Careme

Ingredients

• Kroger® Ground Pork

  12 oz $3.99
• American Beauty Penne Rigate

  6 oz dry $1.00
• Roma tomatoes

  1 lb $1.99
• Zucchini

  12 oz $2.69
• Fresh basil

  1/4 cup loosely packed leaves, about 1/4 oz $2.79
• Garlic

  2 cloves $1.29
• Olive oil

  1 tablespoon plus 1 teaspoon
• Fine sea salt

  4 tablespoons total, mostly for pasta water
• Dried oregano

  1/4 teaspoon
• Red pepper flakes

  1/8 teaspoon

Instructions

1. Finely dice 3/4 lb Roma tomatoes for the shared sauce; dice the other 1/4 lb and keep separate for the adult's finish. Cut 12 oz zucchini into thin half-moons. Thinly slice 2 garlic cloves. Tear 1/4 cup basil leaves, making about 4 tablespoons.

2. Gently mix 12 oz ground pork with 3/4 teaspoon fine sea salt. Put a large pot of 3 liters water on the stove to heat while you start the sauce.

3. Heat 1 teaspoon olive oil in a large skillet over medium-high heat. Add the seasoned pork and cook for 6–8 minutes, breaking it into small crumbles, until lightly browned and reaching 160°F.

4. Add the prepared 3/4 lb tomatoes, 1/2 teaspoon fine sea salt, and 1/4 cup water to the pork. Simmer over medium-low heat for 10–12 minutes, stirring and pressing the tomatoes into a simple sauce. Stir in 2 tablespoons torn basil.

5. While the sauce simmers, add 3 tablespoons plus 1 teaspoon fine sea salt to the boiling pasta water. Add 6 oz dry penne and cook until just tender, following the package timing, usually 10–12 minutes. Drain without rinsing.

6. Meanwhile, heat 2 teaspoons olive oil in a second large skillet over medium-high heat. Add the prepared zucchini and 1/2 teaspoon fine sea salt. Cook for 6–8 minutes, turning occasionally, until tender with golden edges. Transfer to a plate, keeping two small portions separate for the kids.

7. For the adult's finish, lower the zucchini skillet to medium and add 1 teaspoon olive oil. Add the following:

   • 2 prepared sliced garlic cloves
   • 1/4 lb reserved diced tomatoes
   • 1/4 teaspoon dried oregano
   • 1/8 teaspoon red pepper flakes
   • 1/4 teaspoon fine sea salt

   Cook for 3–4 minutes, stirring, until the garlic is fragrant and the tomatoes soften. Fold in the larger adult portion of cooked zucchini.

8. Toss the drained penne with the shared pork sauce. Set aside two smaller portions for the kids, then fold the adult's portion into the skillet of seasoned vegetables. If either sauce needs loosening, add 1 tablespoon plain water to that portion.

9. Plate the kids' pasta with their zucchini alongside, and serve the adult's vegetable-rich pasta in a warm bowl. Finish with the remaining 2 tablespoons torn basil, keeping the children's garnish separate if preferred.

Want more detail? See the temperature guide.

Ingredients

• Kroger® Ground Pork

  10 oz $3.99
• DeLallo® Pappardelle Egg Pasta

  6 oz $4.39
• Crimini mushrooms

  8 oz $4.99
• Shallots

  2 oz $4.49
• Organic spinach

  1 small bunch, about 4 oz $3.49
• Fresh thyme

  1 teaspoon leaves $2.79
• Unsalted butter

  1 tablespoon
• Olive oil

  1 teaspoon
• Heavy cream

  1/3 cup
• Dijon mustard

  1 teaspoon
• Ground black pepper

  1/4 teaspoon
• Fine table salt

  2 tablespoons plus 1 1/2 teaspoons, divided
• Kendall Jackson Unoaked Avant Chardonnay California White Wine

  1 bottle $13.99

Instructions

1. Gently season 10 oz ground pork with 5/8 teaspoon fine table salt. Set aside while you prepare the vegetables, then wash your hands.

2. Prepare the vegetable topping ingredients, keeping them separate:

   • 8 oz crimini mushrooms, wiped clean and sliced 1/4 inch thick
   • 2 oz shallots, peeled and finely chopped
   • 1 small bunch spinach, about 4 oz, washed, dried, tough stems removed, and leaves roughly chopped
   • 1 teaspoon fresh thyme leaves, finely chopped

3. Bring 2 quarts water to a boil in a pasta pot. Add 2 tablespoons plus 1/4 teaspoon fine table salt. Keep it ready while you cook the mushroom topping.

4. Heat 1 tablespoon unsalted butter in a large skillet over medium-high heat. Add the sliced mushrooms and cook for 7–9 minutes, stirring occasionally, until their moisture evaporates and they become golden.

5. Lower the heat to medium. Add the prepared shallots and thyme, 5/8 teaspoon fine table salt, and 1/4 teaspoon black pepper. Cook for 3 minutes, stirring, until the shallots soften. Add the prepared spinach and cook for 2 minutes until wilted. Stir in 1 teaspoon Dijon mustard and 2 tablespoons water, scraping up the browned bits. Transfer the mushroom-spinach topping to a bowl and cover to keep warm.

6. Add 6 oz pappardelle to the boiling salted water and cook according to the package timing until just tender, generally 7–10 minutes. Before draining, reserve 1 cup pasta water. Cook the pork while the pasta boils.

7. Return the skillet to medium-high heat and add 1 teaspoon olive oil. Add the seasoned pork and cook for 6–8 minutes, breaking it into small crumbles, until lightly browned and the largest clumps reach 160°F.

8. Reduce the heat to low. Stir 1/3 cup heavy cream and 1/4 cup reserved pasta water into the pork. Simmer gently for 2 minutes, scraping up the browned bits. Add the drained pappardelle and toss for 1 minute until glossy, adding reserved pasta water 1 tablespoon at a time if needed.

9. Divide the creamy pork pasta among one larger adult bowl and two smaller children's bowls. Spoon a generous portion of the mushroom-spinach topping over the adult's pasta, leaving the children's sauce mild. Offer the extra topping separately alongside the children's bowls.

Want more detail? See the temperature guide.

Ingredients

• Certified Angus Beef Tri Tip Steak

  1 lb, about 2 steaks, 3/4–1 inch thick $12.99
• Simple Truth Organic Jasmine Rice

  3/4 cup dry (about 5 oz) $3.99
• Fresh Sweet Corn on the Cob

  2 ears $1.25
• Fresh Red Bell Pepper

  1 large $1.67
• Fresh Roma Tomatoes

  1/2 lb $1.99
• Organic Lime

  1 $1.50
• Garlic

  1 small clove $1.29
• Olive oil

  2 tablespoons
• Fine table salt

  2 1/4 teaspoons
• Dried oregano

  1/2 teaspoon
• Ground cumin

  1/4 teaspoon
• Ground chipotle chili

  1/8 teaspoon
• Bodega Catena Malbec Red Wine

  1 bottle $21.99

Instructions

1. Pat 1 lb tri-tip steaks dry and season all over with 1 teaspoon fine table salt. Leave them to season while you start the rice and prepare the vegetables.

2. Rinse 3/4 cup dry jasmine rice and drain. Combine in a small saucepan with 1 1/4 cups water and 1/4 teaspoon fine table salt. Bring to a boil, cover, and reduce to low. Cook for 15 minutes, then remove from the heat and leave covered for 10 minutes. Fluff before serving; prepare the other components while it cooks.

3. Husk 2 ears corn and cut the kernels from the cobs. Core and dice 1 large red bell pepper. Dice 1/2 lb Roma tomatoes and put them in a separate bowl with 1/4 teaspoon fine table salt.

4. Make the adult's dressing by combining the following in a small bowl:

   • Finely grated zest and juice of 1 lime
   • 1 small garlic clove, finely grated
   • 1 tablespoon olive oil
   • 1/2 teaspoon dried oregano, crushed between your fingers
   • 1/4 teaspoon ground cumin
   • 1/8 teaspoon ground chipotle chili

   Keep this dressing separate from the kids' portions.

5. Heat a large heavy skillet over medium-high heat for 2 minutes. Add 1 teaspoon olive oil and the seasoned steaks. Cook for 10–14 minutes total, turning every few minutes, until the center reaches 130°F. Transfer to a cutting board and rest for 8 minutes while you cook the vegetables.

6. Reduce the skillet heat to medium and add 2 teaspoons olive oil. Add the prepared corn and pepper with 3/4 teaspoon fine table salt. Cook for 7–9 minutes, stirring occasionally, until tender and lightly browned.

7. Slice the rested steak thinly across the grain, cutting the kids' shares into manageable bites. Build the adult's bowl with rice, steak, and about half the corn-pepper mixture and tomatoes; spoon the citrus-oregano dressing over it. Divide the other components between the kids' plates, keeping steak, rice, vegetables, and tomatoes separate.

Want more detail? See the temperature guide.