Careme

Ingredients

• Kroger® Fresh Natural Pork Tenderloin

  1 pound $3.99
• Red Cabbage

  3/4 pound $1.29
• Yukon Gold Potatoes

  1/2 pound $1.29
• Organic Large Honeycrisp Apple - Each

  1 large apple, about 1/2 pound $2.49
• Olive oil

  2 tablespoons
• Dijon mustard

  1 tablespoon
• Apple cider vinegar

  1 tablespoon
• Caraway seeds

  1/2 teaspoon
• Diamond Crystal kosher salt

  4 teaspoons
• Black pepper

  1/2 teaspoon

Instructions

1. Heat the oven to 425°F with a rack in the middle. Pat 1 pound pork tenderloin dry, remove any silvery membrane, and season all over with 2 teaspoons Diamond Crystal kosher salt. Set aside while you prepare the vegetables.

2. Prepare the vegetables and toss together on a large rimmed sheet pan:

   • 3/4 pound red cabbage, cut into 3/4-inch-thick wedges with a little core left intact
   • 1/2 pound Yukon Gold potatoes, scrubbed and cut into 1/2-inch pieces
   • 1 tablespoon olive oil
   • 2 teaspoons Diamond Crystal kosher salt
   • 1/2 teaspoon caraway seeds
   • 1/4 teaspoon black pepper

   Spread into a single layer, leaving space in the center for the pork.

3. Roast the cabbage and potatoes for 15 minutes.

4. Meanwhile, prepare the apples in a bowl:

   • 1 large Honeycrisp apple, about 1/2 pound, cored and cut into 8 wedges
   • 2 teaspoons olive oil
   • 1 tablespoon apple cider vinegar
   • 1 teaspoon Dijon mustard

   Toss gently to coat.

5. Rub the seasoned pork with 1 teaspoon olive oil, 2 teaspoons Dijon mustard, and 1/4 teaspoon black pepper.

6. Turn the cabbage wedges and stir the potatoes. Place the pork directly on the sheet pan in the cleared center and arrange the dressed apples around it. Roast for 20–25 minutes, until the pork reaches 145°F in its thickest part and the vegetables are tender with browned edges.

7. Transfer the pork to a cutting board and rest for 5 minutes. Leave the vegetables and apples on the hot sheet pan while it rests.

8. Slice the pork into thick medallions. Divide the cabbage, potatoes, and apples between two plates, arrange the pork alongside, and spoon the sheet-pan juices over the meat.

Want more detail? See the temperature guide.

Ingredients

• Simple Truth Organic® Red Lentils

  1/2 cup dry (about 3.4 oz) $3.49
• Kroger® Quinoa

  1/2 cup dry (about 3 oz) $3.29
• Organic Butternut Squash

  1 small squash, about 1 1/2 lb whole, yielding 1 lb peeled and seeded flesh $1.99
• Jumbo Yellow Onion

  4 oz $0.89
• Spice World® Fresh Diced Garlic

  1 teaspoon $3.49
• Organic Lime

  1 lime, yielding about 2 tablespoons juice $1.29
• Olive oil

  2 tablespoons
• Diamond Crystal kosher salt

  2 1/2 teaspoons
• Ground cumin

  1 1/2 teaspoons
• Smoked paprika

  1 teaspoon
• Chili powder

  1 teaspoon
• Dried oregano

  1/2 teaspoon
• Ground black pepper

  1/4 teaspoon
• Unsalted roasted pumpkin seeds

  2 tablespoons

Instructions

1. Heat the oven to 425°F. Peel and seed 1 small butternut squash, about 1 1/2 lb whole, then cut 1 lb of the flesh into 3/4-inch cubes.

2. Finely dice 4 oz yellow onion. Rinse 1/2 cup dry quinoa in a fine-mesh sieve, then separately rinse 1/2 cup dry red lentils.

3. On a large rimmed baking sheet, toss the squash with:

   • 1 tablespoon olive oil
   • 1 1/2 teaspoons Diamond Crystal kosher salt
   • 1/2 teaspoon ground cumin
   • 1/2 teaspoon smoked paprika
   • 1/4 teaspoon ground black pepper

   Spread in a single layer and roast for 25–30 minutes, turning once, until tender with browned edges. Cook the bowl components while it roasts.

4. Put the rinsed quinoa in a small saucepan with 1 cup water and 1/4 teaspoon Diamond Crystal kosher salt. Bring to a boil, cover and reduce the heat to low. Simmer for 15 minutes, then remove from the heat and let stand, covered, for 5 minutes. Fluff with a fork.

5. Heat 1 tablespoon olive oil in a second saucepan over medium heat. Add the prepared onion and cook for 4–5 minutes, stirring occasionally, until softened.

6. Stir the following into the softened onion:

   • 1 teaspoon fresh diced garlic
   • 1 teaspoon ground cumin
   • 1/2 teaspoon smoked paprika
   • 1 teaspoon chili powder
   • 1/2 teaspoon dried oregano
   • 3/4 teaspoon Diamond Crystal kosher salt

   Cook, stirring, for 30 seconds. Add the rinsed lentils and 1 cup water. Bring to a gentle simmer and cook uncovered for 12–15 minutes, stirring occasionally, until the lentils are tender and form a thick, spoonable mixture. If they become dry before softening, add water 2 tablespoons at a time.

7. Squeeze 1 organic lime to obtain about 2 tablespoons juice. Stir 1 tablespoon juice into the cooked lentils and 1 tablespoon juice into the fluffed quinoa.

8. Divide the quinoa between two bowls. Spoon the smoky lentils alongside it, top with the roasted squash and scatter 2 tablespoons unsalted roasted pumpkin seeds evenly over the bowls.

Want more detail? See the temperature guide.

Ingredients

• Fresh Coho Salmon Fillet

  12 ounces, preferably skin-on, cut into 2 portions $12.99
• Brussels Sprouts

  8 ounces $3.29
• Yukon Gold Potatoes

  12 ounces $1.29
• Fresh diced garlic

  2 teaspoons $3.49
• Lemon

  1/2 medium lemon, for zest and 1 tablespoon juice $2.99
• Olive oil

  2 tablespoons
• Unsalted butter

  2 tablespoons
• Dry sherry

  1/4 cup
• Smoked paprika

  3/4 teaspoon
• Fine sea salt

  1 3/4 teaspoons
• Black pepper

  1/4 teaspoon

Instructions

1. Heat the oven to 425°F with a large rimmed baking sheet inside. Scrub 12 ounces Yukon Gold potatoes and cut into wedges no thicker than 1/2 inch. Trim 8 ounces Brussels sprouts and halve them lengthwise. Zest 1/2 medium lemon, then squeeze 1 tablespoon juice; set the zest and juice aside separately.

2. Pat 12 ounces coho salmon dry and season all over with 3/4 teaspoon fine sea salt. Refrigerate uncovered while preparing the vegetables.

3. Toss the potato wedges with 2 teaspoons olive oil and 1/2 teaspoon fine sea salt. Carefully spread them on one half of the hot baking sheet. Roast for 15 minutes.

4. Toss the halved sprouts with 2 teaspoons olive oil, 1/2 teaspoon fine sea salt and 1/4 teaspoon black pepper. Turn the potatoes, then place the sprouts cut-side down on the other half of the baking sheet. Roast together for another 18–22 minutes, until the potatoes are golden and tender and the sprouts have browned edges.

5. During the final 10 minutes of roasting, heat the remaining 2 teaspoons olive oil in a skillet over medium-high heat. Place the seasoned salmon skin-side down, pressing gently with a spatula for the first 20 seconds. Cook for 4–5 minutes, then turn and cook for 1–3 minutes more, until the center reaches 125°F. Transfer to a warm plate, skin-side up, and rest for at least 3 minutes while making the sauce.

6. Reduce the skillet heat to low. Add 2 teaspoons diced garlic and 3/4 teaspoon smoked paprika to the skillet drippings; stir for 20–30 seconds without letting them scorch.

7. Take the skillet off the heat and add 1/4 cup dry sherry and 2 tablespoons water. Return to medium heat, scrape up the browned bits and simmer for 2–3 minutes, until reduced by about half.

8. Remove the skillet from the heat. Stir in the reserved lemon juice, then swirl in 2 tablespoons unsalted butter until the sauce is glossy. Fold in the reserved lemon zest.

9. Arrange the roasted potatoes and Brussels sprouts on two warm plates. Spoon the sherry-butter sauce beside them and set the salmon over the sauce, keeping its crisp skin facing up.

Want more detail? See the temperature guide.