Careme

Ingredients

• Kroger® Fresh Natural Pork Loin Boneless

  12 ounces $1.99
• Zucchini

  12 ounces $1.79
• Fresh Roma Tomato

  8 ounces $1.29
• Jumbo Yellow Onion

  4 ounces $0.99
• Garlic

  2 cloves $0.79
• Fresh Organic Lemon

  1/2 lemon $1.29
• Fine sea salt

  1 3/4 teaspoons
• Black pepper

  1/2 teaspoon
• All-purpose flour

  2 tablespoons
• Herbes de Provence

  1 1/2 teaspoons
• Extra-virgin olive oil

  2 tablespoons
• Water

  1/4 cup

Instructions

1. Pat 12 ounces pork loin dry and cut it crosswise into four medallions about 3/4 inch thick. Season with 3/4 teaspoon fine sea salt and 1/4 teaspoon black pepper; let stand for 15 minutes while preparing the vegetables.

2. Prepare the late-summer vegetables:

   • Cut 12 ounces zucchini into 1/2-inch-thick quarter-moons.
   • Dice 8 ounces Roma tomatoes.
   • Dice 4 ounces yellow onion.
   • Mince 2 garlic cloves.

   Zest and juice 1/2 lemon, keeping the zest and juice together as the lemon mixture.

3. Combine 2 tablespoons all-purpose flour with 1 teaspoon Herbes de Provence in a shallow dish. Lightly coat both sides of the seasoned pork medallions, shaking off excess to make the herb coating.

4. Heat 1 tablespoon extra-virgin olive oil in a large skillet over medium-high heat. Sear the coated pork for 3 to 4 minutes per side, until browned and the centers reach a pull temperature of 140°F. Transfer to a plate and rest loosely covered while cooking the vegetables.

5. Reduce the heat to medium and add 1 tablespoon extra-virgin olive oil to the skillet. Cook the prepared onion for 2 minutes, then add the prepared zucchini and cook for 5 minutes, stirring occasionally, until crisp-tender and browned in spots.

6. Stir in the prepared garlic and cook for 30 seconds. Add the prepared tomatoes with:

   • 1 teaspoon fine sea salt
   • 1/2 teaspoon Herbes de Provence
   • 1/4 teaspoon black pepper
   • 1/4 cup water

   Cook for 3 to 4 minutes, scraping up the browned bits, until the tomatoes become saucy but retain some shape. Stir in the lemon mixture and remove from the heat.

7. Divide the Provençal zucchini-tomato sauté between two shallow plates, set two rested pork medallions over each portion, and spoon the skillet juices over the top.

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Ingredients

• Boneless skinless fresh chicken thighs

  12 ounces $4.49
• Bok choy

  1 pound $2.99
• Jasmine rice

  3/4 cup $3.59
• Green onions

  3 $1.19
• Fresh ginger

  1 tablespoon grated $3.99
• Garlic

  3 cloves $0.79
• Diamond Crystal kosher salt

  4 1/4 teaspoons, divided
• Water

  1 cup plus 3 tablespoons, divided
• Cornstarch

  2 teaspoons, divided
• Low-sodium soy sauce

  1 tablespoon
• Chinkiang black vinegar

  1 1/2 tablespoons
• Granulated sugar

  2 teaspoons
• Toasted sesame oil

  1 teaspoon
• Sichuan peppercorns

  1 teaspoon
• Crushed red pepper flakes

  1/2 teaspoon
• Neutral cooking oil

  1 1/2 tablespoons, divided

Instructions

1. Cut 12 ounces chicken thighs into 1-inch pieces. Toss with 1 1/2 teaspoons Diamond Crystal kosher salt and 1 teaspoon cornstarch; let the seasoned chicken stand for 15 minutes while you prepare the other components.

2. Rinse 3/4 cup jasmine rice. Combine it in a small saucepan with 1 cup water and 1 1/4 teaspoons Diamond Crystal kosher 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 5 minutes.

3. Separate 1 pound bok choy into stems and leaves, then cut both into bite-size pieces. Thinly slice 3 green onions, keeping the white and green parts separate. Grate 1 tablespoon fresh ginger, mince 3 garlic cloves, and lightly crush 1 teaspoon Sichuan peppercorns.

4. Make the Sichuan sauce by whisking together:

   • 1 tablespoon low-sodium soy sauce
   • 1 1/2 tablespoons Chinkiang black vinegar
   • 2 teaspoons granulated sugar
   • 1 teaspoon toasted sesame oil
   • 1 teaspoon cornstarch
   • 3 tablespoons water
   • 1/2 teaspoon crushed red pepper flakes

   Set the sauce beside the stove.

5. Heat a large skillet or wok over medium-high heat. Toast the prepared Sichuan peppercorns for 30 seconds, then add 1 tablespoon neutral cooking oil. Add the seasoned chicken in one layer and stir-fry for 5 to 6 minutes, until browned but not quite cooked through; transfer it to a clean plate.

6. Add 1/2 tablespoon neutral cooking oil to the skillet. Add the prepared bok choy stems and 1 1/2 teaspoons Diamond Crystal kosher salt; stir-fry for 2 minutes. Add the prepared green onion whites, ginger, and garlic and stir-fry for 30 seconds. Add the prepared bok choy leaves and cook for 1 minute, until beginning to wilt.

7. Whisk the Sichuan sauce again and pour it into the skillet. Return the cooked chicken and stir-fry for 2 to 3 minutes, until the sauce is glossy and the chicken reaches 175°F. Remove from the heat and rest for 2 minutes.

8. Fluff the cooked rice and divide it between two shallow bowls. Spoon the Sichuan chicken and bok choy over the rice, then finish with the prepared green onion tops.

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Ingredients

• Fresh Coho Salmon Fillet

  1 lb $14.99
• Fresh Sweet Corn on the Cob-Each

  2 ears $0.33
• Calrose rice

  1/2 cup $9.99
• Water

  2/3 cup
• Diamond Crystal kosher salt

  1 teaspoon, divided
• White miso

  1 1/2 tablespoons, divided
• Low-sodium soy sauce

  1 tablespoon
• Mirin

  1 tablespoon
• Light brown sugar

  1 teaspoon
• Fresh ginger

  2 teaspoons finely grated $3.99
• Toasted sesame oil

  1 teaspoon
• Neutral cooking oil

  1 tablespoon, divided
• Unsalted butter

  1 tablespoon, softened
• Green onions

  2, thinly sliced $1.19
• Toasted sesame seeds

  1 teaspoon

Instructions

1. Preheat a covered grill to medium-high, about 425°F, with one cooler zone. Check the 1 pound coho salmon fillet for pin bones, cut it into 2 portions, and season the flesh with 3/4 teaspoon Diamond Crystal kosher salt. Refrigerate uncovered for 20 minutes; this salt amount is moderated because the glaze contains miso and soy sauce.

2. While the salmon salts, rinse 1/2 cup Calrose rice until the water is nearly clear. Combine the rice in a small saucepan with 2/3 cup water and 1/4 teaspoon Diamond Crystal kosher salt. Bring to a boil, cover, and cook over low heat for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes; fluff before serving.

3. Make the miso glaze by whisking together:

   • 1 tablespoon white miso
   • 1 tablespoon low-sodium soy sauce
   • 1 tablespoon mirin
   • 1 teaspoon light brown sugar
   • 2 teaspoons finely grated fresh ginger
   • 1 teaspoon toasted sesame oil

   Set the glaze aside.

4. Husk 2 ears sweet corn and brush them with 2 teaspoons neutral cooking oil. Grill over direct heat for 8 to 10 minutes, turning every 2 minutes, until tender and attractively charred; transfer to a platter.

5. Stir 1/2 tablespoon white miso into 1 tablespoon softened unsalted butter. Brush the hot grilled corn with the miso butter and keep warm.

6. Blot excess surface moisture from the salted salmon and brush it with 1 teaspoon neutral cooking oil. Grill skin-side down over direct heat with the lid closed for 5 minutes. Brush generously with the miso glaze, move to the cooler zone, and cook covered for 3 to 5 minutes more, brushing once again, until the thickest part reaches 125°F. Rest for 3 minutes.

7. Divide the fluffed rice between 2 shallow plates and add the glazed salmon and miso-butter corn. Finish with 2 thinly sliced green onions and 1 teaspoon toasted sesame seeds, scattering both over the salmon and corn.

Want more detail? See the temperature guide.