Careme

Ingredients

• American Beauty Penne Rigate Pasta Noodles

  6 oz dry $1.00
• Simple Truth Mild Italian Chicken Sausage

  8 oz $5.99
• Zucchini

  8 oz $1.79
• Roma tomatoes

  8 oz $1.29
• Fresh diced garlic

  2 teaspoons $3.49
• Fresh basil

  1/4 oz $4.99
• Olive oil

  1 tablespoon
• Fine sea salt

  2 tablespoons plus 3/4 teaspoon, divided
• Black pepper

  1/4 teaspoon

Instructions

1. Trim 8 oz zucchini and cut into 1/2-inch pieces. Dice 8 oz Roma tomatoes, keeping their juices. Tear 1/4 oz fresh basil and set aside for finishing.

2. Remove the casings from 8 oz Italian chicken sausage if present. The sausage is already seasoned, so do not add salt to it.

3. Bring 2 quarts water to a boil in a covered pot. Add 2 tablespoons plus 1/4 teaspoon fine sea salt. While the water heats, begin the sauce.

4. Heat 1 tablespoon olive oil in a large, deep skillet over medium-high heat. Add the prepared sausage and cook for 5–7 minutes, breaking it into bite-size crumbles, until lightly browned.

5. Add the prepared zucchini to the skillet and cook for 4 minutes, stirring occasionally, until lightly golden. Add 2 teaspoons fresh diced garlic and stir for 30 seconds.

6. Stir the prepared tomatoes and their juices into the skillet with 1/2 teaspoon fine sea salt, 1/4 teaspoon black pepper and 1/4 cup water. Use this modest amount of sauce salt because the sausage is seasoned. Reduce the heat to medium-low and simmer uncovered for 8–10 minutes, stirring occasionally, until the tomatoes become saucy, the zucchini is tender and the sausage reaches 165°F.

7. While the sauce simmers, add 6 oz dry penne to the boiling water and cook for the package's al dente time. Reserve 1/2 cup pasta water, then drain.

8. Add the drained penne and 2 tablespoons reserved pasta water to the skillet. Toss over medium heat for 1–2 minutes until the sauce coats the pasta, adding more reserved water 1 tablespoon at a time only if needed. Remove from the heat and fold in half the prepared basil.

9. Divide between two shallow bowls, distributing the sausage and zucchini evenly. Scatter the rest of the prepared basil over the top and serve.

Want more detail? See the temperature guide.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin

  1 pound $2.99
• Kroger® Sweet Corn on the Cob

  2 ears $2.50
• Fresh yellow nectarine

  1 large, about 1/2 pound $1.88
• Red onion

  1 ounce, about 2 tablespoons finely diced $1.19
• Organic lime

  1 $1.29
• Fresh diced garlic

  1 teaspoon $3.49
• Olive oil

  2 tablespoons
• Fine sea salt

  1 3/4 teaspoons
• Brown sugar

  1 teaspoon
• Ground allspice

  1/2 teaspoon
• Dried thyme

  1/2 teaspoon
• Ground black pepper

  1/4 teaspoon
• Cayenne pepper

  1/8 teaspoon

Instructions

1. Preheat a grill to medium-high, about 400–425°F, leaving one area without direct heat. Clean and oil the grate according to your grill’s instructions.

2. Trim the silverskin from 1 pound pork tenderloin and pat dry. Mix the following into a spice paste:

   • 1 tablespoon olive oil
   • 1 teaspoon fine sea salt
   • 1 teaspoon brown sugar
   • 1 teaspoon fresh diced garlic
   • 1/2 teaspoon ground allspice
   • 1/2 teaspoon dried thyme
   • 1/4 teaspoon ground black pepper
   • 1/8 teaspoon cayenne pepper

   Rub the paste over the pork and let it season for 10 minutes while you prepare the vegetables and salsa.

3. Prepare and combine the salsa ingredients in a bowl:

   • 1 large nectarine, about 1/2 pound: pit and cut into small dice
   • 1 ounce red onion: finely dice
   • 1 lime: squeeze in its juice
   • 1 teaspoon olive oil
   • 1/2 teaspoon fine sea salt

   Toss gently and set aside.

4. Remove the husks and silk from 2 ears sweet corn. Brush with 2 teaspoons olive oil and sprinkle with 1/4 teaspoon fine sea salt.

5. Grill the seasoned pork with the lid closed, turning every 4–5 minutes, until browned and the thickest part reaches 145°F, about 16–22 minutes. Move it to the indirect-heat area if the surface darkens too quickly. Transfer to a clean cutting board and rest for 5 minutes.

6. During the pork’s final 12 minutes of cooking, add the prepared corn to the grill. Cook for 10–12 minutes, turning every few minutes, until tender with lightly charred patches; move to indirect heat to keep warm if needed.

7. Slice the rested pork across the grain. Divide between two plates, spoon the nectarine salsa and its juices alongside, and serve each portion with an ear of grilled corn.

Want more detail? See the temperature guide.

Ingredients

• Fresh Coho Salmon Fillet

  12 oz, cut into 2 portions $14.99
• Fresh Bagged Green Beans

  8 oz $2.19
• Yukon Gold Potatoes

  12 oz $1.29
• Organic Lemon

  1 $1.29
• Fresh Baby Dill

  1/4 oz, about 2 tablespoons chopped $2.49
• Unsalted butter

  2 tablespoons
• Olive oil

  1 tablespoon
• Fine sea salt

  1 5/8 teaspoons
• Ground black pepper

  1/4 teaspoon

Instructions

1. Heat the oven to 425°F with racks in the upper and lower thirds. Line two rimmed sheet pans with parchment. Scrub 12 oz Yukon Gold potatoes and cut into 3/4-inch cubes.

2. Toss the potatoes on one pan with 2 teaspoons olive oil and 1/2 teaspoon fine sea salt. Spread out and roast on the lower rack for 20 minutes.

3. While the potatoes roast, trim 8 oz green beans. Finely chop 1/4 oz fresh dill. Zest 1 lemon to yield 1 teaspoon zest, then squeeze 1 tablespoon juice from one half; cut the other half into wedges.

4. Pat 12 oz coho salmon dry, remove any pin bones, and cut into 2 equal portions if needed. Season the flesh with 3/4 teaspoon fine sea salt and 1/4 teaspoon black pepper. Set skin-side down on the second pan and refrigerate until the potatoes finish their initial roast.

5. Turn the potatoes. Toss the trimmed green beans with 1 teaspoon olive oil and 3/8 teaspoon fine sea salt, then spread them beside the potatoes. Return that pan to the lower rack and place the salmon on the upper rack. Roast for 10–14 minutes, until the salmon reaches 125°F in its thickest part and the vegetables are tender. Transfer the salmon to a warm plate and rest for 3 minutes; leave the vegetables in the oven during the rest if they need more color.

6. While the salmon roasts, melt 2 tablespoons unsalted butter in a small light-colored saucepan over medium heat. Swirl frequently for 3–5 minutes, until the milk solids turn golden brown and smell nutty. Remove from the heat, let the bubbling subside briefly, and carefully stir in the prepared lemon juice, lemon zest, and chopped dill.

7. Arrange the roasted potatoes and green beans on two warm plates. Nestle a salmon portion alongside, spoon the lemon-dill brown butter over the fish, and serve with the prepared lemon wedges.

Want more detail? See the temperature guide.