Careme

Ingredients

• Kroger® Fresh Natural Pork Tenderloin

  1 pound $3.99
• Carrots

  3/4 pound $1.29
• Yukon Gold potatoes

  1/2 pound $1.29
• Organic Large Honeycrisp Apple - Each

  1 large apple, about 1/2 pound $2.49
• Garlic

  2 cloves $0.79
• Fresh thyme

  1 teaspoon leaves $2.49
• Olive oil

  1 1/2 tablespoons
• Fine sea salt

  2 teaspoons
• Ground black pepper

  1/2 teaspoon
• Dijon mustard

  2 teaspoons
• Apple cider vinegar

  1 tablespoon
• Unsalted butter

  1 teaspoon

Instructions

1. Heat the oven to 425°F. Pat 1 pound pork tenderloin dry, trim away any silverskin, and season with 1 teaspoon fine sea salt and 1/4 teaspoon ground black pepper. Let it stand while you prepare the vegetables.

2. Scrub 3/4 pound carrots and cut into 1/2-inch-thick diagonal pieces. Cut 1/2 pound Yukon Gold potatoes into 3/4-inch pieces. Toss together on a large rimmed sheet pan with:

   • 1 tablespoon olive oil
   • 1 teaspoon fine sea salt
   • 1/4 teaspoon ground black pepper
   • 1 teaspoon fresh thyme leaves

   Spread into a single layer, leaving space for the pork, and roast for 15 minutes.

3. Core 1 large Honeycrisp apple, about 1/2 pound, and cut it into 8 wedges, leaving the skin on.

4. During the last 5 minutes of the vegetables' initial roasting time, heat 1/2 tablespoon olive oil in a skillet over medium-high heat. Sear the seasoned pork for 4–5 minutes, turning to brown several sides. Keep the skillet for the sauce.

5. Turn the roasting vegetables, add the apple wedges, and place the seared pork in the cleared space. Roast for 12–16 minutes, until the pork reaches 145°F and the vegetables are tender and browned. Transfer the pork to a cutting board and rest for 5 minutes. If needed, leave the vegetables in the oven during the rest to finish softening.

6. While the pork rests, peel and mince 2 garlic cloves. Return the skillet to medium-low heat, add 1 teaspoon unsalted butter and the minced garlic, and cook for 30 seconds. Stir in 1 tablespoon apple cider vinegar, 2 teaspoons Dijon mustard, and 1/3 cup water. Scrape up the browned bits and simmer for 2–3 minutes until lightly thickened. Stir any resting juices from the pork into the sauce.

7. Slice the rested pork into thick medallions. Divide the carrots, potatoes, and roasted apples between two plates, arrange the pork alongside, and spoon the mustard sauce over the meat.

Want more detail? See the temperature guide.

Ingredients

• Boneless Skinless Fresh Chicken Thighs

  1 lb $4.49
• Butternut Squash

  1 small squash, about 1½ lb whole, yielding about 1 lb peeled and seeded $1.49
• Kroger® Quinoa

  ½ cup dry, about 3 oz $3.29
• Organic Lemon

  1 lemon, yielding 1 teaspoon zest and 2 tablespoons juice $1.29
• Garlic

  2 cloves $0.79
• Olive oil

  2 tablespoons
• Dried oregano

  1 teaspoon
• Diamond Crystal kosher salt

  3¾ teaspoons
• Ground black pepper

  ½ teaspoon

Instructions

1. Heat the oven to 425°F and position a rack in the middle. Peel and seed 1 small butternut squash, about 1½ lb whole, then cut the resulting 1 lb flesh into ¾-inch cubes.

2. Pat 1 lb boneless skinless chicken thighs dry. Season all over with 2 teaspoons Diamond Crystal kosher salt and set aside while you prepare the other components.

3. Finely mince 2 garlic cloves. Zest and juice 1 lemon, measuring 1 teaspoon zest and 2 tablespoons juice. Keep these prepared ingredients separate.

4. Toss the squash on a large rimmed baking sheet with:

   • 1 tablespoon olive oil
   • ½ teaspoon dried oregano
   • 1½ teaspoons Diamond Crystal kosher salt
   • ¼ teaspoon ground black pepper

   Spread into a single layer, leaving space on one side for the chicken. Roast for 10 minutes.

5. Meanwhile, rinse ½ cup dry Kroger® Quinoa in a fine-mesh sieve. Place in a small saucepan with 1 cup water and ¼ teaspoon Diamond Crystal kosher salt. Bring to a boil on the stove, cover, and reduce to low. Simmer for 15 minutes, then remove from the heat and let stand, covered, for 5 minutes.

6. Coat the seasoned chicken with:

   • 1 tablespoon olive oil
   • ½ teaspoon dried oregano
   • ¼ teaspoon ground black pepper
   • The minced garlic
   • The measured lemon zest
   • 1 tablespoon lemon juice

   Turn the squash and place the chicken flat in the reserved space on the baking sheet, keeping the pieces from overlapping.

7. Roast for another 18–22 minutes, until the squash is tender and browned and the chicken reaches 165°F in its thickest part. Transfer the chicken to a cutting board and rest for 5 minutes.

8. Fluff the quinoa and stir in the remaining 1 tablespoon lemon juice. Slice the rested chicken. Divide the quinoa between two bowls, arrange the roasted squash and chicken on top, and spoon the chicken’s resting juices over each bowl.

Want more detail? See the temperature guide.

Ingredients

• Fresh Coho Salmon Fillet

  12 ounces, cut into 2 portions $12.99
• Brussels Sprouts

  12 ounces $3.29
• Yukon Gold Potatoes

  12 ounces $1.29
• Crimini Mushrooms

  8 ounces $4.99
• Shallots

  1 small shallot, about 1 ounce $3.99
• Garlic

  2 cloves $0.79
• Fresh thyme

  2 teaspoons chopped leaves $2.49
• Olive oil

  1 1/2 tablespoons
• Unsalted butter

  2 tablespoons
• Heavy cream

  1/4 cup
• White wine vinegar

  1 teaspoon
• Fine sea salt

  2 1/8 teaspoons
• Ground black pepper

  3/4 teaspoon

Instructions

1. Prepare the vegetables and herbs before cooking:

   • Scrub 12 ounces Yukon Gold potatoes and cut into 3/4-inch pieces.
   • Trim 12 ounces Brussels sprouts and halve lengthwise.
   • Wipe and thinly slice 8 ounces crimini mushrooms.
   • Peel and finely chop 1 small shallot, about 1 ounce.
   • Peel and mince 2 garlic cloves.
   • Strip and chop enough fresh thyme leaves to measure 2 teaspoons.

   Keep each prepared ingredient separate.

2. Heat the oven to 425°F with racks in the upper and lower thirds. Pat 12 ounces coho salmon dry and season the flesh with 3/4 teaspoon fine sea salt and 1/4 teaspoon black pepper. Refrigerate while the vegetables begin cooking.

3. Toss the prepared potatoes on a rimmed baking sheet with 1 tablespoon olive oil, 1/2 teaspoon fine sea salt, and 1 teaspoon chopped thyme. Spread into a single layer and roast on the lower rack for 15 minutes.

4. Toss the prepared Brussels sprouts on a second rimmed baking sheet with 1/2 tablespoon olive oil, 1/2 teaspoon fine sea salt, and 1/4 teaspoon black pepper. Arrange cut-side down on one half of the tray, leaving room for the salmon. After the potatoes have roasted for 15 minutes, turn them and place the sprouts on the upper rack. Roast both trays for 12 minutes.

5. While the vegetables roast, melt 1 tablespoon unsalted butter in a large skillet over medium-high heat. Add the prepared mushrooms and cook for 6–8 minutes, stirring occasionally, until their moisture evaporates and they brown. Reduce the heat to medium and add:

   • 1 prepared chopped shallot
   • 2 prepared minced garlic cloves
   • 1 teaspoon chopped thyme
   • 3/8 teaspoon fine sea salt
   • 1/4 teaspoon black pepper

   Cook for 2 minutes, stirring, until fragrant.

6. Add 1/3 cup water to the skillet and scrape up the browned bits. Stir in 1/4 cup heavy cream and simmer gently for 3–4 minutes, until lightly thickened. Remove from the heat, stir in 1 teaspoon white wine vinegar, and cover the mushroom sauce.

7. After the sprouts have roasted for 12 minutes, place the seasoned salmon skin-side down on the empty half of their tray. Return it to the upper rack and roast for 8–12 minutes, until the salmon reaches 125°F at the thickest point. Check the vegetables after 8 minutes: remove the potatoes when golden and fork-tender, and transfer the sprouts to a covered serving dish if they finish before the fish. Rest the salmon for 3 minutes.

8. Transfer the roasted potatoes to a serving bowl and toss with 1 tablespoon unsalted butter. Gently rewarm the mushroom sauce over low heat if needed, adding 1 tablespoon water if it has become too thick.

9. Spoon the mushroom sauce onto two warm plates and set the salmon over it, leaving some browned mushrooms visible. Arrange the buttery potatoes and caramelized Brussels sprouts alongside.

Want more detail? See the temperature guide.