Careme

Ingredients

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

  1 pound $4.49
• Fresh Sweet Corn on the Cob-Each

  3 ears $0.33
• Jumbo Yellow Onions

  12 ounces $0.99
• Fresh Organic Lemon - Each

  1 large lemon, yielding 1 teaspoon zest and 3 tablespoons juice $1.29
• Garlic

  2 cloves
• Dijon mustard

  1 tablespoon
• Extra-virgin olive oil

  2 tablespoons
• Diamond Crystal kosher salt

  3 1/2 teaspoons, divided
• Ground ginger

  1/2 teaspoon
• Ground black pepper

  1/2 teaspoon
• Cayenne pepper

  1/8 teaspoon

Instructions

1. Thinly slice 12 ounces jumbo yellow onion and call it the prepared onion. Zest 1 large lemon to obtain 1 teaspoon zest, then squeeze it to obtain 3 tablespoons juice; call these the prepared lemon zest and juice. Mince 2 garlic cloves and call them the prepared garlic.

2. Pat 1 pound boneless, skinless chicken thighs dry. In a bowl, combine:

   • 2 teaspoons extra-virgin olive oil
   • 1 tablespoon prepared lemon juice
   • 1 teaspoon prepared lemon zest
   • 1 tablespoon Dijon mustard
   • 1 1/2 teaspoons Diamond Crystal kosher salt
   • 1/2 teaspoon ground ginger
   • 1/2 teaspoon ground black pepper
   • 1/8 teaspoon cayenne pepper
   • The prepared garlic

   Coat the chicken thoroughly and marinate at room temperature for 15 minutes.

3. While the chicken marinates, heat a grill to medium-high, about 425°F, with one cooler zone. Place the prepared onion on a large double layer of foil, toss with 2 teaspoons extra-virgin olive oil and 1 teaspoon Diamond Crystal kosher salt, and seal into a flat packet.

4. Husk 3 ears sweet corn. Rub them with 2 teaspoons extra-virgin olive oil and season evenly with 1 teaspoon Diamond Crystal kosher salt.

5. Place the onion packet on the cooler zone and grill for 8 minutes. Add the chicken and corn over direct heat; grill the chicken for 6 to 7 minutes per side, until lightly charred and 170°F at the thickest point. Turn the corn every few minutes until tender and browned, 10 to 12 minutes total. Let the onion packet continue cooking until the onions are soft, about 20 to 23 minutes total.

6. Transfer the chicken to a plate and rest for 5 minutes. Carefully open the onion packet, toss the softened onions with 2 tablespoons prepared lemon juice, and spoon them onto two plates. Add the grilled corn, top with the chicken, and drizzle any lemony onion juices over the meat.

Want more detail? See the temperature guide.

Ingredients

• Kroger® Fresh Natural Pork Loin Boneless

  14 ounces $1.99
• Zucchini

  12 ounces $1.79
• Private Selection® Campari Tomatoes

  16 ounces $2.50
• Kroger® Orzo Pasta

  5 ounces $1.25
• Morton kosher salt

  1 tablespoon, divided
• Black pepper

  1/2 teaspoon
• Olive oil

  1 tablespoon, divided
• Garlic

  3 cloves
• Unsalted chicken broth

  1 cup
• Dried rosemary

  1 teaspoon
• Dried sage

  1/2 teaspoon
• Finely grated Parmesan cheese

  1 ounce
• Red wine vinegar

  1 tablespoon

Instructions

1. Cut 14 ounces pork loin crosswise into 1/2-inch medallions. Season all over with 1 teaspoon Morton kosher salt and 1/2 teaspoon black pepper; let stand for 15 minutes while preparing the vegetables.

2. Trim and slice 12 ounces zucchini into 1/2-inch half-moons. Core and chop 16 ounces Campari tomatoes, and mince 3 garlic cloves.

3. Heat 2 teaspoons olive oil in a large skillet over medium-high heat. Sear the pork medallions for 2 to 3 minutes per side, until browned and the centers reach 140°F. Transfer to a plate and rest for at least 5 minutes.

4. Add 1 teaspoon olive oil to the skillet. Add the prepared zucchini and 1 3/4 teaspoons Morton kosher salt; cook over medium-high heat for 3 minutes, stirring occasionally. Add the prepared garlic and tomatoes and cook for 2 minutes, scraping up the browned bits.

5. Stir in:

   • 5 ounces orzo pasta
   • 1/4 teaspoon Morton kosher salt
   • 1 cup unsalted chicken broth
   • 1 teaspoon dried rosemary
   • 1/2 teaspoon dried sage

   Bring to a simmer, reduce the heat to medium-low, and cook uncovered for 9 to 11 minutes, stirring frequently, until the orzo is tender and coated in a glossy sauce.

6. Remove the skillet from the heat and stir in 1 ounce finely grated Parmesan cheese and 1 tablespoon red wine vinegar. Spoon the tomato-zucchini orzo into shallow bowls and arrange the rested pork medallions on top.

Want more detail? See the temperature guide.

Ingredients

• Fresh Coho Salmon Fillet

  1 lb $14.99
• Fresh Bagged Green Beans

  12 oz $2.19
• Red Potatoes

  12 oz $1.29
• Shallots

  2 oz $3.99
• Fresh Organic Lemon

  1 medium lemon $1.29
• Diamond Crystal kosher salt

  4 1/2 teaspoons
• Extra-virgin olive oil

  1 tablespoon plus 2 teaspoons
• Black pepper

  1/2 teaspoon
• Dijon mustard

  1 1/2 tablespoons
• Pure maple syrup

  1 tablespoon
• Unsalted butter

  3 tablespoons
• Capers

  1 tablespoon, drained and rinsed

Instructions

1. Pat 1 pound coho salmon dry and season evenly with 2 teaspoons Diamond Crystal kosher salt. Refrigerate uncovered for 20 minutes while preparing the vegetables.

2. Heat the oven to 450°F with a rack in the upper third. Prepare the produce:

   • Halve 12 ounces red potatoes.
   • Trim 12 ounces green beans.
   • Mince 2 ounces shallots.
   • Zest 1 medium lemon to yield 1 teaspoon zest, squeeze 1 tablespoon juice, and cut the rest into 2 wedges.

3. Toss the potatoes with 1 tablespoon extra-virgin olive oil, 1 1/4 teaspoons Diamond Crystal kosher salt, and 1/4 teaspoon black pepper. Arrange cut-side down on a rimmed sheet pan and roast for 15 minutes.

4. Stir together the maple-Dijon glaze:

   • 1 1/2 tablespoons Dijon mustard
   • 1 tablespoon pure maple syrup
   • 1 teaspoon prepared lemon zest
   • 1/4 teaspoon black pepper

5. Toss the green beans with 2 teaspoons extra-virgin olive oil and 1 1/4 teaspoons Diamond Crystal kosher salt. Turn the potatoes, push them to the sides, and place the salmon in the center with the beans around it. Brush the salmon with the maple-Dijon glaze and roast for 8 to 10 minutes, until the salmon reaches a pull temperature of 125°F and the beans are crisp-tender.

6. While the salmon roasts, melt 1 tablespoon unsalted butter in a small skillet over medium heat. Add the minced shallots and cook for 2 minutes. Add 2 tablespoons unsalted butter and cook for about 2 minutes, swirling until golden and nutty. Remove from the heat and stir in 1 tablespoon prepared lemon juice and 1 tablespoon drained and rinsed capers.

7. Rest the salmon for 5 minutes. Divide the potatoes and green beans between two warm plates, add the salmon, spoon over the lemon-caper brown butter, and finish each plate with a prepared lemon wedge.

Want more detail? See the temperature guide.