Careme

Ingredients

• Kroger® Quinoa

  1/2 cup dry (3 ounces) $3.29
• Kroger® Lentil Beans

  1/3 cup dry (about 2 1/3 ounces) $2.19
• Butternut Squash

  1 small, about 1 1/2 pounds whole, yielding about 1 pound peeled and seeded $1.49
• Organic Kale

  4 ounces $3.00
• Garlic

  2 cloves $0.79
• Simple Truth Organic® Thyme

  4 sprigs, yielding about 1 teaspoon leaves $2.49
• Olive oil

  2 tablespoons plus 1 teaspoon
• Dijon mustard

  1 tablespoon
• Red wine vinegar

  1 tablespoon
• Fine sea salt

  1 teaspoon, divided
• Black pepper

  1/4 teaspoon

Instructions

1. Heat the oven to 425°F. Peel and seed 1 small butternut squash, about 1 1/2 pounds whole, then cut the resulting approximately 1 pound of flesh into 3/4-inch cubes. Strip the leaves from 4 thyme sprigs to get about 1 teaspoon.

2. Remove the tough stems from 4 ounces kale and thinly slice the leaves. Peel and mince 2 garlic cloves. Rinse 1/2 cup dry quinoa in a fine-mesh strainer. Separately, pick over and rinse 1/3 cup dry lentils.

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

   • The prepared squash cubes
   • 1 tablespoon olive oil
   • 3/4 teaspoon fine sea salt
   • The prepared thyme leaves

   Spread in a single layer. Roast for 25–30 minutes, turning once, until browned at the edges and tender.

4. While the squash roasts, place the rinsed lentils in a small saucepan with 2 cups water and 1/8 teaspoon fine sea salt. Bring to a boil, then simmer gently, partially covered, for 20–25 minutes until tender but still intact. Drain well.

5. Meanwhile, combine the rinsed quinoa, 1 cup water and 1/8 teaspoon fine sea salt in a second small saucepan. Bring to a boil, cover and reduce the heat to low. Cook for 15 minutes, then remove from the heat and let stand, covered, for 5 minutes. Fluff with a fork.

6. Whisk the vinaigrette in a large serving bowl:

   • 1 tablespoon Dijon mustard
   • 1 tablespoon red wine vinegar
   • 1 tablespoon olive oil
   • 1/4 teaspoon black pepper

   Set aside until the grains and lentils are ready.

7. Heat 1 teaspoon olive oil in a skillet over medium heat. Add the prepared garlic and stir for 30 seconds. Add the prepared kale and 2 tablespoons water; cook, stirring, for 3–4 minutes until tender and bright green.

8. Add the warm quinoa and drained lentils to the vinaigrette and toss gently. Divide between two shallow bowls, arrange the roasted squash and garlicky kale over the top, and serve warm.

Want more detail? See the temperature guide.

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced)

  12 ounces, divided into 2 fillets $7.99
• Brussels sprouts

  10 ounces $2.99
• Yukon Gold potatoes

  10 ounces $1.29
• Fuji apple

  1 medium, about 6 ounces $1.49
• Garlic

  2 cloves $0.79
• Organic lemon

  1 $1.29
• Olive oil

  2 tablespoons
• Dijon mustard

  1 teaspoon
• Dried thyme

  1/2 teaspoon
• Fine sea salt

  1 3/4 teaspoons, divided
• Ground black pepper

  1/2 teaspoon, divided

Instructions

1. Heat the oven to 425°F with a rack in the upper-middle position. Scrub 10 ounces Yukon Gold potatoes and cut into 1/2-inch pieces. Trim 10 ounces Brussels sprouts and halve through the stems, quartering any especially large sprouts.

2. Core 1 medium Fuji apple, about 6 ounces, and cut into 1/2-inch pieces. Peel and mince 2 garlic cloves, keeping them separate from the apple.

3. Zest 1 lemon to obtain 1 teaspoon zest, then squeeze 1 tablespoon juice. Cut the unsqueezed portion into serving wedges. Whisk the measured zest and juice with 1 teaspoon Dijon mustard and 1 teaspoon olive oil to make the dressing.

4. Pat 12 ounces rockfish dry and divide into 2 portions if necessary. Season both sides with 3/4 teaspoon fine sea salt and 1/4 teaspoon ground black pepper. Refrigerate until ready to cook.

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

   • The prepared potatoes and Brussels sprouts
   • 1 tablespoon olive oil
   • 1 teaspoon fine sea salt
   • 1/4 teaspoon ground black pepper
   • 1/2 teaspoon dried thyme

   Spread into a single layer, placing the sprouts cut-side down. Roast for 15 minutes. Turn the vegetables, add the prepared apple, and roast for another 9–11 minutes. Stir the prepared garlic into the vegetables and roast for a final 3–4 minutes, until the potatoes are tender and the sprouts have browned edges.

6. During the final 10 minutes of roasting, heat the remaining 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add the seasoned rockfish and cook undisturbed for 3–4 minutes. Turn carefully and cook for another 2–4 minutes, pulling the fish when the thickest part reaches 138°F. Transfer to a plate and rest for 2 minutes.

7. Toss the roasted vegetables and apple with the lemon-mustard dressing. Divide between 2 plates, place a rockfish fillet alongside each portion, and serve with the prepared lemon wedges.

Want more detail? See the temperature guide.

Ingredients

• Kroger® Ground Pork

  8 ounces $3.99
• Green Cabbage

  8 ounces $0.99
• Carrots

  4 ounces $1.39
• Kroger® Enriched Long Grain White Rice

  1/2 cup dry (about 3.25 ounces) $1.89
• Garlic

  3 cloves $0.79
• Diamond Crystal kosher salt

  1 5/8 teaspoons, divided
• Reduced-sodium soy sauce

  2 teaspoons
• Gochugaru (Korean chile flakes)

  2 teaspoons
• Rice vinegar

  2 teaspoons
• Brown sugar

  1 teaspoon
• Toasted sesame oil

  2 teaspoons
• Neutral cooking oil

  2 teaspoons
• Sesame seeds

  2 teaspoons

Instructions

1. Rinse 1/2 cup dry rice. Place in a small saucepan with 1 cup water and 3/8 teaspoon Diamond Crystal kosher salt. Bring to a boil, cover, and reduce the heat to low. Cook for 18 minutes, then remove from the heat and rest, covered, for 5 minutes. Prepare the stir-fry while the rice cooks.

2. Remove the tough core from 8 ounces green cabbage and slice the leaves into thin ribbons. Scrub 4 ounces carrots and cut into thin matchsticks. Peel and mince 3 cloves garlic.

3. Mix 8 ounces ground pork with 1/2 teaspoon Diamond Crystal kosher salt. Let stand while you prepare the sauce.

4. Stir together the sauce in a small bowl:

   • 2 teaspoons reduced-sodium soy sauce
   • 2 teaspoons gochugaru
   • 2 teaspoons rice vinegar
   • 1 teaspoon brown sugar
   • 2 teaspoons toasted sesame oil

   Add 2 tablespoons water and stir until the sugar dissolves.

5. Heat a large, preferably 12-inch skillet over medium-high heat. Add 2 teaspoons neutral cooking oil, then the seasoned pork. Press into a thin layer and leave undisturbed for 2 minutes. Break into small crumbles and stir-fry for another 2–3 minutes, until browned. Transfer to a bowl, leaving the drippings in the skillet.

6. Add the prepared cabbage and carrots to the skillet with 3/4 teaspoon Diamond Crystal kosher salt. Stir-fry for 5–6 minutes, until lightly browned and crisp-tender. Add the minced garlic and stir for 30 seconds.

7. Return the browned pork to the skillet and add the sauce. Stir-fry for 2–3 minutes, until the sauce lightly coats everything and the pork reaches 160°F.

8. Fluff the cooked rice and divide between two bowls. Spoon the pork and vegetables alongside it, sprinkle with 2 teaspoons sesame seeds, and serve.

Want more detail? See the temperature guide.