Careme

Ingredients

• Kroger® Quinoa

  1/2 cup dry (about 3 oz) $3.29
• Boneless skinless chicken breast

  12 oz $5.49
• Butternut squash

  1 small, about 1 1/2 lb whole, yielding about 1 lb peeled and seeded $1.49
• Chopped kale

  5 oz $2.79
• Organic lemon

  1, yielding 1 teaspoon zest and 2 tablespoons juice $1.29
• Garlic

  1 small clove $0.79
• Extra-virgin olive oil

  2 tablespoons
• Dijon mustard

  1 teaspoon
• Fine table salt

  2 teaspoons, divided
• Ground black pepper

  1/2 teaspoon, divided

Instructions

1. Heat the oven to 425°F with racks in the upper and lower thirds. Peel and seed 1 small butternut squash, about 1 1/2 lb whole, then cut the flesh into 3/4-inch cubes. Rinse 1/2 cup dry quinoa in a fine-mesh strainer and drain.

2. Remove any tough stem pieces from 5 oz chopped kale and cut large leaves into bite-size pieces. Set aside.

3. Zest and juice 1 lemon, measuring 1 teaspoon zest and 2 tablespoons juice. In a large bowl, whisk together the following to make the lemon-Dijon dressing:

   • 1 teaspoon lemon zest
   • 2 tablespoons lemon juice
   • 1 small garlic clove, finely grated
   • 2 teaspoons olive oil
   • 1 teaspoon Dijon mustard

   Add the prepared kale and 1/4 teaspoon fine table salt. Massage for 1–2 minutes until softened, then set aside.

4. Pat 12 oz chicken breast dry and cut horizontally as needed into cutlets about 3/4 inch thick. Season with 3/4 teaspoon fine table salt and 1/4 teaspoon black pepper. Place on a small baking sheet, rub with 1 teaspoon olive oil, and set aside while the squash begins roasting.

5. On a large rimmed baking sheet, toss the squash cubes with 1 tablespoon olive oil, 3/4 teaspoon fine table salt, and 1/4 teaspoon black pepper. Spread in a single layer and roast on the upper rack for 25–30 minutes, turning after 15 minutes, until tender and browned.

6. As soon as the squash enters the oven, combine the rinsed quinoa, 1 cup water, and 1/4 teaspoon fine table salt in a small saucepan. 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.

7. When the squash has roasted for 10 minutes, place the chicken on the lower oven rack. Roast for 10–14 minutes, until the thickest part reaches 160°F. Rest for 5 minutes, then slice across the grain.

8. Toss the warm quinoa with the dressed kale. Divide between two bowls and arrange the roasted squash and sliced chicken on top. Spoon any dressing left in the bowl over the chicken and serve warm.

Want more detail? See the temperature guide.

Ingredients

• Fresh Coho Salmon Fillet

  12 ounces, cut into 2 portions $14.99
• Brussels sprouts

  12 ounces $2.99
• Yukon Gold potatoes

  12 ounces $1.29
• Organic Fuji apple

  8 ounces $2.79
• Olive oil

  2 tablespoons
• Fine sea salt

  1 3/4 teaspoons
• Ground black pepper

  1/4 teaspoon
• Dried thyme

  1/2 teaspoon
• Apple cider vinegar

  1 tablespoon
• Dijon mustard

  1 teaspoon

Instructions

1. Heat the oven to 425°F with a rack in the middle. Line a large rimmed sheet pan with parchment. Trim and halve 12 ounces Brussels sprouts, quartering any especially large ones. Cut 12 ounces Yukon Gold potatoes into 1/2-inch pieces.

2. Toss the prepared sprouts and potatoes on the sheet pan with:

   • 1 tablespoon olive oil
   • 1 teaspoon fine sea salt
   • 1/8 teaspoon ground black pepper
   • 1/4 teaspoon dried thyme

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

3. Pat 12 ounces coho salmon dry and cut into 2 equal portions if needed. Season the flesh with 3/4 teaspoon fine sea salt. Refrigerate while you prepare the apples and begin roasting the vegetables.

4. Core 8 ounces Fuji apple and cut into 1/2-inch-thick wedges, leaving the peel on. In a bowl, combine:

   • 2 teaspoons olive oil
   • 1 tablespoon apple cider vinegar
   • 1 teaspoon Dijon mustard
   • 1/4 teaspoon dried thyme

   Add the apple wedges and toss to coat.

5. Roast the sprouts and potatoes for 20 minutes. Turn the potatoes and stir the sprouts, then move the vegetables toward the edges of the pan to make room for the salmon.

6. Place the seasoned salmon skin-side down in the cleared space. Brush its flesh with 1 teaspoon olive oil and sprinkle with 1/8 teaspoon ground black pepper. Arrange the dressed apples around it and spoon their dressing over the vegetables. Roast for 10–14 minutes, until the potatoes are tender and the salmon reaches 125°F in its thickest part. Rest the salmon for 3 minutes.

7. Divide the roasted sprouts, potatoes, and apples between two plates. Set a salmon portion alongside each serving and spoon any pan juices over the top.

Want more detail? See the temperature guide.

Ingredients

• Simple Truth Organic® Red Lentils

  3/4 cup dry (about 5 ounces) $3.49
• Green Cabbage

  1 pound $0.99
• Jumbo Yellow Onions

  1 small onion (about 4 ounces) $0.89
• Organic Ginger Root

  1 tablespoon finely grated $3.99
• Kroger® Enriched Long Grain White Rice

  1/2 cup dry $1.79
• Canola oil

  2 tablespoons
• Panch phoron (Bengali five-seed spice blend)

  1 teaspoon
• Dried red chile

  1 small, left whole
• Ground turmeric

  1/2 teaspoon
• Morton kosher salt

  1 3/4 teaspoons, divided

Instructions

1. Remove the core from 1 pound green cabbage and thinly slice the leaves. Peel and thinly slice 1 small yellow onion (about 4 ounces). Peel enough ginger to yield 1 tablespoon finely grated ginger.

2. Rinse 1/2 cup dry white rice. Combine it with 3/4 cup water and 1/4 teaspoon Morton kosher salt in a small saucepan. Bring to a boil, cover, and cook over low heat for 15–18 minutes, until the water is absorbed. Remove from the heat and let stand, covered, for 5 minutes; keep covered until serving.

3. While the rice cooks, rinse 3/4 cup dry red lentils (about 5 ounces). Place them in a medium saucepan with 2 1/2 cups water, the grated ginger, 1/2 teaspoon ground turmeric, and 1/2 teaspoon Morton kosher salt. Bring to a gentle boil, skim any foam, then simmer partially covered for 18–22 minutes, stirring occasionally, until the lentils collapse into a creamy dal.

4. Meanwhile, heat 2 tablespoons canola oil in a wide, deep skillet over medium heat. Add 1 teaspoon panch phoron and 1 whole small dried red chile. Let the seeds sizzle for 20–30 seconds, just until fragrant and beginning to pop; do not let them blacken.

5. Immediately add the sliced onion to the skillet and cook for 5 minutes, stirring, until softened and lightly golden.

6. Add the sliced cabbage and 1 teaspoon Morton kosher salt. Toss thoroughly, add 2 tablespoons water, and cover. Cook over medium-low heat for 10–12 minutes, stirring twice, until tender but not mushy.

7. Pour the cooked dal into the cabbage skillet. Simmer uncovered for 3–5 minutes, stirring, until the flavors meld. If it becomes too thick to spoon easily, stir in 1/4 cup water. Remove the whole chile.

8. Fluff the rice and divide between two shallow bowls. Spoon the cabbage dal alongside and partly over the rice, showing off the golden lentils and ribbons of cabbage.

Want more detail? See the temperature guide.