Careme

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced)

  1 lb $9.99
• Fresh Sweet Corn on the Cob-Each

  2 ears $0.99
• Cucumber

  1 $0.89
• Fresh Roma Tomato

  2 medium $1.49
• Private Selection® Walla Walla Sweet Onions

  1/2 small onion $3.99
• Fresh Organic Lemon - Each

  1 $1.29
• Garlic

  1 clove $0.79
• Extra-virgin olive oil

  3 tablespoons, divided
• Red wine vinegar

  1 tablespoon
• Dried oregano

  1 teaspoon, divided
• Kosher salt

  3/4 teaspoon, divided
• Black pepper

  1/4 teaspoon

Instructions

1. Heat a grill to medium-high, about 425°F. Clean the grates and oil a grill basket or a sheet of heavy-duty foil with holes poked through it. Dice the cucumber and tomatoes, thinly slice the sweet onion, mince the garlic, and zest and juice the lemon.
2. Whisk 2 tablespoons olive oil with the red wine vinegar, garlic, 1 tablespoon lemon juice, 1/2 teaspoon oregano, 1/4 teaspoon salt, and the black pepper; set the dressing aside.
3. Rub the corn with 1 teaspoon olive oil. Grill it covered, turning every few minutes, until tender and lightly charred, 8–10 minutes; transfer to a cutting board and cool for 5 minutes.
4. Meanwhile, pat the rockfish dry and check for pin bones. Rub it with the remaining olive oil, lemon zest, remaining oregano, and remaining salt.
5. Place the fish in the grill basket or on the prepared foil. Grill covered for 3–4 minutes per side, turning carefully, until it flakes easily and reaches 145°F in the thickest part.
6. Cut the kernels from the cobs and toss them with the cucumber, tomatoes, sweet onion, and prepared dressing. Taste and add another squeeze of lemon if desired.
7. Divide the corn salad between two plates, top with the grilled rockfish, and spoon any remaining dressing around the fish before serving.

Ingredients

• Foster Farms Fresh & Natural Chicken Thighs Value Pack

  1 lb, boned if necessary and cut into bite-size pieces $1.49
• Zucchini

  1 lb, halved lengthwise and sliced 1/2 inch thick $1.79
• Kroger® Long Grain Brown Rice

  1/2 cup dry $0.99
• Green Onions

  1 bunch, sliced with white and green parts separated $1.19
• Garlic

  3 cloves, minced
• Fresh ginger

  1 tablespoon, minced
• Low-sodium soy sauce

  2 tablespoons
• Chinkiang vinegar or rice vinegar

  1 1/2 tablespoons
• Chili-garlic sauce

  1 tablespoon, or to taste
• Honey or brown sugar

  2 teaspoons
• Cornstarch

  2 teaspoons
• Toasted sesame oil

  1 teaspoon
• Sichuan peppercorns

  1 teaspoon, lightly crushed
• Neutral cooking oil

  1 tablespoon
• Water

  3 tablespoons

Instructions

1. Rinse the rice, then prepare it according to package directions. Meanwhile, cut the chicken and zucchini, slice the green onions, and mince the garlic and ginger.
2. Whisk the soy sauce, vinegar, chili-garlic sauce, honey, cornstarch, sesame oil, and water in a small bowl until smooth.
3. Pat the chicken dry. Heat a large skillet or wok over medium-high heat, add half the neutral oil, and stir-fry the chicken in a single layer for 6–8 minutes until browned and it reaches 165°F; transfer it to a plate.
4. Add the remaining oil, zucchini, and green-onion whites. Stir-fry for 3–4 minutes until the zucchini is brightly colored and crisp-tender.
5. Add the garlic, ginger, and crushed Sichuan peppercorns; stir-fry for 30 seconds, just until fragrant.
6. Return the chicken to the pan, stir the sauce again, and pour it in. Toss for 1–2 minutes until glossy, thickened, and evenly coating the chicken and zucchini.
7. Fluff the rice, divide it between two shallow bowls, and plate the Sichuan chicken and zucchini over it; finish with the green-onion tops.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin

  12 oz $2.99
• Fresh Bagged Green Beans

  10 oz, trimmed $2.19
• Fresh Sweet Corn on the Cob-Each

  1 ear, shucked $0.99
• Jumbo Sweet Onion

  1/2 small onion $1.19
• Garlic

  2 cloves $0.79
• Creole seasoning

  2 teaspoons, divided
• Dijon mustard

  1 tablespoon
• Honey

  1 teaspoon
• Apple cider vinegar

  1 tablespoon
• Olive oil

  2 1/2 tablespoons, divided
• Kosher salt

  as needed
• Black pepper

  as needed

Instructions

1. Heat the oven to 425°F. Trim the green beans, cut the kernels from the corn, thinly slice the onion, and mince the garlic; pat the pork dry and remove any silver skin.
2. Mix the mustard, honey, vinegar, 1 teaspoon Creole seasoning, and 1/2 tablespoon olive oil. Using a clean spoon, divide this glaze equally between two small bowls, reserving one bowl for the cooked vegetables.
3. Rub the pork with 1 tablespoon olive oil and the remaining Creole seasoning. Place it on one side of a large rimmed sheet pan, then spoon the first bowl of glaze over the pork; discard any of this glaze that contacts the raw meat.
4. Roast the pork for 10 minutes. Meanwhile, toss the green beans, corn, onion, and garlic with the remaining 1 tablespoon olive oil and a pinch each of salt and pepper.
5. Spread the vegetables in a single layer on the open side of the pan. Roast for 12–16 minutes more, stirring the vegetables once, until the pork reaches 145°F in its thickest part and the beans are tender and blistered.
6. Transfer the pork to a clean board and rest for 5 minutes. Toss the roasted vegetables with the untouched reserved glaze, adding a teaspoon of water if needed to loosen it.
7. Slice the pork across the grain and plate it beside the Creole green beans, corn, and onion; spoon the sheet-pan juices over the pork.