Careme

Ingredients

• Kroger® Fresh Natural Pork Tenderloin

  1 pound $2.99
• Fresh Sweet Corn on the Cob-Each

  2 ears $0.33
• Fresh Roma Tomato

  8 ounces $1.29
• Jumbo Red Onions

  2 ounces $1.19
• Fresh Organic Lime

  1 $1.29
• Organic Cilantro

  1/4 cup chopped $1.69
• Garlic

  1 clove $0.79
• Orange juice

  2 tablespoons
• Achiote paste

  1 tablespoon
• Extra-virgin olive oil

  2 tablespoons
• Honey

  1 teaspoon
• Ground cumin

  1/2 teaspoon
• Dried oregano

  1/2 teaspoon
• Diamond Crystal kosher salt

  3 teaspoons
• Ground black pepper

  1/2 teaspoon

Instructions

1. Pat 1 pound pork tenderloin dry. In a shallow dish, whisk together:

   • 1 tablespoon achiote paste
   • 2 tablespoons orange juice
   • 1 tablespoon extra-virgin olive oil
   • Zest of 1 lime and 1 tablespoon of its juice
   • 1 garlic clove, finely grated
   • 1/2 teaspoon ground cumin
   • 1/2 teaspoon dried oregano
   • 2 teaspoons Diamond Crystal kosher salt
   • 1/2 teaspoon ground black pepper

   Coat the pork with the marinade and let stand at room temperature for 15 minutes.

2. Heat a grill to medium-high, about 425°F, and clean the grates. Husk 2 ears sweet corn, brush them with 1 tablespoon extra-virgin olive oil, and season with 1/2 teaspoon Diamond Crystal kosher salt.

3. Grill the corn, turning occasionally, until tender and charred in spots, 8–10 minutes. Transfer it to a cutting board to cool slightly.

4. Remove the pork from the marinade and discard the marinade. Grill the pork with the lid closed, turning every 3–4 minutes, until evenly browned and the center reaches 140°F, about 12–15 minutes. Rest on a clean board for 5 minutes.

5. Cut the kernels from the grilled corn. Make the salsa by gently combining:

   • Grilled corn kernels
   • 8 ounces Roma tomato, diced
   • 2 ounces red onion, finely diced
   • 1/4 cup chopped cilantro
   • 1 tablespoon lime juice
   • 1 teaspoon honey
   • 1/2 teaspoon Diamond Crystal kosher salt

   Taste and toss once more.

6. Slice the rested pork across the grain, divide between two plates, and spoon the charred corn-tomato salsa alongside and over the pork.

Want more detail? See the temperature guide.

Ingredients

• La Preferida® Lentils Dry Beans

  1/2 cup, rinsed and drained $1.59
• Kroger® Enriched Long Grain White Rice

  1/2 cup, rinsed and drained $1.79
• Eggplant

  1 medium, about 1 pound $1.99
• Jumbo Yellow Onion

  1 medium, about 8 ounces $0.99
• Fresh Roma Tomato

  8 ounces $1.29
• Fresh Organic Lemon

  1 medium $1.29
• Garlic

  1 clove $0.79
• Plain Greek yogurt

  1/2 cup
• Fresh flat-leaf parsley

  1/4 cup packed
• Extra-virgin olive oil

  3 tablespoons, divided
• Diamond Crystal kosher salt

  3 teaspoons, divided
• Ground cumin

  1 teaspoon
• Ground coriander

  1/2 teaspoon
• Ground cinnamon

  1/8 teaspoon
• Ground black pepper

  1/4 teaspoon
• Water

  2 1/4 cups

Instructions

1. Prepare the produce and grains:

   • Rinse and drain 1/2 cup lentils.
   • Rinse and drain 1/2 cup white rice.
   • Cut 1 medium eggplant into 3/4-inch cubes.
   • Thinly slice 1 medium yellow onion.
   • Dice 8 ounces Roma tomato.
   • Chop 1/4 cup packed parsley.
   • Grate 1 garlic clove.
   • From 1 medium lemon, grate 1/2 teaspoon zest and squeeze 2 tablespoons juice.

   Keep each prepared component separate.

2. Make the garlic yogurt by stirring together 1/2 cup plain Greek yogurt, the grated garlic, the lemon zest, and 1 tablespoon lemon juice. Refrigerate until serving.

3. Heat 1 1/2 tablespoons extra-virgin olive oil in a wide skillet over medium-high. Add the eggplant and 1 1/4 teaspoons Diamond Crystal kosher salt. Cook for 10–12 minutes, stirring occasionally, until tender and deeply browned; transfer to a plate.

4. While the eggplant cooks, heat 1 1/2 tablespoons extra-virgin olive oil in a medium saucepan over medium. Add:

   • The sliced onion
   • 1/2 teaspoon Diamond Crystal kosher salt
   • 1 teaspoon ground cumin
   • 1/2 teaspoon ground coriander
   • 1/8 teaspoon ground cinnamon
   • 1/4 teaspoon ground black pepper

   Cook for 10–12 minutes, stirring frequently, until the onion is deeply golden.

5. Stir the prepared lentils, 2 1/4 cups water, and 1 teaspoon Diamond Crystal kosher salt into the onions. Bring to a boil, then simmer uncovered over medium-low heat for 10 minutes.

6. Stir the prepared rice into the lentils. Cover and simmer over low heat for 15 minutes, until the rice and lentils are tender and the liquid is absorbed. Remove from the heat and rest, covered, for 5 minutes.

7. Combine the diced tomato, chopped parsley, 1 tablespoon lemon juice, and 1/4 teaspoon Diamond Crystal kosher salt to make the tomato-parsley salad.

8. Fold half of the browned eggplant into the lentil-rice mixture. Spoon into two shallow bowls, top with the remaining browned eggplant and tomato-parsley salad, and serve with the garlic yogurt.

Want more detail? See the temperature guide.

Ingredients

• Fresh Coho Salmon Fillet

  1 lb $14.99
• Fresh On the Vine Red Tomatoes by the Bunch (4-5 tomatoes per bunch)

  1 lb $2.49
• Yukon Gold Potatoes

  12 oz $1.29
• Garlic

  3 cloves $0.79
• Fresh Organic Lemon - Each

  1 lemon $1.29
• Simple Truth Organic® Basil

  1/2 oz $2.49
• extra-virgin olive oil

  4 tbsp
• Diamond Crystal kosher salt

  4 tsp
• black pepper

  3/4 tsp
• plain breadcrumbs

  1/3 cup
• capers, drained

  1 tbsp
• golden raisins

  2 tbsp
• red wine vinegar

  1 1/2 tbsp
• honey

  2 tsp
• crushed red pepper flakes

  1/4 tsp

Instructions

1. Heat the oven to 450°F and line a large rimmed sheet pan with parchment. Pat 1 lb coho salmon dry, season all over with 2 teaspoons Diamond Crystal kosher salt and 1/4 teaspoon black pepper, and refrigerate uncovered for 15 minutes while preparing the other components.

2. Cut 12 oz Yukon Gold potatoes into 3/4-inch pieces. Toss them on the prepared pan with 1 1/2 tablespoons extra-virgin olive oil, 1 1/4 teaspoons Diamond Crystal kosher salt, and 1/4 teaspoon black pepper. Arrange cut-side down and roast for 18 minutes.

3. Meanwhile, zest and juice 1 lemon, keeping the zest and juice separate. Mince 2 garlic cloves and thinly slice 1 garlic clove.

4. Make the lemon breadcrumbs on a small oven-safe tray by combining:

   • 1/3 cup plain breadcrumbs
   • 1 tablespoon extra-virgin olive oil
   • 2 minced garlic cloves
   • Zest from the prepared lemon
   • 1/4 teaspoon black pepper

   Bake alongside the potatoes for 5–7 minutes, stirring once, until crisp and golden; set aside.

5. Cut 1 lb tomatoes into wedges. In a bowl, make the tomato agrodolce by gently tossing:

   • Tomato wedges
   • 1 thinly sliced garlic clove
   • 1 tablespoon drained capers
   • 2 tablespoons golden raisins
   • 1 1/2 tablespoons red wine vinegar
   • 2 teaspoons honey
   • 1/4 teaspoon crushed red pepper flakes
   • 3/4 teaspoon Diamond Crystal kosher salt
   • 1 tablespoon extra-virgin olive oil

   Let the mixture stand until the potatoes finish their initial roast.

6. Turn the potatoes and push them around the edges of the pan. Place the seasoned salmon in the center, skin-side down if it has skin, and spoon the tomato agrodolce around it. Drizzle the salmon with 1/2 tablespoon extra-virgin olive oil. Roast for 10–12 minutes, until the thickest part of the salmon reaches 125°F and the tomatoes soften and release their juices.

7. Rest the salmon on the pan for 5 minutes. Tear 1/2 oz basil leaves over the tomatoes, drizzle the prepared lemon juice over the salmon and vegetables, and gently toss the tomato mixture on the pan.

8. Divide the roasted potatoes and tomato agrodolce between two warm plates. Place the salmon alongside, spoon the pan juices over it, and finish with the lemon breadcrumbs.

Want more detail? See the temperature guide.