Careme

Ingredients

• Kroger® Ground Pork

  12 oz $3.99
• Napa cabbage

  1 lb $2.99
• Kroger® Enriched Long Grain White Rice

  1/2 cup dry $1.79
• Green onions

  2 stalks $1.19
• Organic ginger root

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

  2 cloves $2.49
• Soy sauce

  1 tablespoon
• Rice vinegar

  1 tablespoon
• Sugar

  1 teaspoon
• Neutral cooking oil

  1 tablespoon
• Morton kosher salt

  1 5/8 teaspoons, divided

Instructions

1. Gently mix 12 oz ground pork with 3/4 teaspoon Morton kosher salt. Shape into two loose, 3/4-inch-thick patties and set aside while you prepare the vegetables.

2. Wash and dry 1 lb Napa cabbage. Cut the thick stems crosswise into 1/2-inch pieces and the leaves into 1-inch pieces, keeping them separate. Thinly slice 2 green onion stalks, separating the white and green parts. Finely grate enough ginger for 1 tablespoon and mince 2 garlic cloves.

3. Rinse 1/2 cup dry rice and drain. Combine in a small saucepan with 1 cup water and 1/8 teaspoon Morton kosher salt. Bring to a boil, cover, and reduce the heat to low. Cook for 15–18 minutes, until the water is absorbed, then remove from the heat and let stand, covered, for 5 minutes. Prepare the stir-fry while the rice cooks.

4. Mix the stir-fry sauce in a small bowl:

   • 1 tablespoon soy sauce
   • 1 tablespoon rice vinegar
   • 1 teaspoon sugar
   • 2 tablespoons water

   Stir until the sugar dissolves.

5. Heat 1 tablespoon neutral cooking oil in a large, deep skillet over medium-high heat. Add the seasoned pork patties and cook for 3–4 minutes per side, until browned and the centers reach 160°F; insert the thermometer sideways into each patty. Break the cooked patties into small crumbles with a spatula. Add the prepared ginger, garlic, and green onion whites; stir for 30 seconds. Transfer the pork mixture to a clean bowl, leaving the cooking fat in the skillet.

6. Add the prepared cabbage stems and 3/4 teaspoon Morton kosher salt to the skillet. Stir-fry for 3 minutes, then add the cabbage leaves and cook for another 2 minutes, until wilted but still slightly crisp.

7. Return the cooked pork mixture to the skillet and pour in the stir-fry sauce. Toss over medium-high heat for 1–2 minutes, until everything is hot and the sauce lightly coats the pork and cabbage. Fold in the prepared green onion tops.

8. Fluff the rice and divide between two bowls. Spoon the ginger pork and cabbage alongside it, including the savory pan juices, and serve immediately.

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Ingredients

• Simple Truth Organic® Red Lentils

  6 oz dry (about 3/4 cup) $3.49
• Organic Butternut Squash

  1 small squash, about 1 1/2 lb whole, yielding about 1 lb peeled and seeded $1.99
• Yellow onion

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

  8 oz $1.29
• Garlic

  2 cloves $2.49
• Organic ginger root

  1/2 oz $3.99
• Neutral oil

  1 tablespoon
• Ground cumin

  1 teaspoon
• Ground coriander

  1 teaspoon
• Ground turmeric

  1/2 teaspoon
• Cayenne pepper

  1/8 teaspoon
• Fine table salt

  1 5/8 teaspoons
• Garam masala

  1/2 teaspoon
• Plain yogurt

  1/4 cup

Instructions

1. Peel and seed 1 small butternut squash, about 1 1/2 lb whole, and cut the approximately 1 lb flesh into 1/2-inch cubes. Dice 4 oz yellow onion and chop 8 oz Roma tomatoes. Mince 2 garlic cloves; peel and finely grate 1/2 oz ginger.

2. Rinse 6 oz dry red lentils in a fine-mesh strainer until the water runs mostly clear, then drain.

3. Heat 1 tablespoon neutral oil in a heavy saucepan over medium heat. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened.

4. Add the prepared garlic and ginger along with the following spices:

   • 1 teaspoon ground cumin
   • 1 teaspoon ground coriander
   • 1/2 teaspoon ground turmeric
   • 1/8 teaspoon cayenne pepper

   Stir for 30 seconds, then add the chopped tomatoes and cook for 3 minutes, stirring and crushing them slightly.

5. Add the cubed squash, rinsed lentils, 1 5/8 teaspoons fine table salt, and 2 1/2 cups water. Bring to a boil, then reduce to a gentle simmer and partially cover. Cook for 22–25 minutes, stirring occasionally to prevent sticking, until the squash is easily pierced and the lentils have broken down into a creamy sauce. If it becomes too thick before the squash is tender, stir in 1/4 cup water.

6. Stir in 1/2 teaspoon garam masala and simmer uncovered for 2 minutes. Mash a few squash pieces against the side of the pan to thicken the curry if needed.

7. Divide the curry between two shallow bowls and swirl 2 tablespoons plain yogurt into each serving.

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Ingredients

• Fresh Coho Salmon Fillet

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

  12 oz $2.99
• Yukon Gold Potatoes

  12 oz $1.29
• Shallots

  1 oz $3.99
• Fresh Organic Lemon

  1 medium $1.29
• Olive oil

  1 1/2 tablespoons, divided
• Unsalted butter

  2 tablespoons
• Capers

  1 tablespoon, drained and rinsed
• Morton kosher salt

  2 3/4 teaspoons, divided
• Black pepper

  1/2 teaspoon, divided

Instructions

1. Heat the oven to 425°F with a rack in the upper-middle position. Pat 1 lb skin-on coho salmon dry, cut into 2 equal portions, and season all over with 1 1/4 teaspoons Morton kosher salt. Refrigerate uncovered while preparing the vegetables.

2. Scrub 12 oz Yukon Gold potatoes and cut into 1/2-inch-thick wedges. Toss on one half of a large rimmed baking sheet with 1/2 tablespoon olive oil, 3/4 teaspoon Morton kosher salt, and 1/8 teaspoon black pepper. Spread in a single layer.

3. Trim 12 oz Brussels sprouts and halve them lengthwise, quartering unusually large ones. Toss on the other half of the baking sheet with 1/2 tablespoon olive oil, 3/4 teaspoon Morton kosher salt, and 1/8 teaspoon black pepper. Arrange cut-side down with space between the pieces.

4. Roast the vegetables for 25–30 minutes, turning the potatoes after 15 minutes, until the potatoes are tender and golden and the sprouts have deeply browned edges.

5. While the vegetables roast, finely mince 1 oz shallot. Zest 1 medium organic lemon to obtain 1 teaspoon zest, then squeeze 1 tablespoon juice. Cut the rest of the lemon into wedges for serving.

6. During the final 12 minutes of roasting, pat the salmon skin dry again and season the flesh with 1/4 teaspoon black pepper. Heat 1/2 tablespoon olive oil in a large skillet over medium-high heat. Add the salmon skin-side down, pressing gently with a spatula for the first 20 seconds. Cook for 5–7 minutes, until the skin is crisp and the flesh is mostly opaque up the sides. Flip and cook for 1–3 minutes more, pulling the salmon at 125°F in the thickest part. Transfer skin-side up to a plate and rest for 3 minutes while making the sauce.

7. Reduce the skillet heat to medium-low and add 2 tablespoons unsalted butter. Cook for 1–2 minutes, swirling, until it smells nutty and turns light golden. Add the prepared shallot and cook for 1 minute. Remove from the heat and carefully stir in 1 tablespoon drained, rinsed capers, the prepared lemon zest and juice, and 1 tablespoon water.

8. Divide the roasted potatoes and Brussels sprouts between two warm plates. Set the salmon beside them, skin-side up. Spoon the lemon-caper brown butter around the fish and over the vegetables, leaving the crisp skin uncovered. Serve with the prepared lemon wedges.

Want more detail? See the temperature guide.