Careme

Ingredients

• Foster Farms Fresh & Natural Chicken Thighs Family Pack

  1½ pounds $2.79
• Napa Cabbage

  12 ounces $2.99
• Fresh Sweet Corn on the Cob

  2 ears $0.33
• Green Onions

  1 bunch $1.19
• Spice World™ Fresh Peeled Ginger Bag

  1 tablespoon finely grated $3.99
• Morton kosher salt

  2 teaspoons, divided
• low-sodium soy sauce

  2 tablespoons
• gochujang

  1½ tablespoons
• honey

  1 tablespoon
• toasted sesame oil

  2 teaspoons
• rice vinegar

  2 tablespoons, divided
• garlic

  2 cloves, finely grated
• neutral cooking oil

  1 tablespoon
• toasted sesame seeds

  1 teaspoon

Instructions

1. Set up a grill for two-zone medium-high heat, about 425°F, and preheat for 10 minutes. Meanwhile, cut 12 ounces Napa cabbage lengthwise into 4 attached wedges, shuck 2 ears sweet corn, and thinly slice 1 bunch green onions.

2. Pat 1½ pounds chicken thighs dry. Season all over with 1 teaspoon Morton kosher salt, accounting for the salty glaze, and let stand for 15 minutes while the grill finishes heating.

3. Whisk together the gochujang glaze:

   • 2 tablespoons low-sodium soy sauce
   • 1½ tablespoons gochujang
   • 1 tablespoon honey
   • 2 teaspoons toasted sesame oil
   • 1 tablespoon rice vinegar
   • 1 tablespoon finely grated fresh ginger
   • 2 finely grated garlic cloves

   Divide the glaze evenly between two bowls. Coat the chicken with one bowlful; keep the second bowl uncontaminated for finishing.

4. Place the chicken skin-side down over direct heat and grill until browned, 4 to 5 minutes. Move it to indirect heat, cover, and cook for 15 to 18 minutes, brushing with the reserved clean glaze during the final 3 minutes. Pull the thighs at 175°F, transfer to a platter, and rest for 5 minutes.

5. During the chicken’s final 10 minutes, brush the prepared cabbage and corn with 1 tablespoon neutral cooking oil and season them with 1 teaspoon Morton kosher salt. Grill the corn over direct heat for 8 to 10 minutes, turning frequently, and grill the cabbage for 2 to 3 minutes per cut side, until crisp-tender and charred.

6. Cut the grilled corn kernels from the cobs and roughly chop the grilled cabbage. Toss them with the prepared green onions, 1 tablespoon rice vinegar, and 1 teaspoon toasted sesame seeds.

7. Spoon the warm grilled Napa cabbage and corn salad onto two plates, then add the rested gochujang chicken thighs and serve.

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Ingredients

• Kroger® Ground Pork

  8 oz $3.99
• Eggplant

  1 medium (about 1 lb) $1.99
• Simple Truth Organic® Jasmine Rice

  2/3 cup dry $3.99
• Green Onions

  2 green onions $1.19
• Garlic

  3 cloves $0.79
• Spice World™ Fresh Peeled Ginger

  1 tablespoon grated $3.99
• Diamond Crystal kosher salt

  2 1/2 teaspoons
• Water

  1 1/3 cups
• Doubanjiang chile bean paste

  1 tablespoon
• Low-sodium soy sauce

  1 tablespoon
• Chinkiang black vinegar

  1 tablespoon
• Granulated sugar

  2 teaspoons
• Cornstarch

  1 teaspoon
• Ground Sichuan peppercorns

  1/2 teaspoon
• Toasted sesame oil

  1 teaspoon
• Neutral cooking oil

  2 tablespoons

Instructions

1. Toss 8 ounces ground pork with 1 teaspoon Diamond Crystal kosher salt. Let it stand for 15 minutes while you prepare the vegetables, sauce, and rice.

2. Prepare the eggplant and aromatics:

   • Cut 1 medium eggplant into 1-inch cubes; toss it with 1 teaspoon Diamond Crystal kosher salt and let stand for 10 minutes.
   • Thinly slice 2 green onions, separating the white and green parts.
   • Mince 3 garlic cloves.
   • Grate 1 tablespoon peeled ginger.

   Combine the scallion whites, garlic, and ginger as the aromatics; reserve the scallion greens for plating. Pat the salted eggplant dry.

3. Rinse 2/3 cup jasmine rice until the water is mostly clear. Combine it in a small saucepan with 1 cup water and 1/2 teaspoon Diamond Crystal 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. Whisk together the stir-fry sauce:

   • 1 tablespoon doubanjiang chile bean paste
   • 1 tablespoon low-sodium soy sauce
   • 1 tablespoon Chinkiang black vinegar
   • 2 teaspoons granulated sugar
   • 1 teaspoon cornstarch
   • 1/2 teaspoon ground Sichuan peppercorns
   • 1 teaspoon toasted sesame oil
   • 1/3 cup water

   Set the sauce aside.

5. Heat 1 tablespoon neutral cooking oil in a large skillet or wok over medium-high heat. Add the salted eggplant and stir-fry for 7 to 9 minutes, until browned and tender but still holding its shape. Transfer it to a plate.

6. Add 1 tablespoon neutral cooking oil to the skillet. Crumble in the seasoned pork and stir-fry for 3 minutes. Add the aromatics and cook for 1 minute, then return the eggplant to the skillet.

7. Stir the prepared sauce once more, pour it into the skillet, and toss for 2 to 3 minutes until glossy and thickened and the pork reaches 160°F. Remove from the heat.

8. Fluff the rice and divide it between two shallow bowls. Spoon the Sichuan pork and eggplant over the rice, scatter with the reserved scallion greens, and serve immediately.

Want more detail? See the temperature guide.

Ingredients

• Fresh Coho Salmon Fillet

  10 oz $14.99
• Zucchini

  12 oz $1.79
• Fresh Roma Tomato

  8 oz $1.29
• American Beauty Linguine Pasta

  5 oz $1.00
• Fresh Organic Lemon

  1 $1.29
• Garlic

  2 cloves $0.79
• Fresh flat-leaf parsley

  1/4 cup packed
• Plain breadcrumbs

  1/3 cup
• Capers, drained

  1 tablespoon
• Extra-virgin olive oil

  2 tablespoons
• Unsalted butter

  1 tablespoon
• Dried oregano

  1 teaspoon
• Crushed red pepper flakes

  1/4 teaspoon
• Diamond Crystal kosher salt

  2 3/4 teaspoons
• Fine sea salt

  2 tablespoons plus 1/4 teaspoon
• Freshly ground black pepper

  1/2 teaspoon
• Water

  2 quarts

Instructions

1. Set an oven rack in the upper third and preheat the oven to 425°F. Prepare the September produce and aromatics:

   • Slice 12 ounces zucchini into 1/2-inch half-moons.
   • Cut 8 ounces Roma tomatoes into wedges.
   • Finely grate the zest and squeeze the juice from 1 lemon, keeping them separate.
   • Mince 2 garlic cloves.
   • Finely chop 1/4 cup packed flat-leaf parsley.

   Set everything aside separately.

2. Pat 10 ounces coho salmon dry and season it with 1 1/4 teaspoons Diamond Crystal kosher salt, 1/4 teaspoon black pepper, and 1/2 teaspoon dried oregano. Refrigerate uncovered while the vegetables begin roasting, at least 10 minutes.

3. On a rimmed sheet pan, toss the prepared zucchini and tomatoes with 1 tablespoon extra-virgin olive oil, 1 1/2 teaspoons Diamond Crystal kosher salt, 1/4 teaspoon black pepper, and 1/2 teaspoon dried oregano. Spread into one layer and roast for 10 minutes.

4. Meanwhile, bring 2 quarts water and 2 tablespoons plus 1/4 teaspoon fine sea salt to a boil in a medium pot; this produces approximately 2% pasta-water salinity. Add 5 ounces linguine and cook until just al dente. Reserve 1/2 cup pasta water, then drain.

5. After the vegetables have roasted for 10 minutes, stir them and clear a space in the center. Brush the seasoned salmon with 1 teaspoon extra-virgin olive oil and place it skin-side down in that space. Roast for 10–12 minutes, pulling the salmon at 125°F. Transfer the salmon to a plate and rest for 5 minutes; keep the vegetables and their juices on the pan.

6. While the salmon roasts, heat 2 teaspoons extra-virgin olive oil in a skillet over medium heat. Add 1/3 cup plain breadcrumbs and cook, stirring, until golden, about 3 minutes. Stir in the prepared garlic, 1 tablespoon drained capers, and 1/4 teaspoon crushed red pepper flakes; cook for 1 minute. Remove from the heat and stir in the prepared lemon zest and parsley to make the pangrattato.

7. Return the drained linguine to its pot over low heat. Add 1 tablespoon unsalted butter, the prepared lemon juice, and 1/4 cup reserved pasta water. Toss for 1–2 minutes until glossy, adding up to the additional 1/4 cup reserved pasta water only as needed to loosen the sauce.

8. Divide the lemon-butter linguine between two warm shallow bowls. Spoon the roasted zucchini, tomatoes, and pan juices around it, set a piece of rested salmon on each serving, and finish generously with the caper pangrattato.

Want more detail? See the temperature guide.