Careme

Ingredients

• Hand Trimmed Boneless Skinless Fresh Chicken Breast

  8 oz $4.99
• Kroger® Long Grain Brown Rice

  3/4 cup dry (about 5 oz) $0.99
• Bok Choy

  1 lb $2.99
• Carrots

  4 oz $1.39
• Organic Ginger Root

  1 tablespoon finely grated $3.99
• Spice World® Fresh Diced Garlic

  2 teaspoons $3.49
• Reduced-sodium soy sauce

  2 teaspoons
• Unseasoned rice vinegar

  1 tablespoon
• Toasted sesame oil

  2 teaspoons
• Canola oil

  2 teaspoons
• Sesame seeds

  2 teaspoons
• Fine sea salt

  1 1/2 teaspoons, divided

Instructions

1. Rinse 3/4 cup dry brown rice. Place in a small saucepan with 1 3/4 cups water and 1/2 teaspoon fine sea salt. Bring to a boil, cover, and reduce to low. Simmer for 40–45 minutes, until tender and the water is absorbed. Remove from the heat and rest, covered, for 5 minutes. Prepare the other components while it cooks.

2. Cut 8 oz chicken breast crosswise into 1/2-inch-thick strips. Season with 1/2 teaspoon fine sea salt and refrigerate while preparing the vegetables.

3. Wash 1 lb bok choy carefully between the stalks, then cut the stalks into 1/2-inch pieces and the leaves into broad strips, keeping them separate. Scrub 4 oz carrots and cut into thin matchsticks.

4. Make the ginger-sesame sauce by stirring together:

   • 1 tablespoon finely grated ginger
   • 2 teaspoons diced garlic
   • 2 teaspoons reduced-sodium soy sauce
   • 1 tablespoon unseasoned rice vinegar
   • 2 teaspoons toasted sesame oil

   Keep the sauce beside the stove.

5. When the rice has about 15 minutes left, heat 2 teaspoons canola oil in a large nonstick skillet over medium-high heat. Add the seasoned chicken in one layer and cook for 5–7 minutes, turning occasionally, until lightly browned and the thickest strip reaches 165°F. Transfer to a clean plate.

6. Add the prepared carrots and bok choy stalks to the same skillet with 2 tablespoons water and 1/2 teaspoon fine sea salt. Cook for 4–5 minutes, stirring, until crisp-tender. Add the prepared bok choy leaves and cook for 1–2 minutes, until wilted.

7. Return the cooked chicken to the skillet and add the ginger-sesame sauce. Toss over medium heat for 1 minute, just until fragrant and everything is coated.

8. Fluff the rested brown rice and divide between two bowls. Arrange the chicken and vegetables over the rice, spoon over the skillet juices, and finish with 2 teaspoons sesame seeds.

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Ingredients

• Pacific Cod Fillet Wild Caught (sustainably sourced)

  12 ounces, cut into 2 equal portions $10.99
• Brussels sprouts

  12 ounces $2.99
• Yukon Gold potatoes

  12 ounces $1.29
• Fresh thyme

  2 teaspoons leaves $2.49
• Organic lemon

  1 $1.29
• Fresh diced garlic

  2 teaspoons $3.49
• Olive oil

  2 tablespoons
• Fine table salt

  1 7/8 teaspoons
• Ground black pepper

  1/2 teaspoon

Instructions

1. Heat the oven to 425°F with racks in the upper and lower thirds. Set out a large rimmed baking sheet and a small baking dish. Scrub 12 ounces Yukon Gold potatoes and cut into 3/4-inch pieces. Trim 12 ounces Brussels sprouts and halve them lengthwise, quartering any especially large ones.

2. Toss the vegetables on the large baking sheet with:

   • 1 1/2 tablespoons olive oil
   • 1 1/8 teaspoons fine table salt
   • 1 teaspoon fresh thyme leaves
   • 1/4 teaspoon ground black pepper

   Spread in a single layer, positioning the sprouts cut-side down. Roast on the lower rack for 25 minutes.

3. While the vegetables roast, pat 12 ounces cod dry and cut into 2 equal portions if needed. Season all over with 3/4 teaspoon fine table salt and place in the small baking dish. Let stand for 10 minutes while preparing the lemon mixture.

4. Finely grate the zest from half of 1 lemon into a small bowl, then squeeze that half into the bowl; cut the other half into wedges for serving. Stir into the lemon zest and juice:

   • 1/2 tablespoon olive oil
   • 2 teaspoons fresh diced garlic
   • 1 teaspoon fresh thyme leaves
   • 1/4 teaspoon ground black pepper

   Spoon this lemon-thyme mixture over the seasoned cod.

5. After the vegetables have roasted for 25 minutes, turn the potatoes and sprouts. Put the cod on the upper rack and continue roasting both dishes for 10–14 minutes, until the vegetables are browned and tender and the cod reaches 145°F at its thickest point.

6. Divide the potatoes and Brussels sprouts between two plates. Add the cod, spoon its lemon-thyme pan juices over the fish, and serve with the lemon wedges.

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Ingredients

• Kroger® Ground Pork

  8 oz $3.99
• Green Cabbage

  8 oz $0.99
• Yukon Gold Potatoes

  12 oz $1.29
• Carrots

  4 oz $1.39
• Jumbo Yellow Onions

  4 oz $0.89
• Sunflower oil

  1 tablespoon
• Fine sea salt

  1 3/4 teaspoons
• Caraway seeds

  3/4 teaspoon
• Dried marjoram

  1 teaspoon
• Ground black pepper

  1/4 teaspoon
• Apple cider vinegar

  1 tablespoon

Instructions

1. Gently mix 8 oz ground pork with 1/2 teaspoon fine sea salt. Set aside while preparing the vegetables.

2. Prepare the vegetables, keeping them separate:

   • Finely dice 4 oz yellow onion.
   • Scrub 4 oz carrots and cut into thin half-moons.
   • Core and thinly shred 8 oz green cabbage.
   • Scrub 12 oz Yukon Gold potatoes and cut into 1/2-inch cubes.

3. Heat 1 tablespoon sunflower oil in a medium heavy pot over medium-high heat. Add the seasoned pork and cook for 6–7 minutes, breaking it into small crumbles, until browned and cooked to 160°F.

4. Add the prepared onion and carrots. Reduce the heat to medium and cook for 4 minutes, stirring and scraping up the browned bits. Stir in 3/4 teaspoon caraway seeds and cook for 30 seconds.

5. Add the prepared cabbage and potatoes along with the following:

   • 3 1/2 cups water
   • 1 1/4 teaspoons fine sea salt
   • 1 teaspoon dried marjoram, rubbed between your fingers
   • 1/4 teaspoon ground black pepper

   Bring to a boil, then reduce the heat and partially cover. Simmer gently for 18–22 minutes, stirring occasionally, until the potatoes are tender and the cabbage is silky.

6. Stir in 1 tablespoon apple cider vinegar after the potatoes are tender. Ladle into two deep bowls, distributing the pork and vegetables evenly, and serve hot.

Want more detail? See the temperature guide.