Careme

Ingredients

• Kroger® Extra Large Raw Shrimp Peeled and Deveined Tall Off

  12 oz $6.00
• Zucchini

  12 oz, cut into 1/2-inch half-moons $2.69
• Simple Truth Organic® Jasmine Rice

  3/4 cup dry $4.99
• Fresh Organic Lime

  1 lime, juiced and cut into wedges $1.50
• Ginger Root

  1 tablespoon grated $4.99
• Garlic

  2 cloves, minced $0.79
• Green Onions

  2, sliced; whites and greens separated $1.50
• Simple Truth Organic® Thai Basil Container

  1/2 cup loosely packed leaves $2.79
• Neutral cooking oil

  1 1/2 tablespoons
• Fish sauce

  1 tablespoon
• Low-sodium soy sauce

  1 tablespoon
• Brown sugar or honey

  2 teaspoons
• Crushed red pepper flakes or sliced fresh chile

  1/4 teaspoon, optional
• Kosher salt

  to taste

Instructions

1. Rinse the jasmine rice until the water runs mostly clear, then cook it with 1 1/8 cups water and a pinch of salt; bring to a boil, cover, reduce to low, cook 15 minutes, then let stand covered while you stir-fry.
2. Pat the shrimp very dry, lightly salt it, and set it aside; cut the zucchini, mince the garlic, grate the ginger, slice the green onions, and pick the Thai basil leaves.
3. In a small bowl, stir together the lime juice, fish sauce, soy sauce, brown sugar or honey, and chile flakes if using until the sugar dissolves.
4. Heat a large skillet or wok over medium-high heat until hot, add 1 tablespoon oil, then sear the zucchini in a single layer for 3 to 4 minutes until browned but still crisp-tender; transfer to a plate.
5. Add the remaining 1/2 tablespoon oil to the skillet, then add the shrimp and cook 1 to 2 minutes per side until pink, opaque, and just cooked through.
6. Add the garlic, ginger, and white parts of the green onions; stir-fry 30 seconds, then return the zucchini to the pan and pour in the sauce, tossing for 1 minute until glossy.
7. Turn off the heat and fold in the Thai basil and green onion tops, then taste and adjust with a little more lime or salt if needed.
8. Fluff the rice, divide it between two bowls, spoon the shrimp and zucchini stir-fry over the top, and serve with lime wedges.

Ingredients

• Simple Truth® Natural Boneless and Skinless Fresh Chicken Thighs Griller Pack BIG DEAL!

  1 lb $4.49
• Kroger® Sweet Corn on the Cob

  2 ears $4.99
• Fresh Anaheim Peppers

  1 medium pepper $2.99
• Fresh Large Hothouse Grown Premium Red Tomato

  1 medium tomato $2.99
• Fresh Medium Ripe Avocado

  1 avocado
• Fresh Organic Limes - Each

  1 lime $1.50
• Garlic

  2 cloves $0.79
• Organic Cilantro

  1/4 cup chopped $1.99
• Olive oil

  2 tablespoons, divided
• Apple cider vinegar or white vinegar

  1 tablespoon
• Honey

  1 teaspoon
• Ground cumin

  1 teaspoon
• Smoked paprika

  1 teaspoon
• Chili powder

  1/2 teaspoon
• Dried oregano

  1/2 teaspoon
• Kosher salt

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

  1/4 teaspoon

Instructions

1. Heat a grill to medium-high and oil the grates. Mince the garlic, finely chop half the Anaheim pepper, dice the tomato and avocado, chop the cilantro, and cut the lime in half.
2. In a bowl, whisk 1 tablespoon olive oil, vinegar, honey, garlic, cumin, smoked paprika, chili powder, oregano, salt, pepper, and the juice of half the lime. Add the chicken thighs and the chopped Anaheim pepper, toss well, and marinate for 15 minutes while the grill heats.
3. Peel back the corn husks or shuck the corn completely. Rub the ears with the remaining 1 tablespoon olive oil and a pinch of salt.
4. Grill the corn, turning often, until lightly charred and tender, 10 to 12 minutes. Move it to a cooler side of the grill if it darkens too quickly.
5. Grill the chicken thighs for 5 to 7 minutes per side, closing the lid between turns, until well-marked and the thickest pieces reach 165°F. Transfer to a plate and rest for 5 minutes.
6. While the chicken rests, toss the tomato, avocado, cilantro, remaining lime juice, and a pinch of salt into a quick salsa. Taste and add extra chili powder if you want more heat.
7. Plate the grilled chicken with the charred corn and spoon the tomato-avocado salsa over the top or alongside; finish with any extra cilantro.

Ingredients

• Coho Salmon Fillet (Farm Raised)

  12 oz, cut into 2 portions $8.99
• Fresh Red Tomato

  1 lb, chopped $2.49
• Kroger® Original Couscous

  2/3 cup dry $2.49
• Garlic

  2 cloves, thinly sliced $0.79
• Fresh Organic Lemon

  1 lemon, zested and juiced $2.00
• Parsley

  1/4 cup chopped $1.89
• Simple Truth Organic® Oregano

  1 teaspoon chopped, or 1/2 teaspoon dried pantry oregano $2.79
• Capers

  1 tablespoon, drained
• Pitted green or Kalamata olives

  1/4 cup, roughly chopped
• Olive oil

  2 tablespoons, divided
• Kosher salt and black pepper

  to taste
• Red pepper flakes

  pinch, optional
• Water or low-sodium broth

  2/3 cup

Instructions

1. Preheat the oven to 425°F. Chop the tomatoes, slice the garlic, chop the olives and parsley, zest and juice the lemon, and pat the salmon dry.
2. In a small baking dish, toss the chopped tomatoes with garlic, capers, olives, oregano, 1 tablespoon olive oil, a pinch of salt, black pepper, and red pepper flakes if using.
3. Roast the tomato mixture for 12 minutes, until juicy and starting to collapse around the edges.
4. Meanwhile, bring 2/3 cup water or broth, 1 teaspoon olive oil, and a pinch of salt to a boil in a small saucepan. Stir in the couscous, cover, remove from heat, and let stand 5 minutes; fluff with a fork and fold in half the parsley and a little lemon zest.
5. Season the salmon with salt, pepper, remaining olive oil, and a squeeze of lemon juice. Nestle the salmon portions into the roasted tomatoes, spooning a little of the tomato mixture over the edges.
6. Return the dish to the oven and roast 9 to 12 minutes, until the salmon flakes easily and reaches 125°F to 130°F for medium or 145°F for fully cooked.
7. Rest the salmon for 3 minutes, then taste the tomato sauce and brighten with more lemon juice if needed.
8. Plate the parsley couscous in shallow bowls, top with salmon, spoon the roasted tomato-caper sauce over everything, and finish with remaining parsley and lemon zest.