Careme

Ingredients

• Private Selection® Italian Rigatoni

  6 oz $1.67
• Kroger® Ground Pork

  8 oz $3.99
• Organic Zucchini Squash

  3/4 lb, cut into half-moons $3.79
• Private Selection® Petite Medley Snacking Tomatoes

  8 oz, halved $3.50
• Jumbo Yellow Onions

  1/2 small onion, finely diced $1.49
• Garlic

  2 cloves, minced $0.79
• Simple Truth Organic® Basil

  1/2 oz, leaves torn $2.79
• Olive oil

  1 tablespoon
• Crushed red pepper flakes

  1/4 teaspoon, optional
• Parmesan cheese

  2 tablespoons grated, optional
• Salt and black pepper

  to taste

Instructions

1. Bring a medium pot of salted water to a boil; dice the onion, mince the garlic, halve the tomatoes, slice the zucchini into half-moons, and tear the basil leaves.
2. Cook the rigatoni until just al dente, reserving 1/2 cup pasta water before draining.
3. Meanwhile, heat olive oil in a large skillet over medium-high heat, add the ground pork, season with salt and pepper, and cook until browned, no longer pink, and at least 160°F, about 5–6 minutes.
4. Add the onion and cook for 2 minutes, then stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds.
5. Add the zucchini and cook, stirring occasionally, until lightly browned but still tender-crisp, about 4–5 minutes.
6. Stir in the tomatoes and cook until they begin to collapse and release juices, about 3 minutes; add a splash of reserved pasta water to make a light sauce.
7. Toss in the drained rigatoni, adding more pasta water as needed until glossy, then fold in most of the basil and adjust salt and pepper.
8. Plate in shallow bowls and finish with the remaining basil and Parmesan, if using.

Ingredients

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

  1 pound $4.49
• Simple Truth Organic® Jasmine Rice

  3/4 cup dry $4.99
• Cucumber

  1 large $0.99
• Green Top Red Radishes

  4 radishes $1.99
• Green Onions

  2 green onions $1.50
• Garlic

  2 cloves $0.79
• Ginger Root

  1 tablespoon grated $4.99
• Soy sauce

  3 tablespoons
• Rice vinegar

  2 tablespoons
• Gochujang

  1 tablespoon
• Brown sugar or honey

  1 tablespoon
• Toasted sesame oil

  2 teaspoons
• Neutral oil

  1 tablespoon
• Toasted sesame seeds

  1 teaspoon, optional
• Kosher salt

  to taste

Instructions

1. Rinse the jasmine rice, then combine it with 1 1/4 cups water and a pinch of salt in a small saucepan; bring to a boil, cover, reduce to low, and cook for 15 minutes, then let it steam off the heat for 10 minutes.
2. While the rice cooks, mince the garlic, grate the ginger, thinly slice the cucumber and radishes, and slice the green onions, keeping some green tops for garnish.
3. Whisk soy sauce, 1 tablespoon rice vinegar, gochujang, brown sugar or honey, sesame oil, garlic, ginger, and neutral oil in a bowl; add the chicken thighs and toss to coat for at least 10 minutes while the grill heats.
4. Heat a grill or grill pan to medium-high and oil the grates; remove the chicken from the marinade, letting excess drip off, and reserve the remaining marinade in a small saucepan.
5. Simmer the reserved marinade for 2 minutes until bubbling and slightly glossy; grill the chicken 5–7 minutes per side, brushing once with the boiled glaze, until browned and the thickest pieces reach 165°F.
6. Toss the cucumber, radishes, remaining 1 tablespoon rice vinegar, a pinch of salt, half the green onions, and sesame seeds if using; let stand 5 minutes so the vegetables lightly pickle.
7. Fluff the rice and divide it between two bowls or plates; top with grilled chicken, spoon over any remaining cooked glaze, pile the cucumber-radish salad alongside, and finish with the reserved green onion tops.

Ingredients

• Coho Salmon Fillet (Farm Raised)

  12 ounces, cut into 2 portions $8.99
• Fresh Sweet Corn on the Cob

  2 ears, husked $1.25
• Garlic

  3 cloves, minced $0.79
• Kroger® Fresh Lemons Bag

  1 lemon, zested and juiced $4.99
• Cucumber

  1 small cucumber, diced $0.99
• Private Selection® Petite Medley Snacking Tomatoes

  1 cup, halved $3.50
• Fresh Large Ripe Avocado

  1 avocado, diced $2.50
• Parsley

  2 tablespoons chopped $1.89
• Olive oil

  3 tablespoons, divided
• Ground cumin

  1 teaspoon
• Dried oregano

  1 teaspoon
• Honey or sugar

  1 teaspoon
• Kosher salt and black pepper

  to taste

Instructions

1. Preheat the oven to 425°F and line a sheet pan with parchment or foil; husk the corn, mince the garlic, zest and juice the lemon, halve the tomatoes, dice the cucumber and avocado, and chop the parsley.
2. In a small bowl, whisk the garlic, lemon zest, lemon juice, 2 tablespoons olive oil, cumin, oregano, honey, 3/4 teaspoon salt, and several grinds of black pepper to make a quick Cuban-style mojo.
3. Place the salmon portions on one side of the sheet pan and brush generously with about half of the mojo; set the corn on the other side, rub with the remaining 1 tablespoon olive oil, and season with salt and pepper.
4. Roast for 12 to 16 minutes, turning the corn once, until the salmon flakes easily and reaches 145°F in the thickest part; if the corn needs more color, remove the salmon to rest and roast the corn 3 to 5 minutes longer.
5. While the pan roasts, toss the tomatoes, cucumber, avocado, parsley, a spoonful of the remaining mojo, and a pinch of salt in a bowl; taste and add more lemon juice or pepper if needed.
6. Let the salmon rest for 3 minutes, then spoon any pan juices over the fish and cut each ear of corn in half if desired.
7. Plate each salmon portion with roasted corn and the tomato-cucumber-avocado salad alongside, finishing with extra parsley and a final drizzle of mojo.