Careme

Ingredients

• Fresh Sockeye Salmon Fillet Wild Caught (sustainably sourced)

  12 oz $15.99
• Zucchini

  1 lb $1.29
• Private Selection™ Fresh Skylar Rae Super Sweet Washington Cherries

  1/2 cup, pitted $5.99
• Private Selection® Walla Walla Sweet Onions

  1/4 cup, finely diced $3.99
• Simple Truth Organic® Baby Dill

  2 tablespoons, chopped $2.49
• Fresh Organic Lemon

  1 $1.29
• Extra-virgin olive oil

  2 tablespoons, divided
• Dijon mustard

  1 teaspoon
• Honey

  1 teaspoon
• Kosher salt

  3/4 teaspoon, divided
• Black pepper

  1/4 teaspoon

Instructions

1. Preheat a clean grill to medium-high heat, about 425°F, and lightly oil the grates. Pit and chop the cherries, dice the onion, chop the dill, and zest and juice half the lemon.
2. Combine the cherries, onion, dill, lemon zest, 1 tablespoon lemon juice, Dijon mustard, honey, 1 tablespoon olive oil, 1/4 teaspoon salt, and a pinch of pepper; let the relish stand while you grill.
3. Trim the zucchini and slice it lengthwise into planks about 1/2 inch thick. Toss with 2 teaspoons olive oil, 1/4 teaspoon salt, and a pinch of pepper.
4. Pat the salmon dry and divide it into two portions. Rub with the remaining teaspoon of olive oil and season with the remaining 1/4 teaspoon salt and pepper.
5. Grill the zucchini for 3–4 minutes per side until striped and tender. Grill the salmon for 3–5 minutes per side, turning carefully, until it reaches 145°F in the thickest part; transfer it to a plate and rest for 3 minutes.
6. Arrange the grilled zucchini on two plates, add the salmon, and spoon the Washington cherry–dill relish over the top. Serve with the remaining lemon half cut into wedges.

Ingredients

• Choice Boneless Beef Flank Steak Family Pack (2 per Pack)

  12 ounces $13.99
• Cucumber

  1 medium $0.89
• Private Selection® Walla Walla Sweet Onions

  1/4 medium onion $3.99
• Kroger® Jasmine Rice

  1/2 cup dry $3.69
• Garlic

  2 cloves $0.79
• Organic Ginger Root

  1-inch piece $3.99
• Fresh Organic Lime

  1 $1.29
• Low-sodium soy sauce

  3 tablespoons
• Gochujang

  1 tablespoon
• Honey or brown sugar

  2 teaspoons
• Toasted sesame oil

  2 teaspoons
• Rice vinegar

  1 1/2 tablespoons
• Neutral cooking oil

  2 teaspoons
• Sesame seeds

  1 teaspoon
• Kosher salt

  as needed

Instructions

1. Mince the garlic and ginger; thinly slice the cucumber and Walla Walla onion. Whisk together the soy sauce, sesame oil, and juice from half the lime, then divide the mixture between two bowls.
2. Add half the garlic and ginger to one bowl. Pat the steak dry, coat it with this marinade, and leave it at room temperature for 15 minutes. Stir the gochujang, honey, and remaining garlic and ginger into the second bowl to make a clean glaze.
3. Meanwhile, rinse the rice and combine it with 3/4 cup water and a pinch of salt. Bring to a boil, cover, and cook over low heat for 15 minutes; remove from the heat and let stand, covered, for 5 minutes.
4. Toss the cucumber and onion with the rice vinegar, juice from the remaining lime half, sesame seeds, and a pinch of salt; set aside to lightly pickle.
5. Remove the steak from the marinade and thoroughly blot its surface dry. Heat a heavy skillet over medium-high heat, add the neutral oil, and sear the steak for 1–2 minutes per side until well browned.
6. Reduce the heat to medium and cook for another 2–4 minutes, turning occasionally, until the center reaches 128–132°F. During the final 30–60 seconds, pour in the clean glaze and turn the steak as it bubbles and thickens. Transfer the steak to a board and rest for 5 minutes, allowing it to finish around 130–135°F.
7. Fluff the rice and divide it between two plates. Slice the steak thinly against the grain and plate it with the rice and cucumber salad, spooning the cooked skillet glaze over the beef.

Ingredients

• Kroger® Fresh Natural Pork Loin Boneless

  12 oz, cut into two 1¼-inch-thick chops $1.99
• Fresh On the Vine Red Tomatoes by the Bunch (4-5 tomatoes per bunch)

  10 oz $1.99
• Zucchini

  6 oz $1.29
• Private Selection® Walla Walla Sweet Onions

  3 oz $3.99
• Canned cannellini beans

  1 (15 oz) can, drained and rinsed
• Garlic

  1 clove $0.79
• Extra-virgin olive oil

  3 tablespoons, divided
• Balsamic vinegar

  1½ tablespoons
• Dried rosemary

  1 teaspoon
• Dried oregano

  1 teaspoon
• Garlic powder

  1/2 teaspoon
• Kosher salt

  1¼ teaspoons, divided
• Black pepper

  1/2 teaspoon

Instructions

1. Heat the oven to 425°F. Cut the tomatoes into wedges, slice the zucchini into thick half-moons, cut the onion into wedges, and finely grate or mince the fresh garlic.
2. Pat the pork chops dry. Rub them with 1/2 tablespoon olive oil, the rosemary, oregano, garlic powder, 1/2 teaspoon salt, and the black pepper; set aside while the vegetables begin roasting.
3. On a large rimmed sheet pan, toss the tomatoes, zucchini, onion, and cannellini beans with 2 tablespoons olive oil and the remaining 3/4 teaspoon salt. Spread everything in a single layer with room in the center of the pan.
4. Roast the vegetables and beans for 12 minutes, then stir them and place the pork chops in the cleared center of the pan.
5. Roast for another 10–14 minutes, checking early, until the pork reaches 145°F in the center. Transfer the pork to a board and rest for 5 minutes; leave the vegetables in the oven during the rest if they need more browning.
6. Mix the balsamic vinegar, fresh garlic, and remaining 1/2 tablespoon olive oil. Toss this dressing with the hot vegetables and lightly crush several tomatoes into the pan juices.
7. Slice the rested pork across the grain and plate it with the roasted vegetables and beans, spooning the balsamic tomato juices over the top.