Careme

Ingredients

• Fresh Rockfish Fillet Pacific Caught

  12 ounces, divided into 2 portions $7.99
• Brussels sprouts

  12 ounces $2.99
• Yukon Gold potatoes

  12 ounces $1.29
• Lemon

  1 medium $1.29
• Garlic

  2 cloves $0.79
• Fresh thyme

  2 teaspoons leaves $2.49
• Olive oil

  2 tablespoons
• Fine sea salt

  1 7/8 teaspoons
• Ground black pepper

  1/4 teaspoon

Instructions

1. Heat the oven to 425°F with a rack in the middle. Scrub 12 ounces Yukon Gold potatoes and cut into 1/2-inch pieces. Trim and halve 12 ounces Brussels sprouts, quartering any especially large ones.

2. On a large rimmed sheet pan, toss the prepared vegetables with 1 1/2 tablespoons olive oil and 1 1/8 teaspoons fine sea salt. Spread into a single layer, positioning the sprouts cut-side down. Roast for 20 minutes.

3. While the vegetables roast, pat 12 ounces rockfish dry and divide into 2 portions. Season both sides with 3/4 teaspoon fine sea salt and refrigerate while preparing the topping.

4. Finely grate 1 teaspoon zest from 1 medium lemon, then cut the lemon into wedges. Mince 2 garlic cloves and strip enough fresh thyme for 2 teaspoons leaves. In a small bowl, combine the lemon-herb topping:

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

   Reserve the lemon wedges for serving.

5. Turn the potatoes and sprouts after their initial roasting time, then move them toward the edges of the pan. Place the seasoned rockfish in the center and spread the lemon-herb topping over it. Roast for 10–12 minutes, until the fish reaches 145°F in its thickest part and the vegetables are browned and tender. If the fish finishes first, transfer it to plates and roast the vegetables for another 3–5 minutes.

6. Divide the roasted potatoes and Brussels sprouts between 2 plates alongside the rockfish. Spoon any pan juices over the fish and serve with the reserved lemon wedges.

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Ingredients

• Hand Trimmed Boneless Skinless Fresh Chicken Breast

  12 ounces $4.99
• Quinoa

  1/2 cup dry $3.29
• Organic kale

  8 ounces $3.00
• Carrots

  8 ounces $1.39
• Garlic

  1 small clove $0.79
• Fresh thyme

  1 teaspoon leaves $2.49
• Lemon

  1 small, for 1 teaspoon finely grated zest and 2 tablespoons juice $1.29
• Dijon mustard

  1 tablespoon
• Olive oil

  2 tablespoons
• Fine sea salt

  1 1/2 teaspoons
• Ground black pepper

  1/2 teaspoon

Instructions

1. Heat the oven to 425°F. Scrub 8 ounces carrots and slice diagonally 1/4 inch thick. Remove tough stems from 8 ounces organic kale, tear the leaves into bite-size pieces, and dry thoroughly. Keep the vegetables separate.

2. Slice 12 ounces chicken breast horizontally into two roughly equal cutlets about 1/2 inch thick. Season both sides with 3/4 teaspoon fine sea salt and 1/4 teaspoon black pepper. Set aside while preparing the other components.

3. Rinse 1/2 cup dry quinoa in a fine-mesh sieve. Combine in a small saucepan with 1 cup water and 1/4 teaspoon fine sea salt. Bring to a boil, cover, reduce the heat to low, and simmer for 15 minutes. Remove from the heat and let stand, covered, for 5 minutes, then fluff.

4. On a large rimmed baking sheet, toss the sliced carrots with 2 teaspoons olive oil and 1/4 teaspoon fine sea salt. Spread out and roast for 15 minutes.

5. Meanwhile, finely grate 1 small garlic clove and strip 1 teaspoon leaves from fresh thyme sprigs. Finely grate 1 teaspoon zest and squeeze 2 tablespoons juice from 1 small lemon. Whisk the dressing together in a small bowl:

   • 1 tablespoon Dijon mustard
   • 2 tablespoons lemon juice and 1 teaspoon lemon zest
   • 2 teaspoons olive oil
   • 1 small garlic clove, finely grated
   • 1 teaspoon fresh thyme leaves
   • 1/4 teaspoon black pepper

   Whisk in 1 tablespoon water to make a light, pourable dressing.

6. Heat 1 teaspoon olive oil in a skillet over medium heat. Add the seasoned chicken and cook for 4–6 minutes per side, until the thickest part reaches 160°F. Transfer to a board and rest for 5 minutes before slicing across the grain.

7. After the carrots have roasted for 15 minutes, turn them. Toss the prepared kale with 1 teaspoon olive oil and 1/4 teaspoon fine sea salt, then spread it beside the carrots, using a second baking sheet if needed to avoid crowding. Roast for another 7–10 minutes, until the carrots are tender and the kale is wilted with crisp edges.

8. Divide the quinoa between two bowls. Arrange the roasted carrots, kale, and sliced chicken on top. Spoon the mustard-thyme dressing over both bowls and serve.

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Ingredients

• Kroger® Ground Pork

  8 oz $3.99
• Green cabbage

  1 lb $0.99
• Yellow onion

  4 oz $0.89
• Long-grain brown rice

  3/4 cup dry (about 5 oz) $1.89
• Fresh ginger

  1 tablespoon minced $3.99
• Garlic

  2 cloves $0.79
• Sichuan peppercorns

  1 teaspoon
• Dried red chiles

  2 small
• Canola oil

  2 teaspoons
• Soy sauce

  1 tablespoon
• Unseasoned rice vinegar

  1 tablespoon
• Sugar

  1 teaspoon
• Fine sea salt

  1 teaspoon, divided

Instructions

1. Rinse 3/4 cup dry brown rice. Combine it in a small saucepan with 1 1/2 cups water and 1/4 teaspoon fine sea salt. Bring to a boil, cover and reduce to low. Simmer for 40–45 minutes, until tender and the water is absorbed. Remove from the heat and rest, covered, for 5 minutes. Prepare the stir-fry while the rice cooks.

2. Prepare the vegetables and aromatics, keeping each separate:

   • 1 lb green cabbage: remove the core, tear the leaves into roughly 2-inch pieces and dry well.
   • 4 oz yellow onion: peel and cut into thin wedges.
   • 1 tablespoon fresh ginger: mince finely.
   • 2 garlic cloves: peel and mince.

   Set beside the stove.

3. Gently mix 8 oz ground pork with 1/2 teaspoon fine sea salt. Refrigerate until ready to cook.

4. Mix the sauce in a small bowl:

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

   Stir until the sugar dissolves.

5. About 15 minutes before the rice finishes cooking, toast 1 teaspoon Sichuan peppercorns in a dry, large skillet over medium heat for 30–60 seconds, until fragrant. Transfer to a mortar or cutting board and crush finely. Break 2 small dried red chiles in half, shaking out the seeds for gentler heat.

6. Heat 1 teaspoon canola oil in the skillet over medium-high heat. Add the seasoned pork, press into a thin layer and leave undisturbed for 2 minutes. Break into small crumbles and cook for another 3–4 minutes, until browned and cooked to 160°F. Transfer to a clean bowl, leaving the drippings in the skillet.

7. Add the remaining 1 teaspoon canola oil to the skillet. Add the prepared onion and stir-fry for 2 minutes. Add the prepared cabbage and the remaining 1/4 teaspoon fine sea salt. Stir-fry for 5–7 minutes, allowing brief contact with the hot pan between tosses, until browned at the edges but still crisp-tender.

8. Push the vegetables aside. Add the prepared ginger, garlic and dried chiles to the exposed pan and stir for 30 seconds. Return the cooked pork, then add the sauce and crushed Sichuan peppercorns. Toss everything together for 1–2 minutes, until glossy and hot.

9. Fluff the brown rice and divide between two shallow bowls. Spoon the pork-and-cabbage stir-fry alongside, including the skillet juices, and serve.

Want more detail? See the temperature guide.