Careme

Ingredients

• Choice Tri-Tip Beef Steaks Family Pack

  12–14 oz tri-tip steaks $9.99
• Fresh Green Beans

  10 oz, trimmed $2.19
• Kroger® Whole Baby Bella Mushrooms

  4 oz, sliced $3.19
• Shallots

  1 small shallot, minced $3.99
• Simple Truth Organic® Rosemary

  1 tsp finely chopped $2.49
• Fresh Organic Lemon

  1/2 lemon, zested and juiced $0.99
• Dijon mustard

  1 tbsp
• Unsalted butter

  2 tbsp, divided
• Olive oil

  1 tbsp, divided
• Kosher salt

  3/4 tsp, plus more to taste
• Coarsely ground black pepper

  1 1/2 tsp
• Water or low-sodium broth

  1/3 cup

Instructions

1. Pat the tri-tip steaks dry, then season all over with kosher salt, coarsely ground black pepper, chopped rosemary, lemon zest, and 1 teaspoon olive oil; let sit at room temperature while you trim the green beans, slice the mushrooms, mince the shallot, and set a medium pot of salted water over high heat for the beans.
2. Heat a grill or grill pan to medium-high. Grill the tri-tip steaks for 4–6 minutes per side, depending on thickness, until nicely charred and 130–135°F in the center for medium-rare.
3. Transfer the steaks to a cutting board and rest for 8 minutes, keeping any juices that collect on the board.
4. While the steak rests, boil the green beans for 3–4 minutes until crisp-tender and bright green, then drain. Return them to the warm pot with 1 tablespoon butter, a squeeze of lemon juice, and a pinch of salt; toss and keep uncovered off heat.
5. At the same time, heat the remaining olive oil in a skillet over medium-high. Add the mushrooms and cook 4–5 minutes until browned, then add the shallot and cook 1 minute more.
6. Stir in Dijon mustard and 1/3 cup water or broth, scraping up the browned mushroom and shallot bits from the pan; simmer 2 minutes, then add any accumulated steak juices from the cutting board.
7. Turn off the heat and swirl in the remaining 1 tablespoon butter plus a small squeeze of lemon juice to make a glossy sauce.
8. Slice the rested tri-tip thinly across the grain, spoon the Dijon-mushroom sauce over the top, and plate with the bright lemony green beans alongside.

Ingredients

• fully cooked leftover ground pork

  8 oz
• pad Thai rice noodles

  6 oz $3.59
• bok choy

  8 oz $2.99
• green onions

  3, thinly sliced; whites and greens separated $1.09
• garlic

  2 cloves, minced $0.79
• fresh ginger

  1 tablespoon minced $3.99
• lime

  1, juiced, plus wedges for serving if desired $1.29
• cilantro

  1/3 cup chopped $1.69
• neutral oil

  1 tablespoon
• fish sauce

  1 tablespoon plus 1 teaspoon
• soy sauce

  1 tablespoon plus 1 teaspoon
• brown sugar

  2 teaspoons
• chili-garlic sauce or sriracha

  1–2 teaspoons, to taste
• black pepper

  to taste
• Elouan Pinot Noir Oregon Red Wine

  750 ml $16.99

Instructions

1. Prep everything before soaking the noodles: slice the bok choy stems into 1/2-inch pieces, roughly chop the leaves, mince the garlic and ginger, slice the green onions, chop the cilantro, and break up the fully cooked leftover pork if it is clumped.
2. In a small bowl, stir together the fish sauce, soy sauce, lime juice, brown sugar, chili-garlic sauce, and 3 tablespoons water until the sugar dissolves.
3. Bring a kettle or pot of water to a boil. Place the rice noodles in a heatproof bowl, cover with hot water, and soak until pliable but still slightly firm, 6–8 minutes; drain and rinse briefly with cool water so they do not continue softening.
4. Heat a large skillet or wok over medium-high heat. Add the oil, then add the bok choy stems and the white parts of the green onions; stir-fry for 2–3 minutes until bright and crisp-tender.
5. Add the garlic and ginger and stir for 30 seconds until fragrant. Add the fully cooked ground pork and stir-fry for 1–2 minutes, just until hot throughout.
6. Add the drained noodles, bok choy leaves, and sauce. Toss constantly for 2–3 minutes, adding a splash of water if the pan looks dry, until the noodles are tender, glossy, and evenly coated.
7. Remove from the heat and toss in most of the cilantro and green onion tops. Plate in shallow bowls and finish with the remaining herbs, black pepper, and lime wedges if desired.

Ingredients

• Copper River salmon fillet, skin-on if possible

  12 oz, cut into 2 portions
• De Cecco Orecchiette Pasta

  6 oz $3.79
• Kroger® Sugar Snap Peas

  6 oz, strings removed and halved on the diagonal $3.39
• Fresh Organic Lemon

  1, zested and juiced $0.99
• Simple Truth Organic™ Basil

  1/2 cup loosely packed leaves, torn $4.99
• Garlic

  2 cloves, thinly sliced $0.79
• Green Top Red Radishes

  3 radishes, very thinly sliced $1.99
• Extra-virgin olive oil

  1 tablespoon, divided
• Unsalted butter

  2 tablespoons
• Dry white wine or low-sodium chicken broth

  1/4 cup
• Kosher salt and black pepper

  to taste
• Red pepper flakes

  pinch
• Domaine Serene Pinot Noir

  750 ml $64.99

Instructions

1. Pat the salmon very dry, season both sides with kosher salt and black pepper, and let it sit at room temperature while you zest and juice the lemon, slice the garlic and radishes, tear the basil, and trim and halve the sugar snap peas.
2. Bring a medium pot of well-salted water to a boil; cook the orecchiette until just shy of al dente, adding the sugar snap peas during the last 90 seconds. Reserve 3/4 cup pasta water, then drain.
3. Meanwhile, heat 2 teaspoons olive oil in a large skillet over medium-high heat. Add the salmon skin-side down and press gently for the first 20 seconds; cook 4 to 5 minutes until the skin is crisp, then flip and cook 2 to 4 minutes more, until the center is just medium-rare to medium. Transfer to a plate.
4. Lower the skillet to medium, add the remaining 1 teaspoon olive oil, the sliced garlic, and a pinch of red pepper flakes, and cook 30 to 45 seconds until fragrant but not browned. Add the wine or broth and scrape up the browned bits.
5. Add the drained orecchiette and snap peas to the skillet with the butter, lemon zest, 1 tablespoon lemon juice, and 1/4 cup reserved pasta water. Toss vigorously for 1 to 2 minutes, adding more pasta water as needed, until glossy and lightly sauced.
6. Flake half of the salmon into large pieces and gently fold it through the pasta with most of the basil; taste and adjust with salt, pepper, and more lemon juice if needed.
7. Plate the orecchiette in shallow bowls, top each with the remaining salmon pieces, sliced radishes, the last basil leaves, and a final drizzle of olive oil.