Careme

Ingredients

• Simple Truth® Natural Boneless and Skinless Fresh Chicken Thighs Griller Pack BIG DEAL!

  1 pound $4.49
• Fresh Sweet Corn on the Cob-Each

  2 ears $0.33
• Fresh Roma Tomato

  8 ounces $1.29
• Jumbo Red Onions

  2 ounces $1.19
• Fresh Jalapeno Peppers

  1 small jalapeño $1.99
• Organic Cilantro

  1/2 cup packed leaves and tender stems $1.69
• Fresh Organic Limes - Each

  3 tablespoons juice, about 2 limes $1.29
• Garlic

  3 cloves $0.79
• Plain Greek yogurt

  1/3 cup
• Olive oil

  2 tablespoons plus 1 teaspoon
• Ground cumin

  1 teaspoon
• Smoked paprika

  1 teaspoon
• Dried oregano

  1/2 teaspoon
• Kosher salt

  1 1/2 teaspoons
• Ground black pepper

  1/2 teaspoon

Instructions

1. Preheat a grill to medium-high, about 425°F, with one section over slightly lower heat. Once hot, brush the grates clean and oil them with 1 teaspoon olive oil.

2. Pat 1 pound chicken thighs dry. In a bowl, stir together:

   • 1 tablespoon olive oil
   • 1 tablespoon lime juice
   • 2 minced garlic cloves
   • 1 teaspoon ground cumin
   • 1 teaspoon smoked paprika
   • 1/2 teaspoon dried oregano
   • 1 teaspoon kosher salt
   • 1/2 teaspoon ground black pepper

   Coat the chicken thoroughly with the marinade and let it stand for 15 minutes while you make the sauce.

3. Blend the following until mostly smooth, scraping down the sides as needed:

   • 1/3 cup plain Greek yogurt
   • 1/2 cup packed cilantro leaves and tender stems
   • 1 small jalapeño, stemmed and coarsely chopped
   • 1 minced garlic clove
   • 1 tablespoon lime juice
   • 1/4 teaspoon kosher salt

   Transfer the green sauce to a serving bowl.

4. Shuck 2 ears corn. Place the chicken on the grill and cook with the lid closed for 6 to 8 minutes per side. After the chicken has cooked for 3 minutes, add the corn and grill it for 10 to 12 minutes, turning every 2 to 3 minutes, until tender and charred in spots. Move either component to the cooler section if it browns too quickly. Transfer the chicken when its thickest pieces reach 175°F and let it rest for 5 minutes; transfer the corn to a cutting board when ready.

5. Cut the kernels from the grilled corn and place them in a bowl. Add:

   • 8 ounces diced Roma tomato
   • 2 ounces finely diced red onion
   • 1 tablespoon olive oil
   • 1 tablespoon lime juice
   • 1/4 teaspoon kosher salt

   Toss the corn salad gently and adjust only the finishing salt if needed.

6. Slice the rested chicken and divide it between two plates. Spoon green sauce over the chicken, add the corn-tomato salad alongside, and serve the extra sauce at the table.

Want more detail? See the temperature guide.

Ingredients

• Kroger® Fresh Natural Pork Loin Boneless

  10 oz $1.99
• Zucchini

  10 oz $1.79
• Private Selection® Campari Tomatoes

  8 oz $2.50
• Jumbo Yellow Onions

  4 oz $0.99
• Kroger® Rotini

  5 oz $1.25
• Garlic

  3 cloves $0.79
• Extra-virgin olive oil

  1 tablespoon plus 2 teaspoons
• Kosher salt

  3 tablespoons plus 1/4 teaspoon
• Black pepper

  1/2 teaspoon
• Dried oregano

  1 teaspoon
• Crushed red pepper flakes

  1/4 teaspoon
• Red wine vinegar

  1 tablespoon
• Finely grated Parmesan cheese

  1 oz
• Water

  2 quarts

Instructions

1. Prepare the pork and vegetables:

   • 10 oz pork loin, patted dry and cut crosswise into 3/4-inch medallions
   • 10 oz zucchini, halved lengthwise and sliced 1/3 inch thick
   • 8 oz Campari tomatoes, cored and chopped
   • 4 oz yellow onion, finely diced
   • 3 garlic cloves, minced

   Season the prepared pork with 3/4 teaspoon kosher salt and 1/2 teaspoon black pepper.

2. Bring 2 quarts water and 2 1/2 tablespoons kosher salt to a boil in a medium pot. Add 5 oz rotini and cook until one minute shy of al dente, about 9 minutes. Reserve 1 cup cooking water, then drain the pasta.

3. While the pasta cooks, heat 2 teaspoons extra-virgin olive oil in a large skillet over medium-high heat. Add the prepared pork in one layer and sear for about 3 minutes per side, until browned and the centers reach 140°F. Transfer to a plate and rest for at least 5 minutes while making the sauce.

4. Reduce the skillet to medium and add 1 tablespoon extra-virgin olive oil. Add the prepared onion and zucchini, season with 1 teaspoon kosher salt, and cook for 5 minutes, stirring occasionally, until the zucchini is golden but still firm. Stir in the prepared garlic, 1 teaspoon dried oregano, and 1/4 teaspoon crushed red pepper flakes; cook for 30 seconds.

5. Add the prepared tomatoes and 1 tablespoon red wine vinegar. Cook for 3 minutes, stirring and scraping up the browned bits. Add the drained pasta and 1/2 cup reserved cooking water; toss over medium heat for 2 minutes, until the sauce lightly coats the pasta.

6. Remove the skillet from the heat and toss with 1 oz finely grated Parmesan cheese. Divide the zucchini-tomato pasta between two shallow bowls, arrange the rested pork medallions on top, and spoon over any accumulated pork juices.

Want more detail? See the temperature guide.

Ingredients

• Wild Caught Sockeye Salmon Fillet (Previously Frozen)

  12 oz $15.99
• Eggplant

  1 medium (about 1 lb) $1.99
• Botan Calrose Rice

  1/2 cup $9.99
• Green Onions

  2 $1.19
• Fresh Peeled Ginger

  1 teaspoon finely grated $3.99
• Water

  3/4 cup
• White miso paste

  3 tablespoons
• Mirin

  2 tablespoons
• Low-sodium soy sauce

  1 tablespoon
• Rice vinegar

  2 teaspoons
• Brown sugar

  2 teaspoons
• Toasted sesame oil

  1 teaspoon
• Neutral cooking oil

  2 tablespoons
• Kosher salt

  3/4 teaspoon
• Toasted sesame seeds

  1 teaspoon

Instructions

1. Heat the oven to 450°F and line a rimmed sheet pan with parchment paper or foil.

2. Halve 1 medium eggplant lengthwise. Score the flesh in a 1/2-inch crosshatch pattern without cutting through the skin. Thinly slice 2 green onions, separating the white and green parts.

3. Make the miso glaze by whisking together:

   • 3 tablespoons white miso paste
   • 2 tablespoons mirin
   • 1 tablespoon low-sodium soy sauce
   • 2 teaspoons rice vinegar
   • 2 teaspoons brown sugar
   • 1 teaspoon toasted sesame oil
   • 1 teaspoon finely grated fresh peeled ginger
   • The sliced white parts of the green onions

   Reserve 3 tablespoons of the glaze for the salmon; keep it separate from the glaze for the eggplant.

4. Rinse 1/2 cup Calrose rice until the water is nearly clear. Combine it in a small saucepan with 3/4 cup water and 1/4 teaspoon kosher salt. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.

5. Rub the eggplant all over with 1 1/2 tablespoons neutral cooking oil and season the scored flesh with 1/4 teaspoon kosher salt. Place it cut-side down on one half of the prepared pan and roast for 15 minutes.

6. Pat 12 ounces sockeye salmon dry, cut it into 2 portions, and rub with 1/2 tablespoon neutral cooking oil and 1/4 teaspoon kosher salt. Let it stand while the eggplant begins roasting, then coat the top and sides with the reserved salmon glaze.

7. Turn the eggplant cut-side up and spread it with the eggplant glaze. Add the salmon portions skin-side down to the other half of the pan. Roast for 8–10 minutes, until the eggplant is tender and caramelized and the salmon reaches 125°F at its thickest point.

8. Transfer the salmon to a plate and rest it for 5 minutes. Fluff the rice, then divide it between 2 shallow bowls. Add the glazed eggplant and salmon, and finish with the sliced green onion tops and 1 teaspoon toasted sesame seeds.

Want more detail? See the temperature guide.