Careme

Ingredients

• Boneless Pork Loin Center-Cut Thin Chops

  1 lb $4.99
• Fresh Organic Heirloom Tomato

  1 lb $3.49
• Red onion

  1/4 cup thinly sliced
• Garlic

  2 cloves $0.99
• Parsley

  1/4 cup chopped $1.89
• Extra-virgin olive oil

  2 tablespoons
• Sherry vinegar

  1 1/2 tablespoons
• Smoked paprika

  1 1/2 teaspoons
• Ground cumin

  1/2 teaspoon
• Kosher salt

  1 teaspoon
• Black pepper

  1/2 teaspoon
• Owen Roe Sinister Hand Grenache Oregon Red Wine

  750 ml $23.99

Instructions

1. Preheat a grill to medium-high, about 425°F. Cut 1 pound heirloom tomato into wedges, thinly slice 1/4 cup red onion, mince 2 cloves garlic, and chop 1/4 cup parsley.
2. Pat 1 pound pork chops dry, then coat them with 1 tablespoon olive oil, 2 minced garlic cloves, 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.
3. Toss 1 pound tomato wedges and 1/4 cup sliced red onion with 1 tablespoon olive oil, 1 1/2 tablespoons sherry vinegar, 1/2 teaspoon smoked paprika, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/4 cup chopped parsley; let the salad stand while the pork cooks.
4. Grill the seasoned 1 pound pork chops for 3 to 4 minutes per side, closing the lid between turns, until the thickest part reaches 145°F.
5. Transfer the grilled 1 pound pork chops to a clean board and rest for 5 minutes; toss the salad made with 1 pound tomatoes once more while they rest.
6. Slice the rested 1 pound pork chops across the grain and divide them between two plates with the salad made from 1 pound heirloom tomatoes.

Ingredients

• Simple Truth® Mild Italian Chicken Sausage

  12 ounces $5.99
• Fresh Bagged Green Beans

  12 ounces $3.99
• Private Selection™ Fresh Petite Cherry Snacking Tomatoes

  10 ounces $3.50
• Jumbo Yellow Onions

  4 ounces $1.49
• Garlic

  2 cloves $0.99
• Extra-virgin olive oil

  1 tablespoon
• Italian seasoning

  1 teaspoon
• Kosher salt

  1/2 teaspoon
• Black pepper

  1/4 teaspoon
• Water

  1/4 cup
• Red wine vinegar

  1 tablespoon
• Crusty whole-grain bread

  4 ounces
• Owen Roe Sinister Hand Grenache Oregon Red Wine

  750 ml $23.99

Instructions

1. Trim 12 ounces green beans, halve 10 ounces cherry tomatoes, thinly slice 4 ounces yellow onion, mince 2 cloves garlic, and cut 12 ounces chicken sausage into 1-inch pieces; allow 8 minutes for prep.
2. Heat 2 teaspoons extra-virgin olive oil in a large skillet over medium-high heat. Add 12 ounces chicken sausage and sauté for 6 minutes, turning occasionally, until browned; transfer it to a clean plate.
3. Add 1 teaspoon extra-virgin olive oil, 4 ounces sliced yellow onion, and 12 ounces trimmed green beans to the skillet; sauté for 5 minutes, stirring occasionally.
4. Stir in 2 cloves minced garlic, 1 teaspoon Italian seasoning, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper for 30 seconds. Add 10 ounces halved cherry tomatoes, 1/4 cup water, and 1 tablespoon red wine vinegar; cover and cook for 6 minutes.
5. Return 12 ounces browned chicken sausage to the skillet and sauté uncovered for 4 minutes, until the green beans are crisp-tender, the tomatoes form a light sauce, and the sausage reaches 165°F. Meanwhile, toast 4 ounces whole-grain bread.
6. Divide the skillet mixture and 4 ounces toasted whole-grain bread between two shallow bowls, spooning the tomato pan juices over each serving.

Ingredients

• Simple Truth® Natural Lamb Loin Chops

  1 lb $17.99
• Chanterelle Mushrooms

  8 oz $19.99
• Private Selection® Petite Fingerling Gourmet Potatoes

  12 oz $3.99
• Shallot

  1 small $4.49
• Garlic

  1 clove $0.99
• Simple Truth Organic® Thyme

  1 teaspoon leaves $2.79
• Fresh Organic Lemon

  1 teaspoon finely grated zest plus 1 tablespoon juice $2.00
• Water

  4 cups
• Kosher salt

  1½ teaspoons
• Black pepper

  ½ teaspoon
• Dijon mustard

  1 teaspoon
• Olive oil

  2 tablespoons
• Unsalted butter

  2 tablespoons
• Low-sodium chicken broth

  ½ cup

Instructions

1. Halve 12 ounces fingerling potatoes; clean and tear 8 ounces chanterelle mushrooms; mince 1 small shallot and 1 garlic clove; and prepare 1 teaspoon thyme leaves, 1 teaspoon lemon zest, and 1 tablespoon lemon juice. Pat 1 pound lamb loin chops dry and let them stand at room temperature for 10 minutes.
2. Bring 4 cups water and 1 teaspoon kosher salt to a boil. Add 12 ounces halved fingerling potatoes, simmer for 8 minutes until barely tender, and drain thoroughly.
3. Season 1 pound lamb loin chops with ½ teaspoon kosher salt and ½ teaspoon black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat, sear the chops for 3 to 5 minutes per side until they reach at least 145°F, and transfer them to a board loosely tented with foil.
4. Add 1 tablespoon olive oil and 12 ounces drained fingerling potatoes to the skillet. Cook cut-side down over medium-high heat for 5 to 6 minutes until crisp; reduce the heat to medium, add 1 small minced shallot and 1 teaspoon thyme leaves, and cook for 1 minute. Add 1 minced garlic clove and 1 teaspoon lemon zest, cook for 30 seconds, then transfer the potatoes to a covered serving bowl.
5. Melt 1 tablespoon unsalted butter in the skillet over medium-high heat. Add 8 ounces chanterelle mushrooms and cook for 4 minutes until golden. Whisk in ½ cup low-sodium chicken broth, 1 teaspoon Dijon mustard, and 1 tablespoon lemon juice; simmer for 2 minutes, remove from the heat, and swirl in 1 tablespoon unsalted butter.
6. Divide 12 ounces crisp fingerling potatoes and 1 pound rested lamb loin chops between two plates, then spoon 8 ounces chanterelle mushrooms and the Dijon pan sauce over the chops.

Ingredients

• Kroger® Wild Caught Large Raw Gulf Shrimp Peeled & Deveined Tail Off

  12 ounces $7.00
• Kroger® Sugar Snap Peas

  8 ounces $3.99
• Kroger® Basmati Rice

  3/4 cup $2.79
• Ginger Root

  1 tablespoon minced $4.99
• Garlic

  2 cloves $0.99
• Green Onions

  2 $1.50
• Water

  1 1/8 cups plus 3 tablespoons
• Kosher salt

  1/2 teaspoon
• Cornstarch

  2 teaspoons
• Black pepper

  1/4 teaspoon
• Low-sodium soy sauce

  2 1/2 tablespoons
• Oyster sauce

  1 tablespoon
• Rice vinegar

  2 teaspoons
• Honey

  1 teaspoon
• Toasted sesame oil

  1 teaspoon
• Neutral cooking oil

  2 tablespoons
• Charles Smith Wines Kungfu Girl Riesling Washington White Wine

  1 bottle, well chilled $14.99

Instructions

1. Pat 12 ounces shrimp dry, trim 8 ounces sugar snap peas, mince 1 tablespoon ginger and 2 garlic cloves, and thinly slice 2 green onions while keeping their white and green parts separate.
2. Rinse 3/4 cup basmati rice. Combine the 3/4 cup rice, 1 1/8 cups water, and 1/4 teaspoon kosher salt in a saucepan; bring to a boil, cover, and cook over low heat for 15 minutes. Remove from the heat and rest, covered, for 5 minutes.
3. Whisk 2 1/2 tablespoons low-sodium soy sauce, 1 tablespoon oyster sauce, 2 teaspoons rice vinegar, 1 teaspoon honey, 1 teaspoon toasted sesame oil, 1 teaspoon cornstarch, and 3 tablespoons water until smooth.
4. Toss 12 ounces shrimp with 1 teaspoon cornstarch, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Heat 1 tablespoon neutral cooking oil in a wok or large skillet over high heat; stir-fry the seasoned shrimp for 2 to 3 minutes, until opaque and cooked through, then transfer it to a plate.
5. Add 1 tablespoon neutral cooking oil to the hot wok. Stir-fry 8 ounces sugar snap peas for 2 minutes, then add 1 tablespoon minced ginger, 2 minced garlic cloves, and the white parts of 2 green onions; stir-fry for 30 seconds.
6. Return the cooked contents of the plate to the wok, whisk and add all of the prepared sauce, and toss for 1 to 2 minutes until glossy and thickened. Fold in the green parts of 2 green onions.
7. Fluff the cooked rice, divide it between 2 shallow bowls, spoon the stir-fry over the top, and serve immediately.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin

  1 lb $8.29
• Zucchini

  12 oz $1.29
• Private Selection® Petite Medley Snacking Tomatoes

  10 oz $3.50
• Jumbo Red Onion

  4 oz $2.29
• Kroger® Fresh Lemon

  1 lemon, yielding 1 tsp zest and 2 tbsp juice $4.99
• Garlic

  2 cloves $0.99
• Extra-virgin olive oil

  3 tbsp
• Dried oregano

  1½ tsp
• Kosher salt

  1 tsp
• Black pepper

  ½ tsp
• Parsley

  2 tbsp chopped $1.89
• Chateau Ste. Michelle Sauvignon Blanc Washington White Wine

  750 ml $7.97

Instructions

1. Slice 12 oz zucchini lengthwise into ½-inch planks, halve 10 oz tomatoes, thinly slice 4 oz red onion, mince 2 garlic cloves, chop 2 tbsp parsley, and zest and juice 1 lemon to yield 1 tsp zest and 2 tbsp juice.
2. Coat 1 lb pork tenderloin with 1 tbsp olive oil, 1 tsp lemon zest, 1 tbsp lemon juice, 2 minced garlic cloves, 1 tsp dried oregano, ½ tsp kosher salt, and ¼ tsp black pepper; marinate at room temperature for 15 minutes.
3. Preheat a grill to medium-high, about 425–450°F, and clean and oil the grates while the pork marinates.
4. Toss 12 oz zucchini planks with 1 tbsp olive oil, ¼ tsp kosher salt, and ⅛ tsp black pepper.
5. Grill the 1 lb marinated pork tenderloin for 16–20 minutes, turning every 4–5 minutes, until its center reaches 145°F; during the final 8 minutes, grill the 12 oz seasoned zucchini for 3–4 minutes per side. Rest the pork for 5 minutes.
6. Toss 10 oz halved tomatoes and 4 oz sliced red onion with 1 tbsp olive oil, 1 tbsp lemon juice, ½ tsp dried oregano, ¼ tsp kosher salt, ⅛ tsp black pepper, and 2 tbsp chopped parsley; slice the 1 lb rested pork and plate it with the 12 oz grilled zucchini and tomato-onion salad.

Ingredients

• DRAPER VALLEY FARMS® Boneless Skinless Chicken Thighs

  1 pound $6.99
• Squash Yellow

  1 pound $1.29
• Fresh Organic Limes - Each

  1 lime $1.50
• Green Onions

  2 tablespoons thinly sliced $1.50
• Olive oil

  2 tablespoons
• Low-sodium soy sauce

  1 tablespoon
• Brown sugar

  2 teaspoons
• Ground allspice

  1 teaspoon
• Dried thyme

  1 teaspoon
• Garlic powder

  1 teaspoon
• Ground ginger

  1/2 teaspoon
• Ground cinnamon

  1/4 teaspoon
• Cayenne pepper

  1/4 teaspoon
• Kosher salt

  3/4 teaspoon
• Black pepper

  1/4 teaspoon
• Owen Roe Sinister Hand Grenache Oregon Red Wine

  1 bottle (750 ml) $23.99

Instructions

1. Preheat the oven to 425°F and line a large rimmed sheet pan with foil or parchment.
2. Whisk the juice of 1 lime, 1 tablespoon olive oil, 1 tablespoon low-sodium soy sauce, 2 teaspoons brown sugar, 1 teaspoon ground allspice, 1 teaspoon dried thyme, 1 teaspoon garlic powder, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cinnamon, 1/4 teaspoon cayenne pepper, and 1/2 teaspoon kosher salt in a large bowl; add 1 pound chicken thighs and turn to coat.
3. Trim 1 pound yellow squash, cut it into 1/2-inch-thick half-moons, and toss it in a second bowl with 1 tablespoon olive oil, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper.
4. Transfer the contents of both bowls to the prepared sheet pan in a single layer, leaving a little space between the pieces.
5. Roast for 20 minutes, rotate the pan, and roast for 5 minutes more, or until the thickest piece reaches 165°F and the vegetables are browned at the edges.
6. Remove the pan from the oven and rest everything for 5 minutes.
7. Divide between two plates, spoon the pan juices over each portion, and garnish with 2 tablespoons thinly sliced green onions.

Ingredients

• Certified Angus Beef Boneless Flank Steak

  12 ounces $14.99
• Fresh Large Green Bell Pepper

  1 pepper $1.50
• Fresh Sweet Corn on the Cob-Each

  1 ear $1.25
• La Preferida® Extra Long Grain Rice

  1/2 cup $2.49
• Garlic

  2 cloves $0.99
• Green Onions

  2 green onions $1.50
• Olive oil

  2 tablespoons
• Smoked paprika

  1 teaspoon
• Dried thyme

  1/2 teaspoon
• Garlic powder

  1/2 teaspoon
• Cayenne pepper

  1/8 teaspoon
• Kosher salt

  1 teaspoon
• Black pepper

  1/2 teaspoon
• Water

  1 cup
• Charles Smith Wines Boom Boom! Syrah Washington Red Wine

  1 bottle $24.99

Instructions

1. Heat a grill to medium-high. Slice 1 green bell pepper into wide strips, shuck 1 ear corn, mince 2 garlic cloves, and thinly slice 2 green onions.
2. Pat 12 ounces flank steak dry. Rub it with 1 tablespoon olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon dried thyme, 1/2 teaspoon garlic powder, 1/8 teaspoon cayenne, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper; let stand for 15 minutes while the grill heats.
3. While the steak rests, combine 1/2 cup rice, 1 cup water, 2 minced garlic cloves, and 1/4 teaspoon kosher salt in a small saucepan. Bring to a boil, cover, reduce the heat to low, and simmer for 15 minutes; remove from the heat and keep covered for 5 minutes.
4. Toss the strips from 1 green bell pepper and the shucked 1 ear corn with 1 tablespoon olive oil, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Grill them alongside the seasoned 12-ounce flank steak, turning occasionally; cook the vegetables for 6–8 minutes until charred and grill the steak for 4–6 minutes per side until it reaches 145°F.
5. Rest the grilled 12-ounce flank steak for 8 minutes. Cut the kernels from the grilled 1 ear corn, chop the grilled 1 green bell pepper, and fold both into the cooked 1/2 cup rice with 2 sliced green onions.
6. Slice the rested 12-ounce flank steak thinly against the grain, divide the pepper-corn rice between two plates, and arrange the steak over the top.