Careme

Ingredients

• Kroger® Wild Caught Sea Scallops Frozen

  1 lb $21.99
• Fresh Roma Tomato

  12 oz $1.99
• Zucchini

  8 oz $2.69
• Kroger® Peeled Garlic

  4 cloves (about 0.4 oz) $3.69
• Simple Truth Organic® Basil

  0.5 oz $2.79
• Olive oil

  2 tablespoons
• Unsalted butter

  2 tablespoons
• Dried thyme

  1/4 teaspoon
• Black pepper

  1/4 teaspoon
• Diamond Crystal kosher salt flakes

  4 teaspoons
• Browne Family Vineyards Bitner Estate Sauvignon Blanc Washington White Wine

  1 bottle $14.99

Instructions

1. Remove 1 lb frozen scallops from their packaging, including any vacuum wrapping. Transfer to a leakproof zip-top bag, spread into a single layer, and submerge in cold water until flexible throughout, about 25–40 minutes. Change the water after 20 minutes. Prepare and cook the vegetables while they thaw.

2. Dice 12 oz Roma tomatoes into 1/2-inch pieces, retaining their juices. Cut 8 oz zucchini into 1/4-inch dice and finely chop 4 garlic cloves.

3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the diced zucchini and cook for 4–5 minutes, stirring occasionally, until lightly golden. Add the chopped garlic and stir for 30 seconds.

4. Add the diced tomatoes and their juices, 2 teaspoons Diamond Crystal kosher salt flakes, and 1/4 teaspoon black pepper. Cook over medium heat for 6–8 minutes, stirring occasionally, until the tomatoes soften and the juices become lightly saucy rather than watery. Tear 0.5 oz basil leaves into small pieces, fold them in, and cover off the heat.

5. Drain the thawed scallops and remove any firm side muscles. Pat thoroughly dry with paper towels. Season with 2 teaspoons Diamond Crystal kosher salt flakes and let stand for 3 minutes, then blot away surface moisture again.

6. Heat a separate large stainless-steel or cast-iron skillet over medium-high heat for 2 minutes. Add 1 tablespoon olive oil and arrange the scallops with space between them. Sear undisturbed for 2–3 minutes until deeply golden and easily released. Turn, add 2 tablespoons unsalted butter and 1/4 teaspoon dried thyme, and reduce the heat to medium. Cook for another 1–2 minutes, spooning the foaming thyme butter over the scallops, until their centers reach 130°F. Transfer to a plate and rest for 1 minute.

7. Gently rewarm the tomato-zucchini sauté if needed and spoon it into two shallow bowls. Arrange the scallops golden-side up on top, drizzle with the thyme butter from the skillet, and serve immediately.

Want more detail? See the temperature guide.

Ingredients

• Kroger® Ground Pork

  8 oz $3.99
• Eggplant

  1 medium, about 1 lb $3.49
• Simple Truth Organic® Jasmine Rice

  1/2 cup dry, about 3.2 oz $3.99
• Kroger® Peeled Garlic

  3 cloves, about 1/3 oz $3.69
• Ginger Root

  1/2 oz $4.99
• Green Onions

  2, about 1/2 bunch $1.50
• Neutral cooking oil

  2 tablespoons
• Diamond Crystal Salt flakes

  1 teaspoon
• Reduced-sodium soy sauce

  1 tablespoon
• Oyster sauce

  1 tablespoon
• Unseasoned rice vinegar

  1 tablespoon
• Cornstarch

  1 teaspoon
• Sugar

  1/2 teaspoon

Instructions

1. Trim 1 medium eggplant, about 1 lb, and cut it into 1/2-inch-thick, 2-inch-long batons. Mince 3 garlic cloves and peel and mince 1/2 oz ginger. Thinly slice 2 green onions, keeping the white and green parts separate.

2. Gently mix 8 oz ground pork with 3/4 teaspoon Diamond Crystal Salt flakes and 1 teaspoon reduced-sodium soy sauce. Set aside while starting the rice; this seasoning accounts for the salty sauces added later.

3. Rinse 1/2 cup jasmine rice and drain. Put it in a small saucepan with 3/4 cup water and 1/4 teaspoon Diamond Crystal Salt flakes. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes. Remove from the heat and rest, covered, for 10 minutes while making the stir-fry.

4. Whisk 1/3 cup water with the following to make the stir-fry sauce:

   • 2 teaspoons reduced-sodium soy sauce
   • 1 tablespoon oyster sauce
   • 1 tablespoon unseasoned rice vinegar
   • 1 teaspoon cornstarch
   • 1/2 teaspoon sugar

5. Heat 1 tablespoon neutral cooking oil in a wide, lidded 12-inch skillet over medium-high heat. Add the eggplant and cook for 4 minutes, turning occasionally, until lightly browned. Add 1/3 cup water, cover, and cook for 5–7 minutes, stirring once, until tender but not falling apart. Uncover to evaporate any pooled water, then transfer the eggplant to a plate.

6. Add the remaining 1 tablespoon neutral cooking oil to the skillet. Add the seasoned pork and stir-fry over medium-high heat for 4–5 minutes, breaking it into small crumbles, until browned and cooked to 160°F. Add the prepared garlic, ginger, and green onion whites; stir-fry for 30 seconds until fragrant.

7. Return the cooked eggplant to the skillet. Whisk the stir-fry sauce again, pour it in, and toss gently for 1–2 minutes until bubbling and glossy. The soy and oyster sauces season the eggplant without additional salt.

8. Fluff the rice and divide between two shallow bowls. Spoon the pork and eggplant alongside it, coating everything with the pan sauce, and scatter the prepared green onion tops over the bowls.

Want more detail? See the temperature guide.

Ingredients

• La Preferida® Lentils Dry Beans

  3/4 cup dry (about 5.3 oz) $1.89
• Zucchini

  12 oz $2.69
• Yellow onion

  4 oz $0.99
• Peeled garlic

  4 cloves $3.69
• Lemon

  1 medium $2.00
• Fresh mint

  1/4 oz $2.79
• Olive oil

  2 tablespoons
• Ground cumin

  1 teaspoon
• Ground coriander

  1/2 teaspoon
• Diamond Crystal Salt flakes

  2 1/4 teaspoons

Instructions

1. Sort and rinse 3/4 cup dry lentils. Dice 4 oz yellow onion. Trim 12 oz zucchini and cut into 3/4-inch pieces, keeping it separate from the onion.

2. Mince 4 garlic cloves. Strip and chop the leaves from 1/4 oz fresh mint. Zest and juice 1 medium lemon, measuring 1 teaspoon zest and 2 tablespoons juice; save any excess for another use.

3. Combine the rinsed lentils, 3 cups water and 1/2 teaspoon Diamond Crystal Salt flakes in a medium saucepan. Bring to a boil, then reduce to a gentle simmer. Partially cover and cook for 25–30 minutes, until almost tender.

4. Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add the diced onion and cook for 7–8 minutes, stirring occasionally, until golden at the edges.

5. Add the prepared zucchini and 1 3/4 teaspoons Diamond Crystal Salt flakes to the skillet. Cook for 5 minutes, stirring occasionally, until lightly golden in places. Stir in the minced garlic, 1 teaspoon ground cumin and 1/2 teaspoon ground coriander; cook for 30 seconds until fragrant.

6. When the lentils are almost tender, scrape the zucchini mixture into their saucepan. Simmer uncovered for 8–10 minutes, until the lentils are tender and the zucchini is soft but still holds its shape. Stir occasionally; add 1/2 cup water if the stew becomes too thick.

7. Turn off the heat and stir in the measured lemon juice and zest, along with half the chopped mint. Divide between two shallow bowls and scatter the rest of the chopped mint over the top.

Want more detail? See the temperature guide.