Careme

Ingredients

• Simple Truth® Mild Italian Chicken Sausage

  8 oz $5.99
• Private Selection® Italian Rigatoni

  6 oz dry $1.99
• Organic Lacinato Kale

  1 bunch, about 8 oz $3.00
• Yellow onion

  1 small, about 4 oz $0.89
• Garlic

  2 cloves $0.79
• Olive oil

  1 tablespoon
• Table salt

  2 tablespoons plus 1/4 teaspoon
• Fennel seeds

  1/4 teaspoon
• Crushed red pepper flakes

  1/8 teaspoon
• Red wine vinegar

  1 teaspoon
• Finely grated Parmesan

  2 tablespoons

Instructions

1. Bring 2 quarts water to a boil in a large pot. Wash 1 bunch lacinato kale, about 8 oz, strip off the tough stems, and slice the leaves into thin ribbons.

2. Peel and finely dice 1 small yellow onion, about 4 oz. Peel and mince 2 garlic cloves, keeping them separate from the onion.

3. Remove any casings from 8 oz chicken sausage. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sausage and cook for 6–8 minutes, breaking it into small pieces, until browned and the largest pieces reach 165°F. Do not add salt to the already-seasoned sausage.

4. Add 6 oz dry rigatoni and 2 tablespoons table salt to the boiling water. Cook according to the package's al dente timing, stirring occasionally. Before draining, reserve 1 cup pasta water.

5. While the pasta cooks, reduce the skillet heat to medium. Add the diced onion and cook for 3–4 minutes until softened. Add the minced garlic, 1/4 teaspoon fennel seeds, and 1/8 teaspoon crushed red pepper flakes; stir for 30 seconds. Add the prepared kale, 1/4 teaspoon table salt, and 1/4 cup of the pasta water scooped from the pot. Cover and cook for 4–5 minutes until the kale is tender. The modest added salt accounts for the seasoned sausage and salty pasta water.

6. Add the drained rigatoni to the skillet with 1/4 cup reserved pasta water and 1 teaspoon red wine vinegar. Toss over medium heat for 1–2 minutes until glossy, adding reserved pasta water 2 tablespoons at a time if needed. Remove from the heat and stir in 1 tablespoon finely grated Parmesan.

7. Divide the pasta between two shallow bowls, distributing the sausage and kale evenly. Finish with the remaining 1 tablespoon finely grated Parmesan.

Want more detail? See the temperature guide.

Ingredients

• La Preferida® Lentils (Dry)

  1/2 cup dry (about 3.5 oz) $1.59
• Kroger® Original Couscous

  1/2 cup dry (about 3 oz) $2.49
• Butternut squash

  1 1/2 lb whole, yielding about 1 lb peeled and seeded $1.49
• Red onion

  1 small (about 4 oz) $1.19
• Garlic

  2 cloves $0.79
• Organic lemon

  1, yielding 1 teaspoon zest and 2 tablespoons juice $1.29
• Fresh oregano

  1 tablespoon chopped leaves $2.49
• Extra-virgin olive oil

  2 tablespoons
• Feta cheese

  2 oz
• Morton kosher salt

  1 1/2 teaspoons, divided
• Ground black pepper

  1/4 teaspoon

Instructions

1. Preheat the oven to 425°F. Prepare the roasting ingredients:

   • 1 1/2 lb whole butternut squash: peel, seed and cut into 3/4-inch cubes, yielding about 1 lb
   • 1 small red onion (about 4 oz): peel and cut into thin wedges
   • 2 garlic cloves: peel and finely chop
   • 1 tablespoon olive oil
   • 1 teaspoon Morton kosher salt

   Toss everything together on a large rimmed baking sheet and spread into a single layer. Roast for 25–30 minutes, turning once, until the squash is tender and golden at the edges.

2. While the vegetables roast, rinse 1/2 cup dry lentils and place in a small saucepan with 2 cups water and 1/4 teaspoon Morton kosher salt. Bring to a boil, then reduce to a gentle simmer. Cook partially covered for 25–35 minutes, until tender but still holding their shape; add a splash of water if needed to keep them submerged. Drain well.

3. Zest and juice 1 lemon. Whisk together the dressing in a large bowl:

   • 1 teaspoon lemon zest
   • 2 tablespoons lemon juice
   • 1 tablespoon olive oil
   • 1 tablespoon fresh oregano leaves, finely chopped
   • 1/4 teaspoon ground black pepper

   Set the lemon-oregano dressing aside.

4. When the lentils are nearly tender, bring 1/2 cup water and 1/4 teaspoon Morton kosher salt to a boil in another small saucepan. Stir in 1/2 cup dry couscous, cover and remove from the heat. Let stand for 5 minutes, then fluff with a fork.

5. Add the warm, drained lentils to the lemon-oregano dressing and toss gently to coat.

6. Divide the couscous between two bowls. Spoon the dressed lentils over it, arrange the roasted vegetables alongside, and crumble 2 oz feta evenly over both bowls. Spoon any dressing left in the mixing bowl over the vegetables and serve warm.

Want more detail? See the temperature guide.

Ingredients

• Fresh wild-caught coho salmon

  1 lb, cut into 2 portions $12.99
• Fresh Brussels sprouts

  3/4 lb $2.99
• Organic Honeycrisp apple

  1 large apple, about 1/2 lb $2.49
• Yukon Gold potatoes

  3/4 lb $1.29
• Garlic

  2 cloves $0.79
• Olive oil

  1 tablespoon
• Fine sea salt

  1 tablespoon plus 2 teaspoons
• Black pepper

  1/2 teaspoon
• Dijon mustard

  1 tablespoon
• Pure maple syrup

  1 tablespoon
• Apple cider vinegar

  2 teaspoons
• Unsalted butter

  2 tablespoons
• Milk

  1/4 cup

Instructions

1. Heat the oven to 425°F with racks in the upper and lower thirds. Line two rimmed baking sheets with parchment. Trim and halve 3/4 lb Brussels sprouts, quartering any very large ones. Core 1 large Honeycrisp apple, about 1/2 lb, and cut into thick wedges.

2. Pat 1 lb coho salmon dry and divide into two portions if needed. Season the flesh with 3/4 teaspoon fine sea salt and 1/4 teaspoon black pepper. Place skin-side down on one prepared baking sheet and refrigerate while preparing the sides.

3. Peel 3/4 lb Yukon Gold potatoes and cut into 1-inch chunks. Place in a medium saucepan with 3 3/4 cups cold water and 1 tablespoon fine sea salt; the water should cover the potatoes. Bring to a boil, then simmer for 15–18 minutes, until easily pierced. Drain thoroughly and return to the warm saucepan.

4. Toss the prepared Brussels sprouts with 2 teaspoons olive oil, 1 teaspoon fine sea salt and 1/4 teaspoon black pepper. Spread on the second baking sheet, cut-side down. Roast on the lower rack for 15 minutes. Turn the sprouts and toss in the prepared apple wedges, coating them with the seasoned oil on the pan. Spread everything out and roast for another 12–15 minutes, until the sprouts are browned and tender and the apples are tender but still hold their shape.

5. While the sides cook, stir together the salmon glaze:

   • 1 tablespoon Dijon mustard
   • 1 tablespoon pure maple syrup
   • 2 teaspoons apple cider vinegar
   • 1 teaspoon olive oil

   When the apples go into the oven, brush the glaze over the salmon. Roast on the upper rack for 10–12 minutes, until the thickest part reaches 125°F. Rest for 3 minutes.

6. Peel and finely mince 2 garlic cloves. Melt 2 tablespoons unsalted butter in a small skillet over medium heat for 2–3 minutes, swirling until the milk solids turn golden and smell nutty. Reduce the heat to low, add the minced garlic and cook for 30 seconds. Stir in 1/4 cup milk and warm gently for 1 minute.

7. Add the warm brown-butter mixture and 1/4 teaspoon fine sea salt to the drained potatoes. Mash until smooth, then cover to keep warm until the salmon has rested.

8. Spoon the potatoes onto two warmed plates and sweep each portion into a broad mound. Set the salmon alongside, spoon over any glaze from its baking sheet, and arrange the browned Brussels sprouts and apple wedges beside it.

Want more detail? See the temperature guide.