Careme

Ingredients

• Simple Truth® Mild Italian Chicken Sausage

  12 ounces $5.99
• Kroger® Penne Rigate Pasta

  5 ounces $1.33
• Organic Lacinato Kale

  8 ounces $3.00
• Fresh Roma Tomato

  8 ounces $1.29
• Garlic

  2 cloves $0.79
• Extra-virgin olive oil

  1 tablespoon
• Morton kosher salt

  2 tablespoons plus 1/4 teaspoon

Instructions

1. Strip the leaves from 8 ounces lacinato kale and cut them into ribbons. Dice 8 ounces Roma tomatoes and mince 2 garlic cloves.

2. Remove the casings from 12 ounces chicken sausage and break the meat into bite-size pieces.

3. Bring 1 1/2 quarts water to a boil in a pot and add 2 tablespoons Morton kosher salt. Meanwhile, heat 1 tablespoon extra-virgin olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up, for about 8 minutes, until browned and cooked to 165°F.

4. Add 5 ounces penne to the boiling water and cook until just shy of tender, about 9–11 minutes. Before draining, reserve 1/4 cup pasta water.

5. While the penne cooks, add the diced tomatoes and minced garlic to the sausage skillet; cook for 2 minutes. Add the kale and 1/4 teaspoon Morton kosher salt. Cook, stirring, for 5–7 minutes, until the kale is tender and the tomatoes are saucy.

6. Add the drained penne to the skillet. Toss for 1–2 minutes, adding the reserved pasta water a splash at a time until the sauce coats the pasta.

7. Divide the pasta between two bowls, bringing some sausage and kale to the top of each serving.

Want more detail? See the temperature guide.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin

  12 ounces $2.99
• Green cabbage

  8 ounces $0.99
• Long-grain white rice

  3/4 cup dry $1.79
• Gala apple

  1/2 medium apple $1.79
• Green onions

  2 $1.19
• Garlic

  2 cloves $0.79
• Fresh ginger

  1 teaspoon grated $3.99
• Diamond Crystal kosher salt

  3 3/4 teaspoons total
• Rice vinegar

  1 tablespoon
• Soy sauce

  2 teaspoons
• Brown sugar

  1 teaspoon
• Neutral oil

  1 tablespoon

Instructions

1. Pat 12 ounces pork tenderloin dry and slice crosswise into 1/2-inch medallions. Season with 1 1/2 teaspoons Diamond Crystal kosher salt; let stand 10 minutes while you prepare the other components.

2. Make the slaw. Thinly shred 8 ounces green cabbage, cut 1/2 medium Gala apple into matchsticks, and thinly slice 2 green onions. Toss with 3/4 teaspoon Diamond Crystal kosher salt and 2 teaspoons rice vinegar; let stand at least 10 minutes.

3. Mix the pan sauce:

   • 2 teaspoons soy sauce
   • 1 teaspoon rice vinegar
   • 1 teaspoon brown sugar
   • 2 garlic cloves, minced
   • 1 teaspoon fresh ginger, grated

   Stir until the sugar dissolves.

4. Rinse 3/4 cup dry long-grain white rice. Bring it to a boil with 1 1/4 cups water and 1 1/2 teaspoons Diamond Crystal kosher salt. Cover, reduce to low, and simmer 15 minutes; turn off the heat and leave covered for 5 minutes.

5. Heat 1 tablespoon neutral oil in a skillet over medium-high heat. Sear the pork medallions for 1–2 minutes per side, until they reach 145°F. Transfer to a plate and rest 3 minutes.

6. Add 3 tablespoons water to the pan sauce, then pour it into the skillet. Stir over medium heat for 30–45 seconds to loosen the browned bits and lightly thicken the sauce. Turn off the heat, return the rested pork, and turn to coat.

7. Fluff the rice and divide it between two bowls. Top with the glazed pork and cabbage-apple slaw.

Want more detail? See the temperature guide.

Ingredients

• Fresh Coho Salmon Fillet

  12 oz $14.99
• Green Acorn Squash

  1¼ lb $1.49
• Honeycrisp apple

  1 medium apple (about 8 oz) $3.39
• Fresh thyme

  2 tsp leaves $2.49
• Fine sea salt

  1¾ tsp
• Olive oil

  1 tbsp plus 2 tsp
• Unsalted butter

  1 tbsp
• Apple cider vinegar

  2 tsp

Instructions

1. Heat the oven to 425°F. Halve 1¼ lb acorn squash, scoop out the seeds, and cut it into ½-inch wedges.

2. Pat 12 oz coho salmon dry and season it with ¾ tsp fine sea salt. Set it aside while you prepare the other ingredients.

3. Dice 1 Honeycrisp apple and toss it with 2 tsp apple cider vinegar. Strip 2 tsp leaves from fresh thyme.

4. Toss the squash wedges with 1 tbsp olive oil and 1 tsp fine sea salt on a sheet pan. Spread them in one layer and roast for 25–30 minutes, turning once, until tender and browned at the edges.

5. During the last 12 minutes of roasting, heat 2 tsp olive oil in a skillet over medium-high heat. Sear the salmon for about 4 minutes on the first side and 2–4 minutes on the second, pulling it at 125°F. Transfer to a plate and rest for 3 minutes.

6. Lower the skillet heat to medium. Melt 1 tbsp unsalted butter, add the prepared apple and thyme, and cook for 2–3 minutes, stirring, until the apple is warm but still holds its shape.

7. Arrange the roasted squash and salmon on two plates. Spoon the warm apple and thyme over the salmon and serve.

Want more detail? See the temperature guide.