Careme

Ingredients

• Kroger® Fresh Natural Pork Tenderloin

  1 pound $2.99
• Fresh Red Hothouse Bell Pepper

  1 pepper $1.67
• Private Selection® Walla Walla Sweet Onions

  8 ounces $3.99
• extra-virgin olive oil

  2 tablespoons
• smoked paprika

  1 teaspoon
• kosher salt

  3/4 teaspoon
• ground black pepper

  1/4 teaspoon
• garlic

  2 cloves
• sherry vinegar

  2 tablespoons
• Parsley

  2 tablespoons chopped $1.29

Instructions

1. Preheat a grill to medium-high, about 425°F. Core and quarter 1 Fresh Red Hothouse Bell Pepper, slice 8 ounces Private Selection® Walla Walla Sweet Onions into thick rounds, mince 2 cloves garlic, and chop 2 tablespoons Parsley.
2. Pat 1 pound Kroger® Fresh Natural Pork Tenderloin dry, then coat it with 1 tablespoon extra-virgin olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon kosher salt, and 1/4 teaspoon ground black pepper.
3. Toss 1 quartered Fresh Red Hothouse Bell Pepper and 8 ounces sliced Private Selection® Walla Walla Sweet Onions with 1 tablespoon extra-virgin olive oil and 1/4 teaspoon kosher salt. Grill for 8 to 10 minutes, turning occasionally, until tender and charred; transfer to a cutting board.
4. Grill 1 pound seasoned Kroger® Fresh Natural Pork Tenderloin for 12 to 16 minutes, turning every 4 minutes, until the thickest part reaches 145°F. Transfer it to a clean board and rest for 5 minutes.
5. Chop the grilled vegetables and stir them with 2 cloves minced garlic, 2 tablespoons sherry vinegar, and 2 tablespoons chopped Parsley to make a warm relish.
6. Slice the rested pork tenderloin across the grain and plate it with the warm pepper-onion relish spooned over and alongside.

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced)

  1 lb $9.99
• Red Cabbage

  8 oz $1.29
• Kroger® Enriched Long Grain White Rice

  1/2 cup dry $1.79
• Private Selection® Walla Walla Sweet Onions

  4 oz $3.99
• Fresh Organic Limes

  1 lime, yielding about 1 teaspoon zest and 2 tablespoons juice $1.29
• Olive oil

  4 teaspoons
• Ground allspice

  1 teaspoon
• Smoked paprika

  1 teaspoon
• Dried thyme

  1/2 teaspoon
• Cayenne pepper

  1/4 teaspoon
• Kosher salt

  3/4 teaspoon
• Ground black pepper

  1/4 teaspoon
• Apple cider vinegar

  1 tablespoon
• Brown sugar

  1 teaspoon
• Water

  1 cup

Instructions

1. Thinly slice 4 oz Walla Walla sweet onion, reserving 2 oz for the rice and 2 oz for the slaw. Finely shred 8 oz red cabbage. Zest and juice 1 lime to obtain about 1 teaspoon zest and 2 tablespoons juice.
2. Heat 1 teaspoon olive oil in a small saucepan over medium heat. Cook 2 oz sliced Walla Walla sweet onion for 2 minutes. Stir in 1/2 cup dry white rice, 1 cup water, and 1/4 teaspoon kosher salt; bring to a boil, cover, and cook over low heat for 15 minutes. Remove from the heat and let stand, covered, for 5 minutes.
3. While the rice cooks, combine 8 oz shredded red cabbage, 2 oz sliced Walla Walla sweet onion, 1 tablespoon lime juice, 1 tablespoon apple cider vinegar, 1 teaspoon brown sugar, and 1/4 teaspoon kosher salt. Massage for 1 minute, then set aside for at least 10 minutes.
4. Mix 1 teaspoon lime zest, 1 teaspoon ground allspice, 1 teaspoon smoked paprika, 1/2 teaspoon dried thyme, 1/4 teaspoon cayenne pepper, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Pat 1 lb rockfish dry and coat both sides with the entire spice mixture.
5. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear 1 lb seasoned rockfish for 3 to 4 minutes on the first side and 2 to 3 minutes on the second side, until opaque and the center reaches 145°F. Remove from the heat and drizzle with 1 tablespoon lime juice.
6. Divide the rice made from 1/2 cup dry rice between two plates, add the slaw made from 8 oz red cabbage, and top with the seared 1 lb rockfish, dividing it evenly.

Ingredients

• Simple Truth® Natural Ground Lamb

  8 oz $10.99
• Cucumber

  1 cucumber $0.89
• Kroger® Basmati Rice

  1/2 cup dry $3.79
• Jumbo Yellow Onions

  6 oz $0.99
• Fresh Roma Tomato

  8 oz $1.49
• Organic Cilantro

  1/4 cup chopped $1.69
• Plain Greek yogurt

  3/4 cup
• Garlic

  2 cloves
• Fresh ginger

  1 tablespoon grated
• Lime

  1 lime
• Neutral cooking oil

  2 teaspoons
• Garam masala

  1 teaspoon
• Ground cumin

  1 teaspoon
• Ground coriander

  1 teaspoon
• Ground turmeric

  1/4 teaspoon
• Cayenne pepper

  1/8 teaspoon
• Kosher salt

  1 teaspoon
• Water

  1 cup

Instructions

1. Dice, mince, grate, and chop the produce and aromatics; measure the spices and keep each prepared component separate.
2. Combine 1/2 cup dry basmati rice, 1 cup water, 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 let stand, covered, for 5 minutes.
3. Mix 1 diced cucumber, 3/4 cup plain Greek yogurt, 2 tablespoons chopped cilantro, juice from 1/2 lime, and 1/4 teaspoon kosher salt; refrigerate until serving.
4. While the rice cooks, heat 2 teaspoons neutral cooking oil in a large skillet over medium-high heat. Add 6 ounces diced yellow onion and sauté for 5 minutes until lightly golden.
5. Add 2 minced garlic cloves, 1 tablespoon grated ginger, 1 teaspoon garam masala, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/4 teaspoon ground turmeric, and 1/8 teaspoon cayenne pepper; sauté for 30 seconds until fragrant.
6. Add 8 ounces ground lamb and 1/2 teaspoon kosher salt. Sauté for 6 minutes, breaking the meat into small crumbles, then add 8 ounces chopped Roma tomato and cook for 4 minutes until saucy and the lamb reaches 160°F. Stir in juice from 1/2 lime and 2 tablespoons chopped cilantro.
7. Fluff the cooked rice, then divide everything between 2 shallow bowls, arranging the hot keema and cool raita in separate, colorful sections before serving.