Careme

Ingredients

• Simple Truth Natural Chicken Breasts

  12 oz boneless, skinless chicken breasts $5.99
• Kroger® Quinoa

  1/2 cup dry (3 oz) $3.29
• Butternut Squash

  1 lb peeled and seeded squash $1.49
• Jumbo Yellow Onions

  1 medium (about 8 oz) $0.89
• Fresh Organic Lemon

  1 lemon, yielding 1 teaspoon zest and 2 tablespoons juice $1.29
• Garlic

  2 cloves $0.79
• Olive oil

  2 tablespoons
• Dried oregano

  1 teaspoon
• Fine sea salt

  2 teaspoons
• Ground black pepper

  1/4 teaspoon

Instructions

1. Heat the oven to 425°F. Cut 1 lb peeled and seeded butternut squash into 1/2-inch cubes. Peel and cut 1 medium yellow onion (about 8 oz) into 1/2-inch wedges. Mince 2 garlic cloves, keeping them separate. Zest and juice 1 lemon, measuring out 1 teaspoon zest and 2 tablespoons juice.

2. Pat 12 oz chicken breasts dry and cut horizontally into cutlets about 1/2 inch thick. Season with 3/4 teaspoon fine sea salt, 1/2 teaspoon dried oregano and 1/8 teaspoon black pepper. Let stand while you start the vegetables and quinoa.

3. On a large rimmed baking sheet, toss the prepared squash and onion with the following:

   • 1 tablespoon olive oil
   • 1 teaspoon fine sea salt
   • 1/2 teaspoon dried oregano
   • 1/8 teaspoon black pepper

   Spread into a single layer. Roast for 25–30 minutes, stirring after 15 minutes, until tender and browned. Stir in 1 minced garlic clove for the final 5 minutes.

4. Meanwhile, rinse 1/2 cup dry quinoa in a fine-mesh sieve. Place in a small saucepan with 1 cup water and 1/4 teaspoon fine sea salt. Bring to a boil, cover and reduce to a gentle simmer. Cook for 15 minutes, then remove from the heat and let stand, covered, for 5 minutes. Fluff with a fork.

5. Make the lemon dressing in a small bowl by whisking together:

   • 2 tablespoons lemon juice
   • 1 teaspoon lemon zest
   • 1 minced garlic clove
   • 1/2 tablespoon olive oil
   • 1 tablespoon water

6. While the vegetables finish roasting, heat 1/2 tablespoon olive oil in a skillet over medium heat. Add the seasoned chicken cutlets and cook for 4–5 minutes per side, until the thickest part reaches 160°F. Transfer to a board and rest for 5 minutes, then slice across the grain.

7. Divide the quinoa between two shallow bowls. Arrange the roasted squash, onions and sliced chicken over it, then spoon the lemon dressing over both bowls and serve.

Want more detail? See the temperature guide.

Ingredients

• Pacific rockfish fillets

  12 oz, thawed if frozen $7.99
• Brussels sprouts

  3/4 lb $2.99
• Yukon Gold potatoes

  3/4 lb $1.29
• Lemon

  1, yielding 1 teaspoon zest and 2 tablespoons juice $1.29
• Garlic

  2 cloves $0.79
• Olive oil

  2 1/2 tablespoons
• Table 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 rated for that temperature. Scrub 3/4 lb Yukon Gold potatoes and cut into 1/2-inch cubes. Trim 3/4 lb Brussels sprouts and halve them, quartering any especially large ones.

2. Pat 12 oz rockfish fillets dry and check for pin bones. Season evenly with 3/4 teaspoon table salt. Refrigerate while the vegetables begin roasting.

3. Toss the prepared potatoes and Brussels sprouts on the sheet pan with 1 1/2 tablespoons olive oil, 1 1/8 teaspoons table salt, and 1/4 teaspoon ground black pepper. Spread into a single layer, placing the sprouts cut-side down. Roast for 22 minutes.

4. Meanwhile, finely mince 2 garlic cloves. Zest and juice 1 lemon, measuring 1 teaspoon zest and 2 tablespoons juice. Make the lemon-garlic coating by mixing:

   • 1 tablespoon olive oil
   • 2 minced garlic cloves
   • 1 teaspoon lemon zest
   • 1 tablespoon lemon juice
   • 1/4 teaspoon ground black pepper

   Set aside the other 1 tablespoon lemon juice for serving.

5. Turn the potatoes and sprouts, then move them toward the edges of the pan, leaving space in the center. Add the seasoned rockfish and spoon the lemon-garlic coating over it. Roast for 10–14 minutes, depending on thickness, until the fish reaches 145°F in the thickest part and the vegetables are tender and browned. If the vegetables need longer, transfer the fish to plates and roast the vegetables for another 3–5 minutes.

6. Divide the rockfish, potatoes, and Brussels sprouts between two plates. Spoon any lemon-garlic pan juices over the fish and finish the vegetables with the reserved 1 tablespoon lemon juice.

Want more detail? See the temperature guide.

Ingredients

• Kroger® Lentil Beans

  3/4 cup dry (about 5 ounces) $2.19
• Green Cabbage

  12 ounces $0.99
• Carrots

  8 ounces $1.39
• Jumbo Yellow Onions

  1 medium (about 8 ounces) $0.89
• Garlic

  3 cloves $0.79
• Canola oil

  3 tablespoons
• Berbere seasoning

  2 teaspoons, preferably salt-free
• Tomato paste

  1 tablespoon
• Ground ginger

  1/2 teaspoon
• Ground turmeric

  1/4 teaspoon
• Fine sea salt

  1 1/2 teaspoons
• Apple cider vinegar

  1 teaspoon

Instructions

1. Rinse and drain 3/4 cup dry lentils, checking for any small stones. Finely dice 1 medium yellow onion (about 8 ounces) and mince 3 garlic cloves.

2. Core and thinly slice 12 ounces green cabbage. Scrub 8 ounces carrots and cut into thin half-moons so they cook quickly.

3. Heat 2 tablespoons canola oil in a medium saucepan over medium heat. Add the diced onion and cook for 7 minutes, stirring frequently, until softened and lightly golden.

4. Add the minced garlic and 2 teaspoons berbere seasoning to the onions; stir for 30 seconds over medium-low heat. Stir in 1 tablespoon tomato paste and cook for 1 minute without letting the spices scorch.

5. Add the rinsed lentils, 2 1/2 cups water and 3/4 teaspoon fine sea salt. Bring to a boil, then partially cover and simmer gently for 30–35 minutes, stirring occasionally, until the lentils are tender. If they become dry before softening, add water 1/4 cup at a time.

6. While the lentils simmer, heat 1 tablespoon canola oil in a large skillet over medium heat. Add the sliced carrots and cook for 3 minutes. Stir in the sliced cabbage with these seasonings:

   • 1/2 teaspoon ground ginger
   • 1/4 teaspoon ground turmeric
   • 3/4 teaspoon fine sea salt

   Add 1/4 cup water, cover and cook over medium-low heat for 12–15 minutes, stirring twice, until the vegetables are tender. Uncover and cook for 2–3 minutes to evaporate excess liquid.

7. Stir 1 teaspoon apple cider vinegar into the tender lentils. Mash a few spoonfuls against the saucepan to thicken the stew; loosen with a splash of water if needed.

8. Spoon the lentil stew into two shallow bowls and arrange the golden cabbage and carrots alongside it.

Want more detail? See the temperature guide.