Careme

Ingredients

• Kroger® Fresh Natural Pork Tenderloin

  1 pound $2.99
• Yukon Gold potatoes

  12 ounces $1.29
• Zucchini

  12 ounces $1.79
• Roma tomatoes

  8 ounces $1.29
• Garlic

  3 cloves $0.79
• Fresh rosemary

  1 tablespoon finely chopped leaves $2.49
• Olive oil

  2 tablespoons
• Fine sea salt

  2 1/2 teaspoons
• Ground black pepper

  1/2 teaspoon
• Red wine vinegar

  1 teaspoon

Instructions

1. Heat the oven to 425°F with racks in the upper and lower thirds. Set out one large rimmed baking sheet for the vegetables and a small roasting pan for the pork. Cut 12 ounces Yukon Gold potatoes into 3/4-inch pieces.

2. Pat 1 pound pork tenderloin dry and trim away any silverskin. Season all over with 1 teaspoon fine sea salt and set in the small roasting pan while you prepare the vegetables.

3. Toss the potatoes on the large baking sheet with 1 tablespoon olive oil and 1/2 teaspoon fine sea salt. Spread out with cut sides down and roast on the lower rack for 15 minutes.

4. Meanwhile, cut 12 ounces zucchini into 3/4-inch-thick half-moons and 8 ounces Roma tomatoes into thick wedges. Mince 3 garlic cloves and finely chop enough rosemary leaves to make 1 tablespoon.

5. Make the pork rub in a small bowl by combining:

   • 1 teaspoon olive oil
   • Half the minced garlic
   • 2 teaspoons chopped rosemary
   • 1/4 teaspoon ground black pepper

   Spread the rub over the salted pork.

6. In a bowl, toss together:

   • The prepared zucchini and tomatoes
   • 2 teaspoons olive oil
   • 1 teaspoon fine sea salt
   • The other half of the minced garlic
   • 1 teaspoon chopped rosemary
   • 1/4 teaspoon ground black pepper

   Keep the tomatoes in large pieces so they retain some shape during roasting.

7. After the potatoes have roasted for 15 minutes, turn them and add the seasoned zucchini and tomatoes to their baking sheet, spreading everything into a single layer. Return it to the lower rack and place the pork on the upper rack. Roast for 18–23 minutes, until the pork reaches 145°F in the thickest part and the vegetables are tender and browned.

8. Transfer the pork to a cutting board and rest for 5 minutes. If needed, leave the vegetables in the oven during the rest to finish browning. Drizzle 1 teaspoon red wine vinegar over the roasted vegetables and gently toss.

9. Slice the rested pork into thick medallions. Divide the vegetables between two plates, arrange the pork alongside, and spoon the roasting-pan juices over the meat.

Want more detail? See the temperature guide.

Ingredients

• Simple Truth Organic® Red Lentils

  3/4 cup dry (about 5 oz) $3.49
• Eggplant

  1 medium (about 1 lb) $1.99
• Roma tomatoes

  1/2 lb $1.29
• Yellow onion

  1 small (about 1/4 lb) $0.99
• Peeled garlic

  2 cloves (about 1/4 oz) $2.99
• Lemon

  1 $1.29
• Italian parsley

  1/4 bunch (about 2 tablespoons chopped) $1.99
• Olive oil

  3 tablespoons
• Fine sea salt

  1 1/2 teaspoons
• Ground cumin

  1 teaspoon
• Smoked paprika

  1/2 teaspoon
• Dried mint

  1 teaspoon

Instructions

1. Peel and finely dice 1 small yellow onion (about 1/4 lb), dice 1/2 lb Roma tomatoes, and mince 2 peeled garlic cloves.

2. Trim 1 medium eggplant (about 1 lb) and cut into 1/2-inch cubes. Rinse 3/4 cup dry red lentils in a fine-mesh sieve and drain.

3. Heat 1 tablespoon olive oil in a medium heavy saucepan over medium heat. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened.

4. Add the minced garlic, 1 teaspoon ground cumin, and 1/2 teaspoon smoked paprika. Stir for 30 seconds, then add the diced tomatoes and cook for 3 minutes, stirring and crushing them lightly.

5. Add the rinsed lentils, 3/4 teaspoon fine sea salt, and 2 1/2 cups water. Bring to a boil, then reduce to a gentle simmer and partially cover. Cook for 18–20 minutes, stirring occasionally, until the lentils break down into a thick stew. If they begin sticking before becoming tender, add 1/4 cup water.

6. While the lentils simmer, heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the cubed eggplant and 3/4 teaspoon fine sea salt. Cook for 10–12 minutes, turning occasionally, until golden on several sides. Add 2 tablespoons water, cover, and cook over medium-low heat for 3–4 minutes, until completely tender.

7. While the pans cook, chop 1/4 bunch Italian parsley to yield about 2 tablespoons. Halve 1 lemon; squeeze one half to obtain 1 tablespoon juice and cut the other half into wedges.

8. Stir half the cooked eggplant and 1 teaspoon dried mint into the lentil stew. Simmer uncovered for 3 minutes, then remove from the heat and stir in the measured lemon juice.

9. Divide the stew between two shallow bowls. Top with the reserved cooked eggplant and chopped parsley, and serve with the lemon wedges.

Want more detail? See the temperature guide.

Ingredients

• Fresh Coho Salmon Fillet

  12 oz skin-on, cut into 2 equal portions $14.99
• Fresh Sweet Corn on the Cob

  3 ears $0.33
• Zucchini

  8 oz $1.79
• Fresh Roma Tomatoes

  8 oz $1.29
• Fresh Basil

  0.5 oz $2.49
• Lemon

  1 medium, yielding 1 teaspoon zest and 2 tablespoons juice $1.29
• Olive oil

  2 tablespoons
• Unsalted butter

  2 tablespoons
• Fine sea salt

  1 3/4 teaspoons
• Ground black pepper

  1/4 teaspoon

Instructions

1. Pat 12 oz skin-on coho salmon dry, remove any pin bones, and cut into 2 equal portions. Season with 3/4 teaspoon fine sea salt and 1/4 teaspoon ground black pepper. Set aside while preparing the vegetables.

2. Shuck 3 ears sweet corn and slice the kernels from the cobs. Trim 8 oz zucchini and cut into 1/4-inch dice.

3. Finely grate 1 medium lemon to obtain 1 teaspoon zest, then squeeze out 2 tablespoons juice. Keep the zest and juice separate.

4. Make the tomato-basil relish by gently combining the following in a bowl:

   • 8 oz Roma tomatoes, finely diced
   • 0.5 oz fresh basil, leaves torn and tough stems discarded
   • 1 tablespoon lemon juice
   • 1/4 teaspoon fine sea salt

   Set aside while cooking.

5. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the prepared corn and zucchini with 3/4 teaspoon fine sea salt. Cook for 7–9 minutes, stirring occasionally, until tender with scattered golden spots. Transfer to a serving bowl and cover to keep warm.

6. Wipe the skillet clean and dry, then heat the remaining 1 tablespoon olive oil over medium-high heat. Blot the salmon skin dry and place the portions skin-side down in the skillet, pressing gently with a spatula for the first 20 seconds. Reduce the heat to medium and cook for 4–5 minutes, until the skin is crisp. Turn and cook for another 1–3 minutes, pulling the salmon when the center reaches 125°F. Transfer skin-side up to a plate and rest for 3 minutes while making the butter sauce.

7. Pour off excess oil from the skillet and let it cool off the heat for 1 minute. Add 2 tablespoons unsalted butter and return to medium-low heat. Swirl for 1–2 minutes, until the milk solids turn golden and smell nutty. Remove from the heat and carefully stir in the reserved 1 teaspoon lemon zest and remaining 1 tablespoon lemon juice.

8. Divide the warm corn and zucchini between two plates. Place the salmon on top, skin-side up, and spoon the lemon brown butter around it rather than over the crisp skin. Add the tomato-basil relish alongside and serve immediately.

Want more detail? See the temperature guide.