Careme

Ingredients

• Fresh Sockeye Salmon Fillet Wild Caught (sustainably sourced)

  12 ounces $14.99
• Fresh Bagged Green Beans

  8 ounces $2.19
• Nishiki® Premium Medium Grain Rice

  1/2 cup dry $13.29
• Water

  3/4 cup
• Organic Ginger Root

  2 teaspoons grated $3.99
• Garlic

  1 clove $0.79
• Green Onions

  1 green onion $1.19
• Low-sodium soy sauce

  2 tablespoons
• Rice vinegar

  1 tablespoon
• Honey

  2 teaspoons
• Neutral cooking oil

  2 teaspoons
• Toasted sesame oil

  1 teaspoon
• Kosher salt

  1/2 teaspoon, divided
• Ground black pepper

  1/4 teaspoon, divided
• Sesame seeds

  1 teaspoon

Instructions

1. Rinse 1/2 cup dry rice in a fine-mesh sieve until the runoff is clear, then drain well. Trim 8 ounces green beans, thinly slice 1 green onion, grate 2 teaspoons ginger, mince 1 garlic clove, and pat 12 ounces salmon dry before cutting it into two equal portions.
2. Season 8 ounces trimmed green beans with 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper. Season 12 ounces portioned salmon with 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper.
3. Combine the rinsed 1/2 cup dry rice and 3/4 cup water in a small saucepan. Bring to a boil, cover, reduce the heat to low, and simmer for 15 minutes; remove from the heat and let stand, covered, for 10 minutes.
4. While the rice cooks, whisk together 2 tablespoons low-sodium soy sauce, 1 tablespoon rice vinegar, 2 teaspoons honey, 2 teaspoons grated ginger, and 1 minced garlic clove.
5. Heat 1 teaspoon neutral cooking oil in a large skillet over medium-high heat. Add all 8 ounces seasoned green beans and cook for 6–8 minutes, stirring occasionally, until crisp-tender and blistered; toss with 1 teaspoon toasted sesame oil, then transfer to a plate.
6. Return the skillet to medium-high heat and add 1 teaspoon neutral cooking oil. Add both seasoned salmon portions, 12 ounces total, skin-side down if applicable; sear for 3 minutes, turn, and cook for 1 minute. Reduce the heat to medium-low, pour in all the prepared glaze, and cook for about 1 minute while spooning the glaze over the fish, until the thickest part reaches 145°F.
7. Fluff the cooked rice and divide all the cooked components between 2 shallow bowls. Spoon the skillet glaze over the top, then garnish with 1 sliced green onion and 1 teaspoon sesame seeds total.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin

  12 ounces $3.99
• Zucchini

  1 pound $1.79
• Private Selection® Walla Walla Sweet Onions

  4 ounces $3.99
• Fresh Roma Tomato

  8 ounces $1.49
• Parsley

  2 tablespoons chopped $1.29
• Olive oil

  2 tablespoons
• Kosher salt

  1 teaspoon
• Black pepper

  1/2 teaspoon
• Dried oregano

  1 teaspoon
• Red wine vinegar

  1 tablespoon
• Honey

  1 teaspoon
• Raisins

  2 tablespoons
• Pitted green olives

  2 tablespoons chopped
• Capers

  1 tablespoon drained

Instructions

1. Preheat a grill to medium-high, about 425°F, and clean the grates; allow 10 minutes for heating while you prep.
2. Pat 12 ounces pork tenderloin dry and rub with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/2 teaspoon dried oregano.
3. Slice 1 pound zucchini lengthwise into 1/2-inch planks and cut 4 ounces Walla Walla sweet onion into thick wedges. Toss both with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/2 teaspoon dried oregano.
4. Grill the seasoned 12 ounces pork tenderloin for 14–18 minutes, turning every 4–5 minutes, until the center reaches 145°F. Alongside it, grill the prepared 1 pound zucchini for 3–4 minutes per side and the prepared 4 ounces onion for 4–5 minutes per side, removing each when tender and lightly charred.
5. While everything grills, dice 8 ounces Roma tomato and combine it with 1 tablespoon red wine vinegar, 1 teaspoon honey, 2 tablespoons raisins, 2 tablespoons chopped green olives, 1 tablespoon drained capers, and 2 tablespoons chopped parsley.
6. Transfer the grilled food to a platter and rest the centerpiece for 5 minutes; coarsely chop the grilled vegetables during the rest.
7. Slice the rested centerpiece, divide it between two plates, arrange the grilled vegetables alongside, and spoon the tomato agrodolce over everything.

Ingredients

• Foster Farms Fresh & Natural Cage Free Boneless Skinless Chicken Breast Fillets

  1 lb $2.99
• Fresh Sweet Corn on the Cob-Each

  2 ears $0.99
• Fresh Roma Tomato

  8 oz $1.49
• Private Selection® Walla Walla Sweet Onions

  4 oz $3.99
• Fresh Jalapeno Peppers

  1 small pepper $1.99
• Fresh Organic Lime

  1 lime $1.29
• Fresh cilantro

  1/4 cup chopped
• Olive oil

  2 tablespoons
• Chili powder

  1 1/2 teaspoons
• Ground cumin

  1 teaspoon
• Smoked paprika

  1/2 teaspoon
• Kosher salt

  3/4 teaspoon
• Black pepper

  1/4 teaspoon

Instructions

1. Heat a grill to medium-high, about 425°F. Dice 8 ounces Roma tomato and 4 ounces Walla Walla sweet onion; seed and mince 1 small jalapeño, chop 1/4 cup cilantro, and zest and juice 1 lime into a large bowl.
2. Pat 1 pound chicken breast fillets dry and pound them to an even 1/2-inch thickness. Coat with 1 tablespoon olive oil, 1 1/2 teaspoons chili powder, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.
3. Brush 2 shucked ears of corn with 1 tablespoon olive oil and grill for 8–10 minutes, turning occasionally, until tender and lightly charred; transfer to a cutting board.
4. Grill the seasoned cutlets for 4–6 minutes per side, until browned and the centers reach 165°F; transfer to a clean plate and rest for 5 minutes.
5. Cut the kernels from the grilled cobs into the bowl of prepared salsa ingredients. Add 1/4 teaspoon kosher salt and toss thoroughly.
6. Slice the rested cutlets and divide between two plates; spoon the charred-corn salsa alongside and over the top, then serve.