Careme

Ingredients

• Simple Truth Organic® red lentils

  3/4 cup (about 5 oz) $4.29
• butternut squash

  1 small squash (about 1 1/2 lb whole; about 1 lb peeled and seeded) $1.49
• yellow onion

  1/2 lb $0.99
• Roma tomatoes

  1/2 lb $1.99
• garlic

  2 cloves $1.29
• ginger root

  1 tablespoon grated (about 1/2 oz) $4.99
• long-grain white rice

  1/2 cup (about 3 oz) $2.99
• neutral cooking oil

  1 tablespoon
• ground cumin

  1 teaspoon
• ground coriander

  1 teaspoon
• ground turmeric

  1/2 teaspoon
• garam masala

  1/2 teaspoon
• fine sea salt

  1 3/4 teaspoons

Instructions

1. Peel and seed the 1 1/2 lb butternut squash, then cut its flesh into 1/2-inch cubes; you should have about 1 lb.

2. Prepare the aromatics and tomatoes:

   • Dice 1/2 lb yellow onion.
   • Dice 1/2 lb Roma tomatoes.
   • Mince 2 garlic cloves.
   • Grate 1 tablespoon ginger root.

   Keep the tomatoes separate from the aromatics.

3. Rinse 3/4 cup red lentils until the water runs mostly clear.

4. Rinse 1/2 cup white rice. Put it in a small saucepan with 3/4 cup water and 1/4 teaspoon fine sea salt. Bring to a boil, cover, and cook over low heat for 15 minutes; turn off the heat and leave covered for 5 minutes.

5. While the rice cooks, heat 1 tablespoon neutral oil in a medium pot over medium heat. Cook the diced onion for 5 minutes, stirring occasionally. Add the minced garlic and grated ginger and cook for 1 minute.

6. Stir 1 teaspoon ground cumin, 1 teaspoon ground coriander, and 1/2 teaspoon ground turmeric into the aromatics for 30 seconds. Add the diced tomatoes and cook for 3 minutes, stirring, until they begin to soften.

7. Add the cubed squash, rinsed lentils, 2 cups water, and 1 1/2 teaspoons fine sea salt. Bring to a simmer, cover loosely, and cook for 20–22 minutes, stirring occasionally, until the squash is tender and the lentils are creamy. Add up to 1/2 cup more water if the curry thickens before the squash is done.

8. Stir 1/2 teaspoon garam masala into the curry. Fluff the rice, divide it between two bowls, and spoon the curry over it.

Want more detail? See the temperature guide.

Ingredients

• Kroger® ground pork

  1 lb $3.99
• green cabbage

  10 oz $1.49
• carrots

  4 oz $1.69
• green onions

  2 $1.50
• ginger root

  1 tablespoon grated $2.49
• garlic

  2 cloves $1.29
• jasmine rice

  ¾ cup dry $3.59
• fine table salt

  1¼ teaspoons, divided
• neutral oil

  1 tablespoon
• reduced-sodium soy sauce

  1 tablespoon
• rice vinegar

  1 tablespoon
• honey

  1 teaspoon
• toasted sesame oil

  1 teaspoon

Instructions

1. Shred 10 oz cabbage, cut 4 oz carrots into thin matchsticks, and thinly slice 2 green onions, separating the whites from the greens. Grate 1 tablespoon ginger and mince 2 garlic cloves.

2. Sprinkle 1 lb ground pork with ¾ teaspoon fine table salt and set aside while you start the rice.

3. Rinse ¾ cup jasmine rice. Put it in a saucepan with 1⅛ cups water and ¼ teaspoon fine table salt. Bring to a boil, cover, reduce to low, and cook for 15 minutes. Turn off the heat and leave covered for 5 minutes; meanwhile, make the stir-fry.

4. Whisk together the glaze:

   • 1 tablespoon reduced-sodium soy sauce
   • 1 tablespoon rice vinegar
   • 1 teaspoon honey
   • 1 teaspoon toasted sesame oil

   Set aside.

5. Heat 2 teaspoons neutral oil in a large skillet over medium-high heat. Add the seasoned pork, break it into bite-size pieces, and cook for 6–7 minutes, until browned and the pork reaches 160°F. Transfer to a plate.

6. Add 1 teaspoon neutral oil to the skillet. Cook the prepared cabbage, carrots, and green onion whites with ¼ teaspoon fine table salt for about 5 minutes, tossing until the cabbage softens but retains some crunch. Add the prepared ginger and garlic; stir for 30 seconds.

7. Return the pork to the skillet. Pour in the glaze and toss for 1–2 minutes, until it lightly coats the pork and vegetables.

8. Fluff the rice and divide it between 2 bowls. Spoon the pork and cabbage stir-fry over it and finish with the green onion tops.

Want more detail? See the temperature guide.

Ingredients

• whole cooked Dungeness crab

  1 pound $10.99
• linguine

  6 ounces $1.67
• zucchini

  1 pound $2.69
• Roma tomatoes

  1/2 pound $1.99
• garlic

  2 cloves $1.29
• lemon

  1 $2.00
• Italian parsley

  1/4 cup chopped $2.69
• extra-virgin olive oil

  2 tablespoons
• fine sea salt

  2 tablespoons plus 1 teaspoon
• red pepper flakes

  1/4 teaspoon

Instructions

1. Crack the 1-pound cooked Dungeness crab over a bowl. Pick out the meat, checking carefully for shell fragments; discard the shells.

2. Slice 1 pound zucchini into thin half-moons. Dice 1/2 pound Roma tomatoes and keep them separate from the zucchini.

3. Mince 2 cloves garlic. Zest and juice 1 lemon, keeping the zest and juice separate. Chop 1/4 cup Italian parsley.

4. Bring 2 quarts water to a boil in a medium pot, about 8 minutes. Add 2 tablespoons plus 1/4 teaspoon fine sea salt and 6 ounces linguine. Cook until 1 minute shy of al dente, about 9 minutes, making the sauce in the meantime.

5. While the pasta cooks, heat 1 tablespoon extra-virgin olive oil in a large skillet over medium-high heat. Add the sliced zucchini and 3/4 teaspoon fine sea salt; cook, stirring occasionally, until lightly golden, about 5 minutes.

6. Add the minced garlic, diced tomatoes and 1/4 teaspoon red pepper flakes to the skillet. Cook until the tomatoes soften, about 2 minutes.

7. Reserve 1/2 cup pasta water, then drain the linguine. Add it to the skillet with 1/4 cup reserved pasta water and toss for 1 minute, adding more reserved water only if needed to make a light sauce.

8. Gently fold in the picked crab, lemon juice, lemon zest, chopped parsley and 1 tablespoon extra-virgin olive oil. Warm through for about 1 minute.

9. Twirl the pasta into two shallow bowls, spoon the crab and zucchini over the top, and serve.

Want more detail? See the temperature guide.