Careme

Ingredients

• Fresh Sockeye Salmon Fillet Wild Caught (sustainably sourced)

  12 ounces, cut into 2 fillets $14.99
• Cucumber

  1 medium, finely diced $0.89
• Fresh Roma Tomato

  1 medium, finely diced $1.49
• Private Selection® Walla Walla Sweet Onions

  1/4 cup, finely diced $3.99
• Parsley

  1/4 cup, chopped $1.29
• Fresh Organic Lemon

  3 tablespoons juice, from about 1 lemon $1.29
• Kroger® Jasmine Rice

  1/2 cup dry $3.89
• Water

  3/4 cup
• Extra-virgin olive oil

  2 tablespoons
• Garlic

  1 clove, minced $0.79
• Honey

  1 teaspoon
• Ground sumac

  1 1/2 teaspoons
• Ground turmeric

  1/4 teaspoon
• Ground cumin

  1/4 teaspoon
• Kosher salt

  3/4 teaspoon
• Black pepper

  1/4 teaspoon
• Chateau Ste. Michelle Sauvignon Blanc Washington White Wine

  1 bottle, well chilled $9.99

Instructions

1. Preheat a grill to medium-high, about 425°F, for 10 minutes. Meanwhile, finely dice 1 medium cucumber, 1 medium Roma tomato, and 1/4 cup Walla Walla sweet onion; chop 1/4 cup parsley and mince 1 garlic clove.
2. Rinse 1/2 cup jasmine rice. Combine the 1/2 cup rinsed jasmine rice, 3/4 cup water, 1 teaspoon olive oil, 1/4 teaspoon turmeric, and 1/4 teaspoon kosher salt in a small saucepan. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes; remove from the heat and keep covered for 5 minutes.
3. Mix 1 tablespoon olive oil, 1 tablespoon lemon juice, 1 minced garlic clove, 1 teaspoon honey, 1 teaspoon sumac, 1/4 teaspoon cumin, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Coat 12 ounces sockeye salmon with the mixture.
4. Combine 1 diced cucumber, 1 diced Roma tomato, 1/4 cup diced Walla Walla sweet onion, and 1/4 cup chopped parsley with 2 tablespoons lemon juice, 1/2 teaspoon sumac, and 1/4 teaspoon kosher salt; let the salad stand for 10 minutes.
5. Clean and oil the grill grates, then grill the two 6-ounce salmon fillets skin-side down for 4 to 5 minutes. Turn and grill for 2 to 3 minutes, until the centers reach 145°F; transfer the two 6-ounce salmon fillets to a plate and rest for 3 minutes.
6. Fluff the approximately 1 1/2 cups turmeric rice with a fork, then gently toss the approximately 2 cups cucumber salad once more.
7. Plate 1 grilled salmon fillet per person with about 3/4 cup turmeric rice and 1 cup cucumber salad.

Ingredients

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

  12 oz $2.99
• Zucchini

  12 oz $1.79
• Fresh Roma Tomato

  8 oz $1.49
• Jumbo Yellow Onion

  4 oz $0.99
• Kroger® Enriched Long Grain White Rice

  1/2 cup dry $1.79
• Water

  1 1/2 cups
• Neutral cooking oil

  1 tablespoon
• Garlic

  2 cloves
• Fresh ginger

  1 tablespoon grated
• Garam masala

  2 teaspoons
• Ground cumin

  1 teaspoon
• Ground turmeric

  1/2 teaspoon
• Cayenne pepper

  1/8 teaspoon
• Kosher salt

  3/4 teaspoon
• Black pepper

  1/4 teaspoon
• Fresh Organic Lemon

  1/2 lemon $1.29
• Organic Cilantro

  1/4 cup chopped $1.69

Instructions

1. Dice 12 ounces chicken into 1-inch pieces; slice 12 ounces zucchini into half-moons; dice 8 ounces Roma tomato and 4 ounces yellow onion; mince 2 garlic cloves, grate 1 tablespoon ginger, chop 1/4 cup cilantro, and cut 1/2 lemon for juicing.
2. Rinse 1/2 cup dry rice. Combine the 1/2 cup rinsed rice, 1 cup water, and 1/4 teaspoon salt in a small saucepan; bring to a boil, cover, reduce the heat to low, and cook for 15 minutes. Remove from the heat and rest, covered, for 5 minutes.
3. Season the prepared 12 ounces chicken with 1 teaspoon garam masala, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Heat 1 1/2 teaspoons oil in a large skillet over medium-high heat; sauté the 12 ounces seasoned chicken for 5 to 6 minutes until lightly browned, then transfer it to a clean plate.
4. Add the remaining 1 1/2 teaspoons oil and the prepared 4 ounces yellow onion to the skillet; sauté for 3 minutes. Stir in the prepared 2 garlic cloves, prepared 1 tablespoon ginger, 1 teaspoon cumin, 1/2 teaspoon turmeric, and 1/8 teaspoon cayenne; cook for 30 seconds.
5. Add the prepared 12 ounces zucchini and sauté for 4 minutes. Stir in the prepared 8 ounces Roma tomato, remaining 1 teaspoon garam masala, remaining 1/4 teaspoon salt, and remaining 1/2 cup water; simmer for 5 minutes.
6. Return the cooked 12 ounces chicken and any collected juices to the skillet; simmer for 3 to 4 minutes, until the chicken reaches 165°F and the sauce coats the vegetables. Remove from the heat and stir in the juice of the prepared 1/2 lemon and 3 tablespoons of the prepared cilantro.
7. Divide the rice cooked from 1/2 cup dry rice between two bowls, spoon over all the chicken-zucchini masala, and finish with the remaining 1 tablespoon prepared cilantro.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin

  1 lb $3.99
• Fresh Bagged Green Beans

  12 oz $2.19
• Red Potatoes

  12 oz $1.29
• Simple Truth Organic® Baby Dill

  2 tablespoons chopped $2.49
• Olive oil

  2 tablespoons
• Dijon mustard

  2 tablespoons
• Garlic

  2 cloves, minced
• Caraway seeds

  1/2 teaspoon
• Kosher salt

  3/4 teaspoon
• Black pepper

  1/2 teaspoon
• Low-sodium chicken broth

  1/2 cup
• Apple cider vinegar

  1 tablespoon
• Honey

  1 teaspoon
• Unsalted butter

  1 tablespoon

Instructions

1. Preheat the oven to 425°F and line a large rimmed sheet pan with foil or parchment paper.
2. Cut 12 ounces red potatoes into 3/4-inch pieces, then toss them on the pan with 1 tablespoon olive oil, 1/2 teaspoon caraway seeds, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Roast for 10 minutes.
3. While the potatoes roast, pat 1 pound pork tenderloin dry. Combine 2 teaspoons olive oil, 1 tablespoon Dijon mustard, 2 minced garlic cloves, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper; rub the mixture over the pork. Add it to the pan after the potatoes have roasted for 10 minutes, then roast for 5 minutes.
4. Toss 12 ounces green beans with 1 teaspoon olive oil, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Add them to the pan and roast everything for 15–18 minutes, until the center of the 1-pound pork tenderloin reaches 145°F and the vegetables are browned and tender.
5. Transfer the roasted 1-pound pork tenderloin to a board and rest it for 5 minutes. Meanwhile, simmer 1/2 cup chicken broth, 1 tablespoon Dijon mustard, 1 tablespoon apple cider vinegar, and 1 teaspoon honey in a small saucepan for 3 minutes; remove from the heat and stir in 1 tablespoon unsalted butter and 2 tablespoons chopped dill.
6. Slice the rested 1-pound pork tenderloin and divide it between two plates with the roasted potatoes and green beans; spoon the mustard-dill sauce over the pork and serve.