Careme

Ingredients

• Coho Salmon Fillet (Farm Raised)

  12 oz $8.99
• Zucchini

  12 oz $2.69
• Organic Fresh Heirloom Tomato

  8 oz $3.49
• Garlic

  2 cloves $1.29
• Extra-virgin olive oil

  2 tablespoons
• Herbes de Provence

  1 teaspoon
• Kosher salt

  1 1/2 teaspoons
• Black pepper

  1/4 teaspoon
• Lemon juice

  2 tablespoons
• Capers, drained and rinsed

  1 tablespoon
• Chateau De Sancerre White Wine

  1 bottle $42.99

Instructions

1. Preheat the oven to 425°F. Mince 2 garlic cloves, slice 12 ounces zucchini into 1/2-inch half-moons, and chop 8 ounces heirloom tomato into wedges.
2. Toss all of the prepared vegetables and aromatics on a rimmed sheet pan with 1 tablespoon olive oil, 1 teaspoon herbes de Provence, 3/4 teaspoon kosher salt and 1/8 teaspoon black pepper; spread them in one layer.
3. Roast the seasoned mixture for 10 minutes.
4. Pat 12 ounces coho salmon dry, rub it with 1 teaspoon olive oil, and season it with 3/4 teaspoon kosher salt and 1/8 teaspoon black pepper. Move the roasted mixture aside, place the prepared fish in the center, and roast for 10–12 minutes, until its thickest part reaches 145°F and flakes easily.
5. Whisk 2 teaspoons olive oil with 2 tablespoons lemon juice and 1 tablespoon drained and rinsed capers while the cooked fish rests for 3 minutes.
6. Divide the roasted vegetables between 2 plates, top with the fish, and spoon the lemon-caper dressing over everything.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin

  12 ounces $3.99
• Fresh Sweet Corn on the Cob-Each

  2 ears $1.25
• Cucumber

  1 medium $0.99
• Green Onions

  3 green onions $1.50
• Mint

  1/2 cup loosely packed leaves $1.49
• Smart Way™ Jasmine Rice

  2 tablespoons uncooked $3.59
• Fresh Organic Limes - Each

  3 tablespoons juice, from about 2 limes $1.50
• Fish sauce

  1 1/2 tablespoons
• Light brown sugar

  2 teaspoons
• Thai chile flakes or crushed red pepper

  1/2 teaspoon
• Neutral cooking oil

  2 teaspoons
• Kosher salt

  3/4 teaspoon
• Ground black pepper

  1/4 teaspoon
• Chateau Ste. Michelle Eroica Riesling Washington White Wine

  1 bottle, well chilled $25.99

Instructions

1. Preheat a grill to medium-high, about 425°F. Thinly slice 3 green onions, slice 1 medium cucumber into spears, and tear 1/2 cup mint leaves; keep the cucumber separate for serving.
2. Toast 2 tablespoons uncooked jasmine rice in a dry skillet over medium heat for 4–5 minutes, shaking frequently, until deep golden and fragrant. Cool briefly, then grind with a spice grinder or mortar and pestle to a coarse, sandy powder; set aside.
3. Whisk 3 tablespoons lime juice, 1 1/2 tablespoons fish sauce, 2 teaspoons light brown sugar, and 1/2 teaspoon chile flakes in a large bowl until the sugar dissolves.
4. Pat 12 ounces pork tenderloin dry and rub it with 1 teaspoon neutral cooking oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Rub 2 ears corn with 1 teaspoon neutral cooking oil and 1/4 teaspoon kosher salt.
5. Grill the seasoned 12-ounce pork tenderloin for 12–16 minutes, turning every 3–4 minutes, until browned and 145°F at the center. Grill the seasoned 2 ears corn alongside it for 8–10 minutes, turning until lightly charred.
6. Rest the grilled 12-ounce pork tenderloin for 5 minutes, then slice it thinly across the grain. Immediately toss it with all the dressing, the 3 sliced green onions, 1/2 cup torn mint leaves, and the toasted rice powder made from 2 tablespoons jasmine rice.
7. Divide the dressed pork between 2 shallow bowls. Serve each portion with 1 grilled corn ear and half of the cucumber spears on the side.

Ingredients

• Certified Angus Beef Choice Bone-In Ribeye Steak (1 Steak)

  1¼ pounds $15.99
• Fresh Bagged Green Beans

  10 ounces $3.99
• Fresh Onions Shallots

  1 small shallot (about 1½ ounces) $4.49
• Garlic

  1 clove $1.29
• Kosher salt

  2 teaspoons
• Coarsely cracked black pepper

  1 tablespoon
• Neutral cooking oil

  1 tablespoon
• Unsalted butter

  3 tablespoons
• Dried thyme

  ½ teaspoon
• Water

  ¼ cup
• Cognac or brandy

  2 tablespoons
• Low-sodium beef broth

  ½ cup
• Heavy cream

  ⅓ cup
• Dijon mustard

  1 teaspoon
• Lemon juice

  1 teaspoon
• Stags’ Leap Winery Cabernet Sauvignon Napa Valley Red Wine

  1 bottle $59.99

Instructions

1. Trim 10 ounces Fresh Bagged Green Beans, mince 1 small shallot, and mince 1 garlic clove. Pat the 1¼-pound ribeye dry, season it evenly with 1½ teaspoons kosher salt, and firmly press 1 tablespoon coarsely cracked black pepper onto both sides; let it stand for 15 minutes.
2. Heat a heavy skillet over medium-high heat for 3 minutes. Add 1 tablespoon neutral cooking oil and the seasoned 1¼-pound ribeye; pan-sear without disturbing for about 4 minutes on the first side and 3 minutes on the second side.
3. Reduce the heat to medium and add 1 tablespoon unsalted butter and ½ teaspoon dried thyme. Baste the 1¼-pound ribeye for 1 to 3 minutes, until its thickest part reaches 125°F to 130°F for medium-rare or 135°F for medium.
4. Transfer the cooked 1¼-pound ribeye to a board and rest it for 8 minutes. Meanwhile, place 1 tablespoon unsalted butter, 10 ounces trimmed Fresh Bagged Green Beans, 1 minced garlic clove, ¼ cup water, and ½ teaspoon kosher salt in a second skillet; cover and cook over medium-high heat for 5 minutes, then uncover, cook for 2 minutes, and toss with 1 teaspoon lemon juice.
5. Pour off excess fat from the ribeye skillet and return it to medium heat. Add 1 tablespoon unsalted butter and 1 small minced shallot; cook for 1 minute. Remove the skillet from the heat, carefully add 2 tablespoons Cognac or brandy, then return it to the heat and simmer for 30 seconds.
6. Stir ½ cup low-sodium beef broth into the shallot mixture and simmer for 2 minutes. Add ⅓ cup heavy cream and 1 teaspoon Dijon mustard, then simmer for 2 to 3 minutes, until the sauce lightly coats a spoon.
7. Slice the rested 1¼-pound ribeye and divide it between two warmed plates. Arrange 10 ounces cooked Fresh Bagged Green Beans alongside and spoon the Cognac-Dijon pan sauce over the beef.