Careme

Ingredients

• Fresh Sockeye Salmon Fillet Wild Caught (sustainably sourced)

  12 ounces, skin on $15.99
• Fresh Sweet Corn on the Cob-Each

  2 ears $0.75
• Zucchini

  8 ounces $1.79
• Fresh Blackberries - 6 OZ Clamshell

  3 ounces $2.99
• Jumbo Red Onions

  2 ounces $1.19
• Fresh Organic Lemon - Each

  1 lemon, yielding 1 teaspoon finely grated zest and 2 tablespoons juice $1.29
• Extra-virgin olive oil

  2 tablespoons
• Pure maple syrup

  1 tablespoon
• Balsamic vinegar

  1 tablespoon
• Dijon mustard

  1 teaspoon
• Dried thyme

  1 teaspoon
• Unsalted butter

  1 tablespoon
• Kosher salt

  1 3/4 teaspoons
• Ground black pepper

  1/2 teaspoon

Instructions

1. Finely dice 2 ounces red onion, husk 2 ears sweet corn, and slice 8 ounces zucchini lengthwise into 1/2-inch planks. From 1 lemon, finely grate 1 teaspoon zest and squeeze 2 tablespoons juice.
2. Lightly crush 3 ounces blackberries in a small saucepan. Stir in 1 tablespoon maple syrup, 1 tablespoon balsamic vinegar, 1 teaspoon Dijon mustard, 1 tablespoon lemon juice, and 1/4 teaspoon kosher salt. Simmer on the stove over medium-low heat for 6–8 minutes, stirring occasionally, until glossy; cover and set aside before going outside.
3. Preheat a clean grill to medium-high, about 425°F. Pat 12 ounces sockeye salmon dry, then rub it with 2 teaspoons extra-virgin olive oil, 1 teaspoon lemon zest, 1 teaspoon dried thyme, 3/4 teaspoon kosher salt, and 1/4 teaspoon ground black pepper.
4. Coat the prepared 2 ears sweet corn and 8 ounces zucchini with 4 teaspoons extra-virgin olive oil, 3/4 teaspoon kosher salt, and 1/4 teaspoon ground black pepper.
5. Grill the prepared vegetables, turning occasionally, for 10–12 minutes. After 4 minutes, add the seasoned fillet skin-side down; grill with the lid closed for 5–6 minutes, then turn and cook for 1–2 minutes more. Remove at 120–125°F for moist, medium salmon and rest for 3 minutes; the FDA recommends cooking fish to 145°F, particularly for pregnant, older, immunocompromised, or very young diners.
6. Cut the kernels from both grilled corn cobs and dice all 8 ounces grilled zucchini planks. Toss with the prepared 2 ounces diced red onion, 1 tablespoon unsalted butter, and 1 tablespoon lemon juice until glossy.
7. Divide the warm corn and zucchini mixture between two plates, set the rested fish on top, and spoon over the warm glaze.

Ingredients

• Foster Farms Fresh & Natural Chicken Thighs Value Pack

  1 1/2 pounds $1.29
• Zucchini

  1 pound $1.79
• Smart Way™ Jasmine Rice

  3/4 cup dry $3.59
• Green onions

  3 $1.19
• Garlic

  2 cloves $0.79
• Fresh peeled ginger

  2 teaspoons finely grated $3.99
• Water

  1 cup
• Gochujang

  2 tablespoons
• Reduced-sodium soy sauce

  1 tablespoon
• Rice vinegar

  1 tablespoon
• Honey

  2 teaspoons
• Toasted sesame oil

  1 teaspoon
• Cornstarch

  1 teaspoon
• Neutral cooking oil

  2 tablespoons
• Kosher salt

  4.5 grams (about 3/4 teaspoon Morton or 1 1/2 teaspoons Diamond Crystal)
• Ground black pepper

  1/4 teaspoon

Instructions

1. Using kitchen shears or a sharp knife, remove the skin and bones from 1 1/2 pounds chicken thighs, then cut the meat into bite-size strips. Cut 1 pound zucchini into 1/2-inch half-moons; thinly slice 3 green onions, separating the white and green parts; mince 2 garlic cloves; and finely grate 2 teaspoons ginger.
2. Whisk 2 tablespoons gochujang, 1 tablespoon reduced-sodium soy sauce, 1 tablespoon rice vinegar, 2 teaspoons honey, 1 teaspoon toasted sesame oil, and 1 teaspoon cornstarch in a small bowl until smooth.
3. Rinse 3/4 cup dry jasmine rice. Combine the 3/4 cup rinsed jasmine rice and 1 cup water in a small saucepan, bring to a boil, cover, and cook over low heat for 15 minutes. Remove from the heat and let the covered pot rest for 5 minutes.
4. Season the meat cut from 1 1/2 pounds chicken thighs with 4.5 grams kosher salt and 1/4 teaspoon ground black pepper. Heat 1 tablespoon neutral cooking oil in a large skillet over medium-high heat and stir-fry the seasoned strips for 6–8 minutes, until well browned and nearly cooked through; transfer all cooked strips to a clean plate.
5. Add 1 tablespoon neutral cooking oil and 1 pound zucchini to the skillet and stir-fry for 3–4 minutes, until browned but still slightly crisp. Add the white parts from 3 green onions, 2 minced garlic cloves, and 2 teaspoons grated ginger; stir-fry for 30 seconds.
6. Return all cooked strips to the skillet and pour in all of the prepared gochujang sauce. Stir-fry for 2–3 minutes, until the glaze clings to the meat and the thickest strip is opaque and no longer pink inside; fold in the green parts from 3 green onions. Divide the rice made from 3/4 cup dry jasmine rice between two bowls and plate the glazed stir-fry on top.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin

  1 lb $2.99
• Fresh Roma Tomato

  1 lb $1.49
• Jumbo Sweet Onions

  1/2 lb $1.19
• Kroger® Pearl Couscous

  3 oz $2.49
• Garlic

  2 cloves $0.79
• Fresh Organic Lemon

  1 $1.29
• Olive oil

  2 tablespoons
• Tomato paste

  1 tablespoon
• Ground cumin

  1 1/2 teaspoons
• Ground coriander

  1 teaspoon
• Smoked paprika

  1 teaspoon
• Cayenne pepper

  1/4 teaspoon
• Kosher salt

  2 1/4 teaspoons
• Black pepper

  1/2 teaspoon
• Water

  3/4 cup
• Organic Italian Parsley

  1/4 cup $1.99

Instructions

1. Heat the oven to 450°F and line a rimmed sheet pan with foil or parchment. Quarter 1 lb Roma tomatoes, cut 1/2 lb sweet onion into wedges, mince 2 garlic cloves, and chop 1/4 cup parsley. From 1 lemon, finely grate 1 teaspoon zest, squeeze 1 tablespoon juice, and cut what remains into 4 wedges.
2. Toss the prepared 1 lb Roma tomatoes and 1/2 lb sweet onion on the prepared pan with 1 tablespoon olive oil, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper; spread them around the edges.
3. Mix the prepared 2 minced garlic cloves with 1 tablespoon olive oil, 1 tablespoon tomato paste, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper. Pat 1 lb pork tenderloin dry, coat it with the spice paste, and place it in the center of the pan.
4. Roast the sheet pan for 18–22 minutes, stirring the 1 1/2 lb vegetables after 12 minutes, until the center of the roast reaches 145°F and the vegetables are tender and caramelized.
5. Meanwhile, bring 3/4 cup water, 1/2 teaspoon ground cumin, and 1/4 teaspoon kosher salt to a boil in a small covered saucepan. Stir in 3 oz pearl couscous, cover, and simmer for 9–10 minutes. Remove from the heat and fold in the prepared 1 teaspoon lemon zest, 1 tablespoon lemon juice, and 1/4 cup chopped parsley.
6. Remove the sheet pan from the oven and let the roast rest for 5 minutes before slicing. Divide everything between two plates, spoon the pan juices over the sliced meat, and serve with 2 lemon wedges per plate.