Careme

Ingredients

• Coho salmon fillet

  6 oz portion $8.99
• Asparagus, trimmed

  5–6 spears
• Simple Truth Organic® Quinoa

  1/4 cup dry $5.49
• Fresh organic strawberries

  3–4 berries, diced $6.99
• Fresh medium ripe avocado

  1/2 avocado, diced $1.50
• Cucumber

  1/4 cucumber, diced $0.99
• Green top red radishes

  2 radishes, thinly sliced $1.99
• Kroger® Fresh lemons

  1/2 lemon, zested and juiced $4.99
• Mint

  1 tablespoon chopped $1.49
• Olive oil

  2 teaspoons, divided
• Dijon mustard

  1/2 teaspoon
• Honey

  1/2 teaspoon
• Kosher salt and black pepper

  to taste
• Whitehaven Sauvignon Blanc New Zealand White Wine

  750 ml $17.99

Instructions

1. Rinse the quinoa, then combine it in a small saucepan with 1/2 cup water and a pinch of salt; bring to a boil, cover, reduce to low, and cook for 15 minutes, then let stand covered for 5 minutes and fluff.
2. While the quinoa cooks, pat the salmon very dry, season it with salt, pepper, and a little lemon zest, and trim the asparagus into 2-inch pieces.
3. Make the salsa by gently mixing the strawberries, avocado, cucumber, radishes, mint, a squeeze of lemon juice, a pinch of salt, and a few drops of olive oil; set aside.
4. Whisk the remaining lemon juice with Dijon, honey, 1 teaspoon olive oil, a pinch of salt, and black pepper to make a quick lemon-Dijon dressing.
5. Heat a skillet over medium-high heat, add 1 teaspoon olive oil, and sear the asparagus for 3–4 minutes until bright green and lightly blistered; transfer to a plate.
6. Reduce heat to medium, place the salmon presentation-side down in the same skillet, and sear 3–4 minutes; flip and cook 2–4 minutes more, until it flakes easily and reaches your preferred doneness, ideally 145°F for fully cooked.
7. Spoon the quinoa onto a plate, add the asparagus, top with the salmon, drizzle with lemon-Dijon dressing, and finish with the strawberry-avocado salsa.

Ingredients

• large peeled and deveined raw shrimp

  6 oz, thawed if frozen and patted dry $8.99
• vermicelli rice noodles

  2.5 oz $3.99
• snap peas

  1 cup, strings removed
• asparagus

  4 spears, trimmed and cut into 2-inch pieces
• spinach

  1 packed cup
• fresh red hothouse bell pepper

  1/2 pepper, thinly sliced $1.25
• ginger root

  1 teaspoon finely grated $4.99
• garlic

  1 small clove, minced $1.50
• fresh organic lime

  1/2 lime, juiced, plus wedges if desired $1.50
• Thai basil

  2 tablespoons torn leaves $2.79
• low-sodium soy sauce

  1 tablespoon
• fish sauce

  1 teaspoon
• brown sugar or honey

  1 teaspoon
• chili garlic sauce or sriracha

  1/2 to 1 teaspoon
• neutral cooking oil

  2 teaspoons
• Charles Smith Wines Kungfu Girl Riesling Washington White Wine

  750 ml $13.99

Instructions

1. Prep the vegetables, pat the shrimp very dry, and stir together the soy sauce, fish sauce, lime juice, brown sugar or honey, chili garlic sauce, grated ginger, and minced garlic in a small bowl.
2. Cook or soak the rice noodles according to the package directions until just tender, then drain and rinse briefly with cool water so they do not clump.
3. Heat a large skillet or wok over medium-high heat, add 1 teaspoon oil, then stir-fry the snap peas, asparagus, and bell pepper for 2 to 3 minutes until bright and crisp-tender; transfer to a plate.
4. Add the remaining 1 teaspoon oil to the skillet, add the shrimp in a single layer, and cook for 1 to 2 minutes per side until pink and just opaque.
5. Return the vegetables to the skillet, add the drained noodles and spinach, pour in the sauce, and toss for 1 to 2 minutes until the spinach wilts and everything is glossy and hot.
6. Taste and adjust with an extra squeeze of lime or a splash of soy sauce if needed, then fold in the Thai basil off the heat.
7. Plate in a shallow bowl with any extra lime wedges and serve immediately while the snap peas are still crisp.

Ingredients

• Bone-in pork loin center-cut thick chop

  1 thick chop, about 8 oz $6.29
• Cabbage

  2 packed cups, thinly sliced
• Onion

  1/4 small onion, thinly sliced
• Carrot

  1 small carrot, grated or sliced into matchsticks
• Asparagus

  4 oz, woody ends trimmed
• Private Selection® Petite Gold Gourmet Potatoes

  6 oz, halved $6.00
• Rhubarb

  1/2 cup diced, about 1 small stalk $3.99
• Simple Truth Organic® Baby Dill

  1 tablespoon chopped, plus more for garnish $2.79
• Simple Truth Organic® Low Sodium Free Range Chicken Broth

  3/4 cup, divided $3.29
• Olive oil

  2 teaspoons, divided
• Unsalted butter

  2 teaspoons, divided
• Whole-grain mustard

  1 teaspoon
• Apple cider vinegar

  2 teaspoons
• Honey

  1 teaspoon
• Caraway seeds

  1/2 teaspoon
• Smoked paprika

  1/4 teaspoon
• Kosher salt and black pepper

  to taste

Instructions

1. Pat the pork chop dry and season both sides with salt, pepper, and smoked paprika; thinly slice the cabbage and onion, grate or slice the carrot into matchsticks, dice the rhubarb, halve the potatoes, trim the asparagus, and chop the dill.
2. Put the potatoes in a small saucepan, cover with salted water, bring to a boil, and cook until just tender, 12 to 15 minutes; add the asparagus for the last 2 minutes, then drain, return to the warm pot, cover, and hold off heat.
3. While the potatoes start, heat 1 teaspoon olive oil in a skillet over medium-high heat and sear the pork chop until deeply browned, about 3 minutes per side; reduce heat to medium-low, add the rhubarb, 1/2 cup chicken broth, mustard, and honey, cover, and gently braise 5 to 8 minutes until the pork reaches 145°F.
4. As soon as the pork is covered and braising, heat the remaining 1 teaspoon olive oil in a second skillet or sauté pan over medium heat; add the onion, carrot, caraway, and a pinch of salt and cook 3 minutes, then add the cabbage and cook 3 to 4 minutes until wilted.
5. Add the remaining 1/4 cup chicken broth and apple cider vinegar to the cabbage, cover, and braise 8 to 10 minutes until tender but still colorful; uncover and cook 1 minute if any liquid remains.
6. Transfer the pork chop to a cutting board to rest for 3 to 5 minutes; simmer the rhubarb sauce uncovered for 2 to 3 minutes until glossy, then swirl in 1 teaspoon butter and adjust salt and pepper.
7. Toss the warm potatoes and asparagus with the remaining 1 teaspoon butter, half the dill, salt, and pepper.
8. Plate the caraway cabbage in a shallow mound, set the pork chop alongside it, spoon the rhubarb-mustard sauce over the pork, and serve with the dill potatoes and asparagus finished with the remaining dill.