Careme

Ingredients

• mild Italian chicken sausage

  8 oz $5.99
• butternut squash

  1 1/2 lb whole (about 1 lb peeled and cubed) $1.49
• whole-grain penne rigate

  6 oz dry $1.33
• lacinato kale

  1 bunch $3.00
• garlic

  2 cloves $0.79
• lemon

  1 $1.29
• olive oil

  1 tablespoon
• fine sea salt

  1 tablespoon plus 1 teaspoon

Instructions

1. Heat the oven to 425°F. Peel, seed, and cut 1 1/2 lb butternut squash into 3/4-inch cubes; you should have about 1 lb of cubes.

2. Strip the leaves from 1 bunch lacinato kale and chop them. Thinly slice 8 oz chicken sausage and mince 2 cloves garlic. Zest and juice 1 lemon, keeping the zest and juice separate.

3. Toss the squash cubes with 2 teaspoons olive oil and 3/4 teaspoon fine sea salt on a baking sheet. Spread them out and roast for 23–27 minutes, turning once, until browned and tender.

4. While the squash roasts, bring 1 quart water to a boil in a medium pot. Add 1 tablespoon plus 1/4 teaspoon fine sea salt, then cook 6 oz whole-grain penne until al dente according to the package. Reserve 1/2 cup pasta water before draining.

5. Heat 1 teaspoon olive oil in a large skillet over medium heat. Cook the sliced sausage for 7–9 minutes, turning occasionally, until browned and its center reaches 165°F. Add the minced garlic and chopped kale; cook for 2–3 minutes, stirring, until the kale wilts.

6. Add the drained penne and roasted squash to the skillet. Toss with the prepared lemon zest and 1/4 cup reserved pasta water until lightly coated, adding more reserved water if needed. Stir in the prepared lemon juice, then divide between two bowls.

Want more detail? See the temperature guide.

Ingredients

• Kroger® Large Raw Shrimp Peeled & Deveined Tail Off

  12 ounces, thawed if frozen $6.00
• Kroger® Long Grain Rice

  3/4 cup dry $3.79
• Green cabbage

  8 ounces $0.99
• Red bell pepper

  1 medium $1.67
• Roma tomatoes

  1/2 pound $1.99
• Yellow onion

  1/4 pound $0.89
• Garlic

  2 cloves $0.79
• Fine sea salt

  2 teaspoons total
• Olive oil

  1 1/2 tablespoons total
• Smoked paprika

  1 teaspoon
• Dried thyme

  1/2 teaspoon
• Ground cayenne

  1/8 teaspoon
• Apple cider vinegar

  2 teaspoons

Instructions

1. Prepare the vegetables:

   • Thinly slice 8 ounces green cabbage.
   • Dice 1 medium red bell pepper.
   • Dice 1/2 pound Roma tomatoes.
   • Dice 1/4 pound yellow onion.
   • Mince 2 garlic cloves.

   Keep the tomatoes and garlic separate from the cabbage, pepper, and onion.

2. Pat 12 ounces shrimp dry and season with 3/4 teaspoon fine sea salt. Set aside while the rice starts.

3. Rinse 3/4 cup dry rice. Bring it to a boil in a covered saucepan with 1 1/4 cups water and 1/4 teaspoon fine sea salt. Reduce to low and simmer, covered, for 15–18 minutes, until the water is absorbed. Turn off the heat and let stand, covered, for 5 minutes.

4. While the rice cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the prepared cabbage, pepper, and onion with 1 teaspoon fine sea salt. Cook, stirring occasionally, for about 7 minutes, until softened and lightly browned.

5. Stir the prepared garlic into the vegetables with:

   • 1 teaspoon smoked paprika
   • 1/2 teaspoon dried thyme
   • 1/8 teaspoon ground cayenne

   Cook for 30 seconds, then add the prepared tomatoes. Cook for about 5 minutes, until they soften and turn saucy. Transfer the vegetables to a bowl.

6. Heat the remaining 1/2 tablespoon olive oil in the same skillet over medium-high heat. Add the seasoned shrimp in one layer and cook for about 2 minutes per side, until opaque. Return the vegetables to the skillet, add 2 teaspoons apple cider vinegar, and toss briefly to warm through.

7. Fluff the rice and divide it between two bowls. Spoon the Creole vegetables and shrimp over the top.

Want more detail? See the temperature guide.

Ingredients

• fresh coho salmon fillet

  1 lb $14.99
• baby golden beets

  1 bunch (about 10 oz trimmed) $1.99
• Yukon Gold potatoes

  1 lb $1.29
• fresh blackberries

  6 oz $2.50
• shallot

  2 oz $3.99
• organic lemon

  1 $1.29
• olive oil

  2 tablespoons
• honey

  1 teaspoon
• Diamond Crystal kosher salt

  4½ teaspoons

Instructions

1. Heat the oven to 425°F. Trim and scrub 1 bunch baby golden beets (about 10 oz trimmed), then cut into ½-inch wedges. Scrub 1 lb Yukon Gold potatoes and cut into ¾-inch pieces.

2. Pat dry 1 lb coho salmon and cut into 2 portions. Season with 2 teaspoons Diamond Crystal kosher salt; refrigerate while the vegetables begin roasting.

3. On a large sheet pan, toss the beets with 2 teaspoons olive oil and 1 teaspoon Diamond Crystal kosher salt. Toss the potatoes separately on the same pan with 2 teaspoons olive oil and 1½ teaspoons Diamond Crystal kosher salt. Spread out and roast for 15 minutes.

4. Meanwhile, mince 2 oz shallot and rinse 6 oz blackberries. Zest and juice 1 lemon, measuring out about 2 tablespoons juice.

5. Stir the vegetables and move them to one side of the pan. Rub the salmon with 1 teaspoon olive oil and place it skin-side down on the cleared side. Roast for 11–13 minutes, until the salmon reaches 125°F and the vegetables are tender. Rest the salmon for 3 minutes.

6. While the salmon roasts, heat the final 1 teaspoon olive oil in a small skillet over medium heat. Cook the shallot for 2 minutes. Add the blackberries, prepared lemon juice, and 1 teaspoon honey; cook for 4–5 minutes, crushing some berries, until glossy and spoonable.

7. Divide the roasted beets and potatoes between 2 plates. Set the salmon on top, spoon over the blackberry-shallot sauce, and finish with the prepared lemon zest.

Want more detail? See the temperature guide.