Careme

Ingredients

• Hand Trimmed Boneless Skinless Fresh Chicken Breast

  12 oz $4.99
• Kroger Quinoa

  1/2 cup dry (about 3 oz) $3.29
• Organic Lacinato Kale

  1 bunch (about 8 oz) $3.00
• Carrots

  8 oz $1.39
• Garlic

  2 cloves $0.79
• Organic Lemon

  1 medium $1.29
• Extra-virgin olive oil

  2 tablespoons
• Dried oregano

  1 teaspoon
• Diamond Crystal kosher salt

  3 1/4 teaspoons
• Ground black pepper

  1/2 teaspoon

Instructions

1. Heat the oven to 425°F. Scrub 8 oz carrots and cut diagonally into 1/4-inch slices. Strip the tough stems from 1 bunch organic lacinato kale, wash and dry the leaves thoroughly, and tear them into bite-size pieces. Mince 2 garlic cloves, keeping them separate. Zest and juice 1 medium lemon, keeping the zest and juice separate.

2. Pat 12 oz chicken breast dry and cut horizontally into 2 evenly thick cutlets, about 1/2 inch thick. Season both sides with 1 1/2 teaspoons Diamond Crystal kosher salt, 1/2 teaspoon dried oregano, and 1/4 teaspoon black pepper. Set aside while you start the vegetables and quinoa.

3. On a large rimmed sheet pan, toss the sliced carrots with 2 teaspoons olive oil and 3/4 teaspoon Diamond Crystal kosher salt. Spread out and roast for 15 minutes before adding the kale.

4. Rinse 1/2 cup dry quinoa in a fine-mesh sieve. Put it in a small saucepan with 1 cup water and 1/4 teaspoon Diamond Crystal kosher salt. Bring to a boil, cover, and simmer gently for 15 minutes, until the water is absorbed. Remove from the heat and let stand, covered, for 5 minutes, then fluff.

5. Make the lemon dressing by whisking together:

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

   Set aside.

6. After the carrots have roasted for 15 minutes, toss the prepared kale with 1 teaspoon olive oil and 3/4 teaspoon Diamond Crystal kosher salt. Add it to the sheet pan, turning the carrots and spreading the kale loosely around them. Roast for another 7–10 minutes, until the carrots are tender and the kale is wilted with crisp edges.

7. Meanwhile, heat 2 teaspoons olive oil in a skillet over medium-high heat. Add the seasoned chicken and cook for 4–5 minutes per side, adjusting the heat to prevent scorching. During the final minute, add the second minced garlic clove and 2 tablespoons water. Spoon the pan juices over the chicken and cook until its center reaches 165°F. Transfer to a board and rest for 3 minutes.

8. Toss the fluffy quinoa with half the lemon dressing. Divide between 2 bowls and arrange the roasted carrots and kale alongside it. Slice the rested chicken, place it over the quinoa, and spoon the remaining dressing over the bowls.

Want more detail? See the temperature guide.

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced)

  12 ounces $7.99
• Red cabbage

  8 ounces $1.29
• Organic Honeycrisp apple

  1 small apple, about 6 ounces $2.99
• Organic lime

  1 $1.29
• Small corn tortillas

  6
• Olive oil

  2 tablespoons
• Ground cumin

  1/2 teaspoon
• Smoked paprika

  1/2 teaspoon
• Fine sea salt

  1 1/8 teaspoons, divided

Instructions

1. Pat 12 ounces rockfish dry and cut into 4 manageable pieces. Season evenly with 3/4 teaspoon fine sea salt and let stand for 10 minutes while preparing the slaw.

2. Thinly shred 8 ounces red cabbage, core and cut 1 small Honeycrisp apple into thin matchsticks, and finely zest and juice 1 lime. In a bowl, combine the slaw ingredients:

   • 8 ounces shredded red cabbage
   • 1 small Honeycrisp apple, cut into matchsticks
   • All the zest and juice from 1 lime
   • 1 tablespoon olive oil
   • 3/8 teaspoon fine sea salt

   Toss thoroughly and let stand while cooking the fish.

3. Warm 6 small corn tortillas in a dry skillet over medium-high heat, about 20–30 seconds per side, working in batches. Wrap in a clean kitchen towel to keep warm.

4. Sprinkle the salted rockfish with 1/2 teaspoon ground cumin and 1/2 teaspoon smoked paprika. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the fish and cook for 2–4 minutes per side, depending on thickness, until the thickest piece reaches 145°F. Transfer to a plate.

5. Break the cooked rockfish into large flakes and divide among the warm tortillas. Top with some cabbage–apple slaw and serve the rest alongside.

Want more detail? See the temperature guide.

Ingredients

• Simple Truth Organic® Red Lentils

  3/4 cup (about 5 ounces), dry $3.49
• Butternut squash

  1 pound, before peeling and seeding $1.49
• Kroger® Basmati Rice

  1/3 cup, dry $3.99
• Yellow onion

  1 small (about 4 ounces) $0.89
• Garlic

  2 cloves $0.79
• Organic ginger root

  1/2 ounce $3.99
• Unsweetened coconut milk

  1/2 cup
• Fresh curry leaves

  10 leaves
• Neutral cooking oil

  2 teaspoons
• Mustard seeds

  1/2 teaspoon
• Ground cumin

  1/2 teaspoon
• Ground turmeric

  1/2 teaspoon
• Ground cinnamon

  1/4 teaspoon
• Crushed red pepper

  1/4 teaspoon
• Fine sea salt

  1 3/8 teaspoons, divided
• Organic lime

  1 $1.29

Instructions

1. Peel and seed 1 pound butternut squash, then cut the flesh into 1/2-inch cubes. Dice 1 small yellow onion (about 4 ounces). Mince 2 garlic cloves and peel and finely grate 1/2 ounce ginger. Rinse 3/4 cup dry red lentils in a fine-mesh strainer and drain. Rinse 10 curry leaves and dry thoroughly.

2. Rinse 1/3 cup dry basmati rice and drain. Combine it in a small saucepan with 2/3 cup water and 1/8 teaspoon fine sea salt. Bring to a boil, cover, and reduce the heat to low. Cook for 15 minutes, then remove from the heat and rest, covered, for 10 minutes. Prepare the curry while the rice cooks.

3. Heat 2 teaspoons neutral cooking oil in a medium saucepan over medium heat. Add 1/2 teaspoon mustard seeds and cook for 30–60 seconds, until they begin popping. Carefully add the dried curry leaves, keeping your face away from the pan because they may sputter. Stir for 15 seconds, then add the prepared onion and cook for 5 minutes, stirring occasionally.

4. Add the prepared garlic and ginger and cook for 1 minute. Stir in the following seasonings:

   • 1/2 teaspoon ground cumin
   • 1/2 teaspoon ground turmeric
   • 1/4 teaspoon ground cinnamon
   • 1/4 teaspoon crushed red pepper

   Cook, stirring, for 30 seconds until fragrant.

5. Add the prepared squash and drained lentils, 1/2 cup unsweetened coconut milk, 1 1/4 teaspoons fine sea salt, and 1 1/2 cups water. Bring to a gentle simmer. Partially cover and cook over medium-low heat for 20–25 minutes, stirring occasionally, until the squash is tender and the lentils have softened into a creamy sauce. If the curry becomes too thick before the squash is tender, stir in 1/4 cup water.

6. Cut 1 lime into wedges. Fluff the rested rice and divide between two shallow bowls. Spoon the curry alongside and serve with the lime wedges for squeezing over at the table.

Want more detail? See the temperature guide.