Careme

Ingredients

• Simple Truth Organic® Red Lentils

  1 cup dry (about 7 oz) $3.49
• Cauliflower

  1 lb $1.79
• Roma tomatoes

  1/2 lb $1.29
• Yellow onion

  1 small (about 4 oz) $0.99
• Garlic

  2 cloves $0.79
• Organic ginger root

  1 tablespoon finely grated $3.99
• Organic cilantro

  1/4 cup loosely packed leaves and tender stems $1.69
• Organic lemon

  1/2 lemon, yielding 1 tablespoon juice $1.29
• Canola oil

  1 tablespoon
• Ground cumin

  1 teaspoon
• Ground coriander

  1 teaspoon
• Ground turmeric

  1/2 teaspoon
• Cayenne pepper

  1/8 teaspoon
• Garam masala

  1 teaspoon
• Table salt

  1 5/8 teaspoons

Instructions

1. Rinse 1 cup dry red lentils in a fine-mesh strainer until the water runs mostly clear; drain.

2. Cut 1 lb cauliflower into 1-inch florets, thinly slicing the tender core. Peel and finely dice 1 small yellow onion (about 4 oz). Dice 1/2 lb Roma tomatoes, keeping their juices.

3. Mince 2 garlic cloves and finely grate enough ginger to measure 1 tablespoon; combine these as the aromatics. Chop 1/4 cup loosely packed cilantro leaves and tender stems, keeping them separate for finishing.

4. Heat 1 tablespoon canola oil in a heavy, lidded pot over medium heat. Add the diced onion and cook for 6–7 minutes, stirring occasionally, until soft and lightly golden.

5. Add the prepared aromatics and the following spices:

   • 1 teaspoon ground cumin
   • 1 teaspoon ground coriander
   • 1/2 teaspoon ground turmeric
   • 1/8 teaspoon cayenne pepper

   Stir for 30 seconds, just until fragrant.

6. Add the diced tomatoes and their juices. Cook for 4 minutes, stirring and pressing them with a spoon, until they begin to break down.

7. Stir in the rinsed lentils, prepared cauliflower, 1 5/8 teaspoons table salt and 2 1/2 cups water. Bring to a simmer, then reduce the heat to medium-low and partially cover. Simmer gently for 18–22 minutes, stirring occasionally, until the lentils collapse into a creamy sauce and the cauliflower is tender. If the curry becomes too thick before everything is cooked, add water 1/4 cup at a time, up to 1/2 cup.

8. Stir in 1 teaspoon garam masala and simmer uncovered for 2 minutes. Turn off the heat. Squeeze 1/2 lemon to obtain 1 tablespoon juice and stir that juice into the curry.

9. Divide the curry between two wide bowls, keeping some cauliflower florets visible on top. Scatter with the prepared cilantro and serve.

Want more detail? See the temperature guide.

Ingredients

• Kroger® Ground Pork

  8 oz $3.99
• Zucchini

  1 lb $1.79
• Simple Truth Organic® Jasmine Rice

  3/4 cup dry $3.99
• Garlic

  3 cloves $0.79
• Simple Truth Organic® Thai Basil

  0.5 oz $2.49
• Organic lime

  1 $1.29
• Neutral cooking oil

  1 tablespoon
• Diamond Crystal kosher salt

  2 teaspoons
• Soy sauce

  2 teaspoons
• Fish sauce

  1 teaspoon
• Sugar

  1 teaspoon
• Crushed red pepper flakes

  1/4 teaspoon

Instructions

1. Gently mix 8 oz ground pork with 1/2 teaspoon Diamond Crystal kosher salt. Set aside while starting the rice; this light presalting leaves room for the salty stir-fry sauce.

2. Rinse 3/4 cup dry jasmine rice and drain. Put it in a small saucepan with 1 cup water and 1/2 teaspoon Diamond Crystal kosher salt. Bring to a boil, cover and reduce the heat to low. Cook for 15–18 minutes, until the water is absorbed, then remove from the heat and rest, covered, for 10 minutes.

3. While the rice cooks, trim 1 lb zucchini and cut into 1/2-inch-thick half-moons. Peel and mince 3 garlic cloves. Pick the leaves from 0.5 oz Thai basil, discarding tough stems, and cut 1 lime into wedges.

4. Make the stir-fry sauce by mixing 2 teaspoons soy sauce, 1 teaspoon fish sauce and 1 teaspoon sugar with 1 tablespoon water until the sugar dissolves.

5. Heat a large, preferably 12-inch skillet over medium-high heat. Add 2 teaspoons neutral cooking oil and the zucchini. Spread into a broad layer and cook for 6–8 minutes, turning occasionally, until browned and just tender. Toss with 1 teaspoon Diamond Crystal kosher salt and transfer to a plate.

6. Add the remaining 1 teaspoon neutral cooking oil to the skillet, followed by the seasoned pork. Cook for 4–5 minutes, breaking it into small crumbles and allowing it to brown. Add the prepared garlic and 1/4 teaspoon crushed red pepper flakes; stir-fry for 30 seconds.

7. Pour in the stir-fry sauce and return the zucchini to the skillet. Toss over high heat for 1–2 minutes, until the sauce lightly coats everything and the pork reaches 160°F. Turn off the heat and fold in the prepared Thai basil just until wilted.

8. Fluff the rested rice and divide between two bowls. Spoon the pork and zucchini alongside, drizzle over any skillet juices and serve with the lime wedges for squeezing.

Want more detail? See the temperature guide.

Ingredients

• Fresh Coho Salmon Fillet

  12 ounces, cut into 2 portions $14.99
• Fresh sweet corn on the cob

  2 ears $0.33
• Yukon Gold potatoes

  12 ounces $1.29
• Red onion

  4 ounces $1.19
• Organic limes

  2, yielding 3 tablespoons juice and 1 teaspoon zest $1.29
• Organic cilantro

  1/2 cup loosely packed leaves and tender stems, about 1/2 bunch $1.69
• Garlic

  2 cloves $0.79
• Olive oil

  3 tablespoons
• Fine sea salt

  1 3/4 teaspoons
• Ground cumin

  1/2 teaspoon
• Black pepper

  1/4 teaspoon

Instructions

1. Pat 12 ounces coho salmon dry and cut into 2 equal portions. Season all over with 3/4 teaspoon fine sea salt and 1/4 teaspoon black pepper. Refrigerate while preparing the sides.

2. Scrub 12 ounces Yukon Gold potatoes and cut into 3/4-inch pieces. Shuck 2 ears sweet corn and slice the kernels from the cobs. Keep the potatoes and corn separate.

3. Zest and juice 2 limes, measuring out 1 teaspoon zest and 3 tablespoons juice. Peel and very thinly slice 4 ounces red onion. Toss the onion with 1 tablespoon lime juice and 1/8 teaspoon fine sea salt. Let marinate for at least 15 minutes while you cook, tossing occasionally.

4. Put a steamer basket over 1 inch of water in a covered saucepan and bring to a boil. Add the potatoes, cover and steam over medium heat for 12–15 minutes, until easily pierced with a knife. Transfer to a bowl and toss with 1/2 teaspoon fine sea salt; cover to keep warm.

5. While the potatoes steam, finely chop 1/2 cup loosely packed cilantro leaves and tender stems and mince 2 garlic cloves. Stir together the cilantro-lime sauce in a small bowl:

   • The chopped cilantro
   • The minced garlic
   • 2 tablespoons lime juice
   • 1 teaspoon lime zest
   • 1 tablespoon olive oil
   • 1/2 teaspoon ground cumin
   • 1/8 teaspoon fine sea salt

6. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the corn kernels and 1/4 teaspoon fine sea salt. Cook for 5–7 minutes, stirring occasionally, until tender with golden spots. Fold the corn into the warm potatoes, cover and set aside.

7. Wipe out the skillet and heat 1 tablespoon olive oil over medium-high heat. Add the seasoned salmon skin-side down, or presentation-side down if skinless. Press gently with a spatula for the first 20 seconds, then cook undisturbed for 4–5 minutes. Turn, reduce the heat to medium and cook for another 2–4 minutes, until the thickest part reaches 125°F. Transfer to a plate and rest for 3 minutes.

8. Spoon the warm corn and potatoes onto two plates and place the salmon alongside, crisp side up. Spoon the cilantro-lime sauce around the salmon and over the vegetables. Lift the marinated onions from their liquid and arrange a small, bright mound on each plate.

Want more detail? See the temperature guide.