Careme

Ingredients

• Simple Truth Organic® Red Lentils

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

  1 small squash, about 1 1/2 lb whole, yielding about 1 lb peeled and seeded $1.49
• Kroger® Enriched Long Grain White Rice

  1/2 cup dry $1.79
• Jumbo Yellow Onion

  1 small onion (about 4 oz) $0.89
• Garlic

  2 cloves $0.79
• Organic Ginger Root

  1 tablespoon finely grated (about 1/2 oz) $3.99
• Neutral cooking oil

  1 tablespoon
• Black mustard seeds

  1/2 teaspoon
• Cumin seeds

  1/2 teaspoon
• Ground coriander

  1 teaspoon
• Ground turmeric

  1/2 teaspoon
• Cayenne pepper

  1/8 teaspoon
• Fine sea salt

  1 3/8 teaspoons, divided
• Unsweetened canned coconut milk

  1/2 cup
• Fresh Organic Lime

  1/2 lime, yielding about 1 tablespoon juice $1.29

Instructions

1. Peel and seed 1 small butternut squash, about 1 1/2 lb whole. Cut the resulting 1 lb of flesh into 1/2-inch cubes so it cooks quickly.

2. Dice 1 small yellow onion (about 4 oz). Mince 2 garlic cloves and finely grate enough ginger to measure 1 tablespoon; keep the garlic and ginger together in a small bowl.

3. Rinse 1/2 cup dry white rice. Put it in a small saucepan with 1 cup water and 1/8 teaspoon fine sea salt. 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 leave covered for 10 minutes. Prepare the curry while the rice cooks.

4. Rinse 3/4 cup dry red lentils in a fine-mesh sieve until the water runs mostly clear, then drain.

5. Heat 1 tablespoon neutral cooking oil in a medium heavy saucepan over medium heat. Add 1/2 teaspoon black mustard seeds and 1/2 teaspoon cumin seeds. Cover briefly if the seeds sputter and cook for about 30 seconds, until fragrant. Add the diced onion and cook for 5 minutes, stirring, until softened.

6. Add the prepared garlic and ginger and stir for 30 seconds. Stir in the following seasonings:

   • 1 teaspoon ground coriander
   • 1/2 teaspoon ground turmeric
   • 1/8 teaspoon cayenne pepper
   • 1 1/4 teaspoons fine sea salt

   Add the rinsed lentils, cubed squash, and 2 cups water. Bring to a gentle boil, then reduce the heat and partially cover. Simmer for 20–25 minutes, stirring occasionally, until the squash is tender and the lentils have softened into a thick sauce. If it becomes too thick before the squash is tender, add 1/4 cup water.

7. Stir 1/2 cup unsweetened canned coconut milk into the curry and simmer uncovered for 3 minutes. Remove from the heat. Squeeze 1/2 lime to obtain about 1 tablespoon juice and stir it in.

8. Fluff the rice and divide between two shallow bowls. Spoon the squash and lentil curry alongside and partly over the rice, leaving some golden squash cubes visible on top.

Want more detail? See the temperature guide.

Ingredients

• Kroger® Ground Pork

  8 oz $3.99
• Green cabbage

  12 oz $0.99
• Carrots

  4 oz $1.99
• Long-grain white rice

  3/4 cup dry (about 5 oz) $1.79
• Garlic

  2 cloves $0.79
• Fresh ginger

  1 tablespoon finely grated (about 1/2 oz) $3.99
• Diamond Crystal kosher salt

  2 1/4 teaspoons, divided
• Neutral cooking oil

  1 tablespoon
• Soy sauce

  1 tablespoon
• Rice vinegar

  1 tablespoon
• Sugar

  1 teaspoon
• Crushed red pepper flakes

  1/4 teaspoon
• Toasted sesame oil

  1 teaspoon

Instructions

1. Thinly slice 12 oz green cabbage, discarding its tough core. Peel 4 oz carrots and cut into thin matchsticks. Mince 2 garlic cloves and finely grate enough ginger to measure 1 tablespoon.

2. Gently mix 8 oz ground pork with 1 teaspoon Diamond Crystal kosher salt. Set aside while you start the rice.

3. Rinse 3/4 cup dry long-grain white rice and drain. Combine in a small saucepan with 1 1/4 cups water and 1/2 teaspoon Diamond Crystal kosher salt. Bring to a boil, cover, and reduce the heat to low. Simmer for 18 minutes, then remove from the heat and let stand, covered, for 5 minutes. Cook the stir-fry while the rice simmers.

4. Mix the stir-fry sauce in a small bowl:

   • 1 tablespoon soy sauce
   • 1 tablespoon rice vinegar
   • 1 teaspoon sugar
   • 1/4 teaspoon crushed red pepper flakes
   • 2 tablespoons water

   Stir until the sugar dissolves.

5. Heat a large, 12-inch skillet over medium-high heat. Add 1 tablespoon neutral cooking oil and the seasoned pork. Spread the pork out and leave undisturbed for 2 minutes, then break into small pieces and cook for another 2–3 minutes, until browned and cooked to 160°F. Transfer to a clean bowl.

6. Add the prepared cabbage and carrots to the skillet with 3/4 teaspoon Diamond Crystal kosher salt. Stir-fry for 5–7 minutes, until lightly browned and crisp-tender. Add the prepared garlic and ginger and stir-fry for 30 seconds.

7. Return the browned pork to the skillet and pour in the stir-fry sauce. Toss over medium-high heat for 1–2 minutes, until the sauce lightly coats everything. Turn off the heat and stir in 1 teaspoon toasted sesame oil.

8. Fluff the rice and divide between two bowls. Spoon the pork-and-cabbage stir-fry over the rice, keeping the colorful vegetables visible, and serve immediately.

Want more detail? See the temperature guide.

Ingredients

• Fresh Coho Salmon Fillet

  12 oz, cut into 2 portions $14.99
• Brussels Sprouts

  3/4 lb $2.99
• Red Potatoes

  3/4 lb $1.29
• Organic Lemon

  1 large $1.29
• Garlic

  2 cloves $0.79
• Olive oil

  2 tablespoons
• Plain Greek yogurt

  1/4 cup
• Dried oregano

  1 3/4 teaspoons
• Diamond Crystal kosher salt

  4 teaspoons
• Black pepper

  1/2 teaspoon

Instructions

1. Heat the oven to 425°F with racks in the upper and lower thirds. Set out a large rimmed baking sheet and a small baking dish. Cut 3/4 lb red potatoes into 1/2-inch pieces. Trim and halve 3/4 lb Brussels sprouts, quartering any especially large ones.

2. Finely mince 2 garlic cloves. Zest 1 large lemon to obtain 1 teaspoon zest, then halve it. Squeeze one half to obtain 2 tablespoons juice and cut the other half into serving wedges.

3. Toss the prepared potatoes and Brussels sprouts on the large baking sheet with:

   • 1 1/2 tablespoons olive oil
   • 2 1/2 teaspoons Diamond Crystal kosher salt
   • 1 teaspoon dried oregano
   • 1/4 teaspoon black pepper

   Spread into one uncrowded layer, placing the sprouts cut-side down. Roast on the lower rack for 25 minutes.

4. While the vegetables roast, pat 12 oz coho salmon dry and cut into 2 equal portions. Season all over with 1 1/2 teaspoons Diamond Crystal kosher salt. Place skin-side down in the small baking dish, rub with 1/2 tablespoon olive oil, and top with 1 minced garlic clove, 1/2 teaspoon dried oregano, and 1/4 teaspoon black pepper. Let stand for 10 minutes while you make the sauce.

5. Stir together the lemon-yogurt sauce:

   • 1/4 cup plain Greek yogurt
   • 1 tablespoon lemon juice
   • 1 teaspoon lemon zest
   • 1 minced garlic clove
   • 1/4 teaspoon dried oregano

   Refrigerate until plating.

6. After the vegetables have roasted for 25 minutes, turn the potatoes and sprouts. Spoon 1 tablespoon lemon juice over the seasoned salmon and place its dish on the upper rack. Roast both dishes for another 10–12 minutes, until the vegetables are browned and tender and the salmon reaches 130°F in its thickest part. Rest the salmon for 3 minutes.

7. Divide the roasted potatoes and Brussels sprouts between two plates. Add a salmon portion to each, spoon the lemon-yogurt sauce beside it, and finish with the prepared lemon wedges.

Want more detail? See the temperature guide.