Careme

Ingredients

• Foster Farms Fresh & Natural Cage Free Boneless Skinless Chicken Breast Fillets

  12 oz $2.99
• Japanese Eggplant

  12 oz $4.99
• Private Selection® Walla Walla Sweet Onions

  6 oz $3.49
• Kroger® Whole Garlic Bulbs

  2 cloves $2.99
• Organic Ginger Root

  1 tablespoon minced $3.99
• Simple Truth Organic® Thai Basil Container

  0.5 oz $2.49
• Fresh Organic Limes - Each

  1 lime $1.29
• Smart Way™ Jasmine Rice

  1/2 cup dry $3.59
• Water

  1 cup plus 3 tablespoons
• Kosher salt

  1 teaspoon
• Neutral cooking oil

  2 tablespoons
• Low-sodium soy sauce

  1 tablespoon
• Fish sauce

  1 tablespoon
• Brown sugar

  2 teaspoons
• Cornstarch

  1 teaspoon

Instructions

1. Prepare the chicken and vegetables:

   • Thinly slice 12 ounces chicken breast across the grain and season it evenly with 3/4 teaspoon kosher salt.
   • Cut 12 ounces Japanese eggplant into 1/2-inch-thick half-moons.
   • Thinly slice 6 ounces Walla Walla sweet onion.
   • Mince 2 garlic cloves.
   • Peel and mince 1 tablespoon ginger.
   • Pick the leaves from 0.5 ounce Thai basil.

2. Make the stir-fry sauce by whisking together:

   • 1 tablespoon low-sodium soy sauce
   • 1 tablespoon fish sauce
   • 2 teaspoons brown sugar
   • 1 teaspoon cornstarch
   • Zest and juice of 1 lime
   • 5 tablespoons water

   Set the sauce aside.

3. Rinse 1/2 cup jasmine rice until the water runs mostly clear. Combine it in a small saucepan with 3/4 cup water and 1/4 teaspoon kosher salt. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes. Remove from the heat and let stand, covered, for 5 minutes; fluff with a fork.

4. While the rice cooks, heat 1 tablespoon neutral cooking oil in a large skillet or wok over medium-high heat. Spread the seasoned chicken into one layer and stir-fry for 4 to 5 minutes, until lightly browned and nearly cooked through. Transfer it to a clean plate.

5. Add 1 tablespoon neutral cooking oil to the same skillet. Add the prepared eggplant and onion and stir-fry for 3 minutes. Pour in 2 tablespoons water, cover, and cook for 3 minutes, until the eggplant is tender but still holds its shape.

6. Uncover the skillet, add the prepared garlic and ginger, and stir-fry for 30 seconds. Whisk and pour in the stir-fry sauce, then return the chicken and any accumulated juices to the skillet. Cook for 2 to 3 minutes, stirring, until the sauce is glossy and the chicken reaches 165°F in the center.

7. Remove the skillet from the heat and fold in the prepared Thai basil until just wilted. Divide the jasmine rice between two shallow bowls, spoon the chicken and Japanese eggplant stir-fry over it, and serve immediately.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin

  1 lb $4.99
• Zucchini

  12 oz $1.79
• Private Selection® Campari Tomatoes

  4 oz $3.33
• Private Selection® Walla Walla Sweet Onions

  2 oz $3.49
• Simple Truth Organic® Basil

  0.25 oz $2.49
• Fresh Organic Lemon

  1 $1.29
• Simple Truth Organic™ Rosemary

  1 tsp, finely chopped $1.99
• Garlic

  2 cloves, minced
• Extra-virgin olive oil

  3 tbsp
• Balsamic vinegar

  1 tsp
• Kosher salt

  1.25 tsp
• Black pepper

  0.75 tsp

Instructions

1. Heat a grill to medium-high, about 425°F, and clean and oil the grates.

2. Pat 1 pound pork tenderloin dry. Zest 1 lemon, then juice it and reserve 2 tablespoons juice for the relish. Mix the pork rub:

   • 1 tablespoon extra-virgin olive oil
   • Zest from 1 lemon
   • 1 teaspoon finely chopped rosemary
   • 2 minced garlic cloves
   • 3/4 teaspoon kosher salt
   • 1/2 teaspoon black pepper

   Coat the pork evenly with the rub and let it stand for 15 minutes while preparing the vegetables.

3. Quarter 12 ounces zucchini lengthwise. Coat the spears with 1 tablespoon extra-virgin olive oil, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper.

4. Make the tomato relish by combining:

   • 4 ounces Campari tomatoes, diced
   • 2 ounces Walla Walla sweet onion, finely diced
   • 0.25 ounce basil, thinly sliced
   • 2 tablespoons reserved lemon juice
   • 1 tablespoon extra-virgin olive oil
   • 1 teaspoon balsamic vinegar
   • 1/4 teaspoon kosher salt

   Set the relish aside so its flavors can mingle.

5. Grill the pork over direct heat for 12 to 16 minutes, turning every 3 to 4 minutes, until browned on all sides and 145°F at the center. During the final 8 minutes, grill the zucchini for 6 to 8 minutes, turning once, until marked and crisp-tender.

6. Transfer the pork and zucchini to a platter. Rest the pork for 5 minutes, then cut it crosswise into thick slices.

7. Plate the sliced pork with the grilled zucchini and spoon the tomato–Walla Walla onion relish over and around the pork.

Ingredients

• Wild Caught Sockeye Salmon Fillet (Previously Frozen)

  12 oz $15.99
• Fresh Sweet Corn on the Cob-Each

  2 ears $0.33
• Fresh Blackberries - 6 OZ Clamshell

  4 oz $2.99
• Private Selection® Walla Walla Sweet Onions

  2 oz $3.49
• Simple Truth Organic® Baby Dill

  2 tablespoons chopped $2.49
• Fresh Organic Lemon

  1 lemon, for 1 teaspoon zest and 1 tablespoon juice $1.29
• Unsalted butter

  2 tablespoons, softened and divided
• Extra-virgin olive oil

  1 tablespoon
• Pure maple syrup

  2 tablespoons, divided
• Dijon mustard

  2 teaspoons
• Morton kosher salt

  1 teaspoon, divided
• Black pepper

  1/4 teaspoon, divided

Instructions

1. Heat the oven to 450°F and line a rimmed sheet pan with parchment paper.

2. Shuck 2 ears corn and cut the kernels from the cobs. Toss the kernels on one side of the prepared pan with 1 tablespoon extra-virgin olive oil, 1/4 teaspoon Morton kosher salt, and 1/8 teaspoon black pepper. Roast for 8 minutes.

3. While the corn begins roasting, gently combine the blackberry relish:

   • 4 ounces blackberries, halved
   • 2 ounces Walla Walla sweet onion, finely diced
   • 1 tablespoon lemon juice
   • 1 tablespoon maple syrup
   • 1 tablespoon chopped baby dill
   • 1/8 teaspoon Morton kosher salt

   Set the relish aside so the flavors mingle.

4. Mix the maple-Dijon butter:

   • 1 tablespoon softened unsalted butter
   • 1 tablespoon maple syrup
   • 2 teaspoons Dijon mustard
   • 1 teaspoon finely grated lemon zest
   • 5/8 teaspoon Morton kosher salt
   • 1/8 teaspoon black pepper

   Stir until smooth.

5. Pat 12 ounces sockeye salmon dry. After the corn has roasted for 8 minutes, stir the kernels and place the salmon skin-side down on the open side of the pan. Spread the maple-Dijon butter evenly over the fish.

6. Return the pan to the oven and roast for 5 to 8 minutes, checking early because sockeye is lean and thin, until the salmon reaches 145°F in its thickest section. Transfer it to a plate and rest for 3 minutes.

7. Toss the hot roasted corn with 1 tablespoon softened unsalted butter and 1 tablespoon chopped baby dill.

8. Divide the dill-butter corn between two plates, add the roasted sockeye, and spoon the blackberry–Walla Walla onion relish over and around the salmon.