Careme

Ingredients

• Simple Truth Natural Chicken Breasts

  12 ounces $5.99
• Kroger Quinoa

  1/2 cup dry $3.29
• Organic Lacinato Kale

  1 bunch, yielding about 6 ounces after stemming $3.00
• Carrots

  6 ounces $1.39
• Garlic

  2 cloves $0.79
• Fresh thyme

  2 teaspoons leaves $2.49
• Organic lemon

  1 $1.29
• Extra-virgin olive oil

  2 tablespoons
• Dijon mustard

  1 teaspoon
• Diamond Crystal kosher salt

  3 teaspoons, divided
• Black pepper

  1/2 teaspoon, divided

Instructions

1. Prepare the vegetables and herbs:

   • Strip the stems from 1 bunch organic lacinato kale, yielding about 6 ounces of leaves; wash and thinly slice.
   • Scrub 6 ounces carrots and cut into thin half-moons.
   • Mince 2 garlic cloves.
   • Strip and measure 2 teaspoons fresh thyme leaves.

   Keep these components separate.

2. Cut 12 ounces chicken breasts horizontally into two evenly thick cutlets, about 1/2 inch thick. Season with 1 1/2 teaspoons Diamond Crystal kosher salt, 1/4 teaspoon black pepper, and 1 teaspoon of the prepared thyme. Let stand while you start the quinoa.

3. Rinse 1/2 cup dry quinoa in a fine-mesh strainer. Place in a small saucepan with 1 cup water and 1/4 teaspoon Diamond Crystal kosher salt. Bring to a boil, cover, and reduce to low. Simmer for 15 minutes, then remove from the heat and let stand, covered, for 5 minutes. Fluff with a fork.

4. While the quinoa cooks, zest and juice 1 lemon. In a small bowl, whisk together the dressing:

   • 1 teaspoon lemon zest
   • 2 tablespoons lemon juice
   • 1 teaspoon Dijon mustard
   • 1 teaspoon prepared thyme leaves
   • 1/4 teaspoon black pepper

   Save any excess lemon juice for another use.

5. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the seasoned chicken and cook for 4–5 minutes per side, until golden and the center reaches 160°F. Transfer to a clean plate and rest for 5 minutes.

6. Add 1 tablespoon olive oil to the skillet, followed by the prepared carrots and 1 1/4 teaspoons Diamond Crystal kosher salt. Cook over medium heat for 3 minutes, stirring. Add the prepared garlic and stir for 30 seconds. Add the prepared kale and 1/4 cup water; cover and cook for 3 minutes. Uncover and cook for 1–2 minutes, until the carrots are tender and excess water has evaporated.

7. Toss the warm quinoa with half the lemon-thyme dressing. Slice the rested chicken across the grain.

8. Divide the quinoa between two bowls. Arrange the kale and carrots alongside, top with the sliced chicken, and spoon the other half of the dressing over the bowls.

Want more detail? See the temperature guide.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin

  12 ounces $4.99
• Brussels sprouts

  12 ounces $3.29
• Yukon Gold potatoes

  8 ounces $1.29
• Honeycrisp apple

  1 large, about 8 ounces $2.49
• Garlic

  2 cloves $0.79
• Olive oil

  2 tablespoons
• Table salt

  1 3/4 teaspoons
• Ground black pepper

  1/2 teaspoon
• Dried thyme

  1/2 teaspoon
• Apple cider vinegar

  1 tablespoon
• Dijon mustard

  1 teaspoon
• Maple syrup

  2 teaspoons

Instructions

1. Heat the oven to 425°F with a rack in the center. Trim and halve 12 ounces Brussels sprouts, quartering any very large ones. Cut 8 ounces Yukon Gold potatoes into 1/2-inch pieces.

2. On a large rimmed sheet pan, toss together:

   • The prepared Brussels sprouts and potatoes
   • 1 tablespoon olive oil
   • 1 teaspoon table salt
   • 1/4 teaspoon ground black pepper

   Spread into a single layer, placing the sprouts cut-side down.

3. Pat 12 ounces pork tenderloin dry and trim away any silverskin. Rub with:

   • 1 teaspoon olive oil
   • 3/4 teaspoon table salt
   • 1/4 teaspoon ground black pepper
   • 1/2 teaspoon dried thyme

   Set the seasoned pork on a plate while the vegetables begin roasting.

4. Roast the vegetables for 15 minutes.

5. Meanwhile, core 1 large Honeycrisp apple, about 8 ounces, and cut into 8 wedges. Peel and finely grate 2 garlic cloves. In a small bowl, whisk the grated garlic with:

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

   Set this maple-mustard dressing aside for finishing.

6. Turn the vegetables and move them toward the edges of the pan. Place the seasoned pork in the center and tuck the apple wedges among the vegetables. Roast for 18–23 minutes, until the pork reaches 145°F in its thickest part and the vegetables are tender and browned. Transfer the pork to a clean board and rest for 5 minutes; if necessary, leave the vegetables and apples in the oven during the rest to finish browning.

7. Slice the rested pork across the grain. Divide the roasted vegetables and apples between two plates, arrange the pork alongside, and spoon the maple-mustard dressing over the pork and apples.

Want more detail? See the temperature guide.

Ingredients

• Simple Truth Organic® Red Lentils

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

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

  1/2 medium (about 4 oz) $0.89
• Garlic

  2 cloves $0.79
• Organic ginger root

  1 tablespoon finely grated $3.99
• Neutral cooking oil

  1 tablespoon
• Black mustard seeds

  1/2 teaspoon
• Cumin seeds

  1/2 teaspoon
• Ground coriander

  1 teaspoon
• Ground turmeric

  1/2 teaspoon
• Ground cinnamon

  1/4 teaspoon
• Cayenne pepper

  1/8 teaspoon
• Fine sea salt

  1 1/4 teaspoons
• Unsweetened full-fat coconut milk

  1/2 cup
• Organic lime

  1 $1.29

Instructions

1. Prepare the vegetables and aromatics:

   • Peel and seed 1 small butternut squash, about 1 1/2 lb whole, and cut the resulting approximately 1 lb flesh into 1/2-inch cubes.
   • Finely dice 1/2 medium yellow onion (about 4 oz).
   • Mince 2 garlic cloves.
   • Finely grate enough ginger root to measure 1 tablespoon.

   Keep the squash separate from the aromatics.

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

3. Heat 1 tablespoon neutral cooking oil in a medium heavy-bottomed pot over medium heat. Add 1/2 teaspoon black mustard seeds and 1/2 teaspoon cumin seeds. Partially cover to contain popping seeds and toast for 30–60 seconds, until fragrant.

4. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened. Add the minced garlic and grated ginger and stir for 1 minute.

5. Reduce the heat to medium-low and stir in the ground spices:

   • 1 teaspoon ground coriander
   • 1/2 teaspoon ground turmeric
   • 1/4 teaspoon ground cinnamon
   • 1/8 teaspoon cayenne pepper

   Cook for 20 seconds, stirring, just until fragrant.

6. Add the squash, drained lentils, 1 1/4 teaspoons fine sea salt, and 2 cups water. Bring to a gentle boil, then cover partially and simmer over low heat for 20–25 minutes, stirring occasionally, until the squash is tender and the lentils have softened into a thick curry. If it starts sticking before the squash is tender, add 1/4 cup water.

7. Stir in 1/2 cup unsweetened full-fat coconut milk and simmer uncovered for 3 minutes. Halve 1 lime, squeeze one half into the curry, and cut the other half into wedges.

8. Divide the curry between two bowls, keeping a few squash pieces visible on top, and serve with the lime wedges.

Want more detail? See the temperature guide.