Careme

Ingredients

• La Preferida® Lentils (Dry)

  ¾ cup dry $1.59
• Kroger® Quinoa

  ½ cup dry $3.29
• Butternut Squash

  1½ lb whole $1.49
• Jumbo Red Onions

  1 small onion (about 5 oz) $1.19
• Cucumber

  1 $0.79
• Garlic

  1 clove $0.79
• Plain yogurt

  ½ cup
• Olive oil

  2 tablespoons
• Ground cumin

  1 teaspoon
• White wine vinegar

  1 tablespoon
• Fine table salt

  1 teaspoon

Instructions

1. Heat the oven to 425°F. Peel, seed and dice 1½ lb butternut squash into ¾-inch pieces. Peel and thinly slice 1 small red onion (about 5 oz).

2. Toss the prepared squash and onion with 1½ tablespoons olive oil, ½ teaspoon fine table salt and ¾ teaspoon ground cumin. Spread on a baking sheet and roast for 28–32 minutes, turning once, until tender and browned at the edges.

3. Rinse ¾ cup dry lentils. Put them in a saucepan with 2 cups water and ¼ teaspoon fine table salt. Bring to a boil, then simmer for 20–25 minutes until tender but intact; drain and toss with ½ tablespoon olive oil.

4. Rinse ½ cup dry quinoa. In a second small saucepan, bring it to a boil with 1 cup water and ⅛ teaspoon fine table salt. Cover and simmer for 15 minutes, then remove from the heat and let stand, covered, for 5 minutes. Fluff with a fork.

5. Make the yogurt sauce by stirring together:

   • ½ cup plain yogurt
   • 1 garlic clove, peeled and finely grated
   • 2 teaspoons white wine vinegar
   • ¼ teaspoon ground cumin

   Set aside while the bowls finish cooking.

6. Dice 1 cucumber and toss it with 1 teaspoon white wine vinegar and ⅛ teaspoon fine table salt.

7. Divide the quinoa and lentils between two bowls. Add the roasted squash and onion and the cucumber, then spoon the yogurt sauce over the top.

Want more detail? See the temperature guide.

Ingredients

• Kroger® Ground Pork

  12 ounces $3.99
• Green Cabbage

  12 ounces $0.99
• Wei-Chuan Organic Chinese Lo Mein

  4 ounces dry $3.79
• Green Onions

  1 bunch $1.19
• Garlic

  2 cloves $0.79
• Organic Ginger Root

  1 tablespoon grated $3.99
• Diamond Crystal kosher salt

  3 tablespoons total
• Reduced-sodium soy sauce

  1 tablespoon
• Rice vinegar

  1 tablespoon
• Sugar

  1 teaspoon
• Sichuan peppercorns

  ½ teaspoon, crushed
• Red pepper flakes

  ½ teaspoon
• Neutral cooking oil

  1 tablespoon

Instructions

1. Sprinkle 12 ounces ground pork with 1½ teaspoons Diamond Crystal kosher salt. Let stand for 10 minutes while you prepare the other ingredients.

2. Thinly slice 12 ounces green cabbage. Slice 1 bunch green onions, keeping the whites and greens separate. Mince 2 garlic cloves and grate 1 tablespoon ginger.

3. Make the stir-fry sauce by stirring together:

   • 1 tablespoon reduced-sodium soy sauce
   • 1 tablespoon rice vinegar
   • 1 teaspoon sugar
   • ½ teaspoon crushed Sichuan peppercorns
   • ½ teaspoon red pepper flakes

   Set the sauce aside.

4. Bring 1 quart water to a boil with 2 tablespoons plus 1 teaspoon Diamond Crystal kosher salt. Add 4 ounces dry lo mein noodles, cook according to the package until just tender, then drain.

5. Heat 2 teaspoons neutral oil in a large skillet over medium-high heat. Add the seasoned pork and stir-fry for 5–6 minutes, breaking it into small pieces, until browned and cooked to 160°F. Transfer to a plate.

6. Add 1 teaspoon neutral oil to the skillet. Stir-fry the cabbage and green onion whites with ½ teaspoon Diamond Crystal kosher salt for 3–4 minutes, until the cabbage softens but retains some crunch. Add the prepared garlic and ginger; stir-fry for 30 seconds.

7. Return the pork to the skillet. Add the drained noodles and stir-fry sauce; toss for 1–2 minutes until glossy and heated through. Divide between two bowls and scatter the prepared green onion greens over each serving.

Want more detail? See the temperature guide.

Ingredients

• Fresh Coho Salmon Fillet

  1 lb, cut into 2 portions $14.99
• Fresh Brussels Sprouts - Order by the Pound

  12 oz $2.99
• Private Selection® Petite Fingerling Gourmet Potatoes

  12 oz $3.99
• Organic Large Gala Apple – Each

  1 medium apple $2.49
• Shallots

  1 small shallot (about 2 oz) $3.99
• Diamond Crystal kosher salt

  4 1/2 teaspoons total
• Olive oil

  2 tablespoons total
• Apple cider vinegar

  1 tablespoon
• Dijon mustard

  1 teaspoon
• Unsalted butter

  1 tablespoon

Instructions

1. Heat the oven to 425°F.

2. Pat 1 lb coho salmon dry, cut it into 2 portions, and season all over with 2 teaspoons Diamond Crystal kosher salt. Set aside while you prepare the vegetables.

3. Halve 12 oz Brussels sprouts, quartering any large ones. Halve 12 oz fingerling potatoes lengthwise, cutting larger ones into pieces about ¾ inch thick.

4. Core and finely dice 1 medium Gala apple. Peel and finely chop 1 small shallot (about 2 oz).

5. Toss the prepared Brussels sprouts and potatoes with 1 1/2 tablespoons olive oil and 2 1/2 teaspoons Diamond Crystal kosher salt. Spread them on a large baking sheet in a single layer, with the Brussels sprouts cut-side down. Roast for 25–30 minutes, turning the potatoes once, until the potatoes are tender and the sprouts are deeply browned.

6. When the vegetables have about 12 minutes left, heat 1/2 tablespoon olive oil in a skillet over medium-high heat. Add the seasoned salmon skin-side down if skin-on, or presentation-side down if skinless. Cook 4–5 minutes, flip, and cook 2–3 minutes more, pulling the salmon at 125°F. Transfer to plates to rest for 4 minutes.

7. Reduce the skillet heat to medium. Add the prepared apple and shallot to the pan drippings and cook for 2 minutes, stirring. Stir in 1 tablespoon apple cider vinegar, 1 teaspoon Dijon mustard, and 1/4 cup water; simmer for 1 minute. Turn off the heat and swirl in 1 tablespoon unsalted butter until the sauce is glossy.

8. Divide the roasted vegetables between the plates with the salmon. Spoon the apple-shallot sauce over and around the fish, leaving any crisp skin exposed.

Want more detail? See the temperature guide.