Careme

Ingredients

• Wild Caught Sockeye Salmon Fillet (Previously Frozen), thawed

  12 oz $16.99
• Red potatoes

  12 oz $1.29
• Brussels sprouts

  10 oz $2.99
• Honeycrisp apple

  1 medium, about 6 oz $2.49
• Olive oil

  2 tablespoons
• Dijon mustard

  2 teaspoons
• Apple cider vinegar

  2 teaspoons
• Fine sea salt

  1 3/4 teaspoons
• Ground black pepper

  1/4 teaspoon

Instructions

1. Heat the oven to 425°F with racks in the upper and lower thirds. Line a large rimmed sheet pan and a smaller baking pan with parchment. Scrub 12 oz red potatoes and cut into 1/2-inch pieces.

2. Pat 12 oz thawed sockeye salmon dry, remove any pin bones, and divide into 2 portions. Season with 3/4 teaspoon fine sea salt and refrigerate while the vegetables begin roasting.

3. Toss the potatoes on the large sheet pan with 1 tablespoon olive oil and 1/2 teaspoon fine sea salt. Spread into a single layer and roast on the upper rack for 15 minutes.

4. Meanwhile, trim 10 oz Brussels sprouts and halve lengthwise, quartering any very large ones. Toss in a bowl with 2 teaspoons olive oil and 1/2 teaspoon fine sea salt. Core 1 medium Honeycrisp apple, about 6 oz, and cut into 1/2-inch wedges; keep the apple separate.

5. Turn the potatoes and add the seasoned Brussels sprouts to the sheet pan, placing their cut sides down. Roast for 10 minutes.

6. Mix 2 teaspoons Dijon mustard, 2 teaspoons apple cider vinegar, and 1/4 teaspoon ground black pepper in a small bowl. Brush the salmon all over with 1 teaspoon olive oil, place skin-side down on the smaller pan, and spread the mustard mixture over the flesh.

7. Add the apple wedges to the vegetable pan, tossing gently in the oil already on the pan. Put the salmon on the lower rack and roast both pans for 10–12 minutes, until the salmon reaches 125°F in the thickest part and the potatoes and sprouts are tender and browned. Remove the salmon and rest for 3 minutes; let the vegetables finish roasting during that rest if needed.

8. Divide the roasted potatoes, Brussels sprouts, and apples between 2 plates. Set a salmon portion alongside each serving and spoon any mustardy pan juices over the fish.

Want more detail? See the temperature guide.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin

  12 oz $3.99
• Kroger® Long Grain Brown Rice

  1/2 cup dry $0.99
• Red cabbage

  8 oz $1.29
• Carrots

  4 oz $1.39
• Organic lime

  1 large, yielding 1 teaspoon zest and 2 tablespoons juice $1.29
• Garlic

  1 clove $0.79
• Organic cilantro

  2 tablespoons chopped $1.69
• Olive oil

  2 teaspoons
• Salt-free chili powder

  1 teaspoon
• Ground cumin

  3/4 teaspoon
• Dried oregano

  1/4 teaspoon
• Ground black pepper

  1/4 teaspoon
• Table salt

  1 3/8 teaspoons, divided

Instructions

1. Preheat the oven to 425°F. Rinse 1/2 cup dry brown rice. Bring 1 cup water to a boil in a small saucepan, add the rice and 1/8 teaspoon table salt, then cover and reduce the heat to low. Simmer for 40 minutes, until tender and the water is absorbed. Remove from the heat and let stand, covered, for 5 minutes. Prepare the other components while it cooks.

2. Pat 12 oz pork tenderloin dry and trim away any silverskin. Season all over with 3/4 teaspoon table salt and set on a small rimmed baking sheet.

3. Finely mince 1 garlic clove and zest 1 large lime to obtain 1 teaspoon zest. Mix the pork seasoning in a small bowl:

   • 1 minced garlic clove
   • 1 teaspoon lime zest
   • 1 teaspoon olive oil
   • 1 teaspoon salt-free chili powder
   • 3/4 teaspoon ground cumin
   • 1/4 teaspoon dried oregano
   • 1/4 teaspoon ground black pepper

   Rub the seasoning over the salted pork and leave it at room temperature while you prepare the slaw, about 8 minutes.

4. Thinly shred 8 oz red cabbage, peel and coarsely grate 4 oz carrots, and chop 2 tablespoons cilantro. Juice the zested lime to obtain 2 tablespoons juice; reserve 1 tablespoon for serving. Toss the slaw in a bowl:

   • 8 oz shredded red cabbage
   • 4 oz grated carrots
   • 2 tablespoons chopped cilantro
   • 1 tablespoon lime juice
   • 1 teaspoon olive oil
   • 1/2 teaspoon table salt

   Massage gently for 30 seconds, then let stand while the pork cooks.

5. Roast the seasoned pork for 18–24 minutes, until its center reaches 145°F. Transfer to a cutting board and rest for 5 minutes, then slice thinly across the grain.

6. Fluff the brown rice and divide between two bowls. Add generous portions of slaw, arrange the sliced pork over the rice, and spoon any resting juices over the meat. Drizzle the reserved 1 tablespoon lime juice evenly over both bowls and serve.

Want more detail? See the temperature guide.

Ingredients

• Butternut squash

  1 small squash, about 1½ pounds, yielding 1 pound peeled and seeded $1.49
• Organic Lacinato Kale

  1 bunch, yielding about 6 ounces stemmed leaves $3.00
• Red lentils

  ¾ cup dry, about 5 ounces $3.49
• Yellow onion

  1 small, about 4 ounces $0.89
• Organic ginger root

  1 tablespoon finely grated $3.99
• Garlic

  2 cloves $0.79
• Light coconut milk

  1 can, 13.5 ounces
• Canola oil

  2 teaspoons
• Ground turmeric

  1 teaspoon
• Ground coriander

  1 teaspoon
• Crushed red pepper

  ¼ teaspoon
• Morton kosher salt

  1¾ teaspoons
• Unseasoned rice vinegar

  1 tablespoon

Instructions

1. Peel and seed 1 small butternut squash, about 1½ pounds. Cut 1 pound of the prepared flesh into ½-inch cubes; save any excess for another meal.

2. Finely dice 1 small yellow onion, about 4 ounces. Mince 2 garlic cloves and finely grate 1 tablespoon ginger.

3. Strip the tough stems from 1 bunch organic Lacinato kale, yielding about 6 ounces leaves. Wash and cut the leaves into thin ribbons. Rinse ¾ cup dry red lentils in a fine-mesh strainer.

4. Heat 2 teaspoons canola oil in a large saucepan over medium heat. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened.

5. Add the following to the onion:

   • The prepared garlic
   • The prepared ginger
   • 1 teaspoon ground turmeric
   • 1 teaspoon ground coriander
   • ¼ teaspoon crushed red pepper

   Stir for 30 seconds, until fragrant.

6. Add the squash cubes, rinsed lentils, 1 can light coconut milk (13.5 ounces), 2 cups water, and 1¾ teaspoons Morton kosher salt. Bring to a gentle boil, then reduce the heat and simmer partially covered for 15 minutes, stirring occasionally to prevent the lentils from sticking.

7. Stir in the kale ribbons and simmer uncovered for 7–10 minutes, stirring occasionally, until the squash is tender, the lentils have softened into the sauce, and the kale is tender. If the curry becomes too thick before the squash softens, add water ¼ cup at a time.

8. Stir in 1 tablespoon unseasoned rice vinegar. Divide the curry between two deep bowls, arranging a few squash pieces and kale ribbons on top.

Want more detail? See the temperature guide.