Careme

Ingredients

• De Cecco Pappardelle Egg Noodles

  6 oz $3.49
• Crimini Mushrooms

  8 oz $4.99
• Simple Truth Organic® Beef Tenderloin Steak

  7 oz $18.99
• Shallots

  2 oz $3.99
• Garlic

  2 cloves $0.79
• Simple Truth Organic® Rosemary

  1 teaspoon finely chopped $2.49
• Kirkland Signature Toscana wine

  1/2 cup
• Heavy cream

  1/4 cup
• Finely grated Parmesan cheese

  1/4 cup
• Unsalted butter

  1 tablespoon
• Olive oil

  2 teaspoons
• Water

  3 quarts
• Kosher salt

  1 tablespoon plus 1/2 teaspoon
• Black pepper

  1/4 teaspoon
• Villa Antinori Tuscany Sangiovese Italy Red Wine

  1 bottle $19.99

Instructions

1. Bring 3 quarts water and 1 tablespoon kosher salt to a boil. Slice 8 ounces crimini mushrooms, mince 2 ounces shallots and 2 garlic cloves, and finely chop 1 teaspoon rosemary. Pat 7 ounces beef tenderloin dry and season it with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
2. Heat 1 teaspoon olive oil in a large skillet over medium-high heat. Sear the prepared beef for 2 to 4 minutes per side, until its center reaches 140°F; transfer it to a board and rest for at least 5 minutes so it reaches a safe 145°F.
3. Add 6 ounces pappardelle to the pot and cook for 1 minute less than the package directs. Reserve exactly 1/2 cup pasta cooking water, then drain.
4. While the pasta cooks, heat 1 teaspoon olive oil in the beef skillet over medium-high heat. Cook 8 ounces crimini mushrooms for 5 minutes until browned; add 1 tablespoon unsalted butter, 2 ounces shallots, 2 garlic cloves, and 1 teaspoon rosemary, then cook for 2 minutes.
5. Pour in 1/2 cup Kirkland Signature Toscana wine and simmer for 3 minutes. Stir in 1/4 cup heavy cream and the reserved 1/2 cup pasta cooking water; simmer for 2 minutes, then melt in 1/4 cup Parmesan cheese.
6. Add the cooked 6 ounces pappardelle to the skillet and toss over medium-low heat for 1 minute until glossy. Thinly slice the rested 7 ounces beef tenderloin and arrange it over the pasta.
7. Divide everything between 2 warm shallow bowls, spooning the mushroom sauce over the sliced beef, and serve immediately.

Ingredients

• Fresh Sockeye Salmon Fillet Wild Caught (sustainably sourced)

  12 ounces, cut into 2 fillets $14.99
• Cucumber

  1 medium, finely diced $0.89
• Fresh Roma Tomato

  1 medium, finely diced $1.49
• Private Selection® Walla Walla Sweet Onions

  1/4 cup, finely diced $3.99
• Parsley

  1/4 cup, chopped $1.29
• Fresh Organic Lemon

  3 tablespoons juice, from about 1 lemon $1.29
• Kroger® Jasmine Rice

  1/2 cup dry $3.89
• Water

  3/4 cup
• Extra-virgin olive oil

  2 tablespoons
• Garlic

  1 clove, minced $0.79
• Honey

  1 teaspoon
• Ground sumac

  1 1/2 teaspoons
• Ground turmeric

  1/4 teaspoon
• Ground cumin

  1/4 teaspoon
• Kosher salt

  3/4 teaspoon
• Black pepper

  1/4 teaspoon
• Chateau Ste. Michelle Sauvignon Blanc Washington White Wine

  1 bottle, well chilled $9.99

Instructions

1. Preheat a grill to medium-high, about 425°F, for 10 minutes. Meanwhile, finely dice 1 medium cucumber, 1 medium Roma tomato, and 1/4 cup Walla Walla sweet onion; chop 1/4 cup parsley and mince 1 garlic clove.
2. Rinse 1/2 cup jasmine rice. Combine the 1/2 cup rinsed jasmine rice, 3/4 cup water, 1 teaspoon olive oil, 1/4 teaspoon turmeric, 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; remove from the heat and keep covered for 5 minutes.
3. Mix 1 tablespoon olive oil, 1 tablespoon lemon juice, 1 minced garlic clove, 1 teaspoon honey, 1 teaspoon sumac, 1/4 teaspoon cumin, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Coat 12 ounces sockeye salmon with the mixture.
4. Combine 1 diced cucumber, 1 diced Roma tomato, 1/4 cup diced Walla Walla sweet onion, and 1/4 cup chopped parsley with 2 tablespoons lemon juice, 1/2 teaspoon sumac, and 1/4 teaspoon kosher salt; let the salad stand for 10 minutes.
5. Clean and oil the grill grates, then grill the two 6-ounce salmon fillets skin-side down for 4 to 5 minutes. Turn and grill for 2 to 3 minutes, until the centers reach 145°F; transfer the two 6-ounce salmon fillets to a plate and rest for 3 minutes.
6. Fluff the approximately 1 1/2 cups turmeric rice with a fork, then gently toss the approximately 2 cups cucumber salad once more.
7. Plate 1 grilled salmon fillet per person with about 3/4 cup turmeric rice and 1 cup cucumber salad.