Careme

Ingredients

• Kroger® Fresh Natural Pork Tenderloin

  1 lb $2.99
• Zucchini

  12 oz $1.79
• Fresh Roma Tomato

  8 oz $1.49
• Garlic

  2 cloves $0.79
• Quick-cooking polenta

  3/4 cup
• Water

  3 cups
• Finely grated Parmesan cheese

  1/3 cup
• Unsalted butter

  1 tablespoon
• Olive oil

  1 tablespoon plus 2 teaspoons
• Balsamic vinegar

  2 teaspoons
• Dried rosemary

  1 teaspoon
• Crushed red pepper flakes

  1/8 teaspoon
• Kosher salt

  2 3/4 teaspoons
• Black pepper

  1/2 teaspoon

Instructions

1. Cut 1 pound pork tenderloin into 8 equal medallions; season them with 1 1/4 teaspoons kosher salt, 1 teaspoon dried rosemary, and 1/4 teaspoon black pepper. Slice 12 ounces zucchini into half-moons, dice 8 ounces Roma tomatoes, and mince 2 garlic cloves.
2. Bring 3 cups water and 1 teaspoon kosher salt to a boil in a saucepan. Gradually whisk in 3/4 cup quick-cooking polenta; reduce the heat and cook for 6–8 minutes, stirring frequently. Stir in 1/3 cup Parmesan and 1 tablespoon unsalted butter, then cover and keep warm.
3. Heat 2 teaspoons olive oil in a large skillet over medium-high heat. Sear all 8 pork medallions for 3–4 minutes per side, until browned and at least 145°F in the centers.
4. Transfer all 8 pork medallions to a clean plate and let them rest for 5–8 minutes while cooking the vegetables.
5. Add 1 tablespoon olive oil and 12 ounces zucchini to the skillet and cook for 4 minutes. Add 8 ounces Roma tomatoes, 2 minced garlic cloves, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/8 teaspoon crushed red pepper flakes; cook for 3 minutes, then stir in 2 teaspoons balsamic vinegar and cook for 1 minute.
6. Spoon 1/2 of the finished polenta and 1/2 of the cooked vegetables onto each of 2 plates, then arrange 4 pork medallions over each serving.

Ingredients

• Fresh Sockeye Salmon Fillet Wild Caught (sustainably sourced)

  12 oz, cut into 2 equal fillets $15.99
• Fresh Sweet Corn on the Cob-Each

  2 ears, shucked $0.75
• Kroger® Fresh Grape Tomatoes

  5 oz, halved $2.99
• Green Onions

  2, thinly sliced $1.19
• North Shore Potted Living Basil

  1/4 cup loosely packed leaves, torn $4.79
• Kroger® Fresh Lemons Bag

  1 lemon $4.99
• Garlic

  1 clove, minced $0.79
• Unsalted butter

  3 tbsp
• Pure maple syrup

  1 tbsp
• Dijon mustard

  2 tsp
• Extra-virgin olive oil

  1 tbsp plus 1 tsp
• Smoked paprika

  1/2 tsp
• Kosher salt

  1 1/4 tsp
• Black pepper

  1/4 tsp

Instructions

1. Heat a grill to medium-high, about 425°F, and clean the grates. Halve 5 ounces grape tomatoes, thinly slice 2 green onions, tear 1/4 cup basil leaves, mince 1 garlic clove, and zest 1 lemon before squeezing 2 tablespoons juice from it.
2. Whisk 1 tablespoon maple syrup, 2 teaspoons Dijon mustard, 2 teaspoons extra-virgin olive oil, 1/2 teaspoon smoked paprika, the zest of 1 lemon, 3/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Brush the glaze over both sides of the 12 ounces sockeye salmon.
3. Brush 2 shucked ears of corn with 1 teaspoon extra-virgin olive oil and season with 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper. Grill the 2 ears of corn for 8 minutes, turning every 2 minutes, until lightly charred; transfer them to a cutting board and cool for 3 minutes.
4. Oil the grill grates with 1 teaspoon extra-virgin olive oil. Grill the 12 ounces glazed sockeye salmon skin-side down for 5 minutes; carefully turn and grill for 3 to 5 minutes, until the center reaches 145°F. Transfer the 12 ounces grilled salmon to a plate and rest for 5 minutes.
5. While the 12 ounces grilled salmon rests, move indoors to the stovetop or use a grill side burner. Cut the kernels from the 2 grilled ears of corn. Melt 3 tablespoons unsalted butter in a skillet over medium heat and cook for 2 to 3 minutes, until nutty and golden; add 1 minced garlic clove and cook for 30 seconds.
6. Stir the kernels from 2 grilled ears of corn, 5 ounces halved grape tomatoes, 2 sliced green onions, and 1/4 teaspoon kosher salt into the 3 tablespoons browned butter; cook for 2 minutes. Remove the skillet from the heat and fold in 2 tablespoons lemon juice and 1/4 cup torn basil leaves.
7. Divide the warm corn-and-tomato mixture between 2 shallow plates, place 6 ounces grilled sockeye salmon on each portion, and spoon the browned butter from the skillet around each fillet.

Ingredients

• Foster Farms Fresh & Natural Chicken Thighs Value Pack

  1½ pounds bone-in, skin-on chicken thighs $1.29
• Private Selection™ Medium Hatch Chile Peppers

  8 ounces $1.79
• Fresh Sweet Corn on the Cob

  2 ears $0.75
• Fresh Organic Lime

  1 medium lime (1 teaspoon zest and 2 tablespoons juice) $1.29
• Garlic

  2 cloves, finely grated
• Extra-virgin olive oil

  2 tablespoons
• Dried Mexican oregano

  1 teaspoon
• Ground cumin

  1 teaspoon
• Ancho chile powder

  ½ teaspoon
• Kosher salt

  2¾ teaspoons
• Black pepper

  ½ teaspoon
• Corn tortillas

  6 small
• Fresh cilantro

  ¼ cup, chopped

Instructions

1. Preheat the oven to 425°F, position a rack in the upper third, and line a rimmed sheet pan with foil or parchment.
2. Pat 1½ pounds bone-in, skin-on chicken thighs dry. Mix 1 tablespoon olive oil, 2 finely grated garlic cloves, 1 teaspoon dried Mexican oregano, 1 teaspoon ground cumin, ½ teaspoon ancho chile powder, 1 teaspoon lime zest, 1¾ teaspoons kosher salt, and ½ teaspoon black pepper; rub the mixture over and under the skin.
3. Arrange all 1½ pounds seasoned chicken thighs skin-side up on the prepared pan and roast for 20 minutes.
4. Halve and seed 8 ounces Hatch chiles, then shuck 2 ears corn and cut each ear into 3 pieces. Toss the Hatch chiles and corn with 1 tablespoon olive oil and 1 teaspoon kosher salt; add them to the pan after the initial 20 minutes and roast everything for 18–22 minutes, until the thickest part of each thigh reaches 175–180°F.
5. Broil the sheet-pan contents for 1–2 minutes, watching closely, until the skin is crisp and the vegetables are lightly blistered; rest the sheet-pan contents for 5 minutes.
6. Warm 6 corn tortillas in a dry skillet over medium heat for about 30 seconds per side and wrap them in a clean towel. Stir together 2 tablespoons lime juice and ¼ cup chopped cilantro.
7. Divide the sheet-pan contents between 2 plates, spoon over the cilantro-lime mixture, and serve each portion with 3 warm corn tortillas.