Careme

Ingredients

• Simple Truth® Mild Italian Chicken Sausage

  8 ounces $5.99
• American Beauty Penne Rigate

  6 ounces $1.00
• Zucchini

  12 ounces $1.79
• Roma tomatoes

  8 ounces $1.29
• Peeled garlic

  2 large cloves (about 1/3 ounce) $2.99
• Olive oil

  1 tablespoon
• Dried herbes de Provence

  1/2 teaspoon
• Ground black pepper

  1/4 teaspoon
• Table salt

  2 tablespoons plus 3/4 teaspoon, divided

Instructions

1. Bring 2 quarts of water to a boil in a large pot. Meanwhile, trim 12 ounces zucchini and cut into 1/2-inch half-moons. Dice 8 ounces Roma tomatoes and mince 2 large garlic cloves.

2. Remove any casings from 8 ounces chicken sausage and break it into bite-size pieces. Do not add salt to the already-seasoned sausage.

3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the prepared sausage and cook for 6–8 minutes, breaking it into small chunks, until browned and the largest pieces reach 165°F. Transfer to a plate, leaving the drippings in the skillet.

4. Add 2 tablespoons plus 1/4 teaspoon table salt to the boiling water, then add 6 ounces penne. Cook until just al dente according to the package timing, stirring occasionally. Reserve 1/2 cup pasta water before draining; cook the vegetables while the pasta boils.

5. Add the prepared zucchini to the hot skillet and spread into a single layer. Cook for 5–6 minutes, turning occasionally, until golden in spots but still firm.

6. Add the following to the zucchini:

   • The prepared tomatoes
   • The minced garlic
   • 1/2 teaspoon dried herbes de Provence
   • 1/4 teaspoon ground black pepper
   • 1/2 teaspoon table salt

   Cook over medium heat for 6–8 minutes, stirring occasionally, until the tomatoes soften into a chunky sauce. The modest vegetable seasoning accounts for the seasoned sausage and salted pasta.

7. Return the cooked sausage to the skillet and add the drained penne with 2 tablespoons reserved pasta water. Toss over medium heat for 1–2 minutes until glossy and hot, adding another 2 tablespoons reserved pasta water only if needed to loosen the sauce.

8. Divide between two shallow bowls, arranging some browned zucchini and sausage on top, and serve immediately.

Want more detail? See the temperature guide.

Ingredients

• Simple Truth Organic® Red Lentils

  1/2 cup dry (about 3.5 oz) $3.49
• RiceSelect Original Moroccan-Style Couscous

  1/2 cup dry (about 3 oz) $7.99
• Eggplant

  1 medium (about 1 lb) $1.99
• Roma tomatoes

  1/2 lb $1.29
• Garlic

  2 cloves $0.79
• Lemon

  1/2 $1.29
• Italian parsley

  1/4 bunch (about 2 tablespoons chopped) $1.99
• Olive oil

  2 tablespoons
• Table salt

  1 3/8 teaspoons, divided
• Ground cumin

  1 teaspoon, divided
• Ground coriander

  1/2 teaspoon
• Sweet paprika

  1/2 teaspoon

Instructions

1. Heat the oven to 425°F. Trim 1 medium eggplant (about 1 lb) and cut into 1-inch cubes. On a large baking sheet, toss the cubes with 1 1/2 tablespoons olive oil, 3/4 teaspoon table salt, and 1/2 teaspoon ground cumin. Spread in a single layer.

2. Roast the eggplant for 25–30 minutes, turning after 15 minutes, until browned and creamy inside. Prepare the other components while it roasts.

3. Prepare the sauce ingredients and garnishes:

   • Dice 1/2 lb Roma tomatoes, keeping their juices.
   • Peel and mince 2 garlic cloves.
   • Juice 1/2 lemon into a small bowl.
   • Chop 1/4 bunch Italian parsley to yield about 2 tablespoons.

4. Rinse 1/2 cup dry red lentils in a fine-mesh strainer and drain.

5. Heat 1/2 tablespoon olive oil in a medium saucepan over medium heat. Add the minced garlic and cook for 30 seconds. Stir in 1/2 teaspoon ground cumin, 1/2 teaspoon ground coriander, and 1/2 teaspoon sweet paprika; cook for 20 seconds, just until fragrant.

6. Add the diced tomatoes and their juices, the rinsed lentils, 1/2 teaspoon table salt, and 1 1/4 cups water. Bring to a simmer, then cook partially covered over low heat for 15–18 minutes, stirring occasionally, until the lentils are tender and thick but spoonable. If they become dry before softening, add 2 tablespoons water at a time.

7. While the lentils simmer, bring 1/2 cup water and 1/8 teaspoon table salt to a boil in a small saucepan. Stir in 1/2 cup dry couscous, cover, and remove from the heat. Let stand for 5 minutes, then fluff with a fork.

8. Stir the prepared lemon juice into the lentils. Divide the couscous between two shallow bowls, spoon the tomato lentils alongside, and pile the roasted eggplant on top. Finish with the chopped parsley and serve.

Want more detail? See the temperature guide.

Ingredients

• Fresh Coho Salmon Fillet, skin on

  12 ounces, cut into 2 portions $14.99
• Fresh sweet corn on the cob

  3 ears $0.33
• Fresh Roma tomatoes

  8 ounces $1.29
• Fresh basil

  1/4 cup loosely packed leaves, about 0.25 ounce $1.99
• Garlic

  2 cloves $0.79
• Lemon

  1 small $1.29
• Extra-virgin olive oil

  2 tablespoons
• Unsalted butter

  1 tablespoon
• Fine sea salt

  1 1/2 teaspoons, divided
• Freshly ground black pepper

  1/4 teaspoon

Instructions

1. Check 12 ounces skin-on coho salmon for pin bones and remove them. Cut into 2 equal portions, pat very dry, and season all over with 3/4 teaspoon fine sea salt. Refrigerate uncovered while preparing the vegetables.

2. Shuck 3 ears sweet corn and cut the kernels from the cobs. Scrape the cobs with the back of a knife to collect their milky juices. Peel and finely chop 2 garlic cloves.

3. Dice 8 ounces Roma tomatoes into 1/2-inch pieces. Thinly slice 1/4 cup loosely packed basil leaves. Zest 1 small lemon to obtain 1 teaspoon zest, then squeeze one half to obtain 1 tablespoon juice; cut the other half into wedges.

4. Melt 1 tablespoon unsalted butter in a small saucepan over medium heat. Add the prepared corn, its milky juices, and the chopped garlic; cook, stirring, for 2 minutes. Add 1/3 cup water and 1/2 teaspoon fine sea salt. Cover and simmer over medium-low heat for 8–10 minutes, until the corn is tender.

5. Transfer the corn mixture to a blender and blend until silky, venting the lid according to the blender’s hot-liquid instructions. Add 1–3 tablespoons water if needed for a soft, spoonable consistency. Return the purée to the saucepan and stir in the measured lemon zest. Cover and keep warm over the lowest heat.

6. Pat the salmon skin dry again. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the salmon skin-side down and press gently with a spatula for the first 20 seconds. Reduce to medium and cook for 5–7 minutes, until the skin is crisp. Turn and cook for 1–3 minutes more, pulling the salmon when the center reaches 125°F. Transfer to a plate skin-side up and rest for 3 minutes while making the relish.

7. Return the skillet to medium heat and add the following:

   • 1 tablespoon olive oil
   • The prepared diced tomatoes
   • 1/4 teaspoon fine sea salt
   • 1/4 teaspoon freshly ground black pepper

   Cook for 2–3 minutes, stirring gently, until the tomatoes are warm and glossy but still hold their shape. Remove from the heat and fold in the measured lemon juice and 3 tablespoons of the sliced basil.

8. Spoon the warm corn purée onto 2 plates and sweep it into broad pools. Set a salmon portion on each, skin-side up, and spoon the warm tomato relish alongside rather than over the crisp skin. Finish with the remaining 1 tablespoon sliced basil and serve with the prepared lemon wedges.

Want more detail? See the temperature guide.