Careme

Ingredients

• Simple Truth® Mild Italian Chicken Sausage

  8 oz $5.99
• Private Selection® Italian Rigatoni

  6 oz dry $1.99
• Eggplant

  1/2 medium eggplant, about 12 oz $1.99
• Roma tomatoes

  12 oz $1.29
• Garlic

  2 cloves $0.79
• Fresh basil

  1/4 oz $1.99
• Olive oil

  2 tablespoons
• Fine sea salt

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

  1/8 teaspoon

Instructions

1. Heat the oven to 450°F. Cut 12 oz eggplant into 3/4-inch cubes. On a large rimmed baking sheet, toss with 1 tablespoon olive oil and 1/2 teaspoon fine sea salt, then spread into one layer.

2. Dice 12 oz Roma tomatoes, keeping their juices. Peel and mince 2 garlic cloves. Tear 1/4 oz fresh basil leaves and set them aside for serving.

3. Remove the casings from 8 oz chicken sausage, if present, and break the meat into rough chunks. Do not add salt; the sausage is already seasoned.

4. Roast the eggplant for 25–30 minutes, turning once halfway through, until browned and soft inside. Meanwhile, bring 3 quarts water to a boil in a pasta pot.

5. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the prepared sausage and cook for 6–8 minutes, breaking it into bite-size pieces, until browned and the largest pieces reach 165°F.

6. Reduce the skillet heat to medium. Add the minced garlic and 1/8 teaspoon crushed red pepper flakes; stir for 30 seconds. Add the diced tomatoes with their juices and 1/2 teaspoon fine sea salt. Simmer for 10–12 minutes, stirring and crushing the tomatoes occasionally, until they form a chunky sauce.

7. While the sauce simmers, add 3 tablespoons plus 1/2 teaspoon fine sea salt to the boiling pasta water. Add 6 oz dry rigatoni and cook until just al dente, following the package timing. Reserve 1 cup pasta water before draining.

8. Fold the roasted eggplant and drained rigatoni into the sausage-tomato sauce. Add 1/4 cup reserved pasta water and toss over medium heat for 1–2 minutes until glossy, adding more reserved water 1 tablespoon at a time only if needed.

9. Divide the pasta between two shallow bowls and scatter the torn basil over the top.

Want more detail? See the temperature guide.

Ingredients

• Simple Truth Organic® Red Lentils

  3/4 cup dry (about 5.3 oz) $3.49
• Cauliflower

  12 oz $1.79
• Long-grain white rice

  1/2 cup dry $1.79
• Roma tomatoes

  8 oz $1.29
• Yellow onion

  4 oz $0.99
• Garlic

  2 cloves $0.79
• Fresh ginger

  1 teaspoon finely grated $3.99
• Neutral cooking oil

  1 tablespoon
• Mustard seeds

  1/2 teaspoon
• Cumin seeds

  1/2 teaspoon
• Ground turmeric

  1/2 teaspoon
• Cayenne pepper

  1/8 teaspoon
• Fine sea salt

  1 3/8 teaspoons, divided

Instructions

1. Prepare the vegetables and aromatics:

   • 12 oz cauliflower, cut into small, 1-inch florets; thinly slice any tender stem.
   • 8 oz Roma tomatoes, finely chopped, keeping their juices.
   • 4 oz yellow onion, finely diced.
   • 2 garlic cloves, minced.
   • 1 teaspoon finely grated fresh ginger.

   Keep the cauliflower, tomatoes, and onion separate; the garlic and ginger can share a small bowl.

2. Rinse 3/4 cup dry red lentils in a fine-mesh sieve until the water runs mostly clear, then drain.

3. Rinse 1/2 cup dry long-grain white rice and drain. Place in a small saucepan with 1 cup water and 1/8 teaspoon fine sea salt. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes. Remove from the heat and leave covered for 10 minutes. Cook the curry while the rice cooks and rests.

4. Heat 1 tablespoon neutral cooking oil in a medium heavy saucepan over medium heat. Add 1/2 teaspoon mustard seeds and 1/2 teaspoon cumin seeds. Cover briefly to contain splattering and cook for 30–45 seconds, until fragrant and beginning to pop.

5. Add the prepared onion and cook, stirring, for 5–6 minutes 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 prepared tomatoes and their juices. Cook for 4 minutes, stirring and pressing them with a spoon, until they begin to break down.

7. Stir in the rinsed lentils, 2 1/2 cups water, and 1 1/4 teaspoons fine sea salt. Bring to a gentle boil, then reduce the heat and simmer, partially covered, for 15 minutes, stirring occasionally.

8. Fold in the prepared cauliflower. Cover and gently simmer for 12–15 minutes, stirring occasionally, until the florets are tender and the lentils have broken down into a creamy sauce. If the curry becomes too thick before the cauliflower is tender, stir in 1/4 cup water.

9. Fluff the rice and divide between two shallow bowls. Spoon the curry alongside, arranging a few cauliflower florets on top.

Want more detail? See the temperature guide.

Ingredients

• Fresh Coho Salmon Fillet

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

  8 oz $2.19
• Yukon Gold Potatoes

  12 oz $1.29
• Red Bell Pepper

  1 large, about 6 oz $1.67
• Roma Tomatoes

  12 oz $1.29
• Yellow Onion

  4 oz, about 1/2 medium onion $0.99
• Garlic

  2 cloves $0.79
• Olive oil

  3 tablespoons
• Fine sea salt

  2 5/8 teaspoons
• Smoked paprika

  1/2 teaspoon
• Black pepper

  1/2 teaspoon
• Red wine vinegar

  2 teaspoons

Instructions

1. Heat the oven to 425°F with racks in the upper and lower thirds. Line a large baking sheet and a separate small baking dish with parchment. Pat 12 oz coho salmon dry, cut into 2 equal portions, and season all over with 3/4 teaspoon fine sea salt. Refrigerate while preparing the vegetables.

2. Cut 12 oz Yukon Gold potatoes into 3/4-inch pieces. Toss on the large baking sheet with 1 tablespoon olive oil and 1/2 teaspoon fine sea salt. Spread out with cut sides down.

3. Prepare the vegetables for the piperade, keeping the tomatoes and garlic separate from the onion and pepper:

   • 1 large red bell pepper, about 6 oz, seeded and thinly sliced
   • 4 oz yellow onion, thinly sliced
   • 12 oz Roma tomatoes, cored and diced
   • 2 garlic cloves, finely chopped

4. Trim the stem ends from 8 oz green beans and pat dry.

5. Roast the potatoes on the lower rack for 30–35 minutes, turning after 20 minutes, until golden and tender. Meanwhile, make the piperade and green beans.

6. Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the prepared onion and bell pepper with 1 teaspoon fine sea salt. Cook for 8–10 minutes, stirring occasionally, until softened without deep browning. Stir in the prepared garlic and 1/2 teaspoon smoked paprika for 30 seconds. Add the prepared tomatoes and 1/4 teaspoon black pepper. Simmer uncovered for 12–15 minutes, stirring occasionally, until the vegetables are silky and the juices form a thick sauce. Stir in 2 teaspoons red wine vinegar and keep warm over very low heat.

7. When the potatoes have about 12 minutes left, place the seasoned salmon skin-side down in the small baking dish. Brush with 1 teaspoon olive oil and sprinkle with 1/4 teaspoon black pepper. Roast on the upper rack for 8–12 minutes, depending on thickness, until the center reaches 125°F. Rest for 3 minutes.

8. While the salmon roasts, heat 2 teaspoons olive oil in a second skillet over medium-high heat. Add the trimmed green beans, 3/8 teaspoon fine sea salt (1/4 teaspoon plus 1/8 teaspoon), and 2 tablespoons water. Cover and cook for 4–5 minutes. Uncover and cook for 2–3 minutes more, tossing, until the water evaporates and the beans are crisp-tender with a few browned spots.

9. Spoon the warm piperade onto two plates and set a salmon portion over each, leaving some colorful sauce visible. Arrange the golden potatoes and green beans alongside and serve immediately.

Want more detail? See the temperature guide.