Careme

Ingredients

• Simple Truth Natural Chicken Breasts

  12 oz $5.99
• Kroger Quinoa

  1/2 cup dry (about 3 oz) $3.29
• Butternut squash

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

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

  2 cloves $0.79
• Cilantro

  1/2 cup loosely packed leaves and tender stems (about 1/2 bunch) $1.69
• Lime

  1 $1.29
• Olive oil

  2 tablespoons, divided
• Ground cumin

  1 teaspoon, divided
• Fine sea salt

  1 5/8 teaspoons, divided
• Black pepper

  1/4 teaspoon

Instructions

1. Heat the oven to 425°F. Peel and seed 1 lb whole butternut squash, then cut the flesh into 3/4-inch cubes. Cut 4 oz yellow onion into 1/2-inch wedges.

2. Pat 12 oz chicken breasts dry and pound to an even 3/4-inch thickness. Mince 2 garlic cloves. Season the chicken with 3/4 teaspoon fine sea salt, 1/2 teaspoon ground cumin, 1/4 teaspoon black pepper, and half the minced garlic. Let stand while you start the vegetables and quinoa.

3. On a large rimmed baking sheet, toss the prepared squash and onion with 1 tablespoon olive oil, 3/4 teaspoon fine sea salt, and 1/2 teaspoon ground cumin. Spread in one layer and roast for 25–30 minutes, turning after 15 minutes, until tender and browned at the edges.

4. Rinse 1/2 cup dry quinoa in a fine-mesh sieve. Put it in a small saucepan with 1 cup water and 1/8 teaspoon fine sea salt. Bring to a boil, cover, and simmer on low for 15 minutes, until the water is absorbed. Remove from the heat and leave covered for 5 minutes, then fluff.

5. While the quinoa cooks, finely chop 1/2 cup cilantro leaves and tender stems. Zest and juice 1 lime. Stir the cilantro, lime zest and juice, and the other half of the minced garlic together with 2 teaspoons olive oil and 1 tablespoon water to make a spoonable dressing.

6. Heat 1 teaspoon olive oil in a skillet over medium heat. Add the seasoned chicken and cook for 4–6 minutes per side, adjusting the heat to prevent the garlic from burning, until the center reaches 165°F. Transfer to a board and rest for 5 minutes, then slice across the grain.

7. Divide the quinoa between two bowls. Arrange the roasted vegetables and sliced chicken over it, then spoon the cilantro-lime dressing over both bowls and serve.

Want more detail? See the temperature guide.

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced)

  1 lb, divided into 2 portions $7.99
• Brussels sprouts

  12 oz $2.99
• Yukon Gold potatoes

  12 oz $1.29
• Garlic

  3 cloves $0.79
• Fresh thyme

  2 teaspoons leaves $2.49
• Lemon

  1 $1.29
• Olive oil

  2 tablespoons
• Unsalted butter

  1 tablespoon
• Fine table salt

  2 1/8 teaspoons, divided
• Black pepper

  1/2 teaspoon, divided

Instructions

1. Heat the oven to 425°F with a rack in the middle. Cut 12 oz Yukon Gold potatoes into 3/4-inch pieces. Trim and halve 12 oz Brussels sprouts, quartering any especially large ones; dry thoroughly.

2. Pat 1 lb rockfish dry and divide into 2 portions if needed. Season both sides with 1 teaspoon fine table salt and 1/4 teaspoon black pepper. Refrigerate while the vegetables begin roasting.

3. On a large rimmed sheet pan, toss the potatoes with 1 tablespoon olive oil and 1/2 teaspoon fine table salt. Spread out and roast for 15 minutes.

4. Toss the prepared Brussels sprouts with the following:

   • 1/2 tablespoon olive oil
   • 5/8 teaspoon fine table salt
   • 1/4 teaspoon black pepper
   • 1 teaspoon fresh thyme leaves

   Turn the potatoes and add the sprouts to the pan, cut-side down with space between them. Roast for another 20–25 minutes, until the potatoes are tender and golden and the sprouts have browned edges.

5. While the vegetables roast, mince 3 garlic cloves and strip 1 teaspoon fresh thyme leaves. Finely grate 1 teaspoon zest from 1 lemon, then squeeze 1 tablespoon juice; cut the rest of the lemon into wedges.

6. During the vegetables’ final 10 minutes, heat the remaining 1/2 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the seasoned rockfish and cook for 3–4 minutes on the first side. Turn gently and cook for another 2–4 minutes, depending on thickness, until the thickest part reaches 145°F. Transfer to a warm plate and rest for 2 minutes while making the sauce.

7. Reduce the skillet heat to medium-low. Add 1 tablespoon unsalted butter and the prepared garlic; stir for 30 seconds without browning the garlic. Add the prepared thyme, lemon zest, and lemon juice with 2 tablespoons water. Swirl for 30–60 seconds to make a light pan sauce, then remove from the heat.

8. Divide the roasted potatoes and Brussels sprouts between two plates. Add the rockfish, spoon the garlic-thyme lemon butter over it, and serve with the lemon wedges.

Want more detail? See the temperature guide.

Ingredients

• Kroger® Ground Pork

  12 ounces $3.99
• Green cabbage

  1 pound $0.99
• Kroger® Enriched Long Grain White Rice

  1/2 cup dry $1.89
• Shallot

  1 small, about 2 ounces $3.99
• Garlic

  3 cloves $0.79
• Fresh lemongrass

  1 large stalk, yielding 2 tablespoons finely minced tender core
• Ground turmeric

  1 teaspoon
• Ground coriander

  1 teaspoon
• Crushed red pepper flakes

  1/4 teaspoon
• Ground black pepper

  1/2 teaspoon
• Fish sauce

  1 teaspoon
• Neutral oil

  1 tablespoon
• Fine sea salt

  1 5/8 teaspoons
• Organic lime

  1 $1.29

Instructions

1. Season 12 ounces ground pork evenly with 3/4 teaspoon fine sea salt. Refrigerate while completing the preparation.

2. Peel and finely mince 1 small shallot, about 2 ounces, and 3 garlic cloves. Strip the tough outer layers from 1 large lemongrass stalk and trim off the root end. Lightly pound the tender lower core with the flat of a knife, then mince very finely to yield 2 tablespoons.

3. Remove the core from 1 pound green cabbage and cut the leaves into 1-inch pieces. Cut 1 lime into wedges.

4. Mix the curry seasoning in a small bowl:

   • 1 teaspoon ground turmeric
   • 1 teaspoon ground coriander
   • 1/4 teaspoon crushed red pepper flakes
   • 1/2 teaspoon ground black pepper

5. Rinse 1/2 cup dry long-grain white rice. Put it in a small saucepan with 3/4 cup water and 1/8 teaspoon fine sea salt. Bring to a boil, cover, and cook over low heat for 15–18 minutes, until tender. Remove from the heat and let stand, covered, for 5 minutes. Cook the cabbage and pork while the rice cooks and rests.

6. Heat 2 teaspoons neutral oil in a large skillet over medium-high heat. Add the prepared cabbage and 3/4 teaspoon fine sea salt. Stir-fry for 6–8 minutes, until browned at the edges but still slightly crisp. Transfer to a serving bowl and cover loosely.

7. Return the skillet to medium heat and add 1 teaspoon neutral oil. Add the prepared shallot, garlic, and lemongrass; cook, stirring, for 2 minutes. Add the curry seasoning and stir for 20 seconds, just until fragrant.

8. Add the seasoned pork and raise the heat to medium-high. Cook for 7–9 minutes, breaking it into small crumbles and stirring frequently, until it reaches 160°F. Add 1 teaspoon fish sauce during the final 2 minutes. Continue stirring until any released liquid evaporates and the curry looks dry and crumbly rather than saucy.

9. Fluff the rice and divide between two plates. Add the cabbage and dry pork curry alongside, keeping the golden crumbles visible. Serve with the lime wedges for squeezing over the pork.

Want more detail? See the temperature guide.