Careme

Ingredients

• Boneless Skinless Fresh Chicken Thighs

  12 ounces $4.49
• Quinoa

  1/2 cup dry (about 3 ounces) $3.29
• Organic Lacinato Kale

  1 large bunch (about 8 ounces usable leaves) $3.00
• Organic Lemon

  1 medium, yielding 1 teaspoon zest and 2 tablespoons juice $1.29
• Garlic

  2 cloves $0.79
• Olive oil

  2 tablespoons
• Ground sumac

  2 teaspoons
• Fine sea salt

  1 1/4 teaspoons
• Ground black pepper

  1/4 teaspoon

Instructions

1. Pat 12 ounces boneless skinless chicken thighs dry and unfold them so they lie flat. Season both sides with 3/4 teaspoon fine sea salt and 1 teaspoon ground sumac. Let stand while you prepare the other ingredients.

2. Strip the tough stems from 1 large bunch organic lacinato kale, yielding about 8 ounces leaves. Wash and slice the leaves into thin ribbons. Peel and mince 2 garlic cloves. Zest and juice 1 medium lemon, measuring 1 teaspoon zest and 2 tablespoons juice.

3. Rinse 1/2 cup dry quinoa in a fine-mesh strainer. Put it in a small saucepan with 1 cup water and 1/4 teaspoon fine sea salt. Bring to a boil, cover, and reduce the heat to low. Simmer for 15 minutes, then remove from the heat and let stand, covered, for 5 minutes. Fluff with a fork.

4. Meanwhile, make the lemon-sumac dressing by whisking together:

   • 1 tablespoon olive oil
   • 1 tablespoon lemon juice
   • 1 teaspoon lemon zest
   • 1 teaspoon ground sumac
   • 1/4 teaspoon ground black pepper

5. Heat 2 teaspoons olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5–7 minutes per side, adjusting the heat to prevent scorching, until browned and the thickest part reaches 170°F. Transfer to a clean plate and rest for 5 minutes.

6. While the chicken rests, reduce the skillet heat to medium and add 1 teaspoon olive oil and the minced garlic. Stir for 30 seconds. Add the prepared kale, 1/4 teaspoon fine sea salt, and 3 tablespoons water. Cover and cook for 3 minutes, then uncover and toss for 1–2 minutes until tender and the liquid has mostly evaporated. Stir in 1 tablespoon lemon juice.

7. Divide the quinoa between two bowls and arrange the garlicky kale alongside it. Slice the rested chicken across the grain and place it on top. Spoon the lemon-sumac dressing over both bowls and serve.

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Ingredients

• Pacific rockfish fillet

  12 ounces, cut into 2 portions $7.99
• Brussels sprouts

  8 ounces $2.99
• Yukon Gold potatoes

  8 ounces $1.29
• Fresh thyme

  2 teaspoons leaves $2.49
• Garlic

  2 cloves $0.79
• Lemon

  1 $1.29
• Olive oil

  2 tablespoons
• Fine sea salt

  1 1/2 teaspoons
• Ground black pepper

  1/4 teaspoon

Instructions

1. Heat the oven to 425°F with a rack in the middle. Line a large rimmed sheet pan with parchment. Cut 8 ounces Yukon Gold potatoes into 1/2-inch pieces. Trim and halve 8 ounces Brussels sprouts, quartering any very large ones.

2. Toss the vegetables on the sheet pan with the following:

   • 1 tablespoon olive oil
   • 3/4 teaspoon fine sea salt
   • 1/8 teaspoon ground black pepper

   Spread into a single layer, placing the sprouts cut-side down. Roast for 23–25 minutes, turning the potatoes after 15 minutes, until the vegetables are browned and nearly tender.

3. While the vegetables roast, finely chop 2 garlic cloves and strip 2 teaspoons fresh thyme leaves. Finely grate 1 teaspoon zest from 1 lemon, then cut the lemon into wedges. Stir together the following to make a thyme-garlic oil:

   • 1 tablespoon olive oil
   • 2 finely chopped garlic cloves
   • 2 teaspoons thyme leaves
   • 1 teaspoon lemon zest
   • 1/8 teaspoon ground black pepper

4. Pat 12 ounces rockfish dry, check for pin bones, and divide into 2 portions. Season both sides with 3/4 teaspoon fine sea salt. Refrigerate until the vegetables finish their initial roasting.

5. Move the vegetables toward the sides of the pan and place the seasoned rockfish in the cleared center. Spoon the thyme-garlic oil over the fish. Roast for 8–12 minutes, depending on thickness, until the fish reaches 145°F in the thickest part and flakes easily, and the vegetables are tender.

6. Divide the rockfish, potatoes, and Brussels sprouts between two plates. Spoon any pan juices over the fish and serve with the prepared lemon wedges for squeezing.

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Ingredients

• Kroger® Lentil Beans

  3/4 cup dry (about 5 ounces) $2.19
• Butternut squash

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

  1 small (about 6 ounces) $0.89
• Garlic

  2 cloves $0.79
• Olive oil

  1 1/2 tablespoons
• Ground turmeric

  1/2 teaspoon
• Ground cumin

  1 teaspoon
• Ground black pepper

  1/4 teaspoon
• Dried lime (limoo amani)

  1 small
• Fine sea salt

  1 teaspoon

Instructions

1. Peel and seed 1 pound whole butternut squash, then cut the flesh into 1/2-inch cubes. Peel and finely dice 1 small yellow onion (about 6 ounces). Peel and mince 2 garlic cloves. Rinse and pick over 3/4 cup dry lentils.

2. Heat 1 1/2 tablespoons olive oil in a medium heavy saucepan over medium heat. Add the diced onion and cook for 6–7 minutes, stirring occasionally, until softened and lightly golden.

3. Stir the following into the onion:

   • 2 minced garlic cloves
   • 1/2 teaspoon ground turmeric
   • 1 teaspoon ground cumin
   • 1/4 teaspoon ground black pepper

   Cook, stirring, for 30 seconds, until fragrant.

4. Add the rinsed lentils, cubed squash, 1 teaspoon fine sea salt, and 3 1/2 cups water. Bring to a boil, then reduce to a gentle simmer. Partially cover and cook for 15 minutes, stirring occasionally.

5. Rinse 1 small dried lime and carefully pierce its shell in several places with a skewer. Add it to the stew and continue gently simmering, partially covered, for 15–20 minutes, until the lentils are tender and the squash crushes easily. Add a splash of water if the stew becomes too thick.

6. Remove and discard the dried lime. Mash a few squash pieces and lentils against the side of the saucepan, then stir them back in to thicken the broth. Ladle into two deep bowls, leaving some golden squash cubes visible on top.

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