Careme

Ingredients

• Kroger® Fresh Natural Pork Loin Boneless

  12 oz $1.99
• Kroger® Quinoa

  1/2 cup dry (about 3 oz) $3.99
• Zucchini

  12 oz $1.79
• Fresh Roma Tomato

  8 oz $1.29
• Fresh Organic Lemon

  1 $1.29
• Garlic

  1 clove $0.79
• Fresh oregano

  1 tablespoon chopped leaves $2.49
• Extra-virgin olive oil

  2 tablespoons
• Fine table salt

  1 3/4 teaspoons, divided
• Ground black pepper

  1/4 teaspoon

Instructions

1. Cut 12 oz boneless pork loin across the grain into 3/4-inch-thick medallions. Pat dry and season with 3/4 teaspoon fine table salt and 1/4 teaspoon black pepper. Set aside while preparing the other components.

2. Rinse 1/2 cup dry quinoa in a fine-mesh strainer. Combine in a small saucepan with 1 cup water and 1/8 teaspoon fine table salt. Bring to a boil, cover, and simmer over low heat for 15 minutes, until the water is absorbed. Remove from the heat and let stand, covered, for 5 minutes, then fluff. Prepare the vegetables and pork while it cooks.

3. Trim 12 oz zucchini and cut into 1/2-inch half-moons. Dice 8 oz Roma tomatoes and place in a medium bowl.

4. Finely grate 1 teaspoon zest from 1 lemon, then squeeze 2 tablespoons juice. Mince 1 garlic clove and chop enough fresh oregano leaves to measure 1 tablespoon. Whisk together in a small bowl:

   • 1 teaspoon lemon zest
   • 2 tablespoons lemon juice
   • 1 minced garlic clove
   • 1 tablespoon chopped fresh oregano
   • 1 tablespoon olive oil

   Toss 1 tablespoon of this lemon-oregano dressing with the diced tomatoes and 3/8 teaspoon fine table salt. Keep the rest of the dressing for finishing.

5. Heat 1/2 tablespoon olive oil in a large skillet over medium-high heat. Add the prepared zucchini and 1/2 teaspoon fine table salt. Cook for 6–8 minutes, turning occasionally, until browned in places and just tender. Transfer to a plate.

6. Add 1/2 tablespoon olive oil to the same skillet over medium-high heat. Add the seasoned pork in a single layer and cook for 3–4 minutes per side, until golden and the centers reach 145°F. Transfer to a cutting board and rest for 3 minutes, then slice.

7. Divide the quinoa between two shallow bowls. Arrange the zucchini, dressed tomatoes, and sliced pork in separate sections on top. Spoon the reserved lemon-oregano dressing over the pork and quinoa, and serve.

Want more detail? See the temperature guide.

Ingredients

• Simple Truth Organic® Red Lentils

  3/4 cup dry (about 5 oz) $3.49
• Butternut squash

  1 lb peeled, seeded flesh, from about 1 1/4 lb whole squash $1.49
• Yellow onion

  4 oz $0.99
• Roma tomatoes

  1/2 lb $1.29
• Garlic

  2 cloves $0.79
• Organic lemon

  1 small, for 2 tablespoons juice $1.29
• Olive oil

  2 tablespoons
• Ground cumin

  1 teaspoon
• Sweet paprika

  1 teaspoon
• Ground turmeric

  1/2 teaspoon
• Ground cinnamon

  1/4 teaspoon
• Ground black pepper

  1/4 teaspoon
• Fine sea salt

  1 1/2 teaspoons

Instructions

1. Prepare the vegetables, allowing about 15 minutes:

   • Peel and seed about 1 1/4 lb whole butternut squash to obtain 1 lb flesh; cut into 1/2-inch cubes.
   • Peel and finely dice 4 oz yellow onion.
   • Dice 1/2 lb Roma tomatoes, keeping their juices.
   • Peel and mince 2 garlic cloves.

2. Rinse 3/4 cup dry red lentils in a fine-mesh sieve and drain.

3. Heat 2 tablespoons olive oil in a medium heavy pot over medium heat. Add the prepared onion and cook for 5 minutes, stirring occasionally, until softened.

4. Add the prepared garlic and the following spices:

   • 1 teaspoon ground cumin
   • 1 teaspoon sweet paprika
   • 1/2 teaspoon ground turmeric
   • 1/4 teaspoon ground cinnamon
   • 1/4 teaspoon ground black pepper

   Stir for 30 seconds, just until fragrant.

5. Add the prepared tomatoes and their juices, along with 1 1/2 teaspoons fine sea salt. Cook for 3 minutes, stirring and scraping the bottom of the pot, until the tomatoes begin to break down.

6. Stir in the prepared squash, rinsed lentils, and 3 cups water. Bring to a boil, then reduce to a gentle simmer and partially cover. Cook for 20–25 minutes, stirring occasionally, until the squash is fork-tender and the lentils have softened into a thick stew. If it becomes too thick before the squash is tender, add 1/4 cup water.

7. Juice 1 small lemon to obtain 2 tablespoons juice. Remove the stew from the heat and stir in the lemon juice. Ladle into two deep bowls, arranging several squash pieces on top.

Want more detail? See the temperature guide.

Ingredients

• Fresh Coho Salmon Fillet

  12 oz, skin on, cut into two equal portions $14.99
• Fresh Roma Tomato

  3/4 lb $1.29
• Fresh Red Hothouse Bell Pepper

  1 medium $1.67
• Jumbo Yellow Onion

  4 oz $0.99
• Garlic

  2 cloves $0.79
• Yukon Gold Potatoes

  3/4 lb $1.29
• Olive oil

  3 tablespoons
• Fine sea salt

  2 1/4 teaspoons
• Sweet paprika

  1 teaspoon
• Red wine vinegar

  1 teaspoon
• Ground black pepper

  1/4 teaspoon

Instructions

1. Heat the oven to 425°F. Scrub 3/4 lb Yukon Gold potatoes and cut into 3/4-inch chunks. Toss on a rimmed baking sheet with 1 tablespoon olive oil and 1/2 teaspoon fine sea salt, then spread into a single layer.

2. Prepare the piperade vegetables: cut 3/4 lb Roma tomatoes into small dice, core and thinly slice 1 medium red bell pepper, thinly slice 4 oz yellow onion, and mince 2 garlic cloves. Keep the tomatoes and garlic separate from the pepper and onion.

3. Pat 12 oz skin-on coho salmon dry, remove any pin bones, and divide into two equal portions if needed. Season all over with 3/4 teaspoon fine sea salt and refrigerate while the vegetables cook.

4. Roast the prepared potatoes for 25–30 minutes, turning after 15 minutes, until golden and tender. Make the piperade while they roast.

5. Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the prepared pepper and onion with 1 teaspoon fine sea salt. Cook for 8–10 minutes, stirring occasionally, until softened without much browning.

6. Stir the prepared garlic and 1 teaspoon sweet paprika into the softened vegetables for 30 seconds. Add the prepared tomatoes, then simmer uncovered over medium-low heat for 12–15 minutes, stirring occasionally, until the vegetables are silky and their juices form a thick sauce. Stir in 1 teaspoon red wine vinegar and 1/4 teaspoon ground black pepper. Keep warm over low heat.

7. During the final 10 minutes of vegetable cooking, heat 1 tablespoon olive oil in a separate nonstick or well-seasoned skillet over medium-high heat. Blot the salmon skin dry and place the portions skin-side down in the pan. Press gently with a spatula for the first 20 seconds, then cook for 4–5 minutes until the skin is crisp. Turn and cook for another 1–3 minutes, pulling the salmon when its center reaches 125°F. Rest skin-side up for 3 minutes.

8. Spoon the warm piperade across two plates. Set a salmon portion on each, skin-side up so it stays crisp, and arrange the golden potatoes alongside.

Want more detail? See the temperature guide.