Careme

Ingredients

• Boneless Skinless Fresh Chicken Thighs

  12 oz $4.49
• Kroger® Quinoa

  1/2 cup dry, about 3 oz $3.29
• Organic Kale

  8 oz $3.00
• Jumbo Yellow Onion

  1/2 medium, about 4 oz $0.89
• Garlic

  2 cloves $0.79
• Organic Fuji Apple

  1 small, about 6 oz $2.79
• Organic Lemon

  1 medium, yielding 1 teaspoon zest and 2 tablespoons juice $1.29
• Olive oil

  2 tablespoons
• Table salt

  1 1/2 teaspoons, divided
• Ground turmeric

  1/2 teaspoon
• Ground cumin

  1/2 teaspoon
• Ground cinnamon

  1/8 teaspoon
• Ground black pepper

  1/4 teaspoon

Instructions

1. Rinse 1/2 cup dry quinoa in a fine-mesh strainer. Thinly slice 1/2 medium yellow onion (about 4 oz) and mince 2 garlic cloves. Strip the tough stems from 8 oz organic kale and chop the leaves.

2. Pat 12 oz boneless skinless chicken thighs dry and cut into 1-inch pieces. Toss with the following seasonings and let stand while you start the quinoa:

   • 3/4 teaspoon table salt
   • 1/2 teaspoon ground turmeric
   • 1/2 teaspoon ground cumin
   • 1/8 teaspoon ground cinnamon
   • 1/4 teaspoon ground black pepper

3. Combine the rinsed quinoa, 1 cup water and 1/4 teaspoon table salt in a small saucepan. Bring to a boil, cover and reduce to low heat. Simmer for 15 minutes, then remove from the heat and leave covered for 5 minutes. Fluff with a fork.

4. While the quinoa cooks, zest and juice 1 medium lemon, measuring 1 teaspoon zest and 2 tablespoons juice. Core and finely dice 1 small Fuji apple (about 6 oz). Toss the apple with 1 tablespoon of the lemon juice and 1 teaspoon olive oil; set aside.

5. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the seasoned chicken in a single layer. Cook for 8–10 minutes, turning occasionally and reducing the heat if the spices darken too quickly, until browned and the thickest pieces reach 175°F. Transfer to a plate and rest for at least 3 minutes while you cook the vegetables.

6. Reduce the skillet heat to medium and add the remaining 2 teaspoons olive oil and the sliced onion. Cook for 4 minutes, stirring and loosening the browned bits. Add the minced garlic and cook for 30 seconds. Add the chopped kale, 1/2 teaspoon table salt and 2 tablespoons water. Cover for 3 minutes, then uncover and stir for 2–3 minutes, until tender and any excess water has evaporated. Remove from the heat and stir in the measured lemon zest and remaining 1 tablespoon lemon juice.

7. Divide the quinoa between two shallow bowls. Arrange the kale and onions alongside, top with the chicken and spoon any resting juices over the grains. Finish with the apple topping and serve warm.

Want more detail? See the temperature guide.

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced)

  12 oz, cut into 2 portions $9.99
• Brussels sprouts

  12 oz $2.99
• Yukon Gold potatoes

  12 oz $1.29
• Fresh thyme

  2 teaspoons leaves $2.49
• Garlic

  2 cloves $0.79
• Organic lemon

  1 $1.29
• Olive oil

  2 tablespoons
• Fine sea salt

  1 7/8 teaspoons, divided
• Ground black pepper

  1/2 teaspoon, divided

Instructions

1. Heat the oven to 425°F with a rack in the middle. Line a large rimmed sheet pan with parchment. Scrub 12 oz Yukon Gold potatoes and cut into 1/2-inch pieces. Trim 12 oz Brussels sprouts and halve them lengthwise, quartering any especially large sprouts.

2. Toss the potatoes and Brussels sprouts on the prepared pan with:

   • 1 tablespoon olive oil
   • 1 teaspoon fresh thyme leaves
   • 1 1/8 teaspoons fine sea salt
   • 1/4 teaspoon ground black pepper

   Spread into a single layer with the sprouts cut-side down. Roast for 20 minutes.

3. While the vegetables roast, pat 12 oz rockfish dry and divide into 2 portions. Season both sides with 3/4 teaspoon fine sea salt and refrigerate while you prepare the lemon-thyme oil.

4. Finely mince 2 garlic cloves. Finely zest 1 lemon, then squeeze 1 tablespoon juice from one half and cut the other half into wedges. In a small bowl, combine:

   • 1 tablespoon olive oil
   • 1 teaspoon fresh thyme leaves
   • The 2 minced garlic cloves
   • All the lemon zest
   • 1/4 teaspoon ground black pepper

   Keep the measured lemon juice and wedges aside for serving.

5. Turn the potatoes and move the vegetables toward the edges of the pan, leaving two clear spaces for the fish. Place the seasoned rockfish in those spaces and spread the lemon-thyme oil over it. Roast for 8–12 minutes, depending on thickness, until the fish reaches 135°F in its thickest part and the vegetables are browned and tender.

6. Divide the roasted potatoes and Brussels sprouts between two plates and add the rockfish. Drizzle the reserved 1 tablespoon lemon juice over the fish and serve with the lemon wedges.

Want more detail? See the temperature guide.

Ingredients

• Kroger® Ground Pork

  8 ounces $3.99
• Green Cabbage

  1 pound $0.99
• Kroger® Long Grain Brown Rice

  1/2 cup dry $1.19
• Jumbo Yellow Onions

  4 ounces $0.89
• Organic Ginger Root

  1 tablespoon finely grated $3.99
• Garlic

  3 cloves $0.79
• Gochujang

  2 tablespoons
• Soy sauce

  2 teaspoons
• Rice vinegar

  1 tablespoon
• Sugar

  1 teaspoon
• Neutral cooking oil

  2 teaspoons
• Toasted sesame oil

  1 teaspoon
• Fine sea salt

  1 1/4 teaspoons, divided

Instructions

1. Rinse 1/2 cup dry brown rice. Put it in a small saucepan with 1 cup water and 1/4 teaspoon fine sea salt. Bring to a boil, cover, and reduce the heat to low. Simmer for 40–45 minutes, until tender and the water is absorbed, then remove from the heat and rest, covered, for 5 minutes.

2. Season 8 ounces ground pork evenly with 1/2 teaspoon fine sea salt. Refrigerate while preparing the vegetables and sauce.

3. Core and cut 1 pound green cabbage into roughly 1-inch pieces, keeping thicker ribs separate from the leaves. Peel and thinly slice 4 ounces yellow onion. Finely grate enough ginger to measure 1 tablespoon, and mince 3 garlic cloves.

4. Mix the gochujang sauce in a small bowl:

   • 2 tablespoons gochujang
   • 2 teaspoons soy sauce
   • 1 tablespoon rice vinegar
   • 1 teaspoon sugar
   • 2 tablespoons water

   Stir until smooth.

5. When the rice has about 15 minutes left to cook, heat a large, preferably 12-inch skillet over medium-high heat. Add 2 teaspoons neutral cooking oil and the seasoned pork. Press into a thin layer and leave undisturbed for 2 minutes, then break into small crumbles and cook for another 2–3 minutes. Transfer to a clean bowl, leaving the rendered fat in the skillet.

6. Add the prepared onion and cabbage ribs to the skillet with 1/4 teaspoon fine sea salt. Stir-fry for 3 minutes. Add the cabbage leaves and another 1/4 teaspoon fine sea salt. Stir-fry for 4–5 minutes, allowing released moisture to evaporate and some edges to brown while keeping the cabbage slightly crisp.

7. Add the prepared ginger and garlic and stir-fry for 30 seconds. Return the pork and its juices to the skillet, add the gochujang sauce, and toss for 2–3 minutes, until glossy and the pork reaches 160°F. Remove from the heat and stir in 1 teaspoon toasted sesame oil.

8. Fluff the rested rice and divide between two shallow bowls. Spoon the pork-and-cabbage stir-fry alongside it, keeping the browned cabbage edges visible, and serve hot.

Want more detail? See the temperature guide.