Careme

Ingredients

• Simple Truth® Natural Boneless & Skinless Fresh Chicken Thighs Griller Pack

  1 1/2 lb $4.49
• Green Asparagus

  1 lb, woody ends trimmed $4.99
• Potatoes

  1 1/4 lb, cut into 3/4-inch wedges
• Onion

  1 medium, cut into thin wedges
• Garlic

  4 cloves, divided $0.79
• Parsley

  1/2 cup chopped, divided $1.89
• Simple Truth Organic® Baby Dill

  2 tablespoons chopped $2.79
• Fresh Organic Lemon

  1, zested and juiced $2.00
• Walnuts

  3/4 cup toasted
• Olive oil

  3 tablespoons, divided
• Red wine vinegar

  1 1/2 tablespoons
• Honey

  1 teaspoon
• Ground coriander

  1 1/2 teaspoons
• Paprika

  1 teaspoon
• Ground cumin

  1/2 teaspoon
• Cinnamon

  1 small pinch
• Kosher salt and black pepper

  to taste

Instructions

1. Heat the oven to 425°F. Pat the chicken thighs dry and season them with 1 teaspoon salt, black pepper, coriander, paprika, cumin, cinnamon, lemon zest, 1 tablespoon olive oil, and 2 grated garlic cloves; let sit while you prep the vegetables.
2. On a large rimmed sheet pan, toss the potato wedges and onion with 1 tablespoon olive oil, salt, and pepper. Roast for 20 minutes, flipping once halfway through, until the potatoes are beginning to brown.
3. While the potatoes roast, make the walnut sauce in a small food processor or blender: blend the toasted walnuts, remaining 2 garlic cloves, half the parsley, dill, lemon juice, red wine vinegar, honey, 2 tablespoons warm water, and a pinch of salt until thick and spoonable, adding 1–2 more tablespoons warm water if needed.
4. Remove the sheet pan from the oven, flip the potatoes again, push them and the onions toward the edges, and place the seasoned chicken thighs in the center. Roast for 12–15 minutes, until the chicken is starting to brown but is not yet cooked through.
5. Toss the asparagus with the remaining 1 tablespoon olive oil, salt, and pepper. Add it around the chicken and roast 8–10 minutes more, until the asparagus is bright green and lightly blistered and the chicken reaches 165°F in the thickest part.
6. Spoon half the walnut-garlic sauce over the hot chicken and let everything rest on the pan for 5 minutes so the juices settle and the sauce warms slightly.
7. Plate the chicken with roasted potatoes, onions, and asparagus, then drizzle with the remaining walnut sauce and scatter with the rest of the parsley.

Ingredients

• Simple Truth® Natural Boneless & Skinless Fresh Chicken Thighs

  1 1/4 lb $4.49
• Green Asparagus

  1 lb, trimmed and cut into 2-inch pieces $4.99
• Spinach

  4 packed cups
• Quinoa

  1 cup dry, rinsed
• Carrots

  2 medium, thinly sliced
• Yellow onion

  1 small, thinly sliced
• Garlic

  3 cloves, minced
• Fresh Organic Lemon

  1, zested and cut into wedges $2.00
• Parsley

  1/4 cup chopped $1.89
• Olive oil

  2 tablespoons, divided
• Ground cumin

  1 1/2 teaspoons
• Ground coriander

  1 teaspoon
• Sweet paprika

  1 teaspoon
• Ground turmeric

  1/2 teaspoon
• Ground cinnamon

  1/8 teaspoon
• Honey

  1 teaspoon
• Water or low-sodium chicken broth

  2 1/3 cups, divided
• Kosher salt

  1 3/4 teaspoons, divided
• Black pepper

  1/2 teaspoon
• Dog Point Vineyard Sauvignon Blanc White Wine

  750 ml $21.99

Instructions

1. Rinse the quinoa, trim and cut the asparagus, slice the carrots and onion, mince the garlic, chop the parsley, and pat the chicken thighs dry.
2. In a small saucepan, combine the quinoa, 2 cups water or broth, and 1/4 teaspoon kosher salt; bring to a boil, reduce to low, cover, and simmer for 15 minutes, then turn off the heat and let stand covered for 5 minutes.
3. In a bowl, mix 1 tablespoon olive oil with the cumin, coriander, paprika, turmeric, cinnamon, lemon zest, 1 teaspoon kosher salt, and black pepper; rub this spice oil all over the chicken to help the spices brown without scorching.
4. Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat; add the chicken and sear for 4 minutes per side until browned, then transfer to a plate.
5. Add the onion, carrots, and 1/4 teaspoon kosher salt to the skillet and cook for 5 to 6 minutes, stirring often, until the onion softens; stir in the garlic for 30 seconds.
6. Add 1/3 cup water or broth and the honey, scraping up the browned bits, then return the chicken and any juices to the skillet; cover and simmer over medium-low heat for 8 to 10 minutes, until the chicken reaches 165°F in the thickest part.
7. Add the asparagus and remaining 1/4 teaspoon kosher salt around the chicken, cover, and cook for 3 to 4 minutes until crisp-tender; pile the spinach on top and cook uncovered for 1 to 2 minutes until just wilted.
8. Fluff the quinoa and divide it among bowls, then top with chicken, carrots, asparagus, spinach, pan sauce, parsley, and a squeeze of lemon.

Ingredients

• Kroger® Large Raw Shrimp Peeled & Deveined Tail Off

  8–12 oz, thawed if frozen $6.00
• Chicken thighs you have

  8 oz boneless skinless thighs, cut into bite-size pieces
• Kroger® Sugar Snap Peas

  6 oz, strings removed $3.99
• Asparagus you have

  8 oz, trimmed and cut into 2-inch pieces
• A Taste of Thai® Vermicelli Rice Noodles

  6 oz $3.99
• Fresh Peeled Ginger

  1 tablespoon finely grated $3.99
• Garlic

  3 cloves, minced $0.79
• Fresh Organic Lime

  1 lime, juiced, plus wedges for serving $1.50
• Organic Cilantro

  1/2 cup chopped, optional but nice $1.69
• Yellow onion

  1/2 medium, thinly sliced
• Coconut milk

  1 can, 13.5 oz
• Chicken broth or water

  1 1/2 cups
• Neutral oil

  1 tablespoon
• Curry powder

  1 1/2 tablespoons
• Ground turmeric

  1/2 teaspoon
• Brown sugar or honey

  1 teaspoon
• Soy sauce or fish sauce

  1 tablespoon, plus more to taste
• Kosher salt

  to taste

Instructions

1. Prep first: slice the onion, mince the garlic, grate the ginger, cut the chicken thighs into bite-size pieces, trim and cut the asparagus, string the snap peas, and pat the shrimp dry. Bring a kettle or pot of water to a boil for the noodles.
2. Place the rice noodles in a heatproof bowl, cover with boiling water, and soak until just tender, usually 4–6 minutes. Drain, rinse briefly with cool water, and set aside so they do not overcook.
3. Heat the oil in a large saucepan or deep skillet over medium-high heat. Season the chicken lightly with salt, then cook for 4–5 minutes, stirring occasionally, until lightly browned on the outside.
4. Add the onion, garlic, and ginger and cook for 2 minutes, until fragrant. Stir in the curry powder and turmeric for 30 seconds to bloom the spices without burning them.
5. Pour in the coconut milk, broth or water, soy sauce or fish sauce, and brown sugar or honey. Bring to a lively simmer, then reduce to medium and cook for 8–10 minutes, until the chicken is cooked through and the broth tastes rounded.
6. Add the asparagus and snap peas and simmer for 2 minutes. Add the shrimp and cook 2–3 minutes more, just until the shrimp are pink and opaque and the vegetables are bright and crisp-tender.
7. Stir in the lime juice and taste, adding more soy sauce, fish sauce, salt, or lime as needed. Divide the noodles among bowls, ladle the chicken-shrimp curry and vegetables over the top, and finish with cilantro and lime wedges.