Careme

Ingredients

• Certified Angus Beef Choice Boneless Strip Steak (1 Steak)

  1 pound, about 1¼–1½ inches thick $19.99
• Russet potato

  1 pound $1.29
• Crimini mushrooms

  8 ounces $4.99
• Shallots

  2 ounces $4.49
• Peeled garlic

  2 cloves $3.69
• Heavy cream

  ¾ cup
• Parmesan cheese

  2 ounces, finely grated (about ½ cup)
• Unsalted butter

  3 tablespoons
• Neutral cooking oil

  1 tablespoon
• Dry red wine

  ¼ cup
• Low-sodium beef broth

  ¾ cup
• Dijon mustard

  1 teaspoon
• Dried thyme

  ½ teaspoon
• Morton kosher salt flakes

  2½ teaspoons
• Freshly ground black pepper

  ¾ teaspoon

Instructions

1. Heat the oven to 400°F. Grease a shallow 1-quart baking dish with ½ tablespoon unsalted butter. Pat dry the 1-pound strip steak, season all over with 1¼ teaspoons Morton kosher salt flakes, and refrigerate uncovered while preparing the gratin.

2. Scrub or peel 1 pound russet potato and slice crosswise about ⅛ inch thick. Mince 2 cloves peeled garlic. In a bowl, toss together:

   • The sliced potatoes
   • The minced garlic
   • ¾ cup heavy cream
   • ¾ teaspoon Morton kosher salt flakes
   • ¼ teaspoon freshly ground black pepper

   Layer the mixture evenly in the prepared baking dish, pouring all the cream over the top. Cover tightly with foil.

3. Bake the gratin for 35 minutes. Uncover, scatter 2 ounces finely grated Parmesan over the top, and bake for another 25 minutes, until browned, bubbling, and easily pierced through the center with a knife. Let stand for 10 minutes before serving.

4. While the covered gratin bakes, wipe clean and thickly slice 8 ounces crimini mushrooms. Peel and finely chop 2 ounces shallots. Keep them separate.

5. When you uncover the gratin, heat a heavy skillet over medium-high heat. Pat the steak dry again and season with ¼ teaspoon freshly ground black pepper. Add 1 tablespoon neutral cooking oil to the skillet, then sear the steak for 3–4 minutes per side. Reduce the heat to medium, add 1 tablespoon unsalted butter, and turn and baste for another 2–4 minutes, pulling the steak at 130°F for medium-rare. Transfer to a board and rest for at least 10 minutes while making the sauce.

6. Leave about 1 tablespoon of fat in the skillet, discarding any excess. Add the sliced mushrooms and cook over medium-high heat for 6–8 minutes, stirring occasionally, until deeply browned. Add the chopped shallots, ½ teaspoon Morton kosher salt flakes, ½ teaspoon dried thyme, and ¼ teaspoon freshly ground black pepper. Cook for 2 minutes, stirring.

7. Pour ¼ cup dry red wine into the mushroom skillet and scrape up the browned bits. Simmer for 1–2 minutes, then add ¾ cup low-sodium beef broth and 1 teaspoon Dijon mustard. Simmer for 4–6 minutes, until reduced to a lightly syrupy sauce. Remove from the heat and swirl in 1½ tablespoons cold unsalted butter and any collected steak juices.

8. Slice the rested steak across the grain and divide between two warm plates. Spoon the mushroom-shallot sauce over and alongside the meat, keeping some of the browned crust visible. Serve each plate with half the rested potato gratin.

Want more detail? See the temperature guide.

Ingredients

• Fresh Coho Salmon Fillet

  14 oz, cut into 2 portions $18.99
• Organic Lacinato Kale

  1 bunch, yielding about 6 oz after stemming $3.49
• Loose Red Beets

  8 oz $2.89
• Large Honeycrisp Apple

  1 medium, about 8 oz $3.49
• Peeled Garlic

  1 clove $3.69
• Olive oil

  2 tablespoons
• Apple cider vinegar

  1 tablespoon
• Pure maple syrup

  1 tablespoon
• Dijon mustard

  1 teaspoon
• Morton kosher salt flakes

  1 1/2 teaspoons
• Ground black pepper

  1/4 teaspoon
• Erath Pinot Noir Oregon Red Wine

  750 ml $16.99

Instructions

1. Pat 14 oz coho salmon dry, remove any pin bones, and cut into 2 portions if needed. Season with 1 teaspoon Morton kosher salt flakes and 1/8 teaspoon ground black pepper. Let stand while you prepare the vegetables.

2. Peel 8 oz beets and cut into 1/2-inch cubes. Strip the stems from 1 bunch organic lacinato kale, yielding about 6 oz leaves, then thinly slice the leaves. Mince 1 peeled garlic clove.

3. Whisk together the dressing in a large serving bowl:

   • 1 tablespoon olive oil
   • 1 tablespoon apple cider vinegar
   • 1 tablespoon pure maple syrup
   • 1 teaspoon Dijon mustard
   • 1/8 teaspoon ground black pepper

   Core and thinly slice 1 medium Honeycrisp apple, about 8 oz, then toss it in the dressing.

4. Place the diced beets in a large lidded skillet with 1/2 cup water and 1/4 teaspoon Morton kosher salt flakes. Bring to a simmer over medium-high heat, cover, and cook for 12–16 minutes, until fork-tender. Add a splash of water if the skillet dries before the beets soften. Transfer the beets to a plate and discard any excess liquid.

5. Return the skillet to medium heat and add 2 teaspoons olive oil. Add the minced garlic and stir for 20 seconds. Add the sliced kale, 2 tablespoons water, and 1/4 teaspoon Morton kosher salt flakes. Toss for 2–3 minutes, until just tender. Transfer the warm kale to the bowl with the dressed apple and toss; gently fold in the beets.

6. Wipe the skillet dry and heat the remaining 1 teaspoon olive oil over medium-high heat. Add the seasoned salmon, skin-side down if skin-on, and press gently for the first 20 seconds. Cook for 4–5 minutes, turn carefully, and cook for another 2–4 minutes, until the center reaches 125°F. Transfer to a plate and rest for 3 minutes.

7. Divide the warm salad between two dinner plates, arranging some apple slices on top for contrast. Set one salmon portion over each salad and spoon any dressing from the bowl around the fish. Serve immediately.

Want more detail? See the temperature guide.

Ingredients

• Kroger® Ground Pork

  8 oz $3.99
• Green cabbage

  1 lb $1.49
• Kroger® Enriched Long Grain White Rice

  3/4 cup dry (about 5 oz) $2.99
• Ginger root

  1/2 oz $4.99
• Kroger® Peeled Garlic

  3 cloves $3.69
• Sichuan peppercorns

  3/4 teaspoon
• Crushed red pepper flakes

  1/4 teaspoon
• Neutral cooking oil

  1 tablespoon
• Soy sauce

  1 tablespoon
• Unseasoned rice vinegar

  2 teaspoons
• Sugar

  1 teaspoon
• Morton kosher salt flakes

  1 3/8 teaspoons, divided
• Charles Smith Wines Kungfu Girl Riesling Washington White Wine

  1 bottle $14.99

Instructions

1. Mix 8 oz ground pork with 5/8 teaspoon Morton kosher salt flakes, breaking the meat into loose clumps. Set aside while you start the rice.

2. Rinse 3/4 cup dry long-grain white rice and drain. Combine in a small saucepan with 1 1/2 cups water and 1/4 teaspoon Morton kosher salt flakes. Bring to a boil, cover, and reduce to low. Cook for 15–18 minutes, until tender and the water is absorbed, then remove from the heat and rest, covered, for 10 minutes. Prepare the stir-fry meanwhile.

3. Remove the tough core from 1 lb green cabbage and tear the leaves into roughly 2-inch pieces; thinly slice any thick ribs. Wash and dry thoroughly so the cabbage sears rather than steams. Peel and finely chop 1/2 oz ginger root, then thinly slice 3 cloves peeled garlic.

4. Mix the stir-fry sauce in a small bowl:

   • 1 tablespoon soy sauce
   • 2 teaspoons unseasoned rice vinegar
   • 1 teaspoon sugar
   • 1 tablespoon water

   Stir until the sugar dissolves.

5. Toast 3/4 teaspoon Sichuan peppercorns in a dry, large skillet over medium heat for 1–2 minutes, just until fragrant. Transfer to a mortar or cutting board and crush finely.

6. Heat the skillet over medium-high to high heat. Add 1 teaspoon neutral cooking oil and half the prepared cabbage. Spread it out and cook for 3–4 minutes, tossing occasionally, until blistered in spots but still crisp. Transfer to a bowl. Repeat with another 1 teaspoon neutral cooking oil and the second half of the cabbage. Toss the cooked cabbage with 1/2 teaspoon Morton kosher salt flakes.

7. Reduce the heat to medium-high and add the final 1 teaspoon neutral cooking oil. Add the seasoned pork and cook for 4–5 minutes, breaking it into small pieces, until browned and its temperature reaches 160°F. Add the prepared ginger and garlic, the crushed Sichuan pepper, and 1/4 teaspoon crushed red pepper flakes. Stir-fry for 30–45 seconds, until fragrant.

8. Return the cooked cabbage to the skillet and pour in the stir-fry sauce. Toss over high heat for 1–2 minutes, until the sauce lightly coats everything and the cabbage is hot but retains some crunch.

9. Fluff the rice and divide between two plates. Spoon the pork and cabbage alongside, keeping the browned cabbage edges visible, and serve immediately.

Want more detail? See the temperature guide.