Careme

Ingredients

• Simple Truth® Mild Italian Chicken Sausage

  8 oz $5.99
• American Beauty Penne Rigate

  6 oz dry $1.00
• Zucchini

  8 oz $1.79
• Roma tomatoes

  8 oz $1.29
• Garlic

  2 cloves $0.79
• Fresh basil

  0.5 oz $2.49
• Olive oil

  1 tablespoon
• Fine sea salt

  2 tablespoons plus 3/4 teaspoon, divided
• Black pepper

  1/4 teaspoon

Instructions

1. Prepare the vegetables and herbs:

   • 8 oz zucchini: trim and cut into 1/4-inch half-moons.
   • 8 oz Roma tomatoes: core and dice, keeping their juices.
   • 2 garlic cloves: peel and thinly slice.
   • 0.5 oz fresh basil: remove tough stems and tear the leaves.

   Keep each ingredient separate.

2. Remove any casings from 8 oz Italian chicken sausage and break the meat into small pieces. Do not add salt; the sausage is already seasoned.

3. Bring 2 quarts water to a boil in a medium pot. Add 2 tablespoons plus 1/4 teaspoon fine sea salt, then 6 oz dry penne. Cook according to the package timing until just al dente. 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 sauté for 6–8 minutes, breaking it into bite-size crumbles, until browned and the largest pieces reach 165°F. Transfer to a plate, leaving the oil and drippings in the skillet.

5. Add the prepared zucchini to the skillet and spread it out. Sauté for 4–5 minutes, turning occasionally, until golden in spots. Add the sliced garlic and cook for 30 seconds.

6. Add the diced tomatoes and their juices, 1/2 teaspoon fine sea salt and 1/4 teaspoon black pepper. This modest vegetable seasoning accounts for the seasoned sausage and salted pasta water. Cook for 4–5 minutes, stirring occasionally, until the tomatoes soften into a chunky sauce.

7. Return the browned sausage to the skillet. Add the drained penne and 1/4 cup reserved pasta water. Toss over medium heat for 1–2 minutes until glossy, adding more reserved water 1 tablespoon at a time only if needed. Turn off the heat and fold in half the prepared basil.

8. Divide between two shallow bowls and finish with the other half of the prepared basil, keeping some golden zucchini and sausage visible on top.

Want more detail? See the temperature guide.

Ingredients

• Simple Truth Organic® Red Lentils

  3/4 cup dry $3.49
• Cauliflower

  12 oz $1.79
• Roma tomatoes

  8 oz $1.29
• Yellow onion

  4 oz $0.99
• Garlic

  3 cloves $0.79
• Organic ginger root

  1/2 oz $3.99
• Long grain white rice

  1/2 cup dry $1.79
• Canola oil

  1 1/2 tablespoons
• Ground cumin

  1 teaspoon
• Ground coriander

  1 teaspoon
• Ground turmeric

  1/2 teaspoon
• Garam masala

  1/2 teaspoon
• Fine table salt

  1 3/8 teaspoons

Instructions

1. Prepare the vegetables and aromatics:

   • Cut 12 oz cauliflower into small, roughly 1-inch florets; thinly slice any tender stem.
   • Dice 8 oz Roma tomatoes, keeping their juices.
   • Finely dice 4 oz yellow onion.
   • Mince 3 cloves garlic.
   • Peel and finely grate 1/2 oz ginger.

   Keep the cauliflower, tomatoes and onion separate; the garlic and ginger can share a bowl.

2. Rinse 3/4 cup dry red lentils in a fine-mesh strainer and drain.

3. Rinse 1/2 cup dry long grain white rice and place in a small saucepan with 1 cup water and 1/8 teaspoon fine table 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 rest, covered, for 5 minutes while you finish the dal.

4. While the rice cooks, heat 1 1/2 tablespoons canola oil in a medium heavy saucepan over medium heat. Add the prepared onion and cook for 5 minutes, stirring, until softened. Add the prepared garlic and ginger and stir for 30 seconds.

5. Stir the following into the softened aromatics:

   • 1 teaspoon ground cumin
   • 1 teaspoon ground coriander
   • 1/2 teaspoon ground turmeric
   • 1 1/4 teaspoons fine table salt

   Cook for 20 seconds, then immediately add the prepared tomatoes and their juices. Cook for 3 minutes, stirring and crushing them lightly.

6. Add the rinsed lentils and 2 1/2 cups water to the tomato mixture. Bring to a gentle boil, then reduce the heat and simmer, partially covered, for 5 minutes. Stir in the prepared cauliflower and simmer for another 12–15 minutes, stirring occasionally, until the lentils are creamy and the cauliflower is tender. If the dal starts sticking before it is tender, add 1/4 cup water.

7. Stir 1/2 teaspoon garam masala into the dal and simmer for 1 minute. Fluff the rested rice with a fork.

8. Divide the rice between two shallow bowls and spoon the cauliflower dal alongside, arranging a few florets on top.

Want more detail? See the temperature guide.

Ingredients

• Fresh Coho Salmon Fillet

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

  8 oz $2.19
• Yukon Gold Potatoes

  12 oz $1.29
• Shallot

  1 small, about 1 oz $3.99
• Lemon

  1 $1.29
• Fresh dill

  2 tablespoons chopped, about 0.25 oz $2.49
• Olive oil

  1 tablespoon
• Fine sea salt

  1 5/8 teaspoons
• Dry white wine

  1/4 cup
• Unsalted butter

  3 tablespoons, cold

Instructions

1. Heat the oven to 425°F with racks in the middle and upper third. Line a rimmed sheet pan and a small baking dish with parchment. Scrub 12 oz Yukon Gold potatoes and cut into 1/2-inch pieces. Toss on the sheet pan with 1/2 tablespoon olive oil and 1/2 teaspoon fine sea salt, then spread out.

2. Pat 12 oz coho salmon dry and cut into 2 equal portions. Season with 3/4 teaspoon fine sea salt and place skin-side down in the prepared baking dish. Refrigerate while you prepare the vegetables.

3. Trim 8 oz green beans and dry thoroughly. Toss in a bowl with 1/2 tablespoon olive oil and 3/8 teaspoon fine sea salt.

4. Roast the potatoes on the middle rack for 15 minutes. Meanwhile, finely grate 1 teaspoon zest from 1 lemon, squeeze 1 tablespoon juice, and cut the rest into serving wedges. Chop enough fresh dill to measure 2 tablespoons; reserve the zest, measured juice and chopped dill for the sauce.

5. Turn the potatoes and spread the prepared green beans alongside them. Return the sheet pan to the middle rack and place the salmon dish on the upper rack. Roast for 10–14 minutes, until the salmon reaches 125°F in the thickest part. Rest the salmon for 3 minutes; let the vegetables finish roasting during the rest if needed, until the potatoes are golden and the beans are tender-crisp.

6. While the salmon roasts, peel and finely mince 1 small shallot, about 1 oz. Combine it in a small saucepan with 1/4 cup dry white wine and the measured lemon juice. Simmer over medium heat for 5–7 minutes, until about 1 tablespoon liquid remains.

7. Cut 3 tablespoons cold unsalted butter into small cubes. Reduce the sauce heat to its lowest setting and whisk in the butter a few cubes at a time, lifting the pan off the heat as needed so the sauce never boils. Once glossy, remove from the heat and stir in the reserved lemon zest and chopped dill. Serve promptly.

8. Spoon the lemon-dill beurre blanc onto two warm plates. Set a salmon portion over each pool of sauce and arrange the roasted potatoes and green beans alongside. Finish with the lemon wedges.

Want more detail? See the temperature guide.