Careme

Ingredients

• Simple Truth® Mild Italian Chicken Sausage

  8 ounces $5.99
• Kroger® Cavatappi Noodles

  6 ounces dry $1.33
• Organic Lacinato Kale

  1 bunch, about 8 ounces $3.00
• Kroger® Whole White Mushrooms

  8 ounces $2.39
• Garlic

  3 cloves $0.79
• Olive oil

  2 tablespoons, divided
• Morton kosher salt flakes

  2 tablespoons plus 2½ teaspoons, divided
• Black pepper

  ¼ teaspoon
• Crushed red pepper flakes

  ⅛ teaspoon
• Parmesan cheese

  ½ ounce, finely grated, about ¼ cup
• Caparzo Sangiovese Toscana

  1 bottle $18.99

Instructions

1. Bring 2 quarts of water to a boil in a pasta pot. Meanwhile, wash 1 bunch lacinato kale (about 8 ounces), strip out the tough stems, and slice the leaves into thin ribbons.

2. Wipe clean and thinly slice 8 ounces white mushrooms. Peel and mince 3 garlic cloves.

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

4. Add 2 tablespoons plus 2 teaspoons Morton kosher salt flakes to the boiling water, then add 6 ounces dry cavatappi. Cook until al dente according to the package, while continuing with the skillet steps. Before draining, reserve 1 cup pasta water.

5. Add the remaining 1 tablespoon olive oil to the sausage skillet. Add the sliced mushrooms and cook over medium-high heat for 5–6 minutes, stirring occasionally, until browned.

6. Reduce the skillet heat to medium and add the following:

   • The minced garlic
   • ⅛ teaspoon crushed red pepper flakes
   • ¼ teaspoon black pepper

   Stir for 30 seconds, until fragrant.

7. Add the prepared kale, ½ teaspoon Morton kosher salt flakes, and ¼ cup plain water. Cover and cook for 3–4 minutes, then uncover and stir until the kale is tender and the water has mostly evaporated. The modest vegetable seasoning leaves room for the salty sausage, cheese, and pasta water.

8. Return the cooked sausage to the skillet and add the drained pasta with ¼ cup reserved pasta water. Toss over medium heat for 1–2 minutes. Remove from the heat and stir in ½ ounce finely grated Parmesan. If needed, add reserved pasta water 1 tablespoon at a time until the sauce lightly coats the pasta.

9. Divide between two shallow bowls, distributing the sausage, mushrooms, and kale evenly, and serve immediately.

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Ingredients

• Kroger® Ground Pork

  10 oz $3.99
• Green cabbage

  1 lb $0.99
• Kroger® Enriched Long Grain White Rice

  1/2 cup dry, about 3.5 oz $1.79
• Garlic

  2 cloves $0.79
• Organic ginger root

  1 tablespoon finely minced $3.99
• Green onions

  2 $1.19
• Morton kosher salt flakes

  1 1/2 teaspoons, divided
• Neutral cooking oil

  1 tablespoon, divided
• Soy sauce

  1 tablespoon
• Unseasoned rice vinegar

  1 tablespoon
• Sugar

  1 teaspoon
• Crushed red pepper flakes

  1/4 teaspoon
• Sichuan peppercorns

  1/2 teaspoon

Instructions

1. Mix 10 oz ground pork with 3/4 teaspoon Morton kosher salt flakes and set aside while preparing the vegetables. Cut 1 lb green cabbage into roughly 1-inch pieces, discarding the core, and dry thoroughly. Mince 2 garlic cloves. Finely mince enough ginger root to measure 1 tablespoon. Thinly slice 2 green onions, keeping their whites and greens separate. Crush 1/2 teaspoon Sichuan peppercorns finely with a mortar or the bottom of a heavy pan.

2. Rinse 1/2 cup dry long-grain white rice and drain. Put it in a small saucepan with 3/4 cup water and 1/4 teaspoon Morton kosher salt flakes. Bring to a boil, cover, reduce the heat to low, and cook for 18 minutes. Remove from the heat and rest, covered, for 5 minutes. Prepare the stir-fry while the rice cooks.

3. Stir together the sauce in a small bowl:

   • 1 tablespoon soy sauce
   • 1 tablespoon unseasoned rice vinegar
   • 1 teaspoon sugar
   • 1/4 teaspoon crushed red pepper flakes

   Add 2 tablespoons water and stir until the sugar dissolves.

4. Heat a large skillet or wok over medium-high heat. Add 1 teaspoon neutral cooking oil and half the prepared cabbage. Stir-fry for 3–4 minutes, letting it sit briefly between tosses so the edges brown, then transfer to a bowl. Repeat with another 1 teaspoon oil and the other half of the cabbage. Toss the cooked cabbage with 1/2 teaspoon Morton kosher salt flakes; the sauce will provide additional seasoning.

5. Add the final 1 teaspoon oil to the skillet, followed by the seasoned pork. Cook over medium-high heat for 5–6 minutes, breaking it into small crumbles and allowing some browning, until it reaches 160°F.

6. Add the prepared garlic, ginger, green onion whites, and crushed Sichuan peppercorns to the pork. Stir-fry for 30 seconds, then return the cooked cabbage and pour in the sauce. Toss for 1–2 minutes until the cabbage is crisp-tender and glossy rather than swimming in liquid.

7. Fluff the rice and divide between two shallow bowls. Spoon the pork and cabbage alongside it, scatter the prepared green onion greens over the top, and serve immediately.

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Ingredients

• Simple Truth® Natural Lamb Loin Chops

  1¼ pounds bone-in, about 4 chops, 1 inch thick $16.99
• Butternut squash

  1½ pounds whole, yielding about 1 pound peeled and seeded $1.49
• Garlic

  3 cloves $0.79
• Lemon

  1 medium $1.29
• Fresh mint

  2 tablespoons chopped leaves $2.49
• Plain Greek yogurt

  ½ cup
• Tahini

  2 tablespoons
• Olive oil

  3 tablespoons
• Ground cumin

  1½ teaspoons
• Ground allspice

  ½ teaspoon
• Ground cinnamon

  ¼ teaspoon
• Black pepper

  ½ teaspoon
• Morton kosher salt flakes

  2⅞ teaspoons, divided
• Alexandria Nicole Jet Black Syrah Washington Red Wine

  1 bottle $28.99

Instructions

1. Heat the oven to 425°F. Pat dry 1¼ pounds lamb loin chops and season all over with 1¾ teaspoons Morton kosher salt flakes. Let them stand while you prepare the squash, about 15 minutes.

2. Peel and seed 1½ pounds whole butternut squash, then cut the approximately 1 pound prepared flesh into ¾-inch cubes. Toss on a large rimmed baking sheet with:

   • 2 tablespoons olive oil
   • ½ teaspoon ground cumin
   • ¼ teaspoon ground cinnamon
   • 1 teaspoon Morton kosher salt flakes

   Spread in a single layer. Roast for 25–30 minutes, turning after 15 minutes, until tender with browned edges.

3. While the squash roasts, finely mince 3 garlic cloves, keeping 2 cloves separate from 1 clove. Zest 1 medium lemon to obtain 1 teaspoon zest, then squeeze out 2 tablespoons juice. Chop enough fresh mint leaves to measure 2 tablespoons.

4. Make the tahini yogurt by whisking together:

   • ½ cup plain Greek yogurt
   • 2 tablespoons tahini
   • 1 minced garlic clove
   • 2 tablespoons lemon juice
   • ⅛ teaspoon Morton kosher salt flakes

   Whisk in 1–2 tablespoons water, as needed, until smooth and spoonable. Set aside.

5. Mix a spice rub using:

   • 2 minced garlic cloves
   • 1 teaspoon lemon zest
   • 1 teaspoon ground cumin
   • ½ teaspoon ground allspice
   • ½ teaspoon black pepper

   Rub this mixture over the salted lamb chops.

6. When the squash has about 12 minutes left, heat a large heavy skillet over medium-high heat for 2 minutes. Add 1 tablespoon olive oil and the seasoned chops. Sear for 3–4 minutes per side, lowering the heat if the garlic starts to darken. Briefly hold the chops on their fatty edges with tongs to brown them. Pull the lamb at 135°F in the center, avoiding the bone, and rest on a plate for 5 minutes.

7. Spread the tahini yogurt across two dinner plates. Arrange the roasted squash beside it and place the rested lamb chops partly over the sauce. Spoon any resting juices over the lamb and scatter the 2 tablespoons chopped mint over both plates.

Want more detail? See the temperature guide.