Careme

Ingredients

• Private Selection® Italian Rigatoni

  6 oz $2.49
• Simple Truth® Mild Italian Chicken Sausage

  8 oz $5.99
• Butternut squash

  1 lb whole squash, yielding about 12 oz peeled and seeded $1.49
• Garlic

  2 cloves $0.79
• Fresh sage

  1 tablespoon chopped leaves $2.49
• Olive oil

  1 tablespoon
• Grated Parmesan

  2 tablespoons
• Table salt

  1 tablespoon plus 2 1/4 teaspoons, divided
• Black pepper

  1/4 teaspoon

Instructions

1. Peel and seed 1 lb butternut squash, then cut the resulting approximately 12 oz flesh into 1/2-inch cubes. Mince 2 garlic cloves and chop enough fresh sage leaves to measure 1 tablespoon. Remove the casings from 8 oz mild Italian chicken sausage, if present.

2. Bring 1.5 liters water to a boil in a medium pot. Add 1 tablespoon plus 2 teaspoons table salt, then 6 oz rigatoni. Cook according to the package timing until al dente, stirring frequently. Reserve 1 cup pasta water before draining. Cook the skillet components while the pasta water heats and the pasta cooks.

3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the prepared sausage and cook for 6–8 minutes, breaking it into bite-size pieces, until browned and cooked to 165°F. Transfer to a bowl, leaving the oil and drippings in the skillet. The sausage is already seasoned, so do not presalt it.

4. Add the squash cubes to the skillet with 1/4 teaspoon table salt and 1/4 teaspoon black pepper. Cook over medium-high heat for 3 minutes, stirring occasionally. Add 1/2 cup water, cover, and reduce the heat to medium. Cook for 10–12 minutes, until the squash is easily pierced with a fork. Uncover and let any excess water evaporate.

5. Add the prepared garlic and sage to the squash and stir for 30 seconds. Mash about one-third of the squash directly in the skillet to create a creamy base, leaving the rest in golden chunks.

6. Add the drained rigatoni, cooked sausage, and 1/2 cup reserved pasta water to the skillet. Toss over medium heat for 1–2 minutes until glossy. Turn off the heat and stir in 2 tablespoons grated Parmesan. If needed, add reserved pasta water 2 tablespoons at a time until the sauce lightly coats the pasta.

7. Divide between two shallow bowls, arranging the squash chunks and browned sausage over the rigatoni, and serve immediately.

Want more detail? See the temperature guide.

Ingredients

• Foster Farms Fresh & Natural Cage Free Boneless Skinless Chicken Breast Fillets

  12 ounces $2.99
• Broccoli Crown

  12 ounces $2.29
• Kroger Enriched Long Grain White Rice

  3/4 cup dry (about 5 ounces) $1.79
• Garlic

  2 cloves $0.79
• Organic Ginger Root

  1/2 ounce $3.99
• Green Onions

  2 stalks $1.19
• Table salt

  1 teaspoon
• Cornstarch

  1 tablespoon
• Neutral cooking oil

  2 tablespoons
• Reduced-sodium soy sauce

  2 teaspoons
• Oyster sauce

  1 tablespoon
• Dry sherry

  1 tablespoon
• Sugar

  1/2 teaspoon

Instructions

1. Thinly slice 12 ounces chicken breast across the grain into approximately 1/4-inch-thick pieces. Toss with 3/4 teaspoon table salt, 2 teaspoons cornstarch, 1 teaspoon neutral oil and 1 tablespoon water. Let stand for 10 minutes while preparing the other components.

2. Cut 12 ounces broccoli into small, evenly sized florets; peel the tender stem and slice it thinly. Mince 2 cloves garlic, peel and finely chop 1/2 ounce ginger, and slice 2 green onion stalks, keeping their white and green parts separate.

3. Whisk the following together in a small bowl to make the stir-fry sauce:

   • 2 teaspoons reduced-sodium soy sauce
   • 1 tablespoon oyster sauce
   • 1 tablespoon dry sherry
   • 1/2 teaspoon sugar
   • 1 teaspoon cornstarch
   • 1/3 cup water

   Set beside the stove.

4. Rinse 3/4 cup dry white rice and drain. Put it in a small saucepan with 1 1/4 cups water and 1/4 teaspoon table salt. Bring to a boil, cover and reduce the heat to low. Cook for 18 minutes, then remove from the heat and leave covered for 5 minutes. Prepare the stir-fry during this cooking time.

5. Heat a large skillet or wok over medium-high heat. Add 2 teaspoons neutral oil and the prepared broccoli. Stir-fry for 2 minutes, then add 3 tablespoons water and cover for 2 minutes, until bright green and crisp-tender. Transfer the broccoli to a plate. The sauce will provide its salt seasoning.

6. Let any water evaporate from the skillet, then add 1 tablespoon neutral oil. Spread the marinated chicken in a single layer. Cook undisturbed for 2 minutes, then stir-fry for 1–2 minutes, until nearly cooked through.

7. Add the prepared garlic, ginger and green onion whites to the chicken. Stir-fry for 30 seconds, keeping everything moving so the garlic does not scorch.

8. Return the broccoli to the skillet. Stir the sauce again, pour it in and toss for 1–2 minutes, until glossy and lightly thickened and the chicken reaches 165°F. If the sauce becomes too thick, stir in 1 tablespoon water.

9. Fluff the rice and divide between two bowls. Spoon the chicken, broccoli and sauce alongside or over it, then scatter the prepared green onion tops over each serving.

Want more detail? See the temperature guide.

Ingredients

• Fresh Coho Salmon Fillet

  12 oz, divided into 2 portions $14.99
• Fresh Brussels Sprouts - Order by the Pound

  10 oz $2.99
• Yukon Gold Potatoes

  10 oz $1.29
• Garlic

  2 cloves $0.79
• Fresh Sage

  6 leaves $2.49
• Unsalted butter

  3 tablespoons
• Whole milk

  1/4 cup
• Olive oil

  1 tablespoon
• Apple cider vinegar

  2 teaspoons
• Fine sea salt

  1 3/4 teaspoons
• Black pepper

  1/4 teaspoon

Instructions

1. Heat the oven to 425°F. Trim and halve 10 oz Brussels sprouts, quartering any especially large ones. Peel 10 oz Yukon Gold potatoes and cut into 1-inch pieces. Peel 2 garlic cloves.

2. Pat 12 oz coho salmon dry and check for pin bones. Season both portions with 3/4 teaspoon fine sea salt and 1/8 teaspoon black pepper. Refrigerate while preparing the sides.

3. Put the potatoes and garlic in a saucepan and add enough cold water to cover by 1 inch. Bring to a boil on the stove, then simmer for 12–15 minutes, until easily pierced with a fork. Drain thoroughly and return to the warm pan off the heat.

4. Meanwhile, toss the Brussels sprouts on a large rimmed baking sheet with 1 tablespoon olive oil, 1/2 teaspoon fine sea salt, and 1/8 teaspoon black pepper. Arrange cut-side down on one half of the sheet and roast for 15 minutes.

5. Warm 1/4 cup whole milk with 1 tablespoon unsalted butter in a small saucepan over low heat for 2–3 minutes. Mash the drained potatoes and garlic thoroughly, then gradually beat in the warm milk mixture and 1/2 teaspoon fine sea salt. Cover and keep warm off the heat; do not use a blender, which makes potatoes gluey.

6. Reduce the oven temperature to 400°F. Place the seasoned salmon skin-side down on a small piece of parchment on the empty half of the baking sheet. Continue roasting for 8–12 minutes, until the salmon reaches 125°F in its thickest part and the sprouts are browned and tender. Transfer the salmon to a warm plate and rest for 3 minutes.

7. While the salmon roasts, melt 2 tablespoons unsalted butter in a small light-colored skillet over medium heat. Add 6 fresh sage leaves and cook for 2–4 minutes, swirling gently, until the butter smells nutty and its milk solids turn golden brown. Remove from the heat, let the bubbling subside briefly, then carefully stir in 2 teaspoons apple cider vinegar; it may sputter.

8. Spoon the warm potato purée onto two plates and sweep it into a broad oval. Set a salmon portion over each oval, arrange the Brussels sprouts alongside, and spoon the sage brown butter over the fish, dividing the crisp sage leaves between the plates.

Want more detail? See the temperature guide.