Careme

Ingredients

• Hand Trimmed Boneless Skinless Fresh Chicken Breast

  10 oz $4.99
• Kroger® Long Grain Brown Rice

  3/4 cup dry $1.89
• Carrots

  8 oz $1.39
• Green Cabbage

  8 oz $0.99
• Organic Ginger Root

  1 tablespoon finely grated $3.99
• Simple Truth Organic® Garlic Bulbs

  2 cloves $2.49
• Fresh Organic Limes

  1 large lime, yielding 2 tablespoons juice $1.29
• Simple Truth Organic® Mint

  2 tablespoons leaves $2.49
• Unseasoned rice vinegar

  2 tablespoons
• Sugar

  2 teaspoons
• Canola oil

  1 tablespoon
• Morton kosher salt

  2 teaspoons, divided
• Ground black pepper

  1/4 teaspoon

Instructions

1. Rinse 3/4 cup dry brown rice. Put it in a small saucepan with 1 1/2 cups water and 1/4 teaspoon Morton kosher salt. Bring to a boil, cover, and simmer over low heat for 45 minutes, until tender and the water is absorbed. Remove from the heat and let stand, covered, for 5 minutes. Prepare the other components while it cooks.

2. Peel and coarsely grate 8 oz carrots, then thinly shred 8 oz green cabbage. Toss them in a large bowl with the following:

   • 2 tablespoons unseasoned rice vinegar
   • 1 tablespoon lime juice
   • 1 teaspoon sugar
   • 1 teaspoon Morton kosher salt

   Massage gently for 30 seconds and let stand for at least 15 minutes, tossing once, to make a lightly pickled slaw.

3. Slice 10 oz chicken breast across the grain into 1/2-inch-thick strips. Season evenly with 3/4 teaspoon Morton kosher salt and refrigerate while you prepare the sauce.

4. Peel and finely grate enough ginger to measure 1 tablespoon, then peel and mince 2 garlic cloves. Combine them in a small bowl with the following:

   • 1 tablespoon lime juice
   • 1 teaspoon sugar
   • 1/4 teaspoon ground black pepper
   • 2 tablespoons water

   Stir to dissolve the sugar and set this ginger-lime sauce aside.

5. During the rice’s final 10 minutes of cooking, heat 1 tablespoon canola oil in a large skillet over medium-high heat. Add the seasoned chicken in one layer and cook for 5–7 minutes, turning occasionally, until lightly browned. Add the ginger-lime sauce and stir for 1–2 minutes, until glossy and the chicken reaches 165°F. Remove from the heat and rest for 3 minutes.

6. Tear 2 tablespoons mint leaves. Fluff the brown rice and divide between two bowls. Lift the slaw from its liquid and arrange beside the rice. Top with the chicken, spoon over the skillet juices, and scatter with the mint.

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Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced)

  12 ounces, divided into 2 portions $9.99
• Brussels sprouts

  12 ounces $2.99
• Yukon Gold potatoes

  12 ounces $1.29
• Organic lemon

  1 $1.29
• Garlic

  2 cloves $2.49
• Olive oil

  2 tablespoons
• Fine sea salt

  1 7/8 teaspoons, divided
• Dried thyme

  1/2 teaspoon
• Black pepper

  1/4 teaspoon

Instructions

1. Heat the oven to 425°F with a rack in the middle. Set out a large rimmed sheet pan.

2. Cut and season the vegetables directly on the sheet pan:

   • 12 ounces Yukon Gold potatoes, cut into 1/2-inch pieces
   • 12 ounces Brussels sprouts, trimmed and halved, or quartered if large
   • 1 1/2 tablespoons olive oil
   • 1 1/8 teaspoons fine sea salt
   • 1/2 teaspoon dried thyme
   • 1/4 teaspoon black pepper

   Toss thoroughly, then spread in a single layer with the sprouts cut-side down.

3. Roast the vegetables for 25 minutes, turning the potatoes after 15 minutes and leaving the sprouts cut-side down.

4. While the vegetables roast, pat 12 ounces rockfish dry and divide into 2 portions if needed. Season all over with 3/4 teaspoon fine sea salt and refrigerate until ready to roast.

5. Make the lemon-garlic oil: finely grate the zest of 1 lemon into a small bowl, then halve the lemon. Squeeze the juice from one half into the bowl and cut the other half into serving wedges. Mince 2 garlic cloves and stir them into the bowl with 1/2 tablespoon olive oil.

6. Move the vegetables toward the edges of the pan, keeping them in a single layer. Place the seasoned rockfish in the center and spoon the lemon-garlic oil over it. Roast for 8–12 minutes, until the fish reaches 140°F in its thickest part and the vegetables are browned and tender. Let the fish rest for 2 minutes.

7. Divide the potatoes and Brussels sprouts between two plates. Add the rockfish, spoon any pan juices over it, and serve with the lemon wedges.

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Ingredients

• Kroger® Ground Pork

  8 oz $3.99
• Green cabbage

  12 oz $0.99
• Russet potato

  8 oz $0.89
• Carrots

  4 oz $1.39
• Yellow onion

  4 oz $0.89
• Garlic

  2 cloves $2.49
• Canola oil

  1 teaspoon
• Fine sea salt

  1 3/4 teaspoons, divided
• Caraway seeds

  3/4 teaspoon
• Dried marjoram

  1 teaspoon
• Ground black pepper

  1/4 teaspoon
• Apple cider vinegar

  1 tablespoon

Instructions

1. Core and thinly slice 12 oz green cabbage. Peel 8 oz russet potato and cut into 1/2-inch cubes. Scrub 4 oz carrots and cut into thin half-moons.

2. Finely dice 4 oz yellow onion and mince 2 garlic cloves, keeping them separate.

3. Season 8 oz ground pork with 1/2 teaspoon fine sea salt just before cooking. Heat 1 teaspoon canola oil in a medium heavy pot over medium-high heat. Add the seasoned pork, break into small clumps, and cook for 6–8 minutes until browned and cooked through, targeting 160°F. Transfer to a bowl, leaving the rendered fat in the pot.

4. Add the prepared onion and carrots to the pot. Cook over medium heat for 5 minutes, stirring and scraping up the browned bits. Add the prepared garlic and 3/4 teaspoon caraway seeds; stir for 30 seconds until fragrant.

5. Add the prepared cabbage and cook for 4 minutes, stirring, until beginning to wilt.

6. Return the browned pork to the pot and add the prepared potato. Stir in the following:

   • 3 cups water
   • 1 1/4 teaspoons fine sea salt
   • 1 teaspoon dried marjoram, rubbed between your fingers
   • 1/4 teaspoon ground black pepper

   Bring to a boil, then reduce the heat and simmer partially covered for 15–18 minutes, until the potatoes are tender and the cabbage is soft but still holds its shape.

7. Stir in 1 tablespoon apple cider vinegar and simmer for 1 minute. Ladle into two deep bowls, distributing the pork and vegetables evenly, and serve hot.

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