Careme

Ingredients

• Simple Truth® Natural Ground Lamb

  12 ounces $10.99
• Eggplant

  1 medium $1.99
• Jumbo Red Onion

  1/3 cup grated $1.19
• Garlic

  2 cloves $0.79
• Parsley

  1/4 cup chopped $1.29
• Fresh Organic Lemon

  2 tablespoons juice $1.29
• Plain Greek yogurt

  1/2 cup
• Whole-wheat pita bread

  2 rounds
• Extra-virgin olive oil

  2 tablespoons
• Ground cumin

  1 teaspoon
• Ground coriander

  1 teaspoon
• Smoked paprika

  1/2 teaspoon
• Ground cinnamon

  1/4 teaspoon
• Ground sumac

  1 teaspoon
• Kosher salt

  1 1/4 teaspoons
• Black pepper

  1/2 teaspoon

Instructions

1. Heat a grill to medium-high, about 425°F. Slice 1 medium eggplant lengthwise into eight planks, then coat with 1 1/2 tablespoons extra-virgin olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.
2. Mix 12 ounces ground lamb with 1/3 cup grated red onion, 1 minced garlic clove, 3 tablespoons chopped parsley, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon smoked paprika, 1/4 teaspoon ground cinnamon, 1/2 teaspoon ground sumac, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Form into six compact oval kofta and brush with 1/2 tablespoon extra-virgin olive oil.
3. Stir together 1/2 cup plain Greek yogurt, 1 minced garlic clove, 1 tablespoon lemon juice, and 1/4 teaspoon kosher salt; refrigerate until serving.
4. Grill the prepared vegetable slices and six kofta over direct heat for 8–10 minutes, turning halfway, until the slices are tender and charred and the kofta reach 160°F internally. Warm 2 whole-wheat pita rounds on the grill for 30 seconds per side, then rest the kofta for 5 minutes.
5. Drizzle the hot vegetable slices with 1 tablespoon lemon juice and sprinkle with 1/2 teaspoon ground sumac.
6. Divide the yogurt sauce, three kofta, four vegetable slices, and one warm pita round onto each plate; finish the two plates with 1 tablespoon chopped parsley.

Ingredients

• Choice Boneless Beef Strip Steak Family Pack

  1 pound $15.99
• Kroger® Fresh French Green Beans Bag

  12 ounces $4.39
• Kroger® Sliced Baby Bella Mushrooms

  8 ounces $3.29
• Private Selection® Walla Walla Sweet Onions

  4 ounces $3.99
• Garlic

  1 clove $0.79
• Whole black peppercorns

  1 tablespoon
• Kosher salt

  3/4 teaspoon
• Olive oil

  2 tablespoons
• Water

  1/4 cup
• Unsalted butter

  1 tablespoon
• 2022 Circumference Cabernet Sauvignon

  1/4 cup
• Low-sodium beef broth

  1/2 cup
• Heavy cream

  1/3 cup
• Dijon mustard

  2 teaspoons
• Justin Cabernet Sauvignon California Red Wine

  1 bottle (750 ml) $29.99

Instructions

1. Set 1 pound strip steak on the counter for 10 minutes. Pat it dry, crush 1 tablespoon black peppercorns, and season the steak with 1/2 teaspoon kosher salt and 2 teaspoons of the crushed peppercorns.
2. Trim 12 ounces green beans, slice 8 ounces baby bella mushrooms, and finely dice 4 ounces Walla Walla sweet onion. Heat 1 tablespoon olive oil in a large skillet over medium-high heat; cook the mushrooms and onion for 5 minutes. Add the green beans, 1/4 teaspoon kosher salt, and 1/4 cup water; cover for 6 minutes, then uncover and cook for 3 minutes. Transfer the cooked 24-ounce vegetable mixture to a warm platter.
3. Heat 1 tablespoon olive oil in a heavy skillet over medium-high heat. Pan-sear the seasoned 1-pound strip steak for 4 to 5 minutes per side, or until its center reaches 140°F for medium. Transfer it to a board and rest for 8 minutes; it should reach at least 145°F after resting.
4. While the steak rests, lower the steak skillet to medium and melt 1 tablespoon unsalted butter. Mince and add 1 garlic clove with 1 teaspoon crushed peppercorns; cook for 30 seconds. Add 1/4 cup Cabernet Sauvignon and reduce for 2 minutes, then add 1/2 cup beef broth and simmer for 3 minutes. Whisk in 1/3 cup heavy cream and 2 teaspoons Dijon mustard; simmer for 2 minutes, until about 3/4 cup sauce remains.
5. Slice the rested 1-pound strip steak across the grain. Divide the steak and cooked 24-ounce vegetable mixture between two warmed plates, then spoon about 3/4 cup peppercorn sauce over the steak and serve.

Ingredients

• Simple Truth® 90/10 Natural Ground Bison Pack 1 LB

  1 pound $11.99
• Kroger® Tri-Color Bell Peppers

  10 ounces $3.99
• Fresh On the Vine Red Tomatoes by the Bunch

  8 ounces $2.49
• Private Selection® Walla Walla Sweet Onions

  4 ounces $3.99
• Kroger® Basmati Rice

  1/2 cup $3.79
• Organic Ginger Root

  1 tablespoon grated $3.99
• Kroger® Whole Garlic Bulbs

  2 cloves $2.99
• Organic Cilantro

  1/4 cup chopped $1.69
• Fresh Organic Lemon

  1/2 lemon, yielding 1 tablespoon juice $1.29
• Water

  1 cup
• Neutral cooking oil

  1 tablespoon
• Tomato paste

  1 tablespoon
• Garam masala

  1 1/2 teaspoons
• Ground cumin

  1 teaspoon
• Ground coriander

  1 teaspoon
• Ground turmeric

  1/4 teaspoon
• Cayenne pepper

  1/8 teaspoon
• Kosher salt

  1 teaspoon
• Ground black pepper

  1/4 teaspoon
• Chateau Ste. Michelle Cabernet Sauvignon Washington Red Wine

  1 bottle $12.99

Instructions

1. Complete all prep before cooking: dice 4 ounces Walla Walla sweet onion and slice 10 ounces tri-color bell peppers, placing them together; grate 1 tablespoon ginger and mince 2 garlic cloves; chop 8 ounces tomatoes; combine 1 1/2 teaspoons garam masala, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/4 teaspoon ground turmeric, and 1/8 teaspoon cayenne pepper; chop 1/4 cup cilantro; and juice 1/2 lemon to yield 1 tablespoon lemon juice.
2. Rinse 1/2 cup basmati rice. Combine the 1/2 cup basmati rice with 3/4 cup water and 1/4 teaspoon kosher salt in a small saucepan; bring to a boil, cover, reduce the heat to low, and cook for 15 minutes, then remove from the heat and rest, covered, for 5 minutes.
3. Heat 2 teaspoons neutral cooking oil in a large skillet over medium-high heat. Add the prepared 14-ounce onion-pepper mixture and cook for 6 minutes, stirring occasionally, then transfer the 14-ounce onion-pepper mixture to a plate.
4. Add 1 teaspoon neutral cooking oil and 1 pound ground bison to the skillet. Season the 1 pound ground bison with 1/2 teaspoon kosher salt and cook for 5 minutes, breaking it into small crumbles.
5. Push the 1 pound browned bison to one side of the skillet. Add 1 tablespoon tomato paste, the prepared 3 7/8 teaspoons spice mixture, the prepared 1 tablespoon ginger, the prepared 2 minced garlic cloves, and 1 tablespoon water to the open side; stir for 30 seconds, then mix everything together.
6. Add the prepared 8 ounces chopped tomatoes, the cooked 14-ounce onion-pepper mixture, 3 tablespoons water, 1/4 teaspoon kosher salt, and 1/4 teaspoon ground black pepper. Partially cover and simmer for 10 minutes, stirring twice, until saucy and the center reaches 160°F.
7. Fold 2 tablespoons chopped cilantro and 1 tablespoon lemon juice into the keema, then rest it off the heat for 3 minutes. Divide all of the cooked 1/2 cup basmati rice between two shallow bowls, spoon the keema over it, and garnish with 2 tablespoons chopped cilantro.