Careme

Ingredients

• Fresh Coho Salmon Fillet

  12 ounces $14.99
• Zucchini

  12 ounces $1.79
• Private Selection® Campari Tomatoes

  8 ounces $2.50
• Barilla Orzo Pasta

  6 ounces $1.99
• Fresh Organic Lemon

  1 $1.29
• Garlic

  2 cloves $0.79
• panko breadcrumbs

  ⅓ cup
• finely grated Parmesan cheese

  ¼ cup
• extra-virgin olive oil

  3 tablespoons
• dried oregano

  1 teaspoon
• Morton kosher salt

  3 tablespoons plus 1⅛ teaspoons
• freshly ground black pepper

  ¾ teaspoon
• water

  8 cups

Instructions

1. Heat the oven to 425°F and line a rimmed sheet pan with parchment. Pat 12 ounces coho salmon dry, check for pin bones, and season it with ⅞ teaspoon Morton kosher salt and ¼ teaspoon black pepper. Let it stand for 15 minutes while preparing the vegetables and topping.

2. Prepare the vegetables:

   • 12 ounces zucchini, sliced into ½-inch half-moons
   • 8 ounces Campari tomatoes, quartered
   • 1 tablespoon extra-virgin olive oil
   • 1¼ teaspoons Morton kosher salt
   • ½ teaspoon black pepper
   • ½ teaspoon dried oregano

   Toss together on one half of the prepared sheet pan and spread into an even layer.

3. Zest 1 lemon, squeeze out 1 tablespoon juice, and cut the rest into wedges. Make the lemon-Parmesan topping by combining:

   • ⅓ cup panko breadcrumbs
   • ¼ cup finely grated Parmesan cheese
   • 2 garlic cloves, finely grated
   • ½ teaspoon dried oregano
   • 1 tablespoon extra-virgin olive oil
   • All the lemon zest
   • 1 tablespoon lemon juice

   Mix until evenly moistened.

4. Roast the vegetables for 10 minutes. Stir them, then place the seasoned salmon on the empty half of the pan, skin-side down if applicable. Press the lemon-Parmesan topping evenly over the fish.

5. While the vegetables begin roasting, bring 8 cups water and 2 tablespoons plus 2 teaspoons Morton kosher salt to a boil in a medium saucepan. Add 6 ounces orzo and cook until al dente according to the package timing. Reserve ½ cup pasta water, then drain.

6. Return the orzo to the saucepan and toss it with 1 tablespoon extra-virgin olive oil and 2 tablespoons reserved pasta water, adding more reserved water only if needed to keep it glossy.

7. Roast the topped salmon with the vegetables for 8 to 10 minutes, until the thickest part reaches 125°F and the topping is golden. Rest the salmon for 3 minutes.

8. Divide the orzo between two shallow bowls, add the roasted zucchini and tomatoes, and place half the salmon over each serving. Finish with the prepared lemon wedges.

Want more detail? See the temperature guide.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin

  1 pound $4.99
• Kroger® Sweet Corn on the Cob

  2 ears $4.99
• Fresh Organic Limes

  1 lime $1.29
• Garlic

  3 cloves $0.79
• Jumbo Yellow Onions

  1/2 cup diced (about 4 ounces) $0.99
• Orange juice

  1/3 cup
• Extra-virgin olive oil

  2 tablespoons, divided
• Diamond Crystal kosher salt

  2 1/2 teaspoons, divided
• Ground cumin

  1 teaspoon, divided
• Dried oregano

  1 teaspoon, divided
• Freshly ground black pepper

  1/2 teaspoon

Instructions

1. Trim and pat dry 1 pound pork tenderloin. Season it all over with:

   • 2 teaspoons Diamond Crystal kosher salt
   • 1/2 teaspoon ground cumin
   • 1/2 teaspoon dried oregano
   • 1/2 teaspoon freshly ground black pepper

   Let the seasoned pork stand for 15 minutes while you prepare the other ingredients.

2. Prepare the vegetables and aromatics:

   • Cut the kernels from 2 ears corn.
   • Dice enough yellow onion to yield 1/2 cup.
   • Mince 3 garlic cloves.
   • Finely zest and juice 1 lime.

   Keep the corn and onion separate.

3. Make the mojo by stirring together:

   • 1/3 cup orange juice
   • The prepared lime zest and juice
   • The prepared minced garlic
   • 1/2 teaspoon ground cumin
   • 1/2 teaspoon dried oregano

   Set the mojo aside.

4. Heat 1 tablespoon extra-virgin olive oil in a large skillet over medium-high heat. Add the prepared onion and cook for 2 minutes. Add the prepared corn kernels and 1/2 teaspoon Diamond Crystal kosher salt; cook, stirring occasionally, until crisp-tender and lightly browned, 5 to 6 minutes. Transfer the corn mixture to a bowl and cover to keep warm.

5. Return the skillet to medium-high heat and add 1 tablespoon extra-virgin olive oil. Add the seasoned pork and sear, turning every 1 to 2 minutes, until browned all over, about 6 minutes.

6. Pour the mojo into the skillet, reduce the heat to medium-low, and cover. Cook the pork for 6 to 10 minutes, turning once, until its center reaches a pull temperature of 140°F.

7. Transfer the pork to a cutting board and rest for 5 minutes. Meanwhile, simmer the mojo in the uncovered skillet for 3 to 5 minutes, stirring and scraping up the browned bits, until glossy and lightly thickened.

8. Slice the rested pork across the grain. Plate it with the warm sautéed corn and spoon the reduced mojo over the pork.

Want more detail? See the temperature guide.

Ingredients

• Simple Truth® Natural Lamb Loin Chops

  1 lb $16.99
• Eggplant

  1 medium (about 1 lb) $1.99
• Fresh Black Plum - Each

  8 oz (about 2 plums) $3.49
• Garlic

  2 cloves $0.79
• Simple Truth Organic® Baby Dill

  2 tablespoons chopped $2.49
• Organic Italian Parsley

  1/4 cup chopped $1.99
• Walnuts

  1/4 cup chopped
• Extra-virgin olive oil

  3 tablespoons
• Red wine vinegar

  1 tablespoon
• Honey

  2 teaspoons
• Ground coriander

  1 teaspoon
• Ground cumin

  1/2 teaspoon
• Crushed red pepper flakes

  1/4 teaspoon
• Freshly ground black pepper

  1 teaspoon
• Diamond Crystal kosher salt

  4 teaspoons
• Water

  1/4 cup

Instructions

1. Pat 1 pound lamb loin chops dry. Season them on both sides with:

   • 2 1/2 teaspoons Diamond Crystal kosher salt
   • 1 teaspoon ground coriander
   • 1/2 teaspoon ground cumin
   • 1/2 teaspoon freshly ground black pepper

   Rub with 1 tablespoon extra-virgin olive oil and let stand for 25 minutes while preparing the other components.

2. Slice 1 medium eggplant lengthwise into 1/2-inch-thick planks. Season both sides with 1 1/2 teaspoons Diamond Crystal kosher salt and let stand for 15 minutes; blot away the released moisture with a clean towel.

3. While the lamb and eggplant rest, heat a small saucepan over medium heat. Toast 1/4 cup chopped walnuts for 2 to 3 minutes, stirring frequently, then transfer them to a plate.

4. In the same saucepan, combine:

   • 8 ounces black plums, pitted and diced
   • 2 garlic cloves, finely grated
   • 1/4 cup water
   • 1 tablespoon red wine vinegar
   • 2 teaspoons honey
   • 1/4 teaspoon crushed red pepper flakes
   • 1/2 teaspoon freshly ground black pepper

   Bring to a lively simmer over medium heat and cook for 8 to 10 minutes, stirring and crushing the plums, until saucy. Remove from the heat and cool for 5 minutes, then stir in 3 tablespoons of the toasted walnuts, 2 tablespoons chopped dill, and 1/4 cup chopped parsley to make the plum-walnut sauce; reserve 1 tablespoon toasted walnuts for plating.

5. Heat a clean grill to medium-high, about 425°F, allowing roughly 10 minutes for preheating. Brush the blotted eggplant planks with 2 tablespoons extra-virgin olive oil.

6. Grill the eggplant with the lid closed for 4 to 5 minutes per side, until deeply marked and tender. Transfer it to a platter.

7. Grill the lamb chops with the lid closed for 3 to 4 minutes per side, pulling them at 130°F for medium-rare. Rest for 5 minutes.

8. Spoon some plum-walnut sauce over the grilled eggplant, arrange the rested lamb chops alongside, and finish with the reserved toasted walnuts. Serve the extra sauce at the table.

Want more detail? See the temperature guide.