Careme

Ingredients

• Kroger® Fresh Natural Pork Loin Boneless

  12 oz $1.99
• Fresh Sweet Corn on the Cob-Each

  2 ears $0.33
• Fresh Roma Tomato

  8 oz $1.29
• Jumbo Sweet Onions

  3 oz $1.19
• Fresh Anaheim Peppers

  1 pepper $1.79
• Organic Cilantro

  1/4 cup chopped $1.69
• Fresh Organic Limes - Each

  1 lime $1.29
• Garlic

  2 cloves
• Extra-virgin olive oil

  2 tablespoons
• Red wine vinegar

  1 tablespoon
• Smoked paprika

  1 teaspoon
• Dried oregano

  1/2 teaspoon
• Fine sea salt

  9.25 g, divided
• Ground black pepper

  1/2 teaspoon

Instructions

1. Heat a covered grill to medium-high, about 425°F. Cut 12 ounces pork loin crosswise into two evenly thick steaks. Combine:

   • 1 tablespoon extra-virgin olive oil
   • 1 grated garlic clove
   • 1 teaspoon smoked paprika
   • 1/2 teaspoon dried oregano
   • 4.25 g fine sea salt
   • 1/2 teaspoon ground black pepper

   Rub this seasoning over the pork and let it stand for 15 minutes while the grill heats and you prepare the vegetables.

2. Make the pebre: finely dice 8 ounces Roma tomato, 3 ounces sweet onion, and 1 Anaheim pepper; remove the pepper's seeds for gentler heat. Stir together:

   • The diced tomato, onion, and Anaheim pepper
   • 1/4 cup chopped cilantro
   • 1 grated garlic clove
   • Juice of 1 lime
   • 1 tablespoon red wine vinegar
   • 2 teaspoons extra-virgin olive oil
   • 3 g fine sea salt

   Set the pebre aside so its flavors meld.

3. Shuck 2 ears sweet corn. Rub them with 1 teaspoon extra-virgin olive oil and season evenly with 2 g fine sea salt.

4. Grill the corn over direct heat for 10–12 minutes, turning every few minutes until tender and lightly charred. After the corn has cooked for 3 minutes, add the seasoned pork and grill for 4–5 minutes per side, closing the lid between turns, until the pork reaches a pull temperature of 140°F. Transfer the pork to a board and rest for 5 minutes while the corn finishes.

5. Slice the rested pork across the grain. Spoon the pebre over and alongside the pork, and plate with the grilled corn.

Want more detail? See the temperature guide.

Ingredients

• Fresh Coho Salmon Fillet

  12 oz $14.99
• Cucumber

  1 medium $0.79
• Simple Truth Organic® Jasmine Rice

  1 cup $3.99
• Green Onions

  2 $1.19
• water

  1 1/4 cups
• fine sea salt

  5 g, divided
• rice vinegar

  1 1/2 tablespoons
• toasted sesame oil

  1 teaspoon
• granulated sugar

  1 teaspoon
• gochujang

  1 1/2 tablespoons
• low-sodium soy sauce

  1 tablespoon
• honey

  1 tablespoon
• garlic

  1 teaspoon, finely grated
• fresh ginger

  1 teaspoon, finely grated
• neutral cooking oil

  1 tablespoon

Instructions

1. Rinse 1 cup jasmine rice until the water is nearly clear. Combine the rice in a small saucepan with 1 1/4 cups water and 2 g fine sea salt. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.

2. While the rice cooks, thinly slice 1 medium cucumber and 2 green onions. Toss them in a bowl with:

   • 1 1/2 tablespoons rice vinegar
   • 1 teaspoon toasted sesame oil
   • 1 teaspoon granulated sugar
   • 1 g fine sea salt

   Let the cucumber salad marinate while you finish the meal.

3. Make the gochujang glaze by stirring together:

   • 1 1/2 tablespoons gochujang
   • 1 tablespoon low-sodium soy sauce
   • 1 tablespoon honey
   • 1 teaspoon finely grated garlic
   • 1 teaspoon finely grated fresh ginger

   Set the glaze beside the stove.

4. Pat 12 oz coho salmon dry and cut it into 2 equal portions. Sprinkle with 2 g fine sea salt and let stand for 10 minutes while the skillet heats.

5. Heat 1 tablespoon neutral cooking oil in a heavy skillet over medium-high heat. Add the salmon skin-side down if it has skin and press gently for 20 seconds to prevent curling. Sear without moving for 4 minutes, then turn and cook for 2 minutes.

6. Reduce the heat to medium-low, spoon the gochujang glaze over the salmon, and cook for 1 to 2 minutes, basting until glossy. Pull the salmon at 125°F, transfer it to a plate, and rest for 3 minutes.

7. Fluff the rice and divide it between 2 shallow bowls. Add the cucumber salad and salmon, then spoon any glaze from the skillet over the fish and serve.

Want more detail? See the temperature guide.

Ingredients

• Whole Cooked Dungeness Crab

  1 3/4 lb $15.99
• Organic Baby Bok Choy

  1 lb $2.99
• Simple Truth Organic® Jasmine Rice

  6 oz $3.99
• Green Onions

  1 bunch $1.19
• Organic Ginger Root

  1.5 oz $3.99
• Simple Truth Organic® Garlic Bulbs

  3 cloves $2.49
• Water

  1 5/8 cups
• Fine sea salt

  5.5 g (about 1 teaspoon)
• Shaoxing wine or dry sherry

  3 tablespoons
• Low-sodium soy sauce

  2 tablespoons
• Granulated sugar

  1 teaspoon
• Cornstarch

  2 teaspoons
• Neutral cooking oil

  2 tablespoons
• Toasted sesame oil

  2 teaspoons

Instructions

1. Prepare the 1 3/4-pound cooked Dungeness crab. Pull off the apron and top shell; discard the gills and innards. Separate the legs and claws, cut the body into sections, and lightly crack the claws, knuckles, and leg shells with a mallet or the back of a cleaver.

2. Prepare the vegetables and aromatics:

   • 1 pound organic baby bok choy, halved lengthwise and rinsed thoroughly
   • 1 bunch green onions, thinly sliced with the white and green portions separated
   • 1.5 ounces organic ginger root, peeled and cut into fine matchsticks
   • 3 garlic cloves, thinly sliced

   Keep each prepared component separate.

3. Rinse 6 ounces jasmine rice under cool water until the water runs nearly clear, then drain well.

4. Make the wok sauce by whisking together:

   • 1/4 cup water
   • 3 tablespoons Shaoxing wine or dry sherry
   • 2 tablespoons low-sodium soy sauce
   • 1 teaspoon granulated sugar
   • 2 teaspoons cornstarch

   Whisk until no lumps remain.

5. Combine the rinsed rice, 1 1/4 cups water, and 1.5 grams fine sea salt in a small saucepan. Bring to a boil, cover, and cook over low heat for 15 minutes. Remove from the heat and let it rest, covered, for 10 minutes.

6. While the rice cooks, heat a large wok over medium-high heat. Add 1/2 tablespoon neutral cooking oil and arrange half the prepared bok choy, about 8 ounces, cut-side down. Sear for 1 to 2 minutes, season with 2 grams fine sea salt, and transfer to a plate. Repeat with 1/2 tablespoon neutral cooking oil, the other 8 ounces prepared bok choy, and 2 grams fine sea salt. Return all the bok choy to the wok, add 2 tablespoons water, cover, and steam for 2 minutes, until the stems are crisp-tender. Transfer to a warm serving platter.

7. Wipe out the wok and return it to high heat. Add 1 tablespoon neutral cooking oil, followed by the prepared scallion whites, ginger, and garlic. Stir-fry for 30 seconds, then add the prepared crab and toss for 1 minute. Stir the wok sauce again, pour it around the edge of the wok, and toss well. Cover for 3 minutes, then uncover and stir-fry for 1 to 2 minutes, until the crab is steaming hot and the sauce is glossy and clings to the shells.

8. Remove the wok from the heat and toss the glazed crab with 2 teaspoons toasted sesame oil. Fluff the rested rice and divide it between two shallow bowls or plates. Arrange the bok choy and crab alongside it, spoon over the wok glaze, and finish with the prepared scallion greens.

Want more detail? See the temperature guide.