Careme

Ingredients

• Kroger® Fresh Natural Pork Tenderloin

  12 ounces $2.99
• Green cabbage

  8 ounces $0.99
• Fuji apple

  1 small (about 4 ounces) $1.49
• Organic lime

  1 lime (about 2 tablespoons juice) $1.29
• Small corn tortillas

  4
• Fine sea salt

  1 1/4 teaspoons, divided
• Chili powder

  1 teaspoon
• Ground cumin

  1 teaspoon
• Neutral oil

  2 teaspoons

Instructions

1. Slice 12 ounces pork tenderloin into 3/4-inch medallions. Season with 3/4 teaspoon fine sea salt, 1 teaspoon chili powder, and 1 teaspoon ground cumin. Let stand for 10 minutes while you prepare the slaw.

2. Thinly shred 8 ounces green cabbage and julienne 1 small Fuji apple. Juice 1 lime to yield about 2 tablespoons juice. Toss together the slaw ingredients:

   • 8 ounces shredded green cabbage
   • 1 small julienned Fuji apple (about 4 ounces)
   • 1 tablespoon lime juice
   • 1/2 teaspoon fine sea salt

   Set the slaw aside to soften slightly.

3. Heat 2 teaspoons neutral oil in a skillet over medium-high heat. Sear the seasoned pork for 3–4 minutes per side, until it reaches 145°F. Transfer to a plate, spoon the remaining 1 tablespoon lime juice over it, and rest for 3 minutes.

4. While the pork rests, warm 4 small corn tortillas in a dry skillet over medium heat, about 30 seconds per side.

5. Divide the pork among the warm tortillas, pile the apple-cabbage slaw on top, and serve.

Want more detail? See the temperature guide.

Ingredients

• Smart Way™ thin-sliced boneless skinless chicken breasts

  12 oz $5.00
• bok choy

  12 oz $2.99
• carrots

  4 oz $1.29
• jasmine rice

  1/2 cup dry $3.59
• peeled garlic

  2 cloves $2.99
• fresh ginger

  1 tablespoon grated
• reduced-sodium soy sauce

  1 tablespoon
• honey

  2 teaspoons
• rice vinegar

  1 tablespoon
• cornstarch

  1 teaspoon
• neutral oil

  1 tablespoon
• fine sea salt

  1 1/8 teaspoons

Instructions

1. Slice 12 oz chicken into bite-size strips and toss with 3/4 teaspoon fine sea salt. Set aside while you prepare the vegetables.

2. Separate the stems and leaves of 12 oz bok choy; slice the stems and roughly chop the leaves. Cut 4 oz carrots into thin matchsticks.

3. Mince 2 garlic cloves and grate 1 tablespoon fresh ginger.

4. Make the stir-fry sauce by whisking together 1/3 cup water and:

   • 1 tablespoon reduced-sodium soy sauce
   • 2 teaspoons honey
   • 1 tablespoon rice vinegar
   • 1 teaspoon cornstarch

   Set the sauce beside the stove.

5. Rinse 1/2 cup dry jasmine rice. Put it in a small saucepan with 3/4 cup water and 1/8 teaspoon fine sea salt. Bring to a boil, cover, and simmer over low heat for 15 minutes. Turn off the heat and let stand, covered, for 5 minutes; cook the stir-fry while the rice cooks.

6. Heat 2 teaspoons neutral oil in a large skillet over medium-high heat. Spread the chicken in a single layer and cook, turning occasionally, for about 5 minutes, until it reaches 165°F. Transfer to a plate.

7. Add 1 teaspoon neutral oil to the skillet. Stir-fry the bok choy stems and carrots with 1/4 teaspoon fine sea salt for 3 minutes. Add the bok choy leaves, garlic, and ginger; stir-fry for 1 minute. Return the chicken to the skillet, stir the sauce once more, and pour it in. Cook for 1–2 minutes, tossing, until the sauce lightly coats everything.

8. Fluff the rice, divide it between two bowls, and spoon the chicken and bok choy stir-fry over it.

Want more detail? See the temperature guide.

Ingredients

• Fresh Coho Salmon Fillet

  1 lb $14.99
• Butternut Squash

  1¾ lb whole, yielding about 1 lb peeled and seeded $1.49
• Organic Italian Parsley

  ½ cup chopped $1.99
• Kroger® Whole Garlic Bulbs

  2 cloves $2.99
• Fresh Organic Lemon

  1 lemon $1.29
• Olive oil

  2 tablespoons
• Morton kosher salt

  2¼ teaspoons
• Ground cumin

  1 teaspoon
• Sweet paprika

  1 teaspoon
• Ground coriander

  ½ teaspoon

Instructions

1. Heat the oven to 425°F. Peel and seed 1¾ lb butternut squash, then cut it into ¾-inch cubes; you should have about 1 lb prepared.

2. Pat 1 lb coho salmon dry. Season it evenly with 1¼ teaspoons Morton kosher salt and let it stand while the squash starts roasting.

3. Chop ½ cup parsley and mince 2 garlic cloves. Zest 1 lemon, then squeeze out 2 tablespoons juice.

4. On a sheet pan, toss the prepared squash with 1 tablespoon olive oil and 1 teaspoon Morton kosher salt. Spread it in one layer and roast for 20 minutes.

5. While the squash roasts, make the chermoula: combine the prepared parsley, garlic, lemon zest, and juice with:

   • 1 tablespoon olive oil
   • 1 teaspoon ground cumin
   • 1 teaspoon sweet paprika
   • ½ teaspoon ground coriander

   Stir into a loose paste.

6. Turn the squash and make room on the pan for the salmon, skin-side down. Roast for 12–14 minutes more, until the thickest part of the salmon reaches 125°F and the squash is tender. Rest the salmon for 3 minutes.

7. Divide the roasted squash between two plates, set the salmon alongside it, and spoon the chermoula over the fish.

Want more detail? See the temperature guide.