Careme

Ingredients

• Fresh Coho Salmon Fillet

  1 lb, cut into 2 portions $14.99
• Fresh Bagged Green Beans

  3/4 lb $2.19
• Botan Calrose Rice

  3/4 cup dry (about 5 oz) $9.99
• Organic Ginger Root

  2 teaspoons finely grated (about 1/3 oz) $3.99
• Fine sea salt

  1 1/4 teaspoons, divided
• Neutral cooking oil

  2 teaspoons, divided
• Soy sauce

  1 tablespoon
• Unseasoned rice vinegar

  1 tablespoon
• Granulated sugar

  2 teaspoons
• Unsalted butter

  1 tablespoon, cold
• Toasted sesame seeds

  2 teaspoons

Instructions

1. Heat the oven to 425°F and line a small baking sheet with parchment. Check 1 lb coho salmon for pin bones, remove any you find, and cut into 2 equal portions. Pat dry and season with 1/2 teaspoon fine sea salt; refrigerate while preparing the sides. This lighter presalting accounts for the soy sauce added later.

2. Trim the stem ends from 3/4 lb green beans. Peel and finely grate enough ginger to measure 2 teaspoons; set the ginger aside for the sauce.

3. Rinse 3/4 cup dry Calrose rice in a fine-mesh strainer until the water runs mostly clear. Put it in a small saucepan with 1 cup water and 1/4 teaspoon fine sea salt. Bring to a boil, cover, and cook over very low heat for 15 minutes. Remove from the heat and leave covered for 10 minutes, then fluff.

4. While the rice cooks, combine the sauce ingredients in a small saucepan:

   • 2 teaspoons finely grated ginger
   • 1 tablespoon soy sauce
   • 1 tablespoon unseasoned rice vinegar
   • 2 teaspoons granulated sugar

   Add 2 tablespoons water and set aside.

5. Rub the prepared salmon with 1 teaspoon neutral cooking oil and place skin-side down on the baking sheet. Roast for 10–14 minutes, depending on thickness, pulling it when the center reaches 125°F for a moist, tender texture. Rest for 3 minutes.

6. While the salmon roasts, put the trimmed green beans in a large skillet with 3 tablespoons water and 1/2 teaspoon fine sea salt. Cover and cook over medium-high heat for 4 minutes. Uncover, let excess water evaporate, and add 1 teaspoon neutral cooking oil. Sauté for 3–4 minutes, until crisp-tender and lightly blistered. Remove from the heat and toss with 2 teaspoons toasted sesame seeds.

7. Bring the ginger-soy sauce to a gentle simmer over medium heat and cook for 2–3 minutes, until slightly syrupy. Remove from the heat and swirl in 1 tablespoon cold unsalted butter until glossy.

8. Spoon the rice onto two warm plates, shaping it into neat mounds. Arrange the sesame green beans alongside and add the rested salmon. Spoon the warm ginger-soy butter sauce over the salmon and serve immediately.

Want more detail? See the temperature guide.

Ingredients

• Simple Truth® Mild Italian Chicken Sausage

  8 oz $5.99
• American Beauty Penne Rigate

  6 oz dry $1.00
• Zucchini

  12 oz $1.79
• Roma tomatoes

  8 oz $1.29
• Garlic

  2 cloves $0.79
• Fresh basil

  1/4 oz $1.99
• Olive oil

  1 tablespoon
• Fine sea salt

  2 tablespoons plus 1 teaspoon, divided; most goes into pasta water
• Black pepper

  1/4 teaspoon

Instructions

1. Trim 12 oz zucchini, halve lengthwise, and cut into 1/2-inch half-moons. Dice 8 oz Roma tomatoes and thinly slice 2 garlic cloves, keeping each ingredient separate.

2. Remove the casings from 8 oz Italian chicken sausage, if present, and break the meat into bite-size pieces. Do not add salt; the sausage is already seasoned. Wash your hands and any utensils that touched the raw sausage.

3. Bring 2 quarts water to a boil in a medium pot. Add 2 tablespoons plus 1/4 teaspoon fine sea salt, then 6 oz dry penne. Cook according to the package directions until just shy of al dente. Before draining, reserve 1 cup pasta water.

4. Meanwhile, heat 1 teaspoon olive oil in a large skillet over medium-high heat. Add the prepared sausage and cook for 6–8 minutes, breaking it into small chunks, until browned and the largest pieces reach 165°F. Transfer to a plate.

5. Add the remaining 2 teaspoons olive oil to the skillet, followed by the prepared zucchini and 1/2 teaspoon fine sea salt. Spread into one layer and cook for 5–7 minutes, turning occasionally, until golden but still slightly firm.

6. Add the sliced garlic and stir for 30 seconds. Add the diced tomatoes, the remaining 1/4 teaspoon fine sea salt, and 1/4 teaspoon black pepper. Cook for 4–5 minutes, stirring and scraping up the browned bits, until the tomatoes soften into a chunky sauce.

7. Return the cooked sausage to the skillet. Add the drained penne and 1/4 cup reserved pasta water. Toss over medium heat for 1–2 minutes, until the pasta is al dente and coated in sauce. If dry, add additional reserved pasta water 1 tablespoon at a time.

8. Tear 1/4 oz fresh basil. Remove the skillet from the heat and fold in most of the torn basil. Divide the pasta between two shallow bowls, distributing the sausage and vegetables evenly, and finish with the rest of the basil.

Want more detail? See the temperature guide.

Ingredients

• Simple Truth Organic® Red Lentils

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

  3/4 pound $1.79
• Fresh Roma Tomatoes

  1/2 pound $1.29
• Yellow Onion

  1 small (about 4 ounces) $0.99
• Garlic

  3 cloves $0.79
• Organic Ginger Root

  1 tablespoon finely grated (about 1/2 ounce) $3.99
• Kroger® Basmati Rice

  1/2 cup dry (about 3.3 ounces) $3.99
• Canola oil

  2 tablespoons
• Ground cumin

  1 teaspoon
• Ground coriander

  1 teaspoon
• Ground turmeric

  1/2 teaspoon
• Cayenne pepper

  1/8 teaspoon
• Garam masala

  1/2 teaspoon
• Fine table salt

  1 1/2 teaspoons, divided

Instructions

1. Cut 3/4 pound cauliflower into bite-size florets and thinly slice the tender stalk. Dice 1/2 pound Roma tomatoes and finely chop 1 small yellow onion (about 4 ounces), keeping them separate. Mince 3 garlic cloves and grate 1 tablespoon fresh ginger.

2. Rinse 3/4 cup dry red lentils in a fine-mesh sieve. Separately rinse 1/2 cup dry basmati rice until the water runs mostly clear.

3. Combine the rinsed rice, 3/4 cup water and 1/8 teaspoon fine table salt in a small saucepan. Bring to a boil, cover and reduce the heat to low. Cook for 12–15 minutes, until the water is absorbed. Remove from the heat and let stand, covered, for 5 minutes. Cook the curry while the rice cooks and rests.

4. Heat 2 tablespoons canola oil in a medium heavy saucepan over medium heat. Add the chopped onion and cook for 5–6 minutes, stirring, until softened and lightly golden. Add the prepared garlic and ginger; stir for 30 seconds.

5. Add the following spices to the onion mixture:

   • 1 teaspoon ground cumin
   • 1 teaspoon ground coriander
   • 1/2 teaspoon ground turmeric
   • 1/8 teaspoon cayenne pepper

   Stir for 20 seconds, then immediately add the diced tomatoes. Cook for 3–4 minutes, stirring and crushing them lightly, until juicy and softened.

6. Add the rinsed lentils, prepared cauliflower, 2 1/2 cups water and 1 3/8 teaspoons fine table salt. Bring to a gentle boil, then reduce the heat and partially cover. Simmer for 18–22 minutes, stirring occasionally, until the lentils have broken down and the cauliflower is tender. If the curry becomes too thick before the lentils soften, add 1/4 cup water.

7. Stir 1/2 teaspoon garam masala into the curry and simmer uncovered for 2 minutes. Mash a few cauliflower pieces against the side of the pan to thicken the sauce while leaving most florets intact.

8. Fluff the rice and divide between two shallow bowls. Spoon the curry alongside and over the rice, keeping several cauliflower florets visible on top.

Want more detail? See the temperature guide.