Careme

Ingredients

• Simple Truth® Natural Boneless and Skinless Fresh Chicken Thighs Griller Pack BIG DEAL!

  1 lb $4.49
• Kroger® Gold Potatoes

  12 oz $2.49
• Zucchini

  12 oz $2.69
• Fresh Roma Tomato

  8 oz $1.99
• Garlic

  2 cloves $1.29
• Simple Truth Organic® Oregano

  2 teaspoons fresh leaves $2.79
• Olive oil

  3 tablespoons
• Fine sea salt

  2 1/2 teaspoons
• Smoked sweet paprika

  1/2 teaspoon
• Black pepper

  1/4 teaspoon
• Red wine vinegar

  1 teaspoon

Instructions

1. Heat the oven to 425°F with racks in the upper and lower thirds. Set out one large rimmed sheet pan and one smaller roasting tray. Pat 1 lb chicken thighs dry, unfold them, and season evenly with 1 teaspoon fine sea salt. Set aside while you prepare the vegetables.

2. Scrub 12 oz gold potatoes and cut into 1/2-inch cubes. Toss on the large sheet pan with 1 tablespoon olive oil and 1/2 teaspoon fine sea salt. Spread across one half of the pan, leaving the other half for the chicken. Roast on the lower rack for 10 minutes.

3. While the potatoes get their head start, cut 12 oz zucchini into 3/4-inch half-moons. Toss on the smaller tray with 1 tablespoon olive oil and 1/2 teaspoon fine sea salt, then spread into a single layer.

4. Prepare the adult's sauce mixture in a bowl:

   • 8 oz Roma tomatoes, cut into small dice
   • 2 garlic cloves, minced
   • 1/2 teaspoon smoked sweet paprika
   • 1/2 teaspoon fine sea salt
   • 1/4 teaspoon black pepper

5. After the potatoes have roasted for 10 minutes, turn them and arrange the seasoned chicken on the empty half of their pan without overlapping. Put the zucchini tray on the upper rack. Roast both trays for 20–25 minutes, turning the zucchini halfway through, until the potatoes are tender and the chicken reaches 175°F in its thickest part. Remove the zucchini earlier if browned and tender. Rest the chicken for 3 minutes.

6. While the chicken roasts, heat 1 tablespoon olive oil in a small skillet over medium heat. Add the tomato sauce mixture and cook, stirring frequently, for 10–12 minutes until the tomatoes collapse into a chunky sauce. Add 2 tablespoons water if it begins sticking.

7. Chop 2 teaspoons fresh oregano leaves. Stir the oregano and 1 teaspoon red wine vinegar into the tomato sauce, then remove from the heat.

8. Slice the rested chicken into manageable pieces. Serve about half the chicken to the adult and divide the other half between the two kids, adjusting for appetite. Divide the potatoes among the three plates. Give the adult half the zucchini and spoon the smoky tomato sauce over their chicken; serve the kids' zucchini separately from their plain chicken and potatoes.

Want more detail? See the temperature guide.

Ingredients

• La Preferida® Lentils Dry Beans

  1 cup dry (about 7 oz) $1.89
• Cauliflower

  3/4 lb $3.29
• Organic spinach

  1/2 bunch (about 3 oz) $3.49
• Roma tomatoes

  1/2 lb $1.99
• Garlic

  2 cloves $1.29
• Ginger root

  2 teaspoons finely grated $4.99
• Canola oil

  2 tablespoons
• Ground turmeric

  1/4 teaspoon
• Brown mustard seeds

  1/2 teaspoon
• Ground cayenne pepper

  1/8 teaspoon
• Fine sea salt

  1 3/8 teaspoons, divided
• Chateau Ste. Michelle Eroica Riesling Washington White Wine

  1 bottle $25.99

Instructions

1. Rinse and pick over 1 cup dry lentils. Mince 2 garlic cloves and dice 1/2 lb Roma tomatoes, keeping the tomatoes separate.

2. Cut 3/4 lb cauliflower into small, roughly 1-inch florets, thinly slicing any tender stems. Wash and roughly chop 1/2 bunch spinach (about 3 oz). Finely grate enough ginger root to measure 2 teaspoons.

3. Heat 2 teaspoons canola oil in a medium saucepan over medium heat. Add the minced garlic and stir for 30 seconds without browning. Stir in 1/4 teaspoon ground turmeric, then immediately add the rinsed lentils, 3 cups water, and 3/4 teaspoon fine sea salt. Bring to a boil, reduce to a gentle simmer, and partially cover. Cook for 30–35 minutes, stirring occasionally, until completely tender. If the pan becomes dry before the lentils soften, add water 1/4 cup at a time.

4. While the lentils simmer, heat 1 tablespoon canola oil in a large skillet over medium-high heat. Add the prepared cauliflower and 1/2 teaspoon fine sea salt. Cook for 3 minutes, stirring occasionally. Add 1/4 cup water, cover, and cook over medium heat for 5–7 minutes, until tender enough for the kids. Uncover and let any liquid evaporate. Transfer the cauliflower to a covered bowl, setting aside half for the kids and half for the adult.

5. Once the lentils are tender, stir in the diced tomatoes. Simmer uncovered for 5–7 minutes, until the tomatoes soften. Mash a few spoonfuls against the side of the pan to thicken the curry, leaving most lentils whole. Cover and keep warm over very low heat.

6. For the adult topping, heat 1 teaspoon canola oil in the emptied skillet over medium heat. Add 1/2 teaspoon brown mustard seeds and cover briefly until they begin to pop, about 30–60 seconds. Lower the heat and stir in the prepared ginger and 1/8 teaspoon ground cayenne pepper for 20 seconds. Add the adult's cauliflower, the prepared spinach, 1/8 teaspoon fine sea salt, and 2 tablespoons water. Toss for 2–3 minutes, until the spinach wilts and the cauliflower is hot.

7. Spoon the mild lentil curry into one larger adult bowl and two smaller children's bowls. Top the adult bowl with the spiced cauliflower and spinach. Serve the children's plain cauliflower separately, cutting it smaller as needed and letting their portions cool slightly before serving.

Want more detail? See the temperature guide.

Ingredients

• Fresh wild-caught coho salmon fillet

  1 lb $16.99
• Fresh bagged green beans

  12 oz $3.99
• Yukon Gold potatoes

  12 oz $1.49
• Red bell pepper

  1/2 large pepper, about 3 oz $1.67
• Roma tomatoes

  4 oz $1.99
• Yellow onion

  2 oz $0.99
• Garlic

  2 cloves $1.29
• Fresh basil

  2 tablespoons loosely packed leaves, about 1/8 oz $2.79
• Olive oil

  2 tablespoons plus 1 teaspoon
• Unsalted butter

  1 tablespoon
• Fine sea salt

  2 3/8 teaspoons, divided
• Smoked paprika

  1/4 teaspoon
• Red wine vinegar

  1 teaspoon
• Chateau De Sancerre White Wine

  1 bottle $42.99

Instructions

1. Heat the oven to 425°F with racks in the upper and lower thirds. Line two baking sheets with parchment. Cut 12 oz Yukon Gold potatoes into 1/2-inch wedges. Toss on one sheet with 1 tablespoon olive oil and 1/2 teaspoon fine sea salt, then spread out with a cut side down.

2. Pat 1 lb coho salmon dry and remove any pin bones. Divide into one 8-oz adult portion and two 4-oz children's portions. Season evenly with 1 teaspoon fine sea salt, place skin-side down on the second sheet, and refrigerate while you prepare the vegetables.

3. Prepare the pepper-tomato sauce vegetables:

   • 1/2 large red bell pepper, about 3 oz: remove seeds and cut into thin, short strips.
   • 4 oz Roma tomatoes: finely chop, keeping their juices.
   • 2 oz yellow onion: thinly slice.
   • 2 garlic cloves: finely chop.

4. Trim 12 oz green beans and set aside.

5. Put the potatoes on the upper oven rack and roast for 20 minutes. Meanwhile, heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the prepared onion and pepper with 3/8 teaspoon fine sea salt (1/4 teaspoon plus 1/8 teaspoon). Cook for 7–8 minutes, stirring occasionally, until softened.

6. Add the prepared garlic and 1/4 teaspoon smoked paprika to the skillet; stir for 30 seconds. Add the prepared tomatoes and 2 tablespoons water. Reduce the heat to medium-low and simmer for 10–12 minutes, stirring occasionally, until soft and spoonably thick. Remove from the heat and stir in 1 tablespoon unsalted butter and 1 teaspoon red wine vinegar. Transfer the sauce to a bowl and cover to keep warm.

7. After the potatoes have roasted for 20 minutes, turn them and put the salmon on the lower rack. Roast the salmon for 9–13 minutes, checking the smaller portions first, until the center reaches 125°F. Transfer finished portions to a warm plate and rest for 3 minutes. Let the potatoes finish roasting until golden and tender, about 30–35 minutes total.

8. While the salmon roasts, wipe out the skillet. Add the trimmed beans, 1 teaspoon olive oil, 1/2 teaspoon fine sea salt, and 3 tablespoons water. Cover and cook over medium-high heat for 4 minutes. Uncover and cook for another 3–5 minutes, tossing, until the water evaporates and the beans are tender with a little bite.

9. Thinly slice 2 tablespoons loosely packed basil leaves. Spoon the pepper-tomato sauce onto the adult's plate, set the larger salmon portion over it, and scatter with the basil. Give the adult half the potatoes and beans. Divide the smaller salmon portions and the other half of the potatoes and beans between two children's plates, keeping each component separate.

Want more detail? See the temperature guide.