Careme

Ingredients

• Fresh Alaskan Copper River Sockeye Salmon

  12 oz, skin-on if possible $14.99
• Fresh Organic Limes

  2 limes $1.50
• Simple Truth Organic® Thai Basil

  1/2 cup loosely packed leaves, divided $2.79
• Ginger Root

  1 tablespoon finely grated $4.99
• Smart Way™ Jasmine Rice

  2/3 cup dry $3.49
• Sunset® Mini Cucumbers

  8 oz, thinly sliced $5.00
• Son Premium Fish Sauce

  1 tablespoon $11.79
• Fresh Jalapeno Peppers

  1 small, thinly sliced, optional $2.99
• Brown sugar or honey

  2 teaspoons
• Neutral oil

  1 tablespoon, plus more for the grill grates
• Kosher salt

  to taste
• Long Shadows Vintners Poet's Leap Riesling

  750 ml $19.99

Instructions

1. Rinse the jasmine rice until the water runs mostly clear, then combine it in a small saucepan with 1 cup water and a pinch of salt; bring to a boil, cover, reduce to low, and cook for 15 minutes, then let stand covered for 10 minutes.
2. While the rice cooks, zest 1 lime and juice both limes; in a small bowl, whisk the lime zest, 2 tablespoons lime juice, grated ginger, fish sauce, brown sugar or honey, neutral oil, and a small pinch of salt to make the glaze, then divide it between two separate bowls—one for brushing the raw salmon and one clean bowl reserved for serving.
3. Pat the sockeye very dry, check for pin bones, and cut into 2 portions; brush with the raw-salmon bowl of glaze and let sit at room temperature for 10 minutes while you heat a clean grill or grill pan to medium-high.
4. Toss the sliced mini cucumbers with 1 tablespoon lime juice, the optional jalapeno, a pinch of salt, and half the Thai basil leaves, tearing any large leaves just before mixing.
5. Oil the grill grates well, place the salmon skin-side down, and grill undisturbed for 4 to 5 minutes; gently flip and grill 1 to 3 minutes more, brushing only with the raw-salmon bowl of glaze, until the center is just opaque and flakes easily, then discard any glaze from that bowl.
6. Fluff the rice and fold in a few torn Thai basil leaves plus any remaining lime zest if desired; taste the cucumber salad and adjust with more lime juice or salt.
7. Plate the basil jasmine rice in shallow bowls, set the grilled sockeye alongside or on top, spoon the reserved clean glaze over the fish, and finish with the cucumber salad and the last Thai basil leaves.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin

  12 oz, trimmed and cut into 1-inch medallions $3.99
• Red Cabbage

  10 oz, thinly sliced into ribbons $1.99
• Red Potatoes

  12 oz, cut into 3/4-inch pieces $1.29
• Fresh Red Cherries in Bag

  1 cup, pitted and halved $5.99
• Parsley

  1/3 cup chopped, divided $1.89
• Garlic

  2 cloves, minced $0.79
• Walnuts

  1/4 cup chopped
• Olive oil

  2 tablespoons, divided
• Red wine vinegar

  2 tablespoons, divided
• Honey

  1 teaspoon
• Ground coriander

  1 teaspoon
• Smoked paprika

  1/2 teaspoon
• Ground cinnamon

  1/8 teaspoon
• Kosher salt and black pepper

  to taste
• Water

  3 tablespoons, as needed
• Rombauer Pinot Noir Red Wine

  750 ml $54.99

Instructions

1. Preheat the oven to 425°F. Prep all ingredients: slice the cabbage, cut the potatoes, pit and halve the cherries, mince the garlic, chop the parsley, and season the pork medallions with salt, pepper, coriander, paprika, and cinnamon.
2. On a large rimmed sheet pan, toss the potatoes with 2 teaspoons olive oil, salt, and pepper; roast for 10 minutes to give them a head start.
3. Add the sliced red cabbage to the sheet pan with 2 teaspoons olive oil, 1 tablespoon red wine vinegar, salt, and pepper; toss beside the potatoes and roast 18–22 minutes more, stirring once, until the potatoes are browned and the cabbage is tender with crisp edges.
4. While the vegetables roast, toast the walnuts in a dry large skillet over medium heat for 2–3 minutes until fragrant; transfer to a small bowl and reserve for the sauce.
5. When the vegetables have about 12 minutes left, heat the remaining olive oil in the same skillet over medium-high heat. Sear the pork medallions for 2–3 minutes per side until browned and the centers reach 145°F, then transfer to a plate to rest for 5 minutes.
6. Lower the skillet heat to medium and add the cherries, garlic, remaining 1 tablespoon red wine vinegar, honey, and 2–3 tablespoons water; simmer 3–4 minutes, scraping up browned bits, until the cherries soften into a glossy, chunky sauce.
7. Stir the toasted walnuts and half the parsley into the cherry sauce, taste for salt and pepper, then plate the roasted cabbage and potatoes with the pork on top; spoon over the cherry-walnut sauce and finish with the remaining parsley.

Ingredients

• Shrimp Raw White P&D Large 31/40 Count

  10 oz, thawed if frozen and patted dry $7.99
• A Taste of Thai® Vermicelli Rice Noodles

  4 oz $3.99
• Private Selection® Seedless Mini Cucumbers

  6 oz, thinly sliced $3.50
• Kroger® Romaine Hearts

  3 cups chopped, plus a few leaves for serving if desired $6.00
• Kroger® Mini Sweet Peppers

  4 peppers, thinly sliced $6.00
• Green Top Red Radishes

  4 radishes, thinly sliced $1.99
• Green Onions

  2, thinly sliced $1.50
• Organic Cilantro

  1/2 cup leaves and tender stems, roughly chopped $1.99
• Mint

  1/4 cup leaves, torn $1.49
• Fresh Organic Lime

  1 large, juiced $1.50
• Son Premium Fish Sauce

  2 tablespoons $11.79
• Garlic

  1 clove, finely grated or minced $0.79
• Ginger Root

  1 teaspoon finely grated $4.99
• Fresh Jalapeno Peppers

  1/2 pepper, thinly sliced, optional $2.99
• Sugar

  1 tablespoon
• Warm water

  3 tablespoons
• Neutral cooking oil

  1 tablespoon
• Charles Smith Wines Kungfu Girl Riesling Washington White Wine

  750 ml $13.99

Instructions

1. Prep the vegetables and herbs: thinly slice the mini cucumbers, sweet peppers, radishes, green onions, and optional jalapeño; chop the romaine and cilantro, and tear the mint.
2. Make the Vietnamese-style dressing by whisking lime juice, fish sauce, sugar, warm water, garlic, and ginger until the sugar dissolves; taste and add a splash more water if it is too punchy.
3. Cook or soak the vermicelli rice noodles according to package directions until tender, then rinse under cool water and drain very well so they do not get gummy.
4. Toss the shrimp with 1 tablespoon of the dressing. Heat the oil in a large skillet over medium-high heat, add the shrimp in one layer, and cook 1 to 2 minutes per side until pink, opaque, and cooked through.
5. Add the sliced sweet peppers to the skillet for the last 30 to 60 seconds, just to warm and slightly soften them, then remove the skillet from the heat.
6. In a large bowl, toss the drained noodles with the remaining dressing, cucumbers, radishes, green onions, jalapeño if using, chopped romaine, cilantro, and mint.
7. Plate in shallow bowls or over whole romaine leaves, top with the warm shrimp and peppers, and finish with any extra herbs or cucumber slices for crunch.