Careme

Ingredients

• Fresh Coho Salmon Fillet

  12 oz, cut into 2 portions $14.99
• Fresh Bagged Green Beans

  12 oz $2.19
• Yukon Gold Potatoes

  12 oz $1.29
• Fresh Roma Tomatoes

  8 oz $1.29
• Shallots

  2 oz $3.99
• Peeled Garlic

  2 cloves $2.99
• Fresh Basil

  1/4 oz leaves $2.49
• Fresh Organic Lemon

  1 $1.29
• Capers

  1 tablespoon, drained and rinsed
• Olive oil

  3 tablespoons
• Unsalted butter

  1 tablespoon
• Fine sea salt

  2 teaspoons, divided
• Black pepper

  1/4 teaspoon

Instructions

1. Heat the oven to 425°F with racks in the upper and lower thirds. Cut 12 oz Yukon Gold potatoes into 3/4-inch pieces. Toss on a large rimmed baking sheet with 1 tablespoon olive oil and 1/2 teaspoon fine sea salt. Spread cut-side down and roast on the lower rack for 15 minutes.

2. While the potatoes roast, pat 12 oz coho salmon dry and divide into two portions. Season all over with 3/4 teaspoon fine sea salt. Place skin-side down on a second, parchment-lined baking sheet and refrigerate while preparing the vegetables.

3. Trim 12 oz green beans and dry thoroughly. Toss in a bowl with 1 tablespoon olive oil and 1/2 teaspoon fine sea salt; set aside.

4. Prepare the sauce ingredients, keeping each separate:

   • 8 oz Roma tomatoes, diced into 1/2-inch pieces
   • 2 oz shallots, peeled and finely chopped
   • 2 garlic cloves, finely chopped
   • 1/4 oz basil leaves, thinly sliced

   Zest and juice 1 lemon. Measure 1 teaspoon zest and 1 tablespoon juice for the sauce; save any extra for another use.

5. Heat the remaining 1 tablespoon olive oil in a small skillet over medium heat. Add the chopped shallots and cook for 3 minutes, stirring, until softened. Add the chopped garlic and cook for 30 seconds.

6. Add the following to the skillet:

   • The diced tomatoes
   • 1 tablespoon drained, rinsed capers
   • 1/4 teaspoon fine sea salt
   • 1/4 teaspoon black pepper
   • 2 tablespoons water

   Simmer gently for 6–8 minutes, stirring occasionally, until the tomatoes soften into a chunky sauce. Turn off the heat.

7. After the potatoes have roasted for 15 minutes, turn them and spread the prepared green beans alongside in a single layer. Return to the lower rack and roast for another 12–15 minutes, until the potatoes are golden and tender and the beans are lightly blistered.

8. At the same time, put the salmon on the upper rack. Roast for 10–14 minutes, depending on thickness, until the thickest part reaches 125°F for a moist, tender center. Remove and rest for 3 minutes while the vegetables finish.

9. Warm the tomato-caper sauce gently if needed, then take it off the heat. Stir in 1 tablespoon unsalted butter, the measured lemon zest and juice, and half the sliced basil.

10. Spoon the sauce onto two warm plates and place the salmon over it. Arrange the roasted potatoes and green beans alongside, scatter with the prepared basil that was set aside, and serve.

Want more detail? See the temperature guide.

Ingredients

• La Preferida® Lentils Dry Beans

  1/2 cup dry (about 3.5 oz) $1.59
• Kroger® Enriched Long Grain White Rice

  1/2 cup dry (about 3.25 oz) $1.79
• Butternut squash

  1 small squash, about 1 1/2 lb whole, yielding 1 lb peeled and seeded $1.49
• Yellow onion

  1 medium (about 6 oz) $0.99
• Fresh mint

  2 tablespoons chopped (about 0.25 oz) $2.49
• Organic lemon

  1/2 lemon, yielding 1 tablespoon juice $1.29
• Olive oil

  2 tablespoons
• Raisins

  2 tablespoons
• Ground cumin

  1/2 teaspoon
• Ground cinnamon

  1/4 teaspoon
• Ground turmeric

  1/4 teaspoon
• Ground black pepper

  1/4 teaspoon
• Table salt

  1 1/4 teaspoons, divided

Instructions

1. Preheat the oven to 425°F. Peel and seed 1 small butternut squash, about 1 1/2 lb whole, and cut the resulting 1 lb flesh into 3/4-inch cubes.

2. Toss the squash on a large rimmed baking sheet with the following:

   • 1 tablespoon olive oil
   • 1/2 teaspoon ground cumin
   • 3/4 teaspoon table salt
   • 1/4 teaspoon ground black pepper

   Spread in a single layer. Roast for 25–30 minutes, turning once, until tender with browned edges. Prepare the other components while it roasts.

3. Sort and rinse 1/2 cup dry lentils. Place in a small saucepan with 2 cups water, bring to a boil, then reduce to a gentle simmer. Cook partially covered for 20–30 minutes, until tender but still holding their shape, adding a little water if needed to keep them submerged. Drain well and season with 1/8 teaspoon table salt.

4. Meanwhile, rinse 1/2 cup dry white rice. Combine in another small saucepan with 3/4 cup water and 1/8 teaspoon table salt. Bring to a boil, cover, and reduce the heat to low. Cook for 15 minutes, then remove from the heat and let stand, covered, for 10 minutes. Fluff with a fork.

5. While the lentils and rice cook, peel and thinly slice 1 medium yellow onion, about 6 oz. Heat 1 tablespoon olive oil in a skillet over medium heat. Add the onion and 1/4 teaspoon table salt; cook for 12–15 minutes, stirring often, until softened and golden. Add a splash of water if it begins to catch.

6. Stir 1/4 teaspoon ground cinnamon and 1/4 teaspoon ground turmeric into the golden onions for 30 seconds. Add 2 tablespoons raisins and 1 tablespoon water; cook for 2 minutes, until the raisins soften. Fold in the cooked lentils and remove from the heat.

7. Chop enough fresh mint to measure 2 tablespoons. Squeeze 1/2 lemon to obtain 1 tablespoon juice. Fold the lemon juice and 1 tablespoon of the chopped mint into the lentil-onion mixture.

8. Divide the rice between two shallow bowls. Spoon the spiced lentils over one side and arrange the roasted squash alongside. Scatter the remaining 1 tablespoon chopped mint over both bowls and serve warm.

Want more detail? See the temperature guide.

Ingredients

• Kroger® Ground Pork

  8 oz $3.99
• Green cabbage

  8 oz $0.99
• Yukon Gold potatoes

  8 oz $1.29
• Carrots

  2 oz $1.29
• Yellow onion

  2 oz $0.99
• Olive oil

  1 teaspoon
• Diamond Crystal kosher salt

  3 teaspoons, divided
• Caraway seeds

  1/2 teaspoon
• Sweet paprika

  1/2 teaspoon
• Ground black pepper

  1/4 teaspoon
• Apple cider vinegar

  2 teaspoons

Instructions

1. Gently season 8 oz ground pork with 1 teaspoon Diamond Crystal kosher salt without kneading it into a paste. Set aside while preparing the vegetables.

2. Prepare the vegetables, keeping them separate:

   • 8 oz green cabbage: remove the core and cut the leaves into 1-inch pieces.
   • 8 oz Yukon Gold potatoes: scrub and cut into 1/2-inch cubes, leaving the skins on.
   • 2 oz carrots: scrub and thinly slice.
   • 2 oz yellow onion: peel and dice.

3. Heat 1 teaspoon olive oil in a medium heavy pot over medium-high heat. Add the seasoned pork in small clumps and cook for 5–6 minutes, breaking it into bite-size crumbles, until browned and cooked through to 160°F.

4. Reduce the heat to medium. Add the diced onion and sliced carrots to the pork and cook for 4 minutes, stirring frequently. Add 1/2 teaspoon caraway seeds, 1/2 teaspoon sweet paprika and 1/4 teaspoon ground black pepper; stir for 30 seconds.

5. Add the prepared cabbage and potatoes, 2 1/2 cups water and the remaining 2 teaspoons Diamond Crystal kosher salt. Scrape up the browned bits and bring to a boil. Reduce to a gentle simmer, partially cover and cook for 18–20 minutes, stirring occasionally, until the potatoes are tender and the cabbage is silky.

6. Mash a few potato pieces against the side of the pot and stir them into the broth to give it a little body. Stir in 2 teaspoons apple cider vinegar and remove from the heat.

7. Ladle into two deep bowls, distributing the pork and vegetables evenly and leaving some colorful carrot slices visible on top.

Want more detail? See the temperature guide.