Careme

Ingredients

• Fresh Coho Salmon Fillet

  12 oz, cut into 2 portions $14.99
• Fresh Bagged Green Beans

  12 oz $2.19
• Yukon Gold Potatoes

  12 oz $1.29
• Shallot

  1 small, about 1 oz $3.99
• Fresh Rosemary

  1 teaspoon finely chopped leaves $1.99
• Olive oil

  2 tablespoons
• Diamond Crystal kosher salt

  4 teaspoons, divided
• Ground black pepper

  1/2 teaspoon, divided
• Dry white wine

  1/4 cup
• White wine vinegar

  1 tablespoon
• Unsalted butter

  4 tablespoons, cold

Instructions

1. Heat the oven to 425°F with a rack in the upper-middle position. Scrub 12 oz Yukon Gold potatoes and cut into 3/4-inch pieces. Trim and thoroughly dry 12 oz green beans.

2. Pat 12 oz salmon dry and divide into 2 portions if needed. Season all over with 1 1/2 teaspoons Diamond Crystal kosher salt and 1/4 teaspoon black pepper. Refrigerate while preparing the sides.

3. On a large rimmed sheet pan, toss together:

   • The prepared potatoes
   • 1 tablespoon olive oil
   • 1 1/4 teaspoons Diamond Crystal kosher salt
   • 1/4 teaspoon black pepper
   • 1 teaspoon finely chopped fresh rosemary leaves

   Spread over one half of the pan, placing cut surfaces down. Roast for 20 minutes.

4. Meanwhile, peel and finely mince 1 small shallot, about 1 oz. Cut 4 tablespoons cold unsalted butter into 8 pieces and refrigerate until needed.

5. Toss the prepared green beans with 1/2 tablespoon olive oil and 1 1/4 teaspoons Diamond Crystal kosher salt. After the potatoes have roasted for 20 minutes, turn them and spread the beans over the empty half of the pan. Roast both vegetables for another 12–15 minutes, until the potatoes are golden and the beans are tender with lightly browned edges.

6. While the vegetables finish, combine the minced shallot, 1/4 cup dry white wine, and 1 tablespoon white wine vinegar in a small saucepan. Simmer over medium heat for 5–7 minutes, until only about 1 tablespoon of liquid remains with the shallots. Remove from the heat.

7. Heat the final 1/2 tablespoon olive oil in a nonstick skillet over medium-high heat. Add the seasoned salmon, skin-side down if skin-on, and press gently for the first 20 seconds. Cook for 4–5 minutes, then turn and reduce the heat to medium. Cook another 2–4 minutes, pulling the salmon when the center reaches 125°F. Transfer to a warm plate and rest for 3 minutes.

8. During the salmon’s rest, return the shallot reduction to very low heat. Whisk in the chilled butter one piece at a time, adding the next as the previous piece nearly melts, about 2–3 minutes total. Lift the pan off the heat as needed to keep the sauce warm but never simmering; it should be creamy rather than oily.

9. Divide the roasted potatoes and green beans between two warm plates. Spoon the beurre blanc beside the vegetables and set the salmon partly over the sauce, crisp skin facing up if present. Serve immediately.

Want more detail? See the temperature guide.

Ingredients

• Simple Truth Organic® Red Lentils

  1 cup dry (about 7 oz) $3.49
• Butternut squash

  1 small, about 1½ lb whole, yielding about 1 lb peeled and seeded $1.49
• Yellow onion

  1 small (about 4 oz) $0.99
• Roma tomatoes

  ½ lb $1.29
• Garlic

  2 cloves $0.79
• Fresh ginger

  1 tablespoon peeled and finely grated $3.99
• Canola oil

  1 tablespoon
• Ground cumin

  1 teaspoon
• Ground coriander

  1 teaspoon
• Ground turmeric

  ½ teaspoon
• Garam masala

  ½ teaspoon
• Fine sea salt

  1½ teaspoons
• Lemon

  ½ lemon, yielding about 1 tablespoon juice $1.29
• Fresh cilantro

  ¼ bunch, yielding about 2 tablespoons chopped $1.69

Instructions

1. Peel and seed 1 small butternut squash, about 1½ lb whole, then cut the flesh into ½-inch cubes; aim for about 1 lb prepared squash. Peel and finely dice 1 small yellow onion (about 4 oz). Dice ½ lb Roma tomatoes, keeping their juices.

2. Mince 2 garlic cloves. Peel and finely grate enough ginger to measure 1 tablespoon. Rinse 1 cup dry red lentils in a fine-mesh strainer and drain.

3. Heat 1 tablespoon canola oil in a heavy saucepan or Dutch oven over medium heat. Add the prepared onion and cook for 5–6 minutes, stirring occasionally, until softened and lightly golden.

4. Stir the prepared garlic and ginger into the onion, then add:

   • 1 teaspoon ground cumin
   • 1 teaspoon ground coriander
   • ½ teaspoon ground turmeric

   Cook, stirring, for 30 seconds, just until fragrant.

5. Add the prepared tomatoes with their juices and cook for 3 minutes, stirring and crushing them lightly, until they begin to soften.

6. Stir in the prepared squash, drained lentils, 1½ teaspoons fine sea salt, and 3 cups water. Bring to a gentle boil, then reduce the heat to maintain a steady simmer.

7. Partially cover and simmer for 20–25 minutes, stirring every few minutes to prevent sticking, until the squash is easily pierced with a fork and the lentils have softened into a creamy dal. If it becomes too thick before the squash is tender, stir in ¼ cup water at a time.

8. While the dal simmers, squeeze ½ lemon to obtain about 1 tablespoon juice. Chop ¼ bunch cilantro to obtain about 2 tablespoons.

9. Stir ½ teaspoon garam masala and the prepared lemon juice into the dal. Gently mash a few squash cubes against the side of the pot to thicken it while leaving most intact. Divide between two bowls and scatter the prepared cilantro over the top.

Want more detail? See the temperature guide.

Ingredients

• Kroger® Fresh Natural Pork Loin Boneless

  10 oz $1.99
• Green cabbage

  12 oz $0.99
• Yellow onion

  4 oz $0.99
• Calrose rice

  1/2 cup dry $9.29
• Fresh ginger

  1 tablespoon finely grated $3.99
• Garlic

  2 cloves $0.79
• Soy sauce

  1 tablespoon
• Unseasoned rice vinegar

  1 tablespoon
• Sugar

  2 teaspoons
• Cornstarch

  1 teaspoon
• Neutral cooking oil

  1 tablespoon
• Fine table salt

  7/8 teaspoon, divided

Instructions

1. Trim any thick exterior fat from 10 oz boneless pork loin, then slice across the grain about 1/8 inch thick. Toss with 1/4 teaspoon fine table salt and set aside while preparing the other ingredients; this lighter presalting accounts for the soy sauce added later.

2. Rinse 1/2 cup dry Calrose rice and drain. Place in a small saucepan with 3/4 cup water and 1/8 teaspoon fine table salt. Bring to a boil, cover, and reduce to low heat. Cook for 18 minutes, then remove from the heat and let stand, covered, for 10 minutes. Prepare the stir-fry while the rice cooks and rests.

3. Remove the tough core from 12 oz green cabbage and cut the leaves into 1-inch pieces, slicing thick ribs thinly. Peel and thinly slice 4 oz yellow onion. Peel and grate enough fresh ginger to measure 1 tablespoon, and peel and mince 2 garlic cloves.

4. Whisk together the sauce in a small bowl:

   • 1 tablespoon soy sauce
   • 1 tablespoon unseasoned rice vinegar
   • 2 teaspoons sugar
   • 1 teaspoon cornstarch
   • 3 tablespoons water

   Stir until the cornstarch is fully dispersed.

5. Heat a large, heavy skillet over medium-high heat. Add 2 teaspoons neutral cooking oil, followed by the prepared cabbage and onion and 1/2 teaspoon fine table salt. Stir-fry for 5–7 minutes, until lightly browned and crisp-tender. Transfer to a bowl.

6. Add the remaining 1 teaspoon neutral cooking oil to the skillet. Spread the seasoned pork into a thin layer and cook undisturbed for 1 minute, then stir-fry for 1–2 minutes. Add the prepared ginger and garlic and stir for 30 seconds.

7. Return the cooked vegetables to the skillet. Whisk the sauce again, pour it in, and toss for 1–2 minutes, until glossy and the pork reaches 145°F. Remove from the heat and let stand for 3 minutes.

8. Fluff the rice and divide between two plates or shallow bowls. Spoon the ginger pork and cabbage alongside, distributing the glossy pan sauce over the pork.

Want more detail? See the temperature guide.