Careme

Ingredients

• Kroger® Ground Pork

  8 ounces $5.99
• Eggplant

  1 large (about 1 pound) $3.49
• Fresh Red Hothouse Bell Pepper

  1/2 pepper $1.67
• Organic Green Onions

  2 green onions $2.19
• Ginger Root

  1 tablespoon finely grated $4.99
• Smart Way™ Jasmine Rice

  3/4 cup dry $3.59
• Garlic

  3 cloves
• Sichuan chili bean paste (doubanjiang)

  1 tablespoon
• Low-sodium soy sauce

  1 1/2 tablespoons
• Chinkiang vinegar

  1 tablespoon
• Granulated sugar

  2 teaspoons
• Cornstarch

  1 teaspoon
• Toasted sesame oil

  1 teaspoon
• Neutral cooking oil

  4 teaspoons
• Water

  1 7/8 cups
• Kosher salt

  3/4 teaspoon

Instructions

1. Prepare the vegetables and aromatics:

   • 1 large eggplant (about 1 pound), cut into 3-inch-long, 1/2-inch-thick batons
   • 1/2 fresh red hothouse bell pepper, thinly sliced
   • 2 green onions, thinly sliced with white and green parts separated
   • 3 garlic cloves, minced
   • 1 tablespoon finely grated ginger root

   Keep each prepared ingredient nearby for the stir-fry.

2. Make the Sichuan sauce by whisking together:

   • 1 tablespoon Sichuan chili bean paste
   • 1 1/2 tablespoons low-sodium soy sauce
   • 1 tablespoon Chinkiang vinegar
   • 2 teaspoons granulated sugar
   • 1 teaspoon cornstarch
   • 1 teaspoon toasted sesame oil
   • 1/2 cup water

   Whisk again immediately before adding it to the wok.

3. Rinse 3/4 cup jasmine rice until the water is mostly clear. Combine the rice in a small saucepan with 1 1/4 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 it stand, covered, for 10 minutes before fluffing.

4. Season 8 ounces ground pork evenly with 1/4 teaspoon kosher salt while the rice cooks.

5. Heat a large wok or skillet over medium-high heat. Add 1 tablespoon neutral cooking oil, followed by the eggplant and 1/4 teaspoon kosher salt. Stir-fry for 3 minutes, add 1/8 cup water, and immediately cover. Steam for 3 minutes, then uncover and stir-fry for 2 minutes, until tender and lightly browned. Transfer the eggplant to a plate.

6. Add 1 teaspoon neutral cooking oil to the hot wok. Add the seasoned pork and stir-fry for 4 to 5 minutes, breaking it into small crumbles, until browned and cooked to 160°F.

7. Add the prepared garlic, ginger, green onion whites, and red pepper to the pork. Stir-fry for 2 minutes, until fragrant and crisp-tender.

8. Whisk the Sichuan sauce again, pour it into the wok, and return the cooked eggplant. Stir-fry for 2 to 3 minutes, until the sauce bubbles, thickens, and coats the pork and vegetables.

9. Divide the fluffed rice between two shallow bowls, spoon the pork and eggplant stir-fry over it, and finish with the prepared green onion tops.

Ingredients

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

  1 lb $4.49
• Zucchini

  1 lb $2.69
• Jumbo Red Onions

  1/2 lb $2.29
• Fresh Organic Limes

  1 large lime (2 tablespoons juice) $1.50
• Organic Cilantro

  1/4 cup chopped $1.99
• Orange juice

  1/3 cup
• Garlic

  3 cloves, finely grated
• Extra-virgin olive oil

  2 tablespoons
• Dried oregano

  1 teaspoon
• Ground cumin

  1 teaspoon
• Kosher salt

  2 1/4 teaspoons
• Black pepper

  1/2 teaspoon

Instructions

1. Heat a clean grill to medium-high, about 425°F, and lightly oil the grates.

2. Make the mojo by whisking together:

   • 1/3 cup orange juice
   • 2 tablespoons fresh lime juice from 1 large lime
   • 3 finely grated garlic cloves
   • 1 tablespoon extra-virgin olive oil
   • 1 teaspoon dried oregano
   • 1 teaspoon ground cumin
   • 1/2 teaspoon kosher salt
   • 1/4 teaspoon black pepper

   Transfer 2 tablespoons of the mojo to a clean bowl for serving.

3. Pat 1 lb chicken thighs dry and season them directly with 3/4 teaspoon kosher salt. Coat the chicken in the mojo left in the mixing bowl and marinate at room temperature for 15 minutes; discard this marinade after removing the chicken.

4. Arrange the vegetables on a sheet pan:

   • 1 lb zucchini, cut lengthwise into 1/2-inch-thick planks
   • 1/2 lb red onion, cut through the root into 1-inch wedges with the root ends intact
   • 1 tablespoon extra-virgin olive oil
   • 1 teaspoon kosher salt
   • 1/4 teaspoon black pepper

   Brush the oil and seasonings over both sides without separating the onion wedges.

5. Grill the chicken with the lid closed for 5 to 7 minutes per side, until lightly charred and the thickest pieces register 165°F. Grill the zucchini for 3 to 4 minutes per side and the onion wedges for 4 to 5 minutes per side, moving each vegetable to a platter when browned and tender.

6. Rest the chicken for 5 minutes. Stir 1/4 cup chopped cilantro into the reserved mojo.

7. Plate the grilled zucchini and onion beside the chicken, then spoon the cilantro mojo over the chicken and serve.

Ingredients

• Kroger® Wild Caught Sea Scallops Frozen

  16 oz $21.99
• Fresh Organic Heirloom Tomato

  1 lb $3.49
• Fresh Sweet Corn on the Cob

  2 ears $1.25
• Organic Cilantro

  1/4 cup chopped $1.99
• Shallots

  2 tablespoons minced $4.49
• Fresh Organic Lime

  1 large $1.50
• Garlic

  1 clove
• Ají amarillo paste

  1 tablespoon
• Water

  2 tablespoons
• Unsalted butter

  4 tablespoons
• Extra-virgin olive oil

  2 tablespoons
• Kosher salt

  1 3/4 teaspoons
• Black pepper

  1/2 teaspoon
• Dog Point Vineyard Sauvignon Blanc White Wine

  1 bottle $21.99

Instructions

1. Remove 16 ounces frozen sea scallops from their original packaging, place them in a leakproof bag, and submerge the bag in cold water for 20 to 25 minutes, changing the water after 10 minutes. Drain the thawed scallops and pat them very dry with paper towels.

2. While the scallops thaw, prepare the produce:

   • Cut 1 pound heirloom tomato into 1-inch wedges.
   • Cut the kernels from 2 ears sweet corn.
   • Chop 1/4 cup cilantro, divided into two 2-tablespoon portions.
   • Mince 2 tablespoons shallot.
   • Finely mince 1 garlic clove.
   • Zest 1 large lime to yield 1 teaspoon zest, then squeeze 2 tablespoons juice.

   Keep the prepared components separate.

3. Heat 1 tablespoon olive oil in a large heavy skillet over medium-high heat. Add the prepared corn and cook for 4 minutes, stirring occasionally, until lightly browned. Fold in the prepared tomato wedges, 1 teaspoon prepared lime zest, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook for 2 minutes, just until the tomatoes are warm and beginning to release their juices. Fold in 2 tablespoons prepared cilantro, transfer the tomato-corn sauté to a covered bowl, and wipe out the skillet.

4. Season the dried scallops on both sides with 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Heat 1 tablespoon olive oil in the skillet over high heat until shimmering. Arrange the scallops in one uncrowded layer and sear without moving for 2 minutes, until deeply golden underneath. Turn the scallops and reduce the heat to medium; cook for 45 seconds, then add 1 tablespoon butter and the prepared minced garlic. Baste with the foaming garlic butter for 30 to 45 seconds, then transfer the scallops to a warm plate when their centers are pearly opaque and they feel lightly firm and springy.

5. Keep the skillet over medium-low heat, add the prepared shallot, and cook for 1 minute. Stir in 2 tablespoons prepared lime juice, 2 tablespoons water, and 1 tablespoon ají amarillo paste. Simmer for 1 to 2 minutes while scraping up the browned bits. Remove from the heat and whisk in 3 tablespoons cold butter, 1 tablespoon at a time, until the ají amarillo-lime butter is smooth and glossy.

6. Divide the warm tomato-corn sauté between two shallow plates. Arrange the scallops over the vegetables, spoon the ají amarillo-lime butter over the scallops, and garnish each plate with 1 tablespoon of the reserved cilantro.