Careme

Ingredients

• Boneless, skinless chicken thighs

  12 oz $4.99
• Quinoa

  1/2 cup dry $3.29
• Fresh Roma tomatoes

  1/2 lb $1.29
• Cucumber

  1/2 cucumber $0.79
• Organic lemon

  1 lemon $1.29
• Garlic

  1 clove $0.79
• Diamond Crystal kosher salt

  2 3/4 teaspoons
• Dried oregano

  1 teaspoon
• Olive oil

  1 tablespoon
• Black pepper

  1/4 teaspoon

Instructions

1. Dice 1/2 lb Roma tomatoes and 1/2 cucumber. Juice 1 lemon and mince 1 garlic clove; keep the vegetables separate from the lemon and garlic.

2. Pat dry 12 oz chicken thighs. Season with 1 1/2 teaspoons Diamond Crystal kosher salt and 1 teaspoon dried oregano, then let stand for 10 minutes while the quinoa starts cooking.

3. Rinse 1/2 cup dry quinoa. Add it to a small saucepan with 1 cup water and 1/4 teaspoon Diamond Crystal kosher salt. Bring to a boil, cover, and simmer gently for 15 minutes. Turn off the heat, leave covered for 5 minutes, then fluff.

4. Heat 2 teaspoons olive oil in a skillet over medium-high heat. Cook the seasoned chicken for about 5–6 minutes per side, until the thickest part reaches 175°F. Rest for 3 minutes, then slice.

5. Whisk the prepared lemon juice and garlic with 1 teaspoon olive oil and 1/4 teaspoon black pepper. Just before serving, toss the diced vegetables with the dressing and 1 teaspoon Diamond Crystal kosher salt.

6. Divide the quinoa between two bowls. Add the sliced chicken and spoon the tomato-cucumber salad alongside.

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Ingredients

• Simple Truth® Mild Italian Chicken Sausage

  8 ounces $5.99
• Kroger® 100% Whole Grain Rotini

  6 ounces dry $1.33
• Zucchini

  12 ounces $1.79
• Fresh Roma Tomato

  12 ounces $1.29
• Garlic

  2 cloves $0.79
• Olive oil

  1 tablespoon
• Plain dry breadcrumbs

  2 tablespoons
• Morton kosher salt

  2 tablespoons plus 2 teaspoons, divided
• Dried oregano

  ½ teaspoon
• Red pepper flakes

  ¼ teaspoon
• Red wine vinegar

  1 teaspoon

Instructions

1. Dice 12 ounces zucchini and 12 ounces Roma tomatoes; mince 2 garlic cloves. Remove the casings from 8 ounces chicken sausage and break the meat into small pieces.

2. Bring 2 quarts water to a boil. Add 2 tablespoons plus 1½ teaspoons Morton kosher salt, then 6 ounces whole-wheat rotini. Cook until al dente, about 9–11 minutes. Reserve ¼ cup pasta water before draining.

3. Meanwhile, heat 1 teaspoon olive oil in a large skillet over medium heat. Add 2 tablespoons plain dry breadcrumbs and stir until golden, about 2–3 minutes. Transfer to a small bowl.

4. Add 2 teaspoons olive oil and the prepared sausage to the skillet. Cook, breaking it up, until browned and the sausage reaches 165°F, about 7–8 minutes. Transfer to a plate.

5. Add the prepared zucchini to the skillet and cook until lightly browned, about 5 minutes. Add the prepared tomatoes and garlic with ½ teaspoon dried oregano, ¼ teaspoon red pepper flakes, and ½ teaspoon Morton kosher salt. Cook until the tomatoes soften, about 4 minutes.

6. Return the sausage to the skillet. Add the drained pasta and 1 teaspoon red wine vinegar; toss for about 2 minutes, adding up to 2 tablespoons reserved pasta water if needed to coat the pasta.

7. Divide between two bowls and scatter the toasted breadcrumbs over each serving.

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Ingredients

• fresh coho salmon fillet

  1 lb, cut into 2 portions $14.99
• fresh bagged green beans

  12 oz $2.19
• red potatoes

  12 oz $1.29
• Roma tomato

  4 oz (about 1 small tomato) $1.29
• garlic

  2 cloves $0.79
• fresh thyme

  1 teaspoon leaves $2.49
• lemon

  1 lemon (about 1 teaspoon zest and 2 tablespoons juice) $1.29
• olive oil

  2 tablespoons
• Morton kosher salt

  2 7/8 teaspoons

Instructions

1. Heat the oven to 425°F. Scrub 12 oz red potatoes and cut them into ¾-inch pieces.

2. Trim 12 oz green beans and dice 4 oz Roma tomato. Mince 2 garlic cloves, strip 1 teaspoon thyme leaves, and zest and juice 1 lemon to yield about 1 teaspoon zest and 2 tablespoons juice.

3. Pat dry 1 lb coho salmon, cut it into 2 portions, and season both sides with 1 1/8 teaspoons Morton kosher salt. Let stand while the potatoes begin roasting.

4. On a sheet pan, toss the potatoes with 1 tablespoon olive oil and ¾ teaspoon Morton kosher salt. Spread them cut-side down and roast for 15 minutes.

5. Toss the prepared green beans and tomato with ½ tablespoon olive oil and 1 teaspoon Morton kosher salt. Add them to the sheet pan beside the potatoes and roast for 15 minutes more, until the beans are tender and the potatoes are browned.

6. During the final 10 minutes of roasting, heat ½ tablespoon olive oil in a skillet over medium-high heat. Sear the salmon skin-side down, if skin-on, for 5–6 minutes; flip and cook 1–2 minutes more, until the thickest part reaches 125°F. Transfer to a plate and rest for 3 minutes.

7. While the salmon rests, lower the skillet heat to medium. Stir the prepared garlic and thyme into the pan drippings for 30 seconds. Add the prepared lemon juice and 2 tablespoons water, scraping up the browned bits; simmer for 1 minute, then turn off the heat and stir in the lemon zest.

8. Plate the roasted potatoes, green beans, and tomatoes with the salmon. Spoon the lemon-thyme pan sauce over the fish.

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