Careme

Ingredients

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

  1 3/4 lb $4.49
• Kroger® Jasmine Rice

  1 1/2 cups $7.49
• Zucchini

  1 lb $2.69
• Fresh Roma Tomato

  12 oz $1.99
• Jumbo Yellow Onions

  8 oz $0.99
• Garlic

  4 cloves $1.29
• Ginger Root

  1 tablespoon grated $4.99
• Fresh Organic Limes

  1 $1.50
• Organic Cilantro

  1/2 cup chopped $1.99
• Light coconut milk

  1 can (13.5 oz)
• Water

  2 1/4 cups
• Neutral cooking oil

  2 tablespoons
• Diamond Crystal Salt flakes

  10 3/4 teaspoons
• Black mustard seeds

  1 teaspoon
• Ground coriander

  2 teaspoons
• Ground cumin

  1/2 teaspoon
• Ground turmeric

  3/4 teaspoon
• Cayenne pepper

  1/4 teaspoon

Instructions

1. Pat 1 3/4 pounds chicken thighs dry and season all over with 3 1/4 teaspoons Diamond Crystal Salt flakes. Let the chicken stand for 10 minutes while preparing the vegetables.

2. Cut 1 pound zucchini into 3/4-inch half-moons, dice 8 ounces yellow onion, dice 12 ounces Roma tomatoes, mince 4 garlic cloves, and grate 1 tablespoon ginger. Juice 1 lime into a small bowl and mix it with 1/4 cup chopped cilantro to make the lime-cilantro finish; reserve the other 1/4 cup chopped cilantro for plating.

3. Combine 1 1/2 cups jasmine rice, 2 1/4 cups water, and 2 3/4 teaspoons Diamond Crystal Salt flakes in a saucepan. Bring to a boil over high heat, 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 spice blend by combining:

   • 1 teaspoon black mustard seeds
   • 2 teaspoons ground coriander
   • 1/2 teaspoon ground cumin
   • 3/4 teaspoon ground turmeric
   • 1/4 teaspoon cayenne pepper

   Set the spice blend beside the stove.

5. Heat 1 tablespoon neutral cooking oil in a large, deep skillet over medium-high heat. Add the seasoned chicken in one layer and sear for about 4 minutes per side until deeply golden; transfer it to a plate.

6. Reduce the heat to medium and add 1 tablespoon neutral cooking oil. Add the diced onion, zucchini, and 4 3/4 teaspoons Diamond Crystal Salt flakes. Cook for 5 minutes, stirring occasionally, until the onion softens and the zucchini begins to brown. Add the minced garlic, grated ginger, and spice blend; stir for 30 seconds until fragrant.

7. Stir the diced tomatoes and 1 can (13.5 ounces) light coconut milk into the vegetables. Bring to a simmer, return the seared chicken and its juices to the skillet, and cook uncovered for 8 to 10 minutes, turning once, until the sauce lightly thickens and the chicken reaches 180°F.

8. Remove the skillet from the heat, spoon the lime-cilantro finish over the chicken, and rest for 3 minutes. Divide the fluffed rice among six shallow bowls, top with the chicken, zucchini, and coconut sauce, and garnish with the reserved cilantro.

Want more detail? See the temperature guide.

Ingredients

• Simple Truth® Natural Boneless Skinless Fresh Chicken Breast Family Pack BIG DEAL!

  2 lb $5.49
• Bok choy

  2 lb $2.69
• Kroger® Long Grain Rice

  2 cups dry $4.29
• Ginger root

  1 oz $4.99
• Garlic

  4 cloves $1.29
• Green onions

  4 $1.50
• Diamond Crystal kosher salt flakes

  3 1/4 tsp, divided
• Cornstarch

  3 tbsp, divided
• Neutral cooking oil

  4 tbsp, divided
• Water

  3 1/2 cups, divided
• Low-sodium soy sauce

  1/4 cup
• Chinkiang black vinegar or unseasoned rice vinegar

  3 tbsp
• Light brown sugar

  1 1/2 tbsp
• Toasted sesame oil

  2 tsp
• Sichuan peppercorns

  1 tsp
• Crushed red pepper flakes

  1/2 tsp
• Charles Smith Wines Kungfu Girl Riesling Washington White Wine

  1 bottle $14.99

Instructions

1. Slice 2 pounds chicken breast across the grain into 1/4-inch strips. Toss with 2 teaspoons Diamond Crystal kosher salt flakes, 2 tablespoons cornstarch, and 1 tablespoon neutral cooking oil; let the seasoned chicken stand for 15 minutes while preparing the other components.

2. Rinse 2 cups dry long-grain rice. Combine it in a saucepan with 3 cups water and 1 1/4 teaspoons Diamond Crystal kosher salt flakes. Bring to a boil, cover, reduce the heat to low, and cook for 18 minutes. Remove from the heat and let stand, covered, for 5 minutes before fluffing.

3. While the rice cooks, trim 2 pounds bok choy. Cut the stems crosswise into 1-inch pieces and roughly chop the leaves, keeping them separate. Mince 1 ounce ginger and 4 garlic cloves. Thinly slice 4 green onions; combine the white parts with the ginger and garlic as the aromatics, and reserve the green parts for serving.

4. Make the stir-fry sauce by whisking together:

   • 1/4 cup low-sodium soy sauce
   • 3 tablespoons Chinkiang black vinegar or unseasoned rice vinegar
   • 1/2 cup water
   • 1 1/2 tablespoons light brown sugar
   • 1 tablespoon cornstarch
   • 2 teaspoons toasted sesame oil

   Set the sauce aside.

5. Heat a large wok or skillet over high heat. Add 1 tablespoon neutral cooking oil, spread half the seasoned chicken into one layer, and stir-fry for 3 to 4 minutes until lightly browned; transfer it to a clean plate. Add another 1 tablespoon neutral cooking oil and repeat with the second half of the chicken.

6. Add 1 tablespoon neutral cooking oil to the hot wok, followed by 1 teaspoon Sichuan peppercorns and 1/2 teaspoon crushed red pepper flakes; stir for 15 seconds. Add the prepared aromatics and stir-fry for 30 seconds. Add the prepared bok choy stems and cook for 2 minutes, then add the leaves and cook for 1 minute.

7. Whisk the stir-fry sauce again and pour it into the wok. Return the cooked chicken and any juices to the wok, then toss for 2 to 3 minutes until the sauce is glossy, the bok choy is crisp-tender, and the chicken reaches 160°F. Remove from the heat and let stand for 2 minutes.

8. Divide the fluffed rice among six bowls, spoon the Sichuan chicken and bok choy over it, and finish with the reserved green onion tops.

Want more detail? See the temperature guide.

Ingredients

• Simple Truth® Natural Lamb Loin Chops

  3 lb $17.99
• Eggplant

  3 medium $3.49
• Organic Italian Parsley

  1/2 cup loosely packed leaves $2.69
• Diamond Crystal Salt flakes

  3 tablespoons
• Extra-virgin olive oil

  1/2 cup
• Roasted unsalted almonds

  1/2 cup
• Garlic

  2 cloves
• Sherry vinegar

  3 tablespoons
• Smoked paprika

  2 teaspoons
• Honey

  2 tablespoons
• Crushed red pepper flakes

  1/4 teaspoon
• Ground black pepper

  1 1/2 teaspoons

Instructions

1. Pat 3 lb lamb loin chops dry and season all over with 2 tablespoons plus 1 teaspoon Diamond Crystal Salt flakes. Let stand at room temperature for 30 minutes; prepare the remaining components during this presalting time.

2. Make the almond-parsley picada by finely chopping and combining:

   • 1/2 cup roasted unsalted almonds
   • 1/2 cup loosely packed Italian parsley leaves
   • 2 garlic cloves, finely grated
   • 2 tablespoons sherry vinegar
   • 1/4 cup extra-virgin olive oil
   • 1 teaspoon smoked paprika

   Set the picada aside for serving.

3. Make the glaze by stirring together:

   • 2 tablespoons honey
   • 1 tablespoon sherry vinegar
   • 1 teaspoon smoked paprika
   • 1/4 teaspoon crushed red pepper flakes

   Set the glaze beside the grill.

4. Trim 3 medium eggplants and cut lengthwise into 1/2-inch-thick planks. Coat them evenly with 3 tablespoons extra-virgin olive oil, 2 teaspoons Diamond Crystal Salt flakes, and 1/2 teaspoon ground black pepper.

5. When about 10 minutes remain in the lamb’s presalting time, heat a grill for two-zone cooking, with one side medium-high and the other side low. Clean and oil the grates.

6. Grill the eggplant over medium-high heat until deeply marked and tender, 4 to 5 minutes per side. Brush both sides with the glaze during the final 2 minutes, moving the eggplant to the low-heat zone if the honey begins to darken too quickly. Transfer to a platter.

7. Rub the presalted lamb chops with 1 tablespoon extra-virgin olive oil and 1 teaspoon ground black pepper. Grill over medium-high heat for 3 to 4 minutes per side, moving them to the low-heat zone as needed, until they reach a pull temperature of 130°F for medium-rare.

8. Rest the lamb chops loosely covered for 7 minutes. Arrange them over the glazed eggplant, spoon the almond-parsley picada across the chops, and serve the extra picada alongside.

Want more detail? See the temperature guide.