Careme

Ingredients

• Simple Truth Organic® Red Lentils

  3/4 cup (about 5.3 oz) $4.29
• Zucchini

  12 oz (about 2 small) $2.69
• Fresh On the Vine Red Tomatoes by the Bunch

  8 oz $2.49
• Jumbo Yellow Onions

  4 oz (about 1/2 medium onion) $1.49
• Garlic

  2 cloves $1.29
• Ginger Root

  1 tablespoon grated $4.99
• Fresh Organic Lemon

  1/2 lemon $2.00
• Mint

  2 tablespoons finely chopped $1.49
• Plain Greek yogurt

  1/3 cup
• Extra-virgin olive oil

  2 tablespoons, divided
• Cumin seeds

  1 teaspoon
• Ground turmeric

  1/2 teaspoon
• Garam masala

  1 teaspoon
• Red pepper flakes

  1/4 teaspoon
• Water

  2 1/2 cups
• Kosher salt

  2 1/8 teaspoons, divided
• Black pepper

  1/8 teaspoon

Instructions

1. Rinse 3/4 cup red lentils until the water runs mostly clear. Prepare the vegetables:

   • Slice 12 oz zucchini lengthwise into thin ribbons with a vegetable peeler.
   • Finely dice 4 oz yellow onion.
   • Dice 8 oz tomatoes.
   • Mince 2 garlic cloves.
   • Grate 1 tablespoon ginger.

   Keep each prepared ingredient separate.

2. Make the mint yogurt by combining:

   • 1/3 cup plain Greek yogurt
   • Zest and juice of 1/2 lemon
   • 2 tablespoons finely chopped mint
   • 1/8 teaspoon kosher salt

   Refrigerate until plating.

3. Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the prepared onion and cook for 4 minutes until softened. Stir in the prepared garlic and ginger along with:

   • 1 teaspoon cumin seeds
   • 1/2 teaspoon ground turmeric
   • 1 teaspoon garam masala
   • 1/4 teaspoon red pepper flakes

   Cook for 30 seconds, until fragrant.

4. Add the prepared tomatoes and cook for 3 minutes, crushing them lightly. Stir in the rinsed lentils, 2 1/2 cups water, and 1 1/2 teaspoons kosher salt. Bring to a boil, reduce to a gentle simmer, and cook uncovered for 20 to 23 minutes, stirring occasionally, until the lentils are tender and creamy.

5. During the final 8 minutes of simmering, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Arrange the prepared zucchini ribbons in a loose layer, season with 1/2 teaspoon kosher salt and 1/8 teaspoon black pepper, and cook for 2 to 3 minutes, turning once, until golden in spots but still bright and supple.

6. Spoon the dal into two shallow bowls. Twirl the zucchini ribbons into loose nests on top and finish each bowl with an elegant swirl of mint yogurt before serving.

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Ingredients

• Boneless Pork Loin Center-Cut Thin Chops

  12 oz $4.99
• Fresh Red Hothouse Bell Pepper

  1 pepper $1.67
• Fresh On the Vine Red Tomatoes by the Bunch (4-5 tomatoes per bunch)

  8 oz $2.49
• Jumbo Yellow Onions

  4 oz $1.49
• Garlic

  1 clove $1.29
• Organic Italian Parsley

  2 tbsp chopped $2.69
• olive oil

  2 tbsp
• kosher salt

  9.25 g
• black pepper

  1/4 tsp
• smoked paprika

  1/2 tsp
• sherry vinegar

  1 tsp
• Campo Viejo™ Rioja Tempranillo

  Serve lightly chilled, about 55–60°F $9.99

Instructions

1. Prepare the produce:

   • 1 Fresh Red Hothouse Bell Pepper, stemmed, seeded, and thinly sliced
   • 4 oz Jumbo Yellow Onions, thinly sliced
   • 8 oz Fresh On the Vine Red Tomatoes, cored and diced
   • 1 garlic clove, minced
   • 2 tbsp Organic Italian Parsley, chopped

   Keep each prepared ingredient separate.

2. Pat 12 oz Boneless Pork Loin Center-Cut Thin Chops dry. Season all over with 4.25 g kosher salt and 1/4 tsp black pepper; let stand while starting the pipérade.

3. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the sliced pepper, sliced onion, and 5 g kosher salt. Cook for 6–7 minutes, stirring occasionally, until tender and lightly browned.

4. Add the minced garlic and 1/2 tsp smoked paprika; stir for 30 seconds. Add the diced tomatoes and cook for 4–5 minutes, until saucy but still colorful. Stir in 1 tsp sherry vinegar, then transfer the pipérade to a bowl and cover.

5. Carefully wipe the skillet clean with a paper towel held in tongs. Return it to medium-high heat and add 1 tbsp olive oil. Sear the seasoned pork for 2–3 minutes per side, pulling it from the heat when the centers reach 140°F. Rest for 5 minutes.

6. Spoon the warm pipérade onto two plates. Slice the rested pork on a slight diagonal, arrange it over the vegetables, and finish with the chopped parsley.

Want more detail? See the temperature guide.

Ingredients

• Kroger® Wild Caught Sea Scallops Frozen

  16 oz, thawed $21.99
• Fresh Bagged Green Beans

  8 oz $3.99
• Cauliflower

  1 lb $3.29
• Fresh Organic Lemon

  1 $2.00
• Simple Truth Organic® Baby Dill

  2 tablespoons chopped $2.79
• Extra-virgin olive oil

  3 tablespoons, divided
• Unsalted butter

  2 tablespoons
• Plain Greek yogurt

  1/4 cup
• Water

  3 tablespoons, plus 1 tablespoon if needed
• Kosher salt

  1 3/4 teaspoons, divided
• Black pepper

  1/2 teaspoon, divided
• Chateau Ste. Michelle Chardonnay Washington White Wine

  750 ml $7.97

Instructions

1. Heat the oven to 425°F. Cut 1 pound cauliflower into small florets and trim 8 ounces green beans. Zest 1 teaspoon zest and squeeze 2 tablespoons juice from 1 lemon. Finely chop 2 tablespoons baby dill.

2. Toss the cauliflower florets with 1 tablespoon extra-virgin olive oil, 3/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Roast on a sheet pan until deeply browned and tender, 22 to 25 minutes.

3. While the cauliflower roasts, heat 1 tablespoon extra-virgin olive oil in a 12-inch skillet over medium-high heat. Add the trimmed green beans, 1/2 teaspoon kosher salt, and 1/8 teaspoon black pepper; cook, tossing occasionally, until blistered and crisp-tender, 7 to 9 minutes. Transfer to a plate and keep warm.

4. Pat 16 ounces thawed sea scallops very dry and remove any tough side muscles. Season with 1/2 teaspoon kosher salt and 1/8 teaspoon black pepper. Wipe out the skillet, add 1 tablespoon extra-virgin olive oil, and heat over high until shimmering. Arrange the scallops in one layer and sear without moving until deeply golden, about 2 minutes. Turn and cook until the centers reach 125°F, 1 to 2 minutes more; transfer to a plate and rest for 2 minutes.

5. Process the roasted cauliflower in a food processor with 1/4 cup plain Greek yogurt, 3 tablespoons water, and 1/2 tablespoon of the lemon juice until smooth and silky. If the purée is too thick to blend easily, add 1 tablespoon water and process again.

6. Melt 2 tablespoons unsalted butter in the scallop skillet over medium heat. Cook until fragrant and golden brown, 2 to 3 minutes. Remove from the heat and stir in the lemon zest, the remaining 1 1/2 tablespoons lemon juice, and the chopped dill.

7. Spoon the cauliflower purée onto two warm plates, arrange the blistered green beans and rested scallops on top, and finish with the lemon-dill brown butter.

Want more detail? See the temperature guide.