Careme

Ingredients

• Simple Truth® Mild Italian Chicken Sausage

  8 ounces $5.99
• American Beauty Penne Rigate Pasta Noodles

  6 ounces $1.00
• Fresh Roma Tomato

  12 ounces $1.29
• Jumbo Yellow Onions

  4 ounces $0.99
• garlic

  2 cloves
• olive oil

  1 tablespoon
• Morton kosher salt

  2 tablespoons plus 2 1/4 teaspoons, divided
• dried oregano

  1 teaspoon
• crushed red pepper flakes

  1/4 teaspoon
• ground black pepper

  1/4 teaspoon
• red wine vinegar

  1 teaspoon
• finely grated Parmesan cheese

  1/4 cup
• water

  2 quarts

Instructions

1. Prepare the sausage and vegetables:

   • Remove the casings from 8 ounces Simple Truth® Mild Italian Chicken Sausage.
   • Dice 12 ounces Fresh Roma Tomato.
   • Finely dice 4 ounces Jumbo Yellow Onions.
   • Mince 2 cloves garlic.

   Keep each prepared ingredient separate.

2. Bring 2 quarts water to a boil in a medium pot and add 2 tablespoons plus 1 1/2 teaspoons Morton kosher salt. Add 6 ounces American Beauty Penne Rigate Pasta Noodles and cook until just shy of al dente according to the package timing. Before draining, reserve 1/2 cup cooking water.

3. While the water heats, warm 1 tablespoon olive oil in a large skillet over medium-high heat. Add the prepared sausage and cook for 4 to 5 minutes, breaking it into bite-size crumbles, until browned and the center reaches 165°F.

4. Add the prepared onion to the sausage and sauté over medium heat for 3 minutes, until beginning to soften.

5. Stir seasonings into the sausage mixture:

   • The prepared garlic
   • 1 teaspoon dried oregano
   • 1/4 teaspoon crushed red pepper flakes
   • 1/4 teaspoon ground black pepper

   Cook for 30 seconds, until fragrant.

6. Add the prepared tomatoes and 3/4 teaspoon Morton kosher salt. Cook for 5 to 6 minutes, stirring occasionally, until the tomatoes collapse into a chunky sauce. Stir in 1/4 cup reserved cooking water and simmer for 1 minute.

7. Add the drained penne, 1 teaspoon red wine vinegar, and 1/4 cup finely grated Parmesan cheese to the skillet. Toss over medium-low heat for 1 to 2 minutes, until the sauce clings to the pasta.

8. Divide the sausage and fresh tomato penne between two shallow bowls and serve hot.

Want more detail? See the temperature guide.

Ingredients

• Kroger® Teriyaki Seasoned Pork Filet

  12 oz $6.00
• Bok Choy

  12 oz $2.99
• Smart Way™ Jasmine Rice

  1/2 cup $3.59
• Water

  3/4 cup plus 2 tbsp, divided
• Diamond Crystal kosher salt

  1/3 tsp
• Fresh ginger

  1 tbsp finely grated
• Garlic

  2 cloves, minced
• Cornstarch

  1 tsp
• Neutral cooking oil

  2 tbsp, divided
• Reduced-sodium soy sauce

  1 tbsp
• Rice vinegar

  1 tbsp
• Toasted sesame oil

  1 tsp

Instructions

1. Rinse 1/2 cup jasmine rice. Combine it in a small saucepan with 3/4 cup water and 1/3 teaspoon Diamond Crystal kosher salt. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.

2. While the rice cooks, slice 12 ounces teriyaki-seasoned pork filet across the grain into 1/4-inch-thick, bite-size strips. Toss with 1 teaspoon cornstarch; do not add salt because the pork is already seasoned and the finishing sauce contains soy sauce.

3. Separate the stems and leaves from 12 ounces bok choy. Cut the stems crosswise into 1-inch pieces and roughly chop the leaves.

4. Make the finishing sauce by combining:

   • 1 tablespoon finely grated fresh ginger
   • 2 minced garlic cloves
   • 2 tablespoons water
   • 1 tablespoon reduced-sodium soy sauce
   • 1 tablespoon rice vinegar
   • 1 teaspoon toasted sesame oil

   Set the sauce beside the stove.

5. Heat a large skillet or wok over high heat until very hot. Add 1 tablespoon neutral cooking oil, followed by the pork in a single layer. Stir-fry for 4 to 5 minutes, until browned, opaque throughout, and cooked through. Transfer the pork to a clean plate.

6. Return the skillet to high heat and add 1 tablespoon neutral cooking oil. Add the bok choy stems and stir-fry for 2 minutes. Add the bok choy leaves and stir-fry for 1 minute, until wilted but still bright green.

7. Pour in the finishing sauce and cook for 30 seconds. Return the pork and any accumulated juices to the skillet; toss for 1 to 2 minutes, until the pork and bok choy are evenly coated in a glossy sauce.

8. Fluff the rice and divide it between two shallow bowls. Spoon the teriyaki pork and bok choy stir-fry over the rice and serve immediately.

Want more detail? See the temperature guide.

Ingredients

• Wild Caught Sockeye Salmon Fillet (Previously Frozen)

  1 lb $15.99
• Zucchini

  1 lb $1.79
• Fresh Roma Tomato

  8 oz $1.29
• Shallots

  1 oz $3.99
• Garlic

  1 clove $0.79
• Fresh Organic Lemon

  1 medium $1.29
• North Shore Potted Living Basil

  1/4 cup loosely packed leaves $4.79
• Pitted Kalamata olives

  1/4 cup
• Capers

  1 tbsp
• Extra-virgin olive oil

  3 tbsp
• Diamond Crystal kosher salt

  3 1/2 tsp
• Black pepper

  1/2 tsp

Instructions

1. Heat a clean grill to medium-high, about 425°F, for 10 minutes. Cut the salmon into two equal portions and pat dry. Season with:

   • 1 lb salmon portions
   • 2 tsp Diamond Crystal kosher salt
   • 1 tbsp extra-virgin olive oil
   • 1/4 tsp black pepper

   Let the salmon stand for 15 minutes while preparing the sauce and zucchini.

2. Make the sauce vierge. Finely grate the lemon zest, then squeeze the lemon to obtain about 2 tbsp juice. Gently combine:

   • 8 oz Roma tomato, seeded and finely diced
   • 1 oz shallot, minced
   • 1 garlic clove, finely grated
   • 1 medium lemon's zest and juice
   • 1/4 cup basil leaves, thinly sliced
   • 1/4 cup pitted Kalamata olives, chopped
   • 1 tbsp capers, drained and chopped
   • 1 tbsp extra-virgin olive oil
   • 1/4 tsp black pepper

   Set the sauce vierge aside to mingle while grilling.

3. Trim 1 lb zucchini and slice it lengthwise into 1/3-inch planks. Coat with 1 tbsp extra-virgin olive oil and 1 1/2 tsp Diamond Crystal kosher salt.

4. Grill the zucchini until marked and just tender, about 3 minutes per side; transfer it to a platter. Grill the salmon for 3 to 4 minutes on the first side and 2 to 3 minutes after turning, pulling it at 125°F for a moist medium center.

5. Rest the salmon for 5 minutes. Fan the grilled zucchini across two warm plates, place a salmon portion on each, and spoon the sauce vierge over and around the fish.

Want more detail? See the temperature guide.