Careme

Ingredients

• Simple Truth Organic® Red Lentils

  1 cup (7 oz) $3.49
• Japanese Eggplant

  12 oz $4.99
• Private Selection® Walla Walla Sweet Onions

  6 oz $3.99
• Fresh Roma Tomato

  8 oz $1.29
• Simple Truth Organic® Jasmine Rice

  1/2 cup $3.99
• Garlic

  2 cloves $0.79
• Spice World™ Fresh Peeled Ginger

  1 tablespoon grated $3.99
• Fresh Organic Lemon

  1 tablespoon juice $1.29
• Organic Cilantro

  2 tablespoons chopped $1.69
• Water

  2 3/4 cups
• Neutral cooking oil

  2 tablespoons
• Black mustard seeds

  1 teaspoon
• Ground cumin

  1 teaspoon
• Ground coriander

  1 teaspoon
• Ground turmeric

  1/2 teaspoon
• Red pepper flakes

  1/4 teaspoon
• Kosher salt

  1 3/4 teaspoons

Instructions

1. Prepare the vegetables and lentils:

   • Rinse 1 cup (7 oz) red lentils until the water is mostly clear.
   • Cut 12 oz Japanese eggplant into 3/4-inch cubes.
   • Finely dice 6 oz Walla Walla sweet onion.
   • Chop 8 oz Roma tomatoes.
   • Mince 2 garlic cloves.
   • Grate 1 tablespoon peeled ginger.

   Keep each prepared ingredient separate.

2. Combine 1/2 cup jasmine rice, 1 cup water, and 1/4 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; keep warm while finishing the dal.

3. While the rice cooks, heat 1 tablespoon neutral cooking oil in a wide saucepan over medium-high heat. Add the cubed eggplant and 1/4 teaspoon kosher salt; cook for 5–6 minutes, stirring occasionally, until browned and beginning to soften. Transfer the eggplant to a plate.

4. Reduce the heat to medium and add 1 tablespoon neutral cooking oil to the same saucepan. Add:

   • 1 teaspoon black mustard seeds
   • 1 teaspoon ground cumin
   • 1 teaspoon ground coriander
   • 1/2 teaspoon ground turmeric
   • 1/4 teaspoon red pepper flakes

   Stir for 30 seconds until fragrant. Add the diced onion and cook for 3 minutes. Stir in the minced garlic and grated ginger for 30 seconds, then add the chopped tomatoes and cook for 3 minutes, crushing them lightly as they soften.

5. Stir the rinsed lentils, 1 3/4 cups water, and 1 1/4 teaspoons kosher salt into the tomato-spice base. Bring to a boil, reduce the heat to maintain a gentle simmer, and cook uncovered for 18–20 minutes, stirring occasionally, until the lentils are creamy.

6. Return the browned eggplant to the dal and simmer for 5 minutes, until tender but still holding its shape. Remove from the heat and stir in 1 tablespoon lemon juice.

7. Fluff the rice and divide it between two shallow bowls. Spoon the eggplant red lentil dal alongside or over the rice, then finish each serving with half of the 2 tablespoons chopped cilantro.

Want more detail? See the temperature guide.

Ingredients

• Foster Farms Fresh & Natural Chicken Thighs Value Pack

  1 1/2 pounds $2.79
• Cucumber

  1 medium $0.79
• Kroger® Fresh Grape Tomatoes

  5 ounces $2.99
• Private Selection® Walla Walla Sweet Onions

  4 ounces $3.99
• Fresh Organic Lemon - Each

  1 lemon $1.29
• Organic Cilantro

  1/4 cup chopped leaves and tender stems $1.69
• Garlic

  2 cloves $0.79
• Spice World™ Fresh Peeled Ginger Bag

  1 tablespoon grated $3.99
• Fish sauce

  1 tablespoon plus 1 teaspoon
• Light brown sugar

  1 tablespoon plus 1 teaspoon
• Neutral cooking oil

  1 tablespoon
• Kosher salt

  2 1/2 teaspoons
• Ground black pepper

  1/2 teaspoon

Instructions

1. Pat 1 1/2 pounds chicken thighs dry and season all over with 2 teaspoons kosher salt. In a shallow dish, stir together:

   • 1 tablespoon fish sauce
   • 1 tablespoon light brown sugar
   • 1 tablespoon neutral cooking oil
   • 1 tablespoon grated ginger
   • 2 minced garlic cloves
   • 1 teaspoon finely grated lemon zest
   • 1/2 teaspoon ground black pepper

   Coat the chicken in the marinade and let it stand for 15 minutes.

2. While the chicken marinates, preheat a grill for two-zone cooking with one side at medium heat, about 400°F, and the other side unlit or at low heat. Clean and oil the grates.

3. Make the late-summer cucumber salad by combining:

   • 1 medium cucumber, thinly sliced
   • 5 ounces grape tomatoes, halved
   • 4 ounces Walla Walla sweet onion, thinly sliced
   • 1/4 cup chopped cilantro leaves and tender stems
   • 1 tablespoon fresh lemon juice
   • 1 teaspoon fish sauce
   • 1 teaspoon light brown sugar
   • 1/2 teaspoon kosher salt

   Toss well and let the salad stand while the chicken cooks.

4. Remove the chicken from the marinade and discard the marinade. Grill the thighs skin-side down over medium heat until browned, 6 to 8 minutes. Flip and grill for 4 minutes, then move them to the cooler side, cover, and cook for 10 to 15 minutes, until the thickest part reaches 175°F.

5. Transfer the chicken to a clean plate and rest for 5 minutes. Toss the cucumber salad again, divide it between 2 plates, and add the grilled chicken.

Want more detail? See the temperature guide.

Ingredients

• Wild Caught Sea Scallops 10/20

  12 oz $15.99
• Kroger® Sweet Corn on the Cob

  2 ears $4.99
• Private Selection® Walla Walla Sweet Onions

  6 oz $3.99
• Fresh Red Hothouse Bell Pepper

  1 pepper $1.67
• Fresh Roma Tomato

  8 oz $1.29
• Garlic

  2 cloves $0.79
• Fresh flat-leaf parsley

  2 tbsp chopped
• Extra-virgin olive oil

  2 tbsp
• Unsalted butter

  1 tbsp
• Sherry vinegar

  1 tbsp
• Smoked paprika

  1/2 tsp
• Crushed red pepper flakes

  1/4 tsp
• Kosher salt

  1 3/4 tsp
• Black pepper

  1/4 tsp

Instructions

1. Prepare the late-summer produce:

   • Cut the kernels from 2 ears corn.
   • Thinly slice 6 oz Walla Walla sweet onion.
   • Dice 1 red bell pepper.
   • Core and dice 8 oz Roma tomatoes.
   • Mince 2 garlic cloves.
   • Chop 2 tbsp flat-leaf parsley.

   Keep each prepared ingredient separate.

2. Heat 1 tbsp extra-virgin olive oil in a large skillet over medium-high heat. Add the prepared onion and bell pepper with 1 tsp kosher salt and 1/4 tsp crushed red pepper flakes; cook for 6 minutes, stirring occasionally, until softened and lightly browned.

3. Stir the prepared garlic and 1/2 tsp smoked paprika into the vegetables for 30 seconds. Add the prepared corn and tomatoes; cook for 6–8 minutes until the corn is crisp-tender and the tomatoes become saucy. Stir in 1 tbsp sherry vinegar and 1 tbsp unsalted butter, then cook for 1 minute. Transfer the finished piperade to a bowl and keep warm.

4. Pat 12 oz sea scallops very dry and remove any small side muscles. Season them with 3/4 tsp kosher salt and 1/4 tsp black pepper.

5. Quickly rinse the skillet to remove any tomato residue, then wipe it completely dry. Heat 1 tbsp extra-virgin olive oil in the clean skillet over medium-high heat until shimmering. Add the scallops with space between them and sear without moving for 2–3 minutes, until deeply golden. Turn and cook for 1–2 minutes, pulling them at 125°F for tender, just-opaque centers.

6. Rest the scallops for 2 minutes. Divide the warm corn piperade between two shallow bowls, arrange the scallops on top, and finish with the prepared parsley.

Want more detail? See the temperature guide.