Careme

Ingredients

• Simple Truth® Mild Italian Chicken Sausage

  4 oz $5.99
• Fresh Red Hothouse Bell Pepper

  1/2 pepper $2.99
• cherry tomatoes

  1/2 cup
• risotto rice

  1/2 cup
• low-sodium chicken stock

  1 1/2 cups
• yellow onion

  1/4 cup finely chopped
• garlic

  1 clove
• olive oil

  2 teaspoons
• smoked paprika

  1/2 teaspoon
• sherry vinegar

  1 teaspoon
• kosher salt

  1/8 teaspoon
• black pepper

  1/8 teaspoon
• fresh parsley

  1 tablespoon chopped
• Campo Viejo™ Rioja Tempranillo

  1 bottle (750 ml) $9.99

Instructions

1. Slice 4 ounces chicken sausage into 1/2-inch rounds; dice 1/2 red bell pepper, halve 1/2 cup cherry tomatoes, finely chop 1/4 cup yellow onion and 1 tablespoon parsley, and mince 1 garlic clove.

2. Heat 1 teaspoon olive oil in a small saucepan over medium heat. Cook 4 ounces chicken sausage for about 5 minutes, turning occasionally, until browned and cooked to 165°F; transfer it to a plate.

3. Add 1 teaspoon olive oil, 1/2 diced red bell pepper, 1/4 cup yellow onion, 1 minced garlic clove, 1/2 teaspoon smoked paprika, 1/8 teaspoon kosher salt, and 1/8 teaspoon black pepper. Cook for 4 minutes, then stir in 1/2 cup cherry tomatoes.

4. Stir in 1/2 cup risotto rice and cook for 1 minute. Add 1 teaspoon sherry vinegar and cook for 1 minute, scraping up the browned bits.

5. Add 3/4 cup low-sodium chicken stock and simmer for 8 minutes, stirring frequently. Add another 3/4 cup low-sodium chicken stock and simmer for 10 minutes, stirring frequently, until the rice is creamy and tender.

6. Fold in 4 ounces cooked chicken sausage and 1 tablespoon chopped parsley; heat for 1 minute, rest for 2 minutes, and plate in one shallow bowl.

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Ingredients

• Kroger® Fresh Natural Pork Loin Boneless

  8 ounces $1.99
• Fresh Sweet Corn on the Cob-Each

  1 ear $0.99
• Fresh Poblano Peppers

  1 medium pepper (about 4 ounces) $3.99
• Fresh Roma Tomato

  1 medium tomato (about 4 ounces) $2.99
• Fresh Organic Lime

  1 lime $1.50
• Organic Cilantro

  2 tablespoons chopped $1.99
• Garlic

  1 clove, grated $0.99
• Olive oil

  2 teaspoons
• Ancho chile powder

  1 teaspoon
• Honey

  1/2 teaspoon
• Dried Mexican oregano

  1/4 teaspoon
• Ground cumin

  1/4 teaspoon
• Kosher salt

  1/2 teaspoon
• Black pepper

  1/8 teaspoon
• The Hogue Cellars Riesling Washington White Wine

  1 bottle, well chilled $14.99

Instructions

1. Preheat a grill to medium-high heat, about 425°F, for 10 minutes. Husk 1 ear sweet corn, seed 1 medium poblano pepper, and dice 1 medium Roma tomato while the grill heats.

2. Pat 8 ounces pork loin dry and pound it to an even 1/2-inch thickness. Rub it with 1 teaspoon olive oil, 1 teaspoon ancho chile powder, 1/2 teaspoon honey, 1 grated garlic clove, 1/4 teaspoon dried Mexican oregano, 1/4 teaspoon ground cumin, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper.

3. Rub 1 husked ear sweet corn and 1 seeded poblano pepper with 1 teaspoon olive oil and 1/8 teaspoon kosher salt.

4. Grill 8 ounces seasoned pork loin for 4 to 5 minutes per side until lightly charred and its center reaches 145°F. Alongside it, grill 1 ear seasoned sweet corn and 1 seasoned poblano pepper for 8 to 10 minutes, turning periodically, until tender and charred.

5. Rest 8 ounces grilled pork loin for 5 minutes. Meanwhile, cut the kernels from 1 grilled ear sweet corn and chop 1 grilled poblano pepper; toss both with 1 diced Roma tomato, 2 tablespoons chopped cilantro, the zest and juice of 1 lime, and 1/8 teaspoon kosher salt.

6. Slice 8 ounces rested pork loin across the grain, arrange it on a plate, and spoon the corn-poblano salsa alongside and over the pork.

Want more detail? See the temperature guide.

Ingredients

• Boneless skinless chicken thighs

  6 ounces $4.49
• Zucchini

  6 ounces $2.69
• Cherry tomatoes

  1 cup
• Dry quinoa

  1/3 cup
• Water

  2/3 cup
• Extra-virgin olive oil

  1 tablespoon
• Garlic

  1 clove
• Capers, drained

  1 tablespoon
• Raisins

  1 tablespoon
• Red wine vinegar

  2 teaspoons
• Dried oregano

  1/2 teaspoon
• Kosher salt

  1/2 teaspoon
• Black pepper

  1/4 teaspoon
• Whitehaven Sauvignon Blanc New Zealand White Wine

  750 ml $12.97

Instructions

1. Heat the oven to 425°F. Halve 1 cup cherry tomatoes, cut 6 ounces zucchini into thick half-moons, mince 1 garlic clove, and pat 6 ounces boneless skinless chicken thighs dry.

2. On a small rimmed sheet pan, toss 6 ounces zucchini and 1 cup cherry tomatoes with 1 teaspoon extra-virgin olive oil and 1/8 teaspoon kosher salt. Rub 6 ounces boneless skinless chicken thighs with 1 teaspoon extra-virgin olive oil, 1/2 teaspoon dried oregano, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper; place beside the vegetables.

3. Roast the sheet pan for 20–24 minutes, stirring its vegetable contents after 12 minutes, until the meat reaches 165°F and the vegetables are browned and tender.

4. Meanwhile, combine 1/3 cup dry quinoa, 2/3 cup water, and 1/8 teaspoon kosher salt in a small saucepan. 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.

5. While everything cooks, stir together 1 minced garlic clove, 1 tablespoon drained capers, 1 tablespoon raisins, 2 teaspoons red wine vinegar, and 1 teaspoon extra-virgin olive oil; let the dressing stand for at least 5 minutes.

6. Rest the 6 ounces roasted chicken for 5 minutes, then slice it. Fluff the cooked yield from 1/3 cup dry quinoa and transfer it to a shallow bowl; add all the roasted vegetables and sliced chicken, then spoon all the dressing over the top.

Want more detail? See the temperature guide.