Careme

Ingredients

• Simple Truth Organic® Red Lentils

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

  1 lb whole, yielding about 12 oz peeled and seeded $1.49
• Jumbo Yellow Onion

  4 oz (about 1/2 large onion) $0.99
• Kroger® Peeled Garlic

  2 cloves (about 1/4 oz) $2.99
• Organic Ginger Root

  1/2 oz, yielding 2 teaspoons grated $3.99
• Neutral cooking oil

  1 tablespoon
• Black or brown mustard seeds

  1 teaspoon
• Cumin seeds

  1/2 teaspoon
• Ground turmeric

  1/2 teaspoon
• Cayenne pepper

  1/8 teaspoon
• Unsweetened canned coconut milk

  1/2 cup
• Fine sea salt

  1 teaspoon
• Organic Lemon

  1/2 lemon, yielding 1 tablespoon juice $1.29

Instructions

1. Peel and seed 1 lb butternut squash, then cut the flesh into 1/2-inch cubes; you should have about 12 oz. Peel and finely dice 4 oz yellow onion.

2. Mince 2 garlic cloves (about 1/4 oz). Peel and grate 1/2 oz ginger to yield 2 teaspoons.

3. Rinse 3/4 cup dry red lentils under cool water in a fine-mesh sieve and drain.

4. Heat 1 tablespoon neutral cooking oil in a medium heavy-bottomed saucepan over medium heat. Add 1 teaspoon mustard seeds and 1/2 teaspoon cumin seeds. Cook for 30–60 seconds, until fragrant and the mustard seeds begin popping; use a lid as a splatter shield.

5. Add the diced onion and cook for 5 minutes, stirring often, until softened. Stir in the prepared garlic and ginger, 1/2 teaspoon ground turmeric, and 1/8 teaspoon cayenne pepper. Cook for 30 seconds.

6. Add the cubed squash, rinsed lentils, 1/2 cup coconut milk, 1 teaspoon fine sea salt, and 2 cups water. Bring to a gentle boil, then reduce to low and partially cover. Simmer for 20–25 minutes, stirring every few minutes to prevent sticking, until the lentils are creamy and the squash is easily pierced with a fork.

7. Squeeze 1/2 lemon to obtain 1 tablespoon juice and stir it into the curry. Mash a few squash cubes against the side of the pot to thicken the sauce. If it is thicker than you like, stir in 1/4 cup hot water.

8. Ladle the curry into two warm, shallow bowls, leaving some squash cubes visible on top.

Want more detail? See the temperature guide.

Ingredients

• Boneless Skinless Fresh Chicken Thighs

  12 ounces $4.49
• Kroger® Enriched Long Grain White Rice

  2/3 cup dry (about 4.5 ounces) $1.79
• Fresh Sweet Corn on the Cob-Each

  2 large ears (about 1 1/2 cups kernels) $0.33
• Fresh Roma Tomato

  8 ounces $1.29
• Fresh Organic Limes - Each

  1 lime $1.29
• Organic Cilantro

  1/4 bunch (about 1/4 cup chopped) $1.69
• Garlic

  2 cloves $0.79
• Olive oil

  2 tablespoons
• Fine sea salt

  1 3/4 teaspoons
• Ground cumin

  1 teaspoon
• Smoked paprika

  1 teaspoon
• Dried oregano

  1/2 teaspoon

Instructions

1. Pat 12 ounces boneless skinless chicken thighs dry and unfold them so they lie flat. Season both sides with 3/4 teaspoon fine sea salt; set aside while starting the rice.

2. Rinse 2/3 cup dry long-grain white rice and drain. Combine in a small saucepan with 1 1/3 cups water and 1/4 teaspoon fine sea salt. Bring to a boil, cover and reduce to low. Cook for 18 minutes, then remove from the heat and leave covered for 5 minutes. Prepare the other components while it cooks.

3. Shuck 2 large ears sweet corn and cut off the kernels. Dice 8 ounces Roma tomatoes. Chop 1/4 bunch cilantro to yield about 1/4 cup, mince 2 garlic cloves, and zest and juice 1 lime. Keep these components separate.

4. Coat the salted chicken with the following seasonings:

   • 1 tablespoon olive oil
   • 1 teaspoon ground cumin
   • 1 teaspoon smoked paprika
   • 1/2 teaspoon dried oregano

   Rub evenly over both sides.

5. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and the corn kernels. Spread into an even layer and cook for 6–8 minutes, stirring occasionally, until golden in spots and tender. Transfer to a bowl.

6. Reduce the skillet heat to medium. Add the seasoned chicken and cook for 5–7 minutes per side, until browned and the thickest part reaches 175°F. During the final minute, add the minced garlic and 2 tablespoons water, stirring the garlic through the pan juices. Transfer the chicken and garlicky juices to a plate and rest for 5 minutes.

7. While the chicken rests, fold the diced tomatoes, chopped cilantro, lime zest, lime juice and 3/4 teaspoon fine sea salt into the charred corn to make the salsa.

8. Fluff the rice and divide between two bowls. Slice the rested chicken across the grain and arrange over the rice. Spoon the corn-tomato salsa alongside and drizzle the chicken with its resting juices.

Want more detail? See the temperature guide.

Ingredients

• Fresh Coho Salmon Fillet

  12 ounces, cut into 2 portions $14.99
• Yukon Gold Potatoes

  1 pound $1.29
• Fresh Bagged Green Beans

  8 ounces $2.19
• Organic Lemon

  1 $1.29
• Fresh Baby Dill

  1/4 ounce, about 2 tablespoons chopped $2.49
• Peeled Garlic

  2 cloves $2.99
• Olive oil

  1 tablespoon
• Unsalted butter

  2 tablespoons
• Fine table salt

  1 7/8 teaspoons, divided
• Ground black pepper

  1/2 teaspoon, divided

Instructions

1. Heat the oven to 425°F with racks in the upper and lower thirds. Line a large rimmed baking sheet and a smaller baking pan with parchment. Scrub 1 pound Yukon Gold potatoes and cut into 1/2-inch-thick wedges.

2. Pat 12 ounces coho salmon dry, remove any pin bones, and cut into 2 equal portions. Season with 3/4 teaspoon fine table salt and 1/4 teaspoon black pepper. Place skin-side down in the smaller pan and refrigerate while preparing the sides.

3. Trim 8 ounces green beans. Thinly slice 2 peeled garlic cloves. Finely chop 1/4 ounce fresh dill to yield about 2 tablespoons. Zest 1 lemon to yield 1 teaspoon zest, then squeeze 1 tablespoon juice; cut the unused lemon into wedges for serving.

4. Toss the potato wedges on the large baking sheet with:

   • 2 teaspoons olive oil
   • 3/4 teaspoon fine table salt
   • 1/4 teaspoon black pepper

   Spread cut-side down in a single layer. Roast on the lower rack for 20 minutes, flip, and roast for another 15–20 minutes until golden and tender.

5. When the potatoes have about 12 minutes left, place the salmon on the upper rack. Roast for 9–12 minutes, depending on thickness, until the center reaches 130°F. Rest for 3 minutes.

6. While the salmon roasts, heat the remaining 1 teaspoon olive oil in a large skillet over medium-high heat. Add the prepared green beans and 3/8 teaspoon fine table salt; sauté for 2 minutes. Add 2 tablespoons water, cover, and steam for 3 minutes. Uncover, add the sliced garlic, and cook for 1–2 minutes until the water evaporates and the beans are crisp-tender. Transfer to a warm plate and cover loosely.

7. Wipe the skillet dry and reduce the heat to medium. Add 2 tablespoons unsalted butter and cook, swirling, for 2–3 minutes until the milk solids turn golden brown and smell nutty. Remove from the heat and carefully stir in the prepared lemon juice, lemon zest, and chopped dill; the butter may briefly sputter.

8. Arrange the roasted potatoes and green beans on two warm plates. Set a salmon portion alongside each, spoon the lemon-dill brown butter over the fish and beans, and finish with the prepared lemon wedges.

Want more detail? See the temperature guide.