Careme

Ingredients

• Pacific cod fillet

  12 ounces $10.99
• Yukon Gold potatoes

  12 ounces $1.29
• Brussels sprouts

  8 ounces $2.99
• Fresh thyme

  2 teaspoons leaves $2.49
• Lemon

  1 $1.29
• Garlic

  2 cloves $0.79
• Olive oil

  3 tablespoons
• Fine sea salt

  1 5/8 teaspoons
• Ground black pepper

  1/2 teaspoon

Instructions

1. Heat the oven to 425°F with racks in the middle and upper third. Set out a large rimmed sheet pan and a small baking dish.

2. Scrub 12 ounces Yukon Gold potatoes and cut into 3/4-inch pieces. Toss on the sheet pan with:

   • 1 tablespoon olive oil
   • 1/2 teaspoon fine sea salt
   • 1/4 teaspoon ground black pepper

   Spread in a single layer and set aside.

3. Trim 8 ounces Brussels sprouts and halve them lengthwise, quartering any very large ones. Toss in a bowl with 1 tablespoon olive oil and 3/8 teaspoon fine sea salt. Set aside.

4. Strip 2 teaspoons leaves from fresh thyme sprigs and mince 2 garlic cloves. Finely grate 1 teaspoon zest from 1 lemon, then squeeze 1 tablespoon juice and cut the unused lemon into wedges. Combine the topping in a small bowl:

   • 1 tablespoon olive oil
   • 2 teaspoons thyme leaves
   • 2 minced garlic cloves
   • 1 teaspoon lemon zest
   • 1 tablespoon lemon juice
   • 1/4 teaspoon ground black pepper

   Set the topping and lemon wedges aside.

5. Pat 12 ounces cod dry and cut into 2 equal portions. Season all over with 3/4 teaspoon fine sea salt and place in the small baking dish. Refrigerate while the vegetables begin roasting.

6. Roast the potatoes on the middle rack for 10 minutes. Turn them, then add the prepared Brussels sprouts cut-side down, keeping the vegetables in a single layer. Roast for another 12 minutes.

7. Turn the vegetables again. Spoon the lemon-thyme topping over the seasoned cod and place its baking dish on the upper rack. Roast both dishes for another 8–10 minutes, until the vegetables are browned and tender and the cod reaches 138°F at its thickest point. Remove the cod and let rest for 2 minutes.

8. Divide the roasted potatoes and Brussels sprouts between 2 plates. Add a cod portion to each, spoon the lemon-thyme juices from the baking dish over the fish, and serve with the prepared lemon wedges.

Want more detail? See the temperature guide.

Ingredients

• Boneless skinless chicken thighs

  12 ounces $4.49
• Brown rice

  2/3 cup dry $0.99
• Bok choy

  1 pound $2.99
• Carrots

  6 ounces $1.39
• Fresh ginger

  1 ounce $3.99
• Garlic

  2 cloves $0.79
• Reduced-sodium soy sauce

  2 tablespoons
• Unseasoned rice vinegar

  1 tablespoon
• Honey

  1 teaspoon
• Neutral cooking oil

  2 teaspoons
• Diamond Crystal kosher salt

  3 1/4 teaspoons, divided

Instructions

1. Rinse 2/3 cup dry brown rice. Place in a small saucepan with 1 1/3 cups water and 1/4 teaspoon Diamond Crystal kosher salt. Bring to a boil, cover, and simmer gently for 40–45 minutes, until tender and the water is absorbed. Remove from the heat and rest, covered, for 5 minutes. Complete the other components while the rice cooks.

2. Pat 12 ounces boneless skinless chicken thighs dry, unfold them, and season both sides evenly with 1 1/2 teaspoons Diamond Crystal kosher salt. Let stand for 10 minutes while preparing the vegetables.

3. Wash 1 pound bok choy thoroughly, especially between the stems. Cut the stems into 1/2-inch pieces and the leaves into wide ribbons, keeping them separate. Scrub 6 ounces carrots and cut into thin diagonal slices. Peel and finely grate 1 ounce ginger, and mince 2 cloves garlic.

4. Mix the glaze in a small bowl:

   • 2 tablespoons reduced-sodium soy sauce
   • 1 tablespoon unseasoned rice vinegar
   • 1 teaspoon honey
   • All the grated ginger
   • All the minced garlic
   • 2 tablespoons water

5. When the rice has about 25 minutes left, heat 1 teaspoon neutral cooking oil in a large nonstick skillet over medium-high heat. Add the seasoned chicken and cook for approximately 6–8 minutes per side, adjusting the heat to prevent scorching, until the thickest part reaches 180°F. Transfer to a clean plate and rest for 5 minutes while cooking the vegetables.

6. Add the remaining 1 teaspoon neutral cooking oil to the skillet. Add the sliced carrots, bok choy stems, and remaining 1 1/2 teaspoons Diamond Crystal kosher salt. Stir-fry for 2 minutes, then add 2 tablespoons water, cover, and cook for 3 minutes. Uncover, add the bok choy leaves, and toss for 1–2 minutes, until wilted and the stems are crisp-tender. Transfer the vegetables to a bowl.

7. Pour the glaze into the empty skillet and simmer over medium heat for 1–2 minutes, stirring, until fragrant and slightly reduced. Slice the rested chicken across the grain, return it and its resting juices to the skillet, and toss briefly to coat.

8. Fluff the brown rice and divide between two bowls. Arrange the vegetables alongside, top with the sliced chicken, and spoon the warm ginger glaze over the chicken and rice.

Want more detail? See the temperature guide.

Ingredients

• Kroger® Lentil Beans

  3/4 cup dry (about 5 ounces) $2.19
• Butternut squash

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

  1 medium (about 6 ounces) $0.89
• Carrot

  1 large (about 4 ounces) $1.39
• Garlic

  2 cloves $0.79
• Olive oil

  2 tablespoons
• Tomato paste

  2 tablespoons
• Ground cumin

  1 teaspoon
• Ground coriander

  1 teaspoon
• Caraway seeds

  1/2 teaspoon
• Crushed red pepper flakes

  1/4 teaspoon, optional
• Fine sea salt

  1 1/2 teaspoons
• Red wine vinegar

  2 teaspoons

Instructions

1. Peel and seed 1 small butternut squash, about 1 1/2 pounds whole, and cut the resulting 1 pound of flesh into 3/4-inch cubes. Set aside.

2. Dice 1 medium yellow onion (about 6 ounces). Scrub and dice 1 large carrot (about 4 ounces). Mince 2 garlic cloves and lightly crush 1/2 teaspoon caraway seeds. Pick over and rinse 3/4 cup dry lentils.

3. Heat 2 tablespoons olive oil in a medium heavy pot over medium heat. Add the diced onion and carrot and cook for 6 minutes, stirring occasionally, until beginning to soften.

4. Add the following to the pot:

   • The minced garlic and crushed caraway
   • 2 tablespoons tomato paste
   • 1 teaspoon ground cumin
   • 1 teaspoon ground coriander
   • 1/4 teaspoon crushed red pepper flakes, if using

   Cook, stirring, for 1 minute until fragrant and the tomato paste darkens slightly.

5. Add the rinsed lentils, 3 1/2 cups water, and 1 1/2 teaspoons fine sea salt. Bring to a boil, then reduce to a gentle simmer. Partially cover and cook for 10 minutes.

6. Stir in the squash cubes. Return to a gentle simmer and cook, partially covered, for 20–25 minutes, until the lentils and squash are tender. Stir occasionally; if the stew becomes too thick before the lentils soften, add 1/4 cup water.

7. Stir in 2 teaspoons red wine vinegar. Mash a few squash cubes against the side of the pot to lightly thicken the broth, then divide the stew between two deep bowls and serve.

Want more detail? See the temperature guide.