Careme

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced)

  12 oz $6.99
• Fresh Sweet Corn on the Cob-Each

  2 ears $0.75
• Fresh On the Vine Red Tomatoes by the Bunch (4-5 tomatoes per bunch)

  8 oz $1.99
• Private Selection® Walla Walla Sweet Onions

  1/4 cup finely diced $3.99
• Organic Cilantro

  2 tablespoons chopped $1.69
• Fresh Organic Limes - Each

  1 lime $1.29
• Olive oil

  1 1/2 tablespoons
• Smoked paprika

  1/2 teaspoon
• Kosher salt

  3/4 teaspoon, divided
• Black pepper

  1/4 teaspoon

Instructions

1. Preheat a covered grill to medium-high, about 425°F. Husk the corn, pat the rockfish dry, dice the tomato and onion, chop the cilantro, and cut the lime in half.
2. Combine the tomato, Walla Walla onion, cilantro, juice of half the lime, 1 teaspoon olive oil, and 1/4 teaspoon salt; set the salsa aside while you grill.
3. Rub the corn with 1 teaspoon olive oil. Grill it covered for 10–12 minutes, turning every few minutes, until tender and charred in spots.
4. Place the rockfish on a generously oiled sheet of heavy-duty foil. Brush with the remaining oil and season with smoked paprika, black pepper, and the remaining salt.
5. During the corn’s final 8–10 minutes, place the foil with the fish on the grill. Close the lid and cook without flipping until the thickest part reaches 145°F and flakes easily.
6. Let the fish rest for 2 minutes. Cut the kernels from the corn, fold half into the tomato salsa, and reserve the rest as the side vegetable.
7. Plate the grilled rockfish with the charred-corn salsa spooned over it, the remaining corn alongside, and lime wedges for squeezing.

Ingredients

• Kroger® Fresh Natural Pork Loin Boneless

  12 oz $1.99
• Fresh Bagged Green Beans

  8 oz $2.19
• Kroger® Enriched Long Grain White Rice

  3/4 cup $1.79
• Private Selection® Walla Walla Sweet Onions

  1/2 medium onion $3.99
• Kroger® Whole Garlic Bulbs

  4 cloves $2.49
• Neutral cooking oil

  1 tablespoon
• Low-sodium soy sauce

  3 tablespoons
• Apple cider vinegar or cane vinegar

  1/4 cup
• Water

  1/4 cup for the adobo, plus 1 1/2 cups for the rice
• Brown sugar

  2 teaspoons
• Bay leaf

  1
• Coarsely ground black pepper

  1/2 teaspoon
• Kosher salt

  as needed

Instructions

1. Rinse the rice. Cut the pork into 1-inch pieces, trim and halve the green beans, thinly slice the onion, and mince the garlic.
2. Combine the rice, 1 1/2 cups water, and a pinch of salt in a small saucepan. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes; remove from the heat and let stand covered for 5 minutes.
3. Meanwhile, heat the oil in a wide skillet over medium-high heat. Pat the pork dry and sear it for 3 to 4 minutes, turning to brown several sides without cooking it through; immediately transfer it to a clean plate.
4. Reduce the heat to medium and sauté the onion for 3 minutes. Add the garlic and cook for 30 seconds. Pour in the soy sauce, vinegar, 1/4 cup water, and brown sugar; add the bay leaf and black pepper, then simmer for 3 minutes.
5. Add the green beans, cover, and gently braise for 4 minutes. Uncover and simmer for another 2 to 3 minutes, stirring occasionally, until the beans are crisp-tender and the sauce is concentrated and glossy.
6. Return the pork and its juices to the skillet and toss in the sauce for only 2 to 3 minutes, until the pork reaches 145°F. Remove the pan from the heat, discard the bay leaf, and rest the pork for 3 minutes.
7. Fluff the rice and divide it between two shallow bowls, then spoon the pork, green beans, onions, and adobo sauce over it.

Ingredients

• Simple Truth® Natural Boneless Skinless Fresh Chicken Breast Family Pack BIG DEAL!

  1 lb $3.99
• Zucchini

  1 lb $1.29
• Kroger® Fresh Grape Tomatoes

  8 oz $2.99
• Private Selection® Walla Walla Sweet Onions

  1/2 medium onion $3.99
• Fresh Organic Lemon - Each

  1 lemon $1.29
• Finely grated Parmesan cheese

  1/4 cup
• Plain breadcrumbs

  1/4 cup
• Garlic powder

  1/2 teaspoon
• Dried oregano

  1 teaspoon
• Crushed red pepper flakes

  1/4 teaspoon, optional
• Olive oil

  2 tablespoons
• Kosher salt

  3/4 teaspoon, divided
• Black pepper

  1/2 teaspoon, divided

Instructions

1. Heat the oven to 425°F and position a rack in the upper third. Slice the zucchini into thick half-moons, thinly slice the onion, and pound the chicken breasts to an even 3/4-inch thickness; allow about 12 minutes for prep.
2. On a large half-sheet pan, toss the zucchini and onion with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Spread them into a single layer and roast for 8 minutes.
3. Meanwhile, combine the Parmesan, breadcrumbs, garlic powder, oregano, red pepper flakes, 1/4 teaspoon salt, and remaining pepper. Mix in 2 teaspoons olive oil so the crumbs are evenly moistened.
4. Rub the chicken with the remaining teaspoon of olive oil and season with the remaining salt. Press the Parmesan mixture firmly over the top of the chicken.
5. Turn the zucchini and place the chicken on one side of the pan. Add the whole grape tomatoes on the opposite side, leaving open space around the chicken so their juices do not soften the crust.
6. Roast for 12–15 minutes, checking at 12 minutes, until the chicken reaches 165°F in the thickest part and the crumb topping is golden. Rest for 5 minutes, then finish with lemon zest and juice and plate with the roasted zucchini, onions, and tomatoes.