Careme

Ingredients

• Boneless Skinless Fresh Chicken Thighs

  12 oz $4.49
• Kroger® Quinoa

  3/4 cup dry (about 4.5 oz) $3.29
• Organic Lacinato Kale

  1 bunch (about 8 oz before stemming) $3.00
• Carrots

  8 oz $1.39
• Fresh Organic Lemon

  1 medium $1.29
• Garlic

  3 cloves $0.79
• Extra-virgin olive oil

  2 tablespoons
• Fine sea salt

  1 3/4 teaspoons
• Ground cumin

  1 teaspoon
• Ground cinnamon

  1/4 teaspoon
• Ground black pepper

  1/4 teaspoon

Instructions

1. Rinse 3/4 cup dry quinoa in a fine-mesh strainer. Strip the tough stems from 1 bunch kale and thinly slice the leaves. Scrub 8 oz carrots and cut into thin half-moons. Mince 3 garlic cloves. Zest and juice 1 lemon, keeping the zest and juice separate.

2. Pat 12 oz chicken thighs dry and unfold them. Season evenly with the following, then let stand while the quinoa begins cooking:

   • 3/4 teaspoon fine sea salt
   • 1 teaspoon ground cumin
   • 1/4 teaspoon ground cinnamon
   • 1/4 teaspoon ground black pepper

3. Combine the rinsed quinoa, 1 1/2 cups water, and 1/2 teaspoon fine sea salt in a small saucepan. Bring to a boil, cover, and reduce the heat to low. Simmer for 15 minutes, until the water is absorbed. Remove from the heat and let stand, covered, for 5 minutes.

4. Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5–7 minutes per side, adjusting the heat to prevent scorching, until browned and the thickest part reaches 170°F. Transfer to a plate and rest for 5 minutes.

5. Add the remaining 1 tablespoon olive oil and the prepared carrots to the skillet. Cook over medium heat for 4 minutes, stirring occasionally. Add the minced garlic and stir for 30 seconds. Add the sliced kale, the remaining 1/2 teaspoon fine sea salt, and 1/4 cup water. Cover and cook for 4 minutes, then uncover and cook for 2 minutes, until the vegetables are tender and excess liquid has evaporated.

6. Fluff the cooked quinoa and fold in the lemon zest and half the lemon juice. Stir the other half of the lemon juice into the cooked vegetables.

7. Divide the lemon quinoa between two bowls and arrange the kale and carrots alongside it. Slice the rested chicken across the grain, place it over the bowls, and spoon any resting juices over the top.

Want more detail? See the temperature guide.

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced)

  12 ounces $7.99
• Yukon Gold Potatoes

  1 pound $1.29
• Brussels Sprouts

  12 ounces $3.29
• Fresh Organic Lemon

  1 $1.29
• Garlic

  2 cloves $0.79
• Simple Truth Organic® Thyme

  1 teaspoon fresh leaves $2.49
• Olive oil

  3 tablespoons
• Fine sea salt

  1 3/4 teaspoons
• Ground black pepper

  1/2 teaspoon

Instructions

1. Heat the oven to 425°F with racks in the upper and lower thirds. Set out a large rimmed baking sheet and a small baking dish. Scrub 1 pound Yukon Gold potatoes and cut into 3/4-inch pieces. Trim 12 ounces Brussels sprouts and halve them lengthwise, quartering any particularly large ones.

2. Finely grate 1 teaspoon zest from 1 lemon, then squeeze 1 tablespoon juice from it and cut the rest into wedges. Mince 2 garlic cloves and strip 1 teaspoon fresh thyme leaves from their stems.

3. On the large baking sheet, toss the potatoes with 1 tablespoon olive oil, 3/4 teaspoon fine sea salt, and 1/4 teaspoon ground black pepper. Spread out and roast on the lower rack for 10 minutes.

4. Toss the prepared Brussels sprouts with 1 tablespoon olive oil and 1/2 teaspoon fine sea salt. Turn the potatoes, then add the sprouts to the baking sheet, keeping them mostly cut-side down with space between pieces. Roast for 15 minutes.

5. While the vegetables roast, pat 12 ounces rockfish dry, divide into two portions, and season with 1/2 teaspoon fine sea salt. Place in the small baking dish. Mix the following into a lemon-thyme oil:

   • 1 tablespoon olive oil
   • The prepared 1 teaspoon lemon zest
   • The prepared minced garlic
   • The prepared 1 teaspoon thyme leaves
   • 1/4 teaspoon ground black pepper

   Spoon the lemon-thyme oil evenly over the fish.

6. Place the fish on the upper rack. Continue roasting both dishes for 10–12 minutes, until the fish reaches 135°F in its thickest part and the vegetables are browned and tender. Rest the fish for 2 minutes.

7. Drizzle the prepared 1 tablespoon lemon juice over the roasted vegetables and toss gently. Divide the potatoes and Brussels sprouts between two plates, add the rockfish, and spoon its pan juices over the top. Serve with the prepared lemon wedges.

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Ingredients

• Simple Truth Organic® Red Lentils

  1 cup dry (about 7 oz) $3.49
• Butternut Squash

  1 lb whole, yielding about 12 oz peeled and seeded $1.49
• Jumbo Yellow Onions

  6 oz (about 1 small onion) $0.89
• Garlic

  2 cloves $0.79
• Organic Ginger Root

  1 tablespoon finely grated $3.99
• Neutral oil

  1 tablespoon
• Black mustard seeds

  1/2 teaspoon
• Ground cumin

  1 teaspoon
• Ground turmeric

  3/4 teaspoon
• Ground cinnamon

  1/8 teaspoon
• Crushed red pepper flakes

  1/4 teaspoon
• Fine sea salt

  1 1/4 teaspoons
• Unsweetened light coconut milk

  3/4 cup
• Fresh Organic Lemon

  1/2 lemon, yielding 1 tablespoon juice $1.29

Instructions

1. Peel and seed 1 lb butternut squash, then cut the resulting approximately 12 oz flesh into 1/2-inch cubes. Peel and finely dice 6 oz yellow onion.

2. Mince 2 garlic cloves and finely grate 1 tablespoon ginger. Rinse 1 cup dry red lentils in a fine-mesh sieve and drain.

3. Heat 1 tablespoon neutral oil in a medium heavy saucepan over medium heat. Add 1/2 teaspoon black mustard seeds, cover briefly, and let them begin popping, about 30 seconds. Add the diced onion and 1/2 teaspoon fine sea salt; cook, stirring frequently, for 5–6 minutes until softened.

4. Stir the prepared garlic and ginger into the onion along with the following spices:

   • 1 teaspoon ground cumin
   • 3/4 teaspoon ground turmeric
   • 1/8 teaspoon ground cinnamon
   • 1/4 teaspoon crushed red pepper flakes

   Cook, stirring, for 30 seconds until fragrant.

5. Add the prepared squash, rinsed lentils, 3/4 teaspoon fine sea salt, and 2 1/2 cups water. Bring to a simmer, then partially cover and cook over medium-low heat for 20–25 minutes, stirring occasionally, until the lentils have broken down and the squash is tender. If the curry starts sticking before the squash softens, add 1/4 cup water.

6. Stir in 3/4 cup unsweetened light coconut milk and simmer uncovered for 4–5 minutes, stirring gently, until creamy and spoonable.

7. Squeeze 1/2 lemon to obtain 1 tablespoon juice and stir it into the curry off the heat. Divide between two shallow bowls, keeping some golden squash cubes visible on top.

Want more detail? See the temperature guide.