Careme

Ingredients

• Fresh Sockeye Salmon Fillet Wild Caught (sustainably sourced)

  12 oz, cut into 2 portions $15.99
• Fresh Sweet Corn on the Cob-Each

  2 ears, husked $0.75
• Private Selection® Walla Walla Sweet Onions

  1 small onion or 1/2 large onion, sliced into 1/2-inch rounds $3.29
• Fresh Red Hothouse Bell Pepper

  1 pepper, halved and seeded $1.67
• Fresh Anaheim Peppers

  1 pepper, halved and seeded $2.99
• Fresh On the Vine Red Tomatoes by the Bunch

  2 medium tomatoes, halved $1.99
• Garlic

  1 clove, finely grated or minced $0.79
• Fresh Organic Lemon - Each

  1 lemon, zested and juiced $1.29
• Parsley

  1/4 cup chopped $1.29
• Olive oil

  3 tablespoons, divided
• Sherry vinegar or red wine vinegar

  1 tablespoon
• Smoked paprika

  1 teaspoon
• Red pepper flakes

  pinch, optional
• Kosher salt and black pepper

  to taste

Instructions

1. Preheat the grill to medium-high and oil the grates. Pat the salmon dry, then season with salt, pepper, 1/2 teaspoon smoked paprika, lemon zest, and 1 tablespoon olive oil; let it sit while you prep the vegetables.
2. Brush the corn, onion rounds, bell pepper, Anaheim pepper, and tomato halves with 1 tablespoon olive oil, then season with salt and pepper.
3. Grill the corn and onion for 10–12 minutes, turning occasionally, until charred and tender. Grill the peppers for 6–8 minutes until blistered, and grill the tomatoes cut-side down for 2–3 minutes until lightly charred and juicy.
4. Transfer the vegetables to a board. Cut the corn kernels from the cobs, dice the peppers and tomatoes, and roughly chop the onion; combine them in a bowl with garlic, parsley, vinegar, lemon juice, remaining 1 tablespoon olive oil, remaining 1/2 teaspoon smoked paprika, and red pepper flakes if using.
5. Place the salmon skin-side down on the grill and cook for 5–7 minutes, then carefully flip and grill 1–3 minutes more, until the thickest part reaches 125–130°F for medium or 145°F for fully cooked.
6. Rest the salmon for 3 minutes while you taste the charred corn pipérade and adjust with salt, pepper, or more lemon juice.
7. Spoon the warm corn-pipérade onto plates, set the grilled sockeye on top, and finish with extra parsley and any remaining lemon wedges.

Ingredients

• Foster Farms Fresh & Natural Chicken Thighs Value Pack

  1 lb bone-in, skin-on chicken thighs, about 2 large thighs $2.79
• Zucchini

  1 medium, cut into half-moons $1.29
• Fresh Sweet Corn on the Cob-Each

  2 ears, kernels cut from cobs $0.75
• Private Selection® Walla Walla Sweet Onions

  1/2 medium onion, diced $3.99
• Fresh On the Vine Red Tomatoes by the Bunch

  1 large tomato, diced $1.99
• Fresh Jalapeno Peppers

  1 small jalapeño, seeded and minced $1.99
• Organic Cilantro

  1/4 cup chopped $1.69
• Fresh Organic Limes - Each

  1 lime, halved $1.29
• Kroger® Jasmine Rice

  2/3 cup dry rice $3.69
• Olive oil or neutral oil

  1 teaspoon, if needed
• Chili powder

  1 teaspoon
• Ground cumin

  1 teaspoon
• Garlic powder

  1/2 teaspoon
• Kosher salt and black pepper

  to taste

Instructions

1. Prep the produce first: dice the Walla Walla onion and tomato, mince the jalapeño, cut the zucchini into half-moons, cut the corn kernels from the cobs, chop the cilantro, and halve the lime.
2. Rinse the rice, then combine it in a small saucepan with 1 cup water and a pinch of salt; bring to a boil, cover, reduce to low, cook for 15 minutes, then turn off the heat and let it steam while you finish the skillet.
3. Pat the chicken thighs very dry and season all over with chili powder, cumin, garlic powder, 3/4 teaspoon salt, and black pepper.
4. Heat a large skillet over medium-high heat; add the oil only if the pan is dry, then place the chicken skin-side down and sear for 7–8 minutes until well browned and much of the fat has rendered. Flip and cook 4 minutes more, then transfer the chicken to a plate.
5. Spoon off excess rendered fat, leaving about 1 tablespoon in the skillet. Add the onion, jalapeño, and corn and sauté for 4 minutes, scraping up browned bits, until the onion softens and the corn brightens.
6. Stir in the tomato, 1/3 cup water, and a pinch of salt, then nestle the chicken back in skin-side up so the browned skin stays above the sauce. Simmer uncovered over medium-low heat for 10 minutes, adding a splash of water if the pan gets dry.
7. Add the zucchini around the chicken and simmer uncovered for 5–7 minutes more, until the zucchini is just tender and the chicken reaches 165°F at the thickest part.
8. Fluff the rice and divide it between two shallow bowls; spoon the zucchini-corn tomato mixture over the rice, top with the chicken skin-side up, and finish with cilantro and lime juice.

Ingredients

• Kroger® Fresh Natural Pork Loin Boneless

  12 oz piece $1.99
• Fresh Green Beans

  10 oz, trimmed $2.19
• Yukon Gold Potatoes

  10 oz, cut into 1-inch chunks $1.29
• Private Selection® Walla Walla Sweet Onions

  1/2 medium onion, cut into wedges $3.99
• Private Selection™ Fresh Skylar Rae Super Sweet Washington Cherries

  1/2 cup, pitted and halved $5.99
• Simple Truth Organic® Thyme

  1 teaspoon chopped leaves $2.49
• Garlic

  1 clove, finely grated or minced $0.79
• Dijon mustard

  1 tablespoon
• Olive oil

  2 tablespoons, divided
• Red wine vinegar

  2 teaspoons
• Honey

  1 teaspoon
• Kosher salt and black pepper

  to taste

Instructions

1. Preheat the oven to 425°F and line a rimmed sheet pan with parchment or foil; trim the pork of excess surface fat, trim the green beans, cut the potatoes, slice the Walla Walla onion, and pit and halve the cherries.
2. In a small bowl, mix the Dijon mustard, thyme, garlic, 2 teaspoons olive oil, 1/2 teaspoon kosher salt, and several grinds of black pepper; rub this mixture all over the pork and let it sit at room temperature while the potatoes start roasting.
3. Toss the potatoes and Walla Walla onion on the sheet pan with 2 teaspoons olive oil, salt, and pepper, spread them cut-side down where possible, and roast for 20 minutes.
4. Toss the green beans with 2 teaspoons olive oil, a pinch of salt, and pepper; remove the sheet pan from the oven, stir the potatoes and onions, then place the pork in the center and scatter the green beans around it.
5. Roast for 12–15 minutes, checking early, until the pork reaches 145°F in the thickest part and the green beans are crisp-tender; if the pork finishes before the vegetables, transfer it to a board and return the pan to the oven for a few extra minutes.
6. Rest the pork for 5 minutes; meanwhile, toss the hot potatoes, onions, and green beans with the cherries, red wine vinegar, honey, and any remaining 2 teaspoons olive oil so the cherries soften slightly and make glossy pan juices.
7. Slice the pork against the grain, then plate with the roasted potatoes, green beans, Walla Walla onion, and cherry-Dijon pan juices spooned over the top.