Careme

Ingredients

• Simple Truth® Mild Italian Chicken Sausage

  8 oz $5.99
• Private Selection® Italian Rigatoni

  6 oz dry $1.67
• Organic Lacinato Kale

  1 bunch, about 8 oz before trimming $3.00
• Jumbo Yellow Onion

  1 small onion, about 4 oz $0.89
• Kroger® Peeled Garlic

  2 cloves $2.99
• Olive oil

  1 tablespoon
• Finely grated Parmesan

  2 tablespoons
• Crushed red pepper

  1/8 teaspoon
• Ground black pepper

  1/4 teaspoon
• Table salt

  2 tablespoons plus 1/2 teaspoon, divided

Instructions

1. Wash 1 bunch Organic Lacinato Kale, remove the tough stems, and slice the leaves into thin ribbons.

2. Peel and finely dice 1 small yellow onion (about 4 oz). Mince 2 cloves peeled garlic.

3. Remove the casings from 8 oz chicken sausage and break the meat into small pieces. Do not add salt to the sausage; it is already seasoned.

4. Bring 2 quarts water to a boil in a pot. Add 2 tablespoons plus 1/4 teaspoon table salt, then add 6 oz dry rigatoni. Cook according to the package directions until just al dente. Before draining, reserve 1 cup pasta water. Meanwhile, cook the sausage and vegetables.

5. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the prepared sausage and cook for 7–9 minutes, breaking it into bite-sized crumbles, until browned and its thickest pieces reach 165°F. Transfer the sausage to a plate, leaving the drippings in the skillet.

6. Reduce the heat to medium. Add the diced onion and cook for 4–5 minutes, stirring, until softened. Add the minced garlic and 1/8 teaspoon crushed red pepper; stir for 30 seconds. Add the prepared kale, 1/4 teaspoon table salt, and 1/2 cup reserved pasta water. Cover and cook for 4–5 minutes, until the kale is tender but still green. The modest vegetable seasoning accounts for the salty sausage, cheese, and pasta water.

7. Return the cooked sausage to the skillet and add the drained rigatoni. Toss over medium heat for 1–2 minutes, adding reserved pasta water 2 tablespoons at a time as needed to create a glossy coating. Turn off the heat and stir in 1 tablespoon grated Parmesan and 1/4 teaspoon ground black pepper.

8. Divide the pasta between two shallow bowls, distributing the sausage and kale evenly. Finish with the remaining 1 tablespoon grated Parmesan and serve immediately.

Want more detail? See the temperature guide.

Ingredients

• Simple Truth Organic® Red Lentils

  3/4 cup dry (about 5 oz) $3.49
• Butternut Squash

  1 small squash, about 1 1/2 lb, yielding 1 lb peeled and seeded $1.49
• Jumbo Yellow Onions

  1 small onion (about 4 oz) $0.89
• Fresh Roma Tomato

  2 medium tomatoes (about 6 oz total) $1.29
• Kroger® Peeled Garlic

  2 cloves $2.99
• Organic Ginger Root

  1 tablespoon finely grated (about 1/2 oz) $3.99
• Kroger® Basmati Rice

  1/2 cup dry (about 3 oz) $3.99
• Canola oil

  1 tablespoon
• Ground cumin

  1 teaspoon
• Ground coriander

  1 teaspoon
• Ground turmeric

  1/2 teaspoon
• Cayenne pepper

  1/8 teaspoon
• Garam masala

  1/2 teaspoon
• Fine sea salt

  1 5/8 teaspoons, divided

Instructions

1. Peel and seed 1 small butternut squash, about 1 1/2 lb, and cut the resulting 1 lb of flesh into 1/2-inch cubes. Dice 1 small yellow onion, about 4 oz, and chop 2 medium Roma tomatoes, about 6 oz total.

2. Mince 2 cloves peeled garlic and finely grate enough ginger to measure 1 tablespoon. Rinse 3/4 cup dry red lentils in a fine-mesh strainer until the water runs mostly clear.

3. Rinse 1/2 cup dry basmati rice. Combine it in a small saucepan with 3/4 cup water and 1/8 teaspoon fine sea salt. Bring to a boil, cover, and reduce the heat to low. Cook for 12–15 minutes, then remove from the heat and leave covered for 10 minutes. Cook the curry while the rice cooks and rests.

4. Heat 1 tablespoon canola oil in a medium heavy saucepan over medium heat. Add the diced onion and cook for 5–6 minutes, stirring occasionally, until softened and lightly golden.

5. Add the prepared garlic and ginger, along with these spices:

   • 1 teaspoon ground cumin
   • 1 teaspoon ground coriander
   • 1/2 teaspoon ground turmeric
   • 1/8 teaspoon cayenne pepper

   Stir for 30 seconds, then add the chopped tomatoes. Cook for 3–4 minutes, stirring and crushing them with a spoon, until softened.

6. Add the prepared squash, rinsed lentils, 1 1/2 teaspoons fine sea salt, and 2 1/2 cups water. Bring to a simmer, partially cover, and cook over medium-low heat for 20–25 minutes, stirring occasionally, until the squash is easily pierced with a fork and the lentils have broken down into a creamy sauce. If the curry becomes too thick before the squash is tender, add 1/4 cup water.

7. Stir 1/2 teaspoon garam masala into the curry and simmer uncovered for 2 minutes. Mash a few squash pieces against the side of the pan to thicken the sauce while leaving most cubes intact.

8. Fluff the rested rice and divide it between two shallow bowls. Spoon the curry alongside and partly over the rice, keeping some golden squash cubes visible on top.

Want more detail? See the temperature guide.

Ingredients

• Fresh Coho Salmon Fillet

  12 oz, divided into 2 portions $14.99
• Cauliflower

  1 lb $1.99
• Yukon Gold Potatoes

  8 oz $1.29
• Peeled Garlic

  3 cloves $2.99
• Olive oil

  1 tablespoon
• Unsalted butter

  2 tablespoons
• Apple cider vinegar

  2 teaspoons
• Sweet paprika

  1/2 teaspoon
• Fine sea salt

  1 7/8 teaspoons
• Black pepper

  1/4 teaspoon

Instructions

1. Heat the oven to 425°F and position a rack in the upper third. Cut 1 lb cauliflower into small florets and 8 oz Yukon Gold potatoes into 1/2-inch wedges. Thinly slice 3 peeled garlic cloves and set them aside for the sauce.

2. Pat 12 oz coho salmon dry and divide into 2 portions if needed. Season all over with 3/4 teaspoon fine sea salt and let stand for 15 minutes while you start the vegetables.

3. Place the cauliflower and potatoes on a large rimmed baking sheet. Add the following seasonings, distributing the salt separately before tossing:

   • 2 teaspoons olive oil over both vegetables
   • 3/4 teaspoon fine sea salt over the cauliflower
   • 3/8 teaspoon fine sea salt over the potatoes
   • 1/2 teaspoon sweet paprika over both vegetables
   • 1/4 teaspoon black pepper over both vegetables

   Toss thoroughly and spread in a single layer, with the potatoes resting on a cut side.

4. Roast the vegetables for 25–30 minutes, turning after 15 minutes, until the potatoes are tender and the cauliflower has deeply golden edges.

5. When the vegetables have about 10 minutes left, heat the remaining 1 teaspoon olive oil in a nonstick skillet over medium-high heat. Add the seasoned salmon, skin-side down if it has skin, and cook for 4–5 minutes. Turn carefully and cook for another 1–3 minutes, pulling the salmon when its center reaches 125°F. Transfer to a warm plate and rest for 3 minutes while making the sauce.

6. Reduce the skillet heat to medium-low. Add 2 tablespoons unsalted butter and the sliced garlic; cook for 1–2 minutes, swirling, until the garlic is pale gold. Add 2 teaspoons apple cider vinegar and 2 tablespoons water. Swirl for about 30 seconds until the sauce is glossy, then remove from the heat.

7. Arrange the roasted cauliflower and potatoes beside the salmon on two warm plates. Spoon the warm garlic-butter sauce over the fish and serve immediately.

Want more detail? See the temperature guide.