Careme

Ingredients

• Kroger® Quinoa

  1/2 cup dry (about 3 oz) $3.29
• Boneless skinless chicken breast

  10 oz $4.99
• Butternut squash

  1 small, about 1 1/2 lb whole, yielding 1 lb peeled and seeded $1.49
• Broccoli crown

  8 oz $2.49
• Red onion

  4 oz $0.99
• Peeled garlic

  1 small clove $2.99
• Lime

  1, yielding about 2 tablespoons juice $1.29
• Olive oil

  3 1/2 tablespoons
• Ground cumin

  1 teaspoon
• Smoked paprika

  1 teaspoon
• Black pepper

  1/4 teaspoon
• Diamond Crystal kosher salt

  5 1/4 teaspoons

Instructions

1. Preheat the oven to 425°F. Pat 10 oz chicken breast dry and slice horizontally into two evenly thick cutlets. Season with 1 1/4 teaspoons Diamond Crystal kosher salt and let stand while you prepare the vegetables.

2. Peel and seed 1 small butternut squash, about 1 1/2 lb whole, to yield 1 lb flesh; cut into 1/2-inch cubes. Peel 4 oz red onion and cut into thin wedges. Toss on a large rimmed baking sheet with:

   • 3/4 tablespoon olive oil
   • 2 teaspoons Diamond Crystal kosher salt
   • 1 teaspoon smoked paprika

   Spread into one layer and roast for 15 minutes.

3. Rinse 1/2 cup dry quinoa in a fine-mesh sieve. Combine in a small saucepan with 1 cup water and 1 teaspoon Diamond Crystal kosher salt. Bring to a boil, cover, and reduce to low. Simmer for 15 minutes, then remove from the heat and leave covered for 5 minutes. Fluff with a fork.

4. Cut 8 oz broccoli into small florets, peeling and thinly slicing the tender stem. Toss with 1/4 tablespoon olive oil and 3/4 teaspoon Diamond Crystal kosher salt. After the squash has roasted for 15 minutes, turn it and add the seasoned broccoli to the sheet. Roast for another 15 minutes, until the squash is tender and the broccoli edges are browned.

5. While the vegetables finish roasting, rub the salted chicken with 1 teaspoon ground cumin and 1/4 teaspoon black pepper. Heat 1/2 tablespoon olive oil in a skillet over medium heat. Cook the cutlets for approximately 4–6 minutes per side, pulling them when the thickest part reaches 160°F. Transfer to a clean board and rest for 5 minutes.

6. Finely grate 1 small garlic clove and juice 1 lime to obtain about 2 tablespoons juice. Whisk together the vinaigrette:

   • 2 tablespoons lime juice
   • The grated garlic
   • 2 tablespoons olive oil
   • 1/4 teaspoon Diamond Crystal kosher salt

   Whisk vigorously until blended.

7. Divide the quinoa and roasted vegetables between two bowls. Slice the rested chicken across the grain and arrange on top. Whisk the lime-garlic vinaigrette again, spoon it over the bowls, and serve.

Want more detail? See the temperature guide.

Ingredients

• Fresh Coho Salmon Fillet

  12 oz, cut into 2 portions $14.99
• Brussels sprouts

  12 oz $2.99
• Yukon Gold potatoes

  12 oz $1.29
• Organic Fuji apple

  1 medium, about 6 oz $2.79
• Olive oil

  3 tablespoons
• Fine sea salt

  1 7/8 teaspoons
• Ground black pepper

  1/2 teaspoon
• Dried thyme

  1/2 teaspoon
• Dijon mustard

  1 teaspoon
• Apple cider vinegar

  1 tablespoon
• Maple syrup

  2 teaspoons

Instructions

1. Heat the oven to 425°F with a rack in the middle. Trim and halve 12 oz Brussels sprouts, quartering any very large ones. Cut 12 oz Yukon Gold potatoes into 1/2-inch pieces. Core 1 medium Fuji apple and cut it into 1/2-inch wedges, leaving the skin on. Keep the apple separate.

2. On a large rimmed sheet pan, toss the sprouts and potatoes with the following:

   • 2 tablespoons olive oil
   • 1 1/8 teaspoons fine sea salt
   • 1/4 teaspoon ground black pepper
   • 1/2 teaspoon dried thyme

   Spread in one layer with the sprouts cut-side down. Roast for 20 minutes.

3. While the vegetables roast, pat 12 oz coho salmon dry and divide into 2 portions if needed. Season evenly with 3/4 teaspoon fine sea salt and 1/4 teaspoon ground black pepper. Refrigerate while you prepare the glaze.

4. Whisk together the glaze in a small bowl:

   • 1 tablespoon olive oil
   • 1 teaspoon Dijon mustard
   • 1 tablespoon apple cider vinegar
   • 2 teaspoons maple syrup

   Set aside half in a separate bowl for serving; use the other half only for brushing the salmon.

5. Turn the potatoes and sprouts, add the apple wedges, and make two spaces for the salmon. Place the salmon skin-side down in those spaces and brush with its portion of glaze. Roast for 10–14 minutes, until the salmon reaches 125°F in the thickest part and the potatoes are tender. Transfer the salmon to a plate and rest for 3 minutes; leave the vegetables and apples in the oven during the rest if they need additional browning.

6. Divide the roasted vegetables and apples between two plates and add a salmon portion to each. Spoon the reserved serving glaze over the salmon and serve.

Want more detail? See the temperature guide.

Ingredients

• Kroger® Ground Pork

  8 oz $3.99
• Green cabbage

  12 oz $0.99
• Carrots

  4 oz $1.99
• Long grain brown rice

  1/2 cup dry (about 3.5 oz) $0.99
• Peeled garlic

  3 cloves $2.99
• Organic ginger root

  1/2 oz $3.99
• Green onions

  1/2 bunch $1.19
• Fine sea salt

  7/8 teaspoon, divided
• Soy sauce

  1 tablespoon
• Rice vinegar

  1 tablespoon
• Gochugaru (Korean red pepper flakes)

  1 teaspoon
• Sugar

  1 teaspoon
• Toasted sesame oil

  1 teaspoon
• Neutral cooking oil

  1 tablespoon

Instructions

1. Rinse 1/2 cup dry brown rice. 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 40–45 minutes, until tender and the water is absorbed, then remove from the heat and rest, covered, for 5 minutes. Prepare the stir-fry while the rice cooks.

2. Gently mix 8 oz ground pork with 1/2 teaspoon fine sea salt. Refrigerate while you prepare the vegetables.

3. Thinly slice 12 oz green cabbage, discarding the tough core. Scrub 4 oz carrots and cut into thin matchsticks. Mince 3 garlic cloves and peel and finely grate 1/2 oz ginger. Thinly slice 1/2 bunch green onions, keeping the white and green parts separate.

4. Mix the stir-fry sauce in a small bowl:

   • 1 tablespoon soy sauce
   • 1 tablespoon rice vinegar
   • 1 teaspoon gochugaru
   • 1 teaspoon sugar
   • 1 teaspoon toasted sesame oil
   • 2 tablespoons water

   Stir until the sugar dissolves.

5. When the rice has about 12 minutes left to cook, heat a large, heavy skillet over medium-high heat. Add 1 tablespoon neutral cooking oil and the seasoned pork. Press into a thin layer and cook undisturbed for 2 minutes, then break into small pieces and stir-fry for 3–4 minutes, until browned and cooked to 160°F. Transfer to a clean bowl, leaving the drippings in the skillet.

6. Add the prepared cabbage and carrots to the skillet with 1/4 teaspoon fine sea salt. Stir-fry for 5–6 minutes, until lightly browned and crisp-tender. Add the prepared garlic, ginger, and green onion whites; stir-fry for 30 seconds.

7. Return the cooked pork to the skillet and pour in the stir-fry sauce. Toss over medium-high heat for 1–2 minutes, until glossy and most of the liquid has evaporated. Fold in half of the prepared green onion greens.

8. Fluff the brown rice and divide between two bowls. Spoon the pork and cabbage stir-fry over the rice and scatter the reserved green onion greens on top.

Want more detail? See the temperature guide.