Careme

Ingredients

• Kroger® Long Grain Brown Rice

  1/2 cup dry $1.89
• Kroger® 93/7 Lean Fresh Ground Turkey - 1 LB

  8 ounces $5.49
• Butternut Squash

  12 ounces peeled and seeded, from about 1 pound whole squash $1.49
• Jumbo Yellow Onions

  3 ounces $0.89
• Fresh Roma Tomato

  4 ounces $1.29
• Garlic

  2 cloves $0.79
• Organic Ginger Root

  2 teaspoons finely grated $3.99
• Canola oil

  1 tablespoon
• Morton kosher salt flakes

  2 teaspoons, divided
• Ground cumin

  1 teaspoon
• Ground coriander

  1 teaspoon
• Ground turmeric

  1/4 teaspoon
• Cayenne pepper

  1/8 teaspoon
• Garam masala

  1/2 teaspoon
• Fresh Organic Lemon

  1 tablespoon juice $1.29
• Chateau Ste. Michelle Vintage Select Riesling Washington White Wine

  1 bottle $8.99

Instructions

1. Rinse 1/2 cup dry brown rice. Place in a small saucepan with 1 cup water and 1/4 teaspoon Morton kosher salt flakes. Bring to a boil, cover and simmer over low heat for 40–45 minutes, until tender and the water is absorbed. Remove from the heat and let stand, covered, for 5 minutes. Prepare the keema while the rice cooks.

2. Peel and seed enough butternut squash to yield 12 ounces, then cut into small, even 1/2-inch cubes. Finely chop 3 ounces yellow onion and dice 4 ounces Roma tomato. Mince 2 garlic cloves and finely grate 2 teaspoons ginger.

3. Gently mix 8 ounces ground turkey with 5/8 teaspoon Morton kosher salt flakes. Set aside while you start the vegetables.

4. Heat 1 tablespoon canola oil in a wide, lidded skillet over medium heat. Add the prepared onion and cook for 4–5 minutes, stirring, until softened. Add the prepared garlic and ginger and cook for 30 seconds.

5. Add the following spices to the skillet:

   • 1 teaspoon ground cumin
   • 1 teaspoon ground coriander
   • 1/4 teaspoon ground turmeric
   • 1/8 teaspoon cayenne pepper

   Stir for 20 seconds, then add the seasoned turkey. Cook for 4–5 minutes, breaking it into small crumbles, until lightly browned.

6. Add the prepared squash and tomato, 1 1/8 teaspoons Morton kosher salt flakes and 1/2 cup water. Stir well, bring to a simmer and cover. Cook over medium-low heat for 12–15 minutes, stirring once or twice, until the squash is tender and the turkey reaches 165°F. Uncover and simmer for 3–5 minutes to reduce excess liquid; the keema should be moist but not soupy.

7. Stir 1/2 teaspoon garam masala and 1 tablespoon lemon juice into the keema. Fluff the cooked rice and divide between two bowls. Spoon the turkey and squash keema over the rice and serve.

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Ingredients

• Whole cooked Dungeness crab

  2 pounds, yielding approximately 6–8 ounces picked meat $9.99
• Organic leeks

  8 ounces before trimming $3.99
• Yukon Gold potatoes

  12 ounces $1.29
• Unsalted butter

  1 tablespoon $4.79
• 2% milk

  1 1/2 cups $3.99
• Half-and-half

  1/4 cup $4.59
• Morton kosher salt flakes

  1 teaspoon, plus up to 1/4 teaspoon if needed
• Ground black pepper

  1/4 teaspoon
• Dried thyme

  1/4 teaspoon
• Sonoma-Cutrer Sonoma Coast Chardonnay

  1 bottle $26.99

Instructions

1. Trim the roots and tough dark-green tops from 8 ounces organic leeks. Halve the white and pale-green portions lengthwise, rinse thoroughly between the layers and slice thinly.

2. Scrub 12 ounces Yukon Gold potatoes and cut into 1/2-inch cubes.

3. Crack and pick 2 pounds whole cooked Dungeness crab, collecting approximately 6–8 ounces meat. Discard the gills, innards and shells, and check the meat carefully for shell fragments. Refrigerate the picked crab while the chowder cooks. Allow about 20 minutes total for picking the crab and preparing the vegetables.

4. Melt 1 tablespoon unsalted butter in a medium heavy pot over medium-low heat. Add the sliced leeks and 1/4 teaspoon Morton kosher salt flakes. Cook for 6–8 minutes, stirring occasionally, until soft but not browned.

5. Add the cubed potatoes and the following seasonings to the softened leeks:

   • 3/4 teaspoon Morton kosher salt flakes
   • 1/4 teaspoon ground black pepper
   • 1/4 teaspoon dried thyme

   Pour in 1 1/4 cups water. Bring to a gentle boil, cover and simmer over medium-low heat for 12–15 minutes, until the potatoes crush easily with a fork.

6. Mash roughly one-third of the potatoes against the side of the pot to thicken the chowder. Stir in 1 1/2 cups 2% milk and 1/4 cup half-and-half. Heat gently for 3–4 minutes until steaming, without boiling.

7. Fold in the picked crab and warm over low heat for 2–3 minutes, just until heated through; avoid boiling so the crab stays tender. Taste the chowder, then add up to 1/4 teaspoon additional Morton kosher salt flakes only if needed, since the crab’s salinity can vary.

8. Divide the chowder between two warm bowls, arranging a few larger crab pieces on top.

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Ingredients

• Heritage Farm® Boneless Skinless Chicken Thighs

  1 pound $3.99
• Broccoli Crown

  1 pound $2.39
• Kroger® Enriched Long Grain White Rice

  3/4 cup dry $1.89
• Garlic

  6 cloves, about 1/2 bulb $0.79
• Soy sauce

  2 tablespoons
• Distilled white vinegar

  1/3 cup
• Dried bay leaves

  2
• Whole black peppercorns

  1 teaspoon
• Neutral cooking oil

  1 tablespoon
• Morton kosher salt flakes

  1 teaspoon, divided

Instructions

1. Peel and lightly smash 6 garlic cloves. Pat 1 pound boneless skinless chicken thighs dry and halve any very large pieces. In a bowl, combine the following:

   • The prepared chicken
   • 6 smashed garlic cloves
   • 2 tablespoons soy sauce
   • 1 teaspoon whole black peppercorns, lightly crushed
   • 2 dried bay leaves

   Turn to coat and marinate for 10 minutes while preparing the vegetables. The soy sauce seasons the chicken, so do not add salt to it.

2. Cut 1 pound broccoli crown into bite-size florets. Peel the tough exterior from the stem and slice the tender center 1/4 inch thick.

3. Rinse 3/4 cup dry long-grain white rice and drain. Put it in a small saucepan with 1 1/4 cups water and 1/4 teaspoon Morton kosher salt flakes. 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 10 minutes.

4. Lift the chicken from the marinade, reserving all the marinade and aromatics. Heat 1 tablespoon neutral cooking oil in a deep, wide skillet over medium-high heat. Add the chicken in a single layer and brown for 3 minutes per side; it does not need to be cooked through yet.

5. Add the reserved marinade and aromatics, 1/3 cup distilled white vinegar, and 1/2 cup water to the skillet. Bring to a steady simmer and leave uncovered for 3 minutes. Turn the chicken, cover partially, and simmer over medium-low heat for 12–15 minutes, until the chicken reaches 175°F. Transfer it to a clean plate and rest for 5 minutes while simmering the sauce uncovered until glossy but still spoonable, about 4–6 minutes.

6. While the chicken simmers, put 1/2 cup water in a large saucepan fitted with a steamer basket and bring to a boil. Add the prepared broccoli, cover, and steam for 5–7 minutes until bright green and crisp-tender. Transfer to a bowl and toss with 3/4 teaspoon Morton kosher salt flakes.

7. Remove the bay leaves from the adobo sauce and return the chicken and its resting juices to the skillet. Turn to coat. Fluff the rice and divide between two plates alongside the broccoli. Add the chicken and spoon the garlic-rich sauce over the chicken and rice.

Want more detail? See the temperature guide.