Careme

Ingredients

• Kroger® Fresh Natural Pork Tenderloin

  1 lb $2.99
• Kroger® Sweet Corn on the Cob

  4 ears $3.49
• Fresh Organic Lime

  1, zested and juiced to yield 2 tablespoons juice $1.29
• Garlic

  2 cloves, finely grated $0.79
• Organic Cilantro

  2 tablespoons, chopped $1.69
• Ground achiote (annatto)

  1 tablespoon
• Dried oregano

  1 teaspoon
• Ground cumin

  1/2 teaspoon
• Freshly ground black pepper

  1/2 teaspoon
• Orange juice

  2 tablespoons
• Extra-virgin olive oil

  2 tablespoons, divided
• Diamond Crystal kosher salt

  3 1/4 teaspoons, divided

Instructions

1. Heat a grill to medium-high, about 425°F, and prepare separate direct- and indirect-heat zones.

2. Pat 1 pound pork tenderloin dry and trim away any silver skin. Season it evenly with 2 teaspoons Diamond Crystal kosher salt. In a shallow dish, combine:

   • 1 tablespoon ground achiote
   • 2 finely grated garlic cloves
   • 1 teaspoon dried oregano
   • 1/2 teaspoon ground cumin
   • 1/2 teaspoon freshly ground black pepper
   • Zest of 1 lime
   • 1 tablespoon lime juice
   • 2 tablespoons orange juice
   • 1 tablespoon extra-virgin olive oil

   Rub the achiote marinade over the pork and let it stand for 15 minutes while the grill finishes heating.

3. Husk 4 ears corn. Rub them with 1 tablespoon extra-virgin olive oil and season evenly with 1 1/4 teaspoons Diamond Crystal kosher salt.

4. Grill the marinated pork over direct heat, turning every 2 to 3 minutes, until browned on all sides. Move it to indirect heat as needed and cook until the center reaches 140°F, about 12 to 16 minutes total. At the same time, grill the prepared corn over direct heat, turning frequently, until tender and charred in spots, 10 to 12 minutes.

5. Transfer the pork to a cutting board and rest it for 5 minutes. Remove the corn when ready and keep it warm.

6. Sprinkle the grilled corn with 2 tablespoons chopped cilantro and 1 tablespoon lime juice. Slice the rested pork across the grain, spoon any cutting-board juices over it, and plate with 2 ears of corn per person.

Want more detail? See the temperature guide.

Ingredients

• Foster Farms Fresh & Natural Chicken Thighs Family Pack

  1 1/4 pounds $2.79
• Zucchini

  1 pound $1.79
• Fresh Red Hothouse Bell Pepper

  1 pepper (about 6 ounces) $1.50
• Jumbo Sweet Onions

  4 ounces $1.39
• Kroger® Enriched Long Grain White Rice

  3/4 cup $1.79
• Extra-virgin olive oil

  2 tablespoons
• Fine sea salt

  3 teaspoons
• Sweet paprika

  2 teaspoons
• Dried thyme

  1 teaspoon
• Garlic powder

  1 teaspoon
• Onion powder

  1/2 teaspoon
• Ground black pepper

  1/2 teaspoon
• Cayenne pepper

  1/4 teaspoon
• Apple cider vinegar

  1 teaspoon
• Water

  1 1/2 cups

Instructions

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

2. Make the salt-free Cajun spice blend by combining:

   • 2 teaspoons sweet paprika
   • 1 teaspoon dried thyme
   • 1 teaspoon garlic powder
   • 1/2 teaspoon onion powder
   • 1/2 teaspoon ground black pepper
   • 1/4 teaspoon cayenne pepper

   Mix thoroughly.

3. Pat 1 1/4 pounds chicken thighs dry and season all over with 1 1/2 teaspoons fine sea salt, working some beneath the skin. Presalt for 10 minutes, then rub with 1 tablespoon extra-virgin olive oil and 3 teaspoons Cajun spice blend. Arrange skin-side up on the prepared pan and roast for 15 minutes.

4. While the chicken begins roasting, prepare the vegetables:

   • 1 pound zucchini, cut into 1-inch half-moons
   • 1 red bell pepper, cut into wide strips
   • 4 ounces sweet onion, cut into thin wedges
   • 1 tablespoon extra-virgin olive oil
   • 1 1/4 teaspoons fine sea salt
   • 2 1/4 teaspoons Cajun spice blend

   Toss together in a large bowl until evenly coated.

5. Bring 1 1/2 cups water and 1/4 teaspoon fine sea salt to a boil in a small saucepan. Stir in 3/4 cup long-grain white rice, cover, reduce the heat to low, and cook for 18 minutes. Remove from the heat, leave covered for 5 minutes, and then fluff.

6. After the chicken has roasted for 15 minutes, arrange the seasoned vegetables around it in a single layer. Roast everything for another 20 to 25 minutes, until the vegetables are browned and the thickest part of the chicken reaches 175°F. Transfer the chicken to a plate and rest for 5 minutes.

7. Toss the roasted vegetables with 1 teaspoon apple cider vinegar. Divide the rice between two shallow bowls, add the vegetables, and top each serving with chicken.

Want more detail? See the temperature guide.

Ingredients

• Fresh Coho Salmon Fillet

  12 ounces $14.99
• Fresh On the Vine Red Tomatoes by the Bunch (4-5 tomatoes per bunch)

  12 ounces $2.49
• Private Selection™ Mild Hatch Chile Peppers

  4 ounces $1.79
• Jumbo Sweet Onions

  4 ounces $1.39
• Yukon Gold Potatoes

  12 ounces $1.29
• Garlic

  2 cloves $0.79
• Fresh Organic Lemon

  1 $1.29
• Flat-leaf parsley

  2 tablespoons chopped
• Diamond Crystal kosher salt

  4 3/4 teaspoons, divided
• Freshly ground black pepper

  3/4 teaspoon, divided
• Extra-virgin olive oil

  2 tablespoons plus 1 teaspoon, divided
• Water

  1/4 cup
• Smoked paprika

  1 teaspoon
• Sherry vinegar

  2 teaspoons
• Unsalted butter

  1 tablespoon

Instructions

1. Pat 12 ounces coho salmon dry and cut it into 2 portions. Season all over with 1 1/2 teaspoons Diamond Crystal kosher salt and 1/4 teaspoon freshly ground black pepper; refrigerate uncovered for 15 minutes while preparing the vegetables.

2. Prepare the produce:

   • Quarter 12 ounces Yukon Gold potatoes into bite-size pieces.
   • Core and chop 12 ounces on-the-vine red tomatoes.
   • Stem, seed, and thinly slice 4 ounces mild Hatch chile peppers.
   • Thinly slice 4 ounces jumbo sweet onion.
   • Mince 2 garlic cloves.
   • Chop 2 tablespoons flat-leaf parsley.
   • Cut 1 organic lemon into wedges.

3. Heat 1 tablespoon extra-virgin olive oil in a large skillet over medium-high heat. Add the prepared potatoes, 1/4 cup water, 1 1/4 teaspoons Diamond Crystal kosher salt, and 1/4 teaspoon freshly ground black pepper. Cover and steam for 7 minutes, then uncover and cook for 8 to 10 minutes, turning occasionally, until browned and tender. Transfer to a warm plate.

4. Meanwhile, heat 2 teaspoons extra-virgin olive oil in a second skillet over medium heat. Cook the prepared onion and Hatch chiles for 5 minutes until softened. Add the prepared garlic and 1 teaspoon smoked paprika; stir for 30 seconds. Add the prepared tomatoes, 2 teaspoons Diamond Crystal kosher salt, and 1/4 teaspoon freshly ground black pepper. Simmer for 8 to 10 minutes until saucy but still textured, then stir in 2 teaspoons sherry vinegar. Keep warm over low heat.

5. Wipe out the potato skillet and heat 2 teaspoons extra-virgin olive oil over medium-high heat. Add the salmon skin-side down and press gently for 15 seconds so the skin stays flat. Cook for 4 to 5 minutes until crisp, then turn and cook for 1 to 2 minutes. Add 1 tablespoon unsalted butter and spoon it over the fish until the thickest part reaches 125°F. Transfer the salmon to a plate and rest for 3 minutes.

6. Spoon the tomato-Hatch pipérade onto two warm plates and set the salmon on top. Arrange the crisp potatoes alongside, then finish with the prepared parsley and lemon wedges.

Want more detail? See the temperature guide.