Careme

Ingredients

• Wild caught sockeye salmon fillet, previously frozen

  1 pound, thawed $16.99
• Brussels sprouts

  1 pound $2.99
• Crimini mushrooms

  8 ounces $4.99
• Fresh dill

  0.5 ounce $2.49
• Organic lemon

  1 $1.29
• Garlic

  1 clove $2.49
• Extra-virgin olive oil

  4 tablespoons
• Morton kosher salt flakes

  2 5/8 teaspoons
• Ground black pepper

  1/2 teaspoon
• Columbia Crest Grand Estates Chardonnay Washington White Wine

  1 bottle $10.99

Instructions

1. Heat the oven to 425°F with racks in the upper and lower thirds. Trim 1 pound Brussels sprouts and halve them lengthwise, quartering unusually large ones. Wipe 8 ounces crimini mushrooms clean and slice them 1/4 inch thick.

2. Pat 1 pound thawed sockeye salmon dry and divide into two portions. Season evenly with 1 1/8 teaspoons Morton kosher salt flakes. Place skin-side down on a parchment-lined baking sheet and refrigerate while the sprouts begin roasting.

3. On a large rimmed baking sheet, toss together:

   • The prepared Brussels sprouts
   • 1 tablespoon olive oil
   • 1 teaspoon Morton kosher salt flakes
   • 1/4 teaspoon ground black pepper

   Arrange cut-side down in a single layer. Roast on the upper rack for 18 minutes.

4. Meanwhile, finely chop 0.5 ounce fresh dill, discarding coarse stems. Finely grate 1 garlic clove. Zest 1 lemon to obtain 1 teaspoon zest, then squeeze 1 tablespoon juice; cut the rest of the lemon into wedges. Stir the dill, garlic, measured zest and juice together with 2 tablespoons olive oil to make the sauce.

5. After the sprouts have roasted for 18 minutes, turn them and move their pan to the lower rack. Place the salmon on the upper rack. Roast both for another 8–12 minutes, until the sprouts are browned and tender and the salmon reaches 125°F in its thickest part. Rest the salmon for 3 minutes.

6. While the salmon roasts, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the prepared mushrooms and spread them out. Cook undisturbed for 3 minutes, then stir and cook for another 4–5 minutes until browned. Stir in 1/2 teaspoon Morton kosher salt flakes and 1/4 teaspoon ground black pepper.

7. Divide the Brussels sprouts and mushrooms between two plates. Add a salmon portion to each, spoon the olive oil–dill sauce over the fish and vegetables, and serve with the lemon wedges.

Want more detail? See the temperature guide.

Ingredients

• Kroger® Ground Pork

  12 oz $3.99
• Green cabbage

  1 1/4 lb $0.99
• Organic ginger root

  1 tablespoon finely chopped $3.99
• Garlic

  2 cloves $2.49
• Sichuan peppercorns

  1 teaspoon
• Chinese black vinegar

  1 1/2 tablespoons
• Reduced-sodium soy sauce

  1 tablespoon
• Toasted sesame oil

  2 teaspoons
• Sugar

  1/2 teaspoon
• Crushed red pepper flakes

  1/4 teaspoon
• Neutral cooking oil

  1 tablespoon
• Morton kosher salt flakes

  1 1/2 teaspoons
• Charles Smith Wines Kungfu Girl Riesling Washington White Wine

  750 ml $12.99

Instructions

1. Remove the core from 1 1/4 lb green cabbage. Tear the leaves into roughly 2-inch pieces, thinly slice any thick ribs, and dry thoroughly. Peel and finely chop enough ginger to measure 1 tablespoon, then peel and thinly slice 2 garlic cloves.

2. Gently mix 12 oz ground pork with 3/4 teaspoon Morton kosher salt flakes. Set aside while you prepare the sauce.

3. Toast 1 teaspoon Sichuan peppercorns in a dry, large skillet over medium heat for 1–2 minutes, until fragrant but not smoking. Transfer to a mortar or spice grinder and crush finely.

4. Make the sesame–black vinegar sauce by mixing the following in a small bowl:

   • 1 1/2 tablespoons Chinese black vinegar
   • 1 tablespoon reduced-sodium soy sauce
   • 2 teaspoons toasted sesame oil
   • 1/2 teaspoon sugar
   • 2 tablespoons water

   Stir until the sugar dissolves.

5. Heat 1 teaspoon neutral cooking oil in the skillet over medium-high heat. Add the seasoned pork and press into a thin layer. Leave undisturbed for 3 minutes, then break into bite-size crumbles and cook for 3–4 minutes more, until browned and reaching 160°F. Transfer to a bowl, leaving the rendered fat in the skillet.

6. Add 1 teaspoon neutral cooking oil to the skillet. Add half the prepared cabbage and stir-fry over high heat for 3–4 minutes, allowing brief pauses so the edges brown. Transfer to a plate. Repeat with the remaining 1 teaspoon neutral cooking oil and the second half of the cabbage.

7. Return all the cabbage to the skillet and season with 3/4 teaspoon Morton kosher salt flakes. Push it aside to expose a small patch of skillet. Add the prepared ginger and garlic, the crushed Sichuan pepper, and 1/4 teaspoon crushed red pepper flakes to that patch. Stir for 30 seconds, then toss through the cabbage.

8. Return the browned pork and any collected juices to the skillet. Stir the sesame–black vinegar sauce, pour it around the hot edges of the pan, and toss everything together for 1–2 minutes, until glossy and hot. Keep the cabbage slightly crisp rather than cooking it soft.

9. Divide the stir-fry between two shallow bowls, spooning the pan sauce over the pork and cabbage, and serve immediately.

Want more detail? See the temperature guide.

Ingredients

• Simple Truth Natural Chicken Breasts

  1 pound boneless, skinless $5.99
• Cauliflower

  1 1/2 pounds $1.99
• Extra-virgin olive oil

  2 tablespoons
• Morton kosher salt flakes

  2 1/2 teaspoons
• Ground cumin

  1 1/2 teaspoons
• Paprika

  1 teaspoon
• Ground coriander

  1/2 teaspoon
• Ground black pepper

  1/2 teaspoon
• Tahini

  3 tablespoons
• Organic lemon

  1 lemon, yielding 2 tablespoons juice $1.29
• Simple Truth Organic Garlic

  1 clove $2.49
• Chateau Ste. Michelle Sauvignon Blanc Washington White Wine

  1 bottle $6.99

Instructions

1. Heat the oven to 425°F with a rack in the upper-middle position. Cut 1 1/2 pounds cauliflower into roughly 1 1/2-inch florets; slice the tender core into thin pieces. Pat everything dry.

2. Pat 1 pound chicken breasts dry. Working on a separate board, cut horizontally into cutlets if needed and gently pound thicker areas so every piece is about 3/4 inch thick. Season all over with 1 1/8 teaspoons Morton kosher salt flakes and let stand while preparing the cauliflower.

3. On a large rimmed sheet pan, toss together:

   • The prepared cauliflower
   • 1 1/2 tablespoons olive oil
   • 1 3/8 teaspoons Morton kosher salt flakes
   • 1 teaspoon ground cumin
   • 1/2 teaspoon paprika
   • 1/4 teaspoon ground black pepper

   Spread into a single layer, placing flat sides against the pan. Roast for 15 minutes.

4. Coat the salted chicken with:

   • 1/2 tablespoon olive oil
   • 1/2 teaspoon ground cumin
   • 1/2 teaspoon paprika
   • 1/2 teaspoon ground coriander
   • 1/4 teaspoon ground black pepper

   Turn the cauliflower and move it toward the edges of the pan. Place the chicken in the cleared center without overlapping. Roast for 15–20 minutes, until the chicken reaches 165°F and the cauliflower is tender and browned. Transfer the chicken to a clean board and rest for 5 minutes; if needed, leave the cauliflower in the oven during the rest.

5. While the chicken roasts, juice 1 lemon and measure 2 tablespoons juice. Peel and finely grate 1 garlic clove. Whisk the lemon juice and garlic with 3 tablespoons tahini, then gradually whisk in 3 tablespoons cold water until smooth and pourable. The tahini may thicken initially before loosening.

6. Divide the roasted cauliflower between two plates. Slice the rested chicken and arrange alongside it, spooning any resting juices over the meat. Drizzle with the lemon-tahini sauce and serve.

Want more detail? See the temperature guide.