Careme

Ingredients

• Kroger® Pork Center Cut Chop Bone In

  1 pork chop, about 8 oz bone-in $4.79
• Baby spinach

  2 packed cups
• Snap peas

  3/4 cup, strings removed
• Carrot

  1 small, peeled into ribbons or thinly sliced
• Fresh organic strawberries

  1/2 cup, hulled and sliced $6.99
• Fresh medium ripe avocado

  1/2 avocado, sliced $1.50
• Green top red radishes

  2 radishes, thinly sliced $1.99
• Kroger® Fresh lemons

  1/2 lemon, zested and juiced $4.99
• Simple Truth Organic® Basil

  1 tablespoon chopped $2.79
• Olive oil

  1 tablespoon, divided
• Apple cider vinegar or white wine vinegar

  1 teaspoon
• Dijon mustard

  1/2 teaspoon
• Honey

  1/2 teaspoon
• Garlic powder

  1/4 teaspoon
• Kosher salt and black pepper

  to taste
• Meiomi California Pinot Noir

  750 ml $19.99

Instructions

1. Heat a grill or grill pan to medium-high, then pat the pork chop dry and season it with lemon zest, garlic powder, salt, pepper, and 1 teaspoon olive oil; let it sit while you prep the salad.
2. Slice the strawberries, avocado, and radishes; remove strings from the snap peas and cut them in half on a diagonal, then shave or thinly slice the carrot.
3. Whisk lemon juice, vinegar, Dijon, honey, 2 teaspoons olive oil, a pinch of salt, and black pepper in a medium bowl to make a bright vinaigrette.
4. Grill the pork chop for 4–6 minutes per side, depending on thickness, until nicely marked and the center reaches 145°F; transfer to a plate and rest for 5 minutes.
5. While the pork rests, add the spinach, snap peas, carrot, strawberries, radishes, avocado, and basil to the bowl with the vinaigrette and toss gently so the avocado stays intact.
6. Slice the pork off the bone if desired, plate it beside the spinach snap pea salad, and spoon any resting juices over the chop before serving.

Ingredients

• large peeled and deveined raw shrimp

  6 oz, thawed if frozen and patted dry $8.99
• vermicelli rice noodles

  2.5 oz $3.99
• snap peas

  1 cup, strings removed
• asparagus

  4 spears, trimmed and cut into 2-inch pieces
• spinach

  1 packed cup
• fresh red hothouse bell pepper

  1/2 pepper, thinly sliced $1.25
• ginger root

  1 teaspoon finely grated $4.99
• garlic

  1 small clove, minced $1.50
• fresh organic lime

  1/2 lime, juiced, plus wedges if desired $1.50
• Thai basil

  2 tablespoons torn leaves $2.79
• low-sodium soy sauce

  1 tablespoon
• fish sauce

  1 teaspoon
• brown sugar or honey

  1 teaspoon
• chili garlic sauce or sriracha

  1/2 to 1 teaspoon
• neutral cooking oil

  2 teaspoons
• Charles Smith Wines Kungfu Girl Riesling Washington White Wine

  750 ml $13.99

Instructions

1. Prep the vegetables, pat the shrimp very dry, and stir together the soy sauce, fish sauce, lime juice, brown sugar or honey, chili garlic sauce, grated ginger, and minced garlic in a small bowl.
2. Cook or soak the rice noodles according to the package directions until just tender, then drain and rinse briefly with cool water so they do not clump.
3. Heat a large skillet or wok over medium-high heat, add 1 teaspoon oil, then stir-fry the snap peas, asparagus, and bell pepper for 2 to 3 minutes until bright and crisp-tender; transfer to a plate.
4. Add the remaining 1 teaspoon oil to the skillet, add the shrimp in a single layer, and cook for 1 to 2 minutes per side until pink and just opaque.
5. Return the vegetables to the skillet, add the drained noodles and spinach, pour in the sauce, and toss for 1 to 2 minutes until the spinach wilts and everything is glossy and hot.
6. Taste and adjust with an extra squeeze of lime or a splash of soy sauce if needed, then fold in the Thai basil off the heat.
7. Plate in a shallow bowl with any extra lime wedges and serve immediately while the snap peas are still crisp.

Ingredients

• Simple Truth® Natural Boneless Skinless Fresh Chicken Breast Family Pack BIG DEAL!

  6 oz chicken breast $5.49
• Simple Truth Organic® Quinoa

  1/4 cup dry $5.49
• Cabbage

  1 1/2 cups thinly sliced
• Carrot

  1/2 small carrot, grated or cut into thin matchsticks
• Asparagus

  4 oz, woody ends trimmed and cut into 2-inch pieces
• Onion

  1/4 small onion, thinly sliced
• Fresh Organic Lime

  1 lime, juiced $1.50
• Fresh Medium Ripe Avocado

  1/2 avocado, sliced $1.50
• Olive oil

  2 teaspoons, divided
• Chili powder

  1 teaspoon
• Ground cumin

  1/2 teaspoon
• Garlic powder

  1/4 teaspoon
• Smoked paprika

  1/4 teaspoon
• Honey

  1/2 teaspoon
• Kosher salt and black pepper

  to taste
• Hot sauce

  optional, to taste
• Oyster Bay Sauvignon Blanc New Zealand White Wine

  750 ml $8.97

Instructions

1. Rinse the quinoa in a fine-mesh strainer; thinly slice the cabbage and onion, grate or matchstick-cut the carrot, trim and cut the asparagus, juice the lime, and slice the avocado.
2. Bring the quinoa, 1/2 cup water, and a pinch of salt to a boil in a small saucepan; cover, reduce heat to low, and cook 14 to 16 minutes until the water is absorbed, then let stand covered off heat for 5 minutes and fluff with a fork.
3. While the quinoa cooks, toss the cabbage, carrot, half the lime juice, honey, 1/2 teaspoon olive oil, a pinch of salt, and black pepper in a bowl; massage lightly with your hands for 30 seconds so the slaw softens but stays crisp.
4. Pat the chicken dry, then season with chili powder, cumin, garlic powder, smoked paprika, salt, pepper, and 1/2 teaspoon olive oil.
5. Heat 1 teaspoon olive oil in a skillet over medium-high heat; cook the chicken 5 to 6 minutes per side, lowering the heat if the spices darken too quickly, until the thickest part reaches 165°F; transfer to a cutting board to rest for 5 minutes.
6. In the same skillet, add the onion and asparagus with a pinch of salt and cook over medium heat for 3 to 5 minutes until the asparagus is crisp-tender and lightly blistered; squeeze in the remaining lime juice and scrape up the browned bits.
7. Slice the rested chicken across the grain; spoon the quinoa into a bowl, top with the asparagus-onion mixture, sliced chicken, cabbage slaw, and avocado, then finish with hot sauce if you like.