Careme

Ingredients

• Foster Farms Fresh & Natural Chicken Thighs Value Pack

  1 pound $2.79
• Fresh Bagged Green Beans

  12 ounces $2.19
• Jumbo Yellow Onion

  4 ounces (about 1/2 medium) $0.99
• Fresh Large Hothouse Grown Premium Red Tomato

  8 ounces (about 1 large) $2.49
• Garlic

  2 cloves
• Morton kosher salt

  1 7/8 teaspoons, divided
• Smoked paprika

  1 1/2 teaspoons, divided
• Black pepper

  1/2 teaspoon
• Olive oil

  1 tablespoon plus 1 teaspoon, divided
• All-purpose flour

  1 tablespoon
• Unsalted chicken stock

  1 cup
• Apple cider vinegar

  1 tablespoon
• Dried thyme

  1 teaspoon
• Bota Box Dry Rosé Wine

  Serve well chilled $18.99

Instructions

1. Pat 1 pound chicken thighs dry. Season them all over with:

   • 1 1/8 teaspoons Morton kosher salt
   • 1 teaspoon smoked paprika
   • 1/2 teaspoon black pepper

   Let the seasoned chicken stand for 10 minutes while you prepare the vegetables.

2. Prepare the vegetables:

   • Trim 12 ounces green beans.
   • Dice 4 ounces yellow onion.
   • Chop 8 ounces tomato.
   • Mince 2 garlic cloves.

   Keep the green beans separate from the prepared aromatics.

3. Heat 1 tablespoon olive oil in a large, deep skillet over medium-high heat. Place the seasoned chicken skin-side down and sear without moving for about 5 minutes, then turn and brown for 3 minutes. Transfer the chicken to a plate.

4. Reduce the heat to medium and add 1 teaspoon olive oil. Cook the prepared onion for 3 minutes, stirring occasionally, then add the prepared garlic and cook for 30 seconds. Sprinkle in 1 tablespoon all-purpose flour and 1/2 teaspoon smoked paprika; stir for 1 minute.

5. Slowly stir the following into the skillet, scraping up the browned bits:

   • 1 cup unsalted chicken stock
   • 1 tablespoon apple cider vinegar
   • 1 teaspoon dried thyme
   • 3/4 teaspoon Morton kosher salt

   Add the prepared tomato and bring the gravy to a simmer.

6. Nestle the browned chicken skin-side up in the gravy and scatter the prepared green beans around it. Cover, reduce the heat to medium-low, and braise for 22 to 25 minutes, until the chicken reaches 180°F and the green beans are Southern-style tender.

7. Transfer the chicken to two shallow bowls and let it rest for 5 minutes. Meanwhile, simmer the tomato gravy and green beans uncovered for up to 5 minutes, until lightly thickened.

8. Spoon the green beans and tomato gravy around the rested chicken, keeping the browned skin exposed, and serve hot.

Want more detail? See the temperature guide.

Ingredients

• Fresh Coho Salmon Fillet

  12 ounces $14.99
• Zucchini

  12 ounces $1.79
• Private Selection® Campari Tomatoes

  8 ounces $2.50
• Barilla Orzo Pasta

  6 ounces $1.99
• Fresh Organic Lemon

  1 $1.29
• Garlic

  2 cloves $0.79
• panko breadcrumbs

  ⅓ cup
• finely grated Parmesan cheese

  ¼ cup
• extra-virgin olive oil

  3 tablespoons
• dried oregano

  1 teaspoon
• Morton kosher salt

  3 tablespoons plus 1⅛ teaspoons
• freshly ground black pepper

  ¾ teaspoon
• water

  8 cups
• Ferrarі Carano Fume Blanc Sauvignon California White Wine

  1 bottle $13.99

Instructions

1. Heat the oven to 425°F and line a rimmed sheet pan with parchment. Pat 12 ounces coho salmon dry, check for pin bones, and season it with ⅞ teaspoon Morton kosher salt and ¼ teaspoon black pepper. Let it stand for 15 minutes while preparing the vegetables and topping.

2. Prepare the vegetables:

   • 12 ounces zucchini, sliced into ½-inch half-moons
   • 8 ounces Campari tomatoes, quartered
   • 1 tablespoon extra-virgin olive oil
   • 1¼ teaspoons Morton kosher salt
   • ½ teaspoon black pepper
   • ½ teaspoon dried oregano

   Toss together on one half of the prepared sheet pan and spread into an even layer.

3. Zest 1 lemon, squeeze out 1 tablespoon juice, and cut the rest into wedges. Make the lemon-Parmesan topping by combining:

   • ⅓ cup panko breadcrumbs
   • ¼ cup finely grated Parmesan cheese
   • 2 garlic cloves, finely grated
   • ½ teaspoon dried oregano
   • 1 tablespoon extra-virgin olive oil
   • All the lemon zest
   • 1 tablespoon lemon juice

   Mix until evenly moistened.

4. Roast the vegetables for 10 minutes. Stir them, then place the seasoned salmon on the empty half of the pan, skin-side down if applicable. Press the lemon-Parmesan topping evenly over the fish.

5. While the vegetables begin roasting, bring 8 cups water and 2 tablespoons plus 2 teaspoons Morton kosher salt to a boil in a medium saucepan. Add 6 ounces orzo and cook until al dente according to the package timing. Reserve ½ cup pasta water, then drain.

6. Return the orzo to the saucepan and toss it with 1 tablespoon extra-virgin olive oil and 2 tablespoons reserved pasta water, adding more reserved water only if needed to keep it glossy.

7. Roast the topped salmon with the vegetables for 8 to 10 minutes, until the thickest part reaches 125°F and the topping is golden. Rest the salmon for 3 minutes.

8. Divide the orzo between two shallow bowls, add the roasted zucchini and tomatoes, and place half the salmon over each serving. Finish with the prepared lemon wedges.

Want more detail? See the temperature guide.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin

  1 pound $4.99
• Kroger® Sweet Corn on the Cob

  2 ears $4.99
• Fresh Organic Limes

  1 lime $1.29
• Garlic

  3 cloves $0.79
• Jumbo Yellow Onions

  1/2 cup diced (about 4 ounces) $0.99
• Orange juice

  1/3 cup
• Extra-virgin olive oil

  2 tablespoons, divided
• Diamond Crystal kosher salt

  2 1/2 teaspoons, divided
• Ground cumin

  1 teaspoon, divided
• Dried oregano

  1 teaspoon, divided
• Freshly ground black pepper

  1/2 teaspoon
• Chateau Ste. Michelle Sauvignon Blanc Washington White Wine

  1 bottle, well chilled $9.99

Instructions

1. Trim and pat dry 1 pound pork tenderloin. Season it all over with:

   • 2 teaspoons Diamond Crystal kosher salt
   • 1/2 teaspoon ground cumin
   • 1/2 teaspoon dried oregano
   • 1/2 teaspoon freshly ground black pepper

   Let the seasoned pork stand for 15 minutes while you prepare the other ingredients.

2. Prepare the vegetables and aromatics:

   • Cut the kernels from 2 ears corn.
   • Dice enough yellow onion to yield 1/2 cup.
   • Mince 3 garlic cloves.
   • Finely zest and juice 1 lime.

   Keep the corn and onion separate.

3. Make the mojo by stirring together:

   • 1/3 cup orange juice
   • The prepared lime zest and juice
   • The prepared minced garlic
   • 1/2 teaspoon ground cumin
   • 1/2 teaspoon dried oregano

   Set the mojo aside.

4. Heat 1 tablespoon extra-virgin olive oil in a large skillet over medium-high heat. Add the prepared onion and cook for 2 minutes. Add the prepared corn kernels and 1/2 teaspoon Diamond Crystal kosher salt; cook, stirring occasionally, until crisp-tender and lightly browned, 5 to 6 minutes. Transfer the corn mixture to a bowl and cover to keep warm.

5. Return the skillet to medium-high heat and add 1 tablespoon extra-virgin olive oil. Add the seasoned pork and sear, turning every 1 to 2 minutes, until browned all over, about 6 minutes.

6. Pour the mojo into the skillet, reduce the heat to medium-low, and cover. Cook the pork for 6 to 10 minutes, turning once, until its center reaches a pull temperature of 140°F.

7. Transfer the pork to a cutting board and rest for 5 minutes. Meanwhile, simmer the mojo in the uncovered skillet for 3 to 5 minutes, stirring and scraping up the browned bits, until glossy and lightly thickened.

8. Slice the rested pork across the grain. Plate it with the warm sautéed corn and spoon the reduced mojo over the pork.

Want more detail? See the temperature guide.