Careme

Ingredients

• Kroger® Fresh Natural Pork Tenderloin

  1 pound $2.99
• Butterfly Brand Pad Thai Noodle

  6 ounces $3.59
• Cucumber

  1 large $0.89
• Green Onions

  3 $1.19
• Organic Cilantro

  1/2 cup chopped $1.69
• Garlic

  2 cloves $0.79
• Fresh Peeled Ginger

  1 tablespoon grated $3.99
• Fish sauce

  3 tablespoons
• Fresh Organic Limes

  3 tablespoons juice, about 2 limes $1.29
• Light brown sugar

  2 tablespoons
• Rice vinegar

  1 tablespoon
• Neutral cooking oil

  1 tablespoon
• Crushed red pepper flakes

  1/4 teaspoon
• Kosher salt

  2 1/2 tablespoons plus 1/4 teaspoon
• Water

  2 quarts plus 2 tablespoons

Instructions

1. Whisk 2 tablespoons fish sauce, 1 tablespoon lime juice, 1 tablespoon light brown sugar, 2 minced garlic cloves, 1 tablespoon grated ginger, 1 tablespoon neutral cooking oil, and 1/4 teaspoon kosher salt. Coat 1 pound pork tenderloin with the marinade and refrigerate for 15 minutes while heating a grill to medium-high.
2. Whisk 1 tablespoon fish sauce, 2 tablespoons lime juice, 1 tablespoon rice vinegar, 1 tablespoon light brown sugar, 2 tablespoons water, and 1/4 teaspoon crushed red pepper flakes to make 7 tablespoons dressing.
3. Thinly slice 1 large cucumber and 3 green onions. Toss 1 large sliced cucumber, 3 sliced green onions, and 1/2 cup chopped organic cilantro with 3 1/2 tablespoons dressing; chill until serving.
4. Bring 2 quarts water and 2 1/2 tablespoons kosher salt to a boil. Cook 6 ounces Pad Thai noodles until tender, about 4–5 minutes; drain, rinse thoroughly under cold water, and drain again.
5. Remove the 1 pound pork tenderloin from its marinade and discard the marinade. Grill the 1 pound pork tenderloin for 10–14 minutes, turning every 3–4 minutes, until its thickest part reaches 145°F; rest for 5 minutes, then slice thinly.
6. Divide all 6 ounces cooked noodles between two shallow bowls, then top with the full cucumber salad and the sliced 1 pound pork tenderloin. Spoon the final 3 1/2 tablespoons dressing over both bowls and serve immediately.

Ingredients

• Foster Farms Fresh & Natural Chicken Thighs Value Pack

  12 ounces $1.29
• Zucchini

  12 ounces $1.79
• Kroger® Jasmine Rice

  1/2 cup $3.89
• North Shore Potted Living Basil

  1/2 cup loosely packed leaves $4.79
• Water

  1 cup
• Kosher salt

  3/8 teaspoon
• Low-sodium soy sauce

  2 tablespoons
• Fish sauce

  1 tablespoon
• Fresh lime juice

  1 tablespoon
• Brown sugar

  2 teaspoons
• Cornstarch

  1 teaspoon
• Garlic

  2 cloves
• Fresh ginger

  1 tablespoon
• Neutral cooking oil

  1 tablespoon
• Crushed red pepper flakes

  1/4 teaspoon

Instructions

1. Cut 12 ounces chicken thighs into 1-inch pieces and toss with 1/4 teaspoon kosher salt; let stand for 10 minutes while you slice 12 ounces zucchini into half-moons, mince 2 garlic cloves and 1 tablespoon fresh ginger, and tear 1/2 cup basil leaves.
2. Whisk 1/4 cup water, 2 tablespoons low-sodium soy sauce, 1 tablespoon fish sauce, 1 tablespoon lime juice, 2 teaspoons brown sugar, and 1 teaspoon cornstarch in a small bowl until completely smooth.
3. Combine 1/2 cup jasmine rice, 3/4 cup water, and 1/8 teaspoon kosher salt in a small saucepan. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes; remove from the heat and let stand, covered, for 5 minutes.
4. Heat 2 teaspoons neutral cooking oil in a large skillet or wok over medium-high heat. Add the 12 ounces salted chicken and stir-fry for 6–7 minutes, until browned and the thickest pieces reach 165°F; transfer to a clean plate.
5. Add 1 teaspoon neutral cooking oil and 12 ounces sliced zucchini to the skillet. Stir-fry for 3–4 minutes, until crisp-tender and lightly browned.
6. Add 2 minced garlic cloves, 1 tablespoon minced ginger, and 1/4 teaspoon crushed red pepper flakes; cook for 30 seconds. Return 12 ounces cooked chicken to the skillet, briefly whisk the prepared sauce again, and pour it into the skillet. Simmer for 1–2 minutes, stirring, until glossy and thickened.
7. Fold 1/2 cup torn basil leaves into the stir-fry and remove it from the heat. Divide the cooked rice made from 1/2 cup jasmine rice between two bowls, then plate the chicken and zucchini over it.

Ingredients

• Fresh Sockeye Salmon Fillet Wild Caught (sustainably sourced)

  1 lb $15.99
• Fresh Sweet Corn on the Cob-Each

  2 ears (about 2 cups kernels) $0.75
• Fresh Red Hothouse Bell Pepper

  1 pepper (about 1 cup diced) $1.67
• Fresh Roma Tomato

  8 oz, diced $1.49
• Green Onions

  2 green onions (about 4 tablespoons sliced) $1.19
• Garlic

  2 cloves, minced $0.79
• Fresh Organic Lemon

  1 teaspoon zest plus 2 tablespoons juice $1.29
• Unsalted butter

  3 tablespoons
• Olive oil

  2 tablespoons
• Cajun seasoning

  2 teaspoons
• Kosher salt

  1 1/2 teaspoons
• Black pepper

  1/4 teaspoon
• Honey

  1 teaspoon

Instructions

1. Preheat the oven to 425°F and line a rimmed sheet pan with parchment. Cut the kernels from 2 ears corn, dice 1 red bell pepper and 8 ounces Roma tomato, mince 2 garlic cloves, and thinly slice 2 green onions into about 2 tablespoons white parts and 2 tablespoons green parts.
2. Pat 1 pound sockeye salmon dry and place it skin-side down on the prepared pan. Rub it with 1 tablespoon olive oil, then season it evenly with 2 teaspoons Cajun seasoning, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.
3. Oven-roast the seasoned 1 pound sockeye salmon until its thickest part reaches 145°F for FDA food-safety guidance, about 10–15 minutes. Some chefs serve lean sockeye at 120–125°F for a moister texture, but that carries greater foodborne-illness risk and is not recommended for high-risk diners.
4. Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 2 cups corn kernels, 1 cup diced red bell pepper, and 1/2 teaspoon kosher salt; cook, stirring occasionally, until the vegetables are lightly charred, about 6 minutes.
5. Add 8 ounces diced Roma tomato, 2 minced garlic cloves, and 2 tablespoons sliced green-onion whites to the skillet. Cook for 3 minutes, remove from the heat, and season with 1/2 teaspoon kosher salt.
6. Melt 3 tablespoons unsalted butter in a small saucepan over medium heat and cook until golden and nutty-smelling, 3–4 minutes. Remove it from the heat and whisk in 1 teaspoon lemon zest, 2 tablespoons lemon juice, and 1 teaspoon honey.
7. Rest the roasted 1 pound sockeye salmon for 5 minutes. Fold 2 tablespoons sliced green-onion greens into the succotash, divide the succotash between two plates, top with the salmon, and spoon all the lemon brown butter over the plated portions.