Careme

Ingredients

• Kroger® Fresh Natural Pork Tenderloin

  1 pound $4.99
• Kroger® Sweet Corn on the Cob

  2 ears $4.99
• fresh tomatillos

  8 ounces $2.99
• medium Hatch chile peppers

  4 ounces $1.49
• jumbo red onion

  2 ounces $1.19
• fresh organic lime

  1 $1.29
• extra-virgin olive oil

  3 tablespoons
• Diamond Crystal kosher salt

  4 1/4 teaspoons
• ground cumin

  1 teaspoon
• dried Mexican oregano

  1/2 teaspoon
• chipotle chile powder

  1/2 teaspoon
• black pepper

  1/2 teaspoon
• water

  2 tablespoons

Instructions

1. Heat a grill to medium-high, about 450°F, and clean and oil the grates.

2. Pat 1 pound Kroger® Fresh Natural Pork Tenderloin dry. Combine the following to make the chile rub:

   • 2 teaspoons Diamond Crystal kosher salt
   • 1 tablespoon extra-virgin olive oil
   • 1 teaspoon ground cumin
   • 1/2 teaspoon dried Mexican oregano
   • 1/2 teaspoon chipotle chile powder
   • 1/2 teaspoon black pepper

   Coat the pork with the chile rub and let it stand for 15 minutes while preparing the vegetables.

3. Remove the husks and silk from 2 ears Kroger® Sweet Corn on the Cob. Husk and rinse 8 ounces fresh tomatillos; stem 4 ounces medium Hatch chile peppers and peel 2 ounces jumbo red onion. Toss the tomatillos, chiles, and onion with 1 tablespoon extra-virgin olive oil and 1 1/2 teaspoons Diamond Crystal kosher salt. Brush the corn with 1 tablespoon extra-virgin olive oil and season it with 3/4 teaspoon Diamond Crystal kosher salt.

4. Grill the tomatillos, chiles, and onion until softened and blistered, turning occasionally, 6 to 8 minutes. Transfer them to a blender, add the zest and juice of 1 fresh organic lime and 2 tablespoons water, and blend into a lightly textured salsa.

5. Grill the seasoned pork and corn over medium-high heat. Turn the corn occasionally until tender and charred, 8 to 10 minutes. Turn the pork every 3 to 4 minutes until evenly browned and its center reaches a pull temperature of 140°F, about 12 to 16 minutes total.

6. Transfer the pork to a board and rest it for 5 minutes; keep the grilled corn warm.

7. Slice the rested pork across the grain and plate it beside the grilled corn. Spoon the grilled tomatillo-Hatch chile salsa over and around the pork, serving extra salsa at the table.

Want more detail? See the temperature guide.

Ingredients

• Kroger® Ground Pork

  12 oz $4.49
• Napa Cabbage

  12 oz $2.99
• Carrots

  4 oz $1.29
• Green Onions

  3 green onions $1.19
• Garlic

  3 cloves $0.79
• Fresh Ginger

  1 tablespoon grated $3.99
• Enriched Long Grain White Rice

  3/4 cup dry $1.79
• Water

  1 1/4 cups, plus 1/3 cup
• Fine sea salt

  1 teaspoon, divided
• Low-sodium soy sauce

  2 tablespoons
• Rice vinegar

  2 tablespoons
• Toasted sesame oil

  1 teaspoon
• Light brown sugar

  1 teaspoon
• Cornstarch

  2 teaspoons
• Avocado or other neutral cooking oil

  2 tablespoons, divided

Instructions

1. Place 12 ounces ground pork in a bowl, sprinkle evenly with 3/4 teaspoon fine sea salt, and refrigerate for 10 minutes while preparing the remaining ingredients.

2. Rinse 3/4 cup dry white rice until the water is mostly clear. Combine the rice in a small saucepan with 1 1/4 cups water and 1/4 teaspoon fine sea salt. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.

3. Prepare the seasonal vegetables and aromatics:

   • 12 ounces Napa cabbage, cored and cut into 1-inch ribbons
   • 4 ounces carrots, cut into thin matchsticks
   • 3 green onions, thinly sliced with whites and greens separated
   • 3 garlic cloves, minced
   • 1 tablespoon fresh ginger, grated

   Keep the cabbage, carrots, scallion whites, scallion greens, garlic, and ginger separated for cooking.

4. Make the stir-fry sauce by whisking together:

   • 2 tablespoons low-sodium soy sauce
   • 2 tablespoons rice vinegar
   • 1 teaspoon toasted sesame oil
   • 1 teaspoon light brown sugar
   • 2 teaspoons cornstarch
   • 1/3 cup water

   Whisk until the cornstarch is fully dissolved.

5. Heat a large skillet or wok over medium-high heat until hot. Add 1 tablespoon neutral cooking oil and the seasoned pork. Stir-fry, breaking it into small crumbles, for 4 to 5 minutes, until browned and cooked to 160°F. Transfer the pork to a clean plate.

6. Add 1 tablespoon neutral cooking oil to the skillet. Stir-fry the prepared carrots for 2 minutes, then add the prepared cabbage and cook for 3 to 4 minutes, tossing frequently, until wilted but still slightly crisp.

7. Add the prepared scallion whites, garlic, and ginger. Stir-fry for 30 seconds, until fragrant. Return the cooked pork to the skillet, whisk the stir-fry sauce once more, and pour it in. Toss for 1 to 2 minutes, until glossy and lightly thickened.

8. Fluff the rested rice. Divide it between two bowls, spoon the pork and Napa cabbage stir-fry over the top, and finish with the prepared scallion greens.

Want more detail? See the temperature guide.

Ingredients

• Fresh Coho Salmon Fillet

  12 oz, cut into 2 portions $14.99
• Zucchini

  12 oz $1.79
• Fresh California Yellow Peach

  1 medium (about 6 oz) $1.99
• Fresh Roma Tomato

  1 small (about 4 oz)
• Shallot

  1 small (about 1 oz) $3.99
• Fresh Lemon

  1, for 1/2 teaspoon zest and 2 tablespoons juice $4.99
• Fresh Baby Dill

  2 tablespoons chopped $2.49
• Garlic

  1 clove $0.79
• Diamond Crystal kosher salt

  2 3/4 teaspoons
• Freshly ground black pepper

  3/4 teaspoon
• Extra-virgin olive oil

  2 tablespoons
• Dry white wine

  1/4 cup
• Unsalted butter

  3 tablespoons, cold and cubed

Instructions

1. Pat 12 ounces coho salmon dry and cut it into 2 portions. Season with 1 1/2 teaspoons Diamond Crystal kosher salt and 1/4 teaspoon freshly ground black pepper; let stand for 15 minutes while preparing the produce.

2. Make the peach relish by gently combining:

   • 1 medium peach (about 6 ounces), pitted and diced
   • 1 small Roma tomato (about 4 ounces), seeded and diced
   • 1 small shallot (about 1 ounce), finely minced
   • 1/2 teaspoon lemon zest
   • 1 tablespoon lemon juice
   • 1 tablespoon chopped baby dill
   • 1 teaspoon extra-virgin olive oil
   • 1/4 teaspoon Diamond Crystal kosher salt
   • 1/4 teaspoon freshly ground black pepper

   Set the relish aside at room temperature.

3. Trim 12 ounces zucchini and slice it lengthwise into 1/3-inch planks. Season immediately before cooking with 1 teaspoon Diamond Crystal kosher salt and 1/4 teaspoon freshly ground black pepper. Peel and finely grate 1 garlic clove for the sauce.

4. Heat a large skillet over medium-high for 2 minutes. Add 2 teaspoons extra-virgin olive oil, then arrange the zucchini in one layer. Cook until browned but still firm, 2 to 3 minutes per side; transfer to a warm plate.

5. Return the skillet to medium-high heat and add 1 tablespoon extra-virgin olive oil. Place the salmon skin-side down, or presentation-side down if skinless, and press gently for 20 seconds. Cook undisturbed for 4 to 5 minutes, flip, and cook for 1 to 3 minutes more, pulling it at 125°F. Transfer to a plate and rest for 3 minutes.

6. Lower the skillet to medium. Add the grated garlic and cook for 20 seconds. Pour in 1/4 cup dry white wine and simmer, scraping up the browned bits, until reduced by about half, 2 to 3 minutes. Remove from the heat and swirl in 3 tablespoons cold cubed unsalted butter, followed by 1 tablespoon lemon juice, to make a glossy sauce.

7. Arrange the zucchini on two plates and top with the rested salmon. Spoon the white-wine butter sauce around the fish, mound the peach relish over or beside it, and finish with 1 tablespoon chopped baby dill.

Want more detail? See the temperature guide.