Careme

Ingredients

• Foster Farms Fresh & Natural Chicken Thighs Value Pack

  1 lb bone-in or boneless chicken thighs $2.79
• Kroger® Sweet Corn on the Cob

  2 ears $2.99
• Zucchini

  1 medium, cut lengthwise into planks $1.79
• Kroger® Fresh Grape Tomatoes

  1 cup, halved $2.99
• Fresh Medium Ripe Avocado

  1 avocado, diced $1.00
• Fresh Organic Limes

  1 lime, zested and juiced $1.29
• Organic Cilantro

  1/3 cup chopped $1.69
• Fresh Jalapeno Peppers

  1 small jalapeño, seeded and minced $1.99
• Olive oil

  2 tablespoons, divided
• Chili powder

  1 teaspoon
• Ground cumin

  1 teaspoon
• Smoked paprika

  1/2 teaspoon
• Garlic powder

  1/2 teaspoon
• Kosher salt

  3/4 teaspoon, plus more to taste
• Black pepper

  1/4 teaspoon

Instructions

1. Heat a grill to medium-high and clean the grates; husk the corn, halve the tomatoes, dice the avocado, mince the jalapeño, chop the cilantro, and cut the zucchini into long planks.
2. In a bowl, mix 1 tablespoon olive oil with the lime zest, half the lime juice, chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper; coat the chicken thighs thoroughly and let them sit while the grill heats, about 10 minutes.
3. Brush the corn and zucchini with the remaining 1 tablespoon olive oil and season lightly with salt.
4. Grill the chicken over medium-high heat, turning occasionally, until well charred in spots and the thickest part reaches 165°F, about 18–24 minutes depending on thigh size; move to a cooler part of the grill if browning too quickly.
5. While the chicken cooks, grill the corn and zucchini until lightly charred and tender, about 8–10 minutes for corn and 4–6 minutes for zucchini, turning as needed.
6. Transfer the chicken to a plate to rest for 5 minutes; cut the kernels from the corn and chop the grilled zucchini into bite-size pieces.
7. Toss the corn, zucchini, tomatoes, avocado, jalapeño, cilantro, and remaining lime juice together, then taste and adjust with salt.
8. Plate the grilled chicken thighs with the warm corn-zucchini salsa spooned alongside or over the top, with extra lime wedges if desired.

Ingredients

• Kroger® Extra Large Raw Shrimp Peeled and Deveined Tall Off

  12 oz $6.00
• Bok Choy

  8 oz, chopped with stems and leaves separated $2.99
• Fresh Sweet Corn on the Cob

  2 ears, kernels cut from cobs $0.75
• Simple Truth Organic® Jasmine Rice

  2/3 cup dry $4.99
• Green Onions

  2, sliced; whites and greens separated $1.19
• Spice World™ Fresh Peeled Ginger Bag

  1 tablespoon minced $3.99
• Garlic

  2 cloves, minced $0.79
• Low-sodium soy sauce

  2 tablespoons
• Rice vinegar

  1 tablespoon
• Cornstarch

  2 teaspoons
• Neutral cooking oil

  1 tablespoon, divided
• Toasted sesame oil

  1 teaspoon
• Sugar

  1/2 teaspoon
• White or black pepper

  to taste

Instructions

1. Rinse the jasmine rice, then cook it with 1 cup water and a pinch of salt; bring to a simmer, cover, cook 15 minutes, then let stand off heat 5 minutes while you stir-fry.
2. Pat the shrimp very dry. Chop the bok choy, keeping crunchy stems separate from leafy tops; cut kernels from the corn, slice green onions, and mince the ginger and garlic.
3. In a small bowl, whisk soy sauce, rice vinegar, cornstarch, sugar, sesame oil, 3 tablespoons water, and a pinch of pepper until smooth.
4. Heat a large wok or skillet over high heat until very hot. Add 1/2 tablespoon neutral oil, then stir-fry the shrimp in a single layer for 1 to 2 minutes per side, just until pink and nearly cooked through; transfer to a plate.
5. Add the remaining 1/2 tablespoon oil to the pan. Stir-fry bok choy stems and corn for 3 minutes, then add garlic, ginger, and green onion whites and cook 30 seconds until fragrant.
6. Add bok choy leaves and return the shrimp to the pan. Pour in the sauce and toss 1 to 2 minutes, until the sauce turns glossy, the greens wilt, and the shrimp reach 145°F.
7. Fluff the rice and divide between two bowls. Spoon the shrimp, bok choy, and corn over the rice, then finish with sliced green onion greens and serve hot.

Ingredients

• Fresh Sockeye Salmon Fillet Wild Caught

  12 oz, cut into 2 portions $15.99
• Zucchini

  12 oz, diced $1.79
• Fresh Sweet Corn on the Cob

  2 ears, kernels cut off the cobs $0.75
• Fresh Roma Tomato

  8 oz, diced $1.49
• Fresh Red Hothouse Bell Pepper

  1 pepper, diced $1.67
• Jumbo Yellow Onion

  1/2 medium onion, finely chopped $0.99
• Garlic

  2 cloves, minced $0.79
• Fresh Large Lemon

  1 lemon, zested and cut into wedges $0.85
• Parsley

  2 tablespoons chopped $1.29
• Extra-virgin olive oil

  3 tablespoons, divided
• Smoked paprika

  1 1/2 teaspoons, divided
• Ground cumin

  1/4 teaspoon
• Sherry vinegar or red wine vinegar

  2 teaspoons
• Saffron threads

  small pinch, optional
• Kosher salt and black pepper

  to taste

Instructions

1. Preheat the oven to 425°F and line a small sheet pan with parchment. Dice the zucchini, tomato, bell pepper, and onion; cut the corn kernels from the cobs; mince the garlic; zest the lemon.
2. In a wide skillet over medium heat, warm 2 tablespoons olive oil. Add the onion, bell pepper, and a pinch of salt, then cook for 6–7 minutes until softened and glossy.
3. Stir in the garlic, 1 teaspoon smoked paprika, cumin, and saffron if using; cook for 30 seconds. Add the zucchini, corn, tomato, and another pinch of salt, then cook 14–16 minutes, stirring occasionally, until the vegetables are tender and jammy but still colorful.
4. While the pisto cooks, pat the salmon dry. Rub with 1 tablespoon olive oil, 1/2 teaspoon smoked paprika, lemon zest, salt, and black pepper, then place skin-side down on the prepared sheet pan.
5. Roast the salmon for 8–11 minutes, depending on thickness, until it flakes easily and reaches 125–130°F for medium or 145°F for fully cooked. Let it rest for 3 minutes.
6. Finish the pisto with sherry vinegar, half the parsley, and a squeeze of lemon; taste and adjust salt and pepper so it is bright and savory.
7. Spoon the summer pisto into two shallow bowls or plates, set the roasted sockeye on top, and garnish with the remaining parsley and lemon wedges.