Careme

Ingredients

• Foster Farms Fresh & Natural Chicken Thighs Value Pack

  1 1/2 lb $2.79
• Fresh Sweet Corn on the Cob-Each

  2 ears $0.33
• Fresh Large Green Bell Pepper

  1/2 pepper $0.89
• Fresh Roma Tomato

  1/2 lb $1.29
• Green Onions

  4 $1.19
• Morton kosher salt

  2 3/4 tsp
• Sweet paprika

  2 tsp
• Dried thyme

  1 tsp
• Dried oregano

  1/2 tsp
• Garlic powder

  1/2 tsp
• Ground cayenne pepper

  1/4 tsp
• Ground black pepper

  1/2 tsp
• Neutral cooking oil

  1 tbsp
• Unsalted butter

  1 tbsp
• Garlic

  1 clove
• Water

  2 tbsp
• Apple cider vinegar

  1 tsp

Instructions

1. Pat 1 1/2 pounds chicken thighs dry. Season all over with 2 1/4 teaspoons Morton kosher salt and let stand for 15 minutes while preparing the remaining ingredients.

2. Make the salt-free blackening blend by combining:

   • 2 teaspoons sweet paprika
   • 1 teaspoon dried thyme
   • 1/2 teaspoon dried oregano
   • 1/2 teaspoon garlic powder
   • 1/4 teaspoon ground cayenne pepper
   • 1/2 teaspoon ground black pepper

   Rub the blend evenly over the salted chicken.

3. Prepare the maque choux vegetables: cut the kernels from 2 ears sweet corn, dice 1/2 green bell pepper, dice 1/2 pound Roma tomatoes, mince 1 garlic clove, and thinly slice 4 green onions, keeping the green onion tops separate.

4. Heat 1 tablespoon neutral cooking oil in a large heavy skillet over medium heat. Add the chicken skin-side down and cook without moving until a dark, fragrant crust forms, 4 to 5 minutes. Turn, reduce the heat to medium-low, cover, and cook for 12 to 16 minutes, until the thickest thigh reaches 175°F.

5. Transfer the chicken to a plate and rest for 5 minutes. Carefully pour or spoon off the excess fat from the skillet, leaving the browned fond behind.

6. Melt 1 tablespoon unsalted butter in the skillet over medium heat. Add the prepared bell pepper and the white and pale-green onion slices; cook for 3 minutes. Add the prepared garlic and cook for 30 seconds.

7. Add the prepared corn, prepared tomatoes, 2 tablespoons water, and 1/2 teaspoon Morton kosher salt. Cook, stirring occasionally and scraping up the fond, until the corn is crisp-tender and the tomato juices glaze the vegetables, 4 to 5 minutes. Remove from the heat and stir in 1 teaspoon apple cider vinegar and the prepared green onion tops.

8. Spoon the corn maque choux onto two plates, set the rested blackened chicken thighs alongside, and drizzle over any chicken resting juices.

Want more detail? See the temperature guide.

Ingredients

• Fresh Coho Salmon Fillet

  12 oz $14.99
• Zucchini

  12 oz $1.79
• Shallot

  2 oz $3.99
• Lemon

  1 medium
• Unsalted butter

  4 tablespoons
• Extra-virgin olive oil

  2 tablespoons
• Diamond Crystal kosher salt

  2 3/4 teaspoons
• Black pepper

  1/2 teaspoon
• Dry white wine

  1/3 cup

Instructions

1. Pat 12 ounces coho salmon dry, check for pin bones, and cut it into 2 equal portions. Season all over with 1 1/2 teaspoons Diamond Crystal kosher salt and 1/4 teaspoon black pepper; let stand for 15 minutes.

2. While the salmon seasons, prepare the vegetables and sauce ingredients:

   • 12 ounces zucchini, trimmed and shaved lengthwise into wide ribbons with a vegetable peeler
   • 2 ounces shallot, finely minced
   • 1 medium lemon, finely grated to yield 1 teaspoon zest and squeezed to yield 2 tablespoons juice
   • 4 tablespoons unsalted butter, cut into small cubes and kept cold

   Keep each prepared ingredient separate.

3. Heat 1 tablespoon extra-virgin olive oil in a large skillet over medium-high heat. Add the zucchini ribbons, season with 1 1/4 teaspoons Diamond Crystal kosher salt and 1/4 teaspoon black pepper, and sauté for 2–3 minutes until glossy and just tender. Divide between two warm plates.

4. Wipe out the skillet and heat 1 tablespoon extra-virgin olive oil over medium-high heat. Add the salmon skin-side down if skin is present and sear undisturbed for 4 minutes. Turn and cook for 2–4 minutes, pulling the salmon at 125°F. Transfer it to a plate and rest for 3 minutes.

5. Lower the skillet to medium and add the prepared shallot with 1/3 cup dry white wine. Simmer for 3–4 minutes, scraping up the browned bits, until reduced to about 2 tablespoons. Add the prepared lemon juice and simmer for 30 seconds. Reduce the heat to low and whisk in the cold prepared butter a few cubes at a time until glossy; remove from the heat and stir in the prepared lemon zest.

6. Place one salmon portion over each bed of zucchini ribbons, spoon the lemon beurre blanc around the fish, and serve immediately.

Want more detail? See the temperature guide.

Ingredients

• Kroger® Fresh Natural Pork Loin Boneless

  1 pound $1.99
• Cucumber

  1 large $0.79
• Fresh Organic Limes

  2 $1.29
• Shallots

  2 ounces (about 1 small) $3.99
• Green Onions

  2 $1.19
• Organic Cilantro

  1/2 ounce $1.69
• Simple Truth Organic® Mint

  1/2 ounce $2.49
• Smart Way™ Jasmine Rice

  2 tablespoons uncooked $3.59
• Diamond Crystal kosher salt

  1 1/4 teaspoons
• Neutral cooking oil

  1 teaspoon
• Fish sauce

  1 tablespoon
• Light brown sugar

  2 teaspoons
• Crushed red pepper flakes

  1/2 teaspoon

Instructions

1. Preheat the grill to high, about 450°F. Cut 1 pound pork loin crosswise into 2 equal thick steaks if it is in one piece, then pat dry and coat with 1 teaspoon neutral cooking oil and 1 1/4 teaspoons Diamond Crystal kosher salt. Let stand for 20 minutes while preparing the salad.

2. Toast 2 tablespoons uncooked jasmine rice in a dry skillet over medium heat for 4–5 minutes, stirring frequently, until deep golden and nutty. Cool briefly, then grind into a coarse powder with a spice grinder or mortar and pestle.

3. Prepare the cucumber-herb salad in a large bowl:

   • 1 large cucumber, halved lengthwise and thinly sliced
   • 2 ounces shallot, thinly sliced
   • 2 green onions, thinly sliced
   • 1/2 ounce cilantro, roughly chopped
   • 1/2 ounce mint leaves, torn

4. Whisk together the dressing in a small bowl:

   • Juice of 2 organic limes
   • 1 tablespoon fish sauce
   • 2 teaspoons light brown sugar
   • 1/2 teaspoon crushed red pepper flakes

   Stir 1 1/2 tablespoons toasted-rice powder into the dressing and reserve the final 1/2 tablespoon for plating.

5. Grill the pork over direct heat for 4–6 minutes per side, turning once, until lightly charred and the center reaches 140°F. Transfer to a cutting board and rest for 5 minutes.

6. Thinly slice the rested pork across the grain. Add it and any accumulated juices to the cucumber-herb salad, pour over the dressing, and toss thoroughly.

7. Divide the warm pork salad between 2 shallow bowls, sprinkle with the reserved toasted-rice powder, and serve immediately.

Want more detail? See the temperature guide.