Careme

Ingredients

• Kroger® Fresh Natural Pork Tenderloin

  12 oz $2.99
• Napa cabbage

  12 oz $2.99
• Carrots

  4 oz $1.29
• Green onions

  1 bunch $1.19
• Kroger® Long Grain Rice

  1/2 cup dry $3.79
• Garlic

  2 cloves $2.49
• Ginger root

  1 tablespoon grated $3.99
• Morton kosher salt

  1 5/8 teaspoons
• Soy sauce

  1 tablespoon
• Rice vinegar

  1 tablespoon
• Brown sugar

  2 teaspoons
• Crushed red pepper

  1/2 teaspoon
• Toasted sesame oil

  1 teaspoon
• Neutral cooking oil

  1 tablespoon

Instructions

1. Slice 12 oz pork tenderloin thinly across the grain. Toss with 7/8 teaspoon Morton kosher salt and let stand while you prepare the other ingredients.

2. Thinly slice 12 oz Napa cabbage, cut 4 oz carrots into matchsticks, and slice 1 bunch green onions, keeping the white and green parts separate.

3. Mince 2 garlic cloves and grate 1 tablespoon ginger root.

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

   • 1 tablespoon soy sauce
   • 1 tablespoon rice vinegar
   • 2 teaspoons brown sugar
   • 1/2 teaspoon crushed red pepper
   • 1 teaspoon toasted sesame oil

   Set the sauce aside.

5. Rinse 1/2 cup dry rice. Bring it to a boil in a covered saucepan with 3/4 cup water and 1/4 teaspoon Morton kosher salt. Reduce to low, cook covered for about 15 minutes, then turn off the heat and let stand, covered, for 5 minutes.

6. While the rice cooks, heat 1 tablespoon neutral cooking oil in a large skillet over medium-high heat. Spread the pork in a single layer and stir-fry for 3–4 minutes, until browned but not quite cooked through; transfer it to a plate.

7. Add the prepared cabbage and carrots to the skillet with 1/2 teaspoon Morton kosher salt. Stir-fry for 3 minutes. Add the prepared garlic, ginger, and green onion whites; stir-fry for 30 seconds.

8. Return the pork and any juices to the skillet. Add the stir-fry sauce and toss for 1–2 minutes, until the sauce coats everything and the pork reaches 145°F. Remove from the heat and let stand for 3 minutes.

9. Fluff the rice and divide it between two bowls. Spoon the stir-fry over it and finish with the green onion tops.

Want more detail? See the temperature guide.

Ingredients

• Simple Truth® Mild Italian Chicken Sausage

  8 oz $5.99
• Kroger® Penne Rigate Pasta

  6 oz dry $1.33
• Organic Rainbow Chard

  12 oz $2.99
• Fresh Roma Tomato

  8 oz $1.29
• Jumbo Yellow Onion

  4 oz $0.89
• Simple Truth Organic® Garlic Bulbs

  2 cloves $2.49
• Olive oil

  1 tablespoon
• Morton kosher salt

  2 tablespoons plus 1/2 teaspoon

Instructions

1. Remove the casings from 8 oz chicken sausage. Finely chop 4 oz yellow onion and mince 2 garlic cloves.

2. Wash 12 oz rainbow chard. Thinly slice the stems and roughly chop the leaves, keeping them separate. Dice 8 oz Roma tomatoes.

3. Bring 1 1/2 quarts water to a boil in a pot. Add 2 tablespoons Morton kosher salt, then 6 oz dry penne. Cook until al dente, about 10–12 minutes. Before draining, reserve 1/2 cup pasta water.

4. While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sausage, breaking it into crumbles, and brown for 5–6 minutes, until it reaches 165°F.

5. Add the chopped onion and chard stems to the skillet. Cook for 3 minutes, then stir in the garlic and tomatoes and cook for 2 minutes more.

6. Add the chard leaves and 1/2 teaspoon Morton kosher salt; cook for about 2 minutes, until wilted. Toss in the drained penne with 1/4 cup reserved pasta water, adding a little more reserved water if needed to coat the pasta. The sausage and pasta water provide the rest of the seasoning.

7. Divide the pasta between two bowls, making sure each gets plenty of chard and sausage, and serve hot.

Want more detail? See the temperature guide.

Ingredients

• Fresh Coho Salmon Fillet

  12 oz $14.99
• Butternut squash

  1¼ lb whole $1.49
• Fresh bagged green beans

  6 oz $2.19
• Roma tomatoes

  6 oz $1.29
• Garlic

  2 cloves $2.49
• Fresh thyme

  4 sprigs $2.49
• Lemon

  1 $1.29
• Olive oil

  2 tbsp
• Diamond Crystal kosher salt

  4 tsp

Instructions

1. Heat the oven to 425°F. Peel and seed 1¼ lb whole butternut squash, then cut the flesh into ¾-inch cubes.

2. Pat 12 oz coho salmon dry and season it with 1½ tsp Diamond Crystal kosher salt. Refrigerate it while the squash roasts.

3. Toss the cubed squash with 1 tbsp olive oil and 1¼ tsp Diamond Crystal kosher salt. Spread it on a large rimmed sheet pan and roast for 20 minutes.

4. While the squash roasts, prepare the other vegetables and aromatics:

   • Trim 6 oz green beans.
   • Quarter 6 oz Roma tomatoes.
   • Mince 2 garlic cloves.
   • Strip the leaves from 4 sprigs fresh thyme.

   Keep them together for roasting.

5. Toss the prepared green beans, tomatoes, garlic, and thyme with ½ tbsp olive oil and 1¼ tsp Diamond Crystal kosher salt.

6. Move the squash to one end of the pan and spread the green-bean mixture at the other, leaving space between them for the salmon. Set the salmon in that space, drizzle it with ½ tbsp olive oil, and roast for 12–15 minutes, until the salmon reaches 125°F. Rest for 3 minutes.

7. Zest 1 lemon over the pan. Squeeze half over the vegetables and cut the other half into wedges. Plate the salmon with the squash and green beans, spoon the roasted tomatoes over the top, and serve with the lemon wedges.

Want more detail? See the temperature guide.