Careme

Ingredients

• Simple Truth Natural Chicken Breasts

  10 oz $5.99
• Kroger® 100% Whole Grain Penne Rigate

  6 oz dry $1.33
• Organic Lacinato Kale

  1 bunch, yielding about 8 oz after stemming $3.00
• Garlic

  3 cloves $0.79
• Organic Lemon

  1, yielding 1 teaspoon zest and 2 tablespoons juice $1.29
• Extra-virgin olive oil

  2 tablespoons
• Morton kosher salt

  2 tablespoons plus 1 teaspoon, divided
• Black pepper

  1/4 teaspoon
• Crushed red pepper flakes

  1/8 teaspoon

Instructions

1. Cut 10 oz chicken breasts across the grain into 1/2-inch-thick strips. Season with 3/4 teaspoon Morton kosher salt and 1/4 teaspoon black pepper; set aside while preparing the vegetables.

2. Strip the tough stems from 1 bunch lacinato kale, yielding about 8 oz leaves. Wash, drain, and slice the leaves into thin ribbons. Thinly slice 3 garlic cloves. Zest and juice 1 lemon, measuring 1 teaspoon zest and 2 tablespoons juice.

3. Bring 1 1/2 quarts water to a boil in a medium saucepan. Add 2 tablespoons Morton kosher salt and 6 oz whole-grain penne. Cook according to the package directions until just al dente, stirring frequently. Reserve 1/2 cup cooking water before draining.

4. While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the seasoned chicken in a single layer and cook for 6–8 minutes, turning occasionally, until lightly golden and the thickest strip reaches 165°F. Transfer to a plate and rest for at least 3 minutes.

5. Reduce the skillet heat to medium. Add 1 tablespoon olive oil, the sliced garlic, and 1/8 teaspoon crushed red pepper flakes; stir for 30 seconds. Add the prepared kale and 1/4 teaspoon Morton kosher salt, tossing in batches if needed. Pour in 1/4 cup plain water, cover, and cook for 4 minutes. Uncover and cook for 1–2 minutes more, until tender and still green.

6. Add the drained penne, rested chicken and its juices, measured lemon zest, measured lemon juice, and 1/4 cup reserved pasta water to the kale. Toss over medium-low heat for 1–2 minutes until glossy and lightly sauced. Add up to another 1/4 cup reserved pasta water, a tablespoon at a time, only if needed to loosen the sauce.

7. Divide between two shallow bowls, distributing the chicken and kale evenly, and serve immediately.

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Ingredients

• Kroger® Fresh Natural Pork Loin Boneless

  12 oz $1.99
• Red Cabbage

  12 oz $1.29
• Large Fuji Apple – Each

  1 large apple, about 8 oz $1.49
• Yukon Gold Potatoes

  12 oz $1.29
• Olive oil

  2 tablespoons
• Fine sea salt

  1 3/4 teaspoons
• Black pepper

  1/2 teaspoon
• Dried thyme

  1/2 teaspoon
• Apple cider vinegar

  2 tablespoons
• Dijon mustard

  2 teaspoons

Instructions

1. Heat the oven to 425°F. Cut 12 oz boneless pork loin into two equal chops, about 3/4 inch thick. Pat dry and season all over with 3/4 teaspoon fine sea salt and 1/4 teaspoon black pepper. Set aside while preparing the vegetables.

2. Cut 12 oz Yukon Gold potatoes into 3/4-inch pieces. Toss directly on a rimmed baking sheet with:

   • 1 tablespoon olive oil
   • 1/2 teaspoon fine sea salt
   • 1/4 teaspoon black pepper
   • 1/2 teaspoon dried thyme

   Spread into a single layer. Roast for 30–35 minutes, turning after 20 minutes, until golden and tender.

3. While the potatoes roast, core and thinly slice 12 oz red cabbage. Core 1 large Fuji apple, about 8 oz, and cut into thin wedges; leave the peel on.

4. Heat 2 teaspoons olive oil in a medium saucepan over medium heat. Add the sliced cabbage and 1/2 teaspoon fine sea salt. Cook for 4 minutes, stirring occasionally. Add the apple wedges, 2 tablespoons apple cider vinegar, and 1/4 cup water. Cover and simmer over medium-low heat for 12–15 minutes, stirring occasionally, until the cabbage is tender with a little bite. Uncover, stir in 2 teaspoons Dijon mustard, and cook for 2 minutes to reduce excess liquid. Cover and keep warm off the heat.

5. When the potatoes have about 15 minutes left, heat 1 teaspoon olive oil in a skillet over medium-high heat. Add the seasoned pork chops and sear for 2 minutes per side. Reduce the heat to medium and cook for another 3–6 minutes, turning once, until the centers reach 145°F. Transfer to a plate and rest for 3 minutes.

6. Divide the apple-braised cabbage and roasted potatoes between two plates. Add a pork chop to each plate and spoon any resting juices over the pork.

Want more detail? See the temperature guide.

Ingredients

• Kroger® Lentil Beans

  3/4 cup dry (about 5 oz) $2.19
• Butternut squash

  1 lb whole, yielding about 12 oz peeled and seeded $1.49
• Yellow onion

  4 oz (about 1/2 medium) $0.89
• Garlic

  2 cloves $0.79
• Long-grain white rice

  1/2 cup dry $1.89
• Neutral oil

  1 tablespoon
• Black or brown mustard seeds

  1/2 teaspoon
• Fresh curry leaves

  10 leaves
• Ground coriander

  1 teaspoon
• Ground turmeric

  1/4 teaspoon
• Cayenne pepper

  1/8 teaspoon
• Unsweetened tamarind paste

  1 tablespoon, regular-strength rather than concentrated extract
• Fine table salt

  1 1/8 teaspoons, divided

Instructions

1. Rinse and drain 3/4 cup dry lentils, checking for stones. Put them in a medium saucepan with 3 cups water and bring to a boil. Reduce to a gentle simmer, partially cover, and cook for 20 minutes while preparing the vegetables and rice.

2. Peel and seed 1 lb whole butternut squash, then cut the flesh into 1/2-inch cubes. Finely dice 4 oz yellow onion and mince 2 garlic cloves. Rinse 10 fresh curry leaves and dry them thoroughly to limit splattering later.

3. Rinse 1/2 cup dry long-grain white rice. Combine it in a small saucepan with 1 cup water and 1/8 teaspoon fine table salt. Bring to a boil, cover, and cook over low heat for 18 minutes. Remove from the heat and let stand, covered, for 10 minutes; keep covered until serving.

4. After the lentils have simmered for 20 minutes, add the cubed squash and 1 teaspoon fine table salt. Simmer partially covered for another 15–20 minutes, stirring occasionally, until the squash is tender and the lentils are soft. If the mixture becomes dry before it is tender, add 1/4 cup water.

5. Meanwhile, heat 1 tablespoon neutral oil in a small skillet over medium heat. Add 1/2 teaspoon black or brown mustard seeds and cover loosely with a splatter screen. Let them pop for 30–45 seconds. Carefully add the dried curry leaves and cook for 15 seconds, then add the diced onion and cook for 6–8 minutes, stirring, until golden at the edges.

6. Reduce the skillet heat to low and stir the following into the onion mixture:

   • The minced garlic
   • 1 teaspoon ground coriander
   • 1/4 teaspoon ground turmeric
   • 1/8 teaspoon cayenne pepper

   Cook, stirring, for 30 seconds. Add 2 tablespoons water and scrape up the fragrant spices, then transfer the entire tempering to the lentil-and-squash pot.

7. Once the lentils and squash are tender, stir 1 tablespoon regular-strength unsweetened tamarind paste together with 2 tablespoons warm water, then add it to the curry. Simmer uncovered for 3 minutes. Mash a few squash cubes against the pot to lightly thicken the sauce.

8. Fluff the rice and divide between two shallow bowls. Spoon the lentil-and-squash curry alongside, distributing the mustard seeds and curry leaves evenly.

Want more detail? See the temperature guide.