Careme

Ingredients

• Simple Truth® Mild Italian Chicken Sausage

  8 ounces $5.99
• Eggplant

  1 medium eggplant, about 1 pound $1.99
• American Beauty Penne Rigate Pasta Noodles

  5 ounces $1.00
• Fresh Roma Tomato

  8 ounces $1.29
• Jumbo Red Onions

  4 ounces $1.19
• Garlic

  1 clove $0.79
• Organic Italian Parsley

  2 tablespoons chopped $1.99
• Water

  2 quarts
• Fine sea salt

  2 tablespoons plus 1 teaspoon
• Extra-virgin olive oil

  2 tablespoons
• Red wine vinegar

  2 tablespoons
• Honey

  1 tablespoon
• Raisins

  2 tablespoons
• Capers

  1 tablespoon drained
• Dried oregano

  1 teaspoon
• Crushed red pepper flakes

  1/4 teaspoon
• Ground black pepper

  1/2 teaspoon

Instructions

1. Preheat a grill to medium-high, about 425°F, and bring 2 quarts water to a boil in a medium pot.

2. Slice 1 medium eggplant crosswise into 1/2-inch rounds and cut 4 ounces red onion into 1/2-inch wedges, leaving the root ends attached. Sprinkle the eggplant with 3/4 teaspoon fine sea salt, rest for 10 minutes, and blot dry.

3. Make the tomato agrodolce by combining:

   • 8 ounces Roma tomato, diced
   • 1 garlic clove, finely grated
   • 2 tablespoons red wine vinegar
   • 1 tablespoon honey
   • 2 tablespoons raisins
   • 1 tablespoon drained capers
   • 1 teaspoon dried oregano
   • 1/4 teaspoon crushed red pepper flakes
   • 1/4 teaspoon fine sea salt
   • 1/2 teaspoon ground black pepper
   • 2 tablespoons chopped Italian parsley

   Let the mixture stand while the pasta and grilled components cook.

4. Add 2 tablespoons fine sea salt to the boiling water. Cook 5 ounces penne until al dente according to the package timing, then drain well.

5. Brush the eggplant rounds and onion wedges with 1 1/2 tablespoons extra-virgin olive oil. Grill them until tender and deeply marked, 3 to 4 minutes per side. At the same time, grill 8 ounces chicken sausage, turning occasionally, until browned and the centers reach 165°F, about 10 to 12 minutes.

6. Rest the sausage for 3 minutes, then slice it diagonally. Coarsely chop the grilled eggplant and separate the onion layers.

7. Toss the penne, sliced sausage, grilled vegetables, tomato agrodolce, and 1/2 tablespoon extra-virgin olive oil until evenly coated. Divide between two shallow bowls, spooning the tomatoes and pan juices over the top.

Want more detail? See the temperature guide.

Ingredients

• Fresh Coho Salmon Fillet

  1 lb $14.99
• Zucchini

  12 oz $1.79
• Kroger® Jasmine Rice

  1/2 cup $3.89
• Organic green onions

  2 green onions $1.79
• Water

  3/4 cup
• Diamond Crystal kosher salt

  1 1/4 teaspoons
• Gochujang

  1 1/2 tablespoons
• Low-sodium soy sauce

  1 tablespoon
• Rice vinegar

  1 tablespoon
• Honey

  2 teaspoons
• Toasted sesame oil

  1 teaspoon
• Fresh ginger

  1 teaspoon grated
• Garlic

  1 clove
• Avocado or neutral cooking oil

  2 tablespoons
• Sesame seeds

  1 teaspoon

Instructions

1. Prepare the main ingredients:

   • Cut 1 lb coho salmon into 2 equal portions, leaving the skin on if present, and pat very dry.
   • Slice 12 oz zucchini into 1/2-inch-thick half-moons.
   • Thinly slice 2 green onions, keeping the white and green parts separate.
   • Mince 1 garlic clove and grate 1 teaspoon fresh ginger.

   Set each prepared component aside.

2. Rinse 1/2 cup jasmine rice until the water is nearly clear. Combine it in a small saucepan with 3/4 cup water and 1/4 teaspoon Diamond Crystal kosher 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.

3. Make the Korean lacquer by stirring together:

   • 1 1/2 tablespoons gochujang
   • 1 tablespoon low-sodium soy sauce
   • 1 tablespoon rice vinegar
   • 2 teaspoons honey
   • 1 teaspoon toasted sesame oil

   Stir in the prepared garlic and ginger until smooth.

4. Heat 1 tablespoon neutral cooking oil in a large skillet over medium-high heat. Add the prepared zucchini and season with 1/4 teaspoon Diamond Crystal kosher salt. Cook for 5 to 6 minutes, turning occasionally, until browned but still firm. Add the sliced scallion whites and 1 teaspoon sesame seeds; cook for 30 seconds, then transfer the zucchini mixture to a plate.

5. Season the prepared salmon with 3/4 teaspoon Diamond Crystal kosher salt. Heat 1 tablespoon neutral cooking oil in the same skillet over medium-high heat. Place the salmon skin-side down and press gently for 20 seconds to prevent curling. Cook undisturbed for 5 to 6 minutes, until the skin is crisp.

6. Turn the salmon, reduce the heat to medium-low, and brush it generously with the Korean lacquer. Cook for 2 to 4 minutes, brushing once more, until the center reaches 125°F. Transfer to a plate and rest for 3 minutes.

7. Fluff the rice and divide it between two shallow bowls. Add the zucchini mixture, top each bowl with a lacquered salmon portion, and finish with the sliced scallion greens. Serve any extra Korean lacquer alongside.

Want more detail? See the temperature guide.

Ingredients

• Kroger® Fresh Natural Pork Loin Boneless

  14 oz $2.99
• Private Selection™ Mild Hatch Chile Peppers

  8 oz $1.49
• Yukon Gold Potatoes

  12 oz $1.29
• Fresh Roma Tomato

  8 oz $1.29
• Jumbo Yellow Onions

  4 oz $0.99
• Garlic

  3 cloves $0.79
• Extra-virgin olive oil

  2 tablespoons
• Morton kosher salt

  3 teaspoons
• Smoked paprika

  1 1/2 teaspoons
• Ground black pepper

  1/2 teaspoon
• Dried oregano

  1 teaspoon
• Sherry vinegar

  1 tablespoon

Instructions

1. Heat the oven to 425°F. Prepare the produce:

   • Cut 12 ounces Yukon Gold potatoes into 3/4-inch pieces.
   • Seed 8 ounces mild Hatch chile peppers and slice into strips.
   • Core and chop 8 ounces Roma tomatoes.
   • Thinly slice 4 ounces yellow onion.
   • Mince 3 garlic cloves.

   Combine the peppers, tomatoes, onion, and garlic in a bowl as the pepper mixture; keep the potatoes separate.

2. Pat 14 ounces pork loin dry. Rub it with:

   • 1 teaspoon extra-virgin olive oil
   • 1 teaspoon Morton kosher salt
   • 1 teaspoon smoked paprika
   • 1/2 teaspoon ground black pepper
   • 1/2 teaspoon dried oregano

   Let the seasoned pork stand while the potatoes begin roasting.

3. Toss the prepared potatoes with 2 teaspoons extra-virgin olive oil and 3/4 teaspoon Morton kosher salt. Spread them on a rimmed sheet pan and roast for 10 minutes.

4. Toss the pepper mixture with:

   • 1 tablespoon extra-virgin olive oil
   • 1 1/4 teaspoons Morton kosher salt
   • 1/2 teaspoon smoked paprika
   • 1/2 teaspoon dried oregano

   Move the potatoes toward the edges of the pan, spread the pepper mixture in the center, and set the seasoned pork on top.

5. Roast until the pork reaches a pull temperature of 140°F and the potatoes are tender, 18–22 minutes.

6. Transfer the pork to a board and rest for 5 minutes. Drizzle 1 tablespoon sherry vinegar over the roasted pepper mixture and toss it with the potatoes and pan juices.

7. Slice the pork across the grain. Spoon the Hatch chile piperade and potatoes onto two plates and arrange the pork on top.

Want more detail? See the temperature guide.