Careme

Ingredients

• Kroger® Quinoa

  1/2 cup dry (about 3 oz) $3.29
• Butternut squash

  1 small, about 1 1/2 lb whole, yielding about 1 lb peeled and seeded $1.49
• Simple Truth® Natural Boneless Skinless Fresh Chicken Breast

  12 oz $5.49
• Organic kale

  4 oz $3.00
• Garlic

  2 cloves $2.49
• Organic lemon

  1 $1.29
• Olive oil

  2 tablespoons
• Ground cumin

  1 1/4 teaspoons
• Ground coriander

  1/2 teaspoon
• Sweet paprika

  1 teaspoon
• Table salt

  1 7/8 teaspoons, divided
• Ground black pepper

  1/4 teaspoon

Instructions

1. Heat the oven to 425°F. Peel and seed 1 small butternut squash, about 1 1/2 lb whole, and cut the resulting approximately 1 lb flesh into 3/4-inch cubes. Toss on a large rimmed baking sheet with:

   • 1 tablespoon olive oil
   • 1/2 teaspoon ground cumin
   • 1/2 teaspoon sweet paprika
   • 3/4 teaspoon table salt

   Spread in a single layer.

2. Cut 12 oz chicken breast horizontally into cutlets about 1/2 inch thick. Season both sides with:

   • 3/4 teaspoon table salt
   • 3/4 teaspoon ground cumin
   • 1/2 teaspoon ground coriander
   • 1/2 teaspoon sweet paprika
   • 1/4 teaspoon ground black pepper

   Set aside while you finish the vegetable prep.

3. Strip any tough stems from 4 oz kale and thinly slice the leaves; wash and drain. Mince 2 garlic cloves. Zest 1 lemon to obtain 1 teaspoon zest, then squeeze 2 tablespoons juice; reserve the zest and juice separately.

4. Roast the squash for 25–30 minutes, turning after 15 minutes, until tender and browned at the edges. Meanwhile, complete the quinoa and chicken.

5. Rinse 1/2 cup dry quinoa in a fine-mesh strainer. Combine in a small saucepan with 1 cup water and 1/8 teaspoon table salt. Bring to a boil, cover, reduce the heat to low and simmer for 15 minutes. Remove from the heat and let stand, covered, for 5 minutes, then fluff.

6. Heat 2 teaspoons olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for approximately 3–4 minutes per side, until browned and the center reaches 165°F. Transfer to a plate and rest for 5 minutes before slicing.

7. Reduce the skillet heat to medium. Add 1 teaspoon olive oil and the minced garlic; stir for 30 seconds. Add the prepared kale, 1/4 teaspoon table salt and 2 tablespoons water. Cook for 3–4 minutes, stirring, until tender. Remove from the heat and stir in the reserved lemon zest and juice, scraping up the browned pan juices.

8. Divide the quinoa between two bowls. Arrange the roasted squash, lemony kale and sliced chicken over the top, then spoon the skillet juices over both bowls and serve.

Want more detail? See the temperature guide.

Ingredients

• Fresh Coho Salmon Fillet

  12 ounces, cut into 2 equal portions $14.99
• Brussels sprouts

  3/4 pound $2.99
• Yukon Gold potatoes

  3/4 pound $1.29
• Garlic

  2 cloves $2.49
• Olive oil

  2 tablespoons
• Dijon mustard

  1 tablespoon
• Honey

  1 tablespoon
• Apple cider vinegar

  1 tablespoon
• Fine sea salt

  1 7/8 teaspoons, divided
• Ground black pepper

  1/2 teaspoon, divided

Instructions

1. Heat the oven to 425°F. Line a large rimmed sheet pan with parchment. Trim and halve 3/4 pound Brussels sprouts, quartering any especially large ones. Scrub 3/4 pound Yukon Gold potatoes and cut into 1/2-inch wedges.

2. Toss the prepared vegetables on the sheet pan with 1 1/2 tablespoons olive oil, 1 1/8 teaspoons fine sea salt, and 1/4 teaspoon ground black pepper. Spread in a single layer, placing the sprouts cut-side down. Roast for 20 minutes.

3. While the vegetables roast, pat 12 ounces coho salmon dry and cut into 2 equal portions, checking for pin bones. Season with 3/4 teaspoon fine sea salt and refrigerate until ready to roast.

4. Mince 2 garlic cloves. In a small bowl, whisk together the glaze:

   • 2 minced garlic cloves
   • 1 tablespoon Dijon mustard
   • 1 tablespoon honey
   • 1 tablespoon apple cider vinegar
   • 1/2 tablespoon olive oil
   • 1/4 teaspoon ground black pepper

   Reserve half the glaze in a separate bowl for serving, keeping it away from the raw fish.

5. Turn the potatoes and sprouts, then move them toward the edges of the pan. Set the salmon skin-side down in the cleared space and brush with the unreserved glaze. Roast for 10–12 minutes, until the salmon reaches 125°F in the thickest part and the vegetables are tender and browned. Let the salmon rest for 3 minutes.

6. Divide the roasted potatoes and Brussels sprouts between two plates. Add a salmon portion to each and spoon the reserved glaze over the fish.

Want more detail? See the temperature guide.

Ingredients

• Kroger® Ground Pork

  8 oz $3.99
• Green cabbage

  1 lb $0.99
• Long-grain white rice

  3/4 cup dry (about 5 oz) $1.79
• Garlic

  3 cloves $2.49
• Fresh ginger

  1 tablespoon finely minced $3.99
• Neutral cooking oil

  1 tablespoon
• Sichuan peppercorns

  1 teaspoon
• Crushed red pepper flakes

  1/2 teaspoon
• Soy sauce

  2 teaspoons
• Unseasoned rice vinegar

  1 tablespoon
• Granulated sugar

  1/2 teaspoon
• Fine table salt

  1 teaspoon, divided

Instructions

1. Trim and core 1 lb green cabbage. Tear the leaves into roughly 2-inch pieces, thinly slice the thick ribs, and dry everything thoroughly. Mince 3 garlic cloves and measure 1 tablespoon finely minced fresh ginger.

2. Gently mix 8 oz ground pork with 1/2 teaspoon fine table salt. Let stand while you start the rice.

3. Rinse 3/4 cup dry long-grain white rice. Place in a small saucepan with 1 1/4 cups water and 1/4 teaspoon fine table salt. Bring to a boil, cover, and cook over low heat for 15–18 minutes, until tender and the water is absorbed. Remove from the heat and rest, covered, for 5 minutes. Fluff before serving.

4. While the rice cooks, stir together the sauce in a small bowl:

   • 2 teaspoons soy sauce
   • 1 tablespoon unseasoned rice vinegar
   • 1/2 teaspoon granulated sugar
   • 1 tablespoon water

5. Toast 1 teaspoon Sichuan peppercorns in a dry, large skillet over medium heat for 1–2 minutes, until fragrant. Transfer to a mortar or cutting board and crush finely.

6. Heat 1 tablespoon neutral cooking oil in the skillet over medium-high heat. Add the seasoned pork, press into a thin layer, and leave undisturbed for 2 minutes to brown. Break into small crumbles and cook for another 2–3 minutes, until it reaches 160°F. Transfer to a bowl, leaving the rendered fat in the skillet.

7. Raise the heat to high. Add half the prepared cabbage and cook for 3–4 minutes, tossing occasionally, until blistered in spots; transfer to a plate. Repeat with the second half for 3–4 minutes. Return all the cabbage to the skillet and season with the final 1/4 teaspoon fine table salt.

8. Push the cabbage aside. Add the prepared garlic and ginger, crushed Sichuan peppercorns, and 1/2 teaspoon crushed red pepper flakes to the exposed skillet. Stir for 20–30 seconds, then toss through the cabbage. Return the cooked pork, add the sauce, and stir-fry for 1–2 minutes until glossy and hot; the cabbage should retain a little crunch.

9. Divide the rice between two bowls and spoon the pork and cabbage alongside it, including the fragrant pan juices.

Want more detail? See the temperature guide.