Careme

Ingredients

• Fresh Coho Salmon Fillet

  12 oz, cut into 2 portions $14.99
• Fresh Bagged Green Beans

  10 oz $2.19
• Yukon Gold Potatoes

  10 oz $1.29
• Fresh Organic Lemon

  1 small lemon, for 1 teaspoon zest and 1 tablespoon juice $1.29
• Garlic

  2 cloves $0.79
• Fresh Sage

  6 medium leaves $2.49
• Olive oil

  1 tablespoon plus 1 teaspoon
• Unsalted butter

  2 tablespoons
• Fine sea salt

  1 3/4 teaspoons, divided
• Black pepper

  1/4 teaspoon

Instructions

1. Heat the oven to 425°F. Scrub 10 oz Yukon Gold potatoes and cut into 3/4-inch pieces. On a rimmed baking sheet, toss them with 1 tablespoon olive oil and 1/2 teaspoon fine sea salt. Arrange with flat sides down.

2. Pat 12 oz coho salmon dry, remove any pin bones, and cut into 2 portions. Season with 3/4 teaspoon fine sea salt and 1/4 teaspoon black pepper. Place skin-side down in a small parchment-lined baking dish and refrigerate while the potatoes begin cooking.

3. Trim 10 oz green beans. Thinly slice 2 garlic cloves. From 1 small lemon, finely grate 1 teaspoon zest and squeeze 1 tablespoon juice, keeping them separate. Tear 6 medium sage leaves into large pieces.

4. Roast the potatoes for 20 minutes, then turn them. Put the salmon in the oven on a separate rack and continue roasting both for 10–14 minutes, until the potatoes are golden and tender and the salmon reaches 125°F in the thickest part. Rest the salmon for 3 minutes.

5. While the salmon roasts, heat 1 teaspoon olive oil in a large skillet over medium-high heat. Add the prepared green beans and 1/2 teaspoon fine sea salt; sauté for 2 minutes. Add 3 tablespoons water, cover, and cook for 3–4 minutes. Uncover, add the sliced garlic, and cook for 1–2 minutes until the water evaporates and the beans are crisp-tender. Remove from the heat and toss with the measured lemon zest.

6. As the salmon finishes, melt 2 tablespoons unsalted butter in a small saucepan over medium heat. Add the torn sage and cook for 2–3 minutes, swirling frequently, until the butter smells nutty and its milk solids turn golden brown. Remove from the heat and carefully stir in the measured lemon juice; it will sputter.

7. Divide the roasted potatoes and green beans between two warm plates. Set a salmon portion alongside them, then spoon the lemon-sage brown butter over the fish, distributing the crisp sage leaves evenly.

Want more detail? See the temperature guide.

Ingredients

• Kroger® Ground Pork

  8 oz $3.99
• Zucchini

  1 lb $1.79
• Kroger® Enriched Long Grain White Rice

  3/4 cup dry (about 5 oz) $1.79
• Green onions

  1 small bunch $1.19
• Garlic

  2 cloves $0.79
• Organic ginger root

  2 teaspoons finely grated $3.99
• Neutral cooking oil

  1 tablespoon
• Diamond Crystal kosher salt

  2 1/2 teaspoons, divided
• Soy sauce

  2 teaspoons
• Unseasoned rice vinegar

  2 teaspoons
• Sugar

  1/2 teaspoon
• Cornstarch

  1 teaspoon
• Sichuan peppercorns

  1/2 teaspoon, finely crushed
• Crushed red pepper

  1/4 teaspoon

Instructions

1. Rinse 3/4 cup dry white rice and drain. Place in a small saucepan with 1 1/4 cups water and 1/2 teaspoon Diamond Crystal kosher salt. Bring to a boil, cover, and reduce to low. Cook for 15–18 minutes, until the water is absorbed, then remove from the heat and rest, covered, for 10 minutes. Prepare the stir-fry while the rice cooks.

2. Gently mix 8 oz ground pork with 1 teaspoon Diamond Crystal kosher salt. Set aside while preparing the vegetables.

3. Trim 1 lb zucchini, halve lengthwise, and cut into 1/2-inch-thick half-moons; pat dry. Thinly slice 1 small bunch green onions, keeping the white and green parts separate. Mince 2 garlic cloves and finely grate enough ginger root to measure 2 teaspoons.

4. Mix the sauce in a small bowl until smooth:

   • 2 teaspoons soy sauce
   • 2 teaspoons unseasoned rice vinegar
   • 1/2 teaspoon sugar
   • 1 teaspoon cornstarch
   • 3 tablespoons water

5. Heat a wide, preferably 12-inch skillet over medium-high heat. Add 2 teaspoons neutral cooking oil and the zucchini. Cook for 6–8 minutes, turning occasionally, until browned but still slightly firm. Season with 1 teaspoon Diamond Crystal kosher salt and transfer to a plate.

6. Add the remaining 1 teaspoon neutral cooking oil to the skillet, then add the seasoned pork. Press into a thin layer and let brown undisturbed for 2 minutes. Break into small crumbles and cook for another 3–4 minutes, until the pork reaches 160°F.

7. Reduce the heat to medium. Add the prepared green onion whites, garlic, and ginger, along with 1/2 teaspoon finely crushed Sichuan peppercorns and 1/4 teaspoon crushed red pepper. Stir for 30–45 seconds, until fragrant.

8. Return the browned zucchini to the skillet. Stir the sauce again, pour it in, and toss for 1–2 minutes, until glossy and lightly thickened. Fold in half the prepared green onion greens.

9. Fluff the rice and divide between two bowls. Spoon the pork and zucchini alongside it, drizzle with the skillet sauce, and finish with the remaining prepared green onion greens.

Want more detail? See the temperature guide.

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
• Kroger® Basmati Rice

  1/2 cup dry (about 3.25 oz) $3.99
• Yellow onion

  1 small (about 4 oz) $0.99
• Garlic

  2 cloves $0.79
• Fresh ginger

  2 teaspoons finely grated $3.99
• Neutral cooking oil

  1 tablespoon
• Curry powder

  2 teaspoons
• Ground turmeric

  1/4 teaspoon
• Ground cinnamon

  1/8 teaspoon
• Crushed red pepper

  1/8 teaspoon
• Light coconut milk

  1/2 cup
• Fine sea salt

  1 1/8 teaspoons, divided
• Fresh organic lemon

  1/2 lemon, yielding 1 tablespoon juice $1.29

Instructions

1. Peel and seed 1 lb butternut squash, then cut the resulting approximately 12 oz flesh into 1/2-inch cubes. Rinse 3/4 cup dry red lentils in a fine-mesh strainer and drain.

2. Peel and finely dice 1 small yellow onion (about 4 oz). Mince 2 garlic cloves, and peel and grate enough ginger to measure 2 teaspoons; keep the onion separate from the garlic and ginger.

3. Rinse 1/2 cup dry basmati rice and drain. Combine it in a small saucepan with 3/4 cup water and 1/8 teaspoon fine sea salt. Bring to a boil, cover and reduce the heat to low. Cook for 12–15 minutes, until the water is absorbed, then remove from the heat and leave covered for 5 minutes. Prepare the curry while the rice cooks.

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

5. Reduce the heat to medium-low and stir these spices into the softened aromatics:

   • 2 teaspoons curry powder
   • 1/4 teaspoon ground turmeric
   • 1/8 teaspoon ground cinnamon
   • 1/8 teaspoon crushed red pepper

   Cook, stirring, for 30 seconds, just until fragrant.

6. Add the prepared squash, rinsed lentils, 1 teaspoon fine sea salt and 1 3/4 cups water. Bring to a gentle simmer, then partially cover and cook over low heat for 18–22 minutes, stirring occasionally, until the squash is easily pierced and the lentils have softened into a thick sauce. If the mixture begins to catch before the squash is tender, stir in 1/4 cup water.

7. Stir 1/2 cup light coconut milk into the curry and simmer uncovered for 3 minutes. Squeeze 1/2 lemon to obtain 1 tablespoon juice, then remove the curry from the heat and stir in the juice.

8. Fluff the rice and divide it between two shallow bowls. Spoon the curry alongside, leaving some golden squash cubes visible on top.

Want more detail? See the temperature guide.