Careme

Ingredients

• Butternut squash

  1½ lb whole squash (about 1 lb peeled and seeded) $1.49
• Dry red lentils

  ¾ cup $3.49
• Organic rainbow chard

  8 oz $2.99
• Yellow onion

  ¼ lb (about ½ cup chopped) $0.89
• Garlic

  2 cloves $0.79
• Olive oil

  1 tablespoon
• Ground cumin

  1 teaspoon
• Ground turmeric

  ½ teaspoon
• Ground cinnamon

  ¼ teaspoon
• Morton kosher salt

  3¼ teaspoons
• Organic lemon

  ½ lemon (about 1 tablespoon juice) $1.29

Instructions

1. Peel and seed 1½ lb butternut squash, then cut the flesh into ¾-inch cubes.

2. Separate the stems and leaves of 8 oz rainbow chard. Thinly slice the stems and cut the leaves into ribbons.

3. Finely chop ¼ lb yellow onion and mince 2 garlic cloves.

4. Heat 1 tablespoon olive oil in a medium pot over medium heat. Add the chopped onion and cook for about 5 minutes, stirring, until softened.

5. Add:

   • The minced garlic
   • 1 teaspoon ground cumin
   • ½ teaspoon ground turmeric
   • ¼ teaspoon ground cinnamon

   Stir for 30 seconds, until fragrant.

6. Add:

   • The cubed squash
   • ¾ cup dry red lentils
   • 3 teaspoons Morton kosher salt
   • 4 cups water

   Bring to a boil, then simmer gently, stirring occasionally, for 12 minutes.

7. Add the sliced chard stems and simmer for about 8 minutes more, stirring occasionally, until the squash is tender and the lentils have broken down. Mash a few squash cubes against the side of the pot to thicken the soup slightly.

8. Stir in the chard leaves and the remaining ¼ teaspoon Morton kosher salt. Simmer for about 3 minutes, until the leaves wilt. Squeeze in ½ lemon (about 1 tablespoon juice).

9. Ladle the soup into two bowls, distributing the squash and chard evenly.

Want more detail? See the temperature guide.

Ingredients

• Kroger® Steakhouse Seasoned Bone-In Pork Chops

  24 oz $5.00
• Yukon Gold potatoes

  1 lb $1.29
• Green cabbage

  12 oz $0.99
• Olive oil

  2 tbsp
• Morton kosher salt

  1 3/4 tsp
• Black pepper

  1/4 tsp
• Yellow mustard

  2 tsp
• Apple cider vinegar

  2 tsp

Instructions

1. Heat the oven to 425°F. Scrub 1 lb Yukon Gold potatoes and cut into 3/4-inch chunks.

2. Cut 12 oz green cabbage into thick wedges, leaving enough core attached to hold them together. Coat with 1 tbsp olive oil, 3/4 tsp Morton kosher salt, and 1/4 tsp black pepper.

3. Pat dry 24 oz steakhouse-seasoned bone-in pork chops. They are already seasoned, so add no salt.

4. Whisk 2 tsp yellow mustard with 2 tsp apple cider vinegar to make a dressing.

5. Toss the potatoes with 1 tbsp olive oil and 1 tsp Morton kosher salt on a large sheet pan. Spread them out and roast for 20 minutes.

6. Move the potatoes to one side of the pan. Add the cabbage wedges and pork chops in a single layer; roast for 17–20 minutes, until the chops reach 145°F and the potatoes are tender. If the chops finish first, remove them while the vegetables finish roasting.

7. Rest the chops for 3 minutes. Plate with the potatoes and cabbage, then spoon the mustard dressing over the cabbage.

Want more detail? See the temperature guide.

Ingredients

• Fresh coho salmon fillet, skin on

  1 lb $12.99
• Baby golden beets

  1 bunch (about 10 oz) $1.99
• Yukon Gold potatoes

  12 oz $1.29
• Shallot

  1 small (about 2 oz) $3.99
• Organic lemon

  1 $1.29
• Baby dill

  1 tablespoon chopped $2.49
• Dijon mustard

  2 teaspoons
• Olive oil

  2 tablespoons plus 2 teaspoons
• Diamond Crystal kosher salt

  4¼ teaspoons

Instructions

1. Heat the oven to 425°F. Trim and scrub 1 bunch baby golden beets (about 10 oz); halve them, or quarter any larger ones.

2. Scrub 12 oz Yukon Gold potatoes and cut into ¾-inch pieces.

3. Pat 1 lb coho salmon dry and season the flesh with 2 teaspoons Diamond Crystal kosher salt. Set aside while the vegetables begin roasting.

4. On a large sheet pan, toss the prepared beets with 2 teaspoons olive oil and 1 teaspoon Diamond Crystal kosher salt. In a separate section, toss the prepared potatoes with 2 teaspoons olive oil and 1¼ teaspoons Diamond Crystal kosher salt. Spread both in a single layer and roast for 20 minutes.

5. Make the sauce: finely mince 1 small shallot (about 2 oz), juice ½ lemon (about 1 tablespoon), and chop 1 tablespoon dill. Whisk together:

   • The minced shallot
   • 1 tablespoon lemon juice
   • 1 tablespoon chopped dill
   • 2 teaspoons Dijon mustard
   • 1 tablespoon olive oil

   Cut the other ½ lemon into wedges for serving.

6. Move the vegetables around on the sheet pan. Rub the salmon’s skin with the remaining 1 teaspoon olive oil and place it skin-side down on a second small pan. Roast both pans for 10–12 minutes more, until the salmon reaches 130°F and the vegetables are tender and browned. Rest the salmon for 3 minutes.

7. Divide the beets and potatoes between two plates, add the salmon, and spoon the lemon-dill mustard sauce over the fish. Serve with the lemon wedges.

Want more detail? See the temperature guide.