Careme

Ingredients

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

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

  2 ears $0.33
• Private Selection™ Mild Hatch Chile Peppers

  1 medium chile (about 4 oz) $1.79
• Fresh Medium Ripe Avocado

  1 avocado $1.00
• Fresh Roma Tomato

  1 medium tomato (about 4 oz) $1.29
• Fresh Organic Limes - Each

  1 lime $1.29
• Organic Cilantro

  1/4 cup chopped $1.69
• olive oil

  1 tablespoon plus 1 teaspoon
• chili powder

  1 teaspoon
• ground cumin

  1/2 teaspoon
• kosher salt

  1 3/4 teaspoons
• ground black pepper

  1/4 teaspoon

Instructions

1. Preheat a clean grill to medium-high, about 425°F. Shuck 2 ears sweet corn. Stem and halve 1 medium Hatch chile lengthwise, then remove its seeds.

2. Pat 1 pound chicken breast fillets dry and pound any thicker portions to an even 3/4-inch thickness. Coat the chicken with:

   • 1 tablespoon olive oil
   • 1 teaspoon chili powder
   • 1/2 teaspoon ground cumin
   • 1 teaspoon kosher salt
   • 1/4 teaspoon ground black pepper

   Set aside while the grill finishes heating.

3. Place the seasoned chicken, prepared corn, and prepared chile on the grill at the same time. Close the lid and grill, turning the corn and chile occasionally and flipping the chicken once. Remove the chile when charred and tender, 6 to 8 minutes; remove the corn after 8 to 10 minutes; and remove the chicken after 8 to 12 minutes, when its thickest portion reaches 165°F.

4. Transfer the chicken to a clean plate and rest it for 5 minutes. Meanwhile, cut the kernels from the grilled corn and finely chop the grilled chile.

5. Combine the grilled corn and chile in a bowl with:

   • 1 avocado, diced
   • 1 medium Roma tomato, diced
   • 1/4 cup chopped cilantro
   • Juice of 1 lime
   • 1 teaspoon olive oil
   • 3/4 teaspoon kosher salt

   Gently toss to make the corn-avocado salsa.

6. Slice the rested chicken across the grain. Divide it between two plates and spoon the corn-avocado salsa alongside and partially over the chicken.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin

  12 oz $4.99
• Zucchini

  12 oz $1.79
• Kroger® Jasmine Rice

  3/4 cup $3.89
• Water

  1 1/4 cups plus 1/3 cup, divided
• Kosher salt

  1 3/4 teaspoons, divided
• Low-sodium soy sauce

  2 1/2 tablespoons, divided
• Shaoxing wine or dry sherry

  1 tablespoon
• Cornstarch

  3 1/2 teaspoons, divided
• Chinese black vinegar or rice vinegar

  1 tablespoon
• Chili crisp

  1 tablespoon
• Granulated sugar

  1 teaspoon
• Toasted sesame oil

  1 teaspoon
• Sichuan peppercorns

  1 teaspoon
• Garlic

  2 cloves
• Fresh ginger

  1 tablespoon minced
• Neutral cooking oil

  2 tablespoons, divided

Instructions

1. Complete the prep:

   • Rinse 3/4 cup jasmine rice until the water is nearly clear.
   • Slice 12 ounces pork tenderloin across the grain into 1/4-inch strips.
   • Halve 12 ounces zucchini lengthwise and cut it into 1/4-inch half-moons.
   • Mince 2 garlic cloves.
   • Peel and mince enough fresh ginger to measure 1 tablespoon.

   Keep each prepared component separate.

2. Combine the rinsed rice with 1 1/4 cups water and 3/4 teaspoon kosher salt in a small saucepan. Bring to a boil, cover, reduce the heat to low, and simmer for 15 minutes. Remove from the heat and let stand, covered, for 5 minutes; fluff with a fork.

3. While the rice cooks, make the marinated pork by tossing the sliced pork with:

   • 1 tablespoon low-sodium soy sauce
   • 1 tablespoon Shaoxing wine or dry sherry
   • 2 teaspoons cornstarch
   • 1/2 teaspoon kosher salt

   Let it marinate for 10 minutes.

4. Make the Sichuan sauce by whisking together:

   • 1 1/2 tablespoons low-sodium soy sauce
   • 1 tablespoon Chinese black vinegar or rice vinegar
   • 1 tablespoon chili crisp
   • 1 1/2 teaspoons cornstarch
   • 1 teaspoon granulated sugar
   • 1 teaspoon toasted sesame oil
   • 1/3 cup water

   Set the sauce aside.

5. Toast 1 teaspoon Sichuan peppercorns in a dry wok or large skillet over medium heat for 1 to 2 minutes, until fragrant. Transfer them to a cutting board, crush them with the bottom of a heavy pan, and reserve.

6. Heat the wok over high heat until very hot. Add 1 tablespoon neutral cooking oil and the marinated pork in a single layer. Leave it undisturbed for 1 minute, then stir-fry for 2 to 3 minutes, until browned and at least 145°F in the thickest pieces. Transfer the pork to a clean plate.

7. Return the wok to high heat and add 1 tablespoon neutral cooking oil. Add the prepared zucchini and 1/2 teaspoon kosher salt, then stir-fry for about 3 minutes, until browned but still crisp. Add the prepared garlic, prepared ginger, and crushed peppercorns; stir-fry for 30 seconds.

8. Whisk the Sichuan sauce again to redistribute the cornstarch, then pour it into the wok. Return the cooked pork and any juices to the pan and toss for 1 to 2 minutes, until the sauce bubbles, turns glossy, and coats the pork and zucchini.

9. Divide the fluffed jasmine rice between two shallow bowls, spoon the Sichuan pork and zucchini over it, and serve immediately.

Ingredients

• Fresh Sockeye Salmon Fillet Wild Caught (sustainably sourced)

  12 ounces, cut into 2 fillets $15.99
• Eggplant

  1 medium (about 1 pound) $1.99
• Private Selection® Fresh Petite Cherry Snacking Tomatoes

  8 ounces $5.00
• Kroger® Red Onion

  4 ounces $2.89
• Fresh Organic Lemon

  1 lemon (1 teaspoon zest and 1 tablespoon juice) $1.29
• Garlic

  1 clove $0.79
• Shelled roasted unsalted pistachios

  3 tablespoons
• Panko breadcrumbs

  1/4 cup
• Fresh flat-leaf parsley

  3 tablespoons
• Extra-virgin olive oil

  3 tablespoons
• Red wine vinegar

  1 tablespoon
• Honey

  2 teaspoons
• Capers

  1 tablespoon
• Pitted green olives

  1/4 cup
• Crushed red pepper flakes

  1/4 teaspoon
• Dijon mustard

  2 teaspoons
• Kosher salt

  1 3/4 teaspoons
• Black pepper

  1/2 teaspoon

Instructions

1. Heat the oven to 425°F and line a large rimmed sheet pan with parchment paper.

2. Complete the knife work and other prep:

   • Cut 1 pound eggplant into 3/4-inch cubes
   • Halve 8 ounces cherry tomatoes
   • Slice 4 ounces red onion into thin wedges
   • Roughly chop 1/4 cup pitted green olives
   • Finely chop 1 tablespoon capers
   • Finely chop 3 tablespoons pistachios
   • Finely chop 3 tablespoons parsley
   • Mince 1 garlic clove
   • Zest and juice 1 lemon to yield 1 teaspoon zest and 1 tablespoon juice

   Keep the eggplant, tomatoes, and onion together as the caponata vegetables. Keep the olives and capers together as the agrodolce additions. Keep the pistachios, parsley, and garlic together as the crust additions.

3. On the prepared pan, combine:

   • The prepared caponata vegetables
   • 2 tablespoons extra-virgin olive oil
   • 1 teaspoon kosher salt
   • 1/4 teaspoon black pepper

   Spread the vegetables in one layer and roast for 15 minutes.

4. While the vegetables roast, whisk together the prepared agrodolce additions, 1 tablespoon prepared lemon juice, 1 tablespoon red wine vinegar, 2 teaspoons honey, and 1/4 teaspoon crushed red pepper flakes. Set the agrodolce aside.

5. Make the pistachio crust by combining:

   • The prepared crust additions
   • 1/4 cup panko breadcrumbs
   • 1 teaspoon prepared lemon zest
   • 1 tablespoon extra-virgin olive oil

   Mix until evenly moistened.

6. Pat the 12 ounces salmon dry and check for pin bones. Season the two fillets with 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Brush their tops with 2 teaspoons Dijon mustard, then press the pistachio crust firmly onto the mustard.

7. After the vegetables have roasted for 15 minutes, turn them and move them toward the edges of the pan. Place the crusted salmon in the center and roast for 10 to 12 minutes, until the crust is golden and the salmon reaches 145°F in its thickest part.

8. Transfer the salmon to a plate and let it rest for 3 minutes. Pour the agrodolce over the hot vegetables and toss gently on the pan.

9. Spoon the glossy roasted caponata onto two warmed plates, set a pistachio-crusted salmon fillet over each portion, and drizzle any agrodolce left on the pan around the fish.