Careme

Ingredients

• Foster Farms Fresh & Natural Chicken Thighs Value Pack

  1 lb $1.29
• Fresh Bagged Green Beans

  8 oz $2.19
• Jumbo Sweet Onions

  8 oz $1.19
• Garlic

  2 cloves $0.79
• Fresh Organic Lemon

  1 $1.29
• Kroger® Long Grain Brown Rice

  1/2 cup dry $0.99
• Water

  1 3/4 cups
• Dijon mustard

  1 1/2 tablespoons
• Olive oil

  1 tablespoon
• Kosher salt

  1 3/4 teaspoons
• Black pepper

  1/4 teaspoon
• Ground cayenne pepper

  1/8 teaspoon

Instructions

1. Rinse 1/2 cup dry brown rice, then combine it with 1 cup water and 1/4 teaspoon kosher salt in a small saucepan. Bring to a boil, cover, and simmer over low heat for 40–45 minutes; remove from the heat and let stand, covered, for 5 minutes.
2. While the rice cooks, thinly slice 8 oz jumbo sweet onions, mince 2 garlic cloves, trim 8 oz green beans, and juice 1 fresh organic lemon. Pat 1 lb chicken thighs dry and season with 1 teaspoon kosher salt and 1/4 teaspoon black pepper.
3. Heat 1 tablespoon olive oil in a large, deep skillet over medium-high heat. Sear the seasoned 1 lb chicken thighs for about 4 minutes per side, until deeply browned, then transfer them to a plate.
4. Add 8 oz sliced jumbo sweet onions and 1/2 teaspoon kosher salt to the skillet. Cook over medium heat for 5 minutes, then stir in 2 minced garlic cloves and cook for 30 seconds.
5. Stir in the juice of 1 fresh organic lemon, 1 1/2 tablespoons Dijon mustard, 3/4 cup water, and 1/8 teaspoon ground cayenne pepper. Return the seared 1 lb chicken thighs to the skillet, cover, and simmer gently for 15 minutes.
6. Arrange 8 oz trimmed green beans around the chicken, cover, and simmer for 8–10 minutes, until the beans are crisp-tender and the thickest part of the chicken reaches at least 165°F.
7. Divide everything between two shallow bowls, placing the chicken and green beans over the brown rice and spooning the glossy onion sauce over the top.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin

  1 pound $2.99
• Fresh Sweet Corn on the Cob-Each

  2 ears $0.75
• Zucchini

  8 ounces $1.79
• Fresh Roma Tomato

  8 ounces $1.49
• Jumbo Red Onions

  4 ounces $1.19
• Fresh Organic Lime

  1 lime, about 2 tablespoons juice $1.29
• Organic Cilantro

  1/4 cup chopped $1.69
• Garlic

  1 clove $0.79
• Olive oil

  2 tablespoons
• Ancho chile powder

  2 1/4 teaspoons
• Ground cumin

  1/2 teaspoon
• Dried Mexican oregano

  1/2 teaspoon
• Honey

  1 teaspoon
• Kosher salt

  2 1/2 teaspoons
• Black pepper

  1/4 teaspoon
• Mayonnaise

  1 tablespoon

Instructions

1. Heat a grill to medium-high, about 425°F. Shuck 2 ears corn; slice 8 ounces zucchini lengthwise into 1/2-inch planks; halve 8 ounces Roma tomatoes; cut 4 ounces red onion through the root into thick wedges with the root end intact; mince 1 garlic clove; juice 1 lime to obtain 2 tablespoons juice; and chop 1/4 cup cilantro.
2. Mix 1 tablespoon olive oil, 2 teaspoons ancho chile powder, 1/2 teaspoon ground cumin, 1/2 teaspoon dried Mexican oregano, 1 teaspoon honey, 1 minced garlic clove, 1 1/4 teaspoons kosher salt, and 1/4 teaspoon black pepper. Coat 1 pound pork tenderloin with the mixture and let stand for 10 minutes.
3. Coat 2 ears corn, 8 ounces zucchini, 8 ounces Roma tomatoes, and 4 ounces red onion with 1 tablespoon olive oil and 1 1/4 teaspoons kosher salt.
4. Grill the coated 1-pound pork tenderloin for 16–20 minutes, turning every 4–5 minutes, until its thickest part reaches 145°F. Alongside it, grill 2 ears corn for 10–12 minutes, 8 ounces zucchini and 4 ounces red onion for 6–8 minutes, and 8 ounces Roma tomatoes for 4–6 minutes, turning everything for even charring.
5. Transfer the grilled 1-pound pork tenderloin to a board and rest for 5 minutes. Chop the grilled 8 ounces zucchini, 8 ounces Roma tomatoes, and 4 ounces red onion; toss them with 1 tablespoon lime juice and 2 tablespoons chopped cilantro.
6. Spread 1 tablespoon mayonnaise over the 2 grilled corn ears, then finish them with 1 tablespoon lime juice, 2 tablespoons chopped cilantro, and 1/4 teaspoon ancho chile powder.
7. Slice the rested 1-pound pork tenderloin and divide it between 2 plates; spoon over the tomato-zucchini salsa and serve with 1 dressed corn ear per plate.

Ingredients

• Fresh Sockeye Salmon Fillet Wild Caught (sustainably sourced)

  12 ounces $15.99
• Zucchini

  3/4 pound $1.79
• Fresh Sweet Corn on the Cob-Each

  2 ears $0.75
• Kroger® Fresh Grape Tomatoes

  5 ounces $2.99
• Green Onions

  2 green onions $1.19
• White miso paste

  1 tablespoon
• Low-sodium soy sauce

  2 teaspoons
• Mirin

  2 teaspoons
• Rice vinegar

  1 teaspoon
• Honey

  1 teaspoon
• Fresh ginger

  1 teaspoon grated
• Toasted sesame oil

  2 teaspoons
• Neutral cooking oil

  1 tablespoon
• Kosher salt

  1 1/4 teaspoons
• Black pepper

  1/4 teaspoon
• Toasted sesame seeds

  1 teaspoon

Instructions

1. Heat the oven to 450°F with a rack in the middle and line a rimmed sheet pan. During 12 minutes of prep, cut 12 ounces salmon into 2 equal fillets, cut 3/4 pound zucchini into 1-inch pieces, remove the kernels from 2 ears corn, halve 5 ounces grape tomatoes, thinly slice 2 green onions, and grate 1 teaspoon fresh ginger.
2. Pat 12 ounces salmon dry, season it with 1/4 teaspoon kosher salt, and let it stand for 10 minutes while making the glaze and beginning to roast the vegetables.
3. Stir together 1 tablespoon white miso paste, 2 teaspoons low-sodium soy sauce, 2 teaspoons mirin, 1 teaspoon rice vinegar, 1 teaspoon honey, 1 teaspoon grated fresh ginger, and 1 teaspoon toasted sesame oil; spread the glaze over the 12 ounces salmon.
4. Toss 3/4 pound zucchini and the kernels from 2 ears corn with 1 tablespoon neutral cooking oil, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper on the prepared pan; roast for 8 minutes.
5. Stir the 3/4 pound zucchini and kernels from 2 ears corn, add 5 ounces grape tomatoes, and nestle the 12 ounces glazed salmon among the vegetables; roast for 6–8 minutes, until the salmon flakes easily and reaches 145°F at its thickest point.
6. Rest the 12 ounces salmon for 3 minutes, then finish the pan with 2 sliced green onions, 1 teaspoon toasted sesame seeds, and 1 teaspoon toasted sesame oil.
7. Divide the contents of the pan between 2 shallow plates, arranging 1 salmon fillet on each and spooning the glossy pan juices around it.