Careme

Ingredients

• Fresh Coho Salmon Fillet

  12 oz, cut into 2 portions $14.99
• Baby Golden Beets Bunch

  1 bunch, about 8 oz of beet bulbs $1.99
• Kroger® Jasmine Rice

  1/2 cup dry $3.89
• Organic Ginger Root

  1 teaspoon finely grated $3.99
• Green Onions

  2 stalks $1.19
• Olive oil

  1 tablespoon
• Diamond Crystal kosher salt

  3 1/4 teaspoons total
• Soy sauce

  1 tablespoon
• Honey

  2 teaspoons
• Rice vinegar

  2 teaspoons

Instructions

1. Heat the oven to 425°F. Scrub and trim 1 bunch golden beets (about 8 oz of bulbs); peel any tough skin and cut the bulbs into 1/2-inch wedges. Thinly slice 2 green onion stalks for serving.

2. Pat dry 12 oz coho salmon, cut into 2 portions, and presalt with 1 1/2 teaspoons Diamond Crystal kosher salt. Refrigerate while the beets begin roasting.

3. Toss the beet wedges with 1 tablespoon olive oil and 3/4 teaspoon Diamond Crystal kosher salt. Spread on a sheet pan and roast for 15 minutes.

4. While the beets roast, rinse 1/2 cup dry jasmine rice. Bring it to a simmer in a covered saucepan with 3/4 cup water and 1 teaspoon Diamond Crystal kosher salt. Cook on low for 15 minutes, then turn off the heat and leave covered for 5 minutes.

5. Whisk together the glaze:

   • 1 teaspoon finely grated ginger
   • 1 tablespoon soy sauce
   • 2 teaspoons honey
   • 2 teaspoons rice vinegar

   Set aside until the salmon goes into the oven.

6. After the beets have roasted for 15 minutes, move them to the edges of the pan. Set the salmon in the center, skin-side down, and spoon the glaze over it. Roast for 10–12 minutes, until the salmon reaches 125°F at its thickest point. Rest for 3 minutes.

7. Fluff the rice and divide it between two plates. Add the roasted beets and salmon, then scatter the sliced green onions over both plates.

Want more detail? See the temperature guide.

Ingredients

• Boneless skinless chicken thighs

  12 oz $4.49
• Butternut squash

  1 lb whole (about 12 oz peeled and seeded) $1.49
• Roma tomatoes

  8 oz $1.29
• Yellow onion

  4 oz $0.89
• Dry red lentils

  1/3 cup $3.49
• Garlic

  2 cloves $0.79
• Lemon

  1 (for 1 tsp zest and 1 tbsp juice) $1.29
• Olive oil

  1 tbsp
• Ground cumin

  1 tsp
• Ground coriander

  1 tsp
• Smoked paprika

  1 tsp
• Cayenne pepper

  1/8 tsp
• Morton kosher salt

  2 3/8 tsp, divided

Instructions

1. Cut 12 oz chicken thighs into large bite-size pieces and season with 7/8 tsp Morton kosher salt. Set aside while you prepare the vegetables.

2. Prepare the vegetables:

   • Peel and seed 1 lb butternut squash; cut the flesh into 3/4-inch cubes.
   • Dice 8 oz Roma tomatoes.
   • Dice 4 oz yellow onion.
   • Mince 2 garlic cloves.

   Keep each prepared vegetable separate.

3. Mix the spice blend:

   • 1 tsp ground cumin
   • 1 tsp ground coriander
   • 1 tsp smoked paprika
   • 1/8 tsp cayenne pepper

   Zest 1 lemon to yield 1 tsp zest, then squeeze it to yield 1 tbsp juice.

4. Heat 1 tbsp olive oil in a medium pot over medium-high heat. Sear the seasoned chicken for about 3 minutes per side, until lightly browned; transfer it to a plate. It will finish cooking in the stew.

5. Add the prepared onion to the pot and cook for 3 minutes. Stir in the prepared garlic and spice blend; cook for 30 seconds, until fragrant.

6. Add the prepared squash, prepared tomatoes, 1/3 cup dry red lentils, 1 1/2 tsp Morton kosher salt, and 2 1/2 cups water. Return the chicken and any juices to the pot. Bring to a simmer, then cover and cook gently for 18–22 minutes, until the lentils and squash are tender and the chicken reaches 175°F.

7. Stir in the prepared lemon zest and juice. Ladle the stew into two bowls, with chicken and squash in each.

Want more detail? See the temperature guide.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin

  1 lb $2.99
• Green cabbage

  12 oz $0.99
• Enriched long grain white rice

  1/2 cup dry $1.79
• Green onions

  1 bunch $1.19
• Garlic

  2 cloves $0.79
• Ginger root

  1 tablespoon minced $3.99
• Diamond Crystal kosher salt

  2 1/4 teaspoons
• Neutral cooking oil

  1 tablespoon
• Soy sauce

  2 teaspoons
• Rice vinegar

  1 tablespoon
• Brown sugar

  2 teaspoons
• Crushed red pepper flakes

  1/2 teaspoon
• Toasted sesame oil

  1 teaspoon

Instructions

1. Slice 1 lb pork tenderloin across the grain into 1/2-inch-thick strips. Toss with 1 1/2 teaspoons Diamond Crystal kosher salt and set aside while you prepare the vegetables.

2. Thinly slice 12 oz green cabbage. Slice 1 bunch green onions, keeping the white and green parts separate. Mince 2 garlic cloves and 1 tablespoon ginger root.

3. Make the glaze by stirring together:

   • 2 teaspoons soy sauce
   • 1 tablespoon rice vinegar
   • 2 teaspoons brown sugar
   • 1/2 teaspoon crushed red pepper flakes
   • 1 teaspoon toasted sesame oil

   Stir in 2 tablespoons water.

4. Combine 1/2 cup dry rice, 3/4 cup water, and 1/4 teaspoon Diamond Crystal kosher salt in a small saucepan. Bring to a boil, cover, and simmer on low for 15 minutes. Turn off the heat and leave covered for 5 minutes.

5. While the rice cooks, heat a large skillet over medium-high heat. Sear the pork in two batches, using 1 teaspoon neutral cooking oil per batch, until browned and the thickest strip reaches 145°F, about 5–6 minutes total. Transfer to a plate and rest for 3 minutes.

6. Add 1 teaspoon neutral cooking oil to the skillet. Add the cabbage, green onion whites, and 1/2 teaspoon Diamond Crystal kosher salt; stir-fry for 3 minutes until the cabbage begins to soften. Add the prepared garlic and ginger and stir-fry for 30 seconds.

7. Return the rested pork and its juices to the skillet. Pour in the glaze and toss for about 1 minute, until the pork and cabbage are coated and the glaze has lightly thickened.

8. Fluff the rice and divide it between two bowls. Spoon the pork and cabbage over it, then scatter the green onion greens on top.

Want more detail? See the temperature guide.