Careme

Ingredients

• Pork tenderloin

  12 ounces $3.99
• Farro

  1/2 cup dry (about 3.5 ounces) $7.29
• Crimini mushrooms

  8 ounces $4.99
• Rainbow chard

  8 ounces $2.99
• Garlic

  2 cloves $0.79
• Organic lemon

  1 $1.29
• Extra-virgin olive oil

  2 tablespoons
• Dried herbes de Provence

  1 teaspoon
• Morton kosher salt flakes

  2 teaspoons, divided
• Black pepper

  1/2 teaspoon
• Kim Crawford Sauvignon Blanc Marlborough

  1 bottle $13.99

Instructions

1. Preheat the oven to 425°F. Pat 12 ounces pork tenderloin dry and trim away any silver skin. Season all over with 3/4 teaspoon plus 1/8 teaspoon Morton kosher salt flakes and 1 teaspoon dried herbes de Provence. Set aside while you finish the preparation.

2. Slice 8 ounces crimini mushrooms. Wash 8 ounces rainbow chard, separate the stems from the leaves, finely chop the stems, and cut the leaves into ribbons. Mince 2 garlic cloves, keeping them separate from the vegetables.

3. Finely grate 1 teaspoon zest from 1 lemon, then squeeze 2 tablespoons juice from that lemon into a small bowl. Add the zest and set aside. Rinse 1/2 cup dry farro.

4. Combine the rinsed farro, 1 1/2 cups water, and 1/4 teaspoon Morton kosher salt flakes in a small saucepan. Bring to a boil, cover, and reduce the heat to low. Simmer for 30–40 minutes, until pleasantly chewy and the water is absorbed. Check near the end; if the pan becomes dry before the farro is tender, add 1/4 cup hot water and continue cooking. Keep covered off the heat once tender.

5. While the farro simmers, heat 1 tablespoon olive oil in an ovenproof skillet over medium-high heat. Sear the seasoned pork for 4 minutes total, turning to brown several sides. Transfer the skillet to the oven and roast for 10–15 minutes, until the center reaches 145°F. Transfer the pork to a cutting board and rest for at least 5 minutes while you cook the vegetables.

6. Carefully return the hot skillet to the stovetop over medium-high heat, using an oven mitt whenever handling it. Add 1 tablespoon olive oil and the sliced mushrooms. Cook for 5–6 minutes, stirring occasionally, until browned.

7. Add the chopped chard stems and cook for 2 minutes. Stir in the minced garlic for 30 seconds. Add the chard leaves, 3/4 teaspoon plus 1/8 teaspoon Morton kosher salt flakes, 1/2 teaspoon black pepper, and 2 tablespoons water. Cook, stirring, for 3–4 minutes, until the leaves wilt and the stems are tender. Remove from the heat if the farro is still cooking.

8. Stir the cooked farro and prepared lemon mixture into the mushroom-chard mixture. Warm over medium heat for 1–2 minutes. Slice the rested pork across the grain, divide the farro and vegetables between two shallow bowls, and arrange the pork on top. Spoon any resting juices over the meat and serve.

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Ingredients

• Kroger® Fresh Natural Pork Tenderloin

  12 ounces $3.99
• Bob's Red Mill Organic Farro Grain

  3/4 cup dry (about 4.5 ounces) $7.29
• Cauliflower

  12 ounces $1.99
• Carrots

  8 ounces $1.39
• Organic Ginger Root

  1 tablespoon finely grated $3.99
• Garlic

  2 cloves $0.79
• Olive oil

  2 tablespoons
• Morton kosher salt flakes

  2 1/4 teaspoons, divided
• Ground cumin

  1 teaspoon
• Garam masala

  1 teaspoon
• Ground turmeric

  1/2 teaspoon
• Mustard seeds

  1/2 teaspoon
• Fennel seeds

  1/2 teaspoon
• Apple cider vinegar

  1 tablespoon

Instructions

1. Heat the oven to 425°F. Trim any silverskin from 12 ounces pork tenderloin and slice crosswise into 1-inch-thick medallions. Season all over with 7/8 teaspoon Morton kosher salt flakes and set aside while preparing the sides.

2. Rinse 3/4 cup dry farro. Place in a small saucepan with 2 1/2 cups water and 1/4 teaspoon Morton kosher salt flakes. Bring to a boil, reduce to a gentle simmer, and cook partially covered for 30–40 minutes, until tender but pleasantly chewy. Add a splash of water if it becomes dry before tender. Drain any excess liquid and cover to keep warm.

3. Cut 12 ounces cauliflower into small florets. Scrub 8 ounces carrots and slice diagonally about 1/4 inch thick. Toss on a large rimmed baking sheet with:

   • 1 tablespoon olive oil
   • 1 1/8 teaspoons Morton kosher salt flakes
   • 1/2 teaspoon ground cumin
   • 1/4 teaspoon ground turmeric

   Spread into a single layer and roast for 25–30 minutes, turning after 15 minutes, until browned and tender.

4. Prepare the pan-sauce aromatics: peel and finely grate 1 tablespoon ginger, mince 2 garlic cloves, and lightly crush 1/2 teaspoon fennel seeds.

5. When the farro and vegetables are nearly ready, coat the salted pork with 1/2 teaspoon ground cumin, 1 teaspoon garam masala, and 1/4 teaspoon ground turmeric. Heat 2 teaspoons olive oil in a large skillet over medium-high heat. Add the medallions in one layer and cook for about 3–4 minutes per side, adjusting the heat to prevent the spices from scorching, until the centers reach 145°F. Transfer to a plate and rest for at least 3 minutes.

6. Reduce the skillet heat to medium-low. Add 1 teaspoon olive oil, 1/2 teaspoon mustard seeds, and the crushed fennel seeds. Stir for about 30 seconds, until fragrant and beginning to sputter. Add the prepared ginger and garlic and stir for 30 seconds. Carefully add 1/4 cup water and 1 tablespoon apple cider vinegar. Scrape up the browned bits and simmer for 1–2 minutes, until lightly reduced. Stir in the pork’s resting juices.

7. Divide the farro and roasted vegetables between two plates. Arrange the pork medallions beside them and spoon the warm spiced pan sauce over the pork and farro.

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Ingredients

• Pacific cod fillet

  12 ounces $10.99
• Russet potato

  10 ounces $0.89
• Organic leeks

  6 ounces $3.99
• Carrots

  4 ounces $1.39
• Garlic

  2 cloves $0.79
• Fresh thyme

  3 sprigs $2.49
• Olive oil

  1 tablespoon
• All-purpose flour

  2 tablespoons
• Whole milk

  1 1/2 cups
• Morton kosher salt flakes

  2 teaspoons, divided
• Ground black pepper

  1/4 teaspoon

Instructions

1. Trim 6 ounces leeks, keeping the white and light-green parts; halve lengthwise, rinse thoroughly between the layers, and thinly slice. Peel 10 ounces russet potato and cut into 1/2-inch cubes. Scrub 4 ounces carrots and cut into thin half-moons. Mince 2 cloves garlic.

2. Pat 12 ounces Pacific cod dry, check for pin bones, and cut into 1 1/2-inch pieces. Season evenly with 3/4 teaspoon Morton kosher salt flakes and refrigerate while you start the chowder.

3. Heat 1 tablespoon olive oil in a medium heavy pot over medium heat. Add the prepared leeks and carrots with 1 1/4 teaspoons Morton kosher salt flakes. Cook for 6–8 minutes, stirring occasionally, until the leeks soften without browning.

4. Add the minced garlic and cook for 30 seconds. Sprinkle in 2 tablespoons all-purpose flour and stir for 1 minute.

5. Gradually stir in 2 cups water, scraping the bottom of the pot until smooth. Add the prepared potatoes, 3 sprigs fresh thyme, and 1/4 teaspoon ground black pepper. Bring to a gentle boil, then reduce the heat and simmer partially covered for 12–15 minutes, until the potatoes are tender.

6. Stir in 1 1/2 cups whole milk and heat gently for 2–3 minutes without boiling. Lightly mash a few potato pieces against the side of the pot to thicken the broth.

7. Nestle the seasoned cod into the chowder. Maintain a very gentle simmer for 5–7 minutes, until the thickest pieces reach 145°F; stir as little as possible to keep the fish intact.

8. Remove the thyme stems. Ladle into two deep bowls, distributing the cod, potatoes, leeks, and carrots evenly, and serve hot.

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