Careme

Ingredients

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

  1 pound $4.49
• Zucchini

  1 pound (about 2 medium) $1.79
• Green Onions

  4 $1.19
• Garlic

  2 cloves $0.79
• Gochujang

  2 tablespoons
• Low-sodium soy sauce

  1 tablespoon
• Rice vinegar

  1 tablespoon
• Honey

  1 tablespoon
• Toasted sesame oil

  2 teaspoons
• Neutral cooking oil

  1 tablespoon
• Morton kosher salt

  1 1/2 teaspoons, divided
• Toasted sesame seeds

  2 teaspoons

Instructions

1. Pat 1 pound chicken thighs dry and season all over with 3/4 teaspoon Morton kosher salt. Let stand for 15 minutes while preparing the grill and vegetables.

2. Heat a clean grill to medium-high, about 450°F. Trim 1 pound zucchini and slice lengthwise into 1/2-inch planks. Thinly slice 4 green onions, keeping the white and green portions separate.

3. Make the gochujang glaze by mixing:

   • 2 tablespoons gochujang
   • 1 tablespoon low-sodium soy sauce
   • 1 tablespoon rice vinegar
   • 1 tablespoon honey
   • 2 teaspoons toasted sesame oil
   • 2 minced garlic cloves
   • White portions of the 4 sliced green onions

   Set the glaze beside the grill with a clean brush.

4. Coat the zucchini planks with 1 tablespoon neutral cooking oil and 3/4 teaspoon Morton kosher salt.

5. Grill the chicken for 5 to 6 minutes per side with the lid closed, moving it if flare-ups occur. During the final 2 minutes, brush all the gochujang glaze over the chicken and turn frequently until lacquered. Pull the thighs at 175°F, transfer to a platter, and rest for 5 minutes.

6. While the chicken finishes, grill the zucchini for 3 to 4 minutes per side until browned and tender with a little bite.

7. Plate the glazed chicken with the grilled zucchini. Scatter the green portions of the 4 sliced green onions and 2 teaspoons toasted sesame seeds over the chicken before serving.

Want more detail? See the temperature guide.

Ingredients

• Kroger® Harwood Smoked Sausage Pork and Beef Rope

  8 oz $3.00
• Green Cabbage

  12 oz $0.99
• Russet Potato

  12 oz $0.89
• Private Selection® Walla Walla Sweet Onions

  6 oz $3.99
• Large Fuji Apple

  1 medium (about 6 oz) $1.99
• olive oil

  1 tablespoon
• Diamond Crystal kosher salt

  2 teaspoons
• black pepper

  1/4 teaspoon
• caraway seeds

  1/2 teaspoon
• water

  1/4 cup
• Dijon mustard

  1 tablespoon
• apple cider vinegar

  1 tablespoon

Instructions

1. Prepare the skillet ingredients:

   • Slice 8 ounces smoked sausage into 1/2-inch rounds.
   • Core and thinly slice 12 ounces green cabbage.
   • Cut 12 ounces russet potato into 1/2-inch cubes.
   • Thinly slice 6 ounces Walla Walla sweet onion.
   • Core 1 medium Fuji apple, about 6 ounces, and cut it into thin wedges.

2. Stir together 1 tablespoon Dijon mustard and 1 tablespoon apple cider vinegar to make the mustard glaze.

3. Heat 1 teaspoon olive oil in a large skillet over medium-high heat. Add the sliced sausage and sauté until browned, 4 to 5 minutes; transfer it to a plate.

4. Add 2 teaspoons olive oil to the skillet, followed by the prepared potato and onion. Season with 1 teaspoon Diamond Crystal kosher salt and 1/4 teaspoon black pepper. Sauté for 4 minutes, then add 1/4 cup water, cover, and cook until the potato is nearly tender, about 7 minutes.

5. Uncover and add the prepared cabbage and apple with 1 teaspoon Diamond Crystal kosher salt and 1/2 teaspoon caraway seeds. Sauté until the cabbage is tender-crisp, the apple is softened, and the vegetables begin to brown, 6 to 7 minutes.

6. Return the browned sausage to the skillet and add the mustard glaze. Toss over medium heat until the glaze clings and the sausage is steaming at 140°F, about 2 minutes.

7. Divide the sausage, cabbage, apple, and potatoes between two shallow bowls, spooning the mustard pan glaze over the top.

Want more detail? See the temperature guide.

Ingredients

• Fresh Coho Salmon Fillet

  1 lb $18.99
• Kroger® Sweet Corn on the Cob

  2 ears $4.99
• Fresh Blackberries

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

  2 oz $3.99
• Simple Truth Organic® Sage

  6 leaves $2.49
• Fresh Organic Lemon

  1 lemon $1.29
• Dry white wine

  1/3 cup
• Unsalted butter

  4 tbsp
• Honey

  1 tsp
• Extra-virgin olive oil

  2 tsp
• Morton kosher salt

  1 1/2 tsp
• Freshly ground black pepper

  1/2 tsp

Instructions

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

2. Prepare the late-summer produce and sauce ingredients:

   • Cut the kernels from 2 ears corn.
   • Finely dice 2 oz Walla Walla sweet onion.
   • Halve 3 oz blackberries.
   • Thinly slice 6 sage leaves.
   • Finely grate 1 tsp zest and squeeze 1 tbsp juice from 1 lemon.
   • Cut 4 tbsp cold unsalted butter into cubes.

   Keep each prepared component separate.

3. Pat 1 lb coho salmon dry and place it skin-side down on the prepared pan. Rub with 1 tsp extra-virgin olive oil and season evenly with 1 1/4 tsp Morton kosher salt and 1/4 tsp black pepper. Let stand for 10 minutes.

4. Roast the salmon until its thickest part reaches 125°F, 8–12 minutes. Rest for 5 minutes before portioning.

5. While the salmon roasts, heat 1 tsp extra-virgin olive oil in a skillet over medium-high heat. Add the prepared corn kernels and onion; season with 1/4 tsp Morton kosher salt and 1/4 tsp black pepper. Cook, stirring occasionally, until the corn is lightly browned and the onion is tender, 5–7 minutes. Stir in the prepared lemon zest and remove from the heat.

6. Combine the following in a small saucepan:

   • 1/3 cup dry white wine
   • The prepared blackberries
   • 1 tsp honey
   • The prepared sage

   Simmer over medium heat until the wine reduces to about 3 tbsp, 6–8 minutes. Stir in the prepared lemon juice and turn the heat to low. Whisk in the prepared cold butter one cube at a time, letting each cube melt before adding the next; do not boil.

7. Divide the charred corn between two warm plates, set a portion of rested salmon over each, and spoon the blackberry-sage beurre blanc around and over the fish.

Want more detail? See the temperature guide.