Careme

Ingredients

• Simple Truth® Mild Italian Chicken Sausage

  8 oz $5.99
• Kroger® Penne Rigate Pasta

  6 oz $1.33
• Zucchini

  1 lb $1.79
• Fresh Roma Tomato

  1 lb $1.29
• Garlic

  2 cloves $0.79
• Olive oil

  1 tablespoon
• Morton kosher salt

  2 tablespoons plus 2¾ teaspoons, divided

Instructions

1. Dice 1 lb Roma tomatoes, cut 1 lb zucchini into ½-inch half-moons, and mince 2 garlic cloves.

2. Remove the casings from 8 oz mild Italian chicken sausage and crumble the sausage. It is already seasoned, so do not presalt it.

3. Bring 2 quarts water to a boil in a pot. Stir in 2 tablespoons plus 2 teaspoons Morton kosher salt.

4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the prepared sausage and cook, breaking it into small pieces, for 6–8 minutes, until it reaches 165°F.

5. Add 6 oz penne to the boiling water and cook until just shy of al dente, following the package timing. Before draining, reserve ½ cup pasta water.

6. Add the prepared zucchini and ½ teaspoon Morton kosher salt to the sausage skillet. Cook for 4–5 minutes, stirring occasionally, until lightly browned and nearly tender.

7. Add the prepared tomatoes and garlic with ¼ teaspoon Morton kosher salt. Cook for 4–5 minutes, stirring, until the tomatoes soften into a chunky sauce.

8. Add the drained penne to the skillet. Toss for about 1 minute, adding reserved pasta water a tablespoon at a time until the sauce coats the pasta. Divide between two bowls and serve.

Want more detail? See the temperature guide.

Ingredients

• Simple Truth Organic® Red Lentils

  3/4 cup dry $3.49
• Butternut squash

  12 oz peeled and cubed, from about 1 1/2 lb whole squash $1.49
• Organic Rainbow Chard

  16 oz $2.99
• Kroger® Enriched Long Grain White Rice

  1/2 cup dry $1.79
• Yellow onion

  1/2 medium onion, about 4 oz $0.89
• Garlic

  2 cloves $0.79
• Organic ginger root

  1 tablespoon grated $3.99
• Unsweetened coconut milk

  1/2 cup
• Neutral cooking oil

  1 tablespoon
• Ground coriander

  1 teaspoon
• Ground cumin

  1 teaspoon
• Ground turmeric

  1/2 teaspoon
• Crushed red pepper

  1/4 teaspoon
• Morton kosher salt

  2 1/4 teaspoons, divided
• Organic lime

  1 $1.29

Instructions

1. Peel and cut 12 ounces butternut squash into 3/4-inch cubes. Wash 16 ounces rainbow chard; finely chop the stems and roughly chop the leaves, keeping them separate.

2. Dice 1/2 medium yellow onion (about 4 ounces), mince 2 cloves garlic, and grate 1 tablespoon ginger. Rinse 3/4 cup dry red lentils in a fine-mesh sieve.

3. Mix the spice blend:

   • 1 teaspoon ground coriander
   • 1 teaspoon ground cumin
   • 1/2 teaspoon ground turmeric
   • 1/4 teaspoon crushed red pepper

   Set it beside the stove.

4. Rinse 1/2 cup dry white rice. Bring it to a boil with 1 cup water and 1/4 teaspoon Morton kosher salt. Cover, reduce to low, and cook for 17 minutes. Turn off the heat and let it stand, covered, for 5 minutes; start the curry while the rice cooks.

5. Heat 1 tablespoon neutral cooking oil in a wide, deep skillet over medium heat. Add the diced onion and chard stems; cook for 4 minutes, stirring. Add the minced garlic and grated ginger and cook for 1 minute, then stir in the spice blend for 30 seconds.

6. Add the rinsed lentils, cubed squash, 1/2 cup unsweetened coconut milk, 2 cups water, and 2 teaspoons Morton kosher salt. Bring to a gentle simmer, cover, and cook for 18 minutes, stirring occasionally, until the squash and lentils are tender.

7. Stir in the chard leaves in handfuls. Simmer uncovered for 4 minutes, until wilted and the curry is spoonable. Squeeze in the juice of 1 lime.

8. Fluff the rice, divide it between two bowls, and spoon the squash, chard, and lentil curry over the top.

Want more detail? See the temperature guide.

Ingredients

• Fresh Coho Salmon Fillet

  12 oz, cut into two portions $18.99
• Bok choy

  12 oz $2.99
• Whole baby bella mushrooms

  8 oz $3.19
• Nishiki medium-grain rice

  1/2 cup dry $13.29
• Ginger root

  1 tablespoon grated $3.99
• Garlic

  2 cloves $0.79
• Soy sauce

  1 tablespoon
• Rice vinegar

  1 tablespoon
• Honey

  2 teaspoons
• Neutral oil

  2 tablespoons
• Morton kosher salt

  1 1/2 teaspoons
• Fine sea salt

  1/8 teaspoon

Instructions

1. Trim and wash 12 oz bok choy; slice the stems and roughly chop the leaves, keeping them separate. Slice 8 oz mushrooms.

2. Peel and grate 1 tablespoon ginger and mince 2 garlic cloves. Stir them together with:

   • 2 teaspoons soy sauce
   • 1 tablespoon rice vinegar
   • 2 teaspoons honey

   Set this ginger glaze beside the stove.

3. Pat dry two salmon portions, 12 oz total. Season their flesh sides with 3/4 teaspoon Morton kosher salt; let stand while the rice cooks.

4. Rinse 1/2 cup dry rice until the water runs mostly clear. Put it in a small saucepan with 3/4 cup water and 1/8 teaspoon fine sea salt. Bring to a boil, cover, and simmer on low for 15 minutes. Turn off the heat and leave covered for 10 minutes.

5. While the rice simmers, heat 1 tablespoon neutral oil in a large skillet over medium-high heat. Brown the mushrooms for 3 minutes, then add the bok choy stems, leaves, 3/4 teaspoon Morton kosher salt, and 1 teaspoon soy sauce. Cook 3–4 minutes, until the stems are tender-crisp and the leaves wilt. Transfer to a warm plate.

6. Wipe out the skillet and heat 1 tablespoon neutral oil over medium-high heat. Lay the salmon skin-side down and cook for about 5 minutes, until the skin is crisp. Turn and cook about 2 minutes more, pulling the salmon at 125°F. Transfer skin-side up and rest for 3 minutes.

7. Lower the heat to medium. Pour the ginger glaze into the skillet and bubble for 1–2 minutes, stirring, until lightly syrupy.

8. Fluff the rice and divide it between two plates. Add the bok choy and mushrooms, set the salmon on top skin-side up, and spoon the glaze over the flesh, leaving the skin crisp.

Want more detail? See the temperature guide.