Careme

Ingredients

• Boneless Skinless Fresh Chicken Thighs

  8 ounces $4.49
• Kroger® 100% Whole Grain Penne Rigate

  6 ounces $1.33
• Organic Lacinato Kale

  1 bunch, about 8 ounces after stemming $3.00
• Kroger® Sliced White Mushrooms

  8 ounces $2.39
• Kroger® Peeled Garlic

  3 cloves $2.99
• Organic Lemon

  1/2 lemon $1.29
• Extra-virgin olive oil

  2 tablespoons
• Fine sea salt

  3 tablespoons, divided
• Ground black pepper

  1/4 teaspoon
• Crushed red pepper flakes

  1/8 teaspoon

Instructions

1. Cut 8 ounces boneless skinless chicken thighs into 1-inch pieces. Season with 1/2 teaspoon fine sea salt and 1/4 teaspoon ground black pepper; set aside while preparing the vegetables.

2. Strip the tough stems from 1 bunch organic lacinato kale, yielding about 8 ounces leaves. Wash and thinly slice the leaves. Pat 8 ounces sliced white mushrooms dry. Thinly slice 3 peeled garlic cloves. Zest 1/2 lemon to obtain about 1/2 teaspoon zest, then squeeze out 1 tablespoon juice.

3. Bring 2 1/2 quarts water to a boil in a pot. Add 2 tablespoons plus 2 teaspoons fine sea salt, then 6 ounces whole-grain penne. Cook according to the package timing until just al dente. Before draining, reserve 1/4 cup pasta water.

4. While the pasta cooks, heat 1 tablespoon olive oil in a large, deep skillet over medium-high heat. Add the seasoned chicken in one layer and cook for 6–8 minutes, turning occasionally, until browned and the thickest pieces reach 165°F. Transfer to a clean plate.

5. Add 1 tablespoon olive oil to the skillet, followed by the prepared mushrooms. Cook over medium-high heat for 5–6 minutes, stirring occasionally, until their moisture evaporates and their edges brown. Reduce the heat to medium, add the sliced garlic and 1/8 teaspoon crushed red pepper flakes, and stir for 30 seconds.

6. Add the sliced kale and 1/2 teaspoon fine sea salt to the skillet. Pour in 1/3 cup water, cover, and cook for 4 minutes. Uncover and stir for 1–2 minutes, until the kale is tender and most of the liquid has evaporated.

7. Add the drained penne, cooked chicken with its juices, reserved 1/4 cup pasta water, prepared lemon zest, and prepared lemon juice to the skillet. Toss over medium heat for 1–2 minutes, until the chicken is hot and the pasta has a light, glossy coating.

8. Divide between two shallow bowls, arranging the chicken, kale, and golden mushrooms evenly over the penne.

Want more detail? See the temperature guide.

Ingredients

• Whole Cooked Dungeness Crab

  2 lb total $9.99
• Yukon Gold Potatoes

  1 lb $1.29
• Fresh Brussels Sprouts

  12 oz $2.99
• Peeled Garlic

  2 cloves $2.99
• Organic Lemon

  1 $1.29
• Olive oil

  1 tablespoon
• Unsalted butter

  2 tablespoons
• Fine table salt

  1 1/4 teaspoons
• Black pepper

  1/2 teaspoon

Instructions

1. Heat the oven to 425°F with racks in the upper and lower thirds. Scrub 1 lb Yukon Gold potatoes and cut into 3/4-inch pieces. Trim 12 oz Brussels sprouts and halve them lengthwise, quartering any especially large ones.

2. Toss the potatoes on a rimmed baking sheet with 1/2 tablespoon olive oil, 3/4 teaspoon fine table salt, and 1/4 teaspoon black pepper. Spread in a single layer and roast on the lower rack for 35 minutes, turning after 20 minutes.

3. Toss the Brussels sprouts on a second baking sheet with 1/2 tablespoon olive oil, 1/2 teaspoon fine table salt, and 1/4 teaspoon black pepper. Place cut-side down. Once the potatoes have roasted for 10 minutes, put the sprouts on the upper rack and roast for 20–25 minutes, until browned and tender.

4. While the vegetables roast, mince 2 garlic cloves and cut 1 lemon into 4 wedges. Prepare 2 lb whole cooked Dungeness crab: lift off the top shell, remove the gills and innards, separate the legs and claws, and split the cleaned body into halves. Lightly crack the claws and thick leg sections with a crab cracker or kitchen shears.

5. During the final 8 minutes of roasting, bring 1 inch of water to a simmer in a large pot fitted with a steamer basket or rack. Add the prepared crab, cover, and steam gently for 5–7 minutes, just until the meat is heated through. Work in two layers if necessary, keeping the lid closed.

6. Meanwhile, melt 2 tablespoons unsalted butter in a small saucepan over low heat. Add the minced garlic and cook gently for 1–2 minutes until fragrant, without browning. Transfer the garlic butter to two small dipping dishes; the crab is naturally salty, so it needs no added salt.

7. Divide the warm crab, roasted potatoes, and Brussels sprouts between two plates. Add the lemon wedges and garlic butter, and serve with crab crackers, picks, and a bowl for shells.

Want more detail? See the temperature guide.

Ingredients

• Green acorn squash

  1 medium, about 1½ pounds $1.25
• Kroger® Lentil Beans

  ½ cup dry, about 3½ ounces $2.19
• Yellow onion

  1 small, about 4 ounces $0.89
• Peeled garlic

  2 cloves $2.99
• Walnuts

  ⅓ cup
• Fresh parsley

  ¼ cup chopped
• Olive oil

  2 tablespoons
• Fine sea salt

  1½ teaspoons
• Ground cumin

  1 teaspoon
• Sweet paprika

  ½ teaspoon
• Ground cinnamon

  ⅛ teaspoon
• Black pepper

  ¼ teaspoon
• Red wine vinegar

  2 teaspoons

Instructions

1. Complete the preparation before cooking, allowing about 8 minutes. Carefully halve 1 medium acorn squash lengthwise and scoop out the seeds. Line a baking sheet with parchment rated for 425°F.

2. Prepare the filling ingredients:

   • 1 small yellow onion, finely diced
   • 2 garlic cloves, minced
   • ⅓ cup walnuts, roughly chopped
   • ¼ cup fresh parsley, chopped

   Keep these ingredients separate and reserve 1 tablespoon of the chopped parsley for serving. Rinse ½ cup dry lentils and drain.

3. Heat the oven to 425°F, allowing about 8 minutes to preheat. Meanwhile, rub the squash’s cut surfaces and cavities with 1 tablespoon olive oil and season with ¾ teaspoon fine sea salt. Place cut-side down on the baking sheet. Once the oven is hot, roast for 35–40 minutes, until the flesh is easily pierced with a fork.

4. As soon as the squash enters the oven, place the rinsed lentils in a small saucepan with 2 cups water and ½ teaspoon fine sea salt. Bring to a boil, then reduce to a gentle simmer. Cook partially covered for 25–30 minutes, until tender but still holding their shape, adding water if needed to keep them submerged. Reserve ¼ cup cooking liquid, then drain.

5. While the lentils simmer, toast the chopped walnuts in a dry skillet over medium heat for 3–4 minutes, stirring frequently, until fragrant. Transfer to a bowl.

6. Heat 1 tablespoon olive oil in the same skillet over medium heat. Add the diced onion and cook for 7–8 minutes, stirring occasionally, until soft and lightly golden. Add the minced garlic and these seasonings:

   • 1 teaspoon ground cumin
   • ½ teaspoon sweet paprika
   • ⅛ teaspoon ground cinnamon
   • ¼ teaspoon black pepper
   • ¼ teaspoon fine sea salt

   Stir for 30 seconds, until fragrant. If the lentils are not ready yet, remove the skillet from the heat.

7. Add the drained lentils and 2 tablespoons reserved cooking liquid to the skillet. Stir over medium-low heat for 2 minutes, adding up to 2 tablespoons more reserved cooking liquid if the filling looks dry. Remove from the heat and fold in the toasted walnuts, 3 tablespoons chopped parsley, and 2 teaspoons red wine vinegar.

8. Turn the tender squash halves cut-side up and place one on each plate. Spoon the warm lentil filling generously into the cavities, arranging any extra alongside. Finish with the reserved 1 tablespoon parsley and serve.

Want more detail? See the temperature guide.