Careme

Ingredients

• Kroger® Fresh Natural Pork Tenderloin

  1 lb $4.99
• Napa Cabbage

  12 oz $2.99
• Kroger® Jasmine Rice

  1/2 cup, dry $3.69
• Organic Ginger Root

  1-inch piece $3.99
• Green Onions

  2 $1.19
• Fresh Organic Limes - Each

  1 $1.29
• Garlic

  2 cloves
• Low-sodium soy sauce

  1 tablespoon
• Fish sauce

  1 tablespoon
• Brown sugar

  1 teaspoon
• Ground turmeric

  1/2 teaspoon
• Neutral cooking oil

  1 tablespoon
• Kosher salt

  1/2 teaspoon, plus to taste
• Black pepper

  1/4 teaspoon
• Red pepper flakes

  1/4 teaspoon, optional

Instructions

1. Thinly slice the Napa cabbage, grate the ginger, mince the garlic, and separate the sliced green-onion whites from the greens. Whisk the juice of half the lime with the soy sauce, fish sauce, brown sugar, and 2 tablespoons water.
2. Rinse the rice, combine it with 3/4 cup water in a small saucepan, and 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.
3. While the rice cooks, pat the pork dry and cut it crosswise into 1-inch medallions. Season with the turmeric, salt, black pepper, and optional red pepper flakes.
4. Heat the oil in a large skillet over medium-high heat. Sear the pork for 3–4 minutes per side, or until browned and the centers reach 145°F. Transfer to a plate and rest for at least 3 minutes.
5. Lower the heat to medium. Add the ginger, garlic, and green-onion whites to the same skillet and stir for 30 seconds. Add the cabbage and cook for 4 minutes, stirring, until crisp-tender.
6. Pour in the lime-soy mixture and toss for 1–2 minutes, scraping up the browned bits. Fluff the rice, divide it between two plates, and top with the cabbage and pork; garnish with green-onion tops and the remaining lime wedges.

Ingredients

• Fresh Steelhead Trout Fillet

  12 oz $11.99
• Organic Red Chard

  12 oz $2.99
• Yukon Gold Potatoes

  12 oz $1.29
• Simple Truth Organic® Blueberries

  1/2 cup $5.99
• Shallots

  1 small $3.99
• Fresh Organic Lemon - Each

  1 $1.29
• Garlic

  2 cloves
• Dijon mustard

  1 tablespoon
• Honey

  2 teaspoons, divided
• Balsamic vinegar

  1 teaspoon
• Olive oil

  2 tablespoons, divided
• Kosher salt

  3/4 teaspoon, plus more to taste
• Black pepper

  1/2 teaspoon
• Rex Hill Willamette Valley Pinot Noir Oregon Red Wine

  1 bottle $39.99

Instructions

1. Heat the oven to 425°F. Halve the potatoes, finely chop the shallot, mince the garlic, and zest and juice the lemon. Strip the chard leaves from their stems; thinly slice the stems and roughly chop the leaves. Pat the steelhead dry.
2. Toss the potatoes with 2 teaspoons olive oil, 1/4 teaspoon salt, and a few grinds of pepper. Arrange cut-side down on a rimmed sheet pan and roast for 20 minutes.
3. Meanwhile, gently crush half the blueberries in a bowl. Stir in the remaining whole berries, half the shallot, the balsamic vinegar, 1 teaspoon honey, 1 tablespoon lemon juice, and a pinch each of salt and pepper; set aside to macerate.
4. Mix the Dijon, remaining teaspoon honey, lemon zest, and 1 teaspoon olive oil. Turn the potatoes, place the steelhead skin-side down beside them, season with 1/4 teaspoon each salt and pepper, and brush with the mustard mixture. Roast for 10–12 minutes, until the fish flakes easily and reaches 145°F in the thickest part.
5. While the fish roasts, heat the remaining olive oil in a large skillet over medium-high heat. Sauté the remaining shallot and chard stems for 3 minutes. Add the garlic and chard leaves in batches; cook for 3–4 minutes until tender. Season with the remaining salt and a squeeze of lemon.
6. Rest the steelhead for 3 minutes. Taste the blueberry relish and chard, adjusting with lemon, salt, or pepper as needed.
7. Divide the roasted potatoes and chard between two plates, add the steelhead, and spoon the blueberry relish over the fish.

Ingredients

• Ground Pork

  8 oz $2.99
• Squash Yellow

  1 lb, cut into 3/4-inch pieces $1.29
• Kroger® Enriched Long Grain White Rice

  2/3 cup, rinsed $1.79
• Private Selection® Walla Walla Sweet Onions

  1/2 medium onion, diced $3.99
• Fresh Roma Tomato

  1/2 lb, diced $1.49
• Organic Ginger Root

  1 tablespoon, finely grated $3.99
• Spice World® Fresh Diced Garlic

  2 teaspoons $3.49
• Organic Cilantro

  1/4 bunch, chopped $1.69
• Neutral cooking oil

  1 1/2 tablespoons
• Black mustard seeds

  1 teaspoon
• Cumin seeds

  1/2 teaspoon
• Ground coriander

  1 teaspoon
• Ground turmeric

  1/2 teaspoon
• Cayenne pepper

  1/8 to 1/4 teaspoon
• Unsweetened shredded coconut

  2 tablespoons
• Apple cider vinegar

  2 teaspoons
• Kosher salt

  to taste
• Pacific Rim Sweet Riesling

  1 bottle, lightly chilled $8.99

Instructions

1. Rinse the rice; dice the onion, tomato, and yellow squash, grate the ginger, and chop the cilantro. Combine the coriander, turmeric, and cayenne in a small bowl.
2. Put the rice in a small saucepan with 1 1/3 cups water and a pinch of salt. Bring to a boil, cover, reduce the heat to low, and simmer for 16–18 minutes. Remove from the heat and let stand, covered, for 5 minutes.
3. While the rice cooks, heat the oil in a large skillet over medium-high heat. Add the mustard and cumin seeds and cook for about 30 seconds, until they begin to pop and smell toasted.
4. Add the Walla Walla onion and sauté for 3–4 minutes. Stir in the ginger and garlic and cook for 30 seconds.
5. Crumble in the pork and sauté for 5–6 minutes, breaking it into small pieces, until browned and cooked to 160°F. Stir in the spice mixture, tomato, and 1/2 teaspoon salt; cook for 2 minutes.
6. Add the yellow squash and sauté for 6–8 minutes, until brightly colored and tender but not mushy. Stir in the coconut and vinegar, then taste and adjust the salt and cayenne.
7. Fluff the rice and divide it between two shallow bowls. Spoon over the pork and yellow squash sauté and finish with chopped cilantro.

Ingredients

• Simple Truth® Mild Italian Chicken Sausage

  6 oz, casings removed if needed $5.99
• Kroger® 100% Whole Grain Rotini

  5 oz $1.33
• Zucchini

  1 lb, quartered lengthwise and sliced $1.29
• Fresh On the Vine Red Tomatoes by the Bunch (4-5 tomatoes per bunch)

  8 oz, chopped $1.99
• Private Selection® Walla Walla Sweet Onions

  1/2 cup, thinly sliced $3.99
• Garlic

  2 cloves, minced
• Olive oil

  2 teaspoons
• Italian seasoning

  1 teaspoon
• Crushed red pepper flakes

  1/4 teaspoon, optional
• Parmesan cheese

  2 tablespoons, finely grated
• Kosher salt and black pepper

  to taste
• Cecchi Sangiovese Italy Red Wine

  750 ml $14.99

Instructions

1. Slice the zucchini and onion, chop the tomatoes, mince the garlic, and bring a medium pot of salted water to a boil.
2. Cook the rotini until just al dente according to the package directions; reserve 3/4 cup pasta water, then drain.
3. Meanwhile, heat 1 teaspoon olive oil in a large skillet over medium-high heat. Add the chicken sausage and cook for 5–7 minutes, breaking it into bite-size pieces, until browned and cooked to 165°F; transfer it to a plate.
4. Add the remaining oil, zucchini, and onion to the skillet. Season lightly with salt and pepper, then sauté for 6–8 minutes until browned at the edges but not mushy.
5. Stir in the tomatoes, garlic, Italian seasoning, and red pepper flakes; cook for 2 minutes. Return the sausage to the skillet, add the rotini and 1/2 cup reserved pasta water, and toss for 2–3 minutes until glossy, adding more pasta water if needed.
6. Taste and adjust the seasoning, then divide between two shallow bowls and finish with Parmesan and black pepper.

Ingredients

• Choice Tri-Tip Beef Steaks (About 2 per Pack)

  12 ounces $11.99
• Fresh Poblano Peppers

  2 medium peppers $3.49
• Fresh Sweet Corn on the Cob-Each

  2 ears $0.75
• Private Selection® Walla Walla Sweet Onions

  1/2 medium onion $3.99
• Fresh Organic Limes - Each

  1 lime $1.29
• Organic Cilantro

  1/4 bunch $1.69
• Achiote paste

  1 tablespoon
• Garlic

  1 clove, grated
• Honey

  1 teaspoon
• Olive oil

  2 tablespoons, divided
• Kosher salt

  3/4 teaspoon, divided
• Black pepper

  1/4 teaspoon

Instructions

1. Preheat a grill to medium-high, about 425°F. Husk the corn, halve and seed the poblanos, slice the onion into thick rounds, chop the cilantro, and cut the lime in half.
2. Mix the achiote paste, garlic, honey, juice from half the lime, 1 tablespoon olive oil, 1/2 teaspoon salt, and black pepper. Coat the tri-tip steaks with the mixture and marinate at room temperature for 10 minutes while the grill heats.
3. Brush the corn, poblanos, and onion with the remaining olive oil and season with the remaining salt. Grill the corn and onion for 8–10 minutes and the poblanos for 6–8 minutes, turning until tender and attractively charred.
4. Transfer the vegetables to a cutting board. Grill the steaks for 4–6 minutes per side, depending on thickness, until the center reaches 140°F; move them to a plate and rest for 5 minutes so they reach a safe 145°F.
5. Slice the corn kernels from the cobs, cut the poblanos into strips, and chop the grilled onion. Toss them with the cilantro and juice from the remaining lime half; taste and adjust the salt.
6. Slice the rested tri-tip thinly across the grain, then plate it over the warm poblano-corn mixture and spoon the resting juices over the top.