Careme

Ingredients

• Copper River salmon fillets

  2 fillets, about 6 oz each
• Jumbo Red Onions

  1 medium, thinly sliced $0.99
• Fresh Organic Lemons

  1 large, zested and juiced $0.99
• Cucumber

  1, thinly sliced $0.89
• Green Top Red Radishes

  1/2 bunch, thinly sliced $1.99
• Green Onions

  2, thinly sliced $1.09
• Parsley

  1/3 cup chopped $1.29
• Garlic

  2 cloves, grated or minced $0.79
• Fresh Jalapeno Peppers

  1 small, seeded and minced, optional $1.99
• Dijon mustard

  1 1/2 tablespoons
• Olive oil

  3 tablespoons, divided
• Apple cider vinegar or white wine vinegar

  1 tablespoon
• Honey

  1 teaspoon
• Kosher salt and black pepper

  to taste
• Cooked rice or crusty bread

  optional, for serving
• Stoller Family Estate Willamette Valley Pinot Noir

  750 ml $24.99

Instructions

1. Prep the produce: thinly slice the red onion, cucumber, radishes, and green onions; chop the parsley; grate the garlic; zest and juice the lemon, keeping 1 tablespoon juice aside for the salad.
2. Make the yassa marinade by whisking the remaining lemon juice, lemon zest, Dijon, garlic, honey, optional jalapeño, 2 tablespoons olive oil, 1/2 teaspoon salt, and several grinds of black pepper; spoon 1 tablespoon of this mixture over the salmon and let it sit while the grill heats, about 10 minutes.
3. Heat a grill or grill pan to medium-high and oil the grates; meanwhile toss the sliced red onion with the rest of the yassa marinade in a small bowl.
4. Cook the onions in a grill-safe skillet or on the stovetop over medium heat for 8 to 10 minutes, stirring often, until softened, glossy, and lightly caramelized; add a splash of water if they darken too quickly.
5. Grill the salmon skin-side down for 4 to 5 minutes, then flip and cook 2 to 4 minutes more, until just cooked through and the center reaches 125–130°F for medium or 145°F for fully cooked.
6. While the salmon grills, make the cucumber-radish salad: toss cucumber, radishes, green onions, parsley, reserved 1 tablespoon lemon juice, vinegar, remaining 1 tablespoon olive oil, a pinch of salt, and black pepper; taste and adjust with more salt or lemon if needed.
7. Plate the salmon over the warm yassa onions, pile the cucumber-radish salad alongside, and serve with rice or bread if you want a heartier dinner.

Ingredients

• fully cooked leftover ground pork

  8 oz
• pad Thai rice noodles

  6 oz $3.59
• bok choy

  8 oz $2.99
• green onions

  3, thinly sliced; whites and greens separated $1.09
• garlic

  2 cloves, minced $0.79
• fresh ginger

  1 tablespoon minced $3.99
• lime

  1, juiced, plus wedges for serving if desired $1.29
• cilantro

  1/3 cup chopped $1.69
• neutral oil

  1 tablespoon
• fish sauce

  1 tablespoon plus 1 teaspoon
• soy sauce

  1 tablespoon plus 1 teaspoon
• brown sugar

  2 teaspoons
• chili-garlic sauce or sriracha

  1–2 teaspoons, to taste
• black pepper

  to taste
• Elouan Pinot Noir Oregon Red Wine

  750 ml $16.99

Instructions

1. Prep everything before soaking the noodles: slice the bok choy stems into 1/2-inch pieces, roughly chop the leaves, mince the garlic and ginger, slice the green onions, chop the cilantro, and break up the fully cooked leftover pork if it is clumped.
2. In a small bowl, stir together the fish sauce, soy sauce, lime juice, brown sugar, chili-garlic sauce, and 3 tablespoons water until the sugar dissolves.
3. Bring a kettle or pot of water to a boil. Place the rice noodles in a heatproof bowl, cover with hot water, and soak until pliable but still slightly firm, 6–8 minutes; drain and rinse briefly with cool water so they do not continue softening.
4. Heat a large skillet or wok over medium-high heat. Add the oil, then add the bok choy stems and the white parts of the green onions; stir-fry for 2–3 minutes until bright and crisp-tender.
5. Add the garlic and ginger and stir for 30 seconds until fragrant. Add the fully cooked ground pork and stir-fry for 1–2 minutes, just until hot throughout.
6. Add the drained noodles, bok choy leaves, and sauce. Toss constantly for 2–3 minutes, adding a splash of water if the pan looks dry, until the noodles are tender, glossy, and evenly coated.
7. Remove from the heat and toss in most of the cilantro and green onion tops. Plate in shallow bowls and finish with the remaining herbs, black pepper, and lime wedges if desired.

Ingredients

• Choice Tri-Tip Beef Steaks Family Pack

  12–14 oz tri-tip steaks $9.99
• Eggplant

  1 medium eggplant $1.99
• Kroger® Original Couscous

  1/2 cup dry couscous $2.49
• Kroger® Fresh Grape Tomatoes

  1 cup, halved $2.79
• Cucumber

  1/2 cucumber, finely diced $0.89
• Fresh Organic Lemon

  1 lemon, zested and juiced $0.99
• Garlic

  2 cloves, grated or minced $0.79
• Parsley

  1/3 cup chopped $1.29
• Olive oil

  3 tablespoons, divided
• Ground cumin

  1 teaspoon
• Ground coriander

  1 teaspoon
• Smoked paprika

  3/4 teaspoon
• Cayenne pepper or chili flakes

  1/8–1/4 teaspoon
• Kosher salt and black pepper

  to taste
• Unsalted butter

  1 tablespoon, optional for couscous
• Water or broth

  2/3 cup

Instructions

1. Preheat the broiler with a rack 5–6 inches from the heat. Line a sheet pan with foil, lightly oil it, slice the eggplant into 1/2-inch rounds, halve the tomatoes, dice the cucumber, chop the parsley, and zest and juice the lemon.
2. Mix the cumin, coriander, smoked paprika, cayenne, grated garlic, 1 tablespoon lemon juice, 2 tablespoons olive oil, 3/4 teaspoon salt, and several grinds of black pepper into a loose Tunisian-style spice paste. Rub half over the tri-tip steaks and toss the rest with the eggplant slices.
3. Broil the eggplant on the prepared sheet pan until browned and tender, about 6–8 minutes per side. Transfer to a platter and tent loosely while you cook the steak.
4. While the eggplant broils, bring 2/3 cup water or broth, a pinch of salt, 1 teaspoon olive oil, and the optional butter to a boil. Stir in the couscous, cover, remove from heat, and let stand 5 minutes; fluff with a fork and stir in lemon zest and a spoonful of parsley.
5. Broil the tri-tip steaks on the same sheet pan until deeply browned and cooked to your preference, about 4–6 minutes per side for medium-rare depending on thickness, aiming for 130–135°F before resting. Rest the steaks on a cutting board for 8 minutes.
6. Make the relish by tossing the tomatoes, cucumber, remaining parsley, 1 tablespoon lemon juice, 1 teaspoon olive oil, a pinch of salt, and black pepper. Taste and add more lemon if you want it brighter.
7. Spread the couscous onto two plates, layer on the broiled eggplant, slice the tri-tip thinly across the grain, and fan it over the top. Spoon the cucumber-tomato relish around the plate and finish with any steak resting juices.