Careme

Ingredients

• Kroger® Fresh Natural Pork Tenderloin

  1 pound $2.99
• Zucchini

  1 pound $1.79
• Fresh Organic Limes

  1 lime (1 teaspoon zest and 2 tablespoons juice), divided $1.29
• Garlic

  2 cloves, divided $0.79
• Organic Cilantro

  1/2 cup packed leaves and tender stems $1.69
• Fresh Jalapeno Peppers

  1 small pepper (about 1 ounce) $1.99
• Morton kosher salt

  2 1/4 teaspoons, divided
• Olive oil

  2 tablespoons, divided
• Smoked paprika

  2 teaspoons
• Ground cumin

  1 teaspoon
• Dried oregano

  1/2 teaspoon
• Ground black pepper

  1/2 teaspoon
• Mayonnaise

  1/4 cup

Instructions

1. Pat 1 pound pork tenderloin dry and trim away any silver skin. Season it evenly with 1 1/4 teaspoons Morton kosher salt and let stand for 15 minutes while preparing the other components.

2. Make the anticucho paste by combining:

   • 1 tablespoon olive oil
   • 1 tablespoon lime juice
   • 1 teaspoon lime zest
   • 1 minced garlic clove
   • 2 teaspoons smoked paprika
   • 1 teaspoon ground cumin
   • 1/2 teaspoon dried oregano
   • 1/2 teaspoon ground black pepper

   Rub the paste evenly over the seasoned pork.

3. Make the green sauce by blending:

   • 1/4 cup mayonnaise
   • 1/2 cup packed cilantro leaves and tender stems
   • 1 small jalapeño, stemmed and roughly chopped
   • 1 garlic clove, roughly chopped
   • 1 tablespoon lime juice

   Blend until smooth, then set aside for serving.

4. Heat a grill to medium-high, about 425°F. Trim 1 pound zucchini and cut it lengthwise into thick spears; coat with 1 tablespoon olive oil and 1 teaspoon Morton kosher salt.

5. Grill the pork with the lid closed for 14 to 18 minutes, turning every 4 to 5 minutes. During the final 8 minutes, grill the zucchini, turning occasionally, until browned and crisp-tender. Pull the pork when its center reaches 140°F.

6. Transfer the pork to a cutting board and rest for 5 minutes. Move the grilled zucchini to a serving platter.

7. Slice the rested pork crosswise, arrange it beside the zucchini, and spoon over some green sauce; serve the extra sauce at the table.

Want more detail? See the temperature guide.

Ingredients

• Foster Farms Fresh & Natural Chicken Thighs Family Pack

  1 1/4 lb bone-in chicken thighs $2.79
• Fresh On the Vine Red Tomatoes by the Bunch (4-5 tomatoes per bunch)

  1 lb $2.49
• Jumbo Yellow Onions

  8 oz $0.99
• Kroger® Basmati Rice

  1/2 cup $3.99
• Garlic

  2 cloves $0.79
• Fresh ginger

  1 tablespoon finely grated
• Berbere seasoning

  1 1/2 tablespoons
• Morton kosher salt

  3 1/4 teaspoons, divided
• Neutral cooking oil

  2 tablespoons, divided
• Fresh lemon juice

  1 tablespoon
• Ground black pepper

  1/4 teaspoon
• Water

  1 1/4 cups, divided

Instructions

1. Pat 1 1/4 pounds bone-in chicken thighs dry and season all over with 1 3/4 teaspoons Morton kosher salt. Let stand for 15 minutes while preparing the other ingredients.

2. Prepare the vegetables:

   • Dice 8 ounces tomatoes for the braise.
   • Cut 8 ounces tomatoes into wedges for the salad.
   • Thinly slice 6 ounces yellow onion for the braise.
   • Thinly slice 2 ounces yellow onion for the salad.
   • Mince 2 garlic cloves.
   • Finely grate 1 tablespoon fresh ginger.

   Keep the braising vegetables and salad vegetables separate.

3. Combine 1/2 cup basmati rice, 3/4 cup water, and 1/4 teaspoon Morton kosher salt in a small saucepan. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes. Remove from the heat and let stand, covered, for 5 minutes before fluffing.

4. Make the tomato salad by tossing the prepared tomato wedges and salad onion with 1 tablespoon neutral cooking oil, 1 tablespoon fresh lemon juice, 1/2 teaspoon Morton kosher salt, and 1/4 teaspoon ground black pepper. Set aside to lightly marinate.

5. Heat 1 tablespoon neutral cooking oil in a deep skillet over medium-high heat. Place the seasoned chicken skin-side down and sear for 5 minutes; turn and cook for 3 minutes. Transfer the chicken to a plate.

6. Reduce the heat to medium. Add the prepared braising onion and cook for 6 minutes, stirring frequently. Add the prepared garlic, prepared ginger, 1 1/2 tablespoons berbere seasoning, and 3/4 teaspoon Morton kosher salt; stir for 30 seconds. Add the prepared diced tomatoes and cook for 3 minutes, crushing them lightly.

7. Pour 1/2 cup water into the skillet and scrape up the browned bits. Return the seared chicken and its juices to the skillet, skin-side up. Cover and simmer over medium-low heat for 16 to 20 minutes, until the chicken reaches 175°F. Rest the chicken in the sauce off the heat for 5 minutes.

8. Spoon the fluffed rice into shallow bowls, top with the chicken and berbere-tomato sauce, and plate the fresh tomato salad alongside.

Want more detail? See the temperature guide.

Ingredients

• Fresh Coho Salmon Fillet

  12 oz, cut into 2 portions $14.99
• Fresh Sweet Corn on the Cob-Each

  2 ears, husked $0.33
• Zucchini

  8 oz $1.79
• Fresh Onions Shallots

  2 oz $3.99
• Fresh Blackberries - 6 OZ Clamshell

  3 oz $3.39
• Fresh Organic Lemon - Each

  1/2 small lemon $1.29
• Simple Truth Organic® Thyme

  1 teaspoon leaves $2.49
• Extra-virgin olive oil

  2 tablespoons
• Morton kosher salt

  1 1/2 teaspoons
• Freshly ground black pepper

  1/2 teaspoon
• Balsamic vinegar

  1 tablespoon
• Pure maple syrup

  1 tablespoon
• Unsalted butter

  1 tablespoon

Instructions

1. Heat the oven to 425°F and line a large, unheated rimmed sheet pan with parchment paper.

2. Pat 12 ounces coho salmon dry. Season evenly with 3/4 teaspoon Morton kosher salt and 1/4 teaspoon freshly ground black pepper; refrigerate uncovered for 15 minutes while completing the remaining prep.

3. Cut the kernels from 2 husked ears of corn. Dice 8 ounces zucchini into 1/2-inch pieces and finely chop 2 ounces shallot.

4. Zest 1/2 small lemon to obtain about 1/2 teaspoon zest, then squeeze it to obtain about 1 tablespoon juice.

5. In a mixing bowl, combine:

   • Kernels from 2 ears corn
   • 8 ounces diced zucchini
   • 2 ounces chopped shallot
   • 1 1/2 tablespoons extra-virgin olive oil
   • 3/4 teaspoon Morton kosher salt
   • 1/4 teaspoon freshly ground black pepper
   • 1 teaspoon thyme leaves

   Toss thoroughly, then spread the vegetables over one side of the prepared sheet pan.

6. Place the seasoned salmon skin-side down on the open side of the sheet pan and brush it with 1/2 tablespoon extra-virgin olive oil. Roast the salmon and vegetables together for 10–12 minutes, stirring the vegetables once after 6 minutes. Pull the salmon when its thickest part reaches 125°F and the zucchini is tender-crisp.

7. While the sheet pan roasts, combine in a small saucepan:

   • 3 ounces fresh blackberries
   • 1 tablespoon balsamic vinegar
   • 1 tablespoon maple syrup
   • 1 tablespoon lemon juice

   Simmer over medium heat for 4–5 minutes, gently crushing half the berries. Remove from the heat and swirl in 1 tablespoon unsalted butter and 1/2 teaspoon lemon zest to make the blackberry sauce.

8. Rest the salmon for 5 minutes. Divide the roasted corn and zucchini between two warm plates, place a salmon portion on each, and spoon the blackberry sauce around and over the fish.

Want more detail? See the temperature guide.