Careme

Ingredients

• Foster Farms Fresh & Natural Chicken Thighs Value Pack

  1.25 pounds $1.29
• Eggplant

  1 medium (about 1 pound) $1.99
• Fresh On the Vine Red Tomatoes by the Bunch

  12 ounces $2.49
• Jumbo Yellow Onion

  4 ounces $0.99
• Organic Cilantro

  6 tablespoons chopped $1.69
• Garlic

  3 cloves $0.79
• Walnut pieces

  1/3 cup
• Olive oil

  4 tablespoons
• Red wine vinegar

  1 tablespoon
• Water

  2 tablespoons
• Ground coriander

  1 teaspoon
• Smoked paprika

  1 teaspoon
• Cayenne pepper

  1/8 teaspoon
• Morton kosher salt

  3 teaspoons
• Black pepper

  1/2 teaspoon

Instructions

1. Heat the oven to 425°F and line a large rimmed sheet pan. Cut 1 medium eggplant into 1-inch chunks and slice 4 ounces yellow onion into thick wedges.
2. In a large bowl, coat 1.25 pounds chicken thighs with 1 tablespoon olive oil, 1 teaspoon Morton kosher salt, 1/2 teaspoon ground coriander, 1/2 teaspoon smoked paprika and 1/8 teaspoon cayenne pepper. Transfer the thighs to the pan skin-side up.
3. In the same bowl, thoroughly toss the prepared vegetables with 2 tablespoons olive oil, 1 teaspoon Morton kosher salt, 1/4 teaspoon black pepper, 1/2 teaspoon ground coriander and 1/2 teaspoon smoked paprika. Spread them around the thighs and roast for 25 minutes.
4. Quarter 12 ounces tomatoes and gently toss them with 1 tablespoon olive oil, 1/2 teaspoon Morton kosher salt and 1/4 teaspoon black pepper. Add them to the pan and roast for 12–15 minutes, until the produce is browned and the thickest thigh reaches at least 165°F, preferably 175°F for tenderness.
5. While the pan finishes roasting, finely chop or pulse 1/3 cup walnut pieces, 4 tablespoons chopped cilantro, 3 garlic cloves, 1 tablespoon red wine vinegar, 2 tablespoons water and 1/2 teaspoon Morton kosher salt into a coarse, spoonable sauce.
6. Rest everything for 5 minutes, then divide the contents of the pan between two plates. Spoon all of the prepared sauce on top, scatter with 2 tablespoons chopped cilantro and serve hot.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin

  12 oz $2.99
• Fresh Red Hothouse Bell Pepper

  1 large pepper $1.67
• Red Potatoes

  12 oz $1.29
• Fresh Roma Tomato

  8 oz $1.49
• Jumbo Sweet Onions

  4 oz $1.19
• Garlic

  2 cloves $0.79
• Organic Italian Parsley

  2 tablespoons chopped $1.99
• Water

  1/2 cup
• Olive oil

  2 tablespoons
• Smoked paprika

  1 1/2 teaspoons
• Crushed red pepper flakes

  1/4 teaspoon
• Kosher salt

  2 3/4 teaspoons
• Black pepper

  3/4 teaspoon
• Red wine vinegar

  1 tablespoon

Instructions

1. Halve 12 oz red potatoes; thinly slice 1 large red bell pepper and 4 oz sweet onion; mince 2 garlic cloves; chop 8 oz Roma tomatoes and 2 tablespoons parsley; then cut 12 oz pork tenderloin crosswise into six medallions and pat dry.
2. Place 12 oz halved red potatoes, 1/2 cup water, and 3/4 teaspoon kosher salt in a large skillet. Cover and simmer over medium heat for 10 minutes, then uncover and let the water evaporate.
3. Add 1 tablespoon olive oil to the 12 oz potatoes and cook them cut-side down for 6–8 minutes, until crisp and tender; transfer the 12 oz cooked potatoes to a plate and tent loosely with foil.
4. Add 1/2 tablespoon olive oil, 1 sliced red bell pepper, 4 oz sliced sweet onion, and 3/4 teaspoon kosher salt to the skillet. Cook over medium heat for 6 minutes, then add 2 minced garlic cloves, 8 oz chopped Roma tomatoes, 1/2 teaspoon smoked paprika, 1/4 teaspoon crushed red pepper flakes, and 1/4 teaspoon black pepper; cook for 5 minutes, stir in 1 tablespoon red wine vinegar, and transfer all of the piperade to a bowl.
5. Season 12 oz pork medallions evenly with 1 1/4 teaspoons kosher salt, 1 teaspoon smoked paprika, and 1/2 teaspoon black pepper. Heat 1/2 tablespoon olive oil in the skillet over medium-high heat and sear the 12 oz pork for 2–3 minutes per side, until the centers reach 145°F.
6. Transfer the 12 oz pork to a clean plate and rest for 5 minutes. During the final 2 minutes, return all of the piperade to the skillet over low heat and stir until hot.
7. Divide 12 oz crisp potatoes and all of the hot piperade between two plates, top with 12 oz rested pork medallions, and garnish with 2 tablespoons chopped parsley.

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 $0.75
• Cucumber

  1 cucumber $0.89
• Green Onions

  2 green onions $1.19
• Gochujang

  1 1/2 tablespoons
• Low-sodium soy sauce

  1 tablespoon
• Honey

  1 tablespoon
• Rice vinegar

  2 tablespoons
• Unsalted butter

  2 tablespoons
• Toasted sesame oil

  2 teaspoons
• Neutral cooking oil

  1 teaspoon
• Toasted sesame seeds

  1 teaspoon
• Kosher salt

  1/2 teaspoon
• Ground black pepper

  1/4 teaspoon

Instructions

1. Preheat a gas or charcoal grill to medium-high, about 425°F, with a cooler zone on one side; thoroughly clean and oil the grates.
2. Whisk 1 1/2 tablespoons gochujang, 1 tablespoon low-sodium soy sauce, 1 tablespoon honey, 1 tablespoon rice vinegar, and 1 tablespoon melted unsalted butter. Transfer 1 1/2 tablespoons glaze to a clean serving bowl and reserve the other 4 tablespoons for grilling.
3. Thinly slice 1 cucumber and 1 green onion, then toss them with 1 tablespoon rice vinegar, 1 teaspoon toasted sesame oil, 1/2 teaspoon toasted sesame seeds, and 1/8 teaspoon kosher salt; refrigerate until serving.
4. Shuck 2 ears corn and grill for 10–12 minutes, turning every 2–3 minutes, until tender and charred. Cut the kernels from the cobs, then toss them with 1 tablespoon unsalted butter, 1 teaspoon toasted sesame oil, 1 thinly sliced green onion, 1/2 teaspoon toasted sesame seeds, and 1/8 teaspoon kosher salt.
5. Pat 12 ounces sockeye salmon dry and coat with 1 teaspoon neutral cooking oil, 1/4 teaspoon kosher salt, and 1/4 teaspoon ground black pepper. Grill flesh-side down without moving for 1–2 minutes, then carefully flip skin-side down onto the cooler zone. Brush the exposed flesh with 2 tablespoons grilling glaze, cook for 2 minutes, brush with another 2 tablespoons grilling glaze, and continue cooking for 2–4 minutes, until the center reaches 140–142°F.
6. Rest the 2 cooked portions for 3 minutes and confirm they reach the FDA-recommended 145°F through carryover cooking; if needed, return them to the cooler grill zone briefly. Plate 1 portion with half the charred-corn salad and half the cucumber salad, then spoon 3/4 tablespoon reserved clean glaze over each portion.