Careme

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced)

  12 ounces $9.99
• Fresh Sweet Corn on the Cob-Each

  2 ears $1.25
• Fresh Red Tomato

  1 medium, finely diced $2.49
• Jumbo Sweet Onions

  1/4 cup finely diced $2.29
• Parsley

  1/3 cup chopped $1.89
• Fresh Organic Lime - Each

  1 lime, zested and juiced $1.50
• Garlic

  1 small clove, grated or minced $0.79
• Olive oil

  3 tablespoons, divided
• Red wine vinegar

  1 tablespoon
• Smoked paprika

  1 teaspoon
• Ground cumin

  1/2 teaspoon
• Crushed red pepper flakes

  1/4 teaspoon, or to taste
• Kosher salt and black pepper

  to taste

Instructions

1. Heat a grill to medium-high and oil the grates well; shuck the corn, finely dice the tomato and sweet onion, chop the parsley, zest and juice the lime, and mince the garlic.
2. Make the pebre by stirring together the tomato, sweet onion, parsley, garlic, lime juice, red wine vinegar, 1 tablespoon olive oil, crushed red pepper, a pinch of salt, and black pepper; let it sit while everything grills.
3. Pat the rockfish very dry, check for pin bones, and rub with 1 tablespoon olive oil, lime zest, smoked paprika, cumin, salt, and pepper.
4. Rub the corn with the remaining 1 tablespoon olive oil and a pinch of salt, then grill for 10 to 12 minutes, turning every few minutes, until charred in spots and tender.
5. Grill the rockfish in a grill basket or on well-oiled foil over direct heat for 3 to 4 minutes per side, depending on thickness, until it flakes easily and reaches 145°F.
6. Transfer the fish to a plate and rest for 3 minutes; cut the corn from the cobs or serve whole, then spoon any accumulated pebre juices over the fish.
7. Plate the grilled rockfish with the smoky corn alongside and a generous spoonful of tomato-parsley pebre over the top.

Ingredients

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

  12 oz $4.49
• Zucchini

  12 oz $2.69
• Simple Truth Organic® Basmati Rice

  3/4 cup dry $5.99
• Fresh Red Cherries in Bag

  1 cup $5.99
• Jumbo Yellow Onions

  1/2 medium $1.49
• Garlic

  2 cloves $0.79
• Kroger® Fresh Lemons Bag

  1 lemon $4.99
• Mint

  2 tablespoons chopped $1.49
• Parsley

  2 tablespoons chopped $1.89
• Olive oil

  2 tablespoons
• Ground turmeric

  1 teaspoon
• Ground cumin

  1/2 teaspoon
• Ground cinnamon

  1/8 teaspoon
• Honey

  1 teaspoon
• Kosher salt and black pepper

  to taste

Instructions

1. Prep before cooking: pit and halve the cherries, cut the zucchini into 1/2-inch half-moons, thinly slice the onion, mince the garlic, zest and juice the lemon, chop the herbs, and pat the chicken dry; cut any large thighs into smaller pieces so they cook evenly.
2. Rinse the basmati rice until the water runs mostly clear, then combine it in a small saucepan with 1 1/4 cups water and a pinch of salt; bring to a boil, cover, reduce to low, and cook 15 minutes, then rest covered off heat 10 minutes.
3. Season the chicken with lemon zest, turmeric, cumin, cinnamon, 3/4 teaspoon salt, black pepper, and 1 tablespoon olive oil, keeping the minced garlic aside so it does not burn during searing.
4. Heat a large skillet over medium-high heat, add the remaining 1 tablespoon olive oil, and sear the chicken until golden and nearly cooked through, about 3 minutes per side; transfer to a plate.
5. Add the sliced onion to the same skillet and cook 3 minutes, scraping up browned bits, then stir in the minced garlic for 30 seconds until fragrant.
6. Add the zucchini with a pinch of salt and cook 4 to 5 minutes until lightly browned but still tender-crisp, then stir in the cherries, lemon juice, honey, and 2 tablespoons water.
7. Return the chicken and any juices to the skillet, reduce heat to medium-low, cover, and simmer 4 to 5 minutes until the chicken reaches 165°F; uncover briefly if needed to reduce the sauce until glossy.
8. Fluff the rice with a fork and fold in half the mint and parsley; spoon rice into shallow bowls, top with chicken, zucchini, onions, and cherry sauce, then finish with the remaining herbs.

Ingredients

• Simple Truth Organic® Dry Green Lentils

  3/4 cup, rinsed $3.99
• Eggplant

  1 small to medium, cut into 3/4-inch cubes $3.49
• Fresh Red Tomato

  2 medium, chopped $2.49
• Zucchini

  1 small, diced $2.69
• Jumbo Yellow Onions

  1/2 medium, finely chopped $1.49
• Garlic

  3 cloves, minced $0.79
• Simple Truth Organic® Thyme

  1 teaspoon fresh leaves, or 1/2 teaspoon dried thyme $2.79
• Parsley

  2 tablespoons chopped $1.89
• Olive oil

  3 tablespoons, divided
• Vegetable broth or water

  2 1/4 cups
• Tomato paste

  1 tablespoon
• Pitted olives

  1/4 cup, chopped
• Red wine vinegar

  1 teaspoon, plus more to taste
• Kosher salt and black pepper

  to taste

Instructions

1. Rinse the lentils, cube the eggplant, chop the tomatoes, dice the zucchini, chop the onion, mince the garlic, and gather the thyme, parsley, olives, broth, tomato paste, and vinegar.
2. Heat 2 tablespoons olive oil in a wide skillet or Dutch oven over medium-high heat. Add the eggplant with a pinch of salt and cook for 8–10 minutes, stirring occasionally, until browned and softened; transfer to a plate.
3. Lower the heat to medium and add the remaining 1 tablespoon olive oil, onion, and zucchini. Cook for 4–5 minutes until the onion softens, then stir in the garlic, thyme, tomato paste, and a few grinds of black pepper for 1 minute.
4. Add the lentils, chopped tomatoes, and broth or water. Bring to a boil, then reduce to a steady simmer, cover partially, and cook for 24–28 minutes until the lentils are tender but not mushy.
5. Return the eggplant to the pan and stir in the olives. Simmer uncovered for 5–7 minutes, adding a splash of water if the stew gets too thick.
6. Season with red wine vinegar, salt, and black pepper; let stand off the heat for 3 minutes so the flavors settle.
7. Spoon into shallow bowls, finish with parsley and a drizzle of olive oil if desired, and serve warm with crusty bread if you have it.