Careme

Ingredients

• Fresh Coho Salmon Fillet, skin on

  12 oz, divided into two portions $14.99
• Fresh bagged green beans

  8 oz $2.19
• Yukon Gold potatoes

  12 oz $1.29
• Garlic

  2 cloves $0.79
• Organic lemon

  1, for 1 teaspoon zest and 1 tablespoon juice $1.29
• Fresh baby dill

  2 tablespoons chopped, about 1/4 oz $2.49
• Olive oil

  1 1/2 tablespoons, divided
• Unsalted butter

  2 tablespoons
• Fine sea salt

  1 5/8 teaspoons, divided
• Ground black pepper

  1/4 teaspoon

Instructions

1. Heat the oven to 425°F. Scrub 12 oz Yukon Gold potatoes and cut into 3/4-inch pieces. On a large rimmed baking sheet, toss with 2 teaspoons olive oil and 1/2 teaspoon fine sea salt. Spread out with a cut side down.

2. Pat 12 oz coho salmon dry, remove any pin bones, and divide into two equal portions. Season with 3/4 teaspoon fine sea salt and 1/4 teaspoon black pepper. Refrigerate uncovered while preparing the vegetables.

3. Trim 8 oz green beans and thinly slice 2 garlic cloves. Toss together in a bowl with 1 teaspoon olive oil and 3/8 teaspoon fine sea salt.

4. Finely grate 1 teaspoon zest and squeeze 1 tablespoon juice from 1 lemon; keep them separate. Chop enough fresh dill to measure 2 tablespoons.

5. Roast the potatoes for 18 minutes. Turn them and move them to one side of the sheet. Spread the prepared green beans and garlic across the other side. Roast for another 12–15 minutes, until the potatoes are golden and tender and the beans have lightly browned edges.

6. While the vegetables finish roasting, heat 1 1/2 teaspoons olive oil in a large skillet over medium-high heat. Blot moisture from the salmon skin, then place the fish skin-side down in the skillet. Press gently with a spatula for the first 20 seconds. Cook for 4–5 minutes until the skin is crisp, then turn and cook for another 1–3 minutes, pulling the salmon at 125°F in the thickest part. Transfer skin-side up to a plate and rest for 3 minutes.

7. While the salmon rests, lower the skillet heat to medium-low and wipe away any blackened bits with a paper towel held in tongs. Add 2 tablespoons unsalted butter and swirl for 1–2 minutes, until golden brown and nutty. Remove from the heat, carefully stir in the prepared lemon juice, then add the prepared lemon zest and dill.

8. Divide the roasted potatoes and green beans between two warm plates. Set the salmon alongside, skin-side up, and spoon the lemon-dill brown butter around the fish and over the vegetables, leaving the crisp skin uncovered.

Want more detail? See the temperature guide.

Ingredients

• Simple Truth® Mild Italian Chicken Sausage

  8 oz $5.99
• Private Selection® Italian Penne Rigate

  6 oz dry $1.99
• Zucchini

  8 oz $1.79
• Roma tomatoes

  8 oz $1.29
• Garlic

  2 cloves $0.79
• Fresh basil

  1/4 oz $2.49
• Olive oil

  1 tablespoon
• Fine sea salt

  2 tablespoons plus 1 teaspoon, divided
• Black pepper

  1/4 teaspoon

Instructions

1. Trim 8 oz zucchini and cut into 1/2-inch half-moons. Dice 8 oz Roma tomatoes, mince 2 garlic cloves, and tear 1/4 oz fresh basil, keeping them separate.

2. Remove any casings from 8 oz Italian chicken sausage. The sausage is already seasoned, so do not add salt to it.

3. Bring 2 quarts water to a boil in a pot. Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sausage and cook for 5–7 minutes, breaking it into bite-size crumbles, until lightly browned. Transfer to a plate, leaving the oil and drippings in the skillet.

4. Add the zucchini to the skillet and cook for 5–6 minutes, stirring occasionally, until golden in spots. While it cooks, add 2 tablespoons plus 1/4 teaspoon fine sea salt and 6 oz dry penne to the boiling water. Cook the pasta for the package’s al dente time, stirring occasionally.

5. Add the minced garlic to the zucchini and stir for 30 seconds. Add the diced tomatoes, the remaining 3/4 teaspoon fine sea salt, and 1/4 teaspoon black pepper. Return the sausage and its juices to the skillet. Reduce the heat to medium and simmer for 6–8 minutes, stirring occasionally, until the tomatoes form a chunky sauce and the sausage reaches 165°F.

6. Reserve 1/4 cup pasta cooking water, then drain the penne. Add the pasta and reserved water to the skillet and toss over medium heat for 1–2 minutes, until glossy and lightly coated. If needed, loosen with 2 tablespoons unsalted hot water.

7. Remove from the heat and fold in half the prepared basil. Divide between two shallow bowls and scatter the rest of the basil over the top.

Want more detail? See the temperature guide.

Ingredients

• Simple Truth Organic® Red Lentils

  1/2 cup dry (about 3.4 oz) $3.49
• Butternut squash

  1 lb whole, yielding about 12 oz peeled and seeded $1.49
• Long-grain white rice

  1/2 cup dry $1.79
• Yellow onion

  1 small (about 4 oz) $0.99
• Garlic

  2 cloves $0.79
• Fresh ginger

  2 teaspoons finely grated $3.99
• Unsweetened canned coconut milk

  3/4 cup
• Neutral cooking oil

  1 tablespoon
• Cumin seeds

  1/2 teaspoon
• Mild curry powder

  2 teaspoons
• Ground turmeric

  1/2 teaspoon
• Red pepper flakes

  1/8 teaspoon
• Fine table salt

  1 1/8 teaspoons, divided
• Lime

  1/2 lime $1.29

Instructions

1. Peel and seed 1 lb whole butternut squash, then cut the flesh into 1/2-inch cubes; you should have about 12 oz. Peel and finely dice 1 small yellow onion (about 4 oz). Mince 2 garlic cloves and grate enough fresh ginger to measure 2 teaspoons. Rinse 1/2 cup dry red lentils in a fine-mesh strainer.

2. Rinse 1/2 cup dry long-grain white rice. Place it in a small saucepan with 1 cup water and 1/8 teaspoon fine table salt. Bring to a boil, cover and reduce the heat to low. Cook for 15–18 minutes, until tender and the water is absorbed, then remove from the heat and rest, covered, for 5 minutes. Cook the curry while the rice cooks.

3. Heat 1 tablespoon neutral cooking oil in a medium heavy saucepan over medium heat. Add 1/2 teaspoon cumin seeds and let sizzle for 30 seconds. Add the diced onion and cook for 5–6 minutes, stirring, until softened.

4. Add the prepared garlic and ginger to the onion along with:

   • 2 teaspoons mild curry powder
   • 1/2 teaspoon ground turmeric
   • 1/8 teaspoon red pepper flakes

   Stir for 30 seconds, just until fragrant.

5. Add the cubed squash and rinsed lentils, then stir in 3/4 cup unsweetened canned coconut milk, 1 1/2 cups water and 1 teaspoon fine table salt. Bring to a gentle simmer. Partially cover and cook over medium-low heat for 20–25 minutes, stirring occasionally, until the squash is easily pierced and the lentils have softened into a creamy sauce. If it becomes too thick before the squash is tender, stir in 2 tablespoons water at a time.

6. Squeeze the juice from 1/2 lime into the curry and stir gently, keeping some squash pieces intact. Fluff the rice, divide it between two shallow bowls and spoon the curry alongside.

Want more detail? See the temperature guide.