Careme

Ingredients

• Simple Truth® Mild Italian Chicken Sausage

  8 oz $5.99
• Private Selection® Italian Penne Rigate

  6 oz $1.99
• Butternut squash

  1 lb unpeeled, yielding about 12 oz prepared squash $1.49
• Organic Lacinato Kale

  1/2 bunch, about 4 oz $3.00
• Kroger® Peeled Garlic

  2 cloves, about 0.3 oz $2.99
• Olive oil

  1 tablespoon
• Fine sea salt

  2 tablespoons plus 1 teaspoon, divided
• Crushed red pepper flakes

  1/4 teaspoon
• Parmesan cheese

  1 oz, finely grated

Instructions

1. Peel and seed 1 lb butternut squash, then cut the flesh into 1/2-inch cubes; you should have about 12 oz. Strip the tough stems from 1/2 bunch lacinato kale (about 4 oz), wash the leaves, and slice them into thin ribbons. Thinly slice 2 garlic cloves (about 0.3 oz).

2. Remove the casings from 8 oz Italian chicken sausage and break the meat into small pieces. Do not add salt to the sausage; it is already seasoned. Put 2 quarts water in a pot, cover, and bring to a boil while you start the skillet.

3. Heat 1 tablespoon olive oil in a large, deep skillet over medium-high heat. Add the prepared sausage and cook for 5–7 minutes, breaking it into bite-size crumbles, until browned and its thickest pieces reach 165°F. Transfer to a plate, leaving the drippings in the skillet.

4. Add the prepared squash and 1/2 teaspoon fine sea salt to the skillet. Cook over medium heat for 3 minutes, stirring occasionally. Add 1/3 cup water, cover, and cook for 8–10 minutes, stirring once, until the squash is tender but holds its shape.

5. Once the pasta water boils, add 2 tablespoons plus 1/2 teaspoon fine sea salt, then 6 oz penne. Cook according to the package directions until al dente. Before draining, reserve 1 cup pasta water.

6. Uncover the squash and let any excess water evaporate for 1–2 minutes. Add the prepared garlic and 1/4 teaspoon crushed red pepper flakes; stir for 30 seconds. Add the prepared kale and 1/4 cup reserved pasta water. Cover and cook for 3–4 minutes, until the kale is tender and bright green.

7. Return the cooked sausage to the skillet and add the drained penne with 1/4 cup reserved pasta water. Toss over medium heat for 1–2 minutes. Remove from the heat and stir in 3/4 oz finely grated Parmesan. Add more reserved pasta water, 1 tablespoon at a time, only if needed for a light, glossy sauce.

8. Divide the pasta between two shallow bowls, distributing the squash, kale, and sausage evenly. Finish with the remaining 1/4 oz finely grated Parmesan and serve.

Want more detail? See the temperature guide.

Ingredients

• La Preferida® Lentils (Dry)

  1/2 cup (about 3.5 oz) $1.59
• Kroger® Enriched Long Grain White Rice

  1/2 cup $1.79
• Butternut squash

  1 small squash, about 1 1/2 lb whole, yielding about 1 lb peeled and seeded $1.49
• Yellow onion

  1 medium-large onion (about 8 oz) $0.89
• Olive oil

  2 tablespoons
• Fine sea salt

  1 1/2 teaspoons, divided
• Ground cumin

  1 teaspoon
• Ground turmeric

  1/2 teaspoon
• Ground cinnamon

  1/4 teaspoon
• Raisins

  2 tablespoons
• Plain yogurt

  1/2 cup

Instructions

1. Heat the oven to 425°F. Peel and seed 1 small butternut squash, about 1 1/2 lb whole, then cut its approximately 1 lb of flesh into 3/4-inch cubes. Peel and thinly slice 1 medium-large yellow onion (about 8 oz).

2. On a large rimmed baking sheet, toss together:

   • The cubed squash
   • 1 tablespoon olive oil
   • 3/4 teaspoon fine sea salt
   • 1 teaspoon ground cumin

   Spread into a single layer. Roast for 25–30 minutes, turning once halfway through, until tender with browned edges.

3. Pick through and rinse 1/2 cup dry lentils. Put them in a small saucepan with 2 cups water and 1/8 teaspoon fine sea salt. Bring to a boil, then reduce to a gentle simmer and cook uncovered for 20–25 minutes, until tender but still holding their shape. Drain any excess water.

4. Rinse 1/2 cup long-grain white rice. Place it in a second small saucepan with 3/4 cup water and 1/4 teaspoon fine sea salt. Bring to a boil, cover, and reduce the heat to low. Cook for 15 minutes, then remove from the heat and let stand, covered, for 5 minutes before fluffing.

5. While the lentils and rice cook, heat 1 tablespoon olive oil in a skillet over medium heat. Add the sliced onion and 3/8 teaspoon fine sea salt. Cook for 15–18 minutes, stirring frequently, until softened and deeply golden; lower the heat if the edges darken too quickly.

6. Stir 1/2 teaspoon ground turmeric and 1/4 teaspoon ground cinnamon into the golden onions and cook for 30 seconds. Add 2 tablespoons raisins and 2 tablespoons water. Cook for 1 minute, then reserve half of this spiced onion mixture for topping.

7. Gently fold the cooked rice and drained lentils into the skillet with the unreserved spiced onion mixture. Warm over low heat for 1–2 minutes.

8. Divide the lentil-rice mixture between two bowls. Arrange the roasted squash over one side, spoon the reserved spiced onions over the top, and add 1/4 cup plain yogurt to each bowl.

Want more detail? See the temperature guide.

Ingredients

• Fresh Coho Salmon Fillet

  12 oz, skin on, cut into 2 portions $12.99
• Fresh Brussels Sprouts - Order by the Pound

  12 oz $2.99
• Yukon Gold Potatoes

  12 oz $1.29
• Organic Large Honeycrisp Apple

  1 medium apple, about 8 oz $2.49
• Shallots

  1 small shallot, about 1 oz $3.99
• Fresh Thyme

  2 teaspoons leaves $2.49
• Olive oil

  2 tablespoons
• Unsalted butter

  2 tablespoons
• Apple cider vinegar

  1 tablespoon
• Dijon mustard

  1 teaspoon
• Table salt

  1 7/8 teaspoons, divided
• Black pepper

  1/2 teaspoon, divided

Instructions

1. Heat the oven to 425°F. Trim and halve 12 oz Brussels sprouts, quartering unusually large ones. Cut 12 oz Yukon Gold potatoes into 1/2-inch pieces.

2. Pat 12 oz coho salmon dry and cut into 2 portions if needed. Season the flesh with 3/4 teaspoon table salt and 1/4 teaspoon black pepper. Place skin-side down in a small parchment-lined baking dish and refrigerate while preparing the vegetables.

3. On a large rimmed baking sheet, toss together:

   • The prepared Brussels sprouts and potatoes
   • 2 tablespoons olive oil
   • 1 1/8 teaspoons table salt
   • 1/4 teaspoon black pepper

   Spread into one layer, with the sprouts cut-side down. Roast for 18 minutes.

4. While the vegetables roast, core 1 medium Honeycrisp apple, about 8 oz, and cut it into 1/4-inch dice. Peel and finely chop 1 small shallot, about 1 oz. Strip enough fresh thyme to measure 2 teaspoons leaves.

5. After the vegetables have roasted for 18 minutes, turn the potatoes and stir the sprouts. Put the salmon dish on another oven rack. Continue roasting the vegetables for 12–17 minutes, until browned and tender. Cook the salmon for 10–14 minutes, pulling it when the thickest part reaches 125°F; rest for 3 minutes.

6. While the salmon cooks, melt 2 tablespoons unsalted butter in a small skillet over medium heat. Add the diced apple and chopped shallot. Cook for 6–8 minutes, stirring frequently, until softened and lightly golden; lower the heat if the butter darkens too quickly.

7. Stir into the apple-shallot butter:

   • 1 tablespoon apple cider vinegar
   • 1 teaspoon Dijon mustard
   • 2 teaspoons fresh thyme leaves
   • 1/4 cup water

   Simmer for 2 minutes, stirring, until glossy and lightly saucy. Remove from the heat.

8. Divide the roasted potatoes and Brussels sprouts between two warm plates. Set a salmon portion beside them and spoon the warm apple-shallot butter over the fish, letting a little sauce pool around the potatoes.

Want more detail? See the temperature guide.