Careme

Ingredients

• La Preferida® Lentils Dry Beans

  1/2 cup dry lentils (about 3.4 oz) $1.59
• Kroger® Enriched Long Grain White Rice

  1/3 cup dry rice $1.79
• Eggplant

  1 small eggplant (about 12 oz) $1.99
• Jumbo Yellow Onion

  6 oz onion (about 1 small) $0.99
• Fresh Roma Tomato

  6 oz tomatoes (about 2 small) $1.29
• Organic Italian Parsley

  1/4 cup chopped leaves (about 1/4 bunch) $1.99
• Fresh Organic Lemon

  1/2 lemon, yielding 1 tablespoon juice $1.29
• Olive oil

  3 tablespoons
• Fine sea salt

  1 1/4 teaspoons
• Ground cumin

  3/4 teaspoon
• Ground black pepper

  1/4 teaspoon

Instructions

1. Heat the oven to 425°F. Trim 1 small eggplant (about 12 oz) and cut it into 3/4-inch cubes. Peel and thinly slice 6 oz yellow onion, keeping it separate.

2. Sort and rinse 1/2 cup dry lentils. Place in a small saucepan with 3 cups water, bring to a boil, then simmer uncovered for 10–12 minutes. The lentils should be partially cooked, with distinctly firm centers; do not cook them until tender.

3. Meanwhile, toss the cubed eggplant on a baking sheet with 1 tablespoon olive oil, 1/2 teaspoon fine sea salt, and 1/4 teaspoon ground black pepper. Spread into a single layer and roast for 25–30 minutes, turning halfway through, until browned and creamy inside.

4. Heat 1 tablespoon olive oil in a skillet over medium heat. Add the sliced onion and 1/4 teaspoon fine sea salt. Cook for 22–25 minutes, stirring regularly and reducing the heat if necessary, until deeply golden. If the onions start catching, add 1 tablespoon water at a time.

5. Rinse 1/3 cup dry rice and drain well. Drain the partially cooked lentils and return them to the small saucepan. Add the rinsed rice, 2/3 cup hot water, 3/4 teaspoon ground cumin, and 1/4 teaspoon fine sea salt. Bring to a gentle simmer, cover tightly, and cook over low heat for 18 minutes. Check that the rice and lentils are tender and the water is absorbed; if still firm and dry, add 2 tablespoons hot water, cover, and cook for another 3–5 minutes. Remove from the heat and let stand, covered, for 5 minutes.

6. While the rice cooks, make the tomato salad. Combine the following in a bowl:

   • 6 oz Roma tomatoes, diced
   • 1/4 cup chopped parsley leaves
   • 1 tablespoon lemon juice, squeezed from 1/2 lemon
   • 1 tablespoon olive oil
   • 1/4 teaspoon fine sea salt

   Toss gently and set aside until serving.

7. Gently fluff the lentil-rice mixture and fold in half the golden onions. Divide between two shallow bowls. Arrange the roasted eggplant and tomato salad alongside, spoon the salad juices over the grains, and finish with the other half of the onions.

Want more detail? See the temperature guide.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin

  12 oz $2.99
• Fresh Red Hothouse Bell Pepper

  1 large, about 8 oz $1.50
• Zucchini

  8 oz $1.79
• Kroger® Enriched Long Grain White Rice

  3/4 cup dry $1.79
• Kroger® Peeled Garlic

  2 cloves $2.99
• Organic Ginger Root

  1 tablespoon finely minced $3.99
• Table salt

  1 teaspoon, divided
• Soy sauce

  1 tablespoon
• Oyster sauce

  1 tablespoon
• Cornstarch

  2 teaspoons, divided
• Unseasoned rice vinegar

  1 tablespoon
• Sugar

  1 teaspoon
• Ground black pepper

  1/4 teaspoon
• Canola oil

  4 teaspoons, divided

Instructions

1. Rinse 3/4 cup dry long-grain white rice and drain. Place in a small saucepan with 1 1/4 cups water and 1/4 teaspoon table salt. Bring to a boil, cover and reduce the heat to low. Cook for 18 minutes, then remove from the heat and leave covered for 5 minutes. Prepare the stir-fry while the rice cooks.

2. Trim any silverskin from 12 oz pork tenderloin. Cut lengthwise into two strips, then slice across the grain 1/4 inch thick. Toss in a bowl with:

   • 1/4 teaspoon table salt
   • 1 tablespoon soy sauce
   • 1 teaspoon cornstarch

   Let the pork stand for 10 minutes while you prepare the vegetables; the soy sauce supplies part of its seasoning.

3. Core 1 large red bell pepper, about 8 oz, and cut into 1-inch squares. Trim 8 oz zucchini and cut into 1/4-inch half-moons. Mince 2 garlic cloves and peel and finely mince enough ginger to measure 1 tablespoon, keeping the aromatics separate from the vegetables.

4. Whisk the sauce together in a small bowl:

   • 1 tablespoon oyster sauce
   • 1 tablespoon unseasoned rice vinegar
   • 1 teaspoon sugar
   • 1 teaspoon cornstarch
   • 1/4 teaspoon ground black pepper
   • 3 tablespoons water

5. Heat a 12-inch skillet or wok over medium-high heat until hot. Add 2 teaspoons canola oil, then spread the seasoned pork in a thin layer. Let sear for 1 minute, then stir-fry for 2–3 minutes, until lightly browned and just short of cooked through. Transfer to a clean plate.

6. Add 2 teaspoons canola oil to the pan. Add the prepared bell pepper and zucchini with 1/2 teaspoon table salt. Stir-fry for 3–4 minutes, until brightly colored and crisp-tender. Add the prepared garlic and ginger and stir-fry for 30 seconds.

7. Stir the sauce again, then pour it into the pan. Return the pork and its juices and toss for 1–2 minutes, until the sauce is glossy and the pork reaches 145°F. Remove from the heat and let stand for 3 minutes.

8. Fluff the rice and divide between two plates. Spoon the pork and vegetables alongside, coating them with the glossy pan sauce.

Want more detail? See the temperature guide.

Ingredients

• Fresh Coho Salmon Fillet

  12 oz, cut into 2 portions $14.99
• Fresh Bagged Green Beans

  8 oz $2.19
• Yukon Gold Potatoes

  12 oz $1.29
• Fresh Roma Tomato

  8 oz $1.29
• Peeled Garlic

  2 cloves $2.99
• Fresh Thyme

  2 teaspoons leaves $2.49
• Fresh Organic Lemon

  1 $1.29
• Extra-virgin olive oil

  3 tablespoons
• Fine sea salt

  1 7/8 teaspoons
• Freshly ground black pepper

  1/2 teaspoon
• Capers

  1 tablespoon, drained and rinsed
• Unsalted butter

  1 tablespoon

Instructions

1. Heat the oven to 425°F with racks in the upper and lower thirds. Line two rimmed baking sheets with parchment. Cut 12 oz Yukon Gold potatoes into 3/4-inch pieces.

2. Toss the potatoes on one baking sheet with:

   • 1 tablespoon olive oil
   • 1/2 teaspoon fine sea salt
   • 1/4 teaspoon black pepper
   • 1 teaspoon fresh thyme leaves

   Spread cut-side down and roast on the lower rack for 30–35 minutes, turning after 20 minutes, until golden and tender.

3. While the potatoes roast, pat 12 oz coho salmon dry and divide into two portions if needed. Season with 3/4 teaspoon fine sea salt and refrigerate while preparing the vegetables.

4. Trim the stems from 8 oz green beans. Dice 8 oz Roma tomatoes into 1/2-inch pieces and mince 2 peeled garlic cloves, keeping each ingredient separate. Zest 1 lemon to yield 1 teaspoon zest, then squeeze 1 tablespoon juice and cut the unused lemon into wedges; reserve these separately.

5. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the trimmed green beans and 3/8 teaspoon fine sea salt. Cook for 3 minutes, tossing occasionally. Add 2 tablespoons water, cover, and cook for 3–4 minutes. Uncover and cook for another 1–2 minutes, until crisp-tender and lightly blistered. Transfer to a serving dish and cover loosely.

6. When the potatoes have about 12 minutes left, place the seasoned salmon skin-side down on the second baking sheet. Brush with 1/2 tablespoon olive oil. Roast on the upper rack for 9–12 minutes, depending on thickness, until the center reaches 125°F. Rest for 3 minutes.

7. While the salmon roasts, reduce the skillet heat to medium and add 1/2 tablespoon olive oil. Add the minced garlic and cook for 30 seconds. Add the diced tomatoes with:

   • 1 tablespoon drained, rinsed capers
   • 1 teaspoon fresh thyme leaves
   • 1/4 teaspoon fine sea salt
   • 1/4 teaspoon black pepper

   Cook for 5–6 minutes, stirring gently, until the tomatoes soften and release their juices but retain some shape.

8. Remove the skillet from the heat. Stir 1 tablespoon unsalted butter, the reserved lemon zest, and the reserved lemon juice into the tomato-caper sauce until glossy.

9. Arrange the roasted potatoes and green beans on two warm plates. Set a salmon portion alongside them, spoon the warm tomato-caper butter over and around the fish, and finish with the reserved lemon wedges.

Want more detail? See the temperature guide.