Careme

Ingredients

• Simple Truth® Mild Italian Chicken Sausage

  8 oz $5.99
• Kroger® 100% Whole Grain Penne Rigate

  6 oz $1.33
• Organic Lacinato Kale

  1 bunch, approximately 8 oz $3.00
• Simple Truth Organic® Garlic Bulbs

  2 cloves $2.49
• Olive oil

  2 tablespoons
• Fine sea salt

  2 tablespoons plus 1/2 teaspoon, divided
• Crushed red pepper flakes

  1/4 teaspoon
• Ground black pepper

  1/4 teaspoon
• Finely grated Parmesan

  2 tablespoons

Instructions

1. Bring 2 quarts water to a boil in a pot. Meanwhile, wash 1 bunch lacinato kale, approximately 8 oz, remove the tough stems, and slice the leaves into thin ribbons. Peel and thinly slice 2 garlic cloves.

2. Remove the casings from 8 oz chicken sausage and break the meat into bite-size pieces. Do not add salt to the already-seasoned sausage.

3. Add 2 tablespoons plus 1/4 teaspoon fine sea salt to the boiling water, then add 6 oz whole-grain penne. Cook according to the package timing until just al dente. Before draining, reserve 1 cup pasta water.

4. While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the prepared sausage and cook for 7–9 minutes, breaking it into small crumbles and turning occasionally, until browned and cooked to 165°F. Transfer to a plate.

5. Reduce the skillet heat to medium. Add 1 tablespoon olive oil and the sliced garlic; cook for 30 seconds. Add 1/4 teaspoon crushed red pepper flakes and stir briefly. Add the prepared kale, 1/4 teaspoon fine sea salt, and 1/4 cup water. Cover and cook for 3 minutes, then uncover and cook for 2–3 minutes, stirring, until tender and bright green.

6. Return the cooked sausage to the skillet with the drained penne, 1/2 cup reserved pasta water, and 1/4 teaspoon ground black pepper. Toss over medium heat for 1–2 minutes until glossy, adding reserved pasta water 1 tablespoon at a time if needed.

7. Remove from the heat and stir in 1 tablespoon finely grated Parmesan. Divide between two shallow bowls and sprinkle with the remaining 1 tablespoon Parmesan.

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Ingredients

• Simple Truth Organic® Red Lentils

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

  1 small squash (about 1 1/2 lb whole; use 1 lb peeled and seeded) $1.49
• Kroger® Basmati Rice

  1/2 cup dry $3.99
• Jumbo Yellow Onions

  1 small (about 4 oz) $0.89
• Simple Truth Organic® Garlic Bulbs

  2 cloves $2.49
• Organic Ginger Root

  1 tablespoon finely grated $3.99
• Canola oil

  1 tablespoon
• Ground cumin

  1 teaspoon
• Ground coriander

  1 teaspoon
• Ground turmeric

  1/2 teaspoon
• Cayenne pepper

  1/8 teaspoon
• Garam masala

  1/2 teaspoon
• Table salt

  1 1/2 teaspoons, divided
• Apple cider vinegar

  1 tablespoon

Instructions

1. Peel and seed 1 small butternut squash, about 1 1/2 lb whole. Cut 1 lb of the flesh into 1/2-inch cubes; save any extra for another meal. Small, evenly sized cubes will cook quickly.

2. Finely dice 1 small yellow onion (about 4 oz). Mince 2 garlic cloves and grate enough peeled ginger to measure 1 tablespoon, keeping the onion separate from the garlic and ginger.

3. Rinse 3/4 cup dry red lentils in a fine-mesh sieve and drain. Separately rinse 1/2 cup dry basmati rice and drain.

4. Put the rinsed rice in a small saucepan with 3/4 cup water and 1/4 teaspoon table 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 leave covered for 5 minutes. Make the curry while the rice cooks.

5. Heat 1 tablespoon canola oil in a medium saucepan over medium heat. Add the diced onion and cook for 4 minutes, stirring occasionally, until softened. Add the prepared garlic and ginger and cook for 30 seconds.

6. Stir the following spices into the onion mixture:

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

   Cook, stirring, for 30 seconds, until fragrant.

7. Add the prepared squash, rinsed lentils, 1 1/4 teaspoons table salt, and 2 1/2 cups water. Bring to a gentle boil, then reduce the heat and partially cover. Simmer for 20–25 minutes, stirring occasionally, until the squash is tender and the lentils have softened into a thick sauce. If it becomes too thick before the squash is tender, add water 1/4 cup at a time.

8. Stir in 1/2 teaspoon garam masala and 1 tablespoon apple cider vinegar. Mash a few squash cubes against the side of the pan to thicken the curry, leaving most intact. Simmer uncovered for 2 minutes.

9. Fluff the rice and divide between two shallow bowls. Spoon the squash and lentil curry alongside and partly over the rice, keeping some golden squash cubes visible.

Want more detail? See the temperature guide.

Ingredients

• Fresh Coho Salmon Fillet

  12 oz skin-on, cut into 2 portions $12.99
• Fresh Brussels Sprouts - Order by the Pound

  12 oz $2.99
• Yukon Gold Potatoes

  1 lb $1.29
• Simple Truth Organic® Garlic Bulbs

  2 cloves $2.49
• Olive oil

  3 tablespoons
• Fine sea salt

  2 teaspoons
• Smoked paprika

  1 teaspoon
• Black pepper

  1/4 teaspoon
• Sliced almonds

  2 tablespoons
• Sherry vinegar

  1 tablespoon

Instructions

1. Heat the oven to 425°F with a rack in the upper-middle position. Pat 12 oz skin-on coho salmon dry and cut into 2 portions. Season all sides with 3/4 teaspoon fine sea salt, then season the flesh with 1/2 teaspoon smoked paprika and 1/4 teaspoon black pepper. Refrigerate while preparing the vegetables.

2. Wash 1 lb Yukon Gold potatoes and cut into 1/2-inch cubes, leaving the skins on. On a large rimmed baking sheet, toss with 1 tablespoon olive oil and 3/4 teaspoon fine sea salt. Spread over half the sheet in a single layer.

3. Trim 12 oz Brussels sprouts and halve them lengthwise, quartering particularly large ones. Toss in a bowl with 1 tablespoon olive oil and 1/2 teaspoon fine sea salt. Peel and finely chop 2 garlic cloves; set the garlic aside separately.

4. Roast the potatoes for 15 minutes. Turn them, then add the prepared Brussels sprouts to the other half of the sheet, cut-side down. Roast another 20–25 minutes, until the potatoes are golden and tender and the sprouts have browned edges.

5. During the vegetables’ final 10 minutes, heat 2 teaspoons olive oil in a nonstick skillet over medium-high heat. Add the seasoned salmon skin-side down and press gently with a spatula for the first 20 seconds. Cook for 4–6 minutes, until the skin is crisp. Flip and cook for 1–3 minutes more, pulling the salmon when the center reaches 125°F. Transfer skin-side up to a plate and rest for 3 minutes while making the dressing.

6. Lower the skillet heat to medium-low and let it cool for 30 seconds. Add 1 teaspoon olive oil and 2 tablespoons sliced almonds; stir for 1–2 minutes until lightly golden. Add the prepared garlic and cook for 30 seconds. Remove from the heat, stir in 1/2 teaspoon smoked paprika, then carefully add 1 tablespoon sherry vinegar and 2 tablespoons water. Swirl to make a loose, warm dressing.

7. Divide the roasted potatoes and Brussels sprouts between two plates. Set a salmon portion alongside each, keeping the crisp skin facing up. Spoon the warm almond-paprika dressing around the salmon and over the vegetables, leaving the skin uncovered.

Want more detail? See the temperature guide.