Careme

Ingredients

• Wild Caught Sockeye Salmon Fillet (Previously Frozen)

  12 ounces, thawed if frozen $16.99
• Brussels sprouts

  8 ounces $2.99
• Yukon Gold potatoes

  8 ounces $1.29
• Fuji apple

  1 large, about 8 ounces $1.49
• Fresh thyme

  1 teaspoon leaves $2.49
• Olive oil

  2 tablespoons
• Maple syrup

  1 tablespoon
• Apple cider vinegar

  1 tablespoon
• Table salt

  1 1/2 teaspoons, divided
• Black pepper

  1/4 teaspoon

Instructions

1. Heat the oven to 425°F with a rack in the middle. Line a large rimmed sheet pan with parchment. Cut 8 ounces Yukon Gold potatoes into 1/2-inch pieces. Trim and halve 8 ounces Brussels sprouts. Core 1 large Fuji apple, about 8 ounces, and cut into 3/4-inch-thick wedges.

2. Pat 12 ounces sockeye salmon dry, check for pin bones, and cut into 2 portions. Season evenly with 3/4 teaspoon table salt and refrigerate while the vegetables begin roasting.

3. Toss the potatoes on the prepared pan with 1/2 tablespoon olive oil and 1/4 teaspoon table salt. Spread out and roast for 10 minutes.

4. Toss the prepared Brussels sprouts and apple wedges in a bowl with 1 tablespoon olive oil and 1/2 teaspoon table salt. Add them to the pan, placing the sprouts cut-side down. Turn the potatoes and roast everything for another 10 minutes.

5. Meanwhile, stir together the maple-thyme glaze in a small bowl:

   • 1 tablespoon maple syrup
   • 1 tablespoon apple cider vinegar
   • 1/2 tablespoon olive oil
   • 1 teaspoon fresh thyme leaves
   • 1/4 teaspoon black pepper

   Set aside for the salmon.

6. Move the vegetables and apples toward the edges of the pan, keeping them in a single layer. Place the seasoned salmon skin-side down in the center and spoon the maple-thyme glaze over it. Roast for 8–12 minutes, depending on thickness, until the salmon reaches 125°F in its thickest part and the potatoes are tender. Transfer the salmon to plates and rest for 3 minutes.

7. Divide the roasted potatoes, Brussels sprouts, and apples between the plates beside the salmon. Spoon any maple-thyme pan juices over the fish and serve.

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Ingredients

• Simple Truth Natural Boneless Skinless Fresh Chicken Breast

  12 ounces $3.99
• Kroger Quinoa

  1/2 cup dry (about 3 ounces) $3.29
• Carrots

  1 pound $1.39
• Yellow onion

  4 ounces $0.89
• Fresh thyme

  2 teaspoons leaves $2.49
• Garlic

  1 small clove $2.49
• Olive oil

  2 tablespoons, divided
• Fine sea salt

  1 7/8 teaspoons, divided
• Ground black pepper

  1/2 teaspoon, divided
• Dijon mustard

  2 teaspoons
• Apple cider vinegar

  1 tablespoon
• Honey

  1 teaspoon

Instructions

1. Heat the oven to 425°F. Pat 12 ounces chicken breast dry and pound to an even 3/4-inch thickness. Season with 3/4 teaspoon fine sea salt and 1/4 teaspoon ground black pepper. Set aside while preparing the vegetables.

2. Scrub 1 pound carrots and cut into 1/2-inch-thick batons. Peel 4 ounces yellow onion and cut into thin wedges, keeping the layers together where possible. Toss on a large rimmed baking sheet with:

   • 1 tablespoon olive oil
   • 1 teaspoon fine sea salt
   • 1 teaspoon fresh thyme leaves

   Spread into a single layer. Roast for 25–30 minutes, turning halfway through, until the carrots are tender and browned at the edges.

3. While the vegetables roast, rinse 1/2 cup dry quinoa in a fine-mesh strainer. Put it in a small saucepan with 1 cup water and 1/8 teaspoon fine sea salt. Bring to a boil, cover, and reduce to low. Simmer for 15 minutes, then remove from the heat and let stand, covered, for 5 minutes. Fluff with a fork.

4. Make the dressing in a small bowl by whisking together:

   • 2 teaspoons Dijon mustard
   • 1 tablespoon apple cider vinegar
   • 1 teaspoon honey
   • 2 teaspoons olive oil
   • 1 small garlic clove, peeled and finely grated
   • 1/4 teaspoon ground black pepper

   Whisk in 1 tablespoon water to make a light, pourable dressing.

5. Heat 1 teaspoon olive oil in a skillet over medium heat. Add the seasoned chicken and cook for 5–7 minutes per side, adjusting the heat to prevent scorching, until the center reaches 165°F. Sprinkle with 1 teaspoon fresh thyme leaves during the final minute. Transfer to a cutting board and rest for 5 minutes, then slice across the grain.

6. Divide the quinoa between two bowls. Arrange the roasted carrots and onions alongside it, top with the sliced chicken, and spoon the Dijon dressing over each bowl.

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Ingredients

• Simple Truth Organic® Red Lentils

  3/4 cup dry (about 5.3 oz) $3.49
• Butternut squash

  1 small, about 1 lb whole, yielding about 12 oz peeled and seeded $1.49
• Yellow onion

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

  2 cloves $2.49
• Organic ginger root

  1 tablespoon finely grated $3.99
• Canned light coconut milk

  1 cup
• Long-grain white rice

  1/2 cup dry $1.79
• Neutral oil

  1 tablespoon
• Black mustard seeds

  1/2 teaspoon
• Cumin seeds

  1/2 teaspoon
• Ground coriander

  1 teaspoon
• Ground turmeric

  1/2 teaspoon
• Ground cinnamon

  1/4 teaspoon
• Crushed red pepper

  1/4 teaspoon
• Fine table salt

  1 1/8 teaspoons, divided
• Apple cider vinegar

  2 teaspoons

Instructions

1. Peel and seed 1 small butternut squash, about 1 lb whole, then cut the flesh into 1/2-inch cubes; you should have about 12 oz. Thinly slice 1/2 medium yellow onion (about 4 oz).

2. Mince 2 garlic cloves and finely grate enough ginger root to measure 1 tablespoon. Set these aromatics together beside the stove. Rinse 3/4 cup dry red lentils in a fine-mesh sieve and drain.

3. Rinse 1/2 cup dry long-grain white rice and drain. Place in a small saucepan with 1 cup water and 1/8 teaspoon fine table salt. Bring to a boil, cover, and reduce the heat to low. Cook for 15–18 minutes, until the water is absorbed, then turn off the heat and let stand, covered, for 5 minutes. Cook the curry while the rice cooks.

4. Heat 2 teaspoons neutral oil in a medium saucepan over medium heat. Add the sliced onion and cook for 5–6 minutes, stirring, until softened. Add the prepared garlic-ginger aromatics and cook for 1 minute.

5. Stir the following seasonings into the onion mixture:

   • 1 teaspoon ground coriander
   • 1/2 teaspoon ground turmeric
   • 1/4 teaspoon ground cinnamon
   • 1/4 teaspoon crushed red pepper

   Cook, stirring, for 30 seconds.

6. Add the rinsed lentils, cubed squash, 1 cup light coconut milk, 1 1/2 cups water, and 1 teaspoon fine table salt. Bring to a gentle simmer. Partially cover and cook over medium-low heat for 22–25 minutes, stirring occasionally, until the squash is tender and the lentils have softened into a creamy sauce. If it becomes too thick before the squash is tender, add water 2 tablespoons at a time.

7. Once the curry is tender, heat the remaining 1 teaspoon neutral oil in a small skillet over medium heat. Add 1/2 teaspoon black mustard seeds and 1/2 teaspoon cumin seeds. Cover loosely with a lid or splatter screen and cook for 30–60 seconds, until the mustard seeds begin popping and the cumin smells toasted. Immediately pour the seeds and oil into the curry.

8. Stir 2 teaspoons apple cider vinegar into the curry. Fluff the rice and divide between two shallow bowls. Spoon the squash and lentil curry alongside the rice, keeping some golden squash cubes visible on top.

Want more detail? See the temperature guide.