Careme

Ingredients

• Simple Truth Natural Lamb Sirloin Chops, bone-in

  1 pound, about 2 chops, 1 inch thick $17.49
• Eggplant

  1 medium, about 1 pound $1.99
• Roma tomatoes

  8 ounces $1.29
• Organic lemon

  1, yielding 1 teaspoon zest and 2 tablespoons juice $1.29
• Fresh diced garlic

  2 teaspoons $3.49
• Organic cilantro

  1/2 bunch, about 1/2 cup loosely packed leaves and tender stems $1.69
• Plain Greek yogurt

  3/4 cup
• Olive oil

  4 tablespoons
• Ground cumin

  1 teaspoon
• Ground coriander

  1 teaspoon
• Ground turmeric

  1/4 teaspoon
• Fine sea salt

  2 1/4 teaspoons
• Ground black pepper

  1/2 teaspoon

Instructions

1. Pat dry 1 pound bone-in lamb sirloin chops and season on both sides with 1 1/8 teaspoons fine sea salt. Finely zest 1 lemon to obtain 1 teaspoon zest, then squeeze 2 tablespoons juice.

2. Mix the lamb marinade in a shallow dish:

   • 1 tablespoon olive oil
   • 1 tablespoon lemon juice
   • 1 teaspoon fresh diced garlic
   • 1 teaspoon ground cumin
   • 1 teaspoon ground coriander
   • 1/4 teaspoon ground turmeric
   • 1/4 teaspoon ground black pepper

   Coat the salted chops with the marinade and let stand for 20 minutes while you prepare the vegetables, sauce, and grill.

3. Heat a clean grill to medium-high, about 425°F, with a cooler area available; allow approximately 15 minutes to preheat. Trim 1 medium eggplant, about 1 pound, and cut lengthwise into 1/2-inch-thick planks. Brush with 2 1/2 tablespoons olive oil and season with 3/4 teaspoon fine sea salt.

4. Halve 8 ounces Roma tomatoes lengthwise. Coat with 1/2 tablespoon olive oil, 3/8 teaspoon fine sea salt, and 1/4 teaspoon ground black pepper.

5. Make the lemon yogurt by stirring together:

   • 3/4 cup plain Greek yogurt
   • 1 teaspoon lemon zest
   • 1 tablespoon lemon juice
   • 1 teaspoon fresh diced garlic

   Refrigerate until plating. Roughly chop 1/2 bunch cilantro, about 1/2 cup leaves and tender stems, and set aside for finishing.

6. Grill the marinated lamb for approximately 4–6 minutes per side, moving it to the cooler area if it browns too quickly. Pull when the center reaches 135°F, measuring away from the bone, and rest on a plate for 5 minutes.

7. While the lamb grills, arrange the prepared eggplant alongside it. Grill for 4–5 minutes per side, until well marked and creamy all the way through. Grill the prepared tomatoes cut-side down for 3 minutes, then turn and cook for 2–3 minutes, until softened but still holding their shape. Finish the vegetables while the lamb rests.

8. Spoon the lemon yogurt across two plates. Arrange the grilled eggplant and tomatoes over part of the yogurt, then add the rested lamb and spoon its resting juices over the meat. Scatter the chopped cilantro over the vegetables and serve.

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Ingredients

• Kroger® Ground Pork

  8 oz $3.99
• Fresh Large Green Bell Pepper

  2 large peppers, about 12 oz total $0.89
• Jumbo Yellow Onion

  4 oz, about 1/2 medium onion $0.99
• Smart Way™ Jasmine Rice

  1/2 cup uncooked $3.59
• Organic Ginger Root

  1 tablespoon peeled and finely minced, about 1/2 oz $3.99
• Spice World® Fresh Diced Garlic

  1 teaspoon $3.49
• Neutral cooking oil

  1 tablespoon
• Soy sauce

  1 tablespoon
• Unseasoned rice vinegar

  1 tablespoon
• Sugar

  1 teaspoon
• Cornstarch

  1 teaspoon
• Ground white pepper

  1/4 teaspoon
• Fine sea salt

  7/8 teaspoon, divided

Instructions

1. Rinse 1/2 cup uncooked jasmine rice and drain. Place in a small saucepan with 3/4 cup water and 1/8 teaspoon fine sea salt. Bring to a boil, cover, and reduce the heat to low. Cook for 15–18 minutes, until the water is absorbed, then remove from the heat and rest, covered, for 5 minutes. Prepare the stir-fry while the rice cooks.

2. Sprinkle 8 oz ground pork with 1/4 teaspoon fine sea salt and gently distribute it through the meat without kneading. Set aside while preparing the vegetables; the soy sauce will supply additional seasoning.

3. Core and seed 2 large green bell peppers, about 12 oz total, and cut into 3/4-inch squares. Peel 4 oz yellow onion and cut into similar-sized pieces.

4. Peel and finely mince enough ginger to measure 1 tablespoon. Set it beside 1 teaspoon fresh diced garlic as the prepared aromatics.

5. Whisk together the stir-fry sauce in a small bowl:

   • 1 tablespoon soy sauce
   • 1 tablespoon unseasoned rice vinegar
   • 1 teaspoon sugar
   • 1 teaspoon cornstarch
   • 1/4 teaspoon ground white pepper
   • 2 tablespoons water

6. Heat a wok or large skillet over medium-high heat. Add 2 teaspoons neutral cooking oil, then the seasoned pork. Spread it out and leave undisturbed for 2 minutes to brown. Break into small, bite-sized crumbles and stir-fry for another 2–3 minutes. Transfer to a clean bowl.

7. Add the remaining 1 teaspoon neutral cooking oil to the skillet. Add the prepared peppers and onion with 1/2 teaspoon fine sea salt. Stir-fry for 4–5 minutes, until lightly blistered but still crisp. Add the prepared aromatics and stir-fry for 30 seconds.

8. Return the browned pork and its juices to the skillet. Re-whisk the stir-fry sauce, pour it in, and toss for 1–2 minutes, until glossy and lightly thickened and the pork reaches 160°F. If the sauce becomes too thick, stir in 1 tablespoon water.

9. Fluff the rested rice and divide between two bowls. Spoon the pork and pepper stir-fry alongside, keeping the bright green peppers visible, and serve immediately.

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Ingredients

• American Beauty Penne Rigate Pasta Noodles

  6 oz $1.00
• Simple Truth Mild Italian Chicken Sausage

  8 oz $5.99
• Zucchini

  12 oz $1.79
• Roma tomatoes

  8 oz $1.29
• Fresh diced garlic

  2 teaspoons $3.49
• Fresh basil

  1/4 cup loosely packed leaves (about 1/4 oz) $4.99
• Olive oil

  1 tablespoon
• Fine sea salt

  1/2 teaspoon
• Ground black pepper

  1/4 teaspoon

Instructions

1. Trim 12 oz zucchini and slice into 1/2-inch half-moons. Dice 8 oz Roma tomatoes, keeping their juices. Tear 1/4 cup loosely packed basil leaves.

2. Remove the casings from 8 oz mild Italian chicken sausage, if present, and break the meat into bite-size pieces. No additional salt is needed for the preseasoned sausage.

3. Heat 1 tablespoon olive oil in a wide, heavy pot over medium-high heat. Add the prepared sausage and cook for 5–7 minutes, breaking it into small chunks, until browned and the largest pieces reach 165°F. Transfer to a bowl, leaving the cooking fat in the pot.

4. Add the prepared zucchini to the pot. Cook for 3–4 minutes, stirring occasionally, until lightly browned but still firm. Transfer to the bowl with the sausage.

5. Reduce the heat to medium. Add 2 teaspoons diced garlic and stir for 30 seconds. Add the prepared tomatoes and their juices; cook for 2 minutes, scraping up the browned bits.

6. Add the following to the tomato mixture:

   • 6 oz dry penne
   • 2 cups hot water
   • 1/2 teaspoon fine sea salt
   • 1/4 teaspoon ground black pepper

   Bring to a lively simmer, then reduce the heat to medium-low. Simmer uncovered for 12–15 minutes, stirring frequently, until the pasta is almost tender. If the pot becomes dry before the pasta softens, add hot water 2 tablespoons at a time. The modest salt addition accounts for the seasoned sausage and the cooking liquid staying in the dish.

7. Return the sausage and zucchini, including any collected juices, to the pot. Simmer for 2–3 minutes, stirring, until heated through and the pasta is al dente. The sauce should lightly coat the penne; loosen with 2 tablespoons hot water if needed.

8. Remove from the heat and fold in the torn basil. Divide between two shallow bowls, arranging some browned zucchini and sausage on top.

Want more detail? See the temperature guide.