Careme

Ingredients

• Fresh Coho Salmon Fillet

  12 oz, cut into 2 portions $14.99
• Brussels Sprouts

  12 oz $3.29
• Yukon Gold Potatoes

  12 oz $1.29
• Organic Gala apple

  1 small apple, about 6 oz $2.49
• Garlic

  2 cloves $0.79
• Fresh thyme

  1 teaspoon leaves $2.49
• Olive oil

  2 tablespoons
• Unsalted butter

  1 tablespoon
• Dijon mustard

  2 teaspoons
• Apple cider vinegar

  1 tablespoon
• Honey

  1 teaspoon
• Fine table salt

  2 teaspoons
• Black pepper

  1/2 teaspoon

Instructions

1. Preheat the oven to 425°F with racks in the upper and lower thirds. Pat 12 oz coho salmon dry, cut into 2 portions, and season evenly with 7/8 teaspoon fine table salt. Refrigerate while preparing the vegetables.

2. Scrub 12 oz Yukon Gold potatoes and cut into 3/4-inch pieces. Toss on a rimmed baking sheet with 2 teaspoons olive oil, 5/8 teaspoon fine table salt, and 1/4 teaspoon black pepper. Spread into a single layer.

3. Trim 12 oz Brussels sprouts and halve them through the stems. Toss on a second rimmed baking sheet with 2 teaspoons olive oil, 1/2 teaspoon fine table salt, and 1/4 teaspoon black pepper. Arrange cut sides down, leaving some space between them.

4. Roast the potatoes on the lower rack for 10 minutes. Add the Brussels sprouts to the upper rack and continue roasting both vegetables for another 25 minutes, turning the potatoes and switching the sheets between racks halfway through. The potatoes should be golden and tender, and the sprouts browned at their edges.

5. Meanwhile, core and finely dice 1 small Gala apple, about 6 oz, leaving its skin on. Mince 2 garlic cloves. Heat 1 teaspoon olive oil and 1 tablespoon unsalted butter in a small skillet over medium heat. Add the diced apple and cook for 5 minutes, stirring occasionally, until softened and lightly golden. Add the minced garlic and cook for 30 seconds.

6. Stir the following into the apple skillet:

   • 2 teaspoons Dijon mustard
   • 1 tablespoon apple cider vinegar
   • 1 teaspoon honey
   • 1 teaspoon fresh thyme leaves
   • 1/4 cup water

   Simmer gently for 3–4 minutes, stirring, until lightly thickened but still spoonable. Remove the apple-mustard sauce from the heat.

7. When the vegetables have about 10 minutes left, place the seasoned salmon skin-side down in a small baking dish and brush with 1 teaspoon olive oil. Roast alongside the vegetables for 8–12 minutes, until the thickest part reaches 125°F. Remove and rest for 3 minutes.

8. Gently rewarm the apple-mustard sauce over low heat if needed. Divide the potatoes and Brussels sprouts between two warm plates, place a salmon portion alongside, and spoon the sauce over the salmon.

Want more detail? See the temperature guide.

Ingredients

• La Preferida® Lentils (Dry)

  6 oz dry (about 7/8 cup) $1.59
• Butternut Squash

  1 1/2 lb whole (about 1 lb peeled and seeded) $1.49
• Jumbo Yellow Onions

  8 oz (about 1 medium) $0.89
• Kroger® Peeled Garlic

  1/4 oz (about 2 cloves) $2.99
• Fresh Large Organic Lemon

  1 lemon $1.29
• Olive oil

  1 tablespoon
• Ground turmeric

  1 teaspoon
• Ground cumin

  1 teaspoon
• Ground cinnamon

  1/4 teaspoon
• Dried mint

  1 teaspoon
• Ground black pepper

  1/4 teaspoon
• Fine sea salt

  1 1/2 teaspoons

Instructions

1. Peel and seed 1 1/2 lb whole butternut squash, yielding about 1 lb flesh, and cut into 1/2-inch cubes. Peel and dice 8 oz yellow onion. Mince 1/4 oz peeled garlic.

2. Pick over and rinse 6 oz dry lentils. Cut 1 lemon into wedges, reserving them for finishing and serving.

3. Heat 1 tablespoon olive oil in a medium heavy pot over medium heat. Add the diced onion and cook for 6–7 minutes, stirring occasionally, until softened and lightly golden.

4. Add the following to the onion:

   • The minced garlic
   • 1 teaspoon ground turmeric
   • 1 teaspoon ground cumin
   • 1/4 teaspoon ground cinnamon
   • 1/4 teaspoon ground black pepper

   Stir for 1 minute, until fragrant.

5. Add the rinsed lentils, 1 1/2 teaspoons fine sea salt, and 3 1/2 cups water. Bring to a boil, then reduce to a gentle simmer. Partially cover and cook for 15 minutes.

6. Stir in the cubed squash. Partially cover and simmer for 20–25 minutes, stirring occasionally, until the lentils are tender and the squash crushes easily with a spoon. If the stew becomes too thick before the lentils soften, add 1/4 cup water at a time.

7. Crush 1 teaspoon dried mint between your fingers and stir it into the stew. Mash a few squash cubes against the side of the pot to thicken the broth, then squeeze in 1 tablespoon juice from the prepared lemon wedges.

8. Ladle into two deep bowls, keeping some golden squash cubes visible on top. Serve with the reserved lemon wedges.

Want more detail? See the temperature guide.

Ingredients

• Kroger® Ground Pork

  8 oz $3.99
• Green Cabbage

  1 lb $0.99
• Kroger® Whole Carrots

  4 oz $1.99
• Kroger® Jasmine Rice

  3/4 cup dry (about 5 oz) $3.99
• Garlic

  2 cloves $0.79
• Organic Ginger Root

  1/2 oz $3.99
• Green Onions

  1 bunch $1.19
• Fresh Organic Limes

  1 lime $1.29
• Fish sauce

  1 tablespoon
• Granulated sugar

  1 teaspoon
• Neutral cooking oil

  1 tablespoon
• Table salt

  1 teaspoon, divided
• Ground black pepper

  1/4 teaspoon

Instructions

1. Season 8 oz ground pork evenly with 1/2 teaspoon table salt and set aside while you prepare the other ingredients.

2. Rinse 3/4 cup dry jasmine rice and drain. Combine it in a small saucepan with 1 cup water and 1/4 teaspoon table salt. Bring to a boil, cover, and reduce the heat to low. Simmer for 15 minutes, then remove from the heat and let stand, covered, for 5 minutes.

3. While the rice cooks, remove the core from 1 lb green cabbage and thinly slice the leaves. Peel 4 oz carrots and cut into thin matchsticks.

4. Mince 2 garlic cloves. Peel and finely grate 1/2 oz ginger. Thinly slice 1 bunch green onions, keeping the whites and greens separate.

5. Juice 1 lime, reserving 1 tablespoon juice for the sauce; cut any unjuiced portion into wedges for serving. Mix the sauce in a small bowl:

   • 1 tablespoon fish sauce
   • 1 teaspoon granulated sugar
   • 1 tablespoon lime juice
   • 1/4 teaspoon ground black pepper

   Stir in 2 tablespoons water until the sugar dissolves.

6. Heat 1 tablespoon neutral cooking oil in a large skillet over medium-high heat. Add the seasoned pork and press it into a thin layer. Let brown undisturbed for 2 minutes, then break it into small pieces and cook for another 3–4 minutes, until it reaches 160°F. Transfer the pork to a bowl, leaving the fat in the skillet.

7. Add the prepared cabbage and carrots to the skillet with 1/4 teaspoon table salt. Stir-fry for 6–8 minutes, until the cabbage has browned edges but still has a little crunch. If the skillet becomes dry, add 1 tablespoon water.

8. Add the prepared garlic, ginger, and green onion whites. Stir-fry for 30 seconds, then return the browned pork and add the sauce. Toss for 1–2 minutes until everything is hot and lightly glazed. Fold in the green onion greens.

9. Fluff the rice and divide between two bowls. Spoon the pork and cabbage stir-fry alongside it, adding any lime wedges for squeezing at the table.

Want more detail? See the temperature guide.