Careme

Ingredients

• Kroger® Ground Pork

  8 ounces $4.49
• Japanese Eggplant

  1 pound $4.99
• Green Onions

  4 $1.19
• Garlic

  2 cloves $0.79
• Fresh Ginger

  1 tablespoon grated $3.99
• Smart Way™ Jasmine Rice

  1/2 cup dry $3.59
• Water

  1 1/4 cups
• Kosher Salt

  1/2 teaspoon
• Low-Sodium Soy Sauce

  2 tablespoons
• Rice Vinegar

  1 tablespoon
• Brown Sugar

  2 teaspoons
• Cornstarch

  2 teaspoons
• Toasted Sesame Oil

  1 teaspoon
• Crushed Red Pepper

  1/4 teaspoon
• Neutral Cooking Oil

  2 tablespoons

Instructions

1. Prepare the vegetables and aromatics:

   • Trim 1 pound Japanese eggplant, quarter it lengthwise, and cut it into 1-inch pieces.
   • Thinly slice 4 green onions, separating the white and light-green parts from the dark-green tops.
   • Mince 2 cloves garlic.
   • Peel and grate 1 tablespoon fresh ginger.

   Keep each component separate.

2. Make the stir-fry sauce by whisking together:

   • 1/2 cup water
   • 2 tablespoons low-sodium soy sauce
   • 1 tablespoon rice vinegar
   • 2 teaspoons brown sugar
   • 2 teaspoons cornstarch
   • 1 teaspoon toasted sesame oil
   • 1/4 teaspoon crushed red pepper

   Set the sauce aside.

3. Combine 1/2 cup dry jasmine rice, 3/4 cup water, and 1/4 teaspoon kosher salt in a small saucepan. Bring to a boil over high heat, cover, reduce the heat to low, and cook for 15 minutes. Remove from the heat and let stand, covered, for 5 minutes; begin the stir-fry while the rice cooks.

4. Season 8 ounces ground pork with 1/4 teaspoon kosher salt. Heat a large skillet or wok over high heat for 1 minute, add 1 tablespoon neutral cooking oil, and add the pork. Stir-fry, breaking it into small pieces, for 4 to 5 minutes, until browned and cooked through to 160°F. Transfer the pork to a plate.

5. Add 1 tablespoon neutral cooking oil to the hot skillet, followed by the prepared eggplant. Stir-fry for 5 to 6 minutes, until browned and nearly tender.

6. Add the prepared scallion whites, garlic, and ginger to the eggplant. Stir-fry for 30 seconds, just until fragrant.

7. Whisk the prepared sauce once more and pour it into the skillet. Return the cooked pork and stir-fry for 2 to 3 minutes, until the sauce is glossy and the eggplant is tender.

8. Fluff the cooked rice and divide it between two shallow bowls. Spoon the pork and eggplant stir-fry over the rice, garnish with the reserved scallion greens, and serve immediately.

Ingredients

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

  1 pound $2.99
• Zucchini

  12 ounces $1.79
• Private Selection® Fresh Petite Cherry Snacking Tomatoes

  12 ounces $5.00
• Private Selection® Walla Walla Sweet Onions

  8 ounces $3.49
• Kroger® Pearl Couscous

  4 ounces $2.49
• Fresh Organic Lemon

  1 lemon (2 teaspoons zest and 2 tablespoons juice) $1.29
• Garlic

  2 large cloves $0.79
• Extra-virgin olive oil

  2 tablespoons
• Dried herbes de Provence

  2 teaspoons
• Kosher salt

  2 3/4 teaspoons
• Ground black pepper

  1/2 teaspoon
• Low-sodium chicken broth

  1 cup
• Pitted Kalamata olives

  1/3 cup

Instructions

1. Heat the oven to 425°F with racks in the upper and lower thirds. Line two separate rimmed sheet pans with parchment paper.

2. Pat 1 pound chicken breast fillets dry. If thicker than 3/4 inch, place them between sheets of parchment and pound gently to an even thickness.

3. Prepare the produce and aromatics:

   • Cut 12 ounces zucchini into 3/4-inch half-moons.
   • Leave 12 ounces petite cherry tomatoes whole.
   • Slice 8 ounces Walla Walla sweet onion into 1/2-inch wedges.
   • Mince 2 large garlic cloves.
   • Zest and juice 1 lemon to yield 2 teaspoons zest and 2 tablespoons juice.

   Keep the tomatoes separate from the zucchini and onion.

4. Rub the chicken with:

   • 1 tablespoon extra-virgin olive oil
   • 1 minced garlic clove
   • 1 teaspoon dried herbes de Provence
   • 1 teaspoon kosher salt
   • 1/4 teaspoon ground black pepper

   Space the seasoned chicken across the first prepared pan.

5. Toss the zucchini and onion with:

   • 1 tablespoon extra-virgin olive oil
   • 1 minced garlic clove
   • 1 teaspoon dried herbes de Provence
   • 1 teaspoon kosher salt
   • 1/4 teaspoon ground black pepper

   Spread them in one uncrowded layer on the second prepared pan.

6. Place the vegetable pan on the upper rack and the chicken pan on the lower rack. Roast for 10 minutes.

7. Toss 12 ounces whole cherry tomatoes with 1/2 teaspoon kosher salt. Add them to open spaces on the vegetable pan, then swap the pans between the upper and lower racks. Roast for 8 to 12 minutes longer, until the chicken reaches 165°F in its thickest part, the zucchini is browned, and the tomatoes are blistered but still hold their shape.

8. While the sheet pans roast, bring 1 cup low-sodium chicken broth and 1/4 teaspoon kosher salt to a boil in a small saucepan. Stir in 4 ounces pearl couscous, cover, reduce the heat to low, and simmer for 9 to 10 minutes until tender. Remove from the heat, let stand covered for 2 minutes, and fluff.

9. Transfer the roasted chicken to a cutting board and rest it for 5 minutes. Toss the roasted vegetables with 2 teaspoons lemon zest.

10. Stir 2 tablespoons lemon juice and 1/3 cup pitted Kalamata olives into the pearl couscous. Slice the rested chicken across the grain.

11. Divide the lemon-olive couscous between two shallow bowls. Add the roasted zucchini, tomatoes, and onion, then arrange the sliced chicken on top.

Ingredients

• Wild Caught Sockeye Salmon Fillet (Previously Frozen)

  1 lb $15.99
• Fresh Sweet Corn on the Cob-Each

  2 ears $0.33
• Cucumber

  1 $0.89
• Green Onions

  2 $1.19
• White miso

  2 tablespoons
• Mirin

  1 tablespoon
• Low-sodium soy sauce

  2 teaspoons
• Fresh ginger

  1 teaspoon, finely grated
• Granulated sugar

  2 teaspoons, divided
• Unseasoned rice vinegar

  2 tablespoons
• Toasted sesame seeds

  1 teaspoon
• Neutral cooking oil

  1 tablespoon, divided
• Kosher salt

  3/4 teaspoon, divided
• Ground black pepper

  1/4 teaspoon

Instructions

1. Preheat a covered grill to medium-high, about 400°F, allowing 10 minutes for it to heat. Clean the grates and use a folded paper towel held with tongs to oil the grates or a grill basket with 1 teaspoon neutral cooking oil.

2. Thinly slice 1 cucumber and place it in a bowl with:

   • 2 tablespoons unseasoned rice vinegar
   • 1 teaspoon granulated sugar
   • 1 thinly sliced green onion
   • 1 teaspoon toasted sesame seeds

   Toss to make the cucumber sunomono and let it stand for 20 minutes, tossing once halfway through.

3. Stir together the miso glaze:

   • 2 tablespoons white miso
   • 1 tablespoon mirin
   • 2 teaspoons low-sodium soy sauce
   • 1 teaspoon finely grated fresh ginger
   • 1 teaspoon granulated sugar

   Mix until smooth.

4. Pat 1 pound sockeye salmon dry and season it evenly with 1/2 teaspoon kosher salt. Coat the flesh with all of the miso glaze and let it marinate for 15 minutes while preparing the corn.

5. Husk 2 ears sweet corn. Rub them with 2 teaspoons neutral cooking oil and season with 1/4 teaspoon kosher salt and 1/4 teaspoon ground black pepper.

6. Grill the corn for 4 minutes, turning it occasionally, then move it to a cooler section of the grill. Set the salmon skin-side down on the grates, or place it in the prepared grill basket if skinless. Close the grill and cook without flipping until the salmon reaches 145°F in the thickest part, 7 to 10 minutes; continue turning the corn until lightly charred and tender, 8 to 10 minutes total.

7. Transfer the salmon to a platter and let it rest for 3 minutes. Cut the grilled kernels from the cobs and scatter 1 thinly sliced green onion over them.

8. Drain excess dressing from the cucumber sunomono. Plate the salmon with the charred corn and cucumber sunomono, spooning any juices from the rested salmon around the plate.