Careme

Ingredients

• Foster Farms Fresh & Natural Cage Free Chicken Thighs Value Pack

  1½ pounds bone-in, skin-on thighs (about 4) $2.79
• Kroger® Sweet Corn on the Cob

  2 ears $4.99
• Private Selection® Campari Tomatoes

  8 ounces $3.33
• Jumbo Red Onion

  2 ounces $1.19
• Fresh Organic Lime

  1 $1.29
• Garlic

  2 cloves $0.79
• Extra-virgin olive oil

  2 tablespoons, divided
• Brown sugar

  2 teaspoons
• Ground allspice

  1½ teaspoons
• Dried thyme

  1 teaspoon
• Smoked paprika

  1 teaspoon
• Cayenne pepper

  ¼ teaspoon
• Kosher salt

  2½ teaspoons, divided
• Ground black pepper

  ½ teaspoon
• Charles Smith Wines Kungfu Girl Riesling Washington White Wine

  1 bottle $12.99

Instructions

1. Heat a grill to 400–425°F, arranging hotter direct-heat and cooler indirect-heat zones. Clean the grates well.

2. Pat 1½ pounds bone-in, skin-on chicken thighs dry. Gently loosen the skin without detaching it, then season the thighs all over and under the skin with 1¾ teaspoons kosher salt.

3. Make the jerk paste by combining:

   • Zest and juice of 1 lime
   • 2 minced garlic cloves
   • 1½ tablespoons extra-virgin olive oil
   • 2 teaspoons brown sugar
   • 1½ teaspoons ground allspice
   • 1 teaspoon dried thyme
   • 1 teaspoon smoked paprika
   • ¼ teaspoon cayenne pepper
   • ½ teaspoon ground black pepper

   Rub the paste over and under the chicken skin. Marinate at room temperature for 15 minutes while the grill finishes heating.

4. Husk 2 ears sweet corn. Halve 8 ounces Campari tomatoes and finely dice 2 ounces red onion; set the prepared vegetables aside.

5. Place the chicken skin-side up over indirect heat, close the grill, and cook for 15 minutes. Add the corn over direct heat and grill for 8–10 minutes, turning every 2–3 minutes, until lightly charred; transfer the corn to a cutting board.

6. Move the chicken over direct heat, skin-side down, and grill for about 5 minutes until crisp and browned. Flip and grill for 3–5 minutes more, moving the thighs away from flare-ups, until an instant-read thermometer inserted beside but not touching the bone registers at least 165°F.

7. Transfer the chicken to a clean platter and rest for 5 minutes. Meanwhile, cut the kernels from the grilled corn and toss them with the prepared tomatoes and onion, ½ tablespoon extra-virgin olive oil, and ¾ teaspoon kosher salt.

8. Divide the charred corn and tomato salad between two plates and add two jerk chicken thighs to each, keeping the crisp skin facing up.

Ingredients

• Simple Truth® Natural Lamb Sirloin Chops

  1 pound $17.49
• Fresh Organic Heirloom Tomato

  1 pound $4.99
• Jumbo Red Onion

  2 ounces $1.19
• Simple Truth Organic® Mint

  1/4 ounce $2.49
• Garlic

  1 clove $0.79
• Plain Greek yogurt

  1/2 cup
• Fresh lemon juice

  2 tablespoons
• Extra-virgin olive oil

  2 tablespoons
• Unsalted butter

  1 tablespoon
• Ground cumin

  1 teaspoon
• Ground coriander

  1 teaspoon
• Smoked paprika

  1/2 teaspoon
• Honey

  1 teaspoon
• Kosher salt

  2 teaspoons
• Black pepper

  1/2 teaspoon

Instructions

1. Pat 1 pound lamb sirloin chops dry. Season them evenly with 1 3/8 teaspoons kosher salt and 1/4 teaspoon black pepper, then let them stand at room temperature for 15 minutes.

2. While the lamb rests, make the garlic-mint yogurt by stirring together:

   • 1/2 cup plain Greek yogurt
   • 1/4 ounce finely chopped mint
   • 1 minced garlic clove
   • 1 tablespoon fresh lemon juice
   • 1/8 teaspoon kosher salt

   Set the sauce aside.

3. Cut 1 pound heirloom tomatoes into wedges and thinly slice 2 ounces red onion. Make the tomato salad by gently tossing the tomato wedges and sliced red onion with:

   • 1 tablespoon extra-virgin olive oil
   • 1 tablespoon fresh lemon juice
   • 1 teaspoon honey
   • 1/2 teaspoon kosher salt
   • 1/4 teaspoon black pepper

   Let the salad marinate while the lamb cooks.

4. Make the lamb seasoning by combining:

   • 1 teaspoon ground cumin
   • 1 teaspoon ground coriander
   • 1/2 teaspoon smoked paprika
   • 1 tablespoon extra-virgin olive oil

   Rub it evenly over the rested lamb chops.

5. Heat a large heavy skillet over medium-high until hot. Add the seasoned lamb chops and pan-sear for 4 to 5 minutes on the first side. Turn and cook for 3 to 5 minutes more, adjusting the heat to prevent the spices from scorching.

6. Add 1 tablespoon unsalted butter to the skillet and baste the chops for 1 minute, until glossy and the thickest chop reaches at least 145°F. Transfer the lamb to a plate and rest for 5 minutes.

7. Spread the garlic-mint yogurt across two plates and arrange the tomato salad alongside it. Top with the rested lamb chops, spoon the collected lamb juices over them, and serve.

Ingredients

• Choice Petite Sirloin Beef Steak Family Pack (About 3-4 Steaks per Pack)

  12 oz $8.99
• Kroger® Trimmed Green Beans BIG DEAL!

  12 oz $6.00
• kosher salt

  3/4 tsp, divided
• cornstarch

  2 tsp
• low-sodium soy sauce

  2 tbsp
• Chinkiang vinegar or rice vinegar

  1 tbsp
• water

  1 tbsp
• granulated sugar

  1 tsp
• toasted sesame oil

  1 tsp
• garlic

  3 cloves
• fresh ginger

  1 tbsp minced
• dried red chiles

  4
• Sichuan peppercorns

  1 tsp
• neutral cooking oil

  2 tbsp, divided

Instructions

1. Trim 12 ounces green beans as needed, rinse them, and pat them very dry so they blister rather than steam.

2. Pat 12 ounces petite sirloin steak dry and slice it across the grain into thin strips. Toss with 1/2 teaspoon kosher salt and 2 teaspoons cornstarch, then let stand for 5 minutes.

3. Make the stir-fry sauce by whisking together:

   • 2 tablespoons low-sodium soy sauce
   • 1 tablespoon Chinkiang vinegar or rice vinegar
   • 1 tablespoon water
   • 1 teaspoon granulated sugar
   • 1 teaspoon toasted sesame oil

   Set the sauce aside.

4. Prepare the aromatics:

   • 3 garlic cloves, minced
   • 1 tablespoon fresh ginger, minced
   • 4 dried red chiles, stemmed and torn in half
   • 1 teaspoon Sichuan peppercorns, coarsely crushed

   Keep them together near the stove.

5. Heat a large wok or heavy skillet over medium-high heat until very hot. Add 1 tablespoon neutral cooking oil, the prepared green beans, and 1/4 teaspoon kosher salt. Stir-fry for 7 to 9 minutes, until blistered, crisp-tender, and browned in spots; transfer to a plate.

6. Return the wok to high heat and add 1 tablespoon neutral cooking oil. Spread the seasoned beef in one layer and sear without moving for 1 minute. Stir-fry for 2 to 3 minutes more, until browned and cooked to at least 145°F; transfer it to the plate with the beans.

7. Add the prepared aromatics to the empty wok and stir constantly for about 30 seconds, until fragrant but not scorched. Pour in the stir-fry sauce and let it bubble for 20 seconds.

8. Return the cooked beef and green beans to the wok. Toss for 1 to 2 minutes, until evenly glazed and hot.

9. Divide the Sichuan beef and green beans between two shallow bowls, spooning the glossy sauce and toasted aromatics over the top.