Careme

Ingredients

• Certified Angus Beef Tri Tip Steak (2 Steak per Pack)

  1 pound, 2 steaks about 1¼ inches thick $12.99
• Red Potatoes

  1 pound $1.29
• Romanesco Broccoli

  1 pound $3.49
• Kroger® Peeled Garlic

  2 cloves $3.69
• Unsalted butter

  2 tablespoons, softened
• Blue cheese

  1½ ounces, crumbled
• Olive oil

  3 tablespoons
• Morton kosher salt flakes

  3⅛ teaspoons
• Black pepper

  ¾ teaspoon
• Dried rosemary

  ½ teaspoon
• Red wine vinegar

  1 teaspoon
• Chateau Ste. Michelle Indian Wells Cabernet Sauvignon Washington Red Wine

  750 ml $15.99

Instructions

1. Preheat the oven to 450°F with racks in the upper and lower thirds. Set out two rimmed baking sheets.

2. Pat 1 pound tri-tip steaks dry. Season all over with 1¼ teaspoons Morton kosher salt flakes and ½ teaspoon black pepper. Let stand while you prepare the sides.

3. Cut 1 pound red potatoes into ¾-inch pieces and dry thoroughly. Toss on one baking sheet with:

   • 1½ tablespoons olive oil
   • 1 teaspoon Morton kosher salt flakes
   • ½ teaspoon dried rosemary

   Spread into a single layer with cut surfaces against the pan.

4. Trim 1 pound Romanesco broccoli and cut into roughly 1½-inch florets, slicing the tender core into smaller pieces. Toss on the second baking sheet with 1 tablespoon olive oil, ⅞ teaspoon Morton kosher salt flakes, and ¼ teaspoon black pepper. Spread out well.

5. Roast the potatoes on the lower rack for 10 minutes. Add the Romanesco to the upper rack and continue roasting both for 25–30 minutes, turning the vegetables after 15 minutes, until the potatoes are crisp and tender and the Romanesco has browned tips.

6. While the vegetables roast, finely grate 2 cloves peeled garlic. Mash together the blue cheese butter ingredients:

   • 2 tablespoons softened unsalted butter
   • 1½ ounces crumbled blue cheese
   • Half of the grated garlic
   • 1 teaspoon red wine vinegar

   Keep at room temperature. Reserve the other half of the grated garlic for the potatoes.

7. About 18 minutes before the vegetables are ready, heat a heavy skillet over medium-high heat. Add ½ tablespoon olive oil, then the seasoned steaks. Sear for 3–4 minutes per side, then reduce the heat to medium and turn occasionally until the centers reach 130°F, about 10–15 minutes total. Transfer to a board and rest for 8 minutes.

8. When the potatoes are tender, toss them with the reserved grated garlic and return to the oven for 2 minutes. Keep the finished Romanesco warm on its baking sheet.

9. Identify the direction of the grain in each steak and slice thinly across it. Arrange the steak, crisp potatoes, and Romanesco on two warm plates. Divide the blue cheese butter over the hot steak so it melts into a rich sauce, and spoon any resting juices over the meat.

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Ingredients

• Kroger® Ground Pork

  8 oz $3.99
• Green cabbage

  1 lb $1.49
• Kroger® Enriched Long Grain White Rice

  3/4 cup dry (about 5 oz) $2.99
• Ginger root

  1/2 oz $4.99
• Kroger® Peeled Garlic

  3 cloves $3.69
• Sichuan peppercorns

  3/4 teaspoon
• Crushed red pepper flakes

  1/4 teaspoon
• Neutral cooking oil

  1 tablespoon
• Soy sauce

  1 tablespoon
• Unseasoned rice vinegar

  2 teaspoons
• Sugar

  1 teaspoon
• Morton kosher salt flakes

  1 3/8 teaspoons, divided
• Charles Smith Wines Kungfu Girl Riesling Washington White Wine

  1 bottle $14.99

Instructions

1. Mix 8 oz ground pork with 5/8 teaspoon Morton kosher salt flakes, breaking the meat into loose clumps. Set aside while you start the rice.

2. Rinse 3/4 cup dry long-grain white rice and drain. Combine in a small saucepan with 1 1/2 cups water and 1/4 teaspoon Morton kosher salt flakes. Bring to a boil, cover, and reduce to low. Cook for 15–18 minutes, until tender and the water is absorbed, then remove from the heat and rest, covered, for 10 minutes. Prepare the stir-fry meanwhile.

3. Remove the tough core from 1 lb green cabbage and tear the leaves into roughly 2-inch pieces; thinly slice any thick ribs. Wash and dry thoroughly so the cabbage sears rather than steams. Peel and finely chop 1/2 oz ginger root, then thinly slice 3 cloves peeled garlic.

4. Mix the stir-fry sauce in a small bowl:

   • 1 tablespoon soy sauce
   • 2 teaspoons unseasoned rice vinegar
   • 1 teaspoon sugar
   • 1 tablespoon water

   Stir until the sugar dissolves.

5. Toast 3/4 teaspoon Sichuan peppercorns in a dry, large skillet over medium heat for 1–2 minutes, just until fragrant. Transfer to a mortar or cutting board and crush finely.

6. Heat the skillet over medium-high to high heat. Add 1 teaspoon neutral cooking oil and half the prepared cabbage. Spread it out and cook for 3–4 minutes, tossing occasionally, until blistered in spots but still crisp. Transfer to a bowl. Repeat with another 1 teaspoon neutral cooking oil and the second half of the cabbage. Toss the cooked cabbage with 1/2 teaspoon Morton kosher salt flakes.

7. Reduce the heat to medium-high and add the final 1 teaspoon neutral cooking oil. Add the seasoned pork and cook for 4–5 minutes, breaking it into small pieces, until browned and its temperature reaches 160°F. Add the prepared ginger and garlic, the crushed Sichuan pepper, and 1/4 teaspoon crushed red pepper flakes. Stir-fry for 30–45 seconds, until fragrant.

8. Return the cooked cabbage to the skillet and pour in the stir-fry sauce. Toss over high heat for 1–2 minutes, until the sauce lightly coats everything and the cabbage is hot but retains some crunch.

9. Fluff the rice and divide between two plates. Spoon the pork and cabbage alongside, keeping the browned cabbage edges visible, and serve immediately.

Want more detail? See the temperature guide.

Ingredients

• Fresh Coho Salmon Fillet

  14 oz, cut into 2 portions $18.99
• Organic Lacinato Kale

  1 bunch, yielding about 6 oz after stemming $3.49
• Loose Red Beets

  8 oz $2.89
• Large Honeycrisp Apple

  1 medium, about 8 oz $3.49
• Peeled Garlic

  1 clove $3.69
• Olive oil

  2 tablespoons
• Apple cider vinegar

  1 tablespoon
• Pure maple syrup

  1 tablespoon
• Dijon mustard

  1 teaspoon
• Morton kosher salt flakes

  1 1/2 teaspoons
• Ground black pepper

  1/4 teaspoon
• Erath Pinot Noir Oregon Red Wine

  750 ml $16.99

Instructions

1. Pat 14 oz coho salmon dry, remove any pin bones, and cut into 2 portions if needed. Season with 1 teaspoon Morton kosher salt flakes and 1/8 teaspoon ground black pepper. Let stand while you prepare the vegetables.

2. Peel 8 oz beets and cut into 1/2-inch cubes. Strip the stems from 1 bunch organic lacinato kale, yielding about 6 oz leaves, then thinly slice the leaves. Mince 1 peeled garlic clove.

3. Whisk together the dressing in a large serving bowl:

   • 1 tablespoon olive oil
   • 1 tablespoon apple cider vinegar
   • 1 tablespoon pure maple syrup
   • 1 teaspoon Dijon mustard
   • 1/8 teaspoon ground black pepper

   Core and thinly slice 1 medium Honeycrisp apple, about 8 oz, then toss it in the dressing.

4. Place the diced beets in a large lidded skillet with 1/2 cup water and 1/4 teaspoon Morton kosher salt flakes. Bring to a simmer over medium-high heat, cover, and cook for 12–16 minutes, until fork-tender. Add a splash of water if the skillet dries before the beets soften. Transfer the beets to a plate and discard any excess liquid.

5. Return the skillet to medium heat and add 2 teaspoons olive oil. Add the minced garlic and stir for 20 seconds. Add the sliced kale, 2 tablespoons water, and 1/4 teaspoon Morton kosher salt flakes. Toss for 2–3 minutes, until just tender. Transfer the warm kale to the bowl with the dressed apple and toss; gently fold in the beets.

6. Wipe the skillet dry and heat the remaining 1 teaspoon olive oil over medium-high heat. Add the seasoned salmon, skin-side down if skin-on, and press gently for the first 20 seconds. Cook for 4–5 minutes, turn carefully, and cook for another 2–4 minutes, until the center reaches 125°F. Transfer to a plate and rest for 3 minutes.

7. Divide the warm salad between two dinner plates, arranging some apple slices on top for contrast. Set one salmon portion over each salad and spoon any dressing from the bowl around the fish. Serve immediately.

Want more detail? See the temperature guide.