Careme

Ingredients

• Hand Trimmed Boneless Skinless Fresh Chicken Breast

  12 ounces $4.99
• Kroger® Long Grain Brown Rice

  1/2 cup dry (about 3 ounces) $1.19
• Bok Choy

  8 ounces $2.99
• Carrots

  6 ounces $1.39
• Organic Ginger Root

  1 tablespoon finely grated $3.99
• Garlic

  2 cloves $0.79
• Organic Lime

  1 medium, yielding 2 tablespoons juice $1.29
• Neutral cooking oil

  1 tablespoon
• Soy sauce

  1 teaspoon
• Honey

  1 teaspoon
• Crushed red pepper flakes

  1/4 teaspoon
• Fine table salt

  1 3/8 teaspoons, divided

Instructions

1. Rinse 1/2 cup dry brown rice. Combine it in a small saucepan with 1 cup water and 1/8 teaspoon fine table salt. Bring to a boil, cover, and reduce to a gentle simmer. Cook for 40–45 minutes, until tender and the water is absorbed; add 2 tablespoons water if it becomes dry before tender. Remove from the heat and let stand, covered, for 5 minutes.

2. While the rice cooks, cut 12 ounces chicken breast across the grain into 1/2-inch-thick strips. Toss with 3/4 teaspoon fine table salt and refrigerate while preparing the vegetables.

3. Wash 8 ounces bok choy thoroughly, separate the stems from the leaves, and slice both into bite-size pieces, keeping them separate. Scrub 6 ounces carrots and cut into thin matchsticks. Finely grate 1 tablespoon ginger and mince 2 garlic cloves, keeping the aromatics separate from the vegetables.

4. Juice 1 medium lime to obtain 2 tablespoons juice. Stir together the ginger-lime dressing:

   • 2 tablespoons lime juice
   • 1 teaspoon of the grated ginger
   • 1 teaspoon soy sauce
   • 1 teaspoon honey
   • 1/4 teaspoon crushed red pepper flakes

   Set aside for finishing the bowls.

5. When the rice has about 15 minutes left, heat 2 teaspoons neutral cooking oil in a large nonstick skillet over medium-high heat. Add the seasoned chicken in a single layer and cook for 5–7 minutes, turning occasionally, until lightly browned and the thickest piece reaches 165°F. Add the minced garlic and the remaining 2 teaspoons grated ginger during the final 30 seconds, stirring to prevent scorching. Transfer the ginger-garlic chicken to a clean plate and rest while cooking the vegetables.

6. Add the remaining 1 teaspoon neutral cooking oil to the skillet. Add the prepared carrots and bok choy stems with 1/2 teaspoon fine table salt. Stir-fry for 3 minutes, then add 2 tablespoons water, cover, and cook for 2 minutes. Uncover, add the prepared bok choy leaves, and toss for 1–2 minutes, until wilted and the stems are crisp-tender.

7. Fluff the brown rice and divide between two bowls. Arrange the vegetables and ginger-garlic chicken over the rice, spoon the ginger-lime dressing over both bowls, and serve.

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Ingredients

• Pacific rockfish fillets

  12 ounces, thawed if frozen $7.99
• Brussels sprouts

  12 ounces $2.99
• Yukon Gold potatoes

  1 pound $1.29
• Fuji apple

  1 medium, about 8 ounces $1.49
• Fresh rosemary

  2 teaspoons finely chopped $2.49
• Olive oil

  2 tablespoons
• Unsalted butter

  1 tablespoon
• Apple cider vinegar

  1 tablespoon
• Honey

  1 teaspoon
• Fine sea salt

  2 teaspoons, divided
• Black pepper

  1/2 teaspoon, divided

Instructions

1. Heat the oven to 425°F. Scrub 1 pound Yukon Gold potatoes and cut into 1/2-inch pieces. Trim 12 ounces Brussels sprouts and halve them lengthwise, quartering any particularly large sprouts.

2. Pat 12 ounces rockfish fillets dry and season both sides with 3/4 teaspoon fine sea salt and 1/4 teaspoon black pepper. Refrigerate while you prepare the vegetables.

3. Core 1 medium Fuji apple, about 8 ounces, and cut into thin wedges, leaving the peel on. Finely chop enough fresh rosemary to measure 2 teaspoons.

4. On a large rimmed sheet pan, toss the prepared potatoes with the following:

   • 1/2 tablespoon olive oil
   • 3/4 teaspoon fine sea salt
   • 1/8 teaspoon black pepper
   • 1 teaspoon chopped rosemary

   Spread across half the pan and roast for 10 minutes.

5. Toss the prepared Brussels sprouts with 1/2 tablespoon olive oil, 1/2 teaspoon fine sea salt, and 1/8 teaspoon black pepper. Turn the potatoes, then arrange the sprouts cut-side down on the empty half of the pan. Roast everything for another 20–25 minutes, until the potatoes are tender and the sprouts have deeply browned edges.

6. During the final 12 minutes of roasting, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the seasoned rockfish and cook for 3–4 minutes on the first side. Carefully turn and cook for another 2–4 minutes, depending on thickness, until the thickest part reaches 140°F. Transfer to a warm plate and rest for at least 2 minutes while making the sauce.

7. Reduce the skillet heat to medium. Add 1 tablespoon unsalted butter, the prepared apple wedges, and the remaining 1 teaspoon chopped rosemary. Cook for 3–4 minutes, turning the apples gently, until lightly golden but still holding their shape. Add 1 tablespoon apple cider vinegar, 1 teaspoon honey, and 1/4 cup water. Simmer for 1–2 minutes, scraping up any browned bits, until the sauce is lightly syrupy.

8. Divide the roasted potatoes and Brussels sprouts between two plates. Add the rockfish, spoon the warm rosemary apples and pan sauce over the fish, and serve immediately.

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Ingredients

• Royal® Massor Dal Split Red Lentils

  3/4 cup dry (about 5 ounces) $4.99
• Butternut Squash

  1 small, about 1 1/2 pounds whole, yielding about 1 pound peeled and seeded $1.49
• Jumbo Yellow Onions

  1 large (about 8 ounces) $0.89
• Garlic

  2 cloves $0.79
• Organic Ginger Root

  2 teaspoons finely grated $3.99
• Olive oil

  2 tablespoons
• Salt-free berbere seasoning

  1 1/2 teaspoons
• Fine sea salt

  1 1/4 teaspoons
• Apple cider vinegar

  2 teaspoons

Instructions

1. Peel, seed, and cut 1 small butternut squash (about 1 1/2 pounds whole) into 1/2-inch cubes; you should have about 1 pound prepared squash.

2. Finely dice 1 large yellow onion (about 8 ounces). Mince 2 garlic cloves and finely grate enough ginger to measure 2 teaspoons, keeping the onion separate from the garlic and ginger.

3. Rinse 3/4 cup dry red lentils in a fine-mesh strainer and drain.

4. Heat 2 tablespoons olive oil in a heavy saucepan over medium heat. Add the diced onion and 1/4 teaspoon fine sea salt. Cook for 10–12 minutes, stirring frequently, until very soft and lightly golden; lower the heat if the edges brown quickly.

5. Add the prepared garlic and ginger to the softened onion and stir for 1 minute. Add 1 1/2 teaspoons salt-free berbere seasoning and stir for 30 seconds, just until fragrant.

6. Stir the following into the spiced onion base:

   • The rinsed lentils
   • The prepared squash cubes
   • 1 teaspoon fine sea salt
   • 2 1/2 cups water

   Bring to a gentle boil, then reduce the heat and partially cover. Simmer for 20–25 minutes, stirring occasionally and scraping the bottom, until the squash is tender and the lentils have softened into a thick stew. If it becomes too thick before the squash is tender, add water 1/4 cup at a time, up to 1/2 cup.

7. Mash a few squash pieces against the side of the pan to thicken the stew. Stir in 2 teaspoons apple cider vinegar, remove from the heat, and let stand for 3 minutes.

8. Divide the stew between two wide bowls, arranging a few intact squash pieces on top, and serve warm.

Want more detail? See the temperature guide.