Careme

Ingredients

• Boneless Skinless Fresh Chicken Thighs

  12 oz, trimmed and sliced 1/4 inch thick $4.49
• Organic Baby Bok Choy

  10 oz, quartered lengthwise and rinsed well $2.99
• Private Selection® Walla Walla Sweet Onions

  1/2 medium onion, thinly sliced $3.99
• Kroger® Jasmine Rice

  1/2 cup dry $3.69
• Organic Ginger Root

  1 tablespoon finely grated $3.99
• Garlic

  2 cloves, minced $0.79
• Green Onions

  2, sliced; whites and greens separated $1.19
• Low-sodium soy sauce

  2 tablespoons
• Oyster sauce

  1 tablespoon
• Rice vinegar

  1 tablespoon
• Cornstarch

  2 teaspoons, divided
• Neutral cooking oil

  2 tablespoons
• Toasted sesame oil

  1 teaspoon
• Water

  3 tablespoons for sauce, plus rice cooking water
• Kosher salt and black pepper

  to taste

Instructions

1. Rinse the jasmine rice, then cook it with 3/4 cup water and a pinch of salt; bring to a simmer, cover, cook 15 minutes, then rest off heat 10 minutes while you stir-fry.
2. Prep the vegetables and aromatics: quarter and rinse the baby bok choy, thinly slice the Walla Walla onion, mince the garlic, grate the ginger, and separate the sliced green onion whites from the greens.
3. Toss the sliced chicken thighs with 1 tablespoon soy sauce, 1 teaspoon cornstarch, a pinch of pepper, and 1 teaspoon oil; let stand 8–10 minutes while you mix the sauce.
4. In a small bowl, stir together the oyster sauce, remaining 1 tablespoon soy sauce, rice vinegar, 3 tablespoons water, remaining 1 teaspoon cornstarch, and sesame oil until smooth.
5. Heat a wok or large skillet over high heat until very hot, add 1 tablespoon neutral oil, then sear the chicken in a single layer for 2–3 minutes without moving; stir-fry 2 minutes more until just cooked through, then transfer to a plate.
6. Add the remaining 1 tablespoon oil to the pan, then stir-fry the onion, bok choy stems, garlic, ginger, and green onion whites for 2 minutes; add bok choy leaves and cook 1–2 minutes until bright green and crisp-tender.
7. Return the chicken and any juices to the pan, pour in the sauce, and toss for 1–2 minutes until the sauce turns glossy and coats everything; adjust with a splash of water if needed.
8. Fluff the rice and divide between two shallow bowls, spoon the chicken and bok choy over the top, and finish with the green onion tops.

Ingredients

• Fresh Sockeye Salmon Fillet Wild Caught (sustainably sourced)

  12 oz, cut into 2 portions $15.99
• Organic Zucchini Squash

  12 oz, cut lengthwise into planks $2.49
• Private Selection® Petite Fingerling Gourmet Potatoes

  12 oz, halved lengthwise $3.50
• Private Selection® Walla Walla Sweet Onions

  1 small onion or 1/2 large onion, cut into wedges $3.99
• Fresh Roma Tomato

  1 medium, diced $1.49
• Fresh Organic Lemon

  1, zested and juiced $1.29
• Organic Italian Parsley

  1/4 cup chopped $1.99
• Simple Truth Organic® Garlic Bulbs

  1 small clove, finely grated $1.99
• Extra-virgin olive oil

  4 tablespoons, divided
• Dijon mustard

  1 teaspoon
• Capers, rinsed and chopped

  1 tablespoon, optional
• Kosher salt and black pepper

  to taste

Instructions

1. Heat a grill to medium-high and bring a small pot of salted water to a boil; halve the fingerlings, cut the zucchini into long planks, wedge the Walla Walla onion, dice the tomato, chop the parsley, and zest and juice the lemon.
2. Boil the potatoes for 8 to 10 minutes until just tender, then drain well and toss with 1 tablespoon olive oil, salt, and pepper.
3. Make the sauce vierge by mixing the diced tomato, parsley, grated garlic, lemon zest, 1 tablespoon lemon juice, Dijon, capers if using, 2 tablespoons olive oil, a pinch of salt, and plenty of black pepper; let it sit while you grill.
4. Pat the sockeye dry and brush with 1/2 tablespoon olive oil; season with salt and pepper. Toss the zucchini and onion with the remaining 1/2 tablespoon olive oil, salt, and pepper.
5. Grill the potatoes cut-side down for 4 to 5 minutes, the onion wedges for 6 to 8 minutes, and the zucchini for 2 to 3 minutes per side, moving pieces as needed so they char without burning; transfer vegetables to a platter as they finish.
6. Grill the salmon skin-side down if skin-on for 4 to 5 minutes, then flip carefully and cook 2 to 4 minutes more, until the fish flakes and the thickest part reaches 145°F; rest for 3 minutes.
7. Plate the grilled zucchini, onion, and fingerlings, set the sockeye on top or alongside, spoon the tomato-parsley sauce over the fish, and finish with extra lemon juice to taste.

Ingredients

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

  12 oz $6.00
• Kroger® Sweet Corn on the Cob

  2 ears, kernels cut from cobs $2.99
• Kroger® Enriched Long Grain White Rice

  1/2 cup dry $1.79
• Zucchini

  1/2 lb, diced $1.79
• Private Selection® Walla Walla Sweet Onions

  1/2 medium onion, diced $3.99
• Fresh Red Hothouse Bell Pepper

  1/2 pepper, diced $1.67
• Fresh Roma Tomato

  1 large tomato, chopped $1.49
• Garlic

  2 cloves, minced $0.79
• Olive oil

  1 tablespoon
• Butter

  1 tablespoon
• Paprika

  1 teaspoon
• Dried oregano

  1/2 teaspoon
• Dried thyme

  1/2 teaspoon
• Cayenne pepper

  1/8 to 1/4 teaspoon
• Salt and black pepper

  to taste
• Lemon juice or vinegar

  1 teaspoon

Instructions

1. Rinse the rice, then combine it in a small saucepan with 1 cup water and a pinch of salt; bring to a boil, cover, reduce to low, and cook until tender, about 15 minutes, then let stand covered while you make the skillet.
2. Pat the shrimp very dry and toss with paprika, oregano, thyme, cayenne, 1/4 teaspoon salt, and a few grinds of black pepper; dice the zucchini, onion, bell pepper, and tomato, mince the garlic, and cut the kernels from the corn cobs.
3. Heat a large skillet over medium-high heat, add the olive oil, then add the shrimp in a single layer and sear just until pink on the first side, about 1 minute; flip and cook 30 to 60 seconds more, then transfer to a plate before they are fully firm.
4. Add the butter to the same skillet, then stir in the Walla Walla onion, bell pepper, and corn; cook for 4 to 5 minutes, scraping up browned bits, until the corn is bright and lightly charred in spots.
5. Stir in the zucchini and garlic and cook for 3 to 4 minutes, until the zucchini is crisp-tender, then fold in the chopped tomato and cook 1 to 2 minutes to make a light juicy sauce.
6. Return the shrimp and any juices to the skillet and toss for 1 to 2 minutes, just until the shrimp are opaque and cooked through; season with lemon juice or vinegar, plus more salt, pepper, or cayenne to taste.
7. Fluff the rice, spoon it into two shallow bowls, and pile the Cajun shrimp, corn, and vegetables over the top with the skillet juices.