Careme

Ingredients

• Kroger® Fresh Natural Pork Loin Boneless

  12 oz $2.49
• Fresh Sweet Corn on the Cob-Each

  2 ears $1.25
• Fresh Organic Limes - Each

  1 lime, yielding about 2 tablespoons juice $1.50
• Garlic

  2 cloves $1.29
• Organic Cilantro

  3 tablespoons chopped $1.99
• Orange juice

  1/4 cup
• Olive oil

  2 tablespoons
• Ground cumin

  1 1/2 teaspoons
• Dried oregano

  1 teaspoon
• Kosher salt

  1 1/4 teaspoons
• Black pepper

  1/2 teaspoon

Instructions

1. Cut 12 ounces pork loin crosswise into 2 equal steaks about 3/4 inch thick. Squeeze 1 lime to obtain 2 tablespoons juice, and mince 2 garlic cloves. Whisk 1 tablespoon lime juice and the minced garlic with 1/4 cup orange juice, 1 tablespoon olive oil, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 3/4 teaspoon kosher salt, and 1/4 teaspoon black pepper; coat the 2 pork steaks and marinate for 15 minutes.

2. While the 2 pork steaks marinate, preheat a gas or charcoal grill to medium-high, about 425°F, for 10 minutes and shuck 2 ears corn.

3. Brush the 2 ears corn with 1 tablespoon olive oil, then season them with 1/2 teaspoon ground cumin, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.

4. Remove the 2 pork steaks from the marinade and discard the marinade. Grill the 2 pork steaks for 4–5 minutes per side until they reach 145°F; grill the 2 ears corn alongside them for 10–12 minutes, turning every few minutes, until lightly charred.

5. While the 2 pork steaks and 2 ears corn grill, chop 3 tablespoons cilantro and combine it with 1 tablespoon lime juice to make 4 tablespoons garnish.

6. Rest the 2 pork steaks for 5 minutes, then slice them across the grain. Spoon 2 tablespoons cilantro-lime garnish over the sliced pork and 2 tablespoons cilantro-lime garnish over the 2 ears corn; divide between two plates and serve.

Ingredients

• Simple Truth® Natural Boneless and Skinless Fresh Chicken Thighs Griller Pack BIG DEAL!

  12 oz $4.49
• Organic Green Beans

  8 oz $3.99
• Simple Truth Organic® Jasmine Rice

  3/4 cup $3.99
• Simple Truth Organic® Basil

  0.5 oz $2.79
• Fresh peeled ginger

  1 tablespoon finely grated $4.99
• Garlic

  3 cloves $1.29
• Fresh Jalapeno Peppers

  1 pepper $2.99
• Fresh Organic Lime

  1 lime $1.50
• Water

  1 1/4 cups
• Low-sodium soy sauce

  1 tablespoon
• Fish sauce

  1 tablespoon
• Light brown sugar

  2 teaspoons
• Cornstarch

  1 teaspoon
• Neutral cooking oil

  2 tablespoons
• Kosher salt

  1/2 teaspoon

Instructions

1. Cut 12 ounces chicken thighs into 1-inch pieces and season with 1/4 teaspoon kosher salt. Trim and halve 8 ounces organic green beans, mince 3 garlic cloves, finely grate 1 tablespoon peeled ginger, thinly slice 1 jalapeño pepper, and tear 0.5 ounce basil; keep each prepared component separate beside the stove.

2. Rinse 3/4 cup jasmine rice. Combine it in a saucepan with 1 1/4 cups water and 1/4 teaspoon kosher salt; 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. Juice 1 lime into a small bowl and whisk in 1 tablespoon low-sodium soy sauce, 1 tablespoon fish sauce, 2 teaspoons light brown sugar, and 1 teaspoon cornstarch until smooth.

4. Heat 1 tablespoon neutral cooking oil in a large skillet or wok over medium-high heat. Add the prepared 12 ounces chicken thighs in one layer and cook for 5 to 6 minutes, turning occasionally, until browned and cooked to 165°F; transfer to a clean plate.

5. Heat 1 tablespoon neutral cooking oil in the same skillet over high heat. Add the prepared 8 ounces organic green beans, 3 garlic cloves, 1 tablespoon peeled ginger, and 1 jalapeño pepper; stir-fry for 3 to 4 minutes, until the beans are bright and crisp-tender.

6. Return the cooked chicken to the skillet, pour in the prepared sauce, and stir-fry for 1 to 2 minutes, until glossy and thickened. Fold in the prepared 0.5 ounce basil and cook for 30 seconds, just until wilted.

7. Fluff the cooked 3/4 cup jasmine rice and divide it between two bowls, then spoon the finished stir-fry over the top and serve immediately.

Ingredients

• Simple Truth® Natural Lamb Loin Chops

  1 lb $17.99
• Eggplant

  1 medium eggplant (about 1 lb) $3.49
• Fresh Organic Heirloom Tomato

  8 oz $3.49
• Trikona Couscous

  5 oz $6.99
• Garlic

  2 cloves $1.29
• Mint

  2 tablespoons chopped leaves $1.49
• Plain Greek yogurt

  1/3 cup
• Olive oil

  4 1/2 tablespoons
• Red wine vinegar

  1 tablespoon
• Ground cumin

  1 teaspoon
• Smoked paprika

  1 teaspoon
• Ground coriander

  1/2 teaspoon
• Ground cinnamon

  1/4 teaspoon
• Kosher salt

  3 teaspoons
• Black pepper

  1/2 teaspoon
• Water

  3/4 cup
• Charles Smith Wines Boom Boom! Syrah Washington Red Wine

  1 bottle (750 ml) $24.99

Instructions

1. Cut 1 medium eggplant into 3/4-inch cubes, dice 8 ounces heirloom tomato, mince 2 garlic cloves, and chop 2 tablespoons mint leaves. Stir 1/3 cup Greek yogurt with 1 tablespoon red wine vinegar, 1 minced garlic clove, 1 tablespoon chopped mint, and 1/4 teaspoon kosher salt.

2. Pat 1 pound lamb loin chops dry. Season with 1/2 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon coriander, 1/4 teaspoon cinnamon, 1 1/4 teaspoons kosher salt, and 1/4 teaspoon black pepper; let stand for 10 minutes.

3. While the 1 pound seasoned lamb rests, bring 3/4 cup water and 1/2 teaspoon kosher salt to a boil. Stir in 5 ounces couscous, cover, remove from the heat, and stand for 5 minutes; fluff with a fork.

4. Heat 3 tablespoons olive oil in a large skillet over medium. Add 1 cubed eggplant and 1 teaspoon kosher salt; cook for 8 minutes, stirring frequently. Add 8 ounces diced heirloom tomato, 1 minced garlic clove, 1/2 teaspoon cumin, 1/2 teaspoon smoked paprika, and 1/4 teaspoon black pepper; cook for 4 minutes, then fold in 1 tablespoon chopped mint.

5. Transfer all of the vegetable mixture to a covered bowl. Heat 1 1/2 tablespoons olive oil in the skillet over medium-high, add 1 pound seasoned lamb loin chops, and sear for 4–5 minutes per side, until browned and the centers reach at least 145°F. Rest the 1 pound cooked lamb for 5 minutes.

6. Divide all of the cooked couscous and all of the eggplant mixture between two warm plates. Top with the rested 1 pound lamb loin chops and spoon over all of the mint-yogurt sauce.