Careme

Ingredients

• Kroger® Fresh Natural Pork Tenderloin

  1 lb $8.29
• Zucchini

  12 oz $1.29
• Private Selection® Petite Medley Snacking Tomatoes

  10 oz $3.50
• Jumbo Red Onion

  4 oz $2.29
• Kroger® Fresh Lemon

  1 lemon, yielding 1 tsp zest and 2 tbsp juice $4.99
• Garlic

  2 cloves $0.99
• Extra-virgin olive oil

  3 tbsp
• Dried oregano

  1½ tsp
• Kosher salt

  1 tsp
• Black pepper

  ½ tsp
• Parsley

  2 tbsp chopped $1.89
• Chateau Ste. Michelle Sauvignon Blanc Washington White Wine

  750 ml $7.97

Instructions

1. Slice 12 oz zucchini lengthwise into ½-inch planks, halve 10 oz tomatoes, thinly slice 4 oz red onion, mince 2 garlic cloves, chop 2 tbsp parsley, and zest and juice 1 lemon to yield 1 tsp zest and 2 tbsp juice.
2. Coat 1 lb pork tenderloin with 1 tbsp olive oil, 1 tsp lemon zest, 1 tbsp lemon juice, 2 minced garlic cloves, 1 tsp dried oregano, ½ tsp kosher salt, and ¼ tsp black pepper; marinate at room temperature for 15 minutes.
3. Preheat a grill to medium-high, about 425–450°F, and clean and oil the grates while the pork marinates.
4. Toss 12 oz zucchini planks with 1 tbsp olive oil, ¼ tsp kosher salt, and ⅛ tsp black pepper.
5. Grill the 1 lb marinated pork tenderloin for 16–20 minutes, turning every 4–5 minutes, until its center reaches 145°F; during the final 8 minutes, grill the 12 oz seasoned zucchini for 3–4 minutes per side. Rest the pork for 5 minutes.
6. Toss 10 oz halved tomatoes and 4 oz sliced red onion with 1 tbsp olive oil, 1 tbsp lemon juice, ½ tsp dried oregano, ¼ tsp kosher salt, ⅛ tsp black pepper, and 2 tbsp chopped parsley; slice the 1 lb rested pork and plate it with the 12 oz grilled zucchini and tomato-onion salad.

Ingredients

• Kroger® Wild Caught Large Raw Gulf Shrimp Peeled & Deveined Tail Off

  12 ounces $7.00
• Kroger® Sugar Snap Peas

  8 ounces $3.99
• Kroger® Basmati Rice

  3/4 cup $2.79
• Ginger Root

  1 tablespoon minced $4.99
• Garlic

  2 cloves $0.99
• Green Onions

  2 $1.50
• Water

  1 1/8 cups plus 3 tablespoons
• Kosher salt

  1/2 teaspoon
• Cornstarch

  2 teaspoons
• Black pepper

  1/4 teaspoon
• Low-sodium soy sauce

  2 1/2 tablespoons
• Oyster sauce

  1 tablespoon
• Rice vinegar

  2 teaspoons
• Honey

  1 teaspoon
• Toasted sesame oil

  1 teaspoon
• Neutral cooking oil

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

  1 bottle, well chilled $14.99

Instructions

1. Pat 12 ounces shrimp dry, trim 8 ounces sugar snap peas, mince 1 tablespoon ginger and 2 garlic cloves, and thinly slice 2 green onions while keeping their white and green parts separate.
2. Rinse 3/4 cup basmati rice. Combine the 3/4 cup rice, 1 1/8 cups water, and 1/4 teaspoon kosher salt in a saucepan; bring to a boil, cover, and cook over low heat for 15 minutes. Remove from the heat and rest, covered, for 5 minutes.
3. Whisk 2 1/2 tablespoons low-sodium soy sauce, 1 tablespoon oyster sauce, 2 teaspoons rice vinegar, 1 teaspoon honey, 1 teaspoon toasted sesame oil, 1 teaspoon cornstarch, and 3 tablespoons water until smooth.
4. Toss 12 ounces shrimp with 1 teaspoon cornstarch, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Heat 1 tablespoon neutral cooking oil in a wok or large skillet over high heat; stir-fry the seasoned shrimp for 2 to 3 minutes, until opaque and cooked through, then transfer it to a plate.
5. Add 1 tablespoon neutral cooking oil to the hot wok. Stir-fry 8 ounces sugar snap peas for 2 minutes, then add 1 tablespoon minced ginger, 2 minced garlic cloves, and the white parts of 2 green onions; stir-fry for 30 seconds.
6. Return the cooked contents of the plate to the wok, whisk and add all of the prepared sauce, and toss for 1 to 2 minutes until glossy and thickened. Fold in the green parts of 2 green onions.
7. Fluff the cooked rice, divide it between 2 shallow bowls, spoon the stir-fry over the top, and serve immediately.

Ingredients

• King Salmon Fillet (Wild Caught Previously Frozen)

  1 lb $39.99
• Fresh Organic Heirloom Tomato

  1 lb $3.49
• Yukon Gold Potatoes

  12 oz $1.49
• Fresh Organic Lemon

  1, yielding 1 teaspoon zest and 1 tablespoon juice $2.00
• Garlic

  2 cloves, minced $0.99
• Parsley

  1/4 cup, finely chopped $1.89
• Panko breadcrumbs

  1/4 cup
• Capers

  1 tablespoon, drained and chopped
• Extra-virgin olive oil

  3 tablespoons
• Unsalted butter

  1 tablespoon
• Dried oregano

  1 teaspoon
• Kosher salt

  3/4 teaspoon
• Black pepper

  3/8 teaspoon

Instructions

1. Heat the oven to 450°F and line two rimmed sheet pans with parchment paper. Halve 12 ounces Yukon Gold potatoes, cut 1 pound Fresh Organic Heirloom Tomato into thick wedges, mince 2 garlic cloves, finely chop 1/4 cup parsley, and zest 1 Fresh Organic Lemon to obtain 1 teaspoon zest before squeezing out 1 tablespoon juice.
2. Place the halved pieces in a saucepan, cover with cold water by 1 inch, and bring to a boil over high heat. Reduce to a steady simmer and cook for 10 minutes, until barely fork-tender, then drain well.
3. Gently crush the drained pieces to about 1/2-inch thickness and coat with 1 tablespoon extra-virgin olive oil, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Arrange cut-side down on the first pan, dot with 1 tablespoon unsalted butter, and roast on the lower rack for 10 minutes.
4. Fold up the edges of a large sheet of foil to make a shallow boat on one side of the second pan. Place the prepared 1 pound tomato wedges inside and toss with 1 tablespoon extra-virgin olive oil, 1 teaspoon dried oregano, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper; keep all juices contained inside the boat.
5. Pat 1 pound King Salmon Fillet dry, brush with 1 tablespoon lemon juice, and place on the open side of the second pan. Mix 1 teaspoon lemon zest, 2 minced garlic cloves, 1/4 cup finely chopped parsley, 1/4 cup panko breadcrumbs, 1 tablespoon drained and chopped capers, 1 tablespoon extra-virgin olive oil, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper; press the mixture evenly over the top.
6. After the first pan has roasted for 10 minutes, rotate it and place the second pan on the upper rack. Roast both pans for 10–12 minutes, until the crust is golden, the crushed pieces are crisp, and the center of the fillet reaches 125–130°F for medium or 145°F for fully cooked.
7. Rest the 1 pound salmon fillet for 3 minutes, then divide it between two warmed plates and serve with the crisp crushed potatoes, roasted tomato wedges, and contained tomato juices spooned around the plates.