Careme

Ingredients

• Foster Farms Fresh & Natural Chicken Thighs Value Pack

  1.5 lb, about 4 bone-in thighs $2.79
• Cucumber

  1 large $0.89
• Smart Way™ Jasmine Rice

  2/3 cup dry $3.59
• Fresh Organic Limes

  2 medium $1.29
• Simple Truth Organic® Mint

  1/4 cup loosely packed leaves $2.49
• Green Onions

  3 green onions $1.19
• Garlic

  2 cloves $0.79
• Spice World™ Fresh Peeled Ginger Bag

  2 teaspoons finely grated $3.99
• Fish sauce

  2 tablespoons plus 1 teaspoon
• Light brown sugar

  1 tablespoon plus 1 teaspoon
• Neutral cooking oil

  1 tablespoon
• Ground coriander

  1 teaspoon
• Ground black pepper

  1/2 teaspoon
• Crushed red pepper flakes

  1/4 teaspoon
• Kosher salt

  3/4 teaspoon
• Water

  1 cup

Instructions

1. Heat a grill to medium-high, about 400°F, creating both direct- and indirect-heat zones; clean the grates while they heat.

2. Finely grate 1 teaspoon zest and squeeze 3 tablespoons juice from 2 medium limes; reserve this as the lime mixture.

3. Pat 1.5 pounds chicken thighs dry and trim any large pieces of excess fat. Season with 1/2 teaspoon kosher salt. In a shallow dish, combine:

   • 2 tablespoons fish sauce
   • 1 tablespoon light brown sugar
   • 1 tablespoon neutral cooking oil
   • 1 tablespoon prepared lime juice
   • 1 teaspoon prepared lime zest
   • 2 garlic cloves, finely grated
   • 2 teaspoons finely grated ginger
   • 1 teaspoon ground coriander
   • 1/2 teaspoon ground black pepper

   Turn the chicken in the marinade and let stand for 15 minutes while preparing the rice and salad.

4. While the chicken marinates, rinse 2/3 cup jasmine rice. Combine it in a small saucepan with 1 cup water and 1/4 teaspoon kosher salt. Bring to a boil over high heat, cover, reduce to low, and cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes before fluffing.

5. Thinly slice 1 large cucumber and 3 green onions, then roughly chop 1/4 cup mint leaves. Toss them together with:

   • 2 tablespoons prepared lime juice
   • 1 teaspoon fish sauce
   • 1 teaspoon light brown sugar
   • 1/4 teaspoon crushed red pepper flakes

   Set the cucumber salad aside while the chicken grills.

6. Remove the chicken from the marinade and discard the marinade. Grill skin-side down over direct heat for 4 to 5 minutes, then turn and grill for 4 minutes. Move the chicken to indirect heat, cover, and cook for 10 to 15 minutes, until the thickest portions register at least 165°F. Transfer to a clean plate and rest for 5 minutes.

7. Divide the fluffed rice between two plates, add the grilled chicken, and mound the cucumber-mint salad alongside. Spoon any salad juices over the rice and serve.

Ingredients

• Kroger® Fresh Natural Pork Loin Boneless

  1 lb $2.99
• Fresh On the Vine Red Tomatoes by the Bunch (4-5 tomatoes per bunch)

  1 lb $2.49
• Red Potatoes

  12 oz $1.29
• extra-virgin olive oil

  2 tablespoons
• kosher salt

  1 1/2 teaspoons
• black pepper

  3/4 teaspoon
• Dijon mustard

  1 tablespoon
• garlic

  2 cloves
• herbes de Provence

  2 teaspoons
• red wine vinegar

  1 teaspoon

Instructions

1. Preheat the oven to 425°F and line a large rimmed sheet pan with parchment paper or foil.

2. Pat 1 pound pork loin dry and season it all over with 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Let it stand while the potatoes begin roasting.

3. On the prepared pan, toss together:

   • 12 ounces red potatoes, halved or cut into 1-inch pieces
   • 1 tablespoon extra-virgin olive oil
   • 1/2 teaspoon kosher salt
   • 1/4 teaspoon black pepper

   Spread the seasoned potatoes in one layer and roast for 12 minutes.

4. While the potatoes roast, stir together the pork coating:

   • 1 tablespoon Dijon mustard
   • 2 garlic cloves, finely grated or minced
   • 1 1/2 teaspoons herbes de Provence
   • 1/2 tablespoon extra-virgin olive oil

   Rub the coating over the seasoned pork. After the potatoes have roasted for 12 minutes, turn them, place the pork in the center of the pan, and roast for 12 minutes.

5. While the pork roasts, gently toss together:

   • 1 pound tomatoes, cored and cut into thick wedges
   • 1/2 tablespoon extra-virgin olive oil
   • 1/4 teaspoon kosher salt
   • 1/4 teaspoon black pepper
   • 1/2 teaspoon herbes de Provence

   Add the seasoned tomatoes around the pork and roast for 10 to 15 minutes, until the tomatoes soften, the potatoes are tender, and the pork reaches 145°F in the center.

6. Transfer the pork to a cutting board and rest it for 5 minutes. Drizzle 1 teaspoon red wine vinegar over the roasted tomatoes and potatoes, then gently toss them in the pan juices.

7. Slice the rested pork across the grain and plate it with the roasted tomatoes and potatoes, spooning the mustard-herb pan juices over the top.

Ingredients

• Wild Caught Sockeye Salmon Fillet (Previously Frozen)

  12 oz $15.99
• Fresh Sweet Corn on the Cob-Each

  2 ears $0.33
• Private Selection® Campari Tomatoes

  8 oz $3.33
• Private Selection® Walla Walla Sweet Onions

  4 oz $3.49
• Simple Truth Organic® Basil

  0.25 oz $2.49
• Fresh Organic Lemon - Each

  1 lemon $1.29
• Garlic

  1 clove $0.79
• Heavy cream

  1/3 cup
• Unsalted butter

  3 tablespoons
• Olive oil

  2 tablespoons
• Kosher salt

  1 teaspoon
• Black pepper

  1/2 teaspoon

Instructions

1. Pat 12 ounces sockeye salmon dry and cut it into 2 equal portions. Season with 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper; let stand for 10 minutes while preparing the vegetables.

2. Prepare the produce:

   • Cut the kernels from 2 ears sweet corn, keeping each ear’s kernels separate.
   • Halve 8 ounces Campari tomatoes.
   • Finely dice 4 ounces Walla Walla sweet onion.
   • Mince 1 garlic clove.
   • Thinly slice 0.25 ounce basil.
   • Zest 1 lemon, then squeeze all its juice into a separate small bowl.

3. Melt 1 tablespoon unsalted butter in a small saucepan over medium heat. Add the diced onion and cook for 3 minutes. Stir in the minced garlic, kernels from 1 ear of corn, and 1/4 teaspoon kosher salt; cook for 2 minutes. Add 1/3 cup heavy cream and simmer gently for 3 minutes.

4. Carefully purée the corn mixture with an immersion blender until smooth, or use a vented countertop blender. Return the corn purée to low heat and keep warm without boiling.

5. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the kernels from the second ear of corn and cook for 2 minutes. Add the halved tomatoes and 1/4 teaspoon black pepper; cook for 3 minutes, until blistered but not collapsed. Transfer to a bowl and fold in the sliced basil and all the lemon zest to make the corn-tomato relish.

6. Wipe out the skillet and heat 1 tablespoon olive oil over medium-high heat. Add the seasoned salmon skin-side down, or presentation-side down if skinless. Cook undisturbed for 4 minutes, turn, and cook for 3 to 5 minutes more, until the center reaches 145°F. Transfer to a plate and rest for 3 minutes.

7. Reduce the skillet to medium and add 2 tablespoons unsalted butter. Cook for about 2 minutes, swirling until golden and nutty. Remove from the heat and carefully stir in all the lemon juice to make the lemon brown butter.

8. Spoon the warm corn purée onto 2 plates. Set one salmon portion over each, arrange the corn-tomato relish alongside, and drizzle with the lemon brown butter.