Careme

Ingredients

• Kroger® Fresh Natural Pork Loin Boneless

  1 lb $1.99
• Fresh Sweet Corn on the Cob-Each

  2 ears $0.75
• Zucchini

  8 oz $1.29
• Private Selection® Walla Walla Sweet Onions

  1/2 small onion $3.99
• Fresh Jalapeno Peppers

  1 pepper $1.99
• Fresh Organic Limes

  1 lime $1.29
• Organic Cilantro

  1/4 bunch $1.69
• Olive oil

  2 tablespoons, divided
• Chili powder

  1 teaspoon
• Ground cumin

  1/2 teaspoon
• Smoked paprika

  1/2 teaspoon
• Garlic powder

  1/2 teaspoon
• Kosher salt

  1 1/4 teaspoons, divided
• Black pepper

  1/4 teaspoon

Instructions

1. Heat a clean grill to medium-high. Shuck the corn, halve the zucchini lengthwise, and cut the onion through its root into thick wedges, leaving the root attached to hold the layers together; chop the cilantro, mince the jalapeño, and halve the lime.
2. Cut the pork loin crosswise into 2 equal thick steaks and pat dry. Rub with 2 teaspoons olive oil, the chili powder, cumin, smoked paprika, garlic powder, 3/4 teaspoon salt, and black pepper; let stand for 10 minutes.
3. Brush the corn, zucchini, and onion wedges with 1 tablespoon olive oil and season with 1/4 teaspoon salt.
4. Grill the vegetables for 8–10 minutes, turning occasionally and positioning the onion wedges perpendicular to the grates, until tender and lightly charred; transfer to a cutting board.
5. Grill the pork for 4–6 minutes per side, or until the thickest part reaches 145°F. Transfer it to a clean plate and rest for 5 minutes.
6. Cut the kernels from the corn and chop the zucchini and onion, discarding the onion root. Toss with the cilantro, jalapeño, juice from half the lime, the remaining teaspoon of olive oil, and the remaining 1/4 teaspoon salt; taste and add more lime juice as desired.
7. Slice the rested pork across the grain and plate it beside the warm grilled-corn salsa, spooning any resting juices over the meat.

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced)

  12 oz $6.99
• Zucchini

  1 medium, about 8 oz $1.29
• Kroger® Jasmine Rice

  1/2 cup dry $3.69
• Green Onions

  3 $1.19
• Organic Ginger Root

  1 1/2-inch piece $3.99
• Low-sodium soy sauce

  1 1/2 tablespoons
• Rice vinegar

  2 teaspoons
• Toasted sesame oil

  1 teaspoon
• Granulated sugar

  1/2 teaspoon
• Neutral cooking oil

  1 1/2 tablespoons
• Kosher salt

  1/4 teaspoon

Instructions

1. Rinse the rice. Thinly slice the zucchini, cut the ginger into fine matchsticks, and thinly slice the scallions; separate the dark-green scallion tops from the white and pale-green pieces. Pat the rockfish dry and season it lightly with salt.
2. Combine the rice with 3/4 cup water in a small saucepan. Bring to a boil, cover, and cook over low heat for 15 minutes; remove from the heat and let stand, covered, for 5 minutes.
3. Meanwhile, stir together the soy sauce, rice vinegar, sesame oil, sugar, and 1 tablespoon water. Arrange the zucchini on a rimmed heatproof plate that fits inside a wide covered pot or wok, place the fish on top, and scatter with half the ginger.
4. Set a steaming rack in the pot and add about 1 inch of water, keeping it below the rack. Bring to a boil, set the plate on the rack, cover, and steam for 8–10 minutes, until the fish flakes easily and reaches 145°F in the thickest part.
5. Using a plate lifter or two sturdy spatulas and oven mitts, transfer the plate to a heatproof surface while keeping it level. Use a large spoon or turkey baster to remove accumulated liquid without tipping the hot plate, then spoon the soy dressing around and over the fish.
6. Scatter the remaining ginger and the white and pale-green scallion pieces over the fish. Heat the neutral oil in a small pan until shimmering and just beginning to smoke, then carefully pour it evenly over the aromatics so they sizzle and soften.
7. Fluff the rice and divide it between two shallow bowls. Add the zucchini and rockfish, spoon over the sauce, and garnish with the dark-green scallion tops.

Ingredients

• Simple Truth Natural Chicken Breasts

  12 oz $5.99
• Private Selection® Walla Walla Sweet Onions

  1 medium onion (about 8 oz) $3.99
• Zucchini

  8 oz $1.29
• Fresh On the Vine Red Tomatoes by the Bunch

  8 oz $1.99
• Kroger® Pearl Couscous

  1/2 cup dry $2.49
• Kroger® Fresh Lemons Bag

  1 lemon $4.99
• Garlic

  2 cloves $0.79
• Parsley

  1/4 cup chopped $1.29
• Extra-virgin olive oil

  3 tablespoons, divided
• Ground sumac

  2 teaspoons, plus more to finish
• Ground cumin

  1/2 teaspoon
• Kosher salt

  1 1/2 teaspoons, divided
• Black pepper

  1/4 teaspoon
• Water or low-sodium chicken broth

  3/4 cup

Instructions

1. Heat the oven to 425°F. Cut the chicken into 1 1/2-inch pieces; slice the onion into thick wedges, cut the zucchini into 1/2-inch-thick half-moons, quarter the tomatoes, mince the garlic, zest and juice the lemon, and chop the parsley.
2. Toss the chicken with 1 tablespoon olive oil, the garlic, sumac, cumin, lemon zest, 1/2 teaspoon salt, and black pepper; let it season for 10 minutes while the oven finishes heating.
3. On a rimmed sheet pan, toss the onion and zucchini with 2 tablespoons olive oil and 1/2 teaspoon salt. Spread them out and roast for 8 minutes.
4. Turn the vegetables, then add the chicken and tomatoes in a single layer; season the tomatoes with 1/4 teaspoon salt. Roast for 12–15 minutes, stirring once, until the chicken reaches 165°F and the vegetables are browned but still hold their shape.
5. Meanwhile, bring the water or broth and remaining 1/4 teaspoon salt to a boil in a small covered saucepan. Stir in the couscous, reduce the heat to low, cover, and simmer for 8–10 minutes; remove from the heat and rest for 5 minutes before fluffing.
6. Drizzle the roasted chicken and vegetables with half the lemon juice. Stir the remaining juice and half the parsley into the couscous, divide between two plates, and top with the chicken and vegetables; finish with the remaining parsley and a pinch of sumac.