Careme

Ingredients

• Boneless Skinless Fresh Chicken Thighs

  12 ounces $4.49
• Kroger® Long Grain Brown Rice

  1/2 cup dry $1.89
• Green cabbage

  1 pound $0.99
• Carrots

  4 ounces $1.39
• Garlic

  2 cloves $0.79
• Organic ginger root

  1 tablespoon finely grated $3.99
• Neutral cooking oil

  1 tablespoon
• Table salt

  1 1/8 teaspoons, divided
• Reduced-sodium soy sauce

  1 1/2 tablespoons
• Unseasoned rice vinegar

  1 tablespoon
• Honey

  1 teaspoon
• Cornstarch

  1 teaspoon

Instructions

1. Rinse 1/2 cup dry brown rice. Combine it in a small saucepan with 1 cup water and 1/8 teaspoon table salt. Bring to a boil, cover and reduce the heat to low. Simmer for 40–45 minutes, until tender and the water is absorbed. Remove from the heat and rest, covered, for 5 minutes. Prepare the stir-fry while the rice cooks.

2. Cut 12 ounces boneless skinless chicken thighs into thin, bite-size strips. Toss with 3/4 teaspoon table salt and refrigerate while preparing the vegetables.

3. Core and thinly slice 1 pound green cabbage. Scrub 4 ounces carrots and cut into thin matchsticks. Mince 2 garlic cloves and finely grate enough ginger root to measure 1 tablespoon; keep the aromatics separate from the vegetables.

4. Whisk the sauce in a small bowl:

   • 1 1/2 tablespoons reduced-sodium soy sauce
   • 1 tablespoon unseasoned rice vinegar
   • 1 teaspoon honey
   • 1 teaspoon cornstarch
   • 3 tablespoons water

   Stir until smooth.

5. When the rice has about 15 minutes left to cook, heat a large, wide skillet over medium-high heat. Add 2 teaspoons neutral cooking oil, then spread the seasoned chicken in a single layer. Cook for 6–8 minutes, turning occasionally, until browned and the thickest pieces reach 165°F. Transfer to a clean plate.

6. Add the remaining 1 teaspoon neutral cooking oil to the skillet. Add the prepared cabbage and carrots and sprinkle with 1/4 teaspoon table salt. Stir-fry for 5–7 minutes, until lightly browned and crisp-tender. If the pan becomes dry before the cabbage softens, add 2 tablespoons water and let it evaporate.

7. Add the prepared garlic and ginger to the vegetables and stir for 30 seconds. Return the cooked chicken and its juices to the skillet. Stir the sauce again, pour it in and toss for 1–2 minutes, until it lightly coats everything.

8. Fluff the brown rice and divide between two bowls. Spoon the chicken-and-cabbage stir-fry alongside, keeping the colorful vegetables visible, and serve hot.

Want more detail? See the temperature guide.

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced)

  12 ounces, thawed if frozen $7.99
• Brussels sprouts

  12 ounces $2.99
• Yukon Gold potatoes

  12 ounces $1.29
• Organic lemon

  1 $1.29
• Garlic

  2 cloves $0.79
• Fresh thyme

  2 teaspoons leaves $2.49
• Fresh rosemary

  1 teaspoon chopped leaves $2.49
• Olive oil

  2 tablespoons
• Fine table salt

  1 7/8 teaspoons
• Black pepper

  1/4 teaspoon

Instructions

1. Heat the oven to 425°F with a rack in the middle. Set out a large rimmed sheet pan. Cut 12 ounces Yukon Gold potatoes into 1/2-inch pieces. Trim and halve 12 ounces Brussels sprouts, quartering any especially large ones.

2. Toss the potatoes and sprouts directly on the sheet pan with:

   • 1 tablespoon olive oil
   • 1 1/8 teaspoons fine table salt
   • 1/4 teaspoon black pepper
   • 1 teaspoon chopped fresh rosemary leaves

   Spread into a single layer, with the sprouts cut-side down. Roast for 20 minutes.

3. While the vegetables roast, pat 12 ounces rockfish dry and divide into two portions. Season evenly with 3/4 teaspoon fine table salt and refrigerate until ready to roast.

4. Finely grate 1 teaspoon zest from 1 lemon, then cut the lemon into wedges for serving. Mince 2 garlic cloves. Stir together the herb oil in a small bowl:

   • 1 tablespoon olive oil
   • 2 minced garlic cloves
   • 2 teaspoons fresh thyme leaves
   • 1 teaspoon lemon zest

   Set aside until the fish goes into the oven.

5. Turn the potatoes and sprouts, then move them toward the edges of the pan. Place the seasoned rockfish in the center and spoon the herb oil over it. Roast for 10–14 minutes, until the fish reaches 140°F in its thickest part and the vegetables are browned and tender. If the fish finishes first, transfer it to plates and give the vegetables another 3–5 minutes.

6. Divide the roasted potatoes and Brussels sprouts between two plates and nestle a rockfish portion alongside each. Spoon the fragrant pan juices over the fish and serve with the lemon wedges.

Want more detail? See the temperature guide.

Ingredients

• Simple Truth Organic® Red Lentils

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

  1 pound whole, yielding about 12 ounces peeled and seeded $1.49
• Yellow onion

  1 small (about 4 ounces) $0.89
• Garlic

  2 cloves $0.79
• Olive oil

  2 tablespoons
• Ground cumin

  1 teaspoon
• Fine sea salt

  1 teaspoon
• Ground black pepper

  1/4 teaspoon
• Dried mint

  1 teaspoon
• Sweet paprika

  1 teaspoon
• Organic lemon

  1 $1.29

Instructions

1. Peel and seed 1 pound whole butternut squash, then cut the resulting approximately 12 ounces of flesh into 1/2-inch cubes. Peel and dice 1 small yellow onion (about 4 ounces), and mince 2 garlic cloves.

2. Rinse 3/4 cup dry red lentils in a fine-mesh sieve and drain. Cut 1 lemon into wedges for serving.

3. Heat 1 tablespoon olive oil in a medium heavy saucepan over medium heat. Add the prepared onion and cook for 5–6 minutes, stirring occasionally, until softened. Add the minced garlic and cook for 30 seconds.

4. Add the following to the saucepan:

   • 1 teaspoon ground cumin
   • 1 teaspoon fine sea salt
   • 1/4 teaspoon ground black pepper
   • The prepared squash
   • The rinsed lentils

   Stir for 30 seconds, then pour in 3 cups water. Bring to a boil, reduce to a gentle simmer, and partially cover. Cook for 20–25 minutes, stirring occasionally, until the squash is very tender and the lentils have broken down.

5. Remove the saucepan from the heat. Use an immersion blender to blend the soup until mostly smooth, leaving a little texture if you like. If it is thicker than you prefer, stir in hot water, 2 tablespoons at a time.

6. Heat 1 tablespoon olive oil in a small skillet over medium-low heat. Add 1 teaspoon dried mint and 1 teaspoon sweet paprika; stir for 15–20 seconds, just until fragrant, then immediately remove from the heat to prevent scorching.

7. Ladle the soup into two bowls and swirl the warm mint-paprika oil over the surface. Serve with the lemon wedges for squeezing over each bowl.

Want more detail? See the temperature guide.