Careme

Ingredients

• Simple Truth Organic® Red Lentils

  3/4 cup dry (about 5 oz) $3.49
• Butternut Squash

  1 small, about 1 lb whole (about 12 oz after peeling and seeding) $1.49
• Kroger® Enriched Long Grain White Rice

  1/2 cup dry (about 3 oz) $1.79
• Jumbo Yellow Onions

  1/2 medium (about 4 oz) $0.89
• Garlic

  2 cloves $0.79
• Organic Ginger Root

  1 tablespoon finely grated (about 1/2 oz) $3.99
• Canola oil

  1 tablespoon
• Mild curry powder

  2 teaspoons
• Ground cumin

  1/2 teaspoon
• Fine sea salt

  1 1/8 teaspoons, divided
• Plain yogurt

  1/4 cup

Instructions

1. Peel and seed 1 small butternut squash, about 1 lb whole, and cut the flesh into 1/2-inch cubes; you should have about 12 oz. Dice 1/2 medium yellow onion (about 4 oz). Mince 2 garlic cloves and finely grate enough ginger root to measure 1 tablespoon.

2. Rinse 3/4 cup dry red lentils in a fine-mesh strainer until the water runs mostly clear, then drain.

3. Rinse 1/2 cup dry long-grain white rice and place in a small saucepan with 1 cup water and 1/8 teaspoon fine sea salt. Bring to a boil, cover, and reduce the heat to low. Cook for 18–20 minutes, until tender and the water is absorbed. Remove from the heat and let stand, covered, for 5 minutes; fluff before serving. Make the curry while the rice cooks.

4. Heat 1 tablespoon canola oil in a medium saucepan over medium heat. Add the prepared onion and cook for 5–6 minutes, stirring occasionally, until softened.

5. Add the prepared garlic and ginger, 2 teaspoons mild curry powder, and 1/2 teaspoon ground cumin. Stir for 30 seconds, until fragrant.

6. Add the prepared squash, drained lentils, 1 teaspoon fine sea salt, and 2 1/2 cups water. Bring to a simmer, then partially cover and cook over medium-low heat for 20–25 minutes, stirring occasionally, until the squash is tender and the lentils have broken down into a creamy sauce. If the curry becomes too thick before the squash softens, add water 1/4 cup at a time.

7. Remove the curry from the heat and let it cool for 2 minutes. Stir in 2 tablespoons plain yogurt to give the sauce a gently tangy finish.

8. Divide the rice and curry between two bowls. Spoon 1 tablespoon plain yogurt onto each serving and swirl lightly across the curry.

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Ingredients

• Foster Farms Fresh & Natural Cage Free Boneless Skinless Chicken Breast Fillets

  12 oz $2.99
• Green Cabbage

  12 oz $0.99
• Kroger® Enriched Long Grain White Rice

  1/2 cup dry (about 3.3 oz) $1.79
• Kroger® Peeled Garlic

  2 cloves $2.99
• Organic Ginger Root

  2 teaspoons finely grated $3.99
• Table salt

  1 3/8 teaspoons, divided
• Neutral cooking oil

  2 tablespoons, divided
• Soy sauce

  1 tablespoon
• Rice vinegar

  1 tablespoon
• Sugar

  1 teaspoon
• Cornstarch

  2 teaspoons, divided
• Crushed red pepper

  1/4 teaspoon
• Sichuan peppercorns

  1/2 teaspoon

Instructions

1. Slice 12 oz chicken breast across the grain into thin, bite-size strips. Toss with 3/4 teaspoon table salt and 1 teaspoon cornstarch; set aside while preparing the other components.

2. Remove the tough core from 12 oz green cabbage and cut the leaves into roughly 1-inch pieces; dry well. Mince 2 cloves peeled garlic and finely grate enough ginger to make 2 teaspoons. Lightly crush 1/2 teaspoon Sichuan peppercorns.

3. Combine 1/2 cup dry white rice, 1 cup water and 1/8 teaspoon table salt in a small saucepan. Bring to a boil, cover and reduce to low heat. Cook for 15–18 minutes, until tender and the water is absorbed, then remove from the heat and let stand, covered, for 5 minutes. Prepare the sauce and stir-fry while the rice cooks.

4. Whisk together the stir-fry sauce in a small bowl:

   • 1 tablespoon soy sauce
   • 1 tablespoon rice vinegar
   • 1 teaspoon sugar
   • 1 teaspoon cornstarch
   • 3 tablespoons water

   Stir until the cornstarch is fully dispersed.

5. Heat a wok or large skillet over medium-high heat. Add 1 tablespoon neutral cooking oil, then spread the seasoned chicken in a single layer. Cook for 4–5 minutes, turning as needed, until lightly browned; pull the chicken near 160°F in the thickest pieces. Transfer to a clean plate and rest while cooking the cabbage, at least 3 minutes.

6. Add the remaining 1 tablespoon neutral cooking oil to the skillet. Add the prepared cabbage and season with 1/2 teaspoon table salt. Stir-fry for 4–5 minutes, letting it sit briefly between tosses so some edges brown while the leaves stay crisp.

7. Push the cabbage aside and lower the heat to medium. Add the prepared garlic, ginger and crushed Sichuan peppercorns, plus 1/4 teaspoon crushed red pepper, to the cleared space. Stir for 20–30 seconds until fragrant, then toss into the cabbage.

8. Return the rested chicken and any collected juices to the skillet. Stir the sauce again, pour it in and toss for 1–2 minutes until glossy and lightly thickened.

9. Fluff the rice and divide between two plates. Spoon the chicken and cabbage stir-fry alongside, distributing the glossy sauce over both portions.

Want more detail? See the temperature guide.

Ingredients

• Fresh Coho Salmon Fillet

  12 ounces, cut into 2 portions $14.99
• Brussels Sprouts

  12 ounces $3.29
• Yukon Gold Potatoes

  12 ounces $1.29
• Crimini Mushrooms

  8 ounces $4.99
• Shallots

  2 ounces $3.99
• Olive oil

  1 1/2 tablespoons
• Unsalted butter

  1 tablespoon
• Heavy cream

  1/3 cup
• Dried thyme

  1/2 teaspoon
• Apple cider vinegar

  1 teaspoon
• Diamond Crystal kosher salt

  5 teaspoons, divided
• Black pepper

  1/2 teaspoon, divided

Instructions

1. Heat the oven to 425°F with racks in the upper and lower thirds. Line a large rimmed baking sheet and a smaller baking sheet with parchment. Cut 12 ounces Yukon Gold potatoes into 3/4-inch pieces. Trim and halve 12 ounces Brussels sprouts, quartering unusually large ones.

2. Pat 12 ounces coho salmon dry and cut into 2 portions. Season with 1 1/2 teaspoons Diamond Crystal kosher salt and refrigerate while preparing the vegetables and sauce ingredients.

3. Thinly slice 8 ounces crimini mushrooms and finely chop 2 ounces shallots.

4. Arrange the potatoes and Brussels sprouts on opposite halves of the large baking sheet. Toss the potatoes with 1/2 tablespoon olive oil, 1 1/4 teaspoons Diamond Crystal kosher salt, and 1/8 teaspoon black pepper. Toss the sprouts with 1/2 tablespoon olive oil, 1 1/4 teaspoons Diamond Crystal kosher salt, and 1/8 teaspoon black pepper; turn them cut-side down. Roast on the upper rack for 20 minutes.

5. Meanwhile, melt 1 tablespoon unsalted butter in a skillet over medium-high heat. Add the sliced mushrooms and cook for 7–9 minutes, stirring occasionally, until browned and their released liquid has evaporated. Add the chopped shallots and cook for 2 minutes, reducing the heat if needed.

6. Finish the mushroom sauce by adding:

   • 1/3 cup heavy cream
   • 1/2 teaspoon dried thyme
   • 1 teaspoon Diamond Crystal kosher salt
   • 1/4 teaspoon black pepper

   Add 1/4 cup water and simmer gently for 3–5 minutes until lightly thickened. Stir in 1 teaspoon apple cider vinegar, then keep warm over very low heat without boiling.

7. After the vegetables have roasted for 20 minutes, turn the potatoes and check the sprouts. Place the seasoned salmon skin-side down on the smaller baking sheet and brush with 1/2 tablespoon olive oil. Roast on the lower rack for 8–12 minutes, until the center reaches 125°F. Continue roasting the vegetables until the potatoes are tender and the sprouts are browned, removing them earlier if ready.

8. Rest the salmon for 3 minutes. If the mushroom sauce has become too thick, loosen it with 1 tablespoon water. Spoon the sauce onto two warm plates, set the salmon on top with its rosy flesh facing up, and arrange the roasted potatoes and Brussels sprouts alongside.

Want more detail? See the temperature guide.