Careme

Ingredients

• Rockfish Fillet (Wild Caught Fresh)

  12 ounces, divided into 2 portions $8.99
• Brussels sprouts

  12 ounces $3.99
• Red potatoes

  12 ounces $1.29
• Organic lemon

  1 $2.00
• Peeled garlic

  2 cloves $3.69
• Olive oil

  2 tablespoons
• Morton kosher salt flakes

  2 1/4 teaspoons
• Dried dill

  1 teaspoon
• Black pepper

  1/2 teaspoon

Instructions

1. Heat the oven to 425°F with a rack in the middle. Set out a large rimmed sheet pan and a small oven-safe baking dish. Cut 12 ounces red potatoes into 1/2-inch pieces. Trim and halve 12 ounces Brussels sprouts, quartering any especially large ones; dry thoroughly.

2. Toss the potatoes and Brussels sprouts on the sheet pan with 1 1/2 tablespoons olive oil, 1 3/8 teaspoons Morton kosher salt flakes, and 1/4 teaspoon black pepper. Spread into a single layer with the sprouts cut-side down.

3. Roast the vegetables for 25 minutes, turning the potatoes after 15 minutes. Leave the sprouts cut-side down so they develop browned edges.

4. While the vegetables roast, pat 12 ounces rockfish dry and divide into 2 portions. Season evenly with 7/8 teaspoon Morton kosher salt flakes and place in the baking dish. Let stand for 10 minutes while you prepare the lemon-dill mixture.

5. Finely grate 1 lemon to obtain about 1 teaspoon zest, squeeze 1 tablespoon juice, and cut the rest into wedges. Mince 2 cloves peeled garlic. In a small bowl, combine:

   • The prepared lemon zest and juice
   • The minced garlic
   • 1/2 tablespoon olive oil
   • 1 teaspoon dried dill
   • 1/4 teaspoon black pepper

   Spoon the lemon-dill mixture over the seasoned fish.

6. After the vegetables have roasted for 25 minutes, place the fish dish in the oven alongside the sheet pan. Roast everything for another 8–12 minutes, until the fish reaches 140°F in the thickest part and the potatoes are tender. Remove the fish and let it rest for 3 minutes; remove the vegetables when tender and browned.

7. Divide the roasted potatoes and Brussels sprouts between two plates. Add the rockfish, spoon its lemony pan juices over the top, and serve with the prepared lemon wedges.

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Ingredients

• Kroger® Ground Pork

  8 oz $3.99
• Green cabbage

  1 lb $1.49
• Kroger® Enriched Long Grain White Rice

  3/4 cup dry (about 5 oz) $2.99
• Ginger root

  1/2 oz $4.99
• Kroger® Peeled Garlic

  3 cloves $3.69
• Sichuan peppercorns

  3/4 teaspoon
• Crushed red pepper flakes

  1/4 teaspoon
• Neutral cooking oil

  1 tablespoon
• Soy sauce

  1 tablespoon
• Unseasoned rice vinegar

  2 teaspoons
• Sugar

  1 teaspoon
• Morton kosher salt flakes

  1 3/8 teaspoons, divided
• Charles Smith Wines Kungfu Girl Riesling Washington White Wine

  1 bottle $14.99

Instructions

1. Mix 8 oz ground pork with 5/8 teaspoon Morton kosher salt flakes, breaking the meat into loose clumps. Set aside while you start the rice.

2. Rinse 3/4 cup dry long-grain white rice and drain. Combine in a small saucepan with 1 1/2 cups water and 1/4 teaspoon Morton kosher salt flakes. Bring to a boil, cover, and reduce to low. Cook for 15–18 minutes, until tender and the water is absorbed, then remove from the heat and rest, covered, for 10 minutes. Prepare the stir-fry meanwhile.

3. Remove the tough core from 1 lb green cabbage and tear the leaves into roughly 2-inch pieces; thinly slice any thick ribs. Wash and dry thoroughly so the cabbage sears rather than steams. Peel and finely chop 1/2 oz ginger root, then thinly slice 3 cloves peeled garlic.

4. Mix the stir-fry sauce in a small bowl:

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

   Stir until the sugar dissolves.

5. Toast 3/4 teaspoon Sichuan peppercorns in a dry, large skillet over medium heat for 1–2 minutes, just until fragrant. Transfer to a mortar or cutting board and crush finely.

6. Heat the skillet over medium-high to high heat. Add 1 teaspoon neutral cooking oil and half the prepared cabbage. Spread it out and cook for 3–4 minutes, tossing occasionally, until blistered in spots but still crisp. Transfer to a bowl. Repeat with another 1 teaspoon neutral cooking oil and the second half of the cabbage. Toss the cooked cabbage with 1/2 teaspoon Morton kosher salt flakes.

7. Reduce the heat to medium-high and add the final 1 teaspoon neutral cooking oil. Add the seasoned pork and cook for 4–5 minutes, breaking it into small pieces, until browned and its temperature reaches 160°F. Add the prepared ginger and garlic, the crushed Sichuan pepper, and 1/4 teaspoon crushed red pepper flakes. Stir-fry for 30–45 seconds, until fragrant.

8. Return the cooked cabbage to the skillet and pour in the stir-fry sauce. Toss over high heat for 1–2 minutes, until the sauce lightly coats everything and the cabbage is hot but retains some crunch.

9. Fluff the rice and divide between two plates. Spoon the pork and cabbage alongside, keeping the browned cabbage edges visible, and serve immediately.

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Ingredients

• Le Conserve Della Nonna® Cooked Chickpeas

  1 jar (12.7 oz), drained and rinsed $5.49
• Butternut squash

  1 lb whole, yielding about 12 oz peeled and seeded $1.49
• Kroger® Long Grain Brown Rice

  1/2 cup dry (about 3.5 oz) $1.59
• Organic Roma tomatoes

  12 oz $2.79
• Yellow onion

  4 oz (about 1/2 medium onion) $0.99
• Peeled garlic

  2 cloves $3.69
• Ginger root

  1/2 oz, yielding about 1 tablespoon grated $4.99
• Canola oil

  2 teaspoons
• Cumin seeds

  1/2 teaspoon
• Ground coriander

  1 teaspoon
• Ground turmeric

  1/4 teaspoon
• Cayenne pepper

  1/8 teaspoon
• Garam masala

  1/2 teaspoon
• Morton kosher salt flakes

  1 1/4 teaspoons, divided

Instructions

1. Rinse 1/2 cup dry brown rice. Combine it in a small saucepan with 1 1/4 cups water and 1/4 teaspoon Morton kosher salt flakes. Bring to a boil, cover, and simmer over low heat for 40–45 minutes, until tender and the water is absorbed. Remove from the heat and leave covered for 5 minutes. Prepare the curry while the rice cooks.

2. Peel and seed 1 lb whole butternut squash, then cut the flesh into 1/2-inch cubes; you should have about 12 oz prepared squash. Dice 4 oz yellow onion. Finely chop 12 oz Roma tomatoes, keeping their juices.

3. Mince 2 peeled garlic cloves. Peel and grate 1/2 oz ginger root to yield about 1 tablespoon. Drain and rinse 1 jar (12.7 oz) cooked chickpeas.

4. Heat 2 teaspoons canola oil in a deep, lidded skillet over medium heat. Add 1/2 teaspoon cumin seeds and let sizzle for 30 seconds. Add the diced onion and cook for 6–7 minutes, stirring frequently, until softened and lightly golden.

5. Add the minced garlic and grated ginger, then stir for 30 seconds. Add the following spices:

   • 1 teaspoon ground coriander
   • 1/4 teaspoon ground turmeric
   • 1/8 teaspoon cayenne pepper

   Stir for 15 seconds, then immediately add the chopped tomatoes and their juices. Cook for 5–6 minutes, stirring and crushing the tomatoes, until thick and saucy.

6. Add the cubed squash, 1 cup water, and 1 teaspoon Morton kosher salt flakes. Bring to a simmer, cover, and cook over medium-low heat for 18–22 minutes, stirring occasionally, until the squash is tender. If the pan starts to dry out before the squash softens, add 2 tablespoons water.

7. Stir the rinsed chickpeas and 1/2 teaspoon garam masala into the curry. Simmer uncovered for 5 minutes, until the chickpeas are hot and the sauce coats the vegetables. Gently mash a few squash cubes against the skillet to thicken the sauce.

8. Fluff the brown rice and divide between two shallow bowls. Spoon the chickpea and squash curry alongside, keeping some golden squash pieces visible on top.

Want more detail? See the temperature guide.