Careme

Ingredients

• Fresh Sockeye Salmon Fillet Wild Caught (sustainably sourced)

  12 oz, cut into 2 portions $15.99
• Fresh Sweet Corn on the Cob-Each

  2 ears, husked $0.75
• Zucchini

  3/4 lb, sliced lengthwise into planks $1.29
• Private Selection® Walla Walla Sweet Onions

  1/2 small onion, sliced into 1/2-inch rings $3.99
• Simple Truth Organic® Blueberries

  1/2 cup $5.99
• Fresh Organic Lemon - Each

  1 lemon, zested and juiced $1.29
• Simple Truth Organic® Baby Dill

  2 tablespoons chopped $2.49
• Olive oil

  2 tablespoons, divided
• Dijon mustard

  1 teaspoon
• Honey

  1 teaspoon
• Kosher salt

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

  1/2 teaspoon

Instructions

1. Heat a grill to medium-high and clean the grates well. Pat the salmon dry, slice the zucchini, cut the Walla Walla onion into rings, husk the corn, and chop the dill.
2. Make the glaze: in a small saucepan on the stove, combine blueberries, lemon zest, 1 tablespoon lemon juice, Dijon, honey, a pinch of salt, and 1 tablespoon water. Simmer 5–6 minutes, mashing lightly, until glossy and spoonable; keep warm.
3. Brush the corn, zucchini, and onion with 1 tablespoon olive oil and season with salt and pepper. Brush the salmon with the remaining 1 tablespoon olive oil and season with salt and pepper.
4. Grill the corn and onion first, turning occasionally, until the corn is lightly charred and the onion is tender, 8–10 minutes. Add the zucchini for the last 4–5 minutes, turning once, until marked but not mushy.
5. Place the salmon skin-side down on the grill. Cook 4–5 minutes, then brush with some blueberry glaze and grill 2–4 minutes more, until the fish flakes easily and reaches 125–130°F for medium or 145°F if you prefer fully cooked salmon.
6. Cut the kernels from the corn and toss them with the grilled zucchini, onion, chopped dill, another squeeze of lemon juice, and a pinch of salt.
7. Plate the corn-zucchini mixture in two shallow bowls or plates, set the grilled sockeye on top, spoon over the remaining blueberry-lemon glaze, and finish with extra dill and black pepper.

Ingredients

• Choice Boneless Beef Flank Steak Family Pack (2 per Pack)

  8 oz, thinly sliced across the grain $13.99
• Napa Cabbage

  4 packed cups, sliced $2.99
• Private Selection® Walla Walla Sweet Onions

  1/2 medium onion, thinly sliced $3.99
• A Taste of Thai® Vermicelli Rice Noodles

  4 oz $3.99
• Cucumber

  1/2 cucumber, thinly sliced for topping $0.89
• Organic Cilantro

  1/3 cup leaves and tender stems $1.69
• Fresh Organic Limes - Each

  1 lime, juiced $1.29
• Kroger® Peeled Garlic

  2 cloves, minced $2.99
• Spice World™ Fresh Peeled Ginger Bag

  1 tablespoon, minced $3.99
• Fish sauce

  2 tablespoons
• Low-sodium soy sauce

  1 tablespoon
• Brown sugar

  2 teaspoons
• Neutral cooking oil

  2 1/2 tablespoons, divided
• Black pepper

  1/4 teaspoon
• Water

  1 to 2 tablespoons, as needed

Instructions

1. Prep the ingredients before heating the pan: thinly slice the flank steak across the grain, slice the Napa cabbage and Walla Walla onion, thinly slice the cucumber, chop the cilantro, and mince the garlic and ginger.
2. Soak the rice vermicelli in hot tap water just until flexible but still firm, 3 to 5 minutes; drain, rinse briefly with cool water, and set aside so the noodles do not over-soften before stir-frying.
3. Whisk the lime juice, fish sauce, soy sauce, brown sugar, and black pepper in a small bowl; toss the sliced beef with 1 tablespoon of this sauce and let it stand while the skillet heats.
4. Heat a large skillet or wok over high heat until very hot, then add 1 tablespoon oil; spread the beef in a single layer and sear without moving for about 1 minute, then stir-fry 1 minute more until browned but not fully cooked through. Transfer to a plate.
5. Add 1 tablespoon oil to the skillet, then add the garlic and ginger and stir-fry for 15 to 20 seconds until fragrant; add the Walla Walla onion and Napa cabbage and stir-fry 2 to 3 minutes until the cabbage is glossy and crisp-tender.
6. Add the remaining 1/2 tablespoon oil, the drained noodles, and the remaining sauce; toss constantly with tongs for 1 to 2 minutes, adding 1 to 2 tablespoons water only if the noodles start sticking or the sauce tightens too much.
7. Return the beef and any juices to the skillet and toss for 30 to 60 seconds, just until the beef is cooked through and the noodles are coated in a shiny glaze.
8. Plate in shallow bowls and top with cucumber slices and cilantro for a cool, fresh finish.

Ingredients

• Simple Truth® Natural Ground Lamb

  8 oz $10.99
• Japanese Eggplant

  12 oz, cut into 1/2-inch half-moons $4.99
• Kroger® Original Couscous

  3/4 cup $2.49
• Private Selection® Walla Walla Sweet Onions

  1/2 medium onion, diced $3.99
• Fresh On the Vine Red Tomatoes by the Bunch (4-5 tomatoes per bunch)

  1 medium tomato, chopped $1.99
• Garlic

  2 cloves, minced $0.79
• FREE RANGE CHICKEN BROTH LOW SODIUM - SIMPLE TRUTH ORGANIC - 32 OZ

  1 cup $2.19
• Parsley

  1/4 cup chopped $1.29
• Fresh Organic Lemon - Each

  1/2 lemon, juiced $1.29
• Olive oil

  2 tablespoons
• Ground cumin

  1 teaspoon
• Paprika

  1 teaspoon
• Ground cinnamon

  1/4 teaspoon
• Kosher salt and black pepper

  to taste
• Crushed red pepper flakes

  pinch, optional

Instructions

1. Prep the vegetables and aromatics: dice the Walla Walla sweet onion, chop the tomato, mince the garlic, slice the Japanese eggplant, chop the parsley, and mix the cumin, paprika, cinnamon, 3/4 teaspoon salt, black pepper, and optional red pepper flakes in a small bowl.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the eggplant in a single layer as much as possible and cook for 6 to 7 minutes, turning occasionally, until browned and starting to soften; transfer to a plate.
3. Add the remaining 1 tablespoon olive oil to the skillet, then add the diced onion and ground lamb. Cook for 5 to 6 minutes, breaking up the lamb, until the meat is browned and the onion is soft; spoon off excess fat if needed.
4. Stir in the garlic and spice mixture and cook for 30 seconds, then add the chopped tomato and cook for 3 to 4 minutes until juicy and slightly reduced.
5. Stir in the chicken broth and bring to a simmer. Return the eggplant to the skillet, cover, and simmer for 4 minutes until the eggplant is tender.
6. Sprinkle the couscous evenly over the skillet, stir once, cover, turn off the heat, and let stand for 5 minutes so the couscous absorbs the seasoned broth.
7. Fluff the skillet with a fork, stir in lemon juice and most of the parsley, then taste and adjust salt and pepper.
8. Plate in shallow bowls, spooning the lamb and eggplant over the couscous, and finish with the remaining parsley and an extra squeeze of lemon if desired.