Careme

Ingredients

• Boneless Skinless Fresh Chicken Thighs

  12 ounces $4.49
• Quinoa

  1/2 cup dry, about 3 ounces $3.29
• Baby Golden Beets Bunch

  1 bunch, yielding about 12 ounces trimmed roots $1.99
• Organic Kale

  8 ounces $3.00
• Organic Lemon

  1 medium $1.29
• Garlic

  2 cloves $2.49
• Extra-virgin olive oil

  2 tablespoons
• Ground cumin

  1 teaspoon
• Ground black pepper

  1/4 teaspoon
• Fine sea salt

  1 3/4 teaspoons

Instructions

1. Heat the oven to 425°F. Scrub and trim 1 bunch baby golden beets, yielding about 12 ounces of roots; peel any tough skin and cut into 1/2-inch wedges. Toss on a rimmed baking sheet with 2 teaspoons olive oil and 1/2 teaspoon fine sea salt. Spread in one layer.

2. Pat 12 ounces boneless skinless chicken thighs dry and unfold them. Season both sides with 3/4 teaspoon fine sea salt and set aside while preparing the vegetables. Wash your hands and clean the preparation surface.

3. Remove the tough stems from 8 ounces kale and chop the leaves. Mince 2 garlic cloves. Zest 1 medium lemon, then squeeze its juice; keep the zest and juice separate.

4. Roast the beets for 25–30 minutes, turning once, until browned at the edges and easily pierced with a knife. Meanwhile, rinse 1/2 cup dry quinoa in a fine-mesh sieve. Place it in a small saucepan with 1 cup water and 1/8 teaspoon fine sea salt. Bring to a boil, cover, and simmer gently for 15 minutes. Remove from the heat and let stand, covered, for 5 minutes, then fluff.

5. Season the presalted chicken with 1 teaspoon ground cumin and 1/4 teaspoon black pepper. Heat 2 teaspoons olive oil in a large skillet over medium heat. Cook the chicken for 5–7 minutes per side, until browned and the thickest part reaches 165°F. Transfer to a plate and rest for 5 minutes.

6. Add the remaining 2 teaspoons olive oil to the same skillet over medium heat. Add the prepared kale and 3/8 teaspoon fine sea salt; toss for 1 minute. Add 2 tablespoons water, cover, and cook for 3–4 minutes. Uncover, add the minced garlic, and toss for 1 minute, until the kale is tender and excess water has evaporated.

7. Stir half the prepared lemon zest and half the lemon juice into the quinoa. Toss the roasted beets with the other half of the lemon juice. Slice the rested chicken across the grain.

8. Divide the lemon quinoa between two bowls. Arrange the kale, golden beets, and sliced chicken over the top, spoon over the chicken’s resting juices, and finish with the other half of the lemon zest.

Want more detail? See the temperature guide.

Ingredients

• Fresh Coho Salmon Fillet

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

  12 ounces $2.99
• Yukon Gold Potatoes

  12 ounces $1.29
• Simple Truth Organic® Garlic Bulbs

  2 cloves $2.49
• Fresh Organic Lemon

  1 $1.29
• Olive oil

  2 tablespoons
• Fine sea salt

  1 7/8 teaspoons, divided
• Dried thyme

  1 teaspoon
• Ground black pepper

  1/2 teaspoon, divided

Instructions

1. Heat the oven to 425°F with a rack in the middle. Line a large rimmed sheet pan with parchment. Scrub 12 ounces Yukon Gold potatoes and cut into 3/4-inch pieces. Trim and halve 12 ounces Brussels sprouts, quartering any especially large ones.

2. Mince 2 garlic cloves. Halve 1 lemon; thinly slice one half and reserve the other half for finishing.

3. Pat 12 ounces coho salmon dry and cut into 2 portions if needed. Season the flesh with 3/4 teaspoon fine sea salt and 1/4 teaspoon black pepper. Refrigerate while the vegetables begin roasting.

4. Toss the prepared potatoes and Brussels sprouts on the sheet pan with:

   • 1 1/2 tablespoons olive oil
   • 1 1/8 teaspoons fine sea salt
   • 1 teaspoon dried thyme
   • 1/4 teaspoon black pepper

   Spread into a single layer, with the sprouts cut-side down. Roast for 22–25 minutes, turning the potatoes once, until the potatoes are nearly tender and the sprouts have browned edges.

5. Move the vegetables toward the edges to make room for the salmon. Rub the salmon flesh with 1 1/2 teaspoons olive oil and the minced garlic, then place skin-side down in the cleared space. Lay the prepared lemon slices over the fish. Roast for 10–12 minutes, until the salmon reaches 125°F at its thickest point and the potatoes are tender. Transfer the salmon to plates and rest for 3 minutes.

6. Divide the roasted potatoes and Brussels sprouts between the plates. Squeeze the reserved lemon half over the salmon and vegetables, and serve with the roasted lemon slices.

Want more detail? See the temperature guide.

Ingredients

• Simple Truth Organic® Red Lentils

  3/4 cup dry (about 5 ounces) $3.49
• Organic Butternut Squash

  1 small squash, about 1 pound whole, yielding approximately 12 ounces peeled and seeded $1.99
• Kroger® Enriched Long Grain White Rice

  1/2 cup dry $1.79
• Jumbo Yellow Onion

  1/2 medium onion (4 ounces) $0.89
• Simple Truth Organic® Garlic Bulbs

  2 cloves $2.49
• Organic Ginger Root

  1 tablespoon finely grated $3.99
• Unsweetened canned coconut milk

  1/2 cup, stirred before measuring
• Neutral cooking oil

  1 tablespoon
• Mustard seeds

  1/2 teaspoon
• Cumin seeds

  1/2 teaspoon
• Ground turmeric

  1/2 teaspoon
• Ground cinnamon

  1/4 teaspoon
• Red pepper flakes

  1/8 teaspoon
• Fine sea salt

  1 1/8 teaspoons, divided
• Apple cider vinegar

  2 teaspoons

Instructions

1. Peel and seed 1 small butternut squash, about 1 pound whole, then cut the approximately 12 ounces of flesh into 1/2-inch cubes. Finely dice 1/2 medium yellow onion (4 ounces). Mince 2 garlic cloves and finely grate enough ginger to measure 1 tablespoon; keep the aromatics separate from the onion.

2. Rinse 3/4 cup dry red lentils in a fine-mesh sieve until the water runs mostly clear, then drain. Separately rinse and drain 1/2 cup dry long-grain white rice.

3. Place the rinsed rice in a small saucepan with 1 cup water and 1/8 teaspoon fine sea salt. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes while you make the curry.

4. Heat 1 tablespoon neutral cooking oil in a medium saucepan over medium heat. Add 1/2 teaspoon mustard seeds and 1/2 teaspoon cumin seeds. Partially cover against splattering and cook for 30–60 seconds, until the mustard seeds begin to pop. Add the prepared onion and cook for 5 minutes, stirring, until softened.

5. Reduce the heat to medium-low and add the following aromatics and spices:

   • The prepared 2 minced garlic cloves
   • The prepared 1 tablespoon grated ginger
   • 1/2 teaspoon ground turmeric
   • 1/4 teaspoon ground cinnamon
   • 1/8 teaspoon red pepper flakes

   Stir for 30 seconds, just until fragrant.

6. Add the prepared squash, rinsed lentils, 1 1/2 cups water, and 1 teaspoon fine sea salt. Bring to a gentle simmer, cover, and cook over low heat for 20–24 minutes, stirring occasionally, until the squash is tender and the lentils have broken down into a thick sauce. If the mixture starts sticking before the squash is tender, add 2 tablespoons water at a time.

7. Stir 1/2 cup unsweetened coconut milk into the curry and simmer uncovered for 3 minutes. Gently mash a few squash cubes against the saucepan to thicken the sauce, leaving most intact. Remove from the heat and stir in 2 teaspoons apple cider vinegar.

8. Fluff the cooked rice and divide between two shallow bowls. Spoon the curry alongside and partly over the rice, leaving the golden squash cubes visible on top.

Want more detail? See the temperature guide.