Careme

Ingredients

• Foster Farms Fresh & Natural Cage Free Drumsticks Value Pack

  1½ pounds, about 4 drumsticks $1.49
• Zucchini

  1 pound $1.79
• Fresh Roma Tomato

  ½ pound, about 2 medium $1.49
• Private Selection® Walla Walla Sweet Onions

  ½ medium onion $3.99
• Fresh Organic Lemon

  1 $1.29
• Garlic

  2 cloves, finely grated
• Extra-virgin olive oil

  2 tablespoons, divided
• Dried oregano

  1 teaspoon
• Balsamic vinegar

  2 teaspoons
• Kosher salt

  ¾ teaspoon, plus more to taste
• Black pepper

  ½ teaspoon

Instructions

1. Heat a grill for two-zone cooking, with one side at medium-high and the other at medium-low; clean and lightly oil the grates.
2. Zest and juice the lemon. Mix the zest, half the juice, garlic, 1 tablespoon olive oil, oregano, salt, and pepper; coat the drumsticks thoroughly.
3. Slice the zucchini lengthwise into ½-inch planks, cut the onion into thick rounds, and halve the tomatoes. Brush everything with the remaining olive oil and season lightly with salt and pepper.
4. Grill the drumsticks over medium-high heat for 8–10 minutes, turning frequently, until browned. Move them to the cooler side, cover, and cook for 18–22 minutes, turning once, until they reach at least 165°F internally—ideally 175°F for tender dark meat.
5. While the chicken finishes, grill the zucchini and onion for 3–4 minutes per side. Grill the tomatoes cut-side down for 2–3 minutes, just until marked and beginning to soften.
6. Transfer the chicken to a clean platter and rest for 5 minutes. Roughly chop the grilled vegetables, then toss them with the balsamic vinegar and remaining lemon juice; adjust the seasoning.
7. Spoon the warm grilled vegetable salad onto two plates and add two drumsticks to each, drizzling over any resting juices before serving.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin

  1 lb $2.99
• Fresh Bagged Green Beans

  12 oz $2.19
• Private Selection® Walla Walla Sweet Onions

  1/2 medium onion $3.99
• Smart Way™ Jasmine Rice

  1/2 cup dry $3.59
• Kroger® Whole Garlic Bulbs

  3 cloves $2.49
• Reduced-sodium soy sauce

  3 tablespoons
• Apple cider vinegar

  3 tablespoons
• Water

  1/3 cup
• Brown sugar

  2 teaspoons
• Bay leaf

  1
• Neutral cooking oil

  1 tablespoon
• Ground black pepper

  1/2 teaspoon

Instructions

1. Trim the pork and slice it across the grain into 1/2-inch medallions. Trim the green beans, thinly slice the onion, and mince the garlic. Whisk together the soy sauce, vinegar, water, brown sugar, bay leaf, and black pepper.
2. Rinse the rice, then combine it with 3/4 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 stand, covered, for 5 minutes.
3. While the rice cooks, heat half the oil in a large skillet over medium-high heat. Pat the pork dry and sear it in a single layer for about 2 minutes per side, working in batches if needed. Transfer to a plate; it will finish cooking in the sauce.
4. Add the remaining oil, onion, and green beans to the skillet. Sauté for 4 minutes, until the onion softens and the beans become bright green.
5. Add the garlic and cook for 30 seconds. Pour in the adobo mixture and scrape up the browned bits from the skillet.
6. Return the pork and its juices to the skillet. Simmer for 3–5 minutes, turning once, until the sauce lightly glazes the meat and the pork reaches 145°F in the center. Remove the bay leaf and rest the pork for 3 minutes.
7. Fluff the rice and divide it between two shallow bowls. Spoon the pork, green beans, onions, and adobo glaze over the rice, then serve immediately.

Ingredients

• Fresh Sockeye Salmon Fillet Wild Caught (sustainably sourced)

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

  2 ears $0.99
• Yukon Gold Potatoes

  12 oz $1.29
• Organic Cilantro

  1/2 cup packed leaves and tender stems $1.69
• Fresh Jalapeno Peppers

  1 small pepper $1.99
• Fresh Organic Limes - Each

  1 lime $1.29
• Mayonnaise

  2 tablespoons
• Garlic

  1 small clove
• Olive oil

  2 tablespoons
• Ground cumin

  1/2 teaspoon
• Smoked paprika

  1/2 teaspoon
• Kosher salt

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

  1/4 teaspoon

Instructions

1. Heat the oven to 425°F and line a large rimmed sheet pan with parchment or foil. Cut the potatoes into 1-inch pieces, shuck the corn but leave the cobs whole, and pat the salmon dry.
2. Toss the potatoes with 1 tablespoon olive oil, half the cumin and paprika, 1/4 teaspoon salt, and the black pepper. Spread them in one layer and roast for 15 minutes.
3. Turn the potatoes, add the whole corn cobs, and brush the corn with 2 teaspoons olive oil. Season lightly with salt and roast for 10 minutes.
4. Brush the salmon with the remaining 1 teaspoon olive oil and season with the remaining cumin, paprika, and 1/4 teaspoon salt. Add it to the hot pan skin-side down, if it has skin, and roast for 6–8 minutes, until just opaque and 145°F at the thickest point.
5. While the pan roasts, blend the cilantro, seeded jalapeño, garlic, mayonnaise, lime zest, and 1 tablespoon lime juice until smooth. Add 1–2 teaspoons water to make a spoonable sauce, then season with salt.
6. Rest the salmon for 3 minutes. Divide it between two plates with the roasted corn and potatoes, spoon over the cilantro-jalapeño sauce, and serve with the remaining lime cut into wedges.