Careme

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced)

  12 ounces, divided into 2 portions $7.99
• Brussels sprouts

  12 ounces $3.29
• Russet potatoes

  12 ounces $2.99
• Fuji apple

  1 small, about 6 ounces $1.49
• Organic lemon

  1 $1.29
• Olive oil

  2 tablespoons
• Unsalted butter

  1 tablespoon
• Dried thyme

  1/2 teaspoon
• Fine sea 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. Scrub 12 ounces russet potatoes and cut into 1/2-inch cubes. Trim and halve 12 ounces Brussels sprouts, quartering especially large ones.

2. On a large rimmed sheet pan, toss the potatoes and Brussels sprouts with:

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

   Spread into one layer with the sprouts cut-side down. Roast for 18 minutes.

3. While the vegetables roast, core 1 small Fuji apple and cut it into 1/2-inch wedges. Zest 1 lemon to obtain 1 teaspoon zest, then squeeze 1 tablespoon juice; cut any usable lemon left into wedges for serving.

4. Pat 12 ounces rockfish dry and divide into 2 portions. Season both sides with 3/4 teaspoon fine sea salt and 1/4 teaspoon ground black pepper. Let stand for about 10 minutes while the vegetables continue roasting.

5. After the vegetables have roasted for 18 minutes, turn them and add the apple wedges to the pan. Roast for another 12–15 minutes, until the potatoes are tender, the sprouts are browned, and the apple is softened but still holds its shape.

6. During the final 8 minutes of roasting, heat the remaining 1/2 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the seasoned rockfish and cook undisturbed for 3–4 minutes. Turn carefully, reduce the heat to medium, and add 1 tablespoon unsalted butter. Cook for another 2–4 minutes, spooning the melted butter over the fish, until its thickest part reaches 140°F. Transfer to warm plates and rest for 2 minutes. Take the skillet off the heat and stir the measured lemon juice and zest into the butter.

7. Divide the roasted potatoes, Brussels sprouts, and apples between the plates alongside the rockfish. Spoon the warm lemon butter over the fish and serve with the lemon wedges.

Want more detail? See the temperature guide.

Ingredients

• Simple Truth Natural Chicken Breasts

  12 ounces $5.99
• Kroger® Quinoa

  1/2 cup dry (about 3 ounces) $3.29
• Broccoli Crown

  1 pound $2.49
• Jumbo Red Onion

  4 ounces $0.99
• Organic Lemon

  1 $1.29
• Extra-virgin olive oil

  2 tablespoons
• Garlic

  2 cloves
• Dried oregano

  1 teaspoon
• Black pepper

  1/4 teaspoon
• Diamond Crystal kosher salt

  3 3/4 teaspoons

Instructions

1. Heat the oven to 425°F. Cut 1 pound broccoli crown into bite-size florets; peel and thinly slice the tender stem. Cut 4 ounces red onion into 1/2-inch wedges. Spread both on a large rimmed baking sheet.

2. Cut 12 ounces chicken breasts horizontally into two similarly sized cutlets, then pound any thick areas to about 1/2 inch. Season all over with 1 1/2 teaspoons Diamond Crystal kosher salt and set aside while you prepare the other components.

3. Rinse 1/2 cup dry quinoa in a fine-mesh strainer. Put it in a small saucepan with 1 cup water and 1/4 teaspoon Diamond Crystal kosher salt. Bring to a boil, cover, and reduce to low. Simmer for 15 minutes, then remove from the heat and let stand, covered, for 5 minutes. Fluff with a fork.

4. Toss the broccoli and onion with 1 tablespoon olive oil and 2 teaspoons Diamond Crystal kosher salt. Roast for 18–22 minutes, turning once, until the broccoli stems are tender and the edges are browned.

5. Finely grate the zest of 1 lemon and squeeze its juice; mince 2 garlic cloves. In a small bowl, whisk together the following:

   • 1 teaspoon lemon zest and 2 tablespoons lemon juice from the prepared lemon
   • 2 teaspoons olive oil
   • 2 minced garlic cloves
   • 1 teaspoon dried oregano
   • 1/4 teaspoon black pepper

   Set this lemon-herb dressing aside and cut any unused lemon into wedges for serving.

6. While the vegetables roast, heat 1 teaspoon olive oil in a skillet over medium heat. Add the salted chicken cutlets and cook for 4–6 minutes per side, until golden and the thickest part reaches 160°F. Transfer to a clean plate and rest for 5 minutes, then slice across the grain.

7. Stir half the lemon-herb dressing into the warm quinoa. Divide the quinoa between two bowls, then arrange the roasted vegetables and sliced chicken on top. Spoon the other half of the dressing over the bowls and serve with the prepared lemon wedges.

Want more detail? See the temperature guide.

Ingredients

• Kroger® Lentil Beans, dry

  3/4 cup (about 5.3 oz) $2.19
• Butternut squash

  1 lb whole, yielding about 12 oz peeled and seeded $1.49
• Carrots

  4 oz $1.39
• Yellow onion

  4 oz $3.29
• Roma tomatoes

  6 oz $1.29
• Fresh ginger

  1/2 oz $3.99
• Garlic

  2 cloves
• Olive oil

  2 tablespoons
• Salt-free ras el hanout

  2 teaspoons
• Fine table salt

  1 1/2 teaspoons
• Lemon

  1 $1.29

Instructions

1. Prepare the vegetables: peel and seed 1 lb whole butternut squash, then cut the resulting roughly 12 oz flesh into 1/2-inch cubes. Scrub and dice 4 oz carrots; peel and dice 4 oz yellow onion. Chop 6 oz Roma tomatoes. Peel and finely grate 1/2 oz fresh ginger, and mince 2 garlic cloves. Allow about 12 minutes for prep.

2. Rinse 3/4 cup dry lentils and check for small stones. Heat 2 tablespoons olive oil in a medium heavy pot over medium heat. Add the prepared onion and carrots with 1 teaspoon fine table salt; cook for 6 minutes, stirring occasionally, until the onion softens.

3. Add the prepared ginger and garlic with 2 teaspoons salt-free ras el hanout. Stir for 1 minute until fragrant, then add the prepared tomatoes and cook for 2 minutes, stirring and crushing them slightly.

4. Stir in the rinsed lentils, 3 cups water, and 1/2 teaspoon fine table salt. Bring to a boil, about 3 minutes, then reduce the heat and simmer gently, partially covered, for 10 minutes.

5. Add the prepared squash and continue simmering, partially covered, for 20–25 minutes, stirring occasionally, until the lentils are tender and the squash yields easily to a fork. Mash a few squash pieces against the pot to thicken the broth.

6. Cut 1 lemon in half. Stir 1 tablespoon juice from one half into the stew and cut the other half into wedges. Ladle the stew into two deep bowls and serve with the lemon wedges.

Want more detail? See the temperature guide.