Careme

Ingredients

• Boneless, skinless chicken thighs

  1 lb $4.49
• Green cabbage

  3/4 lb $1.49
• Yellow onion

  1/2 lb $0.99
• Garlic

  3 cloves $1.29
• Jasmine rice

  1/2 cup dry $3.59
• Diamond Crystal kosher salt flakes

  2 1/4 teaspoons, divided
• Neutral cooking oil

  1 tablespoon
• Soy sauce

  3 tablespoons
• White vinegar

  1/4 cup
• Ground black pepper

  1/2 teaspoon

Instructions

1. Core and thinly slice 3/4 lb green cabbage. Thinly slice 1/2 lb yellow onion and mince 3 garlic cloves.

2. Pat 1 lb chicken thighs dry, cut into bite-size pieces, and season with 2 teaspoons Diamond Crystal kosher salt flakes. Let stand for 5 minutes while you start the rice.

3. Rinse 1/2 cup dry jasmine rice. Put it in a small saucepan with 3/4 cup water and 1/4 teaspoon Diamond Crystal kosher salt flakes. Bring to a boil, cover, reduce to low, and cook for 15 minutes. Turn off the heat and leave covered for 5 minutes.

4. Heat 1 tablespoon neutral cooking oil in a deep skillet over medium-high heat. Sear the chicken in a single layer for about 5 minutes, turning once, until lightly browned. Transfer it to a plate; it will finish cooking in the stew.

5. Add the prepared onion to the skillet and cook for 3 minutes, stirring. Add the prepared garlic and stir for 30 seconds.

6. Pour in 1/4 cup white vinegar and 3 tablespoons soy sauce, scraping up the browned bits. Add 1/2 cup water and 1/2 teaspoon ground black pepper, then return the chicken and its juices to the skillet. Simmer gently for 12 minutes.

7. Stir the prepared cabbage into the stew. Cover and simmer for 8–10 minutes, until the cabbage is tender and the chicken reaches 175°F. Let stand for 3 minutes.

8. Fluff the rice and divide it between two bowls. Spoon the chicken, cabbage, and broth over the top.

Want more detail? See the temperature guide.

Ingredients

• Kroger® 80/20 Ground Beef

  8 oz $7.49
• Red bell peppers

  2 $1.67
• Zucchini

  8 oz $2.69
• Long-grain white rice

  1/3 cup dry $2.99
• Yellow onion

  1/4 lb $0.99
• Roma tomato

  1/4 lb $1.99
• Garlic

  2 cloves $1.29
• Olive oil

  2 tbsp
• Dried oregano

  1 tsp
• Red wine vinegar

  2 tsp
• Diamond Crystal Salt flakes

  2 1/2 tsp
• Erath Pinot Noir Oregon Red Wine

  750 ml $16.99

Instructions

1. Heat the oven to 425°F. Halve and seed 2 red bell peppers; slice 8 oz zucchini into 1/2-inch-thick half-moons.

2. Dice 1/4 lb yellow onion and 1/4 lb Roma tomato, and mince 2 garlic cloves. Season 8 oz ground beef with 1 tsp Diamond Crystal Salt flakes.

3. Rinse 1/3 cup dry rice. Put it in a small saucepan with 2/3 cup water and 1/4 tsp Diamond Crystal Salt flakes. Bring to a boil, cover, and simmer over low heat for about 15 minutes, until tender. Set aside, covered.

4. Rub the pepper halves with 1 tsp olive oil and 1/2 tsp Diamond Crystal Salt flakes. Set them cut-side up on one end of a sheet pan and roast for 10 minutes while making the filling.

5. Heat 1 tbsp olive oil in a skillet over medium-high heat. Cook the diced onion for 3 minutes, then add the seasoned beef and break it up for about 5 minutes, until it reaches 160°F. Stir in the minced garlic for 30 seconds, then the diced tomato for 2 minutes. Fold in the cooked rice, 1 tsp dried oregano, and 2 tsp red wine vinegar to make the filling.

6. Fill the partly roasted pepper halves with the beef-rice filling. Toss the sliced zucchini with 2 tsp olive oil and 3/4 tsp Diamond Crystal Salt flakes, then spread it on the open end of the sheet pan. Roast for 15–18 minutes, until the peppers are tender and the zucchini is browned.

7. Let the stuffed peppers rest for 3 minutes, then plate two pepper halves per person with the zucchini alongside.

Want more detail? See the temperature guide.

Ingredients

• Wild-caught coho salmon fillet

  12 ounces $18.99
• Golden beets

  12 ounces $2.69
• Basmati rice

  1/2 cup dry $3.99
• Cucumber

  1 $0.99
• Fresh mint

  1/4 cup loosely packed leaves $1.49
• Lemon

  1 $2.00
• Garlic

  1 clove $1.29
• Olive oil

  2 tablespoons
• Ground cumin

  1 teaspoon
• Ground turmeric

  1/4 teaspoon
• Diamond Crystal Salt flakes

  2 1/4 teaspoons
• A to Z Wineworks Pinot Gris Oregon White Wine

  1 bottle (750 ml) $16.99

Instructions

1. Heat the oven to 425°F. Peel 12 ounces golden beets and cut into 1/2-inch wedges. Toss with 1 tablespoon olive oil, 1 teaspoon ground cumin and 1 teaspoon Diamond Crystal Salt flakes; spread on a baking sheet.

2. Dice 1 cucumber, chop 1/4 cup loosely packed mint leaves and finely grate 1 garlic clove. Zest and juice 1 lemon, keeping the zest and juice separate.

3. Roast the beets for 25–30 minutes, turning once, until tender and browned at the edges.

4. While the beets roast, rinse 1/2 cup dry basmati rice. Bring it to a boil in a covered saucepan with 3/4 cup water, 1/4 teaspoon ground turmeric and 1/4 teaspoon Diamond Crystal Salt flakes. Reduce to low, cook for 15 minutes, then turn off the heat and let stand, covered, for 5 minutes. Fluff with the lemon zest.

5. Toss the prepared cucumber, mint and garlic with 1 tablespoon of the lemon juice to make a cucumber salad.

6. Pat 12 ounces coho salmon dry and season with 1 teaspoon Diamond Crystal Salt flakes. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear the salmon skin-side down for about 5 minutes, then turn and cook for 2–3 minutes more, until the center reaches 125°F. Rest for 3 minutes.

7. Toss the roasted beets with 1 tablespoon of the lemon juice. Spoon the rice into two shallow bowls, then arrange the beets and cucumber salad alongside it and set the salmon on top.

Want more detail? See the temperature guide.