Careme

Ingredients

• Kroger® Fresh Natural Pork Tenderloin

  1 pound $3.99
• Zucchini

  1 pound $2.69
• Fresh Blackberries

  6 ounces $4.99
• Maple syrup

  2 tablespoons
• Apple cider vinegar

  1½ tablespoons
• Dijon mustard

  1 tablespoon
• Garlic

  1 clove $1.29
• Olive oil

  2 tablespoons
• Kosher salt

  2 teaspoons
• Black pepper

  ½ teaspoon
• Erath Reserve Collection Pinot Noir Oregon Red Wine

  1 bottle (750 ml) $28.99

Instructions

1. Heat a grill for two-zone medium-high cooking, about 425°F, for 10 minutes. Trim the silver skin from 1 pound pork tenderloin and pat it dry; cut 1 pound zucchini lengthwise into ½-inch planks and mince 1 garlic clove.

2. Coat 1 pound pork tenderloin with 1 tablespoon olive oil, 1¼ teaspoons kosher salt, and ¼ teaspoon black pepper; let it stand for 10 minutes while the grill finishes heating.

3. Combine 6 ounces blackberries, 2 tablespoons maple syrup, 1½ tablespoons apple cider vinegar, 1 tablespoon Dijon mustard, and 1 minced garlic clove in a small grill-safe saucepan. Simmer over direct heat for 6–8 minutes, crushing the berries, until glossy and slightly thickened; move the saucepan off the heat.

4. Grill 1 pound seasoned pork tenderloin over direct heat for 12–16 minutes, turning every 3–4 minutes. Brush it with 3 tablespoons blackberry glaze, move it to indirect heat, cover, and cook for 3 minutes or until the center reaches 145°F.

5. Transfer 1 pound glazed pork tenderloin to a board and rest it for 8 minutes. Meanwhile, coat 1 pound zucchini planks with 1 tablespoon olive oil, ¾ teaspoon kosher salt, and ¼ teaspoon black pepper; grill over direct heat for 2–3 minutes per side until striped and crisp-tender.

6. Slice 1 pound rested pork tenderloin, arrange it beside 1 pound grilled zucchini, and spoon about ½ cup blackberry glaze over the pork for serving.

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced)

  1 lb $9.99
• Fresh Red Hothouse Bell Pepper

  1 ct $1.67
• Fresh Red Tomato

  8 oz $2.49
• Jumbo Yellow Onion

  4 oz $1.49
• Garlic

  2 cloves $1.29
• Kroger® Long Grain Rice

  3/4 cup $4.29
• Water

  1 1/2 cups
• Olive oil

  2 tablespoons
• Kosher salt

  2 1/4 teaspoons
• Black pepper

  1/4 teaspoon
• Sweet paprika

  1 teaspoon
• Dried thyme

  1/2 teaspoon
• Dried oregano

  1/4 teaspoon
• Cayenne pepper

  1/8 teaspoon
• Lemon juice

  1 tablespoon

Instructions

1. Preheat the oven to 425°F. Cut 1 Fresh Red Hothouse Bell Pepper into strips, chop 8 ounces Fresh Red Tomato, thinly slice 4 ounces Jumbo Yellow Onion, mince 2 cloves Garlic, and pat 1 pound Fresh Rockfish Fillet Pacific Caught dry before cutting it into 2 portions.

2. Toss the prepared 1 Fresh Red Hothouse Bell Pepper, 8 ounces Fresh Red Tomato, 4 ounces Jumbo Yellow Onion, and 2 cloves Garlic on a rimmed sheet pan with 1 tablespoon Olive oil, 3/4 teaspoon Kosher salt, and 1/4 teaspoon Black pepper; roast for 10 minutes.

3. Meanwhile, combine 3/4 cup Kroger® Long Grain Rice, 1 1/2 cups Water, and 1/2 teaspoon Kosher salt in a saucepan. Bring to a boil, cover, reduce the heat to low, and cook for 18 minutes; remove from the heat and let stand, covered, for 5 minutes.

4. Rub the prepared 1 pound Fresh Rockfish Fillet Pacific Caught with 1 tablespoon Olive oil, 1 teaspoon Kosher salt, 1 teaspoon Sweet paprika, 1/2 teaspoon Dried thyme, 1/4 teaspoon Dried oregano, and 1/8 teaspoon Cayenne pepper; place the 2 portions over the hot roasted vegetables.

5. Roast for 10–12 minutes, until the thickest part reaches 145°F and flakes easily, then let the finished pan rest for 3 minutes.

6. Fluff the cooked grains, divide all finished components between 2 shallow bowls, drizzle each serving with 1/2 tablespoon Lemon juice, and spoon the colorful roasting juices over the top.

Ingredients

• Simple Truth® Natural Lamb Loin Chops

  1 lb $17.99
• Eggplant

  1 medium eggplant (about 1 lb) $3.49
• Fresh Organic Heirloom Tomato

  8 oz $3.49
• Trikona Couscous

  5 oz $6.99
• Garlic

  2 cloves $1.29
• Mint

  2 tablespoons chopped leaves $1.49
• Plain Greek yogurt

  1/3 cup
• Olive oil

  4 1/2 tablespoons
• Red wine vinegar

  1 tablespoon
• Ground cumin

  1 teaspoon
• Smoked paprika

  1 teaspoon
• Ground coriander

  1/2 teaspoon
• Ground cinnamon

  1/4 teaspoon
• Kosher salt

  3 teaspoons
• Black pepper

  1/2 teaspoon
• Water

  3/4 cup
• Charles Smith Wines Boom Boom! Syrah Washington Red Wine

  1 bottle (750 ml) $24.99

Instructions

1. Cut 1 medium eggplant into 3/4-inch cubes, dice 8 ounces heirloom tomato, mince 2 garlic cloves, and chop 2 tablespoons mint leaves. Stir 1/3 cup Greek yogurt with 1 tablespoon red wine vinegar, 1 minced garlic clove, 1 tablespoon chopped mint, and 1/4 teaspoon kosher salt.

2. Pat 1 pound lamb loin chops dry. Season with 1/2 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon coriander, 1/4 teaspoon cinnamon, 1 1/4 teaspoons kosher salt, and 1/4 teaspoon black pepper; let stand for 10 minutes.

3. While the 1 pound seasoned lamb rests, bring 3/4 cup water and 1/2 teaspoon kosher salt to a boil. Stir in 5 ounces couscous, cover, remove from the heat, and stand for 5 minutes; fluff with a fork.

4. Heat 3 tablespoons olive oil in a large skillet over medium. Add 1 cubed eggplant and 1 teaspoon kosher salt; cook for 8 minutes, stirring frequently. Add 8 ounces diced heirloom tomato, 1 minced garlic clove, 1/2 teaspoon cumin, 1/2 teaspoon smoked paprika, and 1/4 teaspoon black pepper; cook for 4 minutes, then fold in 1 tablespoon chopped mint.

5. Transfer all of the vegetable mixture to a covered bowl. Heat 1 1/2 tablespoons olive oil in the skillet over medium-high, add 1 pound seasoned lamb loin chops, and sear for 4–5 minutes per side, until browned and the centers reach at least 145°F. Rest the 1 pound cooked lamb for 5 minutes.

6. Divide all of the cooked couscous and all of the eggplant mixture between two warm plates. Top with the rested 1 pound lamb loin chops and spoon over all of the mint-yogurt sauce.