Careme

Ingredients

• Kroger® Extra Large Raw Shrimp Peeled and Deveined Tail Off

  12 oz, thawed if frozen and patted dry $6.00
• Organic Baby Bok Choy

  1 lb $3.99
• Mahatma Thai Fragrant Jasmine Rice

  3/4 cup uncooked $3.99
• Green Onions

  3, sliced; whites and greens separated $1.50
• Garlic

  2 cloves, minced $0.79
• Ginger Root

  1 tablespoon minced $4.99
• Low-sodium soy sauce

  3 tablespoons
• Rice vinegar

  1 tablespoon
• Cornstarch

  1 teaspoon, plus 1 teaspoon for shrimp
• Neutral cooking oil

  2 tablespoons
• Brown sugar or honey

  1 teaspoon
• Toasted sesame oil

  1 teaspoon, optional

Instructions

1. Rinse the rice, then combine it in a small saucepan with 1 1/2 cups water and a pinch of salt; bring to a boil, cover, reduce to low, and cook 15 minutes, then rest off heat while you stir-fry.
2. If the shrimp is still frozen, quick-thaw it in a sealed bag under cold running water for 10 minutes, then pat very dry; toss with 1 teaspoon cornstarch and a small pinch of salt.
3. Trim the baby bok choy, separate larger leaves, and halve or quarter the thick cores lengthwise; rinse well and dry. Mince the garlic and ginger, and slice the green onions, keeping white and green parts separate.
4. Mix the sauce in a bowl: soy sauce, rice vinegar, brown sugar or honey, 1 teaspoon cornstarch, 3 tablespoons water, and sesame oil if using.
5. Heat a large skillet or wok over medium-high heat until hot, add 1 tablespoon oil, then stir-fry the shrimp for 1–2 minutes per side until just pink and opaque; transfer to a plate.
6. Add the remaining 1 tablespoon oil to the skillet, then stir-fry the bok choy stems and green onion whites for 2 minutes; add the leafy tops, garlic, and ginger, and cook 1–2 minutes more until bright green and tender-crisp.
7. Return the shrimp to the pan, pour in the sauce, and toss for 30–60 seconds until glossy and lightly thickened; the shrimp should be fully opaque and cooked through.
8. Fluff the rice, spoon it into two bowls, top with the shrimp and baby bok choy stir-fry, and finish with the reserved green onion greens.

Ingredients

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

  1 lb boneless skinless chicken thighs $4.49
• Zucchini

  1 lb, sliced lengthwise into planks $1.29
• Simple Truth Organic® Basmati Rice

  1/2 cup dry rice $5.99
• Fresh Organic Limes - Each

  1 lime, zested and juiced $1.50
• Garlic

  2 cloves, grated or minced $0.79
• Ginger Root

  1 tablespoon grated $4.99
• Organic Cilantro

  1/4 cup chopped $1.99
• Plain yogurt

  1/3 cup
• Olive oil or neutral oil

  2 tablespoons, divided
• Garam masala

  1 1/2 teaspoons
• Ground cumin

  1 teaspoon
• Ground turmeric

  1/2 teaspoon
• Paprika or Kashmiri chile powder

  1/2 teaspoon
• Kosher salt

  3/4 teaspoon, divided
• Black pepper

  1/4 teaspoon

Instructions

1. Prep the marinade: in a bowl, mix yogurt, lime zest, half the lime juice, garlic, ginger, garam masala, cumin, turmeric, paprika, 1 tablespoon oil, 1/2 teaspoon salt, and black pepper; add chicken thighs and coat well, then let sit at room temperature for 15 minutes while you start the rice and grill.
2. Rinse the basmati rice until the water runs mostly clear, then combine with 3/4 cup water and a pinch of salt in a small saucepan; bring to a boil, cover, reduce heat to low, and cook 15 minutes, then turn off the heat and let stand covered for 5 minutes.
3. Heat the grill to medium-high and clean the grates; toss the zucchini planks with the remaining 1 tablespoon oil, remaining 1/4 teaspoon salt, and a squeeze of lime juice.
4. Grill the chicken thighs for 5–7 minutes per side, moving as needed to avoid flare-ups, until nicely charred and the thickest part reaches 165°F; transfer to a plate to rest for 5 minutes.
5. Grill the zucchini for 2–3 minutes per side until tender with grill marks; cut into bite-size pieces after grilling.
6. Fluff the rice with a fork and stir in most of the chopped cilantro plus a squeeze of lime juice.
7. Slice the rested chicken, then plate rice bowls with grilled zucchini and chicken on top; finish with remaining cilantro and extra lime juice to taste.

Ingredients

• Coho Salmon Fillet (Farm Raised)

  12 oz, cut into 2 portions $8.99
• Fresh On the Vine Red Tomatoes by the Bunch

  12 oz, chopped $2.49
• Fresh Red Hothouse Bell Pepper

  1 medium, thinly sliced $2.99
• Jumbo Yellow Onion

  1/2 medium, thinly sliced $1.49
• Yukon Gold Potatoes

  12 oz, cut into 1/2-inch pieces $1.49
• Garlic

  2 cloves, minced $0.79
• Parsley

  2 tablespoons chopped $1.89
• Olive oil

  2 tablespoons, divided
• Smoked paprika

  1 teaspoon
• Red wine vinegar

  2 teaspoons
• Red pepper flakes or cayenne

  pinch, to taste
• Kosher salt and black pepper

  to taste

Instructions

1. Prep the ingredients: chop the tomatoes, thinly slice the bell pepper and onion, mince the garlic, chop the parsley, cut the potatoes, and pat the salmon very dry; season the salmon with salt, pepper, and 1/2 teaspoon smoked paprika.
2. Place the potatoes in a large 12-inch skillet with a generous pinch of salt and enough water to just cover; simmer over medium-high heat for 10–12 minutes, until barely tender, then drain well and wipe the skillet dry.
3. Return the large skillet to medium-high heat with 1 tablespoon olive oil; add the potatoes in as even a layer as possible and cook 7–9 minutes, turning occasionally, until golden and crisp at the edges, then transfer to a plate and keep warm.
4. Reduce the heat to medium, add 1/2 tablespoon olive oil to the skillet, then add the onion and bell pepper; cook 5–6 minutes until softened, then stir in the garlic, remaining 1/2 teaspoon smoked paprika, and a pinch of red pepper flakes for 30 seconds.
5. Add the chopped tomatoes, vinegar, salt, and black pepper; reduce the heat to medium-low and simmer 8–10 minutes, stirring occasionally, until saucy but still juicy, then transfer the piperade to a bowl and wipe the skillet clean.
6. Heat the remaining 1/2 tablespoon olive oil in the clean skillet over medium-high heat; add the salmon skin-side down if it has skin, press gently for 10 seconds, and sear 4–5 minutes until crisp underneath and mostly opaque up the sides.
7. Flip the salmon and cook 2–3 minutes more, until it flakes easily and reaches about 125–130°F for medium or 145°F for fully cooked; rest off heat for 2 minutes.
8. Plate the golden potatoes and spoon the warm tomato-pepper piperade alongside them, then top with the pan-seared salmon and finish with chopped parsley.