Careme

Ingredients

• Foster Farms Fresh & Natural Chicken Thighs Value Pack

  1 lb chicken thighs, preferably bone-in $2.79
• Organic Collard Greens

  8 oz, stems removed and leaves thinly sliced $2.99
• Private Selection® Walla Walla Sweet Onions

  1 large onion, thinly sliced $3.99
• Fresh Organic Lemon

  1 lemon, juiced $1.29
• Garlic

  2 cloves, minced $0.79
• Kroger® Long Grain Brown Rice

  3/4 cup dry rice $1.79
• Dijon mustard

  1 tablespoon
• Neutral oil

  1 tablespoon
• Low-sodium soy sauce or kosher salt

  1 teaspoon soy sauce or 1/2 teaspoon kosher salt
• Black pepper

  1/2 teaspoon
• Crushed red pepper or cayenne

  pinch, optional
• Water

  1 1/2 cups for rice, plus 3/4 cup for simmering

Instructions

1. Rinse the brown rice, then combine it in a small saucepan with 1 1/2 cups water and a pinch of salt; bring to a boil, cover, reduce to low, and cook until tender, about 35 minutes, then keep covered off heat.
2. While the rice cooks, thinly slice the Walla Walla onion, mince the garlic, juice the lemon, strip the collard leaves from their stems, and slice the leaves thinly so they tenderize quickly.
3. Pat the chicken very dry and season it with black pepper and soy sauce or salt; in a separate small bowl, stir together the lemon juice, Dijon mustard, garlic, optional crushed red pepper, and 3/4 cup water.
4. Heat the oil in a wide skillet or Dutch oven over medium-high heat; sear the chicken, skin-side down first if using skin-on pieces, until browned, about 3–4 minutes per side, then transfer to a plate.
5. Reduce the heat to medium, add the sliced onion to the same pan, and cook, stirring often, until softened and lightly golden, about 7 minutes; splash in a spoonful of water if the browned bits get too dark.
6. Pour in the lemon-mustard mixture and scrape up the browned bits, then return the chicken and any juices to the pan and tuck the sliced collards around it.
7. Cover and simmer over medium-low heat until the collards are tender and the chicken reaches 165°F, about 18–22 minutes for bone-in thighs or 8–12 minutes for boneless thighs; if using boneless thighs, remove them once done and let the collards continue simmering until tender.
8. Fluff the rice, spoon it into two shallow bowls, and top with the chicken, tender collards, sweet onions, and plenty of lemony pan sauce.

Ingredients

• Kroger® Fresh Natural Pork Loin Boneless

  3/4 lb, cut into 1-inch-thick medallions $1.99
• Fresh Sweet Corn on the Cob-Each

  2 ears, husked $0.75
• Zucchini

  1 medium, halved lengthwise $1.29
• Private Selection® Walla Walla Sweet Onions

  1/2 medium onion, cut into thick rings $3.99
• Fresh California Yellow Peach – Each

  1 ripe peach, grated on the large holes of a box grater or pureed $1.49
• Fresh On the Vine Red Tomatoes by the Bunch

  1 medium tomato, diced $1.99
• Garlic

  1 clove, finely grated $0.79
• Olive oil

  2 tablespoons, divided
• Apple cider vinegar

  1 tablespoon
• Brown sugar

  2 teaspoons
• Dijon mustard

  1 teaspoon
• Smoked paprika

  1 teaspoon
• Kosher salt and black pepper

  to taste
• Butter

  1 tablespoon
• Hot sauce

  optional, to taste

Instructions

1. Heat a grill to medium-high and oil the grates; cut the pork into medallions, husk the corn, halve the zucchini, slice the Walla Walla onion into rings, dice the tomato, and grate or puree the peach.
2. In a small bowl, whisk the peach, garlic, apple cider vinegar, brown sugar, Dijon, smoked paprika, 1 tablespoon olive oil, 1/2 teaspoon salt, and a few grinds of pepper until saucy; divide it into two bowls, one for basting the pork and one reserved untouched for serving.
3. Brush the pork, corn, zucchini, and onion with the remaining olive oil, then season the pork and vegetables lightly with salt and pepper.
4. Grill the corn and onion for 10 to 12 minutes, turning occasionally, and grill the zucchini cut-side down for 4 to 5 minutes until charred and tender; transfer the vegetables to a cutting board as they finish.
5. Grill the pork medallions for 3 to 4 minutes per side, brushing only with the basting bowl of peach glaze during the last 2 minutes, until the centers reach 145°F.
6. Transfer the pork to a clean plate and rest for 5 minutes; discard any basting glaze that touched the pork or brush.
7. Cut the kernels from the corn cobs and chop the grilled zucchini and onion; toss them in a bowl with the diced tomato, butter, a pinch of salt, black pepper, and optional hot sauce until glossy and warm.
8. Spoon the grilled corn succotash onto plates, top with the rested peach-glazed pork, and drizzle with the reserved untouched peach glaze.

Ingredients

• Kroger® Extra Large Raw Shrimp Peeled and Deveined Tall Off

  12 oz, thawed if frozen and patted dry $6.00
• Zucchini

  12 oz, halved lengthwise and sliced 1/3-inch thick $1.29
• Private Selection® Walla Walla Sweet Onions

  1/2 medium, thinly sliced $3.99
• Organic Ginger Root

  1 tablespoon, finely grated $3.99
• Garlic

  2 cloves, minced $0.79
• Green Onions

  2, sliced; whites and greens separated $1.19
• Kroger® Jasmine Rice

  3/4 cup uncooked $3.69
• Soy sauce

  2 tablespoons
• Rice vinegar

  1 tablespoon
• Chili crisp or chili oil

  1 tablespoon, or to taste
• Toasted sesame oil

  1 teaspoon
• Cornstarch

  2 teaspoons, divided
• Sugar

  1 teaspoon
• Neutral cooking oil

  1 tablespoon
• Ground Sichuan peppercorn or black pepper

  1/4 teaspoon

Instructions

1. Rinse the jasmine rice, then combine it in a small saucepan with 1 1/8 cups water and a pinch of salt; bring to a boil, cover, reduce to low, cook 15 minutes, then turn off the heat and let stand covered while you stir-fry.
2. While the rice cooks, slice the zucchini, onion, and green onions; mince the garlic, grate the ginger, and pat the shrimp very dry. Toss shrimp with 1 teaspoon cornstarch and a pinch of salt.
3. In a small bowl, mix soy sauce, rice vinegar, chili crisp, sesame oil, sugar, Sichuan pepper, remaining 1 teaspoon cornstarch, and 2 tablespoons water until smooth.
4. Heat a large skillet or wok over medium-high heat until hot, then add 1 teaspoon oil. Sear the shrimp in a single layer for about 1 minute per side until just pink and opaque; transfer to a plate.
5. Add the remaining oil to the pan, then stir-fry the Walla Walla onion and zucchini for 4 to 5 minutes until browned at the edges but still crisp-tender.
6. Add garlic, ginger, and the white parts of the green onions; stir-fry 30 seconds until fragrant, then return the shrimp and any juices to the pan.
7. Stir the sauce again, pour it into the pan, and toss for 1 to 2 minutes until glossy and the shrimp are fully cooked through.
8. Fluff the rice, spoon it into two bowls, top with the Sichuan shrimp and zucchini, and finish with the green onion greens and an extra drizzle of chili crisp if desired.