Careme

Ingredients

• Kroger® Lentil Beans

  2/3 cup dry $2.19
• Eggplant

  1 medium (about 1 pound) $1.99
• Kroger® Basmati Rice

  1/2 cup dry $3.99
• Fresh Roma Tomato

  1/2 pound $1.29
• Jumbo Yellow Onions

  4 ounces (about 1/2 medium onion) $0.99
• Garlic

  2 cloves $0.79
• Diamond Crystal kosher salt

  3 teaspoons, divided
• Extra-virgin olive oil

  2 tablespoons, divided
• Tomato paste

  1 tablespoon
• Ground turmeric

  1 teaspoon
• Ground cumin

  1/2 teaspoon
• Ground cinnamon

  1/8 teaspoon
• Black pepper

  1/4 teaspoon
• Water

  3 cups, divided
• Fresh lemon juice

  1 tablespoon
• Plain Greek yogurt

  1/2 cup
• Dried mint

  1 teaspoon

Instructions

1. Cut 1 medium eggplant (about 1 pound) into 3/4-inch cubes. Toss with 1 1/2 teaspoons Diamond Crystal kosher salt and let stand for 10 minutes; pat the cubes dry and call this the salted eggplant.

2. While the eggplant stands, rinse 2/3 cup dry lentils and 1/2 cup dry basmati rice separately. Dice 1/2 pound Roma tomatoes. Dice 4 ounces yellow onion and mince 2 garlic cloves; combine the onion and garlic as the aromatics.

3. Make the spice base by combining:

   • 1 tablespoon tomato paste
   • 1 teaspoon ground turmeric
   • 1/2 teaspoon ground cumin
   • 1/8 teaspoon ground cinnamon
   • 1/4 teaspoon black pepper

   Set aside.

4. Combine the rinsed rice, 1 cup water, and 1/2 teaspoon Diamond Crystal kosher salt in a small saucepan. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes. Remove from the heat and let stand, covered, for 5 minutes; fluff with a fork.

5. Meanwhile, heat 1 1/2 tablespoons extra-virgin olive oil in a wide nonstick skillet or Dutch oven over medium-high heat. Add the salted eggplant and cook for 8 minutes, turning occasionally, until deeply browned; transfer it to a plate.

6. Reduce the heat to medium and add 1/2 tablespoon extra-virgin olive oil to the same pan. Add the aromatics and cook for 4 minutes until softened. Stir in the spice base and cook for 1 minute, until fragrant and slightly darkened.

7. Add the rinsed lentils, diced tomatoes, 2 cups water, and 1 teaspoon Diamond Crystal kosher salt. Bring to a boil, reduce to a lively simmer, and cook uncovered for 18 minutes, stirring occasionally.

8. Return the browned eggplant to the pan and simmer for 7 minutes, until the lentils are tender and the sauce lightly coats a spoon. Remove from the heat and stir in 1 tablespoon fresh lemon juice; let stand for 3 minutes.

9. Divide the basmati rice between two shallow bowls and spoon the lentil-eggplant khoresh over it. Top each serving with 1/4 cup plain Greek yogurt and 1/2 teaspoon dried mint.

Want more detail? See the temperature guide.

Ingredients

• Fresh Coho Salmon Fillet

  12 oz, cut into 2 portions $14.99
• Fresh Sweet Corn on the Cob-Each

  2 ears, shucked $0.33
• Botan Calrose Rice

  3/4 cup $9.99
• Cucumber

  1 medium, thinly sliced $0.79
• Green Onions

  2, thinly sliced $1.19
• Diamond Crystal kosher salt

  1 3/4 teaspoons, divided
• Water

  1 cup
• White miso

  2 tablespoons, divided
• Mirin

  1 tablespoon
• Reduced-sodium soy sauce

  2 teaspoons, divided
• Unsalted butter

  1 tablespoon, softened
• Rice vinegar

  1 tablespoon
• Granulated sugar

  1 teaspoon
• Toasted sesame oil

  1 teaspoon
• Neutral cooking oil

  2 teaspoons, divided
• Toasted sesame seeds

  1 teaspoon

Instructions

1. Heat a grill to medium-high, about 425°F. Pat 12 ounces coho salmon dry and season it evenly with 1 teaspoon Diamond Crystal kosher salt; refrigerate uncovered for 15 minutes while preparing the other components.

2. Rinse 3/4 cup Calrose rice until the water runs nearly clear. Combine the rice with 1 cup water and 1/2 teaspoon Diamond Crystal kosher salt in a small saucepan. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.

3. Make the cucumber salad by tossing together:

   • 1 medium cucumber, thinly sliced
   • 1 tablespoon rice vinegar
   • 1 teaspoon reduced-sodium soy sauce
   • 1 teaspoon granulated sugar
   • 1 teaspoon toasted sesame oil
   • 1/4 teaspoon Diamond Crystal kosher salt
   • 1 teaspoon toasted sesame seeds

   Set aside to lightly pickle while the salmon cooks.

4. For the glaze, stir 1 tablespoon white miso with 1 tablespoon mirin and 1 teaspoon reduced-sodium soy sauce. In a separate bowl, blend 1 tablespoon softened unsalted butter with 1 tablespoon white miso to make the miso butter.

5. Rub 2 shucked ears of corn with 1 teaspoon neutral cooking oil. Rub the salmon portions with 1 teaspoon neutral cooking oil. Grill the corn, turning occasionally, until tender and charred in spots, 10 to 12 minutes. Grill the salmon skin-side down with the lid closed for about 6 minutes; brush with the glaze and continue grilling without flipping until the center reaches 125°F, about 2 to 4 minutes more. Rest the salmon for 3 minutes.

6. Brush the grilled corn with the miso butter. Cut the kernels from 1 ear and fold them into the rested rice with 2 thinly sliced green onions; cut the other ear in half.

7. Spoon the corn rice onto two plates and top each portion with a glazed salmon fillet. Add half an ear of grilled corn and the sesame cucumber salad alongside, then serve.

Want more detail? See the temperature guide.

Ingredients

• Foster Farms Fresh & Natural Chicken Thighs Family Pack

  1.25 pounds $2.79
• Fresh Bagged Green Beans

  12 ounces $2.19
• Fresh Roma Tomato

  8 ounces $1.29
• Jumbo Red Onions

  2 ounces $1.19
• Garlic

  2 cloves $0.79
• Organic Italian Parsley

  1/4 cup chopped $1.99
• Walnuts

  1/4 cup chopped
• Extra-virgin olive oil

  3 tablespoons
• Red wine vinegar

  1 tablespoon
• Ground coriander

  1 teaspoon
• Sweet paprika

  1 teaspoon
• Cayenne pepper

  1/8 teaspoon
• Morton kosher salt

  1 tablespoon
• Ground black pepper

  1/2 teaspoon

Instructions

1. Heat the oven to 425°F with a rack in the center. Pat 1.25 pounds chicken thighs dry. Rub them with:

   • 1 tablespoon extra-virgin olive oil
   • 1 grated garlic clove
   • 1 teaspoon ground coriander
   • 1 teaspoon sweet paprika
   • 1/8 teaspoon cayenne pepper
   • 1 3/4 teaspoons Morton kosher salt
   • 1/4 teaspoon ground black pepper

   Arrange skin-side up on a rimmed sheet pan and let stand for 15 minutes while the oven heats.

2. While the chicken stands, trim 12 ounces green beans. Dice 8 ounces Roma tomato, finely chop 2 ounces red onion, grate 1 garlic clove, chop 1/4 cup Italian parsley, and chop 1/4 cup walnuts.

3. Roast the chicken skin-side up for 20 minutes.

4. Toss the green beans with 1 tablespoon extra-virgin olive oil, 1 teaspoon Morton kosher salt, and 1/8 teaspoon ground black pepper. Arrange them around the chicken and roast for 15–20 minutes more, until the beans are browned in spots and the thickest chicken thigh reaches 175°F. Rest the chicken for 5 minutes.

5. While the chicken finishes, make the tomato-walnut relish by combining:

   • Diced Roma tomato
   • Chopped red onion
   • Grated garlic
   • Chopped Italian parsley
   • Chopped walnuts
   • 1 tablespoon extra-virgin olive oil
   • 1 tablespoon red wine vinegar
   • 1/4 teaspoon Morton kosher salt
   • 1/8 teaspoon ground black pepper

   Let the relish stand until ready to serve.

6. Plate the roasted chicken with the green beans and spoon the tomato-walnut relish over and alongside the chicken.

Want more detail? See the temperature guide.