Careme

Ingredients

• Simple Truth® Mild Italian Chicken Sausage

  8 ounces $5.99
• Kroger® 100% Whole Grain Penne Rigate

  6 ounces $1.33
• Organic Lacinato Kale

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

  3 cloves $0.79
• Olive oil

  1 tablespoon
• Grated Parmesan

  2 tablespoons
• Red wine vinegar

  1 teaspoon
• Crushed red pepper flakes

  1/8 teaspoon
• Black pepper

  1/4 teaspoon
• Fine table salt

  2 tablespoons plus 3/4 teaspoon, divided

Instructions

1. Bring 2 quarts water to a boil in a medium pot. Meanwhile, wash 1 bunch organic lacinato kale, strip away the tough stems, and thinly slice the leaves to yield about 6 ounces. Peel and thinly slice 3 garlic cloves.

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

3. Add 2 tablespoons plus 1/2 teaspoon fine table salt to the boiling water, then add 6 ounces whole-grain penne. Cook according to the package timing until al dente. Before draining, reserve 1 cup pasta water.

4. While the pasta cooks, lower the skillet heat to medium. Add the sliced garlic and 1/8 teaspoon crushed red pepper flakes to the browned sausage; stir for 30 seconds. Add the sliced kale, 1/4 teaspoon fine table salt, and 1/4 cup plain water. Cover and cook for 4 minutes, then uncover and stir for 2–3 minutes, until the kale is tender and most of the water has evaporated.

5. Add the drained penne to the sausage-kale mixture with 1/2 cup reserved pasta water, 1 teaspoon red wine vinegar, and 1/4 teaspoon black pepper. Toss over medium heat for 1–2 minutes until glossy. Remove from the heat and stir in 1 tablespoon grated Parmesan. If needed, loosen with reserved pasta water, 1 tablespoon at a time.

6. Divide the pasta between two shallow bowls, arranging the kale and sausage throughout. Finish with the remaining 1 tablespoon grated Parmesan and serve immediately.

Want more detail? See the temperature guide.

Ingredients

• Foster Farms Fresh & Natural Cage Free Boneless Skinless Chicken Breast Fillets

  3/4 lb $2.99
• Green Cabbage

  3/4 lb $0.99
• Whole Carrots

  4 oz $1.99
• Long Grain White Rice

  3/4 cup dry $1.79
• Garlic

  2 cloves $0.79
• Organic Ginger Root

  1/2 oz $3.99
• Neutral cooking oil

  2 tablespoons
• Table salt

  1 teaspoon
• Cornstarch

  1 tablespoon
• Reduced-sodium soy sauce

  2 teaspoons
• Oyster sauce

  1 tablespoon
• Sugar

  1 teaspoon
• Ground white pepper

  1/8 teaspoon

Instructions

1. Slice 3/4 lb chicken breast across the grain into thin, bite-size pieces. Toss with 3/4 teaspoon table salt, 2 teaspoons cornstarch, 1 teaspoon neutral oil, and 1 tablespoon water. Let stand for 10 minutes while you prepare the vegetables.

2. Cut 3/4 lb green cabbage into 1-inch pieces, slicing the thick ribs more thinly. Peel 4 oz carrots and cut into thin matchsticks. Peel and mince 2 garlic cloves. Peel and finely grate 1/2 oz ginger.

3. Rinse 3/4 cup dry white rice and drain. Combine it in a small saucepan with 1 1/4 cups water and 1/4 teaspoon table salt. Bring to a boil, cover, and simmer over low heat for 15 minutes, or until tender and the water is absorbed. Remove from the heat and let stand, covered, for 5 minutes. Cook the stir-fry while the rice simmers.

4. Whisk together the stir-fry sauce in a small bowl:

   • 2 teaspoons reduced-sodium soy sauce
   • 1 tablespoon oyster sauce
   • 1 teaspoon sugar
   • 1/8 teaspoon ground white pepper
   • 1 teaspoon cornstarch
   • 1/4 cup water

   Stir until the cornstarch is fully dispersed.

5. Heat a large skillet or wok over medium-high heat. Add 2 teaspoons neutral oil, then spread the marinated chicken in a single layer. Cook for 2 minutes undisturbed, then stir-fry for 1–2 minutes, until lightly golden and mostly cooked. Transfer to a clean plate; it will finish cooking in the sauce.

6. Add 1 tablespoon neutral oil to the same pan. Add the prepared carrots and stir-fry for 2 minutes. Add the prepared cabbage and stir-fry for 3–4 minutes, until its edges soften but it retains some crunch. Add the prepared garlic and ginger and stir-fry for 30 seconds.

7. Return the chicken and its juices to the pan. Stir the sauce again and pour it in. Toss for 2–3 minutes, until the sauce is glossy and the chicken reaches 165°F.

8. Fluff the rice and divide between two plates. Spoon the chicken-and-cabbage stir-fry alongside, distributing the glossy sauce over both portions.

Want more detail? See the temperature guide.

Ingredients

• Wild Caught Sea Scallops 10/20

  12 ounces, preferably dry-packed $15.99
• Butternut squash

  1 small squash, about 1½ pounds whole, yielding about 1 pound peeled and seeded $1.49
• Fresh Brussels sprouts

  ½ pound $2.99
• Fresh sage

  1 tablespoon finely chopped $2.49
• Unsalted butter

  2 tablespoons
• Whole milk

  ¼ cup
• Olive oil

  1 tablespoon plus 2 teaspoons
• Pure maple syrup

  1 tablespoon
• Apple cider vinegar

  2 teaspoons
• Fine sea salt

  1⅞ teaspoons
• Ground black pepper

  ¼ teaspoon

Instructions

1. Heat the oven to 425°F. Peel and seed the 1½-pound butternut squash, then cut the approximately 1 pound of flesh into ¾-inch cubes. Trim and halve ½ pound Brussels sprouts. Finely chop enough fresh sage to measure 1 tablespoon.

2. Remove any tough side muscles from 12 ounces sea scallops. Pat thoroughly dry, season with ¾ teaspoon fine sea salt, and refrigerate uncovered while the vegetables cook.

3. Toss the Brussels sprouts on a rimmed baking sheet with:

   • 1 tablespoon olive oil
   • ⅜ teaspoon fine sea salt
   • ⅛ teaspoon ground black pepper

   Arrange cut-side down and roast for 20–25 minutes, until browned and tender.

4. Meanwhile, bring 1 inch of water to a simmer in a covered saucepan fitted with a steamer basket. Add the cubed squash to the basket, cover, and steam for 15–18 minutes, until very soft.

5. Transfer the steamed squash to a food processor or blender and add:

   • 1 tablespoon unsalted butter
   • ¼ cup whole milk
   • ¾ teaspoon fine sea salt
   • ⅛ teaspoon ground black pepper

   Blend until smooth, venting the lid for steam. Return the squash purée to the emptied saucepan and keep covered over very low heat.

6. When the vegetables are ready, pat the seasoned scallops dry again. Heat 2 teaspoons olive oil in a large skillet over medium-high heat until shimmering. Add the scallops with space between them and sear without moving for about 2 minutes. Turn and cook for another 1–2 minutes, until golden with a center temperature of 130°F. Transfer to a warm plate.

7. Reduce the skillet heat to medium-low and carefully wipe out any blackened residue. Add 1 tablespoon unsalted butter and cook for 1–2 minutes, swirling, until nutty and golden. Add the chopped sage and cook for 20 seconds. Remove from the heat and stir in 1 tablespoon maple syrup, 2 teaspoons apple cider vinegar, and 1 tablespoon water to make a glossy sauce.

8. Spoon the warm squash purée onto two plates. Arrange the scallops over the purée, add the roasted Brussels sprouts alongside, and spoon the maple–sage brown butter over the scallops. Serve immediately.

Want more detail? See the temperature guide.