Careme

Ingredients

• Kroger® Fresh Natural Pork Loin Boneless

  1 pound $1.99
• Fresh Sweet Corn on the Cob-Each

  2 ears $0.33
• Fresh Roma Tomato

  8 ounces $1.29
• Jumbo Red Onions

  4 ounces $1.19
• Fresh Organic Limes - Each

  1 lime (about 2 tablespoons juice) $1.29
• Organic Cilantro

  1/4 cup loosely packed $1.69
• Fresh Habanero Peppers

  1/2 small pepper $6.99
• Achiote paste

  1 1/2 tablespoons
• Orange juice

  1/4 cup
• Garlic

  2 cloves
• Dried oregano

  1 teaspoon
• Ground cumin

  1/2 teaspoon
• Olive oil

  2 tablespoons, divided
• Kosher salt

  1 1/4 teaspoons, divided
• Black pepper

  1/2 teaspoon

Instructions

1. Heat a clean grill to medium-high, about 425°F. Prepare the main ingredients:

   • Cut 1 pound pork loin crosswise into four 1-inch-thick medallions and pat dry.
   • Shuck 2 ears sweet corn.
   • Core and finely dice 8 ounces Roma tomato.
   • Finely dice 4 ounces red onion.
   • Juice 1 lime to yield about 2 tablespoons juice.
   • Chop 1/4 cup loosely packed cilantro.
   • Seed and mince 1/2 small habanero pepper.

   Set the tomato, onion, cilantro, and habanero together as the xnipec vegetables; wash your hands and cutting board after handling the pepper.

2. Make the achiote marinade by whisking together:

   • 1 1/2 tablespoons achiote paste
   • 1/4 cup orange juice
   • 1 tablespoon lime juice
   • 1 tablespoon olive oil
   • 2 grated garlic cloves
   • 1 teaspoon dried oregano
   • 1/2 teaspoon ground cumin
   • 3/4 teaspoon kosher salt
   • 1/2 teaspoon black pepper

   Coat the prepared pork medallions with the marinade and let stand for 15 minutes while the grill finishes heating.

3. Make the xnipec by combining the prepared xnipec vegetables with 1 tablespoon lime juice and 1/4 teaspoon kosher salt. Let it stand while everything grills.

4. Rub the prepared corn with 1 tablespoon olive oil and 1/4 teaspoon kosher salt. Grill the corn for 10–12 minutes, turning every few minutes, until tender and charred in spots.

5. Shake excess marinade from the pork and discard that marinade. Grill the medallions for 3–4 minutes per side, turning once, until lightly charred and they reach 145°F. Transfer to a plate and rest for 5 minutes.

6. Divide the grilled pork and corn between two plates. Spoon the tomato-habanero xnipec over the pork and alongside the corn, then serve.

Want more detail? See the temperature guide.

Ingredients

• Simple Truth® Natural Boneless and Skinless Fresh Chicken Thighs Griller Pack BIG DEAL!

  1 lb $4.49
• Japanese Eggplant

  12 oz $4.99
• Fresh Red Hothouse Bell Pepper

  1 large pepper $1.67
• Green Onions

  3 green onions $1.19
• Fresh Organic Lime

  1 lime $1.29
• Kroger® Long Grain Rice

  1/2 cup $4.29
• Water

  3/4 cup plus 2 tablespoons
• Neutral cooking oil

  2 tablespoons
• Kosher salt

  3/4 teaspoon
• Low-sodium soy sauce

  2 tablespoons
• Sambal oelek

  1 tablespoon
• Fish sauce

  1 teaspoon
• Light brown sugar

  2 teaspoons
• Cornstarch

  1 teaspoon
• Garlic

  2 cloves
• Fresh ginger

  1 tablespoon grated

Instructions

1. Cut 1 pound chicken thighs into 1-inch pieces, season with 1/2 teaspoon kosher salt, and let stand for 10 minutes while preparing the vegetables.

2. Prepare the late-summer produce:

   • Cut 12 ounces Japanese eggplant into 3/4-inch chunks.
   • Core and slice 1 large red bell pepper.
   • Thinly slice 3 green onions, keeping the white and light-green parts separate from the dark-green tops.

   Set each component aside.

3. Whisk together the sambal sauce:

   • 2 tablespoons low-sodium soy sauce
   • 1 tablespoon sambal oelek
   • 1 teaspoon fish sauce
   • 2 teaspoons light brown sugar
   • 1 teaspoon cornstarch
   • 2 tablespoons water
   • Zest of 1 lime and 1 tablespoon juice squeezed from that lime

   Stir until the cornstarch dissolves.

4. Rinse 1/2 cup long-grain rice. Combine it in a small saucepan with 3/4 cup water and 1/4 teaspoon kosher salt. Bring to a boil, cover, and cook over low heat for 15 minutes. Remove from the heat and let stand, covered, for 5 minutes.

5. When the rice has about 10 minutes of simmering time left, heat 1 tablespoon neutral cooking oil in a large skillet or wok over high heat. Add the prepared eggplant and stir-fry for 5 to 6 minutes until browned and tender; transfer it to a plate.

6. Add 1 tablespoon neutral cooking oil to the hot skillet. Spread the seasoned chicken in one layer and cook for 5 to 6 minutes, stirring occasionally, until browned and the thickest pieces reach 175°F.

7. Add the prepared bell pepper and the white and light-green onion parts to the chicken; stir-fry for 2 minutes. Add 2 minced garlic cloves and 1 tablespoon grated fresh ginger, then stir-fry for 30 seconds.

8. Return the cooked eggplant to the skillet, pour in the sambal sauce, and toss for 1 to 2 minutes until glossy and lightly thickened.

9. Fluff the rice and divide it between two shallow bowls. Spoon the chicken and eggplant stir-fry over the rice and finish with the dark-green onion tops.

Want more detail? See the temperature guide.

Ingredients

• Kroger® Wild Caught Sea Scallops Frozen

  12 oz, thawed if frozen $21.99
• Private Selection® Italian Bucatini

  6 oz $2.59
• Zucchini

  12 oz $1.79
• Fresh Roma Tomato

  8 oz $1.29
• Organic fresh lemon

  1 medium, for 1 teaspoon zest and 2 tablespoons juice $1.29
• Shallot

  2 oz $3.99
• Garlic

  2 cloves $2.49
• Panko breadcrumbs

  1/4 cup
• Fresh flat-leaf parsley

  2 tablespoons, finely chopped
• Capers

  1 tablespoon, drained
• Dry white wine

  1/3 cup
• Extra-virgin olive oil

  2 tablespoons
• Unsalted butter

  1 tablespoon
• Crushed red pepper flakes

  1/8 teaspoon
• Kosher salt

  3 tablespoons plus 1 1/2 teaspoons
• Black pepper

  1/2 teaspoon
• Water

  3 quarts

Instructions

1. Prepare the seafood and late-summer vegetables:

   • Pat 12 ounces thawed sea scallops very dry, remove any side muscles, and season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
   • Cut 12 ounces zucchini into thin half-moons.
   • Core and dice 8 ounces Roma tomato.
   • Finely chop 2 ounces shallot.
   • Mince 2 garlic cloves.

   Keep each prepared ingredient separate.

2. Heat 1 teaspoon extra-virgin olive oil in a large skillet over medium heat. Add 1/4 cup panko breadcrumbs and cook, stirring, for 2 to 3 minutes until golden. Stir in 1 teaspoon lemon zest, 2 tablespoons finely chopped parsley, and 1/8 teaspoon crushed red pepper flakes; transfer the lemon pangrattato to a bowl.

3. Bring 3 quarts water and 3 tablespoons kosher salt to a boil. Add 6 ounces bucatini and cook until just al dente according to the package timing. Reserve 1 cup pasta water, then drain the bucatini.

4. While the pasta cooks, heat 1 tablespoon extra-virgin olive oil in the breadcrumb skillet over medium-high heat. Add the prepared zucchini with 1 teaspoon kosher salt and 1/4 teaspoon black pepper; sauté for 4 minutes until browned but still firm. Add the prepared shallot and cook for 2 minutes, then add the prepared garlic and cook for 30 seconds. Stir in the prepared tomato, 1 tablespoon drained capers, and 1/3 cup dry white wine; simmer for 3 minutes to form the vegetable sauce, then reduce the heat to low.

5. Heat a separate large stainless-steel or nonstick skillet over high heat. Add 2 teaspoons extra-virgin olive oil, then arrange the prepared scallops in one layer and sear without moving for about 90 seconds. Turn, add 1 tablespoon unsalted butter, and baste for 1 to 2 minutes, pulling the scallops at 125°F. Transfer them to a plate and rest for 2 minutes.

6. Add the drained bucatini, 1/3 cup reserved pasta water, and 2 tablespoons lemon juice to the vegetable sauce. Toss over medium heat for 1 to 2 minutes until the sauce turns glossy and coats the pasta.

7. Twirl the zucchini-tomato bucatini into two shallow bowls, arrange the rested scallops on top, and finish with the lemon pangrattato.

Want more detail? See the temperature guide.