Careme

Ingredients

• Coho Salmon Fillet (Farm Raised)

  12 oz, cut into 2 portions $8.99
• Kroger® Sweet Corn on the Cob

  2 ears, husked $4.99
• Zucchini

  1 medium, sliced lengthwise into planks $2.69
• Private Selection® Fresh Petite Cherry Snacking Tomatoes

  1 cup, halved $5.00
• Simple Truth Organic® Basil

  1/2 cup loosely packed leaves, chopped $4.99
• Green Onions

  2, thinly sliced $1.50
• Fresh Organic Lemon - Each

  1, zested and juiced $2.00
• Garlic

  1 small clove, finely grated $0.79
• Olive oil

  3 tablespoons, divided
• Honey

  1 teaspoon
• Smoked paprika

  1/2 teaspoon
• Kosher salt

  to taste
• Black pepper

  to taste

Instructions

1. Heat a grill to medium-high and oil the grates. Pat the salmon dry, then season with lemon zest, smoked paprika, 1 tablespoon olive oil, salt, and pepper; let it sit while you prep the vegetables.
2. In a small bowl, mix the halved tomatoes, basil, grated garlic, honey, 1 tablespoon lemon juice, 1 tablespoon olive oil, a pinch of salt, and black pepper to make a quick relish.
3. Brush the corn and zucchini with the remaining olive oil and season with salt and pepper. Grill the corn, turning often, until lightly charred and tender, about 8 to 10 minutes; grill the zucchini until marked and just tender, about 3 to 4 minutes per side.
4. Move the vegetables to a cutting board. Cut the corn kernels from the cobs, chop the zucchini into bite-size pieces, and toss both with the sliced green onions and another squeeze of lemon juice.
5. Grill the salmon skin-side down first if skin-on, covered, until the flesh releases easily and is mostly opaque, about 5 to 6 minutes. Flip carefully and cook 2 to 4 minutes more, until the salmon flakes and reaches 145°F in the thickest part.
6. Rest the salmon for 3 minutes. Taste the corn-zucchini mixture and tomato relish, adjusting with salt, pepper, or lemon juice as needed.
7. Plate the corn and zucchini as a warm summer base, set the grilled salmon on top, and spoon the tomato-basil relish over the fish before serving.

Ingredients

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

  12 oz, cut into 1-inch pieces $4.49
• Organic Zucchini Squash

  10–12 oz, halved lengthwise and sliced $3.79
• Simple Truth Organic® Jasmine Rice

  1/2 cup dry rice $4.99
• Fresh Red Tomato

  1 medium, diced $2.49
• Jumbo Red Onions

  1/2 small onion, finely chopped $2.29
• Spice World™ Fresh Peeled Ginger Bag

  1 tablespoon grated ginger $3.99
• Garlic

  2 cloves, minced $0.79
• Organic Cilantro

  2 tablespoons chopped, plus more for serving $1.99
• Plain whole-milk yogurt

  1/4 cup
• Neutral oil

  1 tablespoon
• Ground cumin

  1 teaspoon
• Ground coriander

  1 teaspoon
• Turmeric

  1/2 teaspoon
• Garam masala

  1/2 teaspoon
• Cayenne or chili flakes

  1/8–1/4 teaspoon, optional
• Kosher salt and black pepper

  to taste
• Water

  3/4 cup for rice, plus 1/4 cup for curry as needed

Instructions

1. Rinse the rice until the water runs mostly clear, then combine it in a small saucepan with 3/4 cup water and a pinch of salt; bring to a boil, cover, reduce to low, and cook 15 minutes, then let stand covered off heat for 10 minutes.
2. While the rice cooks, chop the onion, dice the tomato, slice the zucchini, mince the garlic, grate the ginger, and cut the chicken thighs into bite-size pieces; season the chicken only with salt and black pepper.
3. Heat the oil in a large skillet over medium-high heat, add the chicken in a single layer, and sear for 3–4 minutes without moving much, then stir and cook 2 minutes more until lightly browned; transfer to a plate if the skillet is crowded, or push the chicken to one side.
4. Reduce the heat to medium, add the onion to the skillet, and cook 3 minutes until softened; stir in the garlic, ginger, cumin, coriander, turmeric, and optional cayenne and cook for about 30 seconds until fragrant but not dark.
5. Add the diced tomato and 1/4 cup water, scraping up browned bits, then return the chicken to the skillet if removed; simmer 5–6 minutes until the tomato breaks down into a saucy masala.
6. Stir in the zucchini, cover, and cook 5–7 minutes until the zucchini is tender-crisp and the chicken reaches 165°F in the thickest pieces.
7. Remove the skillet from the heat; in a small bowl, stir the yogurt with a spoonful of hot masala sauce to temper it, then gently stir the tempered yogurt and garam masala into the skillet until glossy and creamy.
8. Fluff the rice, spoon it into two shallow bowls, top with the chicken-zucchini masala, and finish with chopped cilantro.

Ingredients

• Kroger® Ground Pork

  8 oz $3.99
• Kroger® Tri-Color Bell Peppers

  3 peppers $4.99
• Kroger® Fresh Grape Tomatoes

  1 cup, halved $3.99
• Kroger® Enriched Long Grain White Rice

  1 cup cooked $2.99
• Jumbo Red Onions

  1/2 small onion, diced $2.29
• Garlic

  2 cloves, minced $0.79
• Parsley

  2 tablespoons chopped $1.89
• Olive oil

  1 tablespoon, divided
• Smoked paprika

  1 1/2 teaspoons
• Dried oregano

  1/2 teaspoon
• Sherry vinegar or red wine vinegar

  1 tablespoon
• Kosher salt and black pepper

  to taste
• Crushed red pepper flakes

  pinch, optional

Instructions

1. Preheat the oven to 425°F. Halve 2 bell peppers lengthwise and remove the seeds and ribs; dice the remaining bell pepper. Halve the grape tomatoes, dice the onion, mince the garlic, and chop the parsley.
2. Rub the 4 pepper halves with 1 teaspoon olive oil and a pinch of salt, then place cut-side up in a small baking dish. Roast for 10 minutes to soften slightly while you make the filling.
3. Heat the remaining olive oil in a skillet over medium-high heat. Add the ground pork, diced onion, and diced bell pepper; cook for 7–9 minutes, breaking up the pork, until the pork is browned and cooked through.
4. Stir in the garlic, smoked paprika, oregano, optional red pepper flakes, 1/2 teaspoon salt, and several grinds of black pepper; cook for 30 seconds until fragrant. Add the halved tomatoes and cook 3–4 minutes until juicy and slightly collapsed.
5. Fold in the cooked rice, vinegar, and half the parsley. Taste and adjust salt, pepper, and vinegar so the filling is savory, smoky, and lightly tangy.
6. Spoon the pork-rice filling into the roasted pepper halves, mounding it generously. Return the dish to the oven and bake 14–16 minutes, until the peppers are tender and the tops are lightly browned.
7. Plate 2 stuffed pepper halves per person, spoon any tomato juices from the baking dish over the top, and finish with the remaining parsley.