Careme

Ingredients

• Kroger® Fresh Natural Pork Loin Boneless

  12 oz $2.99
• Fresh Bagged Green Beans

  12 oz $2.19
• Red Potatoes

  12 oz $1.29
• Jumbo Yellow Onion

  5 oz $0.99
• Kosher salt

  1 tbsp plus 1 tsp
• Black pepper

  1/2 tsp
• Low-sodium chicken broth

  3/4 cup
• Dijon mustard

  2 tbsp
• Apple cider vinegar

  1 tbsp
• All-purpose flour

  1 tbsp
• Neutral cooking oil

  2 tsp
• Unsalted butter

  2 tbsp
• Fresh parsley

  2 tbsp chopped
• Water

  6 cups

Instructions

1. Slice 12 ounces pork loin crosswise into six equal medallions, then gently flatten them to about 3/4 inch thick. Season with 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper; let stand for 10 minutes while preparing the vegetables.

2. Cut 12 ounces red potatoes into 1-inch pieces, trim 12 ounces green beans, thinly slice 5 ounces yellow onion, and chop 2 tablespoons fresh parsley.

3. Whisk together 3/4 cup low-sodium chicken broth, 2 tablespoons Dijon mustard, and 1 tablespoon apple cider vinegar to make the mustard mixture; set aside.

4. Bring 6 cups water and 1 tablespoon plus 1/4 teaspoon kosher salt to a boil in a medium pot. Add the potatoes and cook for 8 minutes. Add the green beans and continue cooking until the potatoes are tender and the beans are crisp-tender, about 4 minutes. Drain well, then toss with 1 tablespoon unsalted butter and the chopped parsley.

5. Heat 2 teaspoons neutral cooking oil in a large skillet over medium-high heat. Add the seasoned pork in one layer and sear until browned and the centers reach 145°F, about 3 minutes per side. Transfer to a plate and rest for 5 minutes.

6. Reduce the skillet heat to medium. Melt 1 tablespoon unsalted butter, add the prepared onion, and cook until softened and lightly golden, about 3 minutes. Sprinkle 1 tablespoon all-purpose flour over the onion and cook, stirring constantly, for 1 minute. Gradually whisk in the mustard mixture and simmer while scraping up the browned bits until smooth and slightly thickened, about 2 minutes. Stir in 1/4 teaspoon black pepper.

7. Divide the buttered potatoes and green beans between two plates. Add three pork medallions to each plate and spoon the onion-mustard pan sauce over the pork.

Ingredients

• Foster Farms Fresh & Natural Cage Free Boneless Skinless Chicken Breast Fillets

  1 lb $2.99
• Zucchini

  1 lb $1.79
• Kroger® Pearl Couscous

  6 oz $2.49
• Fresh Organic Lemon

  1 medium lemon $1.29
• Extra-virgin olive oil

  4 tablespoons
• Garlic

  2 cloves
• Ground cumin

  1 teaspoon
• Smoked paprika

  1 teaspoon
• Ground coriander

  1/2 teaspoon
• Ground cinnamon

  1/4 teaspoon
• Cayenne pepper

  1/8 teaspoon
• Kosher salt

  3 teaspoons
• Black pepper

  1/2 teaspoon
• Water

  1 1/4 cups

Instructions

1. Heat the oven to 425°F and line a rimmed sheet pan with parchment or foil. Cut 1 pound zucchini into 1/2-inch-thick half-moons. Mince 2 garlic cloves, then zest and juice 1 medium lemon.

2. Make the Moroccan marinade by thoroughly mixing:

   • 4 tablespoons extra-virgin olive oil
   • The prepared minced garlic
   • The prepared lemon zest
   • 1 teaspoon ground cumin
   • 1 teaspoon smoked paprika
   • 1/2 teaspoon ground coriander
   • 1/4 teaspoon ground cinnamon
   • 1/8 teaspoon cayenne pepper

   Divide the marinade into two equal portions.

3. Pat 1 pound chicken breast fillets dry. Season them evenly with 1 1/4 teaspoons kosher salt and 1/4 teaspoon black pepper, coat with one portion of the marinade, and arrange on one side of the prepared pan.

4. Toss the prepared zucchini thoroughly with 1 teaspoon kosher salt, 1/4 teaspoon black pepper, and the second portion of marinade. Spread it in a single layer beside the chicken without crowding.

5. Roast for 18 to 22 minutes, turning the zucchini after 12 minutes. Begin checking the chicken after 15 minutes; transfer each fillet to a clean plate as its thickest part reaches 165°F, and continue roasting the zucchini until browned. Rest the chicken for 5 minutes.

6. While the pan roasts, bring 1 1/4 cups water and 3/4 teaspoon kosher salt to a boil in a small saucepan. Stir in 6 ounces pearl couscous, reduce the heat to low, cover, and simmer for 8 to 10 minutes until tender. Remove from the heat, rest covered for 5 minutes, then fluff and stir in the prepared lemon juice.

7. Divide the lemon couscous between two plates, add the caramelized zucchini, and top with the rested Moroccan chicken. Spoon the clean resting juices over the chicken and serve.

Ingredients

• Wild Caught Sockeye Salmon Fillet (Previously Frozen)

  1 lb $15.99
• Japanese Eggplant

  12 oz $4.99
• Botan Calrose Rice

  3/4 cup $11.29
• Green Onions

  4 green onions $1.19
• Fresh Peeled Ginger

  2 teaspoons grated $3.99
• Water

  1 1/8 cups
• Soy sauce

  3 tablespoons
• Mirin

  2 tablespoons
• Maple syrup

  1 tablespoon
• Unseasoned rice vinegar

  1 tablespoon
• Neutral high-heat oil

  3 tablespoons
• Toasted sesame oil

  1 teaspoon
• Kosher salt

  1 3/4 teaspoons
• Black pepper

  1/4 teaspoon
• Toasted sesame seeds

  2 teaspoons

Instructions

1. Heat a grill to medium-high, about 425°F. Cut 12 ounces Japanese eggplant lengthwise into 1/2-inch-thick slabs. Thinly slice 4 green onions, separating 2 for the rice and 2 for garnishing. Grate enough fresh peeled ginger to yield 2 teaspoons.

2. Rinse 3/4 cup Calrose rice until the water is nearly clear. Combine it in a small saucepan with 1 1/8 cups water and 1/4 teaspoon kosher salt. Bring to a boil over high heat, cover, reduce the heat to low, and cook for 18 minutes. Remove from the heat and let stand, covered, for 10 minutes; fluff and fold in the 2 green onions reserved for the rice.

3. Make the ginger-mirin glaze by whisking together:

   • 2 tablespoons soy sauce
   • 2 tablespoons mirin
   • 1 tablespoon maple syrup
   • 1 teaspoon grated fresh peeled ginger

   Set the glaze beside the grill with a clean spoon.

4. Make the eggplant dressing by whisking together:

   • 1 tablespoon soy sauce
   • 1 tablespoon unseasoned rice vinegar
   • 1 teaspoon toasted sesame oil
   • 1 teaspoon grated fresh peeled ginger

   Set the dressing aside.

5. Pat 1 pound sockeye salmon dry. Coat the flesh with 1 tablespoon neutral high-heat oil, then season it evenly with 1 teaspoon kosher salt and 1/4 teaspoon black pepper. Refrigerate until the grill is ready.

6. Coat the prepared 12 ounces Japanese eggplant with 2 tablespoons neutral high-heat oil and 1/2 teaspoon kosher salt.

7. Grill the eggplant with the lid closed for 3 to 4 minutes per side, until tender and deeply marked. Transfer it to a serving platter, spoon over the eggplant dressing, and tent loosely with foil.

8. Place the salmon flesh-side down on the grill and cook for 2 minutes. Flip it skin-side down, spoon the ginger-mirin glaze over the flesh, and grill with the lid closed for another 3 to 5 minutes, until the center reaches 120°F to 125°F for medium-rare to medium. Transfer the salmon to a clean platter and rest for 3 minutes. For diners who need fully cooked fish, continue grilling their portions to 145°F.

9. Divide the scallion rice and dressed eggplant between two plates. Portion the glazed salmon alongside them, then finish with the 2 green onions reserved for garnish and 2 teaspoons toasted sesame seeds.