Careme

Ingredients

• Wild Caught Sockeye Salmon Fillet (Previously Frozen)

  12 oz $15.99
• Fresh Organic Heirloom Tomato

  12 oz $4.99
• Zucchini

  8 oz $1.79
• Shallots

  2 oz $3.99
• Garlic

  1 clove $0.79
• extra-virgin olive oil

  2 tablespoons
• kosher salt

  2 1/4 teaspoons
• black pepper

  1/2 teaspoon
• panko breadcrumbs

  1/4 cup
• chopped fresh parsley

  2 tablespoons
• Simple Truth Organic® Thyme

  1 teaspoon leaves $2.49
• unsalted butter, softened

  1 tablespoon
• lemon zest

  1/2 teaspoon
• Dijon mustard

  1 tablespoon
• fresh lemon juice

  1 tablespoon
• pitted Kalamata olives, rinsed and chopped

  1/4 cup
• capers, rinsed and drained

  1 tablespoon

Instructions

1. Heat the oven to 425°F and line a rimmed sheet pan with parchment. Fold a second piece of parchment into a shallow 10-inch boat with raised edges and place it at one end of the pan to keep the fish separate from the vegetable juices.
2. Cut 12 ounces Fresh Organic Heirloom Tomato into thick wedges and scoop out the loose seeds and watery jelly; slice 8 ounces Zucchini into half-moons, thinly slice 2 ounces Shallots, and mince 1 clove Garlic. Toss everything with 1 tablespoon extra-virgin olive oil, 1 1/4 teaspoons kosher salt, and 1/4 teaspoon black pepper, spread it outside the parchment boat, and roast for 10 minutes.
3. Mix 1/4 cup panko breadcrumbs, 2 tablespoons chopped fresh parsley, 1 teaspoon Simple Truth Organic® Thyme leaves, 1 tablespoon softened unsalted butter, and 1/2 teaspoon lemon zest until evenly moistened.
4. Pat 12 ounces Wild Caught Sockeye Salmon Fillet dry and season it with 1 teaspoon kosher salt and 1/4 teaspoon black pepper. Spread the top with 1 tablespoon Dijon mustard, press on all of the prepared crumb mixture, place it inside the parchment boat, and roast with the vegetables for 10–13 minutes.
5. While the pan roasts, whisk 1 tablespoon extra-virgin olive oil with 1 tablespoon fresh lemon juice, then stir in 1/4 cup rinsed and chopped pitted Kalamata olives and 1 tablespoon rinsed and drained capers.
6. Remove the pan when the crust is golden and the thickest part of the fillet reaches 125–130°F for medium or 145°F for fully cooked; rest everything for 5 minutes.
7. Divide the roasted vegetables and crusted fillet between two warm plates, spoon half of the prepared olive-caper dressing over each serving, and serve immediately.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin

  1 pound $2.99
• Fresh Sweet Corn on the Cob-Each

  2 ears $0.75
• Fresh Organic Lemon - Each

  1 medium lemon $1.29
• Garlic

  1 clove $0.79
• Simple Truth Organic® Mint

  0.25 ounce $2.49
• Extra-virgin olive oil

  2 tablespoons
• Za’atar seasoning

  1 tablespoon
• Kosher salt

  2 teaspoons
• Black pepper

  0.25 teaspoon
• Tahini

  2 tablespoons
• Water

  2 tablespoons

Instructions

1. Preheat a grill to medium-high, about 425°F, for 10 minutes, creating direct- and indirect-heat zones. Trim the silver skin from 1 pound Kroger® Fresh Natural Pork Tenderloin, shuck 2 ears Fresh Sweet Corn on the Cob-Each, and wash and finely chop 0.25 ounce Simple Truth Organic® Mint.
2. Rub 1 pound trimmed pork tenderloin with 1 tablespoon extra-virgin olive oil, 1 tablespoon za’atar seasoning, 1.5 teaspoons kosher salt, and 0.25 teaspoon black pepper; let it stand while preparing the sauce and corn.
3. Whisk 2 tablespoons tahini with the zest and juice of 1 medium lemon, 1 minced garlic clove, 2 tablespoons water, and 0.25 teaspoon kosher salt until smooth and pourable. Brush 2 shucked ears corn with 1 tablespoon extra-virgin olive oil and season them with 0.25 teaspoon kosher salt.
4. Sear the seasoned 1-pound pork tenderloin on all sides over direct heat, turning every 1–2 minutes, for 6–8 minutes total. Move it to indirect heat and grill for 6–10 minutes more, turning once, until the center reaches 145°F.
5. At the same time, grill the seasoned 2 ears corn over direct heat for 10–12 minutes, turning every 2–3 minutes, until tender and lightly charred.
6. Transfer the grilled 1-pound pork tenderloin to a cutting board and rest it for 5 minutes; keep the 2 grilled ears corn warm over indirect heat.
7. Slice the rested 1-pound pork tenderloin across the grain and divide it between two plates with 1 grilled ear corn per plate. Drizzle each plate with half of the lemon-tahini sauce and finish with half of the chopped 0.25 ounce mint.

Ingredients

• Foster Farms Fresh & Natural Chicken Thighs Value Pack

  12 ounces $1.29
• Japanese Eggplant

  12 ounces $4.99
• Smart Way™ Jasmine Rice

  1/2 cup dry $3.59
• Simple Truth Organic® Thai Basil

  0.5 ounce $2.49
• Green Onions

  2 green onions $1.19
• Kroger® Peeled Garlic

  2 cloves $2.99
• Spice World™ Fresh Peeled Ginger

  1 tablespoon minced $3.99
• Fresh Organic Limes

  1 tablespoon juice $1.29
• Unsweetened light coconut milk

  1/3 cup
• Low-sodium soy sauce

  2 tablespoons
• Brown sugar

  2 teaspoons
• Sambal oelek

  1 teaspoon
• Ground turmeric

  1/2 teaspoon
• Neutral cooking oil

  3 tablespoons
• Kosher salt

  1 1/4 teaspoons
• Water

  3/4 cup

Instructions

1. Using separate cutting boards, cut 12 ounces chicken thighs into bite-size pieces and season them with 1/2 teaspoon kosher salt. Cut 12 ounces Japanese eggplant into 3/4-inch pieces. Mince 2 cloves garlic and 1 tablespoon ginger together; thinly slice 2 green onions and tear 0.5 ounce Thai basil, keeping the onion-basil mixture separate from the garlic-ginger mixture.
2. Combine 1/2 cup dry jasmine rice, 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; remove from the heat and rest, covered, for 5 minutes.
3. Whisk together 1/3 cup unsweetened light coconut milk, 2 tablespoons low-sodium soy sauce, 1 tablespoon lime juice, 2 teaspoons brown sugar, 1 teaspoon sambal oelek, and 1/2 teaspoon ground turmeric.
4. Heat 2 tablespoons neutral cooking oil in a large wok or skillet over medium-high heat. Add the prepared vegetable pieces, sprinkle with 1/2 teaspoon kosher salt, and stir-fry for 6 to 8 minutes until well browned and tender; transfer them to a plate.
5. Heat 1 tablespoon neutral cooking oil in the same wok over high heat. Add the seasoned pieces in one layer and cook for 6 to 8 minutes, stirring occasionally, until browned and nearly cooked through.
6. Add the prepared garlic-ginger mixture and stir-fry for 30 seconds. Return the browned vegetables to the wok, pour in the prepared sauce, and simmer for 3 minutes, until glossy and the chicken reaches 165°F. Fold in the prepared onion-basil mixture.
7. Fluff the contents of the saucepan and divide them between two bowls. Spoon the finished stir-fry alongside and serve immediately.