Careme

Ingredients

• Simple Truth® Mild Italian Chicken Sausage

  8 oz $5.99
• Private Selection® Italian Penne Rigate

  6 oz dry $1.99
• Zucchini

  12 oz $1.79
• Private Selection® Petite Cherry Snacking Tomatoes

  8 oz $5.00
• Kroger® Peeled Garlic

  2 large cloves (about 1/4 oz) $2.99
• Olive oil

  1 tablespoon
• Dried oregano

  1/2 teaspoon
• Ground black pepper

  1/4 teaspoon
• Fine table salt

  5 3/4 teaspoons, divided

Instructions

1. Cut 12 oz zucchini into 1/2-inch half-moons, halve 8 oz cherry tomatoes, and mince 2 large garlic cloves (about 1/4 oz).

2. Remove the casings from 8 oz chicken sausage and break the meat into small pieces. Do not add salt to the already-seasoned sausage.

3. Bring 1.5 liters water to a boil in a medium pot. Add 5 teaspoons fine table salt and 6 oz dry penne. Cook according to the package timing until just al dente, stirring frequently. Before draining, reserve 1 cup pasta water. Cook the skillet components while the pasta cooks.

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

5. Add the prepared zucchini and 3/4 teaspoon fine table salt to the skillet. Spread into a single layer and cook for 5–6 minutes, turning occasionally, until golden in spots but still slightly firm. This modest vegetable seasoning accounts for the salty sausage and pasta water.

6. Add the prepared garlic, 1/2 teaspoon dried oregano, and 1/4 teaspoon ground black pepper; stir for 30 seconds. Add the prepared tomatoes and cook for 4–5 minutes, stirring and pressing some of them with a spoon, until their juices form a chunky sauce.

7. Return the cooked sausage to the skillet. Add the drained pasta and 1/4 cup reserved pasta water. Toss over medium heat for 1–2 minutes until glossy and well coated, adding more reserved pasta water 1 tablespoon at a time only if needed.

8. Divide between two shallow bowls, arranging some browned zucchini, sausage crumbles, and bright tomatoes on top.

Want more detail? See the temperature guide.

Ingredients

• La Preferida® Lentils (Dry)

  1 cup (about 7 oz) $1.59
• Butternut squash

  1 small, about 1½ lb whole, yielding 1 lb peeled and seeded flesh $1.49
• Yellow onion

  1 small (about 4 oz) $0.99
• Campari tomatoes

  8 oz $3.99
• Peeled garlic

  2 cloves (about ¼ oz) $2.99
• Olive oil

  1½ tablespoons
• Ground cumin

  1½ teaspoons
• Ground coriander

  1 teaspoon
• Sweet paprika

  1 teaspoon
• Crushed red pepper

  ⅛ teaspoon
• Fine sea salt

  1¾ teaspoons
• Red wine vinegar

  2 teaspoons

Instructions

1. Prepare the vegetables: peel and finely dice 1 small yellow onion (about 4 oz), and mince 2 garlic cloves (about ¼ oz). Peel and seed 1 small butternut squash (about 1½ lb whole), then cut the resulting 1 lb flesh into ½-inch cubes. Dice 8 oz Campari tomatoes, keeping them separate.

2. Pick through 1 cup dry lentils (about 7 oz), discarding any stones, then rinse and drain.

3. Heat 1½ tablespoons olive oil in a heavy medium pot over medium heat. Add the prepared onion and cook for 6 minutes, stirring occasionally, until softened and lightly golden.

4. Add the prepared garlic and the following spices:

   • 1½ teaspoons ground cumin
   • 1 teaspoon ground coriander
   • 1 teaspoon sweet paprika
   • ⅛ teaspoon crushed red pepper

   Stir for 30 seconds, just until fragrant.

5. Add the rinsed lentils, ½ teaspoon fine sea salt and 3 cups water. Bring to a boil, then reduce the heat and simmer gently, partially covered, for 10 minutes.

6. Stir in the prepared squash and 1¼ teaspoons fine sea salt. Return to a gentle simmer and cook, partially covered, for 20 minutes, stirring occasionally, until the lentils are tender and the squash crushes easily with a spoon. If the pot looks dry, add ¼ cup water.

7. Add the prepared tomatoes and simmer uncovered for 5 minutes, until they soften. Mash a few squash cubes against the pot to thicken the stew, then stir in 2 teaspoons red wine vinegar.

8. Ladle into two deep bowls, arranging a few bright squash pieces on top, and serve hot.

Want more detail? See the temperature guide.

Ingredients

• Fresh Coho Salmon Fillet

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

  8 oz $2.19
• Red Potatoes

  12 oz $1.29
• Fresh Organic Lemon

  1 $1.29
• Simple Truth Organic Baby Dill

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

  3 tablespoons
• Olive oil

  1 tablespoon
• Fine sea salt

  1 5/8 teaspoons, divided
• Black pepper

  1/4 teaspoon

Instructions

1. Scrub 12 oz red potatoes and cut into 3/4-inch pieces. Put a steamer basket in a medium saucepan with 1 inch of water beneath it; cover and bring to a boil.

2. Check 12 oz salmon for pin bones and remove any you find. Pat thoroughly dry, especially the skin, and season all over with 3/4 teaspoon fine sea salt. Refrigerate uncovered while preparing the sides.

3. Trim 8 oz green beans. From 1 lemon, finely grate 1 teaspoon zest and squeeze 1 tablespoon juice; cut the unused portion into wedges for serving. Chop 1/4 oz fresh dill to yield about 2 tablespoons.

4. Place the potatoes in the steamer basket, cover, and steam over medium heat for 15–18 minutes, until easily pierced. Transfer to a bowl and roughly mash with 1 tablespoon unsalted butter, 1/2 teaspoon fine sea salt, and 2 tablespoons hot water. Cover to keep warm.

5. While the potatoes steam, heat 1 teaspoon olive oil in a skillet over medium-high heat. Add the trimmed beans and cook for 2 minutes, tossing occasionally. Add 2 tablespoons water and 3/8 teaspoon fine sea salt; cover and cook for 3–4 minutes. Uncover and cook for 1–2 minutes more, until bright green, lightly blistered, and crisp-tender. Transfer to a plate and loosely cover.

6. Once the potatoes are ready, heat the remaining 2 teaspoons olive oil in a large stainless-steel or nonstick skillet over medium-high heat. Blot moisture from the salmon skin without rubbing away the seasoning. Place the salmon skin-side down, press gently with a spatula for 20 seconds, and cook for 4–5 minutes. Flip and cook for another 1–3 minutes, until the center reaches 125°F. Transfer skin-side up to a warm plate and rest for 3 minutes while making the sauce.

7. Reduce the salmon skillet to medium-low heat and add the remaining 2 tablespoons unsalted butter. Swirl for 1–2 minutes, until the milk solids turn golden brown and smell nutty. Remove from the heat, then carefully stir in the prepared lemon juice and zest, the chopped dill, and 1/4 teaspoon black pepper.

8. Spoon the warm smashed potatoes slightly off-center on two warm plates. Arrange the green beans alongside and set a salmon portion skin-side up partly over the potatoes. Spoon the lemon-dill brown butter around the fish and over the sides, keeping the crisp skin uncovered. Finish each plate with a prepared lemon wedge.

Want more detail? See the temperature guide.