Careme

Ingredients

• Simple Truth Natural Boneless Skinless Fresh Chicken Breast

  12 ounces $3.99
• Kroger 100% Whole Grain Penne Rigate

  6 ounces dry $1.33
• Organic Lacinato Kale

  1 bunch, approximately 8 ounces $3.00
• Garlic

  3 cloves $2.49
• Organic lemon

  1, yielding 1 teaspoon finely grated zest and 2 tablespoons juice $1.29
• Fresh oregano

  1 tablespoon chopped leaves $2.49
• Olive oil

  1 1/2 tablespoons
• Table salt

  1 tablespoon plus 2 1/2 teaspoons, divided; most is discarded with the pasta water

Instructions

1. Strip the tough stems from 1 bunch lacinato kale, approximately 8 ounces, and slice the leaves into thin ribbons. Rinse and drain. Thinly slice 3 garlic cloves. Chop 1 tablespoon fresh oregano leaves. Zest and juice 1 organic lemon, measuring out 1 teaspoon zest and 2 tablespoons juice.

2. On a separate cutting board, slice 12 ounces chicken breast across the grain into strips about 1/2 inch thick. Season evenly with 3/4 teaspoon table salt and let stand while the pasta water heats. Wash your hands and clean the board.

3. Bring 6 cups water to a boil in a medium pot. Add 1 tablespoon plus 1 1/2 teaspoons table salt, then 6 ounces dry whole-grain penne. Cook according to the package timing until al dente, stirring occasionally. Before draining, reserve 1 cup pasta water.

4. While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the seasoned chicken in a single layer and cook for 5–7 minutes, turning occasionally, until golden and the thickest strips reach 165°F. Transfer to a clean plate and rest for at least 3 minutes while you cook the kale.

5. Reduce the skillet heat to medium. Add the remaining 1/2 tablespoon olive oil and the sliced garlic; stir for 30 seconds. Add the prepared kale, 1/4 teaspoon table salt, and 1/4 cup plain water. Cover and cook for 4 minutes, then uncover and stir for 1–2 minutes, until tender and bright green.

6. Add the following to the skillet:

   • The drained penne
   • The cooked chicken and its collected juices
   • The prepared oregano
   • The measured lemon zest
   • The measured lemon juice
   • 1/4 cup reserved pasta water

   Toss over medium heat for 1–2 minutes until lightly glossy. If needed, add more reserved pasta water, 1 tablespoon at a time, just until the pasta is lightly coated.

7. Divide between two shallow bowls, distributing the chicken and kale evenly, and serve immediately.

Want more detail? See the temperature guide.

Ingredients

• Wild Caught Sockeye Salmon Fillet (Previously Frozen), thawed

  12 oz, cut into 2 portions $16.99
• Brussels sprouts

  12 oz $2.99
• Yukon Gold potatoes

  12 oz $1.29
• Fresh rosemary

  1 tablespoon finely chopped leaves $2.49
• Garlic

  2 cloves $2.49
• Lemon

  1/2 lemon, yielding 1 teaspoon zest and 1 tablespoon juice $1.29
• Olive oil

  2 tablespoons
• Fine sea salt

  1 7/8 teaspoons, divided
• Black pepper

  1/2 teaspoon, divided

Instructions

1. Heat the oven to 425°F with a rack in the middle. Trim and halve 12 oz Brussels sprouts, quartering any especially large ones. Cut 12 oz Yukon Gold potatoes into 1/2-inch pieces.

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

   • The prepared Brussels sprouts and potatoes
   • 1 1/2 tablespoons olive oil
   • 2 teaspoons finely chopped rosemary
   • 1 garlic clove, minced
   • 1 1/8 teaspoons fine sea salt
   • 1/4 teaspoon black pepper

   Spread into a single layer, setting the sprouts cut-side down. Roast for 22 minutes, turning the potatoes after 15 minutes.

3. While the vegetables roast, pat dry 12 oz thawed sockeye salmon, divided into 2 portions, and season with 3/4 teaspoon fine sea salt. Finely zest and juice 1/2 lemon, measuring 1 teaspoon zest and 1 tablespoon juice; reserve the juice for serving.

4. Mix the salmon topping in a small bowl:

   • 1/2 tablespoon olive oil
   • 1 teaspoon finely chopped rosemary
   • 1 garlic clove, finely grated
   • 1 teaspoon lemon zest
   • 1/4 teaspoon black pepper

   Spread the topping over the salmon flesh.

5. After the vegetables have roasted for 22 minutes, move them toward the edges to make room for the salmon. Place the salmon skin-side down in the center. Roast for 8–12 minutes, until the salmon reaches 125°F in its thickest part and the potatoes are tender. Transfer the salmon to plates and let rest for 3 minutes.

6. Divide the roasted potatoes and Brussels sprouts between the plates. Spoon the reserved 1 tablespoon lemon juice over the salmon and vegetables, and serve.

Want more detail? See the temperature guide.

Ingredients

• Green acorn squash

  1 medium, about 1½ pounds $1.25
• Kroger® Lentil Beans

  ½ cup dry, about 3½ ounces $2.19
• Long-grain white rice

  ⅓ cup dry $1.79
• Yellow onion

  1 medium, about ½ pound $0.89
• Fresh mint

  2 tablespoons chopped $2.49
• Olive oil

  2 tablespoons
• Fine sea salt

  1¼ teaspoons
• Ground cumin

  ¾ teaspoon
• Ground allspice

  ¼ teaspoon
• Ground cinnamon

  ¼ teaspoon
• Raisins

  2 tablespoons
• Apple cider vinegar

  2 teaspoons

Instructions

1. Heat the oven to 425°F. Halve 1 medium acorn squash lengthwise and scoop out the seeds. Carefully shave a thin slice from each rounded underside if needed so the halves sit steadily. Rub the cut surfaces and cavities with 1 tablespoon olive oil and ½ teaspoon fine sea salt. Place cut-side down on a baking sheet.

2. Roast the squash for 35–40 minutes, until the flesh is easily pierced with a fork. Turn cut-side up and keep on the baking sheet for filling.

3. While the squash roasts, rinse ½ cup dry lentils. Put them in a small saucepan with 2 cups water and ¼ teaspoon fine sea salt. Bring to a boil, then simmer gently, partially covered, for 20–30 minutes, until tender but still holding their shape. Drain.

4. Meanwhile, finely dice 1 medium yellow onion and chop enough fresh mint to measure 2 tablespoons; set the mint aside. Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the diced onion and cook for 7–8 minutes, stirring occasionally, until softened and lightly golden.

5. Stir the following into the onion:

   • ⅓ cup dry long-grain white rice
   • ¾ teaspoon ground cumin
   • ¼ teaspoon ground allspice
   • ¼ teaspoon ground cinnamon
   • ½ teaspoon fine sea salt

   Cook, stirring, for 1 minute. Add ⅔ cup water and bring to a simmer. Cover, reduce the heat to low, and cook for 17–18 minutes, until the rice is tender and the water is absorbed. Remove from the heat and let stand, covered, for 5 minutes.

6. Fluff the onion rice with a fork. Fold in the drained lentils, 2 tablespoons raisins, 2 teaspoons apple cider vinegar, and 1 tablespoon of the prepared chopped mint. Add 2 tablespoons water to keep the filling moist.

7. Heap the lentil-rice filling into the roasted squash halves, mounding it over the cavities. Return to the oven for 5 minutes to heat through.

8. Place one stuffed squash half on each plate, spooning any extra filling alongside. Scatter the reserved 1 tablespoon chopped mint over the tops and serve.

Want more detail? See the temperature guide.