Careme

Ingredients

• Simple Truth Organic® Red Lentils

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

  1 small squash (about 1 1/2 lb whole, yielding 1 lb peeled and seeded flesh) $1.99
• Jumbo Yellow Onions

  4 oz (about 1/2 medium onion) $0.89
• Fresh Roma Tomato

  8 oz (about 3 tomatoes) $1.29
• Kroger® Peeled Garlic

  2 cloves (about 1/4 oz) $2.99
• Fresh Organic Lemon

  1 lemon $1.29
• Olive oil

  2 tablespoons
• Ground cumin

  1 1/2 teaspoons
• Sweet paprika

  1 teaspoon
• Ground cinnamon

  1/4 teaspoon
• Table salt

  1 1/2 teaspoons
• Ground black pepper

  1/4 teaspoon

Instructions

1. Peel and seed 1 small butternut squash, about 1 1/2 lb whole, and cut the resulting 1 lb flesh into 1/2-inch cubes.

2. Dice 4 oz yellow onion and chop 8 oz Roma tomatoes. Mince 2 cloves garlic, keeping it separate. Rinse 3/4 cup dry red lentils in a fine-mesh strainer and drain.

3. Heat 2 tablespoons olive oil in a medium heavy pot over medium heat. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened.

4. Add the following aromatics to the onion:

   • The 2 minced garlic cloves
   • 1 1/2 teaspoons ground cumin
   • 1 teaspoon sweet paprika
   • 1/4 teaspoon ground cinnamon

   Stir for 30 seconds, just until fragrant.

5. Add the chopped tomatoes and cook for 3 minutes, stirring and pressing them lightly with a spoon, until they begin to break down.

6. Stir in the prepared squash, rinsed lentils, 3 cups water, 1 1/2 teaspoons table salt and 1/4 teaspoon ground black pepper. Bring to a boil, then reduce the heat and simmer partially covered for 25–30 minutes, stirring occasionally, until the squash is tender and the lentils have softened into a thick stew. If it becomes too thick before the squash is tender, add 1/4 cup water.

7. Cut 1 lemon in half. Squeeze one half to measure 1 tablespoon juice and stir that juice into the stew; cut the other half into wedges. Gently mash a few squash cubes against the side of the pot to make the broth creamier.

8. Ladle the stew into two bowls, keeping some orange squash cubes visible on top, and serve with the lemon wedges.

Want more detail? See the temperature guide.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin

  12 oz $3.99
• Green Cabbage

  12 oz $0.99
• Organic Large Honeycrisp Apple - Each

  1 large apple, about 8 oz $2.49
• Yukon Gold Potatoes

  12 oz $1.29
• Jumbo Yellow Onions

  4 oz $0.89
• Olive oil

  2 tablespoons
• Unsalted butter

  1 tablespoon
• Fine table salt

  2 1/8 teaspoons
• Black pepper

  1/2 teaspoon
• Caraway seeds

  1/2 teaspoon
• Apple cider vinegar

  1 tablespoon
• Dijon mustard

  1 tablespoon

Instructions

1. Preheat the oven to 425°F. Trim the silver skin from 12 oz pork tenderloin and cut crosswise into 1-inch-thick medallions. Season with 3/4 teaspoon fine table salt and 1/4 teaspoon black pepper; set aside while preparing the vegetables.

2. Cut 12 oz Yukon Gold potatoes into 1/2-inch cubes. Toss on a rimmed baking sheet with 1 tablespoon olive oil and 5/8 teaspoon fine table salt. Spread into a single layer.

3. Thinly slice 12 oz green cabbage, discarding the tough core. Peel and thinly slice 4 oz yellow onion. Core 1 large Honeycrisp apple, about 8 oz, and cut into thin wedges, leaving the skin on.

4. Roast the potatoes for 25–30 minutes, turning after 15 minutes, until golden and tender. Cook the cabbage and pork while the potatoes roast.

5. Melt 1 tablespoon unsalted butter in a large skillet over medium heat. Add the sliced onion and cook for 3 minutes. Add the following:

   • The sliced cabbage
   • 1/2 teaspoon caraway seeds
   • 3/4 teaspoon fine table salt
   • 1/4 teaspoon black pepper

   Stir for 2 minutes, then add 1/4 cup water. Cover and cook over medium-low heat for 7 minutes. Add the apple wedges, cover, and cook for another 5 minutes. Uncover, stir in 2 teaspoons apple cider vinegar, and cook for 2–3 minutes until the excess moisture evaporates and the apple is tender but holds its shape.

6. Heat 1 tablespoon olive oil in a second skillet over medium-high heat. Add the seasoned pork medallions in a single layer and sear for 3–4 minutes per side, until the centers reach 145°F. Transfer to a plate and rest for 3 minutes.

7. Reduce the pork skillet heat to medium-low. Add 1/3 cup water, 1 tablespoon Dijon mustard, and 1 teaspoon apple cider vinegar. Scrape up the browned bits and simmer for 1–2 minutes until lightly thickened. Stir in any juices from the rested pork.

8. Divide the roasted potatoes and apple-caraway cabbage between two plates. Arrange the pork medallions alongside and spoon the mustard pan sauce over the pork.

Want more detail? See the temperature guide.

Ingredients

• Fresh Coho Salmon Fillet

  1 lb $12.99
• Brussels Sprouts

  1 lb $3.29
• Yukon Gold Potatoes

  3/4 lb $1.29
• Fresh Red Hothouse Bell Pepper

  1 large pepper $1.67
• Garlic

  3 cloves $0.79
• Extra-virgin olive oil

  3 tablespoons
• Fine sea salt

  2 1/2 teaspoons
• Smoked Spanish paprika

  1 teaspoon
• Black pepper

  1/4 teaspoon
• Sherry vinegar

  2 teaspoons

Instructions

1. Heat the oven to 425°F with racks in the upper and lower thirds. Set out two rimmed sheet pans.

2. Pat 1 lb coho salmon dry, check for pin bones, and cut into two portions. Season the flesh evenly with 1 teaspoon fine sea salt and refrigerate while preparing the vegetables.

3. Trim and halve 1 lb Brussels sprouts, quartering any very large ones. Cut 3/4 lb Yukon Gold potatoes into 1/2-inch pieces. On the first sheet pan, toss them with 2 tablespoons olive oil, 1 1/4 teaspoons fine sea salt, and 1/8 teaspoon black pepper. Spread in a single layer, with the sprouts cut-side down.

4. Prepare the roasted-pepper component on the second sheet pan:

   • 1 large red bell pepper, halved lengthwise and seeded
   • 3 garlic cloves, peeled
   • 1 teaspoon olive oil
   • 1/4 teaspoon fine sea salt

   Rub the pepper and garlic with the oil and salt. Arrange the pepper skin-side up and tuck the garlic beneath the pepper halves to protect it from scorching.

5. Roast both pans for 20–25 minutes, switching rack positions halfway through. The pepper should be softened and blistered, the garlic tender, and the potatoes beginning to brown. Transfer the pepper and garlic to a cutting board. Turn the potatoes and sprouts, then return their pan to the oven.

6. Place the seasoned salmon skin-side down on the now-empty pepper pan. Brush the flesh with 1 teaspoon olive oil and sprinkle with 1/2 teaspoon smoked Spanish paprika and 1/8 teaspoon black pepper. Roast for 8–12 minutes, until the thickest part reaches 125°F. Remove the salmon and rest for 3 minutes. Remove the vegetables when the potatoes are tender and the sprouts have browned edges.

7. While the salmon roasts, finely chop the roasted pepper and mash the roasted garlic with a fork. Combine them in a bowl with 2 teaspoons sherry vinegar, 1 teaspoon olive oil, and 1/2 teaspoon smoked Spanish paprika to make a chunky roasted-pepper vinaigrette.

8. Divide the roasted potatoes and Brussels sprouts between two warmed plates. Add a salmon portion to each and spoon the roasted-pepper vinaigrette over and around the fish, leaving some salmon visible.

Want more detail? See the temperature guide.