Careme

Ingredients

• Fresh Sockeye Salmon Fillet Wild Caught (sustainably sourced)

  12 oz, skin-on if possible $15.99
• Kroger® Sweet Corn on the Cob

  2 ears $2.99
• Nishiki® Premium Medium Grain Rice

  2/3 cup uncooked $13.29
• Private Selection® Seedless Baby Cucumbers

  4 oz, thinly sliced $2.99
• Spice World™ Fresh Peeled Ginger Bag

  1 tablespoon finely grated $3.99
• Garlic

  1 small clove, finely grated $0.79
• Fresh Organic Lemon - Each

  1/2 lemon, cut into wedges $1.29
• Soy sauce

  2 tablespoons
• Rice vinegar

  1 tablespoon, divided
• Honey or brown sugar

  2 teaspoons
• Toasted sesame oil

  1 teaspoon
• Neutral oil

  1 tablespoon, plus more for grill grates
• Kosher salt

  to taste
• Toasted sesame seeds

  1 teaspoon, optional

Instructions

1. Rinse the rice until the water runs mostly clear, then combine it with 1 cup water and a pinch of salt; bring to a simmer, cover, cook 15 minutes, then rest off heat 10 minutes while you prep and grill.
2. Heat a grill to medium-high and oil the grates well. Shuck the corn, pat the salmon dry, cut it into 2 portions if needed, and season the salmon and corn lightly with neutral oil and salt.
3. Mix soy sauce, 2 teaspoons rice vinegar, honey or brown sugar, grated ginger, grated garlic, sesame oil, and 1 teaspoon neutral oil. Divide the glaze into three separate bowls: one for corn basting, one for salmon basting, and one clean portion for serving.
4. Toss the sliced cucumbers with the remaining 1 teaspoon rice vinegar, a small pinch of salt, and sesame seeds if using; set aside to lightly pickle.
5. Grill the corn with only oil and salt at first, turning often, until tender and charred in spots, 8–10 minutes; brush with the corn glaze only during the last 1–2 minutes, turning once or twice to set the glaze without burning.
6. Grill the salmon skin-side down first, without glaze on the side touching the grates, for 4–5 minutes; brush the top with the salmon glaze as it cooks, then carefully flip and cook 1–3 minutes more, just until it flakes and reaches 125–130°F for medium or 145°F for fully cooked.
7. Plate the rice, grilled corn, salmon, and cucumber salad; drizzle the reserved clean glaze over the salmon and serve with lemon wedges.

Ingredients

• Simple Truth® Natural Boneless and Skinless Fresh Chicken Thighs

  12 oz, finely chopped $4.99
• Private Selection® Seedless Baby Cucumbers

  8 oz, sliced $2.99
• Kroger® Jasmine Rice

  2/3 cup uncooked, plus 1 tablespoon for toasted rice powder $3.69
• Fresh Sweet Corn on the Cob

  1 ear, kernels cut from cob $0.50
• Organic Cilantro

  1/2 cup chopped leaves and tender stems $1.69
• Fresh Organic Limes

  1 large lime, juiced $1.29
• Fresh Jalapeno Peppers

  1 small, thinly sliced $1.99
• Private Selection® Walla Walla Sweet Onions

  1/4 cup very thinly sliced $3.99
• Garlic

  1 clove, minced $0.79
• Fish sauce

  1 1/2 tablespoons
• Brown sugar or granulated sugar

  1 teaspoon
• Neutral oil

  2 teaspoons
• Kosher salt

  as needed

Instructions

1. Rinse 2/3 cup jasmine rice, then cook it on the stove with 1 cup water and a pinch of salt; bring to a boil, cover, reduce to low, cook 15 minutes, then rest covered while you make the larb.
2. Prep the chicken and vegetables: finely chop the chicken thighs into small mince, slice the cucumbers and Walla Walla onion, cut kernels from the corn, mince the garlic, slice the jalapeno, chop the cilantro, and juice the lime.
3. Make quick toasted rice powder: toast 1 tablespoon uncooked jasmine rice in a dry skillet over medium heat for 4–5 minutes until deep golden and nutty, then crush with a mortar, spice grinder, or the bottom of a heavy pan.
4. In a small bowl, stir together lime juice, fish sauce, sugar, and 1 tablespoon water until the sugar dissolves; taste for a bright salty-sour balance.
5. Heat oil in a skillet over medium-high heat, add the corn and cook 2–3 minutes until lightly charred; add garlic and chopped chicken, then cook 6–8 minutes, breaking it up, until the chicken reaches 165°F and no pink remains.
6. Turn off the heat and stir in the lime-fish sauce dressing, toasted rice powder, sliced onion, jalapeno, and most of the cilantro; let sit 2 minutes so the warm chicken absorbs the dressing.
7. Fluff the rice and divide between two bowls, spoon the warm chicken larb over top, arrange sliced cucumbers alongside, and finish with the remaining cilantro and extra lime if desired.

Ingredients

• Kroger® Pork Loin Assorted End Chop Bone

  2 bone-in pork chops, about 1 lb total $3.99
• Kroger® Tri-Color Bell Peppers

  10 oz, seeded and cut into wide strips $3.99
• Private Selection® Walla Walla Sweet Onions

  1 medium onion, cut into thick wedges $3.99
• Fresh Roma Tomato

  2 medium tomatoes, chopped $1.49
• Fresh Sweet Corn on the Cob-Each

  2 ears, shucked $0.50
• Garlic

  2 cloves, minced $0.79
• Parsley

  2 tablespoons chopped $1.29
• Olive oil

  2 1/2 tablespoons, divided
• Smoked paprika

  1 1/2 teaspoons
• Red pepper flakes

  1/4 teaspoon, or to taste
• Sherry vinegar or red wine vinegar

  1 tablespoon
• Kosher salt and black pepper

  to taste

Instructions

1. Preheat a grill to medium-high and clean the grates; if you have a grill-safe skillet, place it nearby for the piperade. Pat the pork chops dry, mince the garlic, slice the peppers and onion, chop the tomatoes and parsley, and shuck the corn.
2. Mix 1 tablespoon olive oil with the smoked paprika, red pepper flakes, half the minced garlic, 3/4 teaspoon salt, and a few grinds of black pepper. Rub all over the pork chops and let them sit at room temperature for 10 minutes while the grill finishes heating.
3. Toss the bell pepper strips and onion wedges with 1 tablespoon olive oil, salt, and pepper. Grill them with the corn, turning occasionally, until the peppers and onion are charred-tender and the corn is lightly blistered, about 8 to 10 minutes; move everything to a cutting board.
4. Grill the pork chops over medium-high heat until well marked and the thickest part reaches 145°F, about 4 to 6 minutes per side depending on thickness. Transfer to a plate and rest for 5 minutes.
5. While the pork rests, roughly chop the grilled peppers and onion. Warm the remaining 1/2 tablespoon olive oil in a grill-safe skillet on the grill or in a skillet on the stove, then add the remaining garlic, chopped tomatoes, grilled peppers, grilled onion, vinegar, and a pinch of salt.
6. Cook the piperade, stirring, until the tomatoes soften and the mixture becomes glossy and saucy, about 5 to 6 minutes. Stir in half the parsley and adjust with more vinegar, salt, or pepper if needed.
7. Cut the corn cobs in halves if desired. Spoon the warm piperade onto plates, set the rested pork chops on top, add the grilled corn alongside, and finish with the remaining parsley.