Careme

Ingredients

• Simple Truth® Mild Italian Chicken Sausage

  8 ounces $5.99
• Kroger® Penne Rigate Pasta

  6 ounces $1.33
• Zucchini

  12 ounces $1.79
• Fresh Roma Tomato

  8 ounces $1.29
• Jumbo Yellow Onion

  4 ounces $0.89
• Garlic

  2 cloves $0.79
• Olive oil

  1 tablespoon
• Table salt

  2 tablespoons plus 1/2 teaspoon
• Dried oregano

  1/2 teaspoon

Instructions

1. Slice 12 ounces zucchini into half-moons, toss with 1/2 teaspoon table salt, and let stand while you prepare the other ingredients. Pat dry before cooking.

2. Dice 4 ounces yellow onion, chop 8 ounces Roma tomatoes, and mince 2 cloves garlic. Remove the casings from 8 ounces chicken sausage.

3. Bring 2 quarts water to a boil in a large pot. Stir in 2 tablespoons table salt, add 6 ounces penne, and cook until al dente, about 10–11 minutes. Drain; do not rinse.

4. Meanwhile, heat 2 teaspoons olive oil in a large skillet over medium-high heat. Brown the zucchini for about 5 minutes, then transfer it to a plate.

5. Add 1 teaspoon olive oil to the skillet. Crumble in the sausage and cook, stirring, until browned and 165°F in the center, about 7 minutes.

6. Add the prepared onion and cook for 3 minutes. Stir in the prepared garlic and 1/2 teaspoon dried oregano for 30 seconds, then add the prepared tomatoes. Cook until the tomatoes soften, about 4 minutes.

7. Return the zucchini to the skillet. Add the drained penne and 1/3 cup fresh water; toss over the heat for 1–2 minutes, until the pasta is lightly coated. Divide between two warm bowls and serve.

Want more detail? See the temperature guide.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin

  1 lb $2.99
• Red Cabbage

  12 oz $1.29
• Large Gala Apple

  1 medium (about 6 oz) $1.79
• Jumbo Yellow Onion

  1/2 small onion (about 3 oz) $0.89
• Kroger® Jasmine Rice

  1/2 cup dry $3.89
• Garlic

  2 cloves $0.79
• Diamond Crystal kosher salt

  4 1/3 tsp
• Neutral oil

  4 tsp
• Low-sodium soy sauce

  1 tsp
• Apple cider vinegar

  3 tbsp
• Brown sugar

  1 tsp

Instructions

1. Slice 1 lb pork tenderloin into 1-inch-thick medallions. Season with 2 tsp Diamond Crystal kosher salt and set aside while preparing the sides.

2. Thinly slice 12 oz red cabbage and 1/2 small yellow onion (about 3 oz). Core and thinly slice 1 medium Gala apple (about 6 oz).

3. Make the adobo glaze. Combine:

   • 2 garlic cloves, minced
   • 1 tsp low-sodium soy sauce
   • 2 tbsp apple cider vinegar
   • 1 tsp brown sugar

   Stir in 1/3 cup water.

4. Bring 3/4 cup water to a boil in a small covered saucepan. Stir in 1/2 cup dry jasmine rice and 1/3 tsp Diamond Crystal kosher salt. Cover, reduce to low, and simmer for 15 minutes; turn off the heat and leave covered for 5 minutes.

5. While the rice cooks, heat 2 tsp neutral oil in a large skillet over medium-high heat. Cook the sliced onion for 2 minutes, then add the sliced cabbage and apple with 2 tsp Diamond Crystal kosher salt. Cook, stirring, for 6–8 minutes until tender-crisp. Stir in 1 tbsp apple cider vinegar and transfer the cabbage-apple side to a serving dish.

6. Wipe the skillet clean and dry. Heat 2 tsp neutral oil over medium-high heat and sear the pork medallions for 1–2 minutes per side. Add the adobo glaze and simmer, turning the pork, until it reaches 145°F and the glaze lightly coats it, about 2–3 minutes more. Rest the pork for 3 minutes.

7. Fluff the rice and divide it between two plates. Add the cabbage-apple side, top with the pork, and spoon the pan glaze over it.

Want more detail? See the temperature guide.

Ingredients

• Fresh Coho Salmon Fillet

  1 lb $14.99
• Butternut Squash

  1½ lb whole, yielding about 1 lb peeled and cubed $1.49
• Organic Lacinato Kale

  4 oz leaves $3.00
• Fresh Organic Lemon

  1 $1.29
• Garlic

  1 clove $0.79
• Olive oil

  2½ tablespoons
• Dried oregano

  1 teaspoon
• Morton kosher salt

  2½ teaspoons
• Whitehaven Sauvignon Blanc New Zealand White Wine

  1 bottle $26.99

Instructions

1. Heat the oven to 425°F. Line two baking sheets with parchment.

2. Pat 1 lb coho salmon dry and season it with 1¼ teaspoons Morton kosher salt. Set it aside while you prepare the vegetables.

3. Peel and seed 1½ lb whole butternut squash; cut the flesh into ½-inch cubes. Toss with 1 tablespoon olive oil and 1 teaspoon Morton kosher salt. Spread on one baking sheet and roast for 20 minutes.

4. Strip and tear 4 oz lacinato kale leaves. Toss with ½ tablespoon olive oil and ¼ teaspoon Morton kosher salt; set aside until the squash has had its first 20 minutes in the oven.

5. Make the lemon-oregano dressing: zest and juice 1 lemon, then mix its zest and juice with 1 finely grated garlic clove, 1 teaspoon dried oregano, and ½ tablespoon olive oil.

6. After the squash has roasted for 20 minutes, toss it and add the prepared kale to its baking sheet. Rub the salmon with the remaining ½ tablespoon olive oil and place it on the second sheet. Roast both sheets for 12–14 minutes, until the salmon reaches 125°F and the squash is tender.

7. Rest the salmon for 3 minutes. Divide the squash and kale between two plates, add the salmon, and spoon over the lemon-oregano dressing.

Want more detail? See the temperature guide.