Careme

Ingredients

• Simple Truth® Mild Italian Chicken Sausage

  8 ounces $5.99
• Butternut squash

  1 pound whole, yielding about 12 ounces peeled and seeded $1.49
• Cavatappi pasta

  6 ounces dry $1.33
• Garlic

  2 cloves $0.79
• Fresh sage

  1 tablespoon finely chopped leaves $2.49
• Olive oil

  1 tablespoon
• Fine sea salt

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

  1/4 teaspoon
• Grated Parmesan

  2 tablespoons

Instructions

1. Peel and seed 1 pound whole butternut squash, then cut the resulting approximately 12 ounces of flesh into 1/2-inch cubes. Mince 2 garlic cloves and finely chop 1 tablespoon fresh sage leaves. Remove the casings from 8 ounces chicken sausage, if present.

2. Bring 2 quarts water to a boil in a medium pot. Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sausage and cook for 5–7 minutes, breaking it into bite-size pieces, until browned and the largest pieces reach 165°F. Transfer to a plate, leaving the drippings in the skillet. Do not add salt to the already-seasoned sausage.

3. Add the squash to the skillet with 1/2 teaspoon fine sea salt and 1/4 teaspoon black pepper. Cook over medium heat for 4 minutes, stirring occasionally. Add 1/3 cup water, cover and cook for 8–10 minutes, until the squash is tender. Uncover and let any excess water evaporate for 1–2 minutes.

4. While the squash cooks, add 2 tablespoons plus 1/4 teaspoon fine sea salt to the boiling water, then add 6 ounces dry cavatappi. Cook according to the package directions until al dente. Reserve 3/4 cup pasta water before draining.

5. Stir the prepared garlic and sage into the squash and cook for 1 minute. Mash about one-third of the squash with the back of a spoon to create a creamy base.

6. Add the cooked sausage, drained pasta and 1/2 cup reserved pasta water to the skillet. Toss over medium heat for 2 minutes, until the sauce coats the pasta. Stir in 1 tablespoon grated Parmesan; add the additional 1/4 cup reserved pasta water if needed to loosen the sauce.

7. Divide between two shallow bowls and finish with the remaining 1 tablespoon grated Parmesan.

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Ingredients

• Foster Farms Fresh & Natural Cage Free Boneless Skinless Chicken Breast Fillets

  12 oz $2.99
• Broccoli Crown

  1 lb $2.29
• Kroger Enriched Long Grain White Rice

  2/3 cup dry $1.79
• Organic Ginger Root

  1 tablespoon finely grated $3.99
• Garlic

  2 cloves $0.79
• Reduced-sodium soy sauce

  1 tablespoon
• Unseasoned rice vinegar

  1 tablespoon
• Honey

  2 teaspoons
• Cornstarch

  1 teaspoon
• Neutral cooking oil

  1 tablespoon
• Table salt

  1 teaspoon, divided

Instructions

1. Rinse 2/3 cup dry white rice and drain. Put it in a small saucepan with 1 1/3 cups water and 1/4 teaspoon table salt. Bring to a boil, cover, and reduce the heat to low. Cook for 18 minutes, then remove from the heat and let stand, covered, for 5 minutes. Prepare the stir-fry while the rice cooks.

2. Cut 12 oz chicken breast across the grain into 1/4-inch-thick strips. Season with 1/2 teaspoon table salt and let stand for 10 minutes while you prepare the vegetables and sauce; this lighter presalting accounts for the soy sauce added later.

3. Cut 1 lb broccoli crown into small, evenly sized florets. Peel the tender stem and slice it thinly. Finely grate enough ginger root to measure 1 tablespoon, and mince 2 garlic cloves.

4. Whisk the sauce together in a small bowl:

   • 1 tablespoon reduced-sodium soy sauce
   • 1 tablespoon unseasoned rice vinegar
   • 2 teaspoons honey
   • 1 teaspoon cornstarch
   • 3 tablespoons water

   Set the sauce beside the stove.

5. Heat a large skillet over medium-high heat. Add 1/2 tablespoon neutral cooking oil, then add the prepared broccoli and 1/4 teaspoon table salt. Stir-fry for 2 minutes. Add 3 tablespoons water, cover, and steam for 3 minutes. Uncover and cook for 1 minute to evaporate excess water, then transfer the broccoli to a plate.

6. Add 1/2 tablespoon neutral cooking oil to the skillet. Spread the seasoned chicken in a single layer and cook undisturbed for 2 minutes. Turn and stir-fry for another 2–3 minutes. Add the prepared ginger and garlic and stir for 30 seconds.

7. Return the broccoli to the skillet. Whisk the sauce again, pour it in, and toss for 1–2 minutes until glossy and lightly thickened and the chicken reaches 165°F.

8. Fluff the cooked rice and divide between two bowls. Spoon the chicken, broccoli, and glossy sauce over the rice and serve immediately.

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Ingredients

• Wild Caught Sea Scallops 10/20

  1 lb $15.99
• Brussels sprouts

  1 lb $2.99
• Yukon Gold potatoes

  1 lb $1.29
• Lemon

  1 $1.29
• Fresh thyme

  1 teaspoon leaves $2.49
• Olive oil

  2 tablespoons
• Unsalted butter

  3 tablespoons
• Whole milk

  1/3 cup
• Morton kosher salt

  1 tablespoon plus 2 1/2 teaspoons
• Freshly ground black pepper

  1/4 teaspoon

Instructions

1. Preheat the oven to 425°F. Trim 1 lb Brussels sprouts, halve them lengthwise, and quarter any especially large ones. Strip enough fresh thyme to measure 1 teaspoon leaves.

2. Peel 1 lb Yukon Gold potatoes and cut into 1-inch chunks. Put them in a small saucepan with 3 cups cold water and 1 tablespoon Morton kosher salt, giving approximately 2% salinity. Choose a saucepan in which this amount of water covers the potatoes.

3. Remove any tough side muscles from 1 lb sea scallops. Pat the scallops very dry and refrigerate uncovered on a paper-towel-lined plate while you prepare the sides. Zest and juice 1 lemon, measuring out 1 teaspoon zest and 1 tablespoon juice; save any extra for another use.

4. Toss the prepared Brussels sprouts on a rimmed baking sheet with:

   • 1 tablespoon olive oil
   • 1 teaspoon Morton kosher salt
   • 1/4 teaspoon freshly ground black pepper
   • 1 teaspoon prepared thyme leaves

   Spread cut-side down in a single layer. Roast for 22–26 minutes, turning once after 15 minutes, until browned and tender.

5. While the sprouts roast, bring the potatoes to a boil over high heat. Reduce to a steady simmer and cook for 15–18 minutes, until easily pierced with a fork. Drain thoroughly and return to the saucepan over low heat for 1 minute to evaporate excess moisture.

6. Mash the potatoes with 1 tablespoon unsalted butter and 1/4 teaspoon Morton kosher salt. Stir in 1/3 cup whole milk, then warm gently over low heat for 1–2 minutes until creamy and hot. Cover and keep warm off the heat.

7. When the sides are nearly ready, blot the scallops dry again and season with 1 1/4 teaspoons Morton kosher salt. Heat 1 tablespoon olive oil in a large stainless-steel or cast-iron skillet over medium-high heat. Add the scallops with space between them, working in two batches if necessary. Sear without moving for 2–3 minutes, then turn and cook for 1–2 minutes more, until golden and the centers reach 125°F. Transfer to a warm plate; allow about 8 minutes if cooking two batches.

8. Reduce the skillet heat to medium-low and add 2 tablespoons unsalted butter. Swirl for 1–2 minutes until the milk solids turn golden brown and smell nutty. Remove from the heat and carefully stir in the measured 1 tablespoon lemon juice and 1 teaspoon lemon zest, scraping up the browned bits.

9. Spoon the mashed potatoes onto two warm plates. Arrange the scallops alongside, add the roasted Brussels sprouts, and spoon the lemon-brown butter over the scallops. Serve immediately.

Want more detail? See the temperature guide.