Careme

Ingredients

• Kroger® Ground Pork

  1 lb $4.49
• Cucumber

  1 large $0.79
• Jumbo Red Onions

  1/2 cup thinly sliced $1.19
• Green Onions

  3 green onions $1.19
• Simple Truth Organic® Mint

  1/3 cup loosely packed leaves $2.49
• Fresh Organic Lime

  1 large $1.29
• Smart Way™ Jasmine Rice

  5/8 cup, divided $3.59
• Water

  7/8 cup, divided
• Diamond Crystal kosher salt

  3 teaspoons, divided
• Fish sauce

  1 tablespoon, divided
• Light brown sugar

  1 teaspoon, divided
• Ground dried Thai chile or red pepper flakes

  1/2 teaspoon

Instructions

1. Break 1 pound ground pork into bite-size clumps and season evenly with 2 teaspoons Diamond Crystal kosher salt. Refrigerate for 10 minutes while preparing the other components.

2. Juice 1 large lime to yield about 2 tablespoons juice; reserve 1 tablespoon lime juice for the larb. Make the cucumber salad by tossing together:

   • 1 large cucumber, halved lengthwise, seeded, and thinly sliced
   • 1/4 cup thinly sliced red onion
   • 1 thinly sliced green onion
   • 1 tablespoon lime juice
   • 1 teaspoon fish sauce
   • 1/2 teaspoon light brown sugar

   Let the salad stand while you cook.

3. Rinse 1/2 cup jasmine rice. Combine it in a small saucepan with 3/4 cup water and 1 teaspoon Diamond Crystal kosher salt. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes. Remove from the heat and let stand, covered, for 5 minutes.

4. Meanwhile, toast 2 tablespoons jasmine rice in a dry skillet over medium heat, stirring frequently, until deep golden and nutty, 3 to 4 minutes. Transfer to a mortar or spice grinder, cool briefly, and grind into a coarse toasted-rice powder.

5. Make the larb finishing mixture by combining:

   • The toasted-rice powder
   • 1/4 cup thinly sliced red onion
   • 2 thinly sliced green onions
   • 1/3 cup loosely packed mint leaves, roughly torn
   • 1 tablespoon reserved lime juice
   • 2 teaspoons fish sauce
   • 1/2 teaspoon light brown sugar
   • 1/2 teaspoon ground dried Thai chile or red pepper flakes

   Set the mixture beside the stove.

6. Place the seasoned pork and 2 tablespoons water in the skillet over medium-high heat. Cook, breaking the pork into small crumbles, until juicy but cooked through, 6 to 8 minutes; target 160°F. Remove from the heat and immediately fold in the larb finishing mixture.

7. Fluff the jasmine rice and divide it between two plates. Spoon the warm pork larb alongside it and plate the cucumber salad on the side, including its tangy juices.

Want more detail? See the temperature guide.

Ingredients

• Fresh Coho Salmon Fillet

  1 lb $14.99
• Fresh Roma Tomato

  12 oz $1.29
• Fresh Sweet Corn on the Cob-Each

  2 ears $0.33
• Shallots

  2 oz $3.99
• North Shore Potted Living Basil

  1/2 cup loosely packed leaves $4.79
• Fresh Organic Lemon - Each

  1 lemon $1.29
• extra-virgin olive oil

  3 tablespoons
• Dijon mustard

  1 teaspoon
• honey

  1 teaspoon
• fine sea salt

  2 teaspoons
• freshly ground black pepper

  1/2 teaspoon

Instructions

1. Heat the oven to 425°F and line a rimmed sheet pan with parchment paper.

2. Pat 1 pound coho salmon fillet dry, remove any pin bones, and cut it into 2 equal portions. Season with 1 teaspoon fine sea salt and 1/4 teaspoon freshly ground black pepper; let stand for 10 minutes while preparing the other components.

3. Make the basil-lemon vinaigrette by combining:

   • 1 tablespoon extra-virgin olive oil
   • Finely grated zest and 2 tablespoons juice from 1 lemon
   • 1 teaspoon Dijon mustard
   • 1 teaspoon honey
   • 1/4 teaspoon fine sea salt
   • 1/4 cup finely chopped basil leaves

   Whisk until glossy and emulsified.

4. Prepare the vegetable mixture by coring and quartering 12 ounces Roma tomatoes, cutting the kernels from 2 ears sweet corn, and thinly slicing 2 ounces shallots. Toss together on the prepared pan with:

   • 1 tablespoon extra-virgin olive oil
   • 3/4 teaspoon fine sea salt
   • 1/4 teaspoon freshly ground black pepper

   Spread the vegetable mixture into an even layer.

5. Roast the vegetable mixture for 15 minutes, until the tomatoes begin to collapse and the corn is lightly browned. Stir, then push it toward the edges to make room for the salmon.

6. Place the seasoned salmon in the center of the pan, skin-side down if applicable, and drizzle it with 1 tablespoon extra-virgin olive oil. Roast for 8 to 11 minutes, until the thickest part reaches 125°F for a moist medium center.

7. Transfer the salmon to two plates and let it rest for 5 minutes. Toss the roasted vegetable mixture with the basil-lemon vinaigrette.

8. Spoon the dressed tomatoes and corn alongside the salmon, scatter 1/4 cup whole basil leaves over the plates, and serve.

Want more detail? See the temperature guide.

Ingredients

• Simple Truth Organic® Red Lentils

  3/4 cup $3.49
• Fresh Sweet Corn on the Cob-Each

  2 ears $0.33
• Zucchini

  8 ounces $1.79
• Jumbo Yellow Onions

  1/2 medium onion $0.99
• Fresh Roma Tomato

  8 ounces $1.29
• Fresh Jalapeno Peppers

  1 pepper $1.99
• Garlic

  2 cloves $0.79
• Fresh Medium Ripe Avocado

  1 avocado $1.00
• Fresh Organic Limes - Each

  1 lime $1.29
• Green Onions

  2 green onions $1.19
• Olive oil

  1 tablespoon
• Morton kosher salt

  1 3/4 teaspoons
• Ground cumin

  1 teaspoon
• Smoked paprika

  1 teaspoon
• Dried oregano

  1/2 teaspoon
• Black pepper

  1/4 teaspoon
• Water

  2 cups

Instructions

1. Prepare the produce and spice blend. Rinse and drain 3/4 cup red lentils. Shuck 2 ears corn. Prepare:

   • 8 ounces zucchini, cut into 1/2-inch dice
   • 1/2 medium yellow onion, finely diced
   • 8 ounces Roma tomatoes, diced
   • 1 jalapeño, seeded if desired and minced
   • 2 garlic cloves, minced
   • 1 teaspoon ground cumin
   • 1 teaspoon smoked paprika
   • 1/2 teaspoon dried oregano

   Combine the cumin, paprika, and oregano as the spice blend.

2. Make the avocado salsa by gently combining:

   • 1 avocado, diced
   • Juice of 1 lime
   • 2 green onions, thinly sliced
   • 1/4 teaspoon Morton kosher salt
   • 1/4 teaspoon black pepper

   Set the salsa aside while the skillet cooks.

3. Heat 1 teaspoon olive oil in a large skillet over medium-high heat. Add the prepared corn and cook, turning occasionally, until browned in spots, 7 to 8 minutes. Season with 1/4 teaspoon Morton kosher salt, transfer to a board, and cool for 2 minutes. Cut the kernels from the cobs and divide them into two equal portions, each from 1 ear.

4. Heat 2 teaspoons olive oil in the same skillet over medium heat. Add the prepared onion, zucchini, and jalapeño with 1/2 teaspoon Morton kosher salt. Cook, stirring occasionally, until the onion softens and the zucchini begins to brown, about 6 minutes. Stir in the prepared garlic and spice blend; cook until fragrant, about 30 seconds.

5. Stir the prepared lentils and tomatoes into the skillet, then add 2 cups water and 3/4 teaspoon Morton kosher salt. Bring to a boil, reduce the heat to medium-low, and simmer uncovered, stirring occasionally, until the lentils are tender and the mixture resembles thick chili, 16 to 18 minutes. Stir in kernels from 1 ear of corn during the final 2 minutes.

6. Divide the lentil skillet between two shallow bowls. Spoon the avocado salsa over the center, scatter the kernels from 1 ear of corn around it, and serve hot.

Want more detail? See the temperature guide.