Careme

Ingredients

• Fresh Coho Salmon Fillet

  12 ounces, cut into 2 portions $14.99
• Fresh Brussels Sprouts

  12 ounces $2.99
• Yukon Gold Potatoes

  12 ounces $1.29
• Olive oil

  2 tablespoons
• Fine sea salt

  1 7/8 teaspoons
• Black pepper

  1/4 teaspoon
• Dried thyme

  1/2 teaspoon
• Dijon mustard

  1 tablespoon
• Maple syrup

  2 teaspoons
• Apple cider vinegar

  2 teaspoons
• Fresh diced garlic

  1 teaspoon $3.49

Instructions

1. Heat the oven to 425°F with a rack in the middle. Line a large rimmed sheet pan with parchment. Scrub 12 ounces Yukon Gold potatoes and cut into 1/2-inch pieces. Trim 12 ounces Brussels sprouts and halve them, quartering any especially large sprouts.

2. Pat 12 ounces coho salmon dry, cut into 2 portions, and season the flesh evenly with 3/4 teaspoon fine sea salt. Refrigerate while the vegetables begin roasting.

3. On the sheet pan, toss the prepared potatoes and Brussels sprouts with:

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

   Spread into a single layer, placing the sprouts cut-side down.

4. Roast the vegetables for 20 minutes, turning the potatoes halfway through.

5. Meanwhile, stir together the maple-mustard glaze:

   • 1 tablespoon Dijon mustard
   • 2 teaspoons maple syrup
   • 2 teaspoons apple cider vinegar
   • 1 teaspoon fresh diced garlic

   Set aside until the salmon goes into the oven.

6. Stir the vegetables and make two spaces for the salmon. Add the salmon skin-side down, if skin-on, and spread the maple-mustard glaze over the flesh. Roast for 8–12 minutes, until the salmon reaches 125°F in the thickest part and the vegetables are browned and tender. Transfer the salmon to a plate to rest for 3 minutes; if needed, let the vegetables finish roasting during that rest.

7. Divide the roasted potatoes and Brussels sprouts between two plates. Add a salmon portion to each and spoon any glaze and juices from the resting plate over the fish.

Want more detail? See the temperature guide.

Ingredients

• Simple Truth Organic Dry Green Lentils

  1/2 cup dry (about 3.5 oz) $2.99
• Bob's Red Mill Organic Whole Grain Farro

  1/2 cup dry (about 3 oz) $7.29
• Organic Butternut Squash

  1 small, about 1 1/2 lb (yielding about 1 lb peeled and seeded) $1.99
• Whole White Mushrooms

  8 oz $2.39
• Yellow Onion

  1 small, about 4 oz $0.89
• Fresh Diced Garlic

  1 teaspoon $3.49
• Organic Lemon

  1 $1.29
• Extra-virgin olive oil

  2 tablespoons
• Dried rosemary

  1 teaspoon
• Diamond Crystal kosher salt

  7 teaspoons, divided (much is drained with the cooking water)
• Ground black pepper

  1/2 teaspoon

Instructions

1. Preheat the oven to 425°F. Rinse 1/2 cup dry whole-grain farro. Combine it with 3 cups water and 2 1/2 teaspoons Diamond Crystal kosher salt in a saucepan. Bring to a boil, then simmer gently, partially covered, for 40–45 minutes, until tender but pleasantly chewy. Add a splash of water if needed to keep the farro submerged, then drain well without rinsing. Prepare the other components while it cooks.

2. Peel and seed 1 small butternut squash, about 1 1/2 lb, then cut the approximately 1 lb flesh into 1/2-inch cubes. Trim and halve 8 oz mushrooms, quartering any large ones. Peel 1 small yellow onion, about 4 oz, and cut into thin wedges.

3. Toss the prepared vegetables on a large rimmed baking sheet with:

   • 1 tablespoon extra-virgin olive oil
   • 1 teaspoon dried rosemary, crushed between your fingers
   • 2 3/4 teaspoons Diamond Crystal kosher salt
   • 1/4 teaspoon ground black pepper

   Spread into one layer. Roast for 25–30 minutes, turning halfway through, until the squash is tender and the vegetables are browned.

4. Rinse and check 1/2 cup dry green lentils for debris. Put them in a second saucepan with 2 cups water and 1 3/4 teaspoons Diamond Crystal kosher salt. Bring to a boil, then simmer gently, partially covered, for 25–30 minutes, until tender but intact. Add a splash of water if needed to keep them submerged. Drain well without rinsing.

5. Finely grate the zest from 1 organic lemon, then squeeze its juice. In a large serving bowl, whisk together:

   • All the lemon zest and 2 tablespoons lemon juice
   • 1 tablespoon extra-virgin olive oil
   • 1 teaspoon fresh diced garlic
   • 1/4 teaspoon ground black pepper

   Stir in the warm drained lentils and farro so they absorb the dressing.

6. Divide the dressed lentils and farro between two bowls. Spoon the roasted vegetables generously over the top, keeping the browned squash and mushrooms visible, and serve warm.

Want more detail? See the temperature guide.

Ingredients

• Kroger® Ground Pork

  8 oz $3.99
• Green Cabbage

  1 lb $0.99
• Kroger® Enriched Long Grain White Rice

  1/2 cup dry $1.79
• Jumbo Yellow Onion

  4 oz $0.89
• Organic Ginger Root

  1 tablespoon finely grated $3.99
• Spice World® Fresh Diced Garlic

  1 tablespoon $3.49
• Green Onions

  2 stalks $1.19
• Soy sauce

  1 tablespoon
• Rice vinegar

  2 teaspoons
• Gochugaru (Korean chili flakes)

  2 teaspoons
• Sugar

  1 teaspoon
• Toasted sesame oil

  1 teaspoon
• Neutral cooking oil

  1 tablespoon
• Fine sea salt

  7/8 teaspoon, divided
• Ground black pepper

  1/8 teaspoon

Instructions

1. Gently mix 8 oz ground pork with 1/2 teaspoon fine sea salt and 1/8 teaspoon black pepper. Set aside while you prepare the rice and vegetables.

2. Rinse 1/2 cup dry rice and drain. Place 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 15–18 minutes, until the water is absorbed, then remove from the heat and rest, covered, for 10 minutes.

3. While the rice cooks, core and cut 1 lb green cabbage into roughly 1-inch pieces. Thinly slice 4 oz yellow onion. Thinly slice 2 green onion stalks, keeping the whites and greens separate. Grate enough ginger to measure 1 tablespoon and measure 1 tablespoon diced garlic.

4. Make the chili sauce by stirring together:

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

   Set the sauce beside the stove.

5. Heat a large, wide skillet over medium-high heat. Add 1 tablespoon neutral cooking oil and the seasoned pork. Press the pork into a thin layer and let it brown undisturbed for 2 minutes. Break it into small crumbles and stir-fry for 2–3 minutes more. Add the prepared ginger, garlic, and green onion whites; stir for 30 seconds.

6. Add the sliced yellow onion and chopped cabbage, in two additions if needed, along with 1/4 teaspoon fine sea salt. Stir-fry for 6–8 minutes, until the cabbage has browned edges but retains some bite. The modest vegetable seasoning leaves room for the soy sauce.

7. Pour in the chili sauce and stir-fry for 2–3 minutes, until it lightly coats the vegetables and the pork reaches 160°F. Fold in the prepared green onion greens and remove from the heat.

8. Fluff the rice and divide between two bowls. Spoon the pork and cabbage alongside, keeping the browned cabbage visible, and serve hot.

Want more detail? See the temperature guide.