Careme

Ingredients

• Foster Farms Fresh & Natural Chicken Thighs Value Pack

  1 lb $1.29
• Zucchini

  1 lb $1.79
• Jasmine rice

  1/2 cup $3.99
• Garlic

  3 cloves $0.79
• Soy sauce

  3 tablespoons
• Apple cider vinegar

  1/4 cup
• Water

  1 1/4 cups
• Brown sugar

  2 teaspoons
• Bay leaf

  1
• Coarsely ground black pepper

  1/2 teaspoon
• Kosher salt

  1 teaspoon
• Neutral cooking oil

  1 tablespoon

Instructions

1. Pat 1 lb chicken thighs dry and season with 3/4 teaspoon kosher salt. Cut 1 lb zucchini into thick half-moons and finely chop 3 garlic cloves. Whisk the 3 chopped garlic cloves with 3 tablespoons soy sauce, 1/4 cup apple cider vinegar, 2 teaspoons brown sugar, and 1/2 teaspoon coarsely ground black pepper.
2. Combine 1/2 cup jasmine rice, 3/4 cup water, and 1/4 teaspoon kosher salt in a small saucepan. Bring to a boil, cover, and cook over low heat for 15 minutes; remove from the heat and let stand, covered, for 5 minutes.
3. Heat 1 tablespoon neutral cooking oil in a large skillet over medium-high heat. Add the 1 lb seasoned chicken thighs in one layer and sear for 4 minutes per side, adjusting the heat as needed to prevent scorching.
4. Pour the prepared garlic-soy-vinegar mixture around the 1 lb seared chicken thighs, then add 1/2 cup water and 1 bay leaf. Bring to a simmer, cover, and cook over medium-low heat for 10 minutes.
5. Add 1 lb sliced zucchini around the chicken thighs. Cover and simmer for 5 minutes, then uncover and cook for 2–3 minutes, until the zucchini is crisp-tender, the sauce lightly coats a spoon, and the chicken reaches 165°F; discard the 1 bay leaf.
6. Fluff the cooked rice and divide it between two shallow bowls. Plate the chicken adobo and zucchini with the rice, then spoon the glossy garlic sauce over the top.

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 Medium Ripe Avocado

  1 $1.00
• Fresh Organic Limes - Each

  1 lime $1.29
• Fresh Jalapeno Peppers

  1 small pepper $1.99
• Chopped fresh cilantro

  1/4 cup
• Olive oil

  2 tablespoons
• Honey

  2 teaspoons
• Chili powder

  1 teaspoon
• Ground cumin

  1 teaspoon
• Smoked paprika

  1/2 teaspoon
• Kosher salt

  2 teaspoons
• Black pepper

  1/2 teaspoon

Instructions

1. Preheat a gas or charcoal grill to medium-high, about 425°F, creating one cooler area for indirect cooking. While it heats for 10 minutes, dice 8 oz Roma tomato and 1 avocado, finely chop 1 small jalapeño, chop 1/4 cup fresh cilantro, and husk 2 ears corn.
2. Combine 1 tablespoon olive oil, the zest and juice from 1/2 lime, 2 teaspoons honey, 1 teaspoon chili powder, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1 1/4 teaspoons kosher salt, and 1/2 teaspoon black pepper. Pat 1 lb pork tenderloin dry, coat it thoroughly with the mixture, and let it stand while the corn cooks.
3. Rub the 2 husked ears corn with 1 tablespoon olive oil. Grill the 2 ears corn over medium-high heat for 8 to 10 minutes, turning every 2 minutes, until tender and lightly charred; transfer them to a cutting board.
4. Cut the kernels from the 2 grilled ears corn and combine them with the diced 8 oz Roma tomato, diced 1 avocado, chopped 1 small jalapeño, chopped 1/4 cup fresh cilantro, juice from 1/2 lime, and 3/4 teaspoon kosher salt.
5. Grill the coated 1 lb pork tenderloin over medium-high heat for 8 minutes, turning every 2 minutes to brown all sides. Move it to the cooler area, cover, and cook for 4 to 8 minutes, until its thickest part reaches 145°F.
6. Transfer the 1 lb grilled pork tenderloin to a clean cutting board and let it rest for 5 minutes so the juices redistribute.
7. Slice the rested 1 lb pork tenderloin across the grain, divide it between two plates, and serve with all of the grilled corn salsa spooned alongside and over the pork.

Ingredients

• Fresh Sockeye Salmon Fillet Wild Caught (sustainably sourced)

  1 pound $15.99
• Eggplant

  1 medium $1.99
• Sushi rice

  3/4 cup $6.99
• Water

  7/8 cup
• White miso

  2 tablespoons
• Mirin

  2 tablespoons
• Low-sodium soy sauce

  4 teaspoons
• Brown sugar

  2 teaspoons
• Fresh ginger

  2 teaspoons grated $3.99
• Toasted sesame oil

  2 teaspoons
• Neutral cooking oil

  1 tablespoon
• Rice vinegar

  1 1/2 tablespoons
• Granulated sugar

  1 teaspoon
• Kosher salt

  1 teaspoon
• Green onions

  2 $1.79
• Toasted sesame seeds

  2 teaspoons

Instructions

1. Position an oven rack 6 inches below the broiler, heat the broiler to high, and line a rimmed sheet pan with foil.
2. Whisk together 2 tablespoons white miso, 2 tablespoons mirin, 4 teaspoons low-sodium soy sauce, 2 teaspoons brown sugar, 2 teaspoons grated fresh ginger, and 2 teaspoons toasted sesame oil. Divide the prepared glaze evenly between two small bowls to avoid cross-contamination later.
3. Rinse 3/4 cup sushi rice in a fine-mesh sieve until the runoff is nearly clear. Combine the rinsed 3/4 cup sushi rice with 7/8 cup water in a small saucepan, bring to a boil, cover, and cook over low heat for 15 minutes; remove from the heat and let stand, covered, for 10 minutes. Prepare the eggplant and salmon while the grains cook.
4. Cut 1 medium eggplant into 1/2-inch rounds and toss with 1 tablespoon neutral cooking oil and 1/4 teaspoon kosher salt. Arrange the rounds on the prepared pan and broil for 8 minutes, turning after 4 minutes. Brush with one bowl of prepared glaze and broil for 1–2 minutes more; transfer the glazed rounds to a plate.
5. Pat 1 pound sockeye salmon dry and season it with 1/2 teaspoon kosher salt. Place the fillet skin-side down on the sheet pan and broil unglazed for 3–4 minutes. Brush with the second bowl of prepared glaze and broil for 2–3 minutes more, until caramelized and the thickest part reaches 145°F; rest for 3 minutes.
6. Stir together 1 1/2 tablespoons rice vinegar, 1 teaspoon granulated sugar, and 1/4 teaspoon kosher salt until dissolved. Fold the seasoning into the cooked 3/4 cup sushi rice with a slicing motion so the grains remain distinct.
7. Divide the seasoned rice made from 3/4 cup sushi rice between two shallow bowls. Arrange the 1-pound glazed salmon fillet and rounds from 1 medium glazed eggplant over the rice, then thinly slice 2 green onions and finish the bowls with them and 2 teaspoons toasted sesame seeds.