Careme

Ingredients

• Fresh Coho Salmon Fillet

  12 ounces, cut into 2 portions $14.99
• Fresh Sweet Corn on the Cob-Each

  3 ears $0.33
• Zucchini

  8 ounces $1.79
• Fresh Roma Tomato

  8 ounces $1.29
• Peeled garlic

  2 cloves $2.99
• Fresh basil

  1/2 ounce $2.49
• Lemon

  1, yielding 1 teaspoon zest and 1 tablespoon juice $1.29
• Unsalted butter

  1 tablespoon
• Olive oil

  1 tablespoon plus 1 teaspoon
• Fine sea salt

  2 teaspoons, divided
• Ground black pepper

  1/4 teaspoon

Instructions

1. Heat the oven to 400°F. Pat 12 ounces coho salmon dry, remove any pin bones, and cut into 2 portions. Season evenly with 3/4 teaspoon fine sea salt and refrigerate while preparing the vegetables.

2. Shuck 3 ears sweet corn and slice the kernels from the cobs into a bowl. Scrape the cobs with the back of a knife to collect their milky juices. Mince 2 garlic cloves.

3. Cut 8 ounces zucchini into 1/2-inch cubes and 8 ounces Roma tomatoes into 3/4-inch pieces, keeping them separate. Tear 1/2 ounce basil leaves. Zest and juice 1 lemon, measuring out 1 teaspoon zest and 1 tablespoon juice.

4. Melt 1 tablespoon unsalted butter in a small saucepan over medium heat. Add the minced garlic and cook for 30 seconds without browning. Add the corn kernels and their juices, 1/2 teaspoon fine sea salt, and 1/2 cup water. Cover and simmer over medium-low heat for 10–12 minutes, stirring occasionally, until tender.

5. Take the saucepan off the heat. Add 2 teaspoons lemon juice and blend the corn with an immersion blender until very smooth, tilting the pan carefully to keep the blade submerged. If needed, blend in up to 2 tablespoons water for a soft, spoonable purée. Cover and keep warm over the lowest heat.

6. Place the seasoned salmon skin-side down on a parchment-lined baking sheet. Rub the tops with 1 teaspoon olive oil and the measured 1 teaspoon lemon zest; sprinkle with 1/4 teaspoon ground black pepper. Roast for 8–12 minutes, depending on thickness, until the center reaches 125°F. Rest for 3 minutes. Cook the vegetables while the fish roasts.

7. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the prepared zucchini and cook for 4–5 minutes, turning occasionally, until golden. Add the prepared tomatoes and 3/4 teaspoon fine sea salt; cook for 2–3 minutes, just until the tomatoes soften but retain their shape. Remove from the heat and fold in the torn basil and the remaining 1 teaspoon lemon juice.

8. Spoon the warm corn purée into two shallow bowls and sweep it into broad circles. Set a salmon portion over each, leaving the skin behind if preferred. Arrange the zucchini and tomatoes alongside, spooning their juices around the purée.

Want more detail? See the temperature guide.

Ingredients

• Kroger® Ground Pork

  12 oz $3.99
• Fresh Bagged Green Beans

  12 oz $2.19
• Jasmine rice

  1/2 cup dry (about 3.2 oz) $3.59
• Garlic

  3 cloves $0.79
• Thai basil

  0.5 oz $2.49
• Neutral cooking oil

  1 tablespoon
• Soy sauce

  1 tablespoon
• Fish sauce

  2 teaspoons
• Brown sugar

  1 teaspoon
• Crushed red pepper flakes

  1/4 teaspoon
• Fine table salt

  3/8 teaspoon, divided

Instructions

1. Rinse 1/2 cup dry jasmine rice and drain. Put it in a small saucepan with 3/4 cup water and 1/8 teaspoon fine table salt. Bring to a boil, cover and reduce the heat to low. Simmer for 15 minutes, then remove from the heat and let stand, covered, for 10 minutes. Prepare the stir-fry while the rice cooks.

2. Gently mix 12 oz ground pork with 1/4 teaspoon fine table salt. Set aside while you prepare the vegetables; the modest presalting leaves room for the salty sauces.

3. Trim 12 oz green beans and cut into 1-inch pieces. Peel and finely chop 3 garlic cloves. Pick the leaves and tender tips from 0.5 oz Thai basil, discarding tough stems; keep the basil separate.

4. Stir together the sauce in a small bowl:

   • 1 tablespoon soy sauce
   • 2 teaspoons fish sauce
   • 1 teaspoon brown sugar
   • 1/4 teaspoon crushed red pepper flakes
   • 2 tablespoons water

5. Heat a large skillet or wok over medium-high heat. Add 1 tablespoon neutral cooking oil and the prepared green beans. Stir-fry for 3 minutes, then add 3 tablespoons water. Cover and steam for 3 minutes, until bright green and nearly tender. Uncover, let excess water evaporate and transfer the beans to a plate.

6. Add the seasoned pork to the same skillet. Spread it out and let it brown undisturbed for 2 minutes, then break it into small crumbles and stir-fry for 3–4 minutes. Add the chopped garlic and cook, stirring, for 30 seconds.

7. Return the beans to the skillet and pour in the sauce. Toss over medium-high heat for 1–2 minutes, until the sauce lightly coats everything, the beans are crisp-tender and the pork reaches 160°F. Turn off the heat and fold in the Thai basil just until wilted.

8. Fluff the rice and divide between two bowls. Spoon the pork and green bean stir-fry alongside, letting the glossy sauce run into the rice, and serve immediately.

Want more detail? See the temperature guide.

Ingredients

• La Preferida® Lentils Dry Beans

  1/2 cup dry (about 3.5 oz) $1.59
• Kroger® Enriched Long Grain White Rice

  1/3 cup dry (about 2.3 oz) $1.79
• Eggplant

  1 medium (about 1 lb) $1.99
• Fresh Roma tomatoes

  1/2 lb $1.29
• Jumbo sweet onion

  1/2 lb $1.39
• Garlic

  2 cloves $0.79
• Organic Italian parsley

  1/4 bunch, yielding about 1/4 cup chopped $1.99
• Organic lemon

  1 $1.29
• Olive oil

  3 tablespoons
• Fine sea salt

  1 3/4 teaspoons
• Ground cumin

  1/2 teaspoon
• Sweet paprika

  1/2 teaspoon
• Ground black pepper

  1/4 teaspoon

Instructions

1. Heat the oven to 425°F and line a large rimmed baking sheet with parchment. Cut 1 medium eggplant (about 1 lb) into 3/4-inch cubes. Core 1/2 lb Roma tomatoes and cut into thick wedges.

2. Thinly slice 1/2 lb sweet onion and mince 2 garlic cloves. Chop 1/4 bunch parsley to yield about 1/4 cup. Cut 1 lemon in half; squeeze one half to yield about 1 tablespoon juice and cut the other half into wedges. Keep these prepared ingredients separate.

3. Rinse and pick over 1/2 cup dry lentils. Place in a small saucepan with 3 cups water and 1/4 teaspoon fine sea salt. Bring to a boil, then lower to a gentle simmer and cook uncovered for 20–25 minutes, until tender but intact. Drain well. Continue with the vegetables and rice while the lentils cook.

4. Toss the eggplant on the baking sheet with 1 1/2 tablespoons olive oil and 3/4 teaspoon fine sea salt. Spread in a single layer and roast for 15 minutes. Turn the eggplant, then add the tomato wedges, coating them with 1/2 tablespoon olive oil and 1/4 teaspoon fine sea salt. Roast for another 15–20 minutes, until the eggplant is creamy inside and golden at the edges.

5. Heat 1 tablespoon olive oil in a small, heavy saucepan over medium heat. Add the sliced onion and cook for 10–12 minutes, stirring occasionally, until soft and golden. Meanwhile, rinse 1/3 cup dry white rice and drain well.

6. Stir the following into the golden onions:

   • The prepared minced garlic
   • 1/2 teaspoon ground cumin
   • 1/2 teaspoon sweet paprika
   • 1/4 teaspoon ground black pepper

   Cook, stirring, for 30 seconds. Add the rinsed rice, 2/3 cup water and 1/2 teaspoon fine sea salt. Bring to a simmer, cover and reduce the heat to low. Cook for 15 minutes, then remove from the heat and let stand, covered, for 5 minutes.

7. Fluff the rice and gently fold in the drained lentils. Combine the chopped parsley with the prepared lemon juice in a small bowl.

8. Divide the lentil pilaf between two shallow bowls. Arrange the roasted eggplant and tomatoes over the top, spoon over the lemony parsley and serve with the lemon wedges.

Want more detail? See the temperature guide.