Careme

Ingredients

• Wild Caught Sea Scallops 10/20

  12 oz $15.99
• Cauliflower

  1 1/2 lb $1.99
• Crimini mushrooms

  8 oz $4.99
• Garlic

  2 cloves $0.79
• Fresh thyme

  2 teaspoons leaves $2.49
• Lemon

  1 $1.29
• Extra-virgin olive oil

  3 tablespoons
• Fine sea salt

  2 1/4 teaspoons
• Ground black pepper

  1/4 teaspoon

Instructions

1. Heat the oven to 425°F. Cut 1 1/2 lb cauliflower into roughly 1-inch florets, slicing the tender core thinly. Toss on a large baking sheet with 1 tablespoon extra-virgin olive oil and 1 1/8 teaspoons fine sea salt. Spread into a single layer.

2. Slice 8 oz crimini mushrooms about 1/4 inch thick. Mince 2 garlic cloves and strip enough fresh thyme to measure 2 teaspoons leaves. Zest 1 lemon to obtain 1 teaspoon zest, then squeeze it to obtain 2 tablespoons juice.

3. Remove any small side muscles from 12 oz sea scallops. Pat the scallops thoroughly dry, season with 3/4 teaspoon fine sea salt, and refrigerate uncovered while the cauliflower cooks.

4. Roast the cauliflower for 25–30 minutes, turning once, until tender and golden at the edges. Reserve one-third of the roasted florets for plating. Blend the other two-thirds with 1 tablespoon of the measured lemon juice and 1/4 cup hot water until smooth, adding up to another 1/4 cup hot water if needed. Transfer the purée to a small saucepan and keep warm over the lowest heat.

5. While the cauliflower roasts, heat 1 tablespoon extra-virgin olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and cook for 7–9 minutes, stirring occasionally, until browned. Add the minced garlic, measured thyme leaves, 3/8 teaspoon fine sea salt, and 1/8 teaspoon black pepper; cook for 1 minute. Stir in the measured lemon zest and the other 1 tablespoon lemon juice. Transfer the mushrooms to a bowl and cover loosely.

6. Wipe the skillet clean and heat it over medium-high heat. Blot the seasoned scallops dry again and sprinkle with 1/8 teaspoon black pepper. Add 1 tablespoon extra-virgin olive oil to the skillet, then place the scallops in a single layer with space between them. Sear without moving for about 2 minutes, flip, and cook for another 1–2 minutes, until golden and the centers reach 125°F.

7. Spoon the warm cauliflower purée onto two plates and sweep it into a broad crescent. Arrange the scallops over the purée, then tuck the roasted florets and thyme mushrooms alongside. Spoon any mushroom juices around the scallops and serve immediately.

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Ingredients

• Green acorn squash

  1 medium, about 2 pounds $1.25
• Kroger® Quinoa

  1/2 cup dry $3.29
• Sliced white mushrooms

  8 ounces $2.49
• Yellow onion

  4 ounces, about 1/2 medium onion $0.89
• Garlic

  2 cloves $0.79
• Extra-virgin olive oil

  1 1/2 tablespoons
• Fine sea salt

  1 5/8 teaspoons
• Ground cumin

  1 teaspoon
• Smoked paprika

  1/2 teaspoon
• Ground cinnamon

  1/4 teaspoon
• Ground black pepper

  1/4 teaspoon
• Unsalted roasted pumpkin seeds

  1/4 cup
• Organic lemon

  1/2 lemon, yielding 1 teaspoon zest and 1 tablespoon juice $1.29
• Organic cilantro

  2 tablespoons chopped $1.69

Instructions

1. Heat the oven to 425°F. Carefully halve 1 medium acorn squash, about 2 pounds, lengthwise and scoop out the seeds. Rub the cut surfaces and cavities with 1/2 tablespoon extra-virgin olive oil and season with 1 teaspoon fine sea salt. Place cut-side down on a parchment-lined baking sheet.

2. Roast the squash for 35–40 minutes, until a knife slides easily through the flesh. Prepare the filling while it roasts.

3. Rinse 1/2 cup dry quinoa in a fine-mesh sieve. Put 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.

4. Finely dice 4 ounces yellow onion, roughly chop 8 ounces sliced white mushrooms, and mince 2 garlic cloves. Zest and juice 1/2 lemon to obtain 1 teaspoon zest and 1 tablespoon juice. Chop enough cilantro to measure 2 tablespoons; set the lemon and cilantro aside.

5. Heat 1 tablespoon extra-virgin olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 3 minutes. Add the chopped mushrooms and 1/2 teaspoon fine sea salt; cook for 7–9 minutes, stirring occasionally, until their moisture evaporates and they begin to brown.

6. Lower the heat to medium and stir the following into the mushroom mixture:

   • 2 minced garlic cloves
   • 1 teaspoon ground cumin
   • 1/2 teaspoon smoked paprika
   • 1/4 teaspoon ground cinnamon
   • 1/4 teaspoon ground black pepper

   Cook, stirring, for 1 minute until fragrant.

7. Remove the skillet from the heat. Fold in the cooked quinoa, the prepared lemon zest and juice, 2 tablespoons of the unsalted roasted pumpkin seeds, and 1 tablespoon of the chopped cilantro. If the filling seems dry, stir in 2 tablespoons water.

8. Turn the tender squash halves cut-side up and mound the quinoa filling into their cavities. Return to the oven for 5 minutes to heat through.

9. Place one stuffed squash half on each of two plates. Finish with the remaining 2 tablespoons pumpkin seeds and 1 tablespoon chopped cilantro, and serve with forks and knives for cutting into the tender squash.

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Ingredients

• Foster Farms Fresh & Natural Cage Free Boneless Skinless Chicken Breast Fillets

  12 oz $2.99
• Organic Kale

  6 oz $3.00
• Quaker® Quick Pearled Barley

  1/3 cup dry $3.49
• Sliced White Mushrooms

  8 oz $2.49
• Whole Carrots

  4 oz $1.99
• Yellow Onion

  4 oz $0.89
• Garlic

  3 cloves $0.79
• Extra-virgin olive oil

  1 tablespoon
• Fine sea salt

  1 7/8 teaspoons, divided
• Smoked paprika

  1 1/2 teaspoons
• Dried oregano

  1/2 teaspoon
• Black pepper

  1/4 teaspoon
• Sherry vinegar

  1 tablespoon

Instructions

1. Prepare the vegetables: dice 4 oz yellow onion; scrub and thinly slice 4 oz carrots; mince 3 garlic cloves; and wipe clean 8 oz sliced white mushrooms. Strip the tough stems from 6 oz organic kale and roughly chop the leaves.

2. Cut 12 oz chicken breast into 1-inch pieces. Season with 3/4 teaspoon fine sea salt and let stand while you start the vegetables.

3. Heat 1 tablespoon extra-virgin olive oil in a medium heavy pot over medium-high heat. Add the prepared mushrooms and cook for 5–6 minutes, stirring occasionally, until lightly browned.

4. Add the prepared onion and carrots with 1 teaspoon fine sea salt. Reduce the heat to medium and cook for 5 minutes, stirring occasionally, until the onion softens.

5. Stir the following into the vegetables:

   • The prepared minced garlic
   • 1 1/2 teaspoons smoked paprika
   • 1/2 teaspoon dried oregano
   • 1/4 teaspoon black pepper

   Cook for 30 seconds, stirring, until fragrant.

6. Pour in 3 cups water and scrape up the browned bits. Add 1/3 cup dry quick pearled barley and 1/8 teaspoon fine sea salt. Bring to a boil, then reduce to a gentle simmer, partially cover, and cook for 5 minutes.

7. Stir in the seasoned chicken and prepared kale. Return to a gentle simmer, partially cover, and cook for 8–10 minutes, stirring occasionally, until the barley is tender and the chicken reaches 165°F.

8. Stir in 1 tablespoon sherry vinegar. Divide the stew between two deep bowls, arranging some chicken and kale on top, and serve.

Want more detail? See the temperature guide.