Careme

Ingredients

• Kroger® Fresh Natural Pork Tenderloin

  1 lb $2.99
• Fresh Sweet Corn on the Cob-Each

  2 ears $0.75
• Fresh Roma Tomato

  8 oz $1.49
• Fresh Anaheim Pepper

  1 pepper (about 4 oz) $1.79
• Garlic

  1 clove $0.79
• Olive oil

  2 tablespoons
• Ancho chile powder

  1 1/2 teaspoons
• Ground cumin

  1 teaspoon
• Dried Mexican oregano

  1/2 teaspoon
• Kosher salt

  2 teaspoons
• Black pepper

  1/2 teaspoon
• Fresh lime juice

  2 tablespoons
• Fresh cilantro

  1/4 cup

Instructions

1. Prepare a medium, two-zone grill with one side for direct heat and one side for indirect heat. Shuck 2 ears corn, dice 8 oz Roma tomato, mince 1 garlic clove, and chop 1/4 cup cilantro.
2. Combine 1 tablespoon olive oil, 1 minced garlic clove, 1 1/2 teaspoons ancho chile powder, 1 teaspoon cumin, 1/2 teaspoon Mexican oregano, 1 1/2 teaspoons kosher salt, and 1/2 teaspoon black pepper. Rub the mixture over 1 lb pork tenderloin and let it stand for 10 minutes.
3. Coat 2 ears corn and 1 Anaheim pepper (about 4 oz) with 1 tablespoon olive oil.
4. Place the seasoned 1 lb pork tenderloin over indirect heat and grill with the lid closed, turning every 4–5 minutes, until it reaches 145°F, about 14–18 minutes. At the same time, grill 2 oiled ears corn and 1 oiled Anaheim pepper over direct heat for 8–10 minutes, turning until charred in spots.
5. Rest the grilled 1 lb pork tenderloin for 5 minutes. Place the grilled 1 Anaheim pepper (about 4 oz) in a covered bowl for the same 5 minutes, then peel, stem, and seed it.
6. Cut the kernels from the 2 grilled ears corn and dice the peeled 1 Anaheim pepper (about 4 oz). Toss them with 8 oz diced Roma tomato, 2 tablespoons lime juice, 1/4 cup chopped cilantro, and 1/2 teaspoon kosher salt.
7. Slice the rested 1 lb pork tenderloin across the grain, divide it between two plates, and serve with all of the charred corn salsa.

Ingredients

• Fresh Sockeye Salmon Fillet Wild Caught (sustainably sourced)

  12 oz $15.99
• Zucchini

  12 oz $1.79
• Private Selection® Petite Fingerling Gourmet Potatoes

  12 oz $3.99
• Private Selection® Fresh Petite Cherry Snacking Tomatoes

  8 oz $5.00
• Fresh basil leaves

  1/2 cup packed $4.79
• Garlic

  1 clove $0.79
• Lemon

  1 medium
• Extra-virgin olive oil

  3 1/2 tablespoons
• Capers, drained

  1 tablespoon
• Dijon mustard

  1 teaspoon
• Kosher salt

  2 1/2 teaspoons
• Black pepper

  1/2 teaspoon
• Crushed red pepper flakes

  1/8 teaspoon

Instructions

1. Heat the oven to 425°F. Pat 12 ounces salmon dry, cut it into two 6-ounce portions, season with 3/4 teaspoon kosher salt, and refrigerate uncovered while you halve 12 ounces fingerling potatoes and slice 12 ounces zucchini into thick half-moons.
2. Toss 12 ounces halved fingerling potatoes with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/8 teaspoon black pepper on a rimmed sheet pan. Arrange cut-side down and roast for 15 minutes.
3. Turn the 12 ounces fingerling potatoes to prevent over-browning. Add 12 ounces sliced zucchini and 8 ounces cherry tomatoes; toss the vegetables with 1 tablespoon olive oil, 3/4 teaspoon kosher salt, and 1/8 teaspoon black pepper, then roast for 5 minutes.
4. Brush the two 6-ounce salmon portions with 1/2 tablespoon olive oil and season with 1/4 teaspoon black pepper. Make space on the pan, add the portions skin-side down, and roast for 7–10 minutes, until they reach 120–125°F for a moist medium finish; the USDA recommends 145°F for fully cooked fish.
5. While the pan roasts, finely chop 1/2 cup packed basil leaves, 1 clove garlic, and 1 tablespoon drained capers. Mix with the zest and 2 tablespoons juice from 1 medium lemon, 1 tablespoon olive oil, 1 teaspoon Dijon mustard, 1/2 teaspoon kosher salt, and 1/8 teaspoon crushed red pepper flakes.
6. Rest the two 6-ounce salmon portions for 3 minutes. Divide 12 ounces roasted potatoes, 12 ounces roasted zucchini, and 8 ounces roasted tomatoes between 2 warmed plates, add one 6-ounce salmon portion to each, and finish each serving with half of the basil-caper sauce.

Ingredients

• Foster Farms Fresh & Natural Chicken Thighs Value Pack

  1¼ pounds $1.29
• Japanese eggplant

  12 ounces $4.99
• Roma tomatoes

  8 ounces $1.49
• Yellow onion

  4 ounces $0.99
• Fresh peeled ginger

  1 tablespoon grated $3.99
• Garlic

  3 cloves $0.79
• Jasmine rice

  ¾ cup dry $3.59
• Water

  1⅞ cups
• Neutral cooking oil

  2 tablespoons
• Diamond Crystal kosher salt

  2½ teaspoons
• Ground turmeric

  ½ teaspoon
• Paprika

  ½ teaspoon
• Red pepper flakes

  ¼ teaspoon
• Fish sauce

  1 tablespoon
• Brown sugar

  1 teaspoon
• Fresh lime juice

  1 tablespoon
• Chopped cilantro

  2 tablespoons

Instructions

1. Cut 12 ounces Japanese eggplant into 1-inch chunks and toss with ½ teaspoon Diamond Crystal kosher salt. Chop 8 ounces Roma tomatoes and 4 ounces yellow onion, grate 1 tablespoon fresh peeled ginger, and mince 3 garlic cloves. Pat 1¼ pounds chicken thighs dry and season with 1½ teaspoons Diamond Crystal kosher salt.
2. Combine ¾ cup jasmine rice, 1⅛ cups water, and ¼ teaspoon Diamond Crystal kosher 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. Heat 1 tablespoon neutral cooking oil in a deep skillet over medium-high heat. Brown the seasoned 1¼ pounds chicken thighs for about 4 minutes per side, then transfer them to a plate.
4. Add 1 tablespoon neutral cooking oil, 4 ounces chopped yellow onion, and ¼ teaspoon Diamond Crystal kosher salt to the skillet; cook over medium heat for 3 minutes. Stir in 1 tablespoon grated fresh peeled ginger, 3 minced garlic cloves, ½ teaspoon ground turmeric, ½ teaspoon paprika, and ¼ teaspoon red pepper flakes; cook for 30 seconds. Add 8 ounces chopped Roma tomatoes and cook for 2 minutes, crushing them slightly.
5. Return the browned 1¼ pounds chicken thighs to the skillet and add ¾ cup water, 1 tablespoon fish sauce, and 1 teaspoon brown sugar. Bring to a simmer, cover, and braise over medium-low heat for 15 minutes.
6. Add the seasoned 12 ounces Japanese eggplant, nestling the 1-inch chunks around the 1¼ pounds chicken thighs. Cover and braise for 10 minutes, then uncover and simmer for about 5 minutes, until the eggplant is tender but intact, the sauce has thickened, and the chicken reaches at least 175°F.
7. Stir 1 tablespoon fresh lime juice into the braise. Divide the cooked rice made from ¾ cup dry jasmine rice between two shallow bowls, add the chicken and eggplant curry, and garnish with 2 tablespoons chopped cilantro.