Careme

Ingredients

• Kroger® Quinoa

  1/2 cup dry (about 3 ounces) $3.29
• Boneless skinless chicken breast

  12 ounces $5.49
• Butternut squash

  1 small, about 1 1/2 pounds whole, yielding about 1 pound peeled and seeded $1.49
• Organic kale

  4 ounces $3.00
• Garlic

  2 cloves $2.99
• Plain low-fat yogurt

  1/2 cup
• Olive oil

  2 tablespoons
• Ground cumin

  1 1/2 teaspoons
• Sweet paprika

  1 teaspoon
• Dried oregano

  1/2 teaspoon
• Lemon juice

  1 tablespoon
• Fine sea salt

  1 7/8 teaspoons

Instructions

1. Heat the oven to 425°F. Peel and seed 1 small butternut squash, about 1 1/2 pounds whole, to yield about 1 pound flesh. Cut into 1/2-inch cubes. Remove tough stems from 4 ounces kale, tear the leaves into bite-size pieces, and dry thoroughly.

2. Cut 12 ounces chicken breast horizontally into cutlets about 1/2 inch thick. Coat with the following, then set aside while you prepare the vegetables:

   • 1/2 tablespoon olive oil
   • 1 teaspoon ground cumin
   • 1 teaspoon sweet paprika
   • 1/2 teaspoon dried oregano
   • 3/4 teaspoon fine sea salt

   Wash your hands and clean the cutting board after handling the chicken.

3. Toss the squash with 1 tablespoon olive oil, 1/2 teaspoon ground cumin, and 3/4 teaspoon fine sea salt on a large rimmed sheet pan. Spread into one layer and roast for 15 minutes.

4. Meanwhile, rinse 1/2 cup dry quinoa in a fine-mesh sieve. Put it in a small saucepan with 1 cup water and 1/8 teaspoon fine sea salt. Bring to a boil, cover, and simmer over low heat for 15 minutes, or until the water is absorbed. Remove from the heat and let stand, covered, for 5 minutes, then fluff.

5. After the squash has roasted for 15 minutes, turn the cubes. Place the seasoned chicken on a separate small sheet pan and put it in the oven. Roast both pans for another 12–16 minutes, until the squash is browned and tender and the chicken reaches 165°F. Let the chicken rest for 5 minutes before slicing.

6. While the chicken roasts, finely grate 2 garlic cloves. Stir them into 1/2 cup plain low-fat yogurt with 1 tablespoon lemon juice to make the yogurt sauce.

7. Toss the prepared kale with 1/2 tablespoon olive oil and 1/4 teaspoon fine sea salt. When the squash is tender, scatter the kale over it and roast for 4–5 minutes, until wilted with lightly crisp edges; do this during the chicken’s rest.

8. Divide the quinoa between two bowls. Arrange the roasted squash, kale, and sliced chicken over it, then spoon the garlic yogurt sauce across the top.

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Ingredients

• Fresh coho salmon fillet

  12 ounces, cut into 2 portions $14.99
• Brussels sprouts

  12 ounces $2.99
• Yukon Gold potatoes

  12 ounces $1.29
• Olive oil

  2 tablespoons
• Fine sea salt

  1 7/8 teaspoons
• Ground black pepper

  1/2 teaspoon
• Dried thyme

  1/2 teaspoon
• Dijon mustard

  2 teaspoons
• Apple cider vinegar

  2 teaspoons
• Honey

  1 teaspoon

Instructions

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

2. Pat 12 ounces coho salmon dry, remove any pin bones, and cut into 2 portions if needed. Season with 3/4 teaspoon fine sea salt and refrigerate while the vegetables begin roasting.

3. Toss the prepared potatoes and Brussels sprouts directly on the sheet pan with:

   • 1 1/2 tablespoons olive oil
   • 1 1/8 teaspoons fine sea salt
   • 1/4 teaspoon ground black pepper
   • 1/2 teaspoon dried thyme

   Spread into a single layer with the Brussels sprouts cut-side down. Roast for 20 minutes, turning the potatoes halfway through.

4. Stir together the cider-mustard glaze in a small bowl:

   • 2 teaspoons Dijon mustard
   • 2 teaspoons apple cider vinegar
   • 1 teaspoon honey
   • 1/2 tablespoon olive oil
   • 1/4 teaspoon ground black pepper

   Mix until smooth.

5. Turn the vegetables and move them toward the edges of the pan, leaving room between pieces. Place the seasoned salmon in the center, skin-side down if skin-on, and brush with all the cider-mustard glaze. Roast for 8–12 minutes, until the salmon reaches 125°F in the thickest part and the potatoes are tender. Transfer the salmon to a plate and rest for 3 minutes; leave the vegetables in the oven during the rest if they need more browning.

6. Divide the roasted potatoes and Brussels sprouts between two plates. Add a salmon portion to each and spoon any pan juices over the fish.

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Ingredients

• Simple Truth Organic® Red Lentils

  1 cup dry (about 7 oz) $3.49
• Organic cauliflower

  1 lb $2.79
• Yellow onion

  4 oz $0.89
• Garlic

  3 cloves $2.99
• Organic ginger root

  1 tablespoon finely grated $3.99
• Canola oil

  2 tablespoons
• Fine sea salt

  1 1/4 teaspoons
• Ground turmeric

  1/2 teaspoon
• Cayenne pepper

  1/8 teaspoon
• Cumin seeds

  1/2 teaspoon
• Fennel seeds

  1/2 teaspoon
• Brown mustard seeds

  1/2 teaspoon
• Nigella seeds

  1/4 teaspoon
• Fenugreek seeds

  1/8 teaspoon

Instructions

1. Rinse 1 cup dry red lentils in a fine-mesh strainer and drain. Cut 1 lb organic cauliflower into small, roughly 1-inch florets; peel and thinly slice any tender stem.

2. Finely dice 4 oz yellow onion. Mince 3 garlic cloves and grate 1 tablespoon ginger, keeping the onion separate from the garlic and ginger.

3. Heat 1 tablespoon canola oil in a heavy saucepan over medium heat. Add the diced onion and 1/4 teaspoon fine sea salt. Cook for 6–8 minutes, stirring occasionally, until softened and lightly golden.

4. Stir the prepared garlic and ginger into the onion and cook for 1 minute. Add the following:

   • The rinsed red lentils
   • 1/2 teaspoon ground turmeric
   • 1/8 teaspoon cayenne pepper
   • 1 teaspoon fine sea salt
   • 3 1/2 cups water

   Bring to a boil, then reduce to a gentle simmer and cook partially covered for 10 minutes, stirring occasionally.

5. Stir the prepared cauliflower into the lentils. Simmer partially covered for another 12–15 minutes, stirring occasionally, until the cauliflower is tender and the lentils have broken down into a thick curry. If needed, stir in water 1/4 cup at a time to keep it spoonable.

6. When the curry is nearly ready, place these spices together in a small dry bowl:

   • 1/2 teaspoon cumin seeds
   • 1/2 teaspoon fennel seeds
   • 1/2 teaspoon brown mustard seeds
   • 1/4 teaspoon nigella seeds
   • 1/8 teaspoon fenugreek seeds

   Heat 1 tablespoon canola oil in a small skillet over medium heat. Add the seed mixture and cook for 30–45 seconds, swirling, until fragrant and the mustard seeds begin to pop; do not let the fenugreek darken.

7. Carefully pour the hot spiced oil over the curry and stir it through. Divide between two deep bowls, arranging a few cauliflower florets on top.

Want more detail? See the temperature guide.