Careme

Ingredients

• Fresh Sockeye Salmon Fillet Wild Caught (sustainably sourced)

  12 oz $14.99
• Fresh Sweet Corn on the Cob-Each

  3 ears $0.99
• Fresh Blackberries - 6 OZ Clamshell

  4 oz $2.99
• Private Selection® Walla Walla Sweet Onions

  1/2 small onion $3.99
• Private Selection™ Fresh Petite Cherry Snacking Tomatoes

  5 oz $3.33
• Kroger® Fresh Lemons Bag

  1 lemon $4.99
• Heavy cream

  1/4 cup
• Low-sodium chicken or vegetable broth

  1/2 cup
• Unsalted butter

  2 tablespoons, divided
• Extra-virgin olive oil

  2 teaspoons
• Balsamic vinegar

  2 teaspoons
• Maple syrup

  2 teaspoons, divided
• Kosher salt

  to taste
• Black pepper

  to taste

Instructions

1. Preheat the oven to 375°F and line a rimmed sheet pan with parchment. Finely dice the onion, halve the tomatoes, zest and juice the lemon, and cut the kernels from the corn; reserve 3/4 cup of the kernels.
2. Gently crush the blackberries with the balsamic vinegar, 1 teaspoon maple syrup, 1 teaspoon lemon juice, and a pinch of salt. Set the relish aside for at least 15 minutes.
3. Melt 1 tablespoon butter in a saucepan over medium heat. Cook the onion for 3 minutes, then add the larger portion of corn and the broth. Cover and simmer for 8 minutes; stir in the cream and half the lemon zest.
4. Purée the corn directly in the pan with an immersion blender, or transfer it to a standard blender with the center cap removed and a folded towel held loosely over the opening so steam can escape. Blend until smooth, then press through a fine-mesh sieve into a clean saucepan; season and keep warm over low heat.
5. Toss the tomatoes and reserved corn with the olive oil, salt, and pepper on the prepared pan and roast for 10 minutes. Meanwhile, melt the remaining butter and mix it with the remaining maple syrup and lemon zest; pat the salmon dry and brush it with the mixture.
6. Move the vegetables to the edges of the pan and place the salmon skin-side down in the center. Roast for 10–14 minutes, until the thickest part reaches 140°F. Rest loosely tented for 5 minutes and verify it reaches 145°F before serving; if not, return it to the oven for 1–2 minutes.
7. Brighten the warm corn purée with lemon juice to taste, then spoon it onto two warmed plates. Top with the salmon, arrange the roasted corn and tomatoes alongside, and finish with the blackberry relish.

Ingredients

• Foster Farms Fresh & Natural Chicken Thighs Value Pack

  1 lb (about 2 large bone-in, skin-on thighs) $1.49
• Napa Cabbage

  12 oz, thinly sliced $2.99
• Green Onions

  3, thinly sliced $1.19
• Kroger® Whole Garlic Bulbs

  2 cloves, grated $2.49
• Spice World™ Fresh Peeled Ginger Bag

  1 tablespoon, grated $3.99
• Gochujang

  2 tablespoons
• Low-sodium soy sauce

  2 tablespoons, divided
• Rice vinegar

  3 tablespoons, divided
• Honey or brown sugar

  1 tablespoon
• Toasted sesame oil

  2 teaspoons, divided
• Neutral cooking oil

  1 tablespoon plus 1 teaspoon
• Sesame seeds

  2 teaspoons
• Kosher salt

  1/2 teaspoon
• Water

  1 tablespoon

Instructions

1. Preheat the grill to medium, about 375–400°F, with one side set up for indirect cooking. Clean and lightly oil the grates, then slice the cabbage and green onions and grate the garlic and ginger.
2. Whisk the gochujang, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, honey, garlic, ginger, 1 teaspoon sesame oil, water, and 1 teaspoon neutral oil to make the glaze; keep it separate from the raw chicken.
3. Pat the chicken dry and season it all over with the salt. Place it skin-side up over indirect heat, cover, and grill for 15 minutes. Turn skin-side down, cover, and cook indirectly for another 8–12 minutes, until the center reaches about 155°F.
4. While the chicken cooks, whisk the remaining 2 tablespoons rice vinegar, remaining 1 tablespoon soy sauce, remaining 1 teaspoon sesame oil, and 1 tablespoon neutral oil. Toss with the cabbage, green onions, and sesame seeds; let stand for 10 minutes.
5. Brush the chicken lightly with glaze, move it over direct heat, and grill for 1–2 minutes per side, brushing once more, until caramelized without scorching and the thickest part reaches at least 165°F.
6. Rest the chicken for 5 minutes, then plate it beside the sesame Napa cabbage slaw and serve with any unused glaze that has not contacted raw chicken.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin

  1 lb $2.99
• Zucchini

  1 lb $1.79
• Kroger® Fresh Grape Tomatoes

  10 oz $2.99
• Private Selection® Walla Walla Sweet Onions

  1/2 medium onion $3.99
• Kroger® Pearl Couscous

  6 oz $2.49
• Kroger® Whole Garlic Bulbs

  2 cloves $2.49
• Fresh Organic Lemon

  1 $1.29
• Parsley

  1/4 cup chopped $1.29
• Extra-virgin olive oil

  1 1/2 tablespoons
• Dried oregano

  1 1/2 teaspoons
• Water or low-sodium chicken broth

  1 1/4 cups
• Kosher salt

  3/4 teaspoon, plus more to taste
• Black pepper

  1/2 teaspoon

Instructions

1. Slice the pork crosswise into 1-inch medallions and pat dry. Cut the zucchini into thick half-moons, halve the tomatoes, thinly slice the onion, mince the garlic, zest and juice the lemon, and chop the parsley.
2. Season the pork with 1 teaspoon oregano, 1/2 teaspoon salt, and the black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
3. Sear the pork for 3–4 minutes per side, until browned and the centers reach 145°F. Transfer to a plate and rest for at least 5 minutes.
4. Reduce the heat to medium and add the remaining oil and onion. Cook for 3 minutes, then add the zucchini and cook for 4 minutes until lightly browned but still firm.
5. Stir in the garlic, tomatoes, couscous, remaining oregano, and remaining salt; cook for 1 minute. Pour in the water or broth, scraping up the browned bits.
6. Bring to a simmer, cover, and cook over medium-low heat for 9–10 minutes, stirring once, until the couscous is tender and most of the liquid is absorbed. Stir in the lemon zest, 2 tablespoons lemon juice, and half the parsley; adjust the seasoning.
7. Spoon the zucchini-tomato couscous into shallow bowls, arrange the pork medallions on top, and finish with the remaining parsley and an extra squeeze of lemon.