Careme

Ingredients

• Foster Farms Fresh & Natural Cage Free Boneless Skinless Chicken Breast Fillets

  1 pound $2.99
• Fresh Sweet Corn on the Cob-Each

  2 ears $0.33
• plain Greek yogurt

  1/2 cup
• Fresh Organic Lemon

  1 lemon, yielding 2 tablespoons juice $1.29
• garlic

  2 cloves, finely grated
• fresh ginger

  1 tablespoon, finely grated
• garam masala

  1 1/2 teaspoons, divided
• ground cumin

  1 teaspoon
• ground turmeric

  1/2 teaspoon
• cayenne pepper

  1/4 teaspoon
• kosher salt

  1 3/4 teaspoons, divided
• neutral oil

  2 tablespoons, divided
• Organic Cilantro

  1/4 cup, chopped $1.69

Instructions

1. Pat 1 pound chicken breast fillets dry and lightly pound any thick sections for even cooking. Season all over with 1 1/2 teaspoons kosher salt. In a shallow dish, combine:

   • 1/2 cup plain Greek yogurt
   • 1 tablespoon lemon juice
   • 2 cloves finely grated garlic
   • 1 tablespoon finely grated fresh ginger
   • 1 teaspoon garam masala
   • 1 teaspoon ground cumin
   • 1/2 teaspoon ground turmeric
   • 1/4 teaspoon cayenne pepper

   Coat the chicken in the marinade and refrigerate for 15 minutes.

2. Husk 2 ears sweet corn and rub them with 2 teaspoons neutral oil and 1/4 teaspoon kosher salt. In a small bowl, stir together 1 tablespoon neutral oil, 1 tablespoon lemon juice, 1/2 teaspoon garam masala, and 1/4 cup chopped cilantro to make a brushable corn finish.

3. While the chicken marinates, preheat a grill to medium-high, about 425°F, for 10 minutes. Clean the grates and coat them with 1 teaspoon neutral oil.

4. Remove excess marinade from the chicken and discard the used marinade. Grill the chicken with the lid closed until well marked and its thickest part reaches 165°F, about 4 to 6 minutes per side. Grill the prepared corn alongside it, turning every 2 to 3 minutes, until tender and charred in spots, 10 to 12 minutes total.

5. Transfer the chicken to a clean plate and rest it for 5 minutes. Brush or rub the corn finish evenly over the hot grilled corn.

6. Slice the chicken and divide it between two plates. Add one ear of masala corn to each plate and serve.

Ingredients

• Kroger® Fresh Natural Pork Loin Boneless

  12 oz $2.99
• Eggplant

  1 medium (about 1 lb) $1.99
• Fresh Roma Tomato

  8 oz $1.29
• Jumbo Red Onions

  4 oz $1.19
• Garlic

  2 cloves $0.79
• Plain Greek yogurt

  1/2 cup
• Fresh lemon juice

  1 tablespoon
• Fresh parsley

  1/4 cup chopped
• Ground cumin

  1 teaspoon
• Ground sumac

  1 teaspoon
• Paprika

  1/2 teaspoon
• Kosher salt

  2 1/2 teaspoons
• Black pepper

  1/2 teaspoon
• Olive oil

  4 tablespoons
• Water

  2 tablespoons

Instructions

1. Cut 12 ounces pork loin crosswise into two 1-inch-thick chops and pat them dry. Season all over with:

   • 1 teaspoon ground cumin
   • 1 teaspoon ground sumac
   • 1/2 teaspoon paprika
   • 3/4 teaspoon kosher salt
   • 1/4 teaspoon black pepper

   Let the seasoned pork stand for 15 minutes while completing the remaining prep.

2. Cut 1 medium eggplant into 3/4-inch cubes and thinly slice 4 ounces red onion; keep them together for the skillet.

3. Dice 8 ounces Roma tomato and mince 1 garlic clove; keep them together but separate from the eggplant mixture.

4. Make the garlic yogurt by combining:

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

   Set the garlic yogurt aside for serving.

5. Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add the prepared eggplant and onion, season with 1 1/2 teaspoons kosher salt and 1/4 teaspoon black pepper, and toss for 2 minutes. Add 2 tablespoons water, cover, and cook for 5 minutes so the eggplant steams and begins to collapse.

6. Uncover the skillet and cook the eggplant mixture for 5 minutes, stirring occasionally, until lightly browned. Add the prepared tomato and garlic and cook uncovered for 4 minutes, stirring occasionally, until the tomato becomes saucy and the eggplant is tender. Transfer the vegetables to a platter and cover loosely.

7. Wipe out the skillet and heat 1 tablespoon olive oil over medium-high heat. Sear the seasoned pork for 4 to 5 minutes per side, reducing the heat to medium if the spices darken too quickly, until browned and the center reaches 145°F. Transfer the pork to a board and rest for 5 minutes.

8. Slice the rested pork across the grain. Divide the eggplant mixture between two plates, arrange the pork on top, and finish with the garlic yogurt.

Ingredients

• Fresh Sockeye Salmon Fillet Wild Caught (sustainably sourced)

  12 ounces $15.99
• Zucchini

  12 ounces $1.79
• Kroger® Pearl Couscous

  4 ounces $2.49
• Fresh Roma Tomato

  8 ounces $1.29
• Fresh Organic Lemon

  1 lemon $1.29
• Organic Italian Parsley

  1/4 cup chopped $1.99
• Garlic

  2 cloves $0.79
• Extra-virgin olive oil

  3 tablespoons
• Tomato paste

  1 tablespoon
• Ground coriander

  1 teaspoon
• Ground cumin

  1 teaspoon
• Smoked paprika

  1 teaspoon
• Ground caraway

  1/2 teaspoon
• Cayenne pepper

  1/4 teaspoon
• Kosher salt

  2 3/4 teaspoons
• Black pepper

  1/2 teaspoon
• Water

  3/4 cup

Instructions

1. Heat the oven to 425°F and line a rimmed sheet pan with parchment. Prepare the produce:

   • Cut 12 ounces zucchini into 1/2-inch half-moons.
   • Dice 8 ounces Roma tomatoes.
   • Mince 2 garlic cloves.
   • Zest 1 lemon, then squeeze out 2 tablespoons juice.
   • Chop 1/4 cup Italian parsley.

   Set each prepared ingredient aside separately.

2. Make the Tunisian spice paste by stirring together:

   • 1 tablespoon extra-virgin olive oil
   • 1 tablespoon tomato paste
   • 1 teaspoon ground coriander
   • 1 teaspoon ground cumin
   • 1 teaspoon smoked paprika
   • 1/2 teaspoon ground caraway
   • 1/4 teaspoon cayenne pepper

   Mix until smooth.

3. Pat 12 ounces sockeye salmon dry and place it skin-side down on a plate. Season the flesh evenly with 1 teaspoon kosher salt and 1/4 teaspoon black pepper, then spread the Tunisian spice paste over the top.

4. Toss the prepared zucchini with 1 tablespoon extra-virgin olive oil, 3/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Spread it over one side of the prepared sheet pan and roast for 10 minutes.

5. While the zucchini roasts, heat 1 tablespoon extra-virgin olive oil in a small saucepan over medium heat. Add 4 ounces pearl couscous and toast, stirring frequently, for 2 minutes. Add the prepared garlic and tomatoes; cook for 4 minutes, stirring occasionally, until the tomatoes soften and some of their liquid evaporates.

6. Stir 3/4 cup water, 1 teaspoon kosher salt, and the prepared lemon zest into the couscous. Bring to a boil, reduce the heat to low, cover, and simmer for 8 minutes. Remove from the heat and let stand, covered, for 5 minutes.

7. Turn the zucchini after its initial 10-minute roast and place the seasoned salmon skin-side down on the empty side of the hot pan. Roast for 6 to 8 minutes, depending on thickness. For moist, medium salmon, pull it at 120°F to 125°F and rest it for 5 minutes; FDA guidance recommends cooking fish to 145°F, particularly for children, older adults, pregnant people, and anyone who is immunocompromised.

8. Fluff the tomato couscous, then fold in the prepared parsley and 2 tablespoons prepared lemon juice.

9. Spoon the tomato couscous onto two shallow plates and arrange the roasted zucchini alongside. Divide the salmon into two portions, place one over each bed of couscous, and drizzle the colorful roasting juices around the plates before serving.