Careme

Ingredients

• Kroger® Fresh Natural Pork Loin Boneless

  12 oz $1.99
• Fresh Large Green Bell Pepper

  1 pepper $0.89
• Fresh Roma Tomato

  12 oz $1.29
• Jumbo Yellow Onions

  6 oz $0.99
• Garlic

  2 cloves
• Olive oil

  2 tablespoons
• Smoked paprika

  1 1/2 teaspoons
• Dried thyme

  1/2 teaspoon
• Kosher salt

  2 teaspoons
• Black pepper

  1/2 teaspoon
• Sherry vinegar

  2 teaspoons

Instructions

1. Heat a grill to medium-high, about 425°F, with a grill-safe skillet on one side of the grate.

2. Pat 12 ounces Kroger® Fresh Natural Pork Loin Boneless dry and cut it crosswise into two equal steaks. Coat and season with:

   • 2 teaspoons olive oil
   • 1 teaspoon smoked paprika
   • 1/2 teaspoon dried thyme
   • 1 teaspoon kosher salt
   • 1/4 teaspoon black pepper

   Let the seasoned pork stand for 15 minutes while the grill heats.

3. Meanwhile, core and thinly slice 1 Fresh Large Green Bell Pepper, thinly slice 6 ounces Jumbo Yellow Onions, core and chop 12 ounces Fresh Roma Tomato, and peel and mince 2 garlic cloves.

4. Add 4 teaspoons olive oil to the hot skillet. Add the prepared pepper and onion; grill with the lid closed, stirring occasionally, until softened and lightly browned, 7 to 8 minutes.

5. Stir the prepared garlic and 1/2 teaspoon smoked paprika into the pepper mixture and cook for 30 seconds. Add the prepared tomato, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper. Close the grill and cook, stirring occasionally, until saucy but still chunky, 7 to 9 minutes. Stir in 2 teaspoons sherry vinegar to finish the piperade.

6. While the piperade cooks, grill the seasoned pork for 3 to 5 minutes per side, closing the lid between turns, until the center reaches 140°F. Transfer it to a board and rest for 5 minutes.

7. Spoon the piperade onto two plates, slice the rested pork across the grain, and arrange it over the vegetables.

Want more detail? See the temperature guide.

Ingredients

• Wild Caught Sockeye Salmon Fillet (Previously Frozen)

  12 ounces, cut into 2 fillets $15.99
• Eggplant

  1 medium (about 1 pound) $1.99
• Smart Way™ Jasmine Rice

  3/4 cup $3.59
• Water

  1 1/8 cups
• Kosher salt

  3/4 teaspoon
• Neutral cooking oil

  2 1/2 tablespoons
• White miso

  2 tablespoons
• Mirin

  2 tablespoons
• Low-sodium soy sauce

  1 tablespoon
• Brown sugar

  2 teaspoons
• Fresh ginger

  2 teaspoons, finely grated
• Rice vinegar

  1 teaspoon
• Unsalted butter

  1 tablespoon
• Green Onions

  2, thinly sliced $1.19
• Toasted sesame seeds

  1 teaspoon

Instructions

1. Pat 12 ounces salmon dry and check for pin bones. Cut 1 medium eggplant into 1/2-inch rounds, then lightly score both sides in a crosshatch pattern without cutting through. Thinly slice 2 green onions and reserve them for plating.

2. Sprinkle the eggplant with 1/2 teaspoon kosher salt and rest for 10 minutes. While it rests, make the ginger-miso lacquer by whisking together:

   • 2 tablespoons white miso
   • 2 tablespoons mirin
   • 1 tablespoon low-sodium soy sauce
   • 2 teaspoons brown sugar
   • 2 teaspoons finely grated fresh ginger
   • 1 teaspoon rice vinegar

   Pat the eggplant thoroughly dry after its rest.

3. Rinse 3/4 cup jasmine rice until the water runs mostly clear. Combine it in a small saucepan with 1 1/8 cups water and 1/4 teaspoon kosher salt. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.

4. Heat 1 1/2 tablespoons neutral cooking oil in a large skillet over medium-high heat. Sear the eggplant in a single layer, working in two batches if necessary, until deeply golden and tender, about 4 minutes per side. Return all the eggplant to the skillet, add one-third of the ginger-miso lacquer, and turn the slices for 1 minute until glossy. Transfer to a warm plate.

5. Wipe out the skillet and heat 1 tablespoon neutral cooking oil over medium-high heat. Place the salmon skin-side down and press gently for 20 seconds so the skin stays flat. Cook without moving until the skin is crisp, 4 to 5 minutes. Turn the salmon and cook for 1 minute.

6. Reduce the heat to medium-low. Add the rest of the ginger-miso lacquer and 1 tablespoon unsalted butter around the salmon. Spoon the bubbling lacquer over the fillets for 1 to 2 minutes, pulling them from the heat at 125°F. Rest for 3 minutes.

7. Fluff the rice and divide it between two shallow bowls. Arrange the lacquered eggplant alongside, top each bowl with a salmon fillet, and spoon over the skillet glaze. Finish with the sliced green onions and 1 teaspoon toasted sesame seeds.

Want more detail? See the temperature guide.

Ingredients

• Foster Farms Fresh & Natural Chicken Thighs Value Pack

  1¼ lb $2.79
• Kroger® Sweet Corn on the Cob

  2 ears $4.99
• Fresh Roma Tomato

  8 oz $1.29
• Jumbo Yellow Onions

  4 oz $0.99
• Organic Cilantro

  ¼ cup chopped $1.69
• Fresh Organic Lemon

  1 $1.29
• plain Greek yogurt

  ⅓ cup
• garlic

  2 cloves
• fresh ginger

  1 Tbsp grated
• olive oil

  2 Tbsp
• garam masala

  1½ tsp
• ground cumin

  1½ tsp
• smoked paprika

  1 tsp
• ground turmeric

  ¼ tsp
• cayenne pepper

  ⅛ tsp
• kosher salt

  2¼ tsp
• black pepper

  ¼ tsp

Instructions

1. Heat the oven to 450°F and line a rimmed sheet pan with foil.

2. Shuck 2 ears corn. Dice 8 ounces Roma tomato, finely dice 4 ounces yellow onion, and chop ¼ cup cilantro; set the prepared vegetables aside.

3. Pat 1¼ pounds chicken thighs dry. Whisk together the marinade:

   • ⅓ cup plain Greek yogurt
   • 2 grated garlic cloves
   • 1 tablespoon grated fresh ginger
   • 1 tablespoon olive oil
   • Juice of ½ lemon
   • 1½ teaspoons garam masala
   • 1 teaspoon ground cumin
   • 1 teaspoon smoked paprika
   • ¼ teaspoon ground turmeric
   • ⅛ teaspoon cayenne pepper
   • 1½ teaspoons kosher salt
   • ¼ teaspoon black pepper

   Coat the chicken thoroughly and let it marinate for 10 minutes.

4. Rub the corn with 1 tablespoon olive oil, ½ teaspoon ground cumin, and ¼ teaspoon kosher salt.

5. Arrange the chicken skin-side up on one side of the prepared pan and place the corn on the other. Roast the corn for 18–20 minutes, turning after 10 minutes, then transfer it to a cutting board. Continue roasting the chicken until browned and its thickest part reaches 175°F, 30–35 minutes total.

6. While the chicken finishes, cut the roasted kernels from the cobs. Toss them with the prepared tomato, onion, and cilantro, the juice of ½ lemon, and ½ teaspoon kosher salt to make the corn salad.

7. Rest the roasted chicken for 5 minutes. Spoon the roasted corn salad onto two plates and serve the chicken alongside.

Want more detail? See the temperature guide.