Careme

Ingredients

• Bob's Red Mill Organic Farro

  3/4 cup dry (about 5 ounces) $7.49
• Butternut squash

  1 small, about 1 1/2 pounds whole, yielding about 1 pound prepared $1.49
• White mushrooms

  8 ounces $4.99
• Boneless skinless chicken breast

  10 ounces $5.49
• Fresh sage

  2 tablespoons finely chopped leaves $2.79
• Garlic

  2 cloves $0.99
• Olive oil

  3 tablespoons
• Morton kosher salt flakes

  3 3/4 teaspoons, divided
• Black pepper

  1/2 teaspoon, divided
• Red wine vinegar

  2 teaspoons
• La Crema Monterey Chardonnay California White Wine

  750 ml $15.99

Instructions

1. Heat the oven to 425°F. Line a small baking sheet with parchment paper. Peel and seed 1 small butternut squash, about 1 1/2 pounds whole, and cut the flesh into 1/2-inch cubes, yielding about 1 pound. Wipe 8 ounces white mushrooms clean and quarter them.

2. Pat 10 ounces boneless skinless chicken breast dry. Cut into two cutlets of even thickness, about 3/4 inch. Season all over with 3/4 teaspoon Morton kosher salt flakes and 1/4 teaspoon black pepper. Place on the parchment-lined sheet and set aside briefly.

3. Rinse 3/4 cup dry farro. Bring 4 cups water and 1 1/2 teaspoons Morton kosher salt flakes to a boil in a saucepan. Add the farro and simmer uncovered until pleasantly chewy, about 25–35 minutes, following the package timing. Reserve 1/4 cup cooking water, then drain well.

4. On a large rimmed baking sheet, combine the following:

   • Prepared squash cubes and quartered mushrooms
   • 1 tablespoon olive oil
   • 1 1/2 teaspoons Morton kosher salt flakes
   • 1/4 teaspoon black pepper

   Toss thoroughly, spread into a single layer and roast for 15 minutes.

5. While the vegetables roast, finely chop 2 tablespoons fresh sage leaves and mince 2 garlic cloves. Stir them together with 2 tablespoons olive oil to make a sage-garlic mixture.

6. Turn the vegetables after their initial 15 minutes of roasting. Put the chicken sheet in the oven and continue roasting both sheets. After 8 minutes, toss the vegetables with the sage-garlic mixture and roast for another 5–8 minutes, until tender and browned. Pull the chicken when its thickest part reaches 160°F, about 12–16 minutes total, and rest for 5 minutes before slicing across the grain.

7. Toss the drained farro with the roasted vegetables, all their flavorful pan juices and 2 teaspoons red wine vinegar. If needed, loosen with reserved farro cooking water, 1 tablespoon at a time. Divide between two shallow bowls and arrange the sliced chicken on top.

Want more detail? See the temperature guide.

Ingredients

• Kroger® 80/20 Ground Beef

  12 oz $5.99
• Cucumber

  1 medium, about 8 oz $0.99
• Private Selection® Fresh Petite Cherry Snacking Tomatoes

  6 oz $5.00
• Whole carrots

  8 oz $1.99
• Yellow onion

  4 oz $0.99
• Garlic

  2 cloves $0.99
• Italian parsley

  1/4 cup chopped, about 1/4 bunch $2.69
• Lemon

  1/2 large lemon, yielding 2 tablespoons juice $2.00
• Olive oil

  1 1/2 tablespoons
• Ground cumin

  1 teaspoon
• Ground coriander

  3/4 teaspoon
• Sweet paprika

  1 teaspoon
• Ground black pepper

  1/4 teaspoon
• Morton kosher salt flakes

  2 3/8 teaspoons
• Columbia Crest Grand Estates Syrah Washington Red Wine

  1 bottle $9.99

Instructions

1. Heat the oven to 425°F. Scrub 8 oz carrots and cut into finger-length sticks about 1/2 inch thick.

2. Prepare the kefta mixture in a bowl, gently combining:

   • 12 oz ground beef
   • 2 oz yellow onion, finely grated
   • 2 garlic cloves, minced
   • 2 tablespoons chopped Italian parsley
   • 3/4 teaspoon ground cumin
   • 3/4 teaspoon ground coriander
   • 3/4 teaspoon sweet paprika
   • 1/4 teaspoon ground black pepper
   • 7/8 teaspoon Morton kosher salt flakes

   Shape into 6 small oval patties, about 3/4 inch thick. Refrigerate while preparing the sides.

3. On a rimmed baking sheet, toss the prepared carrots with:

   • 1/2 tablespoon olive oil
   • 1/4 teaspoon ground cumin
   • 1/4 teaspoon sweet paprika
   • 1/2 teaspoon Morton kosher salt flakes

   Spread into one layer and roast for 22–25 minutes, turning halfway through, until tender with browned edges.

4. Make the salad in a serving bowl, combining:

   • 1 medium cucumber, about 8 oz, diced
   • 6 oz cherry tomatoes, halved
   • 2 oz yellow onion, finely diced
   • 2 tablespoons chopped Italian parsley
   • 2 tablespoons lemon juice, squeezed from 1/2 large lemon
   • 1/2 tablespoon olive oil
   • 1 teaspoon Morton kosher salt flakes

   Toss well and let stand while cooking the kefta.

5. When the carrots have about 12 minutes left, heat 1/2 tablespoon olive oil in a large skillet over medium-high heat. Add the kefta in a single layer and cook for 4–5 minutes per side, reducing the heat if the spices begin to scorch, until browned and the centers reach 160°F. Rest for 3 minutes.

6. Divide the kefta and roasted carrots between two plates. Toss the salad again and spoon it alongside, leaving excess salad liquid in the bowl.

Want more detail? See the temperature guide.

Ingredients

• Rockfish fillet

  12 ounces $6.99
• Yukon Gold potatoes

  1 pound $1.49
• Organic leeks

  8 ounces, white and light-green parts $5.49
• Garlic

  2 cloves $0.99
• Fresh thyme

  1 teaspoon leaves $2.79
• Olive oil

  1 tablespoon
• All-purpose flour

  1 tablespoon
• 2% milk

  1 1/2 cups
• Morton kosher salt flakes

  2 1/4 teaspoons, divided
• Black pepper

  1/4 teaspoon

Instructions

1. Halve 8 ounces leeks lengthwise, rinse thoroughly between the layers, and thinly slice. Scrub 1 pound Yukon Gold potatoes and cut into 1/2-inch cubes, leaving the skins on. Mince 2 garlic cloves and strip enough fresh thyme to measure 1 teaspoon leaves.

2. Pat 12 ounces rockfish dry, check for bones, and cut into 1 1/2-inch pieces. Season evenly with 7/8 teaspoon Morton kosher salt flakes and refrigerate while you start the chowder.

3. Heat 1 tablespoon olive oil in a medium heavy pot over medium-low heat. Add the prepared leeks and cook, stirring occasionally, for 7–8 minutes until soft but not browned. Add the prepared garlic and thyme and stir for 30 seconds.

4. Sprinkle 1 tablespoon all-purpose flour over the leeks and cook, stirring, for 1 minute. Gradually stir in 1 1/2 cups water, scraping the bottom of the pot until smooth.

5. Add the prepared potatoes, 1 3/8 teaspoons Morton kosher salt flakes, and 1/4 teaspoon black pepper. Bring to a gentle simmer, partially cover, and cook for 12–15 minutes, until the potatoes are tender. Mash a few potato pieces against the side of the pot to lightly thicken the broth.

6. Stir in 1 1/2 cups 2% milk and gently heat until steaming, about 2 minutes; do not boil. Nestle in the seasoned rockfish and cook at a bare simmer for 5–7 minutes, until the thickest pieces reach 140°F and flake gently. Avoid vigorous stirring so the fish stays in generous pieces.

7. Ladle into two deep bowls, distributing the rockfish and potatoes evenly and leaving a few pieces visible on top.

Want more detail? See the temperature guide.