Careme

Ingredients

• Choice Bone-in Ribeye Beef Steak (limit 5 At Sale Price)

  1 pound, about 1–1¼ inches thick $12.99
• Organic Rainbow Chard

  16 ounces $2.99
• Kroger® Long Grain Brown Rice

  1/2 cup dry $1.19
• Shallots

  4 ounces $3.99
• Garlic

  2 cloves $0.79
• Extra-virgin olive oil

  4 teaspoons
• Balsamic vinegar

  2 tablespoons
• Morton kosher salt flakes

  3 teaspoons, divided
• Black pepper

  1/2 teaspoon, divided
• Domaine Drouhin Pinot Noir Oregon Red Wine

  1 bottle $43.99

Instructions

1. Rinse 1/2 cup dry brown rice. Combine it in a small saucepan with 1¼ cups water and 1/4 teaspoon Morton kosher salt flakes. Bring to a boil, cover, and reduce to low. Simmer for 40–45 minutes, until tender and the water is absorbed. Remove from the heat and let stand, covered, for 5 minutes.

2. While the rice cooks, pat dry the 1-pound bone-in ribeye. Trim any large, loose pieces of exterior fat, then season all over with 1½ teaspoons Morton kosher salt flakes and 1/4 teaspoon black pepper. Set aside while preparing the vegetables.

3. Peel and thinly slice 4 ounces shallots. Wash 16 ounces rainbow chard, separate the stems from the leaves, and thinly slice the stems. Cut the leaves into broad ribbons. Peel and finely chop 2 garlic cloves; keep the garlic, stems, and leaves separate.

4. Make the relish: heat 1 teaspoon olive oil in a small skillet over medium-low heat. Add the sliced shallots and 1/4 teaspoon Morton kosher salt flakes. Cook for 6–8 minutes, stirring frequently, until soft and lightly golden. Add 2 tablespoons balsamic vinegar and 2 tablespoons water; simmer for 2 minutes until glossy but still spoonable. Transfer the balsamic-shallot relish to a small bowl.

5. When the rice has about 20 minutes of cooking left, heat a heavy skillet over medium-high heat. Rub the seasoned steak with 1 teaspoon olive oil. Sear for 10–14 minutes total, turning every 2 minutes and briefly holding the fat edge against the pan. Pull at 130°F for medium-rare. Transfer to a cutting board and rest for 7 minutes.

6. While the steak rests, heat the remaining 2 teaspoons olive oil in a large skillet over medium heat. Add the prepared chard stems and cook for 3 minutes. Stir in the prepared garlic for 30 seconds. Add the chard leaves in batches with 1 teaspoon Morton kosher salt flakes, the remaining 1/4 teaspoon black pepper, and 2 tablespoons water. Cover for 2 minutes, then uncover and toss for another 2–3 minutes, until tender. Leave excess liquid behind when serving.

7. Fluff the brown rice and divide between two plates alongside generous portions of chard. Cut the rested steak from the bone, slice across the grain, and divide evenly between the plates. Spoon the balsamic-shallot relish over the steak and serve.

Want more detail? See the temperature guide.

Ingredients

• Boneless Skinless Fresh Chicken Thighs

  12 ounces $4.49
• Organic Sugar Pie Pumpkin

  1 small pumpkin (use 1 pound peeled, seeded flesh; reserve any extra)
• Jumbo Yellow Onion

  1 medium (about 8 ounces) $0.89
• Kroger Original Couscous

  3.5 ounces dry $2.49
• Garlic

  2 cloves $0.79
• Olive oil

  2 tablespoons
• Ground cumin

  1 teaspoon
• Ground coriander

  1 teaspoon
• Sweet paprika

  1/2 teaspoon
• Ground cinnamon

  1/4 teaspoon
• Ground black pepper

  1/4 teaspoon
• Morton kosher salt flakes

  2 3/8 teaspoons, divided
• Harissa paste

  2 teaspoons, optional
• Red wine vinegar

  1 tablespoon
• Chateau Ste. Michelle Harvest Select Riesling Washington White Dessert Wine

  1 bottle $8.99

Instructions

1. Heat the oven to 425°F. Peel and seed 1 small Organic Sugar Pie Pumpkin, then cut 1 pound of flesh into 3/4-inch cubes; refrigerate any extra for another meal. Peel 1 medium yellow onion (about 8 ounces) and cut into 1/2-inch wedges.

2. Pat 12 ounces chicken thighs dry, cut into 1 1/2-inch pieces, and season with 7/8 teaspoon Morton kosher salt flakes. Let stand while you prepare the vegetables. Wash the knife, board, and your hands after handling the chicken.

3. On a large rimmed baking sheet, toss the prepared pumpkin and onion with 1 tablespoon olive oil and 1 1/4 teaspoons Morton kosher salt flakes. Spread in one layer. Roast for 25–30 minutes, turning after 15 minutes, until the pumpkin is tender and browned at the edges.

4. Mince 2 garlic cloves. In a small bowl, combine the following spice mixture:

   • 1 teaspoon ground cumin
   • 1 teaspoon ground coriander
   • 1/2 teaspoon sweet paprika
   • 1/4 teaspoon ground cinnamon
   • 1/4 teaspoon ground black pepper

5. While the vegetables roast, heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the seasoned chicken in one layer and cook for 6–8 minutes, turning occasionally, until browned. Reduce the heat to medium-low, add the minced garlic and spice mixture, and stir for 30 seconds.

6. Stir 2 teaspoons harissa paste, if using, into the chicken. Add 1/2 cup water and scrape up the browned bits. Cover and simmer gently for 8–10 minutes, until the chicken reaches 175°F. Uncover, stir in 1 tablespoon red wine vinegar, and simmer for 1–2 minutes to leave a small amount of spoonable sauce.

7. Meanwhile, bring 3/4 cup water and 1/4 teaspoon Morton kosher salt flakes to a boil in a small saucepan. Stir in 3.5 ounces dry couscous, cover, and remove from the heat. Let stand for 5 minutes, then fluff with a fork.

8. Divide the couscous between two bowls. Arrange the roasted pumpkin and onion alongside, then spoon the chicken and its spiced sauce over the couscous. Serve hot.

Want more detail? See the temperature guide.

Ingredients

• Steelhead fillet

  12 ounces, skin-on, pin bones removed
• Brussels sprouts

  12 ounces $2.99
• Potato medley

  12 ounces
• Olive oil

  2 tablespoons
• Pure maple syrup

  1 tablespoon
• Dijon mustard

  1 tablespoon
• Garlic

  2 cloves $0.79
• Morton kosher salt flakes

  2 1/4 teaspoons, divided
• Ground black pepper

  1/2 teaspoon, divided
• Erath Pinot Noir Oregon Red Wine

  1 bottle $12.99

Instructions

1. Heat the oven to 425°F with a rack in the middle. Line a large rimmed sheet pan with parchment rated for that temperature. Scrub 12 ounces potato medley and cut into 1/2-inch pieces. Trim 12 ounces Brussels sprouts and halve them, quartering especially large ones.

2. Toss the potatoes on one half of the pan with 1 tablespoon olive oil and 3/4 teaspoon Morton kosher salt flakes. Toss the Brussels sprouts on the other half with 1/2 tablespoon olive oil and 3/4 teaspoon Morton kosher salt flakes. Sprinkle both vegetables with 1/4 teaspoon ground black pepper, spread into a single layer, and turn the sprouts cut-side down.

3. Mix the maple-mustard glaze in a small bowl:

   • 1 tablespoon pure maple syrup
   • 1 tablespoon Dijon mustard
   • 1/2 tablespoon olive oil
   • 2 garlic cloves, peeled and finely minced
   • 1/4 teaspoon ground black pepper

   Set aside for brushing onto the fish.

4. Roast the vegetables for 20 minutes. Meanwhile, pat 12 ounces steelhead fillet dry and season the flesh with 3/4 teaspoon Morton kosher salt flakes; the mustard will provide additional seasoning. Keep refrigerated until ready to add to the pan.

5. Turn the potatoes and stir the sprouts, then move the vegetables toward the edges to make space for the fish. Place the seasoned steelhead skin-side down in the center and brush the flesh with all the maple-mustard glaze. Roast for 10–14 minutes, until the potatoes are tender and the steelhead reaches 130°F in its thickest part. Transfer the fish to a plate and rest for 3 minutes; if the vegetables need more browning, leave them in the oven during that rest.

6. Divide the steelhead between two plates and serve with the roasted potatoes and Brussels sprouts, spooning any glaze and juices from the pan over the fish.

Want more detail? See the temperature guide.