Careme

Ingredients

• Kroger® Ground Pork

  8 oz $3.99
• Green Cabbage

  12 oz $0.99
• Carrots

  4 oz $1.29
• Kroger® Jasmine Rice

  3/4 cup dry (about 5 oz) $3.89
• Organic Ginger Root

  1 tablespoon finely grated $3.99
• Simple Truth Organic® Garlic Bulbs

  2 cloves $2.49
• Reduced-sodium soy sauce

  1 tablespoon
• Unseasoned rice vinegar

  2 teaspoons
• Sugar

  1 teaspoon
• Neutral cooking oil

  1 tablespoon
• Fine sea salt

  1 1/4 teaspoons, divided

Instructions

1. Thinly slice 12 oz green cabbage, discarding the tough core. Peel 4 oz carrots and cut into thin matchsticks. Finely grate enough ginger to measure 1 tablespoon, and mince 2 garlic cloves.

2. Gently mix 8 oz ground pork with 1/4 teaspoon fine sea salt. Let it stand while you start the rice; the soy sauce added later supplies the rest of the pork’s seasoning.

3. Rinse 3/4 cup dry jasmine rice until the water runs mostly clear. Put it in a small saucepan with 1 cup water and 1/4 teaspoon fine sea salt. Bring to a boil, cover, and cook over low heat for 15 minutes. Remove from the heat and leave covered for 10 minutes, then fluff. Prepare the toppings while the rice cooks and rests.

4. Combine 1 tablespoon reduced-sodium soy sauce, 2 teaspoons unseasoned rice vinegar, 1 teaspoon sugar, and 2 tablespoons water in a small bowl to make the savory sauce.

5. Heat 2 teaspoons neutral cooking oil in a large skillet over medium-high heat. Add the prepared cabbage and carrots with 3/4 teaspoon fine sea salt. Stir-fry for 6–8 minutes, until lightly browned and tender-crisp. Transfer the vegetables to a bowl and cover loosely.

6. Heat 1 teaspoon neutral cooking oil in the same skillet over medium-high heat. Add the seasoned pork and cook for 5–6 minutes, breaking it into small crumbles. Add the prepared ginger and garlic and stir for 30 seconds. Add the savory sauce and simmer for 1–2 minutes, until it lightly coats the pork and the pork reaches 160°F.

7. Divide the rice between two bowls. Arrange the cabbage and carrots on one side and spoon the ginger pork and its skillet juices over the other side. Serve hot.

Want more detail? See the temperature guide.

Ingredients

• La Preferida® Lentils (Dry)

  3/4 cup (about 5 oz) $1.59
• Butternut Squash

  1 small squash, about 1 1/2 lb whole; use 1 lb peeled and seeded flesh $1.49
• Jumbo Yellow Onions

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

  1 large carrot (about 4 oz) $1.29
• Simple Truth Organic® Garlic Bulbs

  2 cloves $2.49
• Simple Truth Organic® Thyme

  4 sprigs (about 0.1 oz) $2.49
• Olive oil

  1 tablespoon
• Fine sea salt

  1 3/8 teaspoons
• Ground black pepper

  1/4 teaspoon
• Dijon mustard

  1 teaspoon
• Red wine vinegar

  1 tablespoon

Instructions

1. Prepare the vegetables:

   • Peel and seed 1 small butternut squash, about 1 1/2 lb whole; cut 1 lb of flesh into 1-inch cubes.
   • Dice 1/2 medium yellow onion (about 4 oz).
   • Scrub and dice 1 large carrot (about 4 oz).
   • Mince 2 garlic cloves.

   Keep the squash and garlic separate from the onion and carrot.

2. Pick over 3/4 cup dry lentils (about 5 oz), removing any debris, then rinse in a fine-mesh strainer.

3. Heat 1 tablespoon olive oil in a medium heavy pot over medium heat. Add the prepared onion and carrot with 1 3/8 teaspoons fine sea salt. Cook for 5 minutes, stirring occasionally, until beginning to soften. Add the prepared garlic and cook for 1 minute.

4. Add the prepared squash and rinsed lentils, 4 thyme sprigs, 1/4 teaspoon ground black pepper, and 3 1/2 cups water. Bring to a boil, then reduce to a gentle simmer. Partially cover and cook for 30–35 minutes, stirring occasionally, until the lentils are tender and the squash is very soft. Add 1/4 cup water if needed to prevent sticking.

5. Remove the thyme stems. Mash a few squash cubes against the side of the pot to thicken the stew, leaving most intact. Stir in 1 teaspoon Dijon mustard and 1 tablespoon red wine vinegar, then simmer for 2 minutes.

6. Ladle the stew into two shallow bowls, arranging a few intact squash cubes on top, and serve hot.

Want more detail? See the temperature guide.

Ingredients

• Salmon Coho Fillet (Fresh Wild Caught)

  1 lb, cut into 2 portions $12.99
• Fresh Brussels Sprouts

  12 oz $2.99
• Yukon Gold Potatoes

  1 lb $1.29
• Fresh thyme

  2 teaspoons leaves, about 0.1 oz $2.49
• Olive oil

  1 tablespoon plus 1 teaspoon
• Unsalted butter

  2 tablespoons
• Whole milk

  1/4 cup
• Apple cider, nonalcoholic

  1/2 cup
• Pure maple syrup

  2 teaspoons
• Dijon mustard

  1 teaspoon
• Apple cider vinegar

  1 teaspoon
• Fine sea salt

  2 1/4 teaspoons
• Black pepper

  1/2 teaspoon

Instructions

1. Heat the oven to 425°F and line two rimmed baking sheets with parchment. Trim 12 oz Brussels sprouts and halve them, quartering any especially large ones. Peel 1 lb Yukon Gold potatoes and cut into 1-inch pieces. Strip enough fresh thyme to measure 2 teaspoons leaves.

2. Pat 1 lb coho salmon dry and remove any pin bones. Cut into two portions, season with 1 teaspoon fine sea salt, and refrigerate while preparing the sides.

3. Toss the prepared Brussels sprouts with 1 tablespoon olive oil, 1/2 teaspoon fine sea salt, and 1/4 teaspoon black pepper. Arrange cut-side down on one baking sheet. Roast for 25–30 minutes, until browned and tender.

4. Meanwhile, place the prepared potatoes in a saucepan and add cold water to cover by 1 inch. Bring to a boil, then simmer for 15–18 minutes, until easily pierced with a fork. Drain thoroughly and return to the warm saucepan.

5. Mash the drained potatoes with the following:

   • 1 tablespoon unsalted butter
   • 1/4 cup whole milk
   • 1 teaspoon prepared thyme leaves
   • 3/4 teaspoon fine sea salt

   Stir over low heat for 1–2 minutes until creamy, then cover and keep warm off the heat.

6. Once the sprouts have roasted for about 15 minutes, place the seasoned salmon skin-side down on the second baking sheet. Brush with 1 teaspoon olive oil and season with 1/4 teaspoon black pepper. Roast for 10–12 minutes, until the thickest part reaches 125°F. Rest for 3 minutes.

7. While the salmon roasts, combine the following in a small saucepan:

   • 1/2 cup nonalcoholic apple cider
   • 2 teaspoons pure maple syrup
   • 1 teaspoon Dijon mustard
   • 1 teaspoon apple cider vinegar
   • 1 teaspoon prepared thyme leaves

   Bring to a simmer and cook for 6–8 minutes, stirring occasionally, until reduced to about 3 tablespoons. Remove from the heat and whisk in 1 tablespoon cold unsalted butter until glossy; do not boil after adding the butter.

8. Spoon the mashed potatoes onto two warm plates and arrange the roasted Brussels sprouts alongside. Set a rested salmon portion on each plate and spoon the maple-cider butter sauce over the fish. Serve immediately.

Want more detail? See the temperature guide.