Careme

Ingredients

• Copper River salmon fillets, skin-on if possible

  2 fillets, about 6 oz each
• Green asparagus

  8 oz, woody ends trimmed $3.99
• Red potatoes

  12 oz, halved or quartered if large $1.29
• Organic lemon

  1, zested and juiced $0.99
• Parsley

  2 tablespoons chopped $1.29
• Garlic

  1 clove, finely grated or minced $0.79
• Dijon mustard

  1 teaspoon
• Unsalted butter

  2 tablespoons, divided
• Olive oil

  1 tablespoon, divided
• Kosher salt and black pepper

  to taste

Instructions

1. Heat the oven to 425°F. Pat the salmon dry, season with salt and pepper, and let it sit at room temperature while you prep the vegetables. Trim the asparagus, halve the potatoes, zest and juice the lemon, mince the garlic, and chop the parsley.
2. Put the potatoes in a small saucepan, cover with cold salted water, bring to a boil, and simmer until just tender, about 12 minutes. Drain well and let steam-dry for 2 minutes.
3. While the potatoes cook, toss the asparagus with 1 teaspoon olive oil, salt, and pepper on a small sheet pan. Roast until bright green and crisp-tender, about 8 to 10 minutes, then keep warm.
4. Heat a medium oven-safe skillet over medium-high heat. Add the remaining olive oil, then place the salmon skin-side down and press gently for 10 seconds so the skin makes contact. Cook until the skin is crisp and the salmon is opaque halfway up the sides, about 4 minutes.
5. Transfer the skillet to the oven and roast until the salmon is medium-rare to medium, about 4 to 6 minutes depending on thickness. Move the salmon to a plate to rest while you finish the sauce.
6. Return the skillet to medium-low heat. Add 1 tablespoon butter and the garlic, stirring for 20 seconds, then whisk in the Dijon, lemon juice, lemon zest, and 1 tablespoon water. Swirl in the remaining butter until glossy, then stir in parsley and season to taste.
7. Plate the potatoes and asparagus, set the salmon alongside or on top, and spoon the lemon-Dijon parsley pan sauce over the fish. Serve immediately with Pinot Noir.

Ingredients

• Choice Tri-Tip Beef Steaks Family Pack

  12–14 oz tri-tip steaks $9.99
• Eggplant

  1 medium eggplant $1.99
• Kroger® Original Couscous

  1/2 cup dry couscous $2.49
• Kroger® Fresh Grape Tomatoes

  1 cup, halved $2.79
• Cucumber

  1/2 cucumber, finely diced $0.89
• Fresh Organic Lemon

  1 lemon, zested and juiced $0.99
• Garlic

  2 cloves, grated or minced $0.79
• Parsley

  1/3 cup chopped $1.29
• Olive oil

  3 tablespoons, divided
• Ground cumin

  1 teaspoon
• Ground coriander

  1 teaspoon
• Smoked paprika

  3/4 teaspoon
• Cayenne pepper or chili flakes

  1/8–1/4 teaspoon
• Kosher salt and black pepper

  to taste
• Unsalted butter

  1 tablespoon, optional for couscous
• Water or broth

  2/3 cup

Instructions

1. Preheat the broiler with a rack 5–6 inches from the heat. Line a sheet pan with foil, lightly oil it, slice the eggplant into 1/2-inch rounds, halve the tomatoes, dice the cucumber, chop the parsley, and zest and juice the lemon.
2. Mix the cumin, coriander, smoked paprika, cayenne, grated garlic, 1 tablespoon lemon juice, 2 tablespoons olive oil, 3/4 teaspoon salt, and several grinds of black pepper into a loose Tunisian-style spice paste. Rub half over the tri-tip steaks and toss the rest with the eggplant slices.
3. Broil the eggplant on the prepared sheet pan until browned and tender, about 6–8 minutes per side. Transfer to a platter and tent loosely while you cook the steak.
4. While the eggplant broils, bring 2/3 cup water or broth, a pinch of salt, 1 teaspoon olive oil, and the optional butter to a boil. Stir in the couscous, cover, remove from heat, and let stand 5 minutes; fluff with a fork and stir in lemon zest and a spoonful of parsley.
5. Broil the tri-tip steaks on the same sheet pan until deeply browned and cooked to your preference, about 4–6 minutes per side for medium-rare depending on thickness, aiming for 130–135°F before resting. Rest the steaks on a cutting board for 8 minutes.
6. Make the relish by tossing the tomatoes, cucumber, remaining parsley, 1 tablespoon lemon juice, 1 teaspoon olive oil, a pinch of salt, and black pepper. Taste and add more lemon if you want it brighter.
7. Spread the couscous onto two plates, layer on the broiled eggplant, slice the tri-tip thinly across the grain, and fan it over the top. Spoon the cucumber-tomato relish around the plate and finish with any steak resting juices.

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.