Careme

Ingredients

• Blue Circle Wild Alaskan Lemon Herb Salmon Burgers

  10 oz, 2 burgers
• Burger buns

  2
• Red cabbage

  8 oz $1.29
• Organic Granny Smith apple

  1 medium, about 6 oz
• Mayonnaise

  2 tablespoons
• Dijon mustard

  2 teaspoons
• Apple cider vinegar

  1 tablespoon
• Morton kosher salt

  3/4 teaspoon
• Ground black pepper

  1/8 teaspoon
• Olive oil

  2 teaspoons

Instructions

1. Remove the tough core from 8 oz red cabbage and slice the leaves very thinly. Core 1 medium Granny Smith apple, about 6 oz, and cut into thin matchsticks, leaving the skin on.

2. In a large bowl, whisk together:

   • 1 tablespoon mayonnaise
   • 1 teaspoon Dijon mustard
   • 1 tablespoon apple cider vinegar
   • 3/4 teaspoon Morton kosher salt
   • 1/8 teaspoon ground black pepper

   Add the prepared cabbage and apple and toss thoroughly. Let stand for at least 10 minutes while you prepare the burgers, allowing the cabbage to soften slightly.

3. In a small bowl, stir 1 tablespoon mayonnaise with 1 teaspoon Dijon mustard to make the burger spread.

4. Heat 2 teaspoons olive oil in a large nonstick skillet over medium heat. Add 10 oz lemon-herb salmon burgers, 2 burgers, using the package's preparation directions for their frozen or thawed state. Cook until browned on both sides, flipping as directed, and pull when the centers reach 135°F for a juicy texture. Allow approximately 10–16 minutes, checking the temperature early.

5. Transfer the cooked burgers to a plate to rest briefly. Split 2 burger buns and toast their cut sides in the skillet over medium-low heat for 1–2 minutes.

6. Spread the mustard mayonnaise over the toasted buns. Toss the slaw again, then top each bun with a salmon burger and a small mound of slaw, lifting it from its dressing to keep the buns crisp. Close the burgers and serve with the rest of the slaw alongside.

Want more detail? See the temperature guide.

Ingredients

• Boneless Skinless Fresh Chicken Thighs

  12 ounces $4.49
• Organic Sugar Pie Pumpkin

  1 small pumpkin (use 1 pound peeled, seeded flesh; reserve any extra)
• Jumbo Yellow Onion

  1 medium (about 8 ounces) $0.89
• Kroger Original Couscous

  3.5 ounces dry $2.49
• Garlic

  2 cloves $0.79
• Olive oil

  2 tablespoons
• Ground cumin

  1 teaspoon
• Ground coriander

  1 teaspoon
• Sweet paprika

  1/2 teaspoon
• Ground cinnamon

  1/4 teaspoon
• Ground black pepper

  1/4 teaspoon
• Morton kosher salt flakes

  2 3/8 teaspoons, divided
• Harissa paste

  2 teaspoons, optional
• Red wine vinegar

  1 tablespoon
• Chateau Ste. Michelle Harvest Select Riesling Washington White Dessert Wine

  1 bottle $8.99

Instructions

1. Heat the oven to 425°F. Peel and seed 1 small Organic Sugar Pie Pumpkin, then cut 1 pound of flesh into 3/4-inch cubes; refrigerate any extra for another meal. Peel 1 medium yellow onion (about 8 ounces) and cut into 1/2-inch wedges.

2. Pat 12 ounces chicken thighs dry, cut into 1 1/2-inch pieces, and season with 7/8 teaspoon Morton kosher salt flakes. Let stand while you prepare the vegetables. Wash the knife, board, and your hands after handling the chicken.

3. On a large rimmed baking sheet, toss the prepared pumpkin and onion with 1 tablespoon olive oil and 1 1/4 teaspoons Morton kosher salt flakes. Spread in one layer. Roast for 25–30 minutes, turning after 15 minutes, until the pumpkin is tender and browned at the edges.

4. Mince 2 garlic cloves. In a small bowl, combine the following spice mixture:

   • 1 teaspoon ground cumin
   • 1 teaspoon ground coriander
   • 1/2 teaspoon sweet paprika
   • 1/4 teaspoon ground cinnamon
   • 1/4 teaspoon ground black pepper

5. While the vegetables roast, heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Add the seasoned chicken in one layer and cook for 6–8 minutes, turning occasionally, until browned. Reduce the heat to medium-low, add the minced garlic and spice mixture, and stir for 30 seconds.

6. Stir 2 teaspoons harissa paste, if using, into the chicken. Add 1/2 cup water and scrape up the browned bits. Cover and simmer gently for 8–10 minutes, until the chicken reaches 175°F. Uncover, stir in 1 tablespoon red wine vinegar, and simmer for 1–2 minutes to leave a small amount of spoonable sauce.

7. Meanwhile, bring 3/4 cup water and 1/4 teaspoon Morton kosher salt flakes to a boil in a small saucepan. Stir in 3.5 ounces dry couscous, cover, and remove from the heat. Let stand for 5 minutes, then fluff with a fork.

8. Divide the couscous between two bowls. Arrange the roasted pumpkin and onion alongside, then spoon the chicken and its spiced sauce over the couscous. Serve hot.

Want more detail? See the temperature guide.

Ingredients

• Choice Boneless Ribeye Beef Steak (1 Steak)

  1 lb $21.99
• Potato medley

  1 lb
• Crimini mushrooms

  8 oz $4.99
• Red onion

  8 oz $0.99
• Garlic

  2 cloves $0.79
• Aji amarillo paste

  1 tablespoon
• Low-sodium soy sauce

  1 tablespoon
• Red wine vinegar

  1 tablespoon
• Neutral cooking oil

  3 tablespoons
• Unsalted butter

  2 tablespoons
• Morton kosher salt flakes

  2 1/2 teaspoons, divided
• Ground black pepper

  1/2 teaspoon, divided
• Cilantro

  2 tablespoons chopped $1.69
• Bodega Catena Malbec Red Wine

  1 bottle $19.99

Instructions

1. Heat the oven to 450°F with a large rimmed baking sheet inside. Scrub 1 lb potato medley and cut into evenly sized 3/4-inch pieces. Toss with 1 tablespoon neutral cooking oil and 1 teaspoon Morton kosher salt flakes; set aside.

2. Pat 1 lb ribeye dry, trim away any tough connective tissue, and cut across the grain into 1/2-inch-thick strips. Season evenly with 1 teaspoon Morton kosher salt flakes and 1/4 teaspoon ground black pepper. Set aside while completing the prep and starting the potatoes.

3. Quarter 8 oz crimini mushrooms, cut 8 oz red onion into 1/2-inch wedges, and mince 2 garlic cloves. Chop enough cilantro to measure 2 tablespoons and set it aside for serving.

4. Mix the sauce in a small bowl:

   • 1 tablespoon aji amarillo paste
   • 1 tablespoon low-sodium soy sauce
   • 1 tablespoon red wine vinegar
   • 1/4 teaspoon ground black pepper
   • 2 tablespoons water

   Stir until smooth.

5. Carefully spread the prepared potatoes on the hot baking sheet, placing cut sides down. Roast for 30–35 minutes, turning after 20 minutes, until deeply golden and tender. Begin cooking the vegetables after the potatoes have roasted for about 10 minutes so everything finishes together.

6. Heat a large heavy skillet over medium-high heat. Add 1 tablespoon neutral cooking oil and the mushrooms. Cook for 5–6 minutes, stirring occasionally, until browned. Add the onion wedges and 1/2 teaspoon Morton kosher salt flakes; cook for 3–4 minutes, keeping the onions slightly crisp. Stir in the minced garlic for 30 seconds, then transfer the vegetables to a bowl.

7. Increase the heat to high and add 1 tablespoon neutral cooking oil. Sear the seasoned ribeye in two batches, spreading each batch in a single layer. Cook for about 2–3 minutes per batch, turning once, until browned with a center temperature of 130°F. Transfer to a plate and rest for 3 minutes.

8. Reduce the heat to medium and pour the sauce into the skillet. Scrape up the browned bits and simmer for 1 minute. Turn off the heat and swirl in 2 tablespoons unsalted butter until glossy. Return the vegetables, rested ribeye, and collected juices to the skillet, tossing briefly to coat without further simmering.

9. Divide the roasted potatoes between two warm plates. Spoon the ribeye, mushrooms, onions, and glossy sauce beside and partly over them, leaving some potatoes uncovered to preserve their crisp edges. Finish with the chopped cilantro.

Want more detail? See the temperature guide.