Careme

Ingredients

• Fresh Coho Salmon Fillet

  12 oz, cut into 2 portions $14.99
• Fresh Sweet Corn on the Cob

  2 ears $0.33
• Zucchini

  8 oz $1.79
• Fresh On the Vine Red Tomatoes

  8 oz $2.49
• Organic Lemon

  1 medium, yielding 1 teaspoon zest and 2 tablespoons juice $1.29
• Fresh Basil

  0.5 oz $1.99
• Unsalted butter

  2 tablespoons
• Olive oil

  1 tablespoon
• Fine sea salt

  1 3/4 teaspoons
• Black pepper

  1/4 teaspoon

Instructions

1. Heat the oven to 400°F and line a small baking sheet with parchment. Check 12 oz coho salmon for pin bones, remove any, and pat dry. Place skin-side down on the sheet and season with 3/4 teaspoon fine sea salt and 1/8 teaspoon black pepper. Let stand while preparing the vegetables, about 15 minutes.

2. Shuck 2 ears of sweet corn and slice the kernels from the cobs. Trim 8 oz zucchini and cut into 1/2-inch dice; keep it separate from the corn.

3. Dice 8 oz tomatoes into small pieces. Thinly slice the leaves from 0.5 oz basil. Zest 1 lemon to obtain 1 teaspoon zest, then squeeze 2 tablespoons juice.

4. Make the tomato-basil relish by gently combining the following in a bowl:

   • The diced tomatoes
   • The sliced basil
   • 1 tablespoon lemon juice
   • 1/2 tablespoon olive oil
   • 1/4 teaspoon fine sea salt
   • 1/8 teaspoon black pepper

   Set aside while the salmon cooks.

5. Roast the seasoned salmon for 10–14 minutes, depending on thickness, until the thickest part reaches 125°F. Rest for 3 minutes.

6. While the salmon roasts, heat 1/2 tablespoon olive oil in a large skillet over medium-high heat. Add the diced zucchini and cook for 4–5 minutes, stirring occasionally, until lightly golden. Add the corn kernels and 3/4 teaspoon fine sea salt; sauté for 3–4 minutes until the corn is tender-crisp. Transfer the corn–zucchini sauté to a warm bowl.

7. Reduce the skillet heat to medium-low and add 2 tablespoons unsalted butter. Cook for 2–3 minutes, swirling, until the milk solids turn golden brown and smell nutty. Remove from the heat. Carefully stir in 1 tablespoon lemon juice and 1 teaspoon lemon zest; it will sputter briefly.

8. Divide the corn–zucchini sauté between two warm plates and nestle a salmon portion alongside. Spoon the lemon brown butter over the salmon and place the tomato-basil relish beside it, keeping the colorful components distinct.

Want more detail? See the temperature guide.

Ingredients

• Kroger® Ground Pork

  8 oz $3.99
• Green cabbage

  1 lb $0.99
• Kroger® Enriched Long Grain White Rice

  3/4 cup dry (about 5 oz) $1.79
• Green onions

  1 bunch $1.19
• Garlic

  2 cloves $0.79
• Fresh peeled ginger

  2 teaspoons finely grated $3.99
• Fine sea salt

  1 teaspoon, divided
• Soy sauce

  1 tablespoon
• Unseasoned rice vinegar

  1 tablespoon
• Brown sugar

  2 teaspoons
• Toasted sesame oil

  1 teaspoon
• Crushed red pepper flakes

  1/4 teaspoon
• Neutral cooking oil

  1 tablespoon

Instructions

1. Rinse 3/4 cup dry white rice and drain. Place in a small saucepan with 1 1/2 cups water and 1/4 teaspoon fine sea salt. Bring to a boil, cover and reduce to low. Simmer for 15–18 minutes, until tender and the water is absorbed. Remove from the heat and rest, covered, for 5 minutes. Prepare the stir-fry while the rice cooks.

2. Sprinkle 8 oz ground pork with 1/2 teaspoon fine sea salt and gently distribute it through the meat. Set aside while you prepare the vegetables.

3. Prepare the vegetables and aromatics, keeping each separate:

   • 1 lb green cabbage: remove the core and cut the leaves into 1/2-inch-wide ribbons.
   • 1 bunch green onions: trim and thinly slice, separating the white and light-green parts from the dark-green tops.
   • 2 garlic cloves: peel and mince.
   • Fresh peeled ginger: finely grate enough to measure 2 teaspoons.

4. Stir together the sauce in a small bowl:

   • 1 tablespoon soy sauce
   • 1 tablespoon unseasoned rice vinegar
   • 2 teaspoons brown sugar
   • 1 teaspoon toasted sesame oil
   • 1/4 teaspoon crushed red pepper flakes

5. Heat 1 tablespoon neutral cooking oil in a large, 12-inch skillet over medium-high heat. Add the seasoned pork, press into a thin layer and leave undisturbed for 2 minutes. Break into small crumbles and cook for another 3–4 minutes, until browned and reaching 160°F. Transfer to a plate.

6. Add the prepared cabbage to the skillet with 1/4 teaspoon fine sea salt. Stir-fry for 6–8 minutes, letting it sit briefly between tosses to develop browned edges. If the skillet becomes dry before the cabbage is crisp-tender, add 2 tablespoons water and continue cooking until it evaporates.

7. Add the prepared green-onion whites and light-green parts, garlic and ginger. Stir-fry for 1 minute. Return the browned pork to the skillet, add the sauce and toss for 1–2 minutes, until everything is hot and lightly coated.

8. Fluff the rice and divide between two bowls. Spoon the pork and cabbage alongside, then scatter the reserved dark-green onion tops over both bowls.

Want more detail? See the temperature guide.

Ingredients

• Simple Truth Organic® Red Lentils

  3/4 cup dry (about 5 oz) $3.49
• Butternut squash

  1 small, about 1 1/2 lb whole, yielding 1 lb peeled and seeded $1.49
• On-the-vine tomatoes

  1/2 lb $2.49
• Sweet onion

  4 oz $1.39
• Garlic

  3 cloves $0.79
• Organic lemon

  1/2 lemon $1.29
• Olive oil

  2 tablespoons
• Ground cumin

  1 teaspoon
• Ground coriander

  1 teaspoon
• Sweet paprika

  1 teaspoon
• Cayenne pepper

  1/8 teaspoon
• Fine sea salt

  1 1/2 teaspoons

Instructions

1. Peel and seed 1 small butternut squash, about 1 1/2 lb whole, yielding 1 lb flesh. Cut the flesh into 1/2-inch cubes so it cooks quickly and evenly.

2. Dice 4 oz sweet onion. Chop 1/2 lb on-the-vine tomatoes, keeping their juices, and mince 3 garlic cloves; keep each prepared ingredient separate.

3. Rinse 3/4 cup dry red lentils in a fine-mesh strainer and drain. Cut 1/2 lemon into 2 wedges for serving.

4. Heat 2 tablespoons olive oil in a medium heavy saucepan over medium heat. Add the diced onion and cook for 5–6 minutes, stirring occasionally, until softened.

5. Add the minced garlic and the following spices:

   • 1 teaspoon ground cumin
   • 1 teaspoon ground coriander
   • 1 teaspoon sweet paprika
   • 1/8 teaspoon cayenne pepper

   Stir for 30 seconds, just until fragrant.

6. Add the chopped tomatoes and their juices. Cook for 3 minutes, stirring and scraping the bottom of the pan, until the tomatoes start to break down.

7. Stir in the prepared squash, rinsed lentils, 1 1/2 teaspoons fine sea salt, and 3 cups water. Bring to a boil, then reduce to a gentle simmer and partially cover. Cook for 22–25 minutes, stirring occasionally, until the squash is tender and the lentils have softened into a thick broth. If the stew becomes too thick before the squash is tender, add 1/4 cup water.

8. Mash a few squash cubes against the side of the pan to give the stew a creamy texture while leaving most pieces intact. Divide between two deep bowls and serve with the lemon wedges to squeeze over the top.

Want more detail? See the temperature guide.