Careme

Ingredients

• Pacific rockfish fillets

  12 oz, thawed if frozen $7.99
• Brussels sprouts

  12 oz $2.99
• Yukon Gold potatoes

  12 oz $1.29
• Fresh rosemary

  2 teaspoons finely chopped leaves $2.49
• Garlic

  2 cloves $0.79
• Lemon

  1 $1.29
• Olive oil

  2 tablespoons plus 1 teaspoon
• Fine sea salt

  1 7/8 teaspoons, divided
• Black pepper

  1/2 teaspoon, divided

Instructions

1. Heat the oven to 425°F with racks in the upper and lower thirds. Set out a large rimmed sheet pan and a small baking dish. Scrub 12 oz Yukon Gold potatoes and cut into 1/2-inch cubes. Trim 12 oz Brussels sprouts and halve them lengthwise, quartering any especially large ones.

2. Finely chop enough fresh rosemary leaves to measure 2 teaspoons, and mince 2 garlic cloves. Toss the potatoes and Brussels sprouts with the following:

   • 2 tablespoons olive oil
   • 1 1/8 teaspoons fine sea salt
   • 1/4 teaspoon black pepper
   • 2 teaspoons chopped rosemary
   • 2 minced garlic cloves

   Spread across the sheet pan in a single layer, arranging the sprouts cut-side down.

3. Roast the vegetables on the upper rack for 20 minutes. Turn the potatoes and stir the sprouts, then roast for another 10–15 minutes, until the potatoes are tender and the sprouts have browned edges.

4. While the vegetables roast, pat 12 oz rockfish fillets dry and check for pin bones. Season both sides with 3/4 teaspoon fine sea salt and let stand in the refrigerator for 10 minutes.

5. Wash 1 lemon, finely grate 1 teaspoon zest, and squeeze 1 tablespoon juice; cut the rest into serving wedges. Mix the measured zest and juice with 1 teaspoon olive oil and 1/4 teaspoon black pepper. Place the seasoned fish in the baking dish and spoon this lemon mixture over it.

6. During the vegetables’ final 10–12 minutes of roasting, place the fish on the lower rack. Bake until the thickest part reaches 145°F and flakes readily, about 8–12 minutes depending on thickness. If either component finishes first, remove it and cover loosely while the other finishes.

7. Divide the roasted potatoes and Brussels sprouts between two plates. Add the rockfish, spoon its lemony pan juices over the top, and serve with the prepared lemon wedges.

Want more detail? See the temperature guide.

Ingredients

• Boneless skinless fresh chicken thighs

  12 ounces $4.49
• Quinoa

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

  8 ounces $3.00
• Yellow onion

  1 small (about 4 ounces) $0.89
• Organic lemon

  1, yielding 1 teaspoon zest and 2 tablespoons juice $1.29
• Garlic

  3 cloves $0.79
• Olive oil

  2 tablespoons
• Dried oregano

  1 teaspoon
• Fine sea salt

  1 1/2 teaspoons, divided
• Ground black pepper

  1/4 teaspoon

Instructions

1. Prepare 8 ounces organic kale: strip away the tough stems, chop the leaves, wash, and drain. Thinly slice 1 small yellow onion (about 4 ounces). Mince 3 garlic cloves, keeping 1 clove separate from the other 2. Zest and juice 1 lemon, measuring 1 teaspoon zest and 2 tablespoons juice.

2. Pat 12 ounces boneless skinless chicken thighs dry and open them flat. Coat with the following, then let stand while the quinoa starts:

   • 3/4 teaspoon fine sea salt
   • 1 tablespoon olive oil
   • 1 teaspoon dried oregano
   • 1/4 teaspoon ground black pepper
   • 1 minced garlic clove
   • 1 teaspoon lemon zest
   • 1 tablespoon lemon juice

3. Rinse 1/2 cup dry quinoa in a fine-mesh sieve. Combine it with 1 cup water and 1/4 teaspoon fine sea salt in a small saucepan. Bring to a boil, cover, and reduce the heat to low. Simmer for 15 minutes, until the water is absorbed. Remove from the heat and let stand, covered, for 5 minutes, then fluff.

4. While the quinoa cooks, heat a large nonstick skillet over medium heat. Add the seasoned chicken and cook for 5–7 minutes per side, until browned and the thickest part reaches 175°F. Transfer to a plate and rest for 5 minutes.

5. Add 1 tablespoon olive oil and the sliced onion to the same skillet. Cook over medium heat for 3 minutes, stirring and loosening the browned bits. Add the prepared kale, the other 2 minced garlic cloves, 1/2 teaspoon fine sea salt, and 2 tablespoons water. Cover and cook for 3 minutes, then uncover and stir for 1–2 minutes, until tender and most of the moisture has evaporated. Remove from the heat and stir in the remaining 1 tablespoon lemon juice.

6. Slice the rested chicken. Divide the quinoa between two bowls, pile the lemony kale and onions alongside, and arrange the chicken on top. Spoon any resting juices over the chicken and serve.

Want more detail? See the temperature guide.

Ingredients

• Kroger® Lentil Beans

  3/4 cup dry (about 5 oz), rinsed and picked over $2.19
• Butternut Squash

  1 lb before peeling and seeding, yielding about 12 oz flesh $1.49
• Jumbo Yellow Onions

  8 oz $0.89
• Garlic

  3 cloves $0.79
• Organic Ginger Root

  1/2 oz, yielding about 1 tablespoon grated $3.99
• Olive oil

  2 tablespoons
• Sweet paprika

  2 teaspoons
• Ground coriander

  1 teaspoon
• Ground fenugreek

  1/4 teaspoon
• Ground cinnamon

  1/4 teaspoon
• Cayenne pepper

  1/8 teaspoon
• Table salt

  1 1/4 teaspoons
• Tomato paste

  2 tablespoons
• Apple cider vinegar

  1 teaspoon

Instructions

1. Peel and seed 1 lb butternut squash, then cut the flesh into 1/2-inch cubes. Peel and finely dice 8 oz yellow onion.

2. Mince 3 garlic cloves. Peel and grate 1/2 oz ginger to make about 1 tablespoon. Rinse and pick over 3/4 cup dry lentils.

3. Measure the berbere-inspired seasoning into a small bowl:

   • 2 teaspoons sweet paprika
   • 1 teaspoon ground coriander
   • 1/4 teaspoon ground fenugreek
   • 1/4 teaspoon ground cinnamon
   • 1/8 teaspoon cayenne pepper

4. Heat 2 tablespoons olive oil in a medium heavy pot over medium heat. Add the diced onion and cook for 8 minutes, stirring frequently, until softened and golden at the edges.

5. Add the prepared garlic and ginger and cook for 1 minute, stirring. Add the seasoning mixture and stir for 30 seconds, keeping the heat low enough that the spices do not scorch.

6. Add the rinsed lentils, 3 cups water, and 1 1/4 teaspoons table salt. Bring to a boil, then reduce the heat and simmer gently, partially covered, for 10 minutes.

7. Stir in the cubed squash. Continue simmering, partially covered, for 20–25 minutes, stirring occasionally, until the lentils are tender and the squash yields easily to a fork. If the stew becomes too thick before the lentils soften, add 1/4 cup water.

8. Stir in 2 tablespoons tomato paste and simmer uncovered for 3 minutes. Mash a few squash cubes against the side of the pot to thicken the stew, then stir in 1 teaspoon apple cider vinegar.

9. Ladle into two deep bowls, arranging a few intact squash cubes on top so their golden color contrasts with the spiced lentils.

Want more detail? See the temperature guide.