Careme

Ingredients

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

  1 lb $4.49
• Green Asparagus

  12 oz, woody ends trimmed $2.99
• Kroger® Fresh Lemons Bag

  1 lemon, zested and juiced $4.99
• Garlic

  2 cloves, grated or minced $0.79
• Fresh Red Tomato

  1 medium, chopped $2.49
• Cucumber

  1/2 cucumber, chopped $0.99
• Jumbo Red Onions

  1/4 small onion, thinly sliced $2.29
• Parsley

  2 tablespoons chopped $1.89
• Olive oil

  3 tablespoons, divided
• Dried oregano

  1 1/2 teaspoons
• Kosher salt and black pepper

  to taste

Instructions

1. Heat a grill to medium-high and clean the grates; meanwhile trim the asparagus, chop the tomato and cucumber, thinly slice the red onion, mince the garlic, and zest and juice the lemon.
2. In a bowl, whisk the lemon zest, half the lemon juice, garlic, 2 tablespoons olive oil, dried oregano, 3/4 teaspoon salt, and 1/2 teaspoon black pepper; add the chicken thighs and turn to coat, then let stand 15 minutes while the grill heats.
3. Toss the asparagus with 1 tablespoon olive oil, a pinch of salt, and black pepper.
4. Grill the chicken thighs over medium-high heat for 5 to 7 minutes per side, closing the lid between turns, until lightly charred and the thickest part reaches 165°F.
5. During the last 6 to 8 minutes of cooking, grill the asparagus perpendicular to the grates, turning occasionally, until bright green, tender-crisp, and lightly blistered.
6. Transfer the chicken to a plate and rest 5 minutes; while it rests, toss the tomato, cucumber, red onion, parsley, remaining lemon juice, a small drizzle of olive oil, salt, and pepper.
7. Plate the grilled asparagus alongside the chicken thighs, spoon the fresh tomato-cucumber salad over or beside the chicken, and finish with any resting juices.

Ingredients

• Rockfish Fillet (Wild Caught Fresh)

  12 oz $9.99
• Zucchini

  12 oz, sliced into half-moons $2.69
• Fresh Red Tomato

  8 oz, diced $2.49
• Kroger® Original Couscous

  3/4 cup dry $2.49
• Jumbo Red Onions

  1/4 small onion, thinly sliced $2.29
• Garlic

  2 cloves, minced $0.79
• Fresh Organic Lemon - Each

  1 lemon, zested and juiced $2.00
• Parsley

  1/4 cup chopped $1.89
• Capers

  1 tablespoon, drained
• Golden raisins

  1 tablespoon, optional
• Red wine vinegar

  1 tablespoon
• Olive oil

  3 tablespoons, divided
• Sugar

  1/2 teaspoon
• Red pepper flakes

  pinch
• Kosher salt and black pepper

  to taste

Instructions

1. Prep the ingredients: pat the rockfish very dry, cut it into 2 portions, slice the zucchini, dice the tomato, thinly slice the red onion, mince the garlic, chop the parsley, and zest and juice the lemon. Season the fish on both sides with salt, pepper, and a little lemon zest.
2. Make the couscous: bring 3/4 cup water, 1 teaspoon olive oil, and a pinch of salt to a boil in a small saucepan. Stir in the couscous, cover, remove from heat, and let stand 5 minutes; fluff with a fork and fold in half the parsley and a squeeze of lemon juice.
3. Cook the zucchini: heat 1 tablespoon olive oil in a large nonstick or stainless skillet over medium-high heat. Add zucchini in a single layer with a pinch of salt and cook 5 to 6 minutes, stirring occasionally, until browned and just tender.
4. Build the Sicilian-style agrodolce: add the red onion and garlic to the zucchini and cook 1 minute. Stir in the tomato, capers, raisins if using, red wine vinegar, sugar, red pepper flakes, and 2 tablespoons water; simmer 3 to 4 minutes until saucy, then transfer to a bowl and wipe out the skillet.
5. Pan-sear the rockfish: heat the remaining olive oil in the skillet over medium-high heat. Add the fish presentation-side down and cook 3 to 4 minutes, then carefully flip and cook 2 to 4 minutes more, until opaque, flaky, and 145°F in the thickest part.
6. Finish the vegetables with another squeeze of lemon juice and adjust salt and pepper. If the couscous has tightened up, fluff in a splash of hot water or olive oil.
7. Plate the lemon couscous in shallow bowls, spoon the zucchini-tomato agrodolce alongside, set the pan-seared rockfish on top, and garnish with remaining parsley and extra lemon zest.

Ingredients

• Kroger® Ground Pork

  8 oz $3.99
• Bok Choy

  8 oz $2.69
• Simple Truth Organic® Jasmine Rice

  2/3 cup dry $4.99
• Private Selection® Petite Grape Snacking Tomatoes

  1 cup, halved $3.50
• Jumbo Yellow Onions

  1/2 small onion, diced $1.49
• Garlic

  3 cloves, minced $0.79
• Ginger Root

  1 teaspoon grated $4.99
• Fresh Organic Limes - Each

  1/2 lime, for finishing $1.50
• Neutral oil

  2 teaspoons
• Soy sauce

  2 tablespoons
• White vinegar or cane vinegar

  1 1/2 tablespoons
• Brown sugar

  1 teaspoon
• Black pepper

  1/2 teaspoon
• Water

  2 tablespoons, plus rice water as needed

Instructions

1. Rinse the jasmine rice until the water runs mostly clear, then combine it in a small saucepan with 1 cup water and a pinch of salt; bring to a boil, cover, reduce to low, cook 15 minutes, then let stand off heat 5 minutes.
2. While the rice cooks, trim the bok choy, slice the stems into 1-inch pieces, roughly chop the leaves, halve the tomatoes, dice the onion, mince the garlic, and grate the ginger.
3. Mix the soy sauce, vinegar, 2 tablespoons water, brown sugar, and black pepper in a small bowl to make the adobo-style stir-fry sauce.
4. Heat the oil in a large skillet over medium-high heat, add the ground pork, and cook 5 to 6 minutes, breaking it into small crumbles, until browned and cooked through to 160°F.
5. Add the onion and bok choy stems to the skillet and stir-fry 3 minutes, then add the garlic and ginger and cook 30 seconds until fragrant.
6. Stir in the tomatoes and adobo-style sauce, scraping up browned bits, and simmer 2 to 3 minutes until glossy and slightly reduced.
7. Fold in the bok choy leaves and cook 1 to 2 minutes just until wilted but still bright green; taste and add a squeeze of lime for brightness.
8. Fluff the rice, spoon it into two bowls, top with the pork and bok choy stir-fry, and finish with extra black pepper or lime if desired.