Careme

Ingredients

• Kroger® Fresh Natural Pork Tenderloin

  12 oz $2.99
• Green Cabbage

  8 oz $0.99
• Kroger® Enriched Long Grain White Rice

  3/4 cup uncooked $1.79
• Green Onions

  2 stalks $1.19
• Organic Ginger Root

  1 tablespoon grated $3.99
• Garlic

  2 cloves $0.79
• Diamond Crystal kosher salt

  2 3/4 teaspoons
• Neutral cooking oil

  2 teaspoons
• Reduced-sodium soy sauce

  2 teaspoons
• Rice vinegar

  1 tablespoon
• Honey

  1 teaspoon

Instructions

1. Rinse 3/4 cup uncooked rice until the water runs mostly clear.

2. Slice 12 oz pork tenderloin across the grain into 1/2-inch-thick pieces. Toss with 1 1/2 teaspoons Diamond Crystal kosher salt and let stand for 10 minutes while you prepare the vegetables and glaze.

3. Thinly slice 8 oz cabbage. Slice 2 green onion stalks, keeping the white and green parts separate. Grate 1 tablespoon ginger and mince 2 garlic cloves.

4. Whisk 2 teaspoons reduced-sodium soy sauce, 1 tablespoon rice vinegar, 1 teaspoon honey, and 2 tablespoons water into a glaze.

5. Put the rinsed rice in a saucepan with 1 1/4 cups water and 1/2 teaspoon Diamond Crystal kosher salt. Bring to a boil, cover, and simmer over low heat for 16 minutes. Remove from the heat and leave covered for 5 minutes.

6. While the rice cooks, heat 1 teaspoon neutral cooking oil in a large skillet over medium-high heat. Stir-fry the pork in a single layer, working in batches if needed, for 3–4 minutes, until the thickest piece reaches 145°F. Transfer to a plate and let rest for at least 3 minutes while you cook the cabbage.

7. Add 1 teaspoon neutral cooking oil and the sliced cabbage to the skillet. Season with 3/4 teaspoon Diamond Crystal kosher salt and stir-fry for about 4 minutes, until tender-crisp. Add the green onion whites, ginger, and garlic; stir-fry for 30 seconds.

8. Pour in the glaze and simmer for about 30 seconds. Return the rested pork and any juices to the skillet and toss briefly to coat.

9. Fluff the rice and divide it between two bowls. Spoon the pork and cabbage over it and finish with the green onion greens.

Want more detail? See the temperature guide.

Ingredients

• Foster Farms Fresh & Natural Chicken Thighs Family Pack

  1¼ lb bone-in, skin-on chicken thighs (about 2 large thighs) $2.79
• Zucchini

  1 lb $1.79
• Roma tomatoes

  8 oz $1.29
• Garlic

  3 cloves $0.79
• Lemon

  1 $1.29
• Olive oil

  2 tablespoons
• Morton kosher salt

  3¼ teaspoons
• Dried herbes de Provence

  1 teaspoon

Instructions

1. Heat the oven to 425°F. Cut 1 lb zucchini into thick half-moons, quarter 8 oz Roma tomatoes, and lightly crush 3 garlic cloves. Juice 1 lemon and set the juice aside.

2. Pat 1¼ lb chicken thighs dry. Rub them with 1 tablespoon olive oil and 1¾ teaspoons Morton kosher salt, then place them skin-side up on a large rimmed sheet pan.

3. Toss the prepared zucchini, tomatoes, and garlic with 1 tablespoon olive oil, 1½ teaspoons Morton kosher salt, and 1 teaspoon dried herbes de Provence.

4. Roast the chicken for 15 minutes. Spread the seasoned vegetables around it in a single layer, then roast for 20–25 minutes more, until the chicken reaches 175°F and the vegetables are tender.

5. Rest the chicken for 5 minutes. Divide the chicken and vegetables between two plates, spoon over the pan juices, and finish with the lemon juice.

Want more detail? See the temperature guide.

Ingredients

• Fresh coho salmon fillet

  12 oz, cut into 2 portions $14.99
• Green acorn squash

  1½ lb $1.49
• Large Granny Smith apple

  1 apple $1.99
• Fresh sage

  6 leaves $2.49
• Fresh organic lemon

  1 lemon $1.29
• Olive oil

  1 tablespoon plus 1 teaspoon
• Unsalted butter

  2 tablespoons
• Diamond Crystal kosher salt

  3 teaspoons

Instructions

1. Heat the oven to 425°F. Halve the 1½-pound acorn squash, scoop out its seeds, and cut it into ¾-inch wedges. Core the 1 Granny Smith apple and cut it into thick wedges.

2. Strip 6 sage leaves from their stems. Cut 1 lemon in half, squeeze 1 tablespoon juice into a small cup, and cut the rest into wedges.

3. Pat dry the 12 ounces of salmon and season both sides with 1½ teaspoons Diamond Crystal kosher salt. Let it stand while the squash starts roasting.

4. Toss the squash wedges with 1 tablespoon olive oil and 1½ teaspoons Diamond Crystal kosher salt. Spread them on a baking sheet, cut sides down, and roast for 20 minutes.

5. Turn the squash wedges, add the apple wedges to the sheet, and roast for 12–15 minutes more, until the squash is tender and browned at the edges.

6. During the final 12 minutes of roasting, heat 1 teaspoon olive oil in a skillet over medium-high heat. Cook the salmon skin-side down, if it has skin, for 4–5 minutes; turn and cook for 2–3 minutes more, pulling it at 125°F. Transfer it to plates to rest for 3 minutes.

7. Reduce the skillet heat to medium. Add 2 tablespoons unsalted butter and the prepared sage leaves; swirl for about 2 minutes, until the butter smells nutty and the sage crisps. Remove from the heat and stir in the prepared lemon juice.

8. Arrange the roasted squash and apple beside the salmon. Spoon the lemon-sage brown butter over the fish and serve with the prepared lemon wedges.

Want more detail? See the temperature guide.