Careme

Ingredients

• Hand Trimmed Boneless Skinless Fresh Chicken Breast

  12 oz $4.99
• Kroger Long Grain Brown Rice

  1/2 cup dry (about 3.5 oz) $1.19
• Broccoli Crown

  12 oz $2.49
• Carrots

  4 oz $1.39
• Organic Ginger Root

  2 teaspoons finely grated $3.99
• Garlic

  2 cloves $0.79
• Reduced-sodium soy sauce

  1 tablespoon
• Unseasoned rice vinegar

  1 tablespoon
• Honey

  1 teaspoon
• Canola oil

  1 tablespoon
• Fine table salt

  1 1/8 teaspoons, divided

Instructions

1. Rinse 1/2 cup dry brown rice. Combine it in a small saucepan with 1 cup water and 1/8 teaspoon fine table salt. Bring to a boil, cover, and reduce the heat to low. Simmer for 40–45 minutes, until tender and the water is absorbed, then remove from the heat and let stand, covered, for 5 minutes. Prepare the other components while it cooks.

2. Cut 12 oz chicken breast across the grain into 1/2-inch-thick strips. Toss with 1/2 teaspoon fine table salt and let stand for 10–15 minutes while preparing the vegetables; the soy sauce will supply additional seasoning.

3. Cut 12 oz broccoli into small florets; peel the tender stalk and slice it thinly. Scrub 4 oz carrots and slice into thin half-moons. Finely grate enough ginger to measure 2 teaspoons and mince 2 garlic cloves.

4. Stir together the glaze in a small bowl:

   • 1 tablespoon reduced-sodium soy sauce
   • 1 tablespoon unseasoned rice vinegar
   • 1 teaspoon honey
   • 2 teaspoons finely grated ginger
   • 2 tablespoons water

   Set the glaze aside.

5. When the rice has about 15 minutes left, heat 1 teaspoon canola oil in a large skillet over medium-high heat. Add the prepared broccoli and carrots, sprinkle with 1/2 teaspoon fine table salt, and stir-fry for 2 minutes. Add 3 tablespoons water, cover, and steam for 3–4 minutes, until crisp-tender and bright. Transfer the vegetables to a plate.

6. Add the remaining 2 teaspoons canola oil to the skillet. Add the seasoned chicken in one layer and cook for 3 minutes without moving it. Turn and cook for another 2 minutes. Add the minced garlic and stir for 30 seconds, then pour in the glaze. Simmer for 1–2 minutes, turning the chicken until glossy and its thickest pieces reach 165°F.

7. Return the cooked vegetables to the skillet and toss with the glazed chicken for 1 minute. Fluff the rested rice, divide it between two bowls, and arrange the chicken and vegetables over it. Spoon the skillet juices over the top and serve.

Want more detail? See the temperature guide.

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced)

  12 ounces $7.99
• Butternut squash

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

  1 medium, about 8 ounces $2.99
• Olive oil

  2 tablespoons
• Fine sea salt

  1 teaspoon, divided
• Black pepper

  1/4 teaspoon, divided
• Dried thyme

  1/2 teaspoon
• Apple cider vinegar

  1 tablespoon
• Dijon mustard

  1 teaspoon

Instructions

1. Heat the oven to 425°F. Peel and seed the 1 1/2-pound butternut squash, then cut the flesh into 3/4-inch cubes; you should have about 1 pound prepared squash.

2. Pat 12 ounces rockfish dry, check for pin bones, and divide into two portions. Season with 1/4 teaspoon fine sea salt and 1/8 teaspoon black pepper. Refrigerate while preparing the vegetables.

3. On a large rimmed baking sheet, toss the cubed squash with:

   • 1 tablespoon olive oil
   • 3/4 teaspoon fine sea salt
   • 1/2 teaspoon dried thyme
   • 1/8 teaspoon black pepper

   Spread into a single layer and roast for 15 minutes.

4. Core 1 medium Honeycrisp apple, about 8 ounces, and cut into 3/4-inch chunks, leaving the skin on. In a small bowl, whisk together 1 tablespoon apple cider vinegar and 1 teaspoon Dijon mustard to make the dressing.

5. Turn the squash and add the apple chunks to the baking sheet. Roast for another 15–20 minutes, until the squash is tender and browned and the apple holds its shape but is tender.

6. During the final 10 minutes of roasting, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the seasoned rockfish and cook for 3–4 minutes on the first side. Turn carefully and cook for another 2–4 minutes, until the thickest part reaches 140°F. Transfer to a plate and rest for 2 minutes.

7. Gently toss the roasted squash and apples with half the dressing. Divide between two plates, place the rockfish alongside, and spoon the other half of the dressing over the fish.

Want more detail? See the temperature guide.

Ingredients

• Kroger® Ground Pork

  8 oz $3.99
• Green cabbage

  8 oz $0.99
• Yukon Gold potatoes

  8 oz $1.29
• Yellow onion

  4 oz $0.89
• Carrot

  4 oz $1.39
• Canola oil

  1 teaspoon
• Fine sea salt

  1 1/2 teaspoons, divided
• Caraway seeds

  1 teaspoon
• Dried marjoram

  1 teaspoon
• Ground allspice

  1/4 teaspoon
• Dried bay leaf

  1
• Black pepper

  1/4 teaspoon
• Apple cider vinegar

  2 teaspoons

Instructions

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

2. Thinly slice 8 oz green cabbage, discarding its tough core. Scrub 8 oz Yukon Gold potatoes and cut into 1/2-inch cubes. Peel and dice 4 oz yellow onion. Scrub 4 oz carrot and cut into thin half-moons.

3. Heat 1 teaspoon canola oil in a medium heavy pot over medium-high heat. Add the seasoned pork, break it into small crumbles, and cook for 5–6 minutes until browned.

4. Add the prepared onion and carrot to the pork. Reduce the heat to medium and cook for 5 minutes, stirring frequently, until the onion softens.

5. Stir the following seasonings into the pork mixture:

   • 1 teaspoon caraway seeds
   • 1 teaspoon dried marjoram, rubbed between your fingers
   • 1/4 teaspoon ground allspice
   • 1 dried bay leaf
   • 1/4 teaspoon black pepper

   Cook for 30 seconds until fragrant.

6. Add the prepared cabbage and potatoes, 1 teaspoon fine sea salt, and 3 cups water. Scrape up the browned bits and bring to a boil. Reduce to a gentle simmer, partially cover, and cook for 20–25 minutes, stirring occasionally, until the potatoes are tender and the cabbage is silky. The pork should reach 160°F.

7. Remove the bay leaf and stir in 2 teaspoons apple cider vinegar for a gentle tang reminiscent of traditional sauerkraut-based kapuśniak. Lightly mash a few potato pieces against the pot to give the broth body, then ladle into two deep bowls, distributing the pork and vegetables evenly.

Want more detail? See the temperature guide.