Careme

Ingredients

• Simple Truth® Mild Italian Chicken Sausage

  8 oz $5.99
• American Beauty Penne Rigate

  6 oz dry $1.00
• Fresh Roma tomatoes

  1 lb $1.29
• Peeled garlic

  2 cloves (about 0.2 oz) $2.99
• Fresh basil

  0.5 oz $2.49
• Olive oil

  1 tablespoon
• Fine sea salt

  2 tablespoons plus 1/2 teaspoon, divided
• Black pepper

  1/4 teaspoon

Instructions

1. Core and dice 1 lb Roma tomatoes into roughly 1/2-inch pieces, keeping their juices. Thinly slice 2 cloves peeled garlic. Pick the leaves from 0.5 oz fresh basil and tear them, setting a few leaves aside for plating.

2. Remove the casings from 8 oz Italian chicken sausage, if present. No additional meat salt is needed because the sausage is already seasoned.

3. Bring 2 quarts water to a boil in a pot. Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the prepared sausage and cook for 5–7 minutes, breaking it into bite-size crumbles, until browned.

4. Reduce the skillet heat to medium. Add the sliced garlic and stir for 30 seconds. Add the diced tomatoes and their juices, 1/4 teaspoon fine sea salt, and 1/4 teaspoon black pepper. Simmer uncovered for 10–12 minutes, stirring occasionally and crushing some tomatoes with a spoon, until juicy and lightly thickened. The largest sausage pieces should reach 165°F. The modest sauce seasoning accounts for the seasoned sausage and salted pasta water.

5. While the sauce simmers, add 2 tablespoons plus 1/4 teaspoon fine sea salt to the boiling water. Add 6 oz dry penne and cook until 1 minute short of the package’s al dente timing. Reserve 1/2 cup pasta water, then drain.

6. Add the drained penne and 2 tablespoons reserved pasta water to the tomato-sausage sauce. Toss over medium heat for 1–2 minutes until the pasta is al dente and coated. If needed, add reserved pasta water 1 tablespoon at a time, using no more than 2 additional tablespoons. Remove from the heat and fold in the torn basil, keeping the reserved leaves for serving.

7. Divide the pasta between two shallow bowls, spooning the sausage and tomato sauce evenly over each. Finish with the reserved basil leaves and serve immediately.

Want more detail? See the temperature guide.

Ingredients

• Simple Truth Organic® Red Lentils

  1/2 cup dry (about 3.5 oz) $3.49
• Eggplant

  1 medium (about 1 lb) $1.99
• Simple Truth Organic® Jasmine Rice

  1/2 cup dry (about 3.2 oz) $3.99
• Yellow onion

  1 small (about 4 oz) $0.99
• Roma tomatoes

  6 oz $1.29
• Garlic

  2 cloves $0.79
• Fresh ginger

  2 teaspoons finely grated $3.99
• Unsweetened canned coconut milk

  1/2 cup
• Neutral cooking oil

  2 tablespoons
• Fine sea salt

  1 1/2 teaspoons, divided
• Mild curry powder

  1 1/2 teaspoons
• Ground turmeric

  1/4 teaspoon
• Ground cinnamon

  1/8 teaspoon
• Lime

  1 $1.29

Instructions

1. Heat the oven to 425°F. Trim 1 medium eggplant (about 1 lb) and cut into 1-inch cubes. On a large rimmed baking sheet, toss with 1 tablespoon neutral oil and 3/4 teaspoon fine sea salt. Spread in a single layer.

2. Roast the eggplant for 25–30 minutes, turning after 15 minutes, until browned and completely tender. Meanwhile, prepare the rice and curry.

3. Rinse 1/2 cup dry jasmine rice. Place in a small saucepan with 3/4 cup water and 1/8 teaspoon fine sea salt. Bring to a boil, cover, and reduce the heat to low. Cook for 15 minutes, then remove from the heat and let stand, covered, for 5 minutes. Fluff and keep covered.

4. Peel and finely dice 1 small yellow onion (about 4 oz). Heat 1 tablespoon neutral oil in a medium saucepan over medium heat. Add the onion and cook for 5–6 minutes, stirring, until softened and lightly golden.

5. Peel and mince 2 garlic cloves; peel and grate enough fresh ginger to measure 2 teaspoons. Add both to the onion and cook, stirring, for 1 minute.

6. Rinse 1/2 cup dry red lentils and dice 6 oz Roma tomatoes. Add the following to the onion mixture:

   • 1 1/2 teaspoons mild curry powder
   • 1/4 teaspoon ground turmeric
   • 1/8 teaspoon ground cinnamon
   • 6 oz diced Roma tomatoes

   Stir for 2 minutes, until fragrant and the tomatoes begin to soften.

7. Stir the rinsed lentils into the spiced tomato mixture with 1/2 cup unsweetened coconut milk, 1 cup water, and 5/8 teaspoon fine sea salt. Bring to a gentle simmer, then partially cover and cook over low heat for 18–22 minutes, stirring occasionally, until the lentils are soft and creamy. If the curry becomes too thick before the lentils soften, add 2 tablespoons water at a time.

8. Cut 1 lime in half; squeeze one half into the curry and cut the other half into wedges. Gently fold half the roasted eggplant into the curry, leaving the rest for topping.

9. Divide the rice and curry between two shallow bowls. Top with the reserved roasted eggplant and serve with the lime wedges.

Want more detail? See the temperature guide.

Ingredients

• Fresh Coho Salmon Fillet

  12 oz, cut into 2 portions $14.99
• Yukon Gold potatoes

  12 oz $1.29
• Fresh bagged green beans

  8 oz $2.19
• Fresh Roma tomatoes

  8 oz $1.29
• Shallot

  1 small, about 1 oz $3.99
• Garlic

  1 clove $0.79
• Fresh thyme

  1 teaspoon leaves $2.49
• Lemon

  1 $1.29
• Olive oil

  2 tablespoons
• Unsalted butter

  2 tablespoons
• Fine sea salt

  2 teaspoons
• Black pepper

  1/4 teaspoon

Instructions

1. Heat the oven to 425°F with racks in the upper and lower thirds. Cut 12 oz Yukon Gold potatoes into 3/4-inch pieces. Toss on a large rimmed baking sheet with 1 tablespoon olive oil and 1/2 teaspoon fine sea salt, then arrange cut-side down.

2. Roast the potatoes on the lower rack for 25 minutes. Meanwhile, prepare the salmon, vegetables, and sauce ingredients.

3. Pat 12 oz coho salmon dry and cut into 2 equal portions if needed. Season with 3/4 teaspoon fine sea salt and 1/4 teaspoon black pepper. Place skin-side down on a parchment-lined small baking sheet and refrigerate while the potatoes roast.

4. Prepare the tomato-butter ingredients, keeping each separate:

   • 8 oz Roma tomatoes, diced into 1/2-inch pieces
   • 1 small shallot, about 1 oz, peeled and finely minced
   • 1 garlic clove, peeled and minced
   • 1 teaspoon fresh thyme leaves, stripped from their stems

5. Wash 1 lemon. Finely grate 1 teaspoon zest and squeeze 1 tablespoon juice; set these aside separately. Cut the unused portion of the lemon into serving wedges.

6. Trim 8 oz green beans and dry thoroughly. Toss with 1 teaspoon olive oil and 3/8 teaspoon fine sea salt.

7. After the potatoes have roasted for 25 minutes, turn them and move them to one side of their baking sheet. Spread the prepared green beans on the other side. Return that sheet to the lower rack and put the salmon on the upper rack. Roast for 10–14 minutes, checking the salmon early, until its thickest part reaches 125°F. Transfer the salmon to a warm plate and rest for 3 minutes; let the vegetables finish roasting until the potatoes are golden and the beans are tender with lightly blistered edges.

8. While the salmon roasts, heat 2 teaspoons olive oil in a small skillet over medium heat. Add the prepared shallot and cook for 3 minutes until softened. Add the prepared garlic and thyme and stir for 30 seconds. Add the prepared tomatoes and 3/8 teaspoon fine sea salt; cook for 5–6 minutes, stirring occasionally, until juicy and softened but still slightly chunky.

9. Stir 2 tablespoons water into the tomato mixture and bring to a simmer. Remove from the heat and swirl in 2 tablespoons unsalted butter, followed by the prepared lemon zest and juice, to make a glossy tomato butter.

10. Spoon the warm tomato butter onto two plates and set the rested salmon on top. Arrange the roasted potatoes and green beans alongside, keeping their browned surfaces visible. Finish each plate with a prepared lemon wedge and serve.

Want more detail? See the temperature guide.