Careme

Ingredients

• Fresh Sockeye Salmon Fillet Wild Caught (sustainably sourced)

  12 oz, cut into 2 portions $15.99
• Fresh Sweet Corn on the Cob-Each

  2 ears $0.75
• Nishiki® Premium Medium Grain Rice

  3/4 cup uncooked $13.29
• Cucumber

  1 medium $0.89
• Green Onions

  2, thinly sliced $1.19
• Spice World™ Fresh Peeled Ginger Bag

  1 tablespoon grated $3.99
• Garlic

  1 clove, grated $0.79
• Soy sauce

  3 tablespoons
• Rice vinegar

  2 tablespoons
• Honey or brown sugar

  1 tablespoon
• Neutral oil

  1 tablespoon, plus more for grill grates
• Toasted sesame oil

  1 teaspoon
• Kosher salt

  to taste

Instructions

1. Rinse the rice until the water runs mostly clear, then cook it with 1 cup water and a pinch of salt on the stove or in a rice cooker; keep covered once done.
2. Heat a grill to medium-high and oil the grates; shuck the corn, slice the cucumber thinly, grate the ginger and garlic, and cut the salmon into 2 even portions.
3. Mix soy sauce, 1 tablespoon rice vinegar, honey, grated ginger, grated garlic, and neutral oil in a shallow dish; add the salmon flesh-side down and marinate for 10 minutes while the grill heats.
4. Toss the cucumber with the remaining 1 tablespoon rice vinegar, sesame oil, half the green onions, and a small pinch of salt; set aside to lightly pickle.
5. Grill the corn, turning often, until charred in spots and tender, about 8–10 minutes; move it to a cooler part of the grill if it browns too quickly.
6. Grill the salmon skin-side down for 4–5 minutes, then flip carefully and grill 1–3 minutes more, until the center reaches 125–130°F for medium or flakes easily; brush once with a little leftover marinade only during the first few minutes of cooking.
7. Rest the salmon for 3 minutes, then plate rice in shallow bowls with the grilled salmon, charred corn, and cucumber salad; sprinkle with the remaining green onions and serve immediately.

Ingredients

• Kroger® Fresh Natural Pork Loin Boneless

  12 oz, cut into 1-inch medallions $1.99
• Private Selection® Walla Walla Sweet Onions

  1 large onion, thinly sliced $3.99
• Squash Yellow

  1 medium squash, sliced into half-moons $1.29
• Fresh On the Vine Red Tomatoes by the Bunch

  1 large tomato, chopped $1.99
• Fresh Red Hothouse Bell Pepper

  1 pepper, thinly sliced $1.67
• Yukon Gold Potatoes

  12 oz, cut into 1-inch chunks $1.29
• Garlic

  2 cloves, minced $0.79
• Parsley

  2 tablespoons chopped $1.29
• Olive oil

  1 1/2 tablespoons, divided
• Smoked paprika

  1 teaspoon
• Dried oregano or thyme

  1/2 teaspoon
• Sherry vinegar or red wine vinegar

  1 tablespoon
• Kosher salt and black pepper

  to taste

Instructions

1. Prep the vegetables and pork: slice the Walla Walla onion and bell pepper, chop the tomato, slice the squash, mince the garlic, cut the potatoes, and pat the pork medallions dry. Season pork with salt, pepper, 1/2 teaspoon smoked paprika, and the oregano or thyme.
2. Put the potatoes in a small saucepan, cover with cold salted water, bring to a boil, and simmer until just tender, 10 to 12 minutes; drain well and lightly crush a few edges with the back of a spoon.
3. While the potatoes cook, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the pork medallions until browned and the center reaches 145°F, about 3 minutes per side depending on thickness; transfer to a plate and rest.
4. Lower the skillet to medium and add the remaining 1/2 tablespoon olive oil. Add the Walla Walla onion and bell pepper with a pinch of salt and cook, stirring often, until softened and lightly golden, 7 to 8 minutes.
5. Stir in the garlic, remaining 1/2 teaspoon smoked paprika, tomato, and yellow squash; cook until the tomato becomes saucy and the squash is just tender, 5 to 6 minutes. Splash in the vinegar and scrape up any browned bits.
6. Add the drained crushed potatoes to the skillet and toss gently through the onion-pepper mixture until coated and hot, 2 to 3 minutes; adjust salt, pepper, and vinegar to taste.
7. Plate the Basque-style onion piperade and potatoes in shallow bowls, top with the rested pork medallions and any juices, and finish with chopped parsley.

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced)

  12 oz, cut into 2 portions $6.99
• Fresh Green Beans

  10 oz, trimmed $2.19
• Private Selection® Petite Gold Gourmet Potatoes

  12 oz, halved $6.00
• Kroger® Fresh Grape Tomatoes

  5 oz, halved $2.99
• Private Selection® Walla Walla Sweet Onions

  1/2 small onion, thinly sliced $3.99
• Kroger® Fresh Lemons Bag

  1 lemon, zested and juiced $4.99
• Parsley

  2 tablespoons chopped $1.29
• Dijon mustard

  1 teaspoon
• Unsalted butter

  2 tablespoons, softened
• Olive oil

  1 1/2 tablespoons
• Kosher salt and black pepper

  to taste

Instructions

1. Preheat the oven to 425°F. Halve the potatoes and tomatoes, thinly slice the Walla Walla onion, trim the green beans, zest and juice the lemon, and chop the parsley.
2. On a rimmed sheet pan, toss the potatoes and sliced onion with 1 tablespoon olive oil, salt, and pepper; spread cut-side down and roast for 18 minutes.
3. Meanwhile, stir together the softened butter, Dijon mustard, lemon zest, 1 tablespoon lemon juice, half the parsley, a pinch of salt, and plenty of black pepper.
4. Pat the rockfish dry and season both sides with salt and pepper. Toss the green beans and tomatoes with the remaining 1/2 tablespoon olive oil, a small squeeze of lemon juice, salt, and pepper.
5. Remove the sheet pan from the oven, add the green beans and tomatoes around the potatoes, and nestle the rockfish portions on top. Spread the lemon-Dijon butter over the fish.
6. Return the pan to the oven and roast for 10–12 minutes, until the rockfish flakes easily and reaches 145°F in the thickest part and the green beans are crisp-tender.
7. Rest for 3 minutes, then plate the potatoes and vegetables first, set the rockfish on top, spoon over any buttery pan juices, and finish with the remaining parsley.