Careme

Ingredients

• Kroger® Fresh Natural Pork Tenderloin

  1 lb $2.99
• Fresh Sweet Corn on the Cob-Each

  2 ears $0.33
• Zucchini

  1/2 lb $1.79
• Fresh Roma Tomato

  1/2 lb $1.29
• Organic lime

  1 $1.29
• Organic cilantro

  1/4 bunch $1.69
• Olive oil

  2 tablespoons
• Table salt

  2 teaspoons
• Ground cumin

  1 teaspoon
• Smoked paprika

  1 teaspoon
• Dried oregano

  1/2 teaspoon
• Ground black pepper

  1/4 teaspoon

Instructions

1. Trim the silverskin from 1 lb pork tenderloin and pat dry. Season all over with 1 teaspoon table salt and set aside while you prepare the grill and vegetables.

2. Preheat a grill to medium-high, about 425°F, with a cooler zone available. Clean and oil the grates using a little of the measured oil in the next step.

3. Combine the pork rub in a small bowl:

   • 1 tablespoon olive oil, reserving a little for the grill grates
   • 1 teaspoon ground cumin
   • 1 teaspoon smoked paprika
   • 1/2 teaspoon dried oregano
   • 1/4 teaspoon ground black pepper

   Rub the mixture over the salted pork.

4. Husk 2 ears sweet corn and remove the silk. Trim 1/2 lb zucchini and slice lengthwise into 1/2-inch-thick planks. Brush the corn and zucchini with 1 tablespoon olive oil.

5. Prepare the salad base in a large bowl:

   • 1/2 lb Roma tomatoes, diced, with their juices
   • 1 lime, finely zested and juiced
   • 1/4 bunch cilantro, leaves and tender stems chopped
   • 1 teaspoon table salt

   Stir together; this seasoning will also dress the grilled corn and zucchini.

6. Grill the pork for 16–22 minutes, turning every 4–5 minutes, until the center reaches 145°F. Move it to the cooler zone if the rub darkens too quickly. Transfer to a cutting board and rest for 5 minutes.

7. While the pork grills, cook the corn alongside it for 10–12 minutes, turning occasionally, until lightly charred and tender. Grill the zucchini for 3–4 minutes per side until marked and just tender. Transfer the vegetables to a separate board and let cool for 3 minutes.

8. Cut the corn kernels from the cobs and chop the grilled zucchini into bite-size pieces. Toss both into the tomato-lime salad base.

9. Slice the rested pork across the grain into medallions. Divide the grilled vegetable salad between two plates, arrange the pork alongside it and spoon any resting juices over the meat.

Want more detail? See the temperature guide.

Ingredients

• Boneless skinless fresh chicken thighs

  12 oz $4.49
• Fresh green beans

  12 oz $2.19
• Long-grain white rice

  1/2 cup dry $1.79
• Peeled garlic

  4 cloves (about 1/2 oz) $2.99
• Fresh ginger

  1/2 oz $3.99
• Fine sea salt

  7/8 teaspoon
• Neutral cooking oil

  1 1/2 tablespoons
• Reduced-sodium soy sauce

  1 tablespoon
• Unseasoned rice vinegar

  1 tablespoon
• Cornstarch

  2 teaspoons
• Sugar

  1 teaspoon
• Toasted sesame oil

  1 teaspoon

Instructions

1. Cut 12 oz chicken thighs into thin, bite-size strips. Toss with 1/2 teaspoon fine sea salt and set aside while you prepare the other components; this seasoning allows for the soy sauce added later. Wash your hands and clean the board and knife.

2. Rinse 1/2 cup dry long-grain white rice. Combine in a small saucepan with 1 cup water and 1/8 teaspoon fine sea salt. Bring to a boil, cover, reduce the heat to low, and cook for 18–20 minutes until tender. Remove from the heat and let stand, covered, for 5 minutes. Prepare the stir-fry while it cooks.

3. Trim 12 oz green beans and cut into 2-inch lengths. Mince 4 peeled garlic cloves (about 1/2 oz). Peel and finely grate 1/2 oz fresh ginger, keeping the aromatics separate from the beans.

4. Whisk the sauce ingredients together in a small bowl:

   • 1 tablespoon reduced-sodium soy sauce
   • 1 tablespoon unseasoned rice vinegar
   • 2 teaspoons cornstarch
   • 1 teaspoon sugar
   • 1/3 cup cool water

   Set the sauce beside the stove.

5. Heat a large, 12-inch skillet over medium-high heat. Add 1 tablespoon neutral oil, then spread the seasoned chicken in a single layer. Cook undisturbed for 2 minutes, then stir-fry for 3–4 minutes until browned. Transfer to a clean plate; it will finish cooking in the sauce.

6. Add the remaining 1/2 tablespoon neutral oil to the skillet, followed by the prepared green beans and 1/4 teaspoon fine sea salt. Stir-fry for 4 minutes until blistered in spots. Add 3 tablespoons water, cover, and cook for 3–4 minutes until crisp-tender. Uncover and let any pooled water evaporate.

7. Add the prepared garlic and ginger to the beans and stir-fry for 30 seconds. Return the chicken and its juices to the pan. Rewhisk the sauce, pour it in, and toss for 2–3 minutes until glossy and the chicken reaches 175°F. Remove from the heat and stir in 1 teaspoon toasted sesame oil.

8. Fluff the rice and divide between two bowls. Spoon the chicken, green beans, and glossy sauce alongside and serve immediately.

Want more detail? See the temperature guide.

Ingredients

• Fresh Coho Salmon Fillet

  12 oz, cut into 2 portions $14.99
• Yukon Gold potatoes

  8 oz $1.29
• Zucchini

  8 oz $1.79
• Organic lemon

  1 $1.29
• Fresh baby dill

  1/4 oz, about 2 tablespoons chopped $2.49
• Peeled garlic

  2 small cloves, about 0.2 oz $2.99
• Extra-virgin olive oil

  1 1/2 tablespoons
• Unsalted butter

  2 tablespoons
• Fine sea salt

  1 1/2 teaspoons
• Freshly ground black pepper

  1/4 teaspoon

Instructions

1. Heat the oven to 425°F with racks in the upper and lower thirds. Line a large rimmed baking sheet and a smaller baking sheet with parchment. Set out 2 tablespoons unsalted butter to soften.

2. Scrub 8 oz Yukon Gold potatoes and cut into 3/4-inch wedges. Toss on the large baking sheet with 2 teaspoons olive oil and 3/8 teaspoon fine sea salt. Spread cut-side down and roast on the lower rack for 15 minutes.

3. While the potatoes roast, pat 12 oz coho salmon dry and cut into 2 equal portions if needed. Rub with 1 teaspoon olive oil and season evenly with 3/4 teaspoon fine sea salt. Place skin-side down on the smaller baking sheet and let stand while you finish the vegetable and butter preparation, about 10 minutes.

4. Trim 8 oz zucchini and cut into thick diagonal slices, about 1/2 inch thick. Toss in a bowl with 1 1/2 teaspoons olive oil and 3/8 teaspoon fine sea salt.

5. Finely grate 1 teaspoon zest from 1 lemon, then halve it. Squeeze 1 tablespoon juice from one half and cut the other half into serving wedges. Finely chop 1/4 oz fresh dill and grate 2 small peeled garlic cloves. Mash the softened butter with the lemon zest, lemon juice, chopped dill, grated garlic and 1/4 teaspoon black pepper; the juice may remain slightly separate.

6. After the potatoes have roasted for 15 minutes, turn them and add the prepared zucchini to the same sheet in a single layer. Return to the lower rack. Place the salmon on the upper rack and roast both sheets for 10–14 minutes, until the salmon reaches 125°F in the thickest part and the vegetables are golden and tender. Remove the salmon as soon as it reaches its target.

7. Spoon half the lemon-dill butter over the hot salmon and let rest for 3 minutes. Toss the roasted potatoes and zucchini with the other half of the butter.

8. Arrange the potatoes and zucchini in a loose crescent on two warm plates. Nestle a salmon portion alongside each, spoon any buttery juices over the fish, and finish with the lemon wedges.

Want more detail? See the temperature guide.