Careme

Ingredients

• Foster Farms Fresh & Natural Chicken Thighs Value Pack

  1 1/4 lb bone-in chicken thighs $2.79
• Kroger® Sweet Corn on the Cob

  2 ears $2.99
• Zucchini

  1 medium, sliced lengthwise into planks $1.79
• Private Selection® Walla Walla Sweet Onions

  1 small onion, cut into thick rounds $3.99
• Fresh Organic Lemon

  1 lemon, zested and juiced $1.29
• Kroger® Whole Garlic Bulbs

  2 cloves, finely grated or minced $2.49
• Parsley

  1/4 cup chopped $1.29
• Plain Greek yogurt

  1/3 cup
• Olive oil

  2 tablespoons, divided
• Tomato paste

  1 tablespoon
• Ground cumin

  1 teaspoon
• Smoked paprika or sweet paprika

  1 teaspoon
• Dried oregano or dried mint

  1/2 teaspoon
• Kosher salt and black pepper

  to taste
• Red pepper flakes or Aleppo-style pepper

  optional, to taste

Instructions

1. Set up a two-zone grill with one side at medium-high heat and the other side at low or indirect heat. Pat the chicken dry; shuck the corn; slice the zucchini into long planks and the Walla Walla onion into thick rounds so they hold together on the grill.
2. In a bowl, mix the yogurt, tomato paste, lemon zest, half the lemon juice, garlic, cumin, paprika, oregano, 1 tablespoon olive oil, 3/4 teaspoon salt, black pepper, and red pepper flakes if using. Coat the chicken thoroughly and let it sit while the grill finishes heating, about 10 minutes.
3. Brush the corn, zucchini, and onion with the remaining 1 tablespoon olive oil and season with salt and pepper.
4. Clean and oil the hot grill grates right before cooking. Sear the chicken over the medium-high side for 2–3 minutes per side until marked and lightly charred, then move it to the low or indirect side, cover, and grill, turning occasionally, until the thickest part reaches 165°F, about 18–24 minutes total for bone-in thighs. If using boneless thighs instead, grill 4–5 minutes per side over medium-high, then finish on the low side only if needed, about 10–12 minutes total.
5. While the chicken finishes, grill the corn and onion over medium-high heat for 10–12 minutes, turning often, until lightly charred and tender; grill the zucchini for 3–5 minutes per side until just tender with clear grill marks.
6. Transfer the chicken to a plate and rest for 5 minutes. Cut the corn kernels from the cobs if desired, or leave the ears whole; roughly chop the grilled onion and zucchini into bite-size pieces.
7. Toss the grilled vegetables with the remaining lemon juice and chopped parsley. Plate the chicken with the lemony grilled corn, zucchini, and onion, spooning over any resting juices.

Ingredients

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

  12 oz $6.00
• Organic Baby Bok Choy

  12 oz, halved lengthwise or quartered if large $2.99
• Fresh Sweet Corn on the Cob

  1 ear, kernels cut off $0.50
• Green Onions

  2, sliced; whites and greens separated $1.19
• Spice World™ Fresh Peeled Ginger

  1 tablespoon finely minced $3.99
• Kroger® Jasmine Rice

  1/2 cup dry $3.69
• Garlic

  2 cloves, minced
• Neutral cooking oil

  1 tablespoon, divided
• Low-sodium soy sauce

  1 1/2 tablespoons
• Oyster sauce

  1 tablespoon
• Rice vinegar

  1 teaspoon
• Cornstarch

  1 teaspoon
• Sugar

  1/2 teaspoon
• Toasted sesame oil

  1/2 teaspoon
• Water

  1/4 cup for sauce, plus rice cooking water

Instructions

1. Rinse the jasmine rice until the water runs mostly clear, then cook it with 3/4 cup water and a pinch of salt; simmer covered for about 15 minutes, turn off the heat, and let it steam 5 minutes while you prep the stir-fry.
2. Pat the shrimp very dry; halve or quarter the baby bok choy, cut the corn kernels from the cob, mince the ginger and garlic, and separate the white and green parts of the green onions.
3. In a small bowl, whisk soy sauce, oyster sauce, rice vinegar, cornstarch, sugar, sesame oil, and 1/4 cup water until smooth.
4. Heat a large skillet or wok over medium-high heat until hot; add 1/2 tablespoon oil, then stir-fry the shrimp for 1 to 2 minutes per side until just opaque and curled. Transfer to a plate.
5. Add the remaining 1/2 tablespoon oil to the pan, then stir-fry the ginger, garlic, and green onion whites for 20 seconds until fragrant; add the baby bok choy and corn and cook 3 to 4 minutes until the bok choy stems are crisp-tender.
6. Return the shrimp to the pan, pour in the sauce, and toss for 1 to 2 minutes until glossy and lightly thickened; add a splash of water if the sauce tightens too much.
7. Fluff the rice, spoon it into two shallow bowls, top with the shrimp and baby bok choy stir-fry, and finish with sliced green onion tops.

Ingredients

• Fresh Sockeye Salmon Fillet Wild Caught (sustainably sourced)

  10 to 12 oz, cut into 2 portions $15.99
• Zucchini

  1 medium, sliced into 1/2-inch half-moons $1.79
• Private Selection® Walla Walla Sweet Onions

  1/2 medium onion, thinly sliced $3.99
• Kroger® Fresh Grape Tomatoes

  1 cup $2.99
• Kroger® Gold Potatoes

  12 oz, cut into 3/4-inch pieces $1.99
• Kroger® Fresh Lemons Bag

  1 lemon, zested and cut into wedges $4.99
• Kroger® Whole Garlic Bulbs

  2 cloves, minced $2.49
• North Shore Potted Living Basil

  2 tablespoons torn leaves $4.79
• Olive oil

  2 tablespoons
• Dried oregano or Italian seasoning

  1 teaspoon
• Kosher salt

  3/4 teaspoon, plus more to taste
• Black pepper

  1/2 teaspoon
• Red pepper flakes

  pinch, optional

Instructions

1. Heat the oven to 425°F and line a large rimmed sheet pan with parchment or foil for easier cleanup. Pat the salmon dry, check for pin bones, and season it lightly with salt and pepper.
2. In a large bowl, toss the potato pieces with 1 tablespoon olive oil, half the minced garlic, 1/2 teaspoon oregano, 1/4 teaspoon salt, and a few grinds of pepper. Spread on the sheet pan and roast for 20 minutes, flipping once halfway through.
3. Meanwhile, toss the zucchini, Walla Walla onion, and grape tomatoes in the same bowl with 1 tablespoon olive oil, remaining garlic, remaining oregano, lemon zest, red pepper flakes if using, 1/2 teaspoon salt, and pepper.
4. Remove the pan from the oven, push the potatoes to one side, and add the zucchini, onion, and tomatoes in an even layer. Roast for 8 minutes to start softening the vegetables.
5. Place the salmon portions skin-side down among the vegetables, squeeze a lemon wedge over each piece, and roast until the salmon flakes and reaches 125°F to 130°F for medium or 145°F for fully cooked, about 8 to 12 minutes depending on thickness.
6. Rest the salmon on the hot pan for 3 minutes. Taste the vegetables and potatoes, adding a little more salt, pepper, or lemon juice if needed.
7. Plate the salmon over the roasted zucchini, tomatoes, onion, and potatoes; finish with torn basil and extra lemon wedges.