspoon fine sea salt, cover, and cook for 3–4 minutes. Uncover and cook for 1–2 minutes, until the water evaporates and the beans are crisp-tender. Transfer to a warm plate.

6. As the salmon rests, wipe the skillet dry and melt 2 tablespoons unsalted butter over medium heat. Swirl for 2–3 minutes, until the milk solids turn golden brown and smell nutty. Remove from the heat, carefully stir in the prepared lemon juice and zest, then stir in the chopped dill.

7. Divide the roasted potatoes and green beans between two warm plates. Set the salmon alongside, spoon the lemon-dill brown butter over the fish and beans, and serve with the prepared lemon wedges.

Want more detail? See the temperature guide.