Careme

Ingredients

• Eggplant

  1 small, about 10 oz $1.99
• Fresh Roma tomatoes

  10 oz, about 3 small tomatoes $1.29
• Boneless skinless chicken breast

  8 oz $5.49
• Private Selection Italian Penne Rigate

  6 oz dry $1.99
• Garlic

  2 cloves $0.79
• Olive oil

  2 tablespoons
• Dried herbes de Provence

  1 teaspoon
• Fine sea salt

  2 tablespoons plus 1 1/2 teaspoons, divided
• Ground black pepper

  1/4 teaspoon
• Red wine vinegar

  1 teaspoon

Instructions

1. Heat the oven to 425°F. Trim 1 small eggplant (about 10 oz) and cut into 3/4-inch cubes. Dice 10 oz Roma tomatoes, keeping their juices, and mince 2 garlic cloves.

2. Cut 8 oz boneless skinless chicken breast into 3/4-inch pieces. Season with 1/2 teaspoon fine sea salt and set aside while you start the vegetables. Wash the cutting board and knife.

3. Toss the cubed eggplant on a rimmed baking sheet with 1 tablespoon olive oil, 1/2 teaspoon fine sea salt and 1/8 teaspoon black pepper. Spread into one layer and roast for 25–30 minutes, turning halfway through, until browned and tender.

4. While the eggplant roasts, bring 7 1/2 cups water to a boil in a medium pot. Add 2 tablespoons fine sea salt and 6 oz dry penne. Cook until just al dente according to the package, reserving 1 cup cooking water before draining.

5. Meanwhile, heat 1/2 tablespoon olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5–7 minutes, turning occasionally, until lightly golden and the thickest piece reaches 165°F. Transfer to a plate.

6. Reduce the skillet heat to medium. Add 1/2 tablespoon olive oil and the minced garlic; stir for 30 seconds. Add the diced tomatoes and their juices, 1 teaspoon dried herbes de Provence, 1/2 teaspoon fine sea salt and 1/8 teaspoon black pepper. Simmer for 8–10 minutes, stirring and crushing the tomatoes, until saucy. Add 2 tablespoons plain water if the skillet becomes dry before the tomatoes soften.

7. Add the drained pasta, roasted eggplant and 1/4 cup reserved pasta water to the tomato sauce. Toss over medium heat for 1–2 minutes until glossy, adding more reserved water 1 tablespoon at a time only if needed. Remove from the heat and fold in the cooked chicken and 1 teaspoon red wine vinegar.

8. Divide between two shallow bowls, arranging some golden eggplant and chicken on top, and serve hot.

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Ingredients

• Simple Truth Organic® Red Lentils

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

  1 lb whole squash, yielding about 12 oz peeled and seeded $1.99
• Jumbo Yellow Onion

  1 small onion (about 4 oz) $0.99
• Fresh Roma Tomato

  6 oz $1.29
• Kroger® Peeled Garlic

  2 cloves $2.99
• Organic Ginger Root

  1 tablespoon finely grated (about 1/2 oz) $3.99
• Kroger® Enriched Long Grain White Rice

  1/2 cup dry $1.79
• Green Onions

  2 green onions (about 1/4 bunch) $1.19
• Neutral cooking oil

  2 tablespoons
• Ground turmeric

  1/2 teaspoon
• Ground cumin

  1/2 teaspoon
• Crushed red pepper flakes

  1/8 teaspoon
• Fine sea salt

  1 3/8 teaspoons, divided
• Rice vinegar

  1 teaspoon

Instructions

1. Peel and seed 1 lb butternut squash, then cut the flesh into 1/2-inch cubes; you should have about 12 oz. Finely dice 1 small yellow onion (about 4 oz) and chop 6 oz Roma tomatoes. Mince 2 garlic cloves, grate 1 tablespoon ginger, and thinly slice 2 green onions, keeping the green onions separate for serving.

2. Rinse 3/4 cup dry red lentils in a fine-mesh sieve and drain.

3. Heat 2 tablespoons neutral cooking oil in a medium heavy saucepan over medium heat. Add the diced onion and cook for 6–8 minutes, stirring, until softened and lightly golden.

4. Add the prepared garlic and ginger along with these spices:

   • 1/2 teaspoon ground turmeric
   • 1/2 teaspoon ground cumin
   • 1/8 teaspoon crushed red pepper flakes

   Stir for 30 seconds. Add the chopped tomatoes and cook for 4 minutes, stirring and breaking them down into a thick, fragrant base.

5. Stir in the prepared squash, rinsed lentils, 1 1/4 teaspoons fine sea salt, and 2 1/2 cups water. Bring to a boil, then reduce to a gentle simmer and partially cover. Cook for 22–25 minutes, stirring occasionally, until the squash is tender and the lentils have softened into a creamy sauce. If it becomes too thick before the squash is tender, add 1/4 cup water.

6. While the curry simmers, rinse 1/2 cup dry long-grain white rice and drain. Combine it with 1 cup water and 1/8 teaspoon fine sea salt in a small saucepan. Bring to a boil, cover, and reduce the heat to low. Cook for 15–18 minutes, until the water is absorbed. Remove from the heat and let stand, covered, for 5 minutes, then fluff.

7. Stir 1 teaspoon rice vinegar into the finished curry. Divide the rice between two shallow bowls, spoon the curry alongside it, and scatter the sliced green onions over the top.

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Ingredients

• Fresh Coho Salmon Fillet

  12 oz, cut into 2 portions $14.99
• Fresh Bagged Green Beans

  8 oz $2.19
• Yukon Gold Potatoes

  1 lb $1.29
• Organic Lemon

  1 $1.29
• Fresh Baby Dill

  2 tablespoons chopped, about 1/4 oz $2.49
• Garlic

  2 cloves $0.79
• Olive oil

  2 tablespoons
• Unsalted butter

  2 tablespoons
• Fine sea salt

  1 7/8 teaspoons, divided
• Ground black pepper

  1/4 teaspoon

Instructions

1. Heat the oven to 425°F with racks in the upper and lower thirds. Scrub 1 lb Yukon Gold potatoes and cut into 3/4-inch pieces. Toss on a rimmed baking sheet with 1 tablespoon olive oil and 3/4 teaspoon fine sea salt; spread cut-side down.

2. Pat 12 oz coho salmon dry and cut into 2 equal portions. Place skin-side down on a separate parchment-lined baking sheet and season with 3/4 teaspoon fine sea salt. Refrigerate while the potatoes begin cooking.

3. Roast the potatoes on the lower rack for 20 minutes. Meanwhile, trim 8 oz green beans, thinly slice 2 garlic cloves, and chop enough fresh dill to measure 2 tablespoons. Zest 1 lemon to obtain 1 teaspoon zest, then squeeze 1 tablespoon juice; cut the unused lemon into wedges.

4. Turn the potatoes. Brush the salmon with 1 teaspoon olive oil and sprinkle with 1/4 teaspoon black pepper. Roast the salmon on the upper rack for 10–14 minutes, until the thickest part reaches 125°F, then rest for 3 minutes. Continue roasting the potatoes until golden and tender, about 30–35 minutes total.

5. While the salmon roasts, heat the remaining 2 teaspoons olive oil in a large skillet over medium-high heat. Add the trimmed green beans and 3/8 teaspoon fine sea salt; sauté for 3 minutes. Add 2 tablespoons water, cover, and steam for 3–4 minutes. Uncover, add the sliced garlic, and cook for 1–2 minutes, until the water evaporates and the beans are crisp-tender. Transfer to a warm serving dish.

6. Wipe the skillet dry and melt 2 tablespoons unsalted butter over medium heat. Swirl for 2–3 minutes, until the milk solids turn golden brown and smell nutty. Remove from the heat and carefully stir in the prepared lemon juice, lemon zest, and chopped dill; the butter will foam.

7. Arrange the roasted potatoes and green beans on two warm plates. Set a salmon portion alongside, spoon the lemon-dill brown butter over the fish, and serve with the lemon wedges.

Want more detail? See the temperature guide.