Careme

Ingredients

• Fresh Sockeye Salmon Fillet Wild Caught (sustainably sourced)

  12 oz, skin-on if available $15.99
• Fresh Sweet Corn on the Cob-Each

  2 ears $0.50
• Fresh Rainier Cherries in Bag

  1/2 lb, pitted and chopped $6.99
• Private Selection® Walla Walla Sweet Onions

  1/3 cup finely diced $3.99
• Fresh Organic Lemon - Each

  1 lemon, zested and juiced $1.29
• Parsley

  1/4 cup chopped $1.29
• Fresh Jalapeno Peppers

  1 small, seeded and minced, optional $1.99
• Olive oil

  2 tablespoons, divided
• Kosher salt

  3/4 teaspoon, divided
• Black pepper

  1/2 teaspoon
• Smoked paprika

  1/2 teaspoon
• King Estate Pinot Gris

  750 ml $16.99

Instructions

1. Heat a grill to medium-high and clean the grates well. Pat the salmon dry, cut it into 2 portions, and season with 1 tablespoon olive oil, lemon zest, smoked paprika, 1/2 teaspoon salt, and black pepper.
2. Shuck the corn, brush lightly with a little olive oil, and season with a pinch of salt. Pit and chop the cherries, finely dice the Walla Walla onion, mince the jalapeño if using, chop the parsley, and juice the lemon.
3. Grill the corn first, turning every few minutes, until lightly charred and tender, 8 to 10 minutes. Transfer to a cutting board to cool slightly.
4. Place the salmon skin-side down on the grill. Cook without moving until the skin is crisp and the fish is mostly opaque, 6 to 8 minutes; flip carefully and grill 1 to 2 minutes more, just until the center reaches 125–130°F for medium or flakes easily.
5. Cut the kernels from the grilled corn. In a bowl, mix the corn, cherries, Walla Walla onion, parsley, jalapeño, lemon juice, remaining olive oil, and remaining salt; taste and adjust with more lemon or pepper.
6. Let the salmon rest for 3 minutes while the salsa juices mingle.
7. Plate each salmon portion with a generous spoonful of cherry-corn salsa over the top and extra salsa alongside.

Ingredients

• Kroger® Extra Large Raw Shrimp Peeled and Deveined Tail Off

  12 oz $6.00
• Organic Baby Bok Choy

  8 oz, halved or quartered lengthwise $2.99
• Butterfly Brand Pad Thai Noodle

  6 oz $3.59
• Private Selection® Seedless Sweet Peppers

  1 cup thinly sliced $4.99
• Green Onions

  3, sliced; whites and greens separated $1.19
• Spice World™ Fresh Peeled Ginger Bag

  1 tablespoon finely grated $3.99
• Kroger® Peeled Garlic

  2 cloves, minced $2.99
• Fresh Organic Limes

  1 lime, juiced $1.29
• Simple Truth Organic® Thai Basil Container

  1/3 cup leaves $2.49
• neutral cooking oil

  2 tablespoons
• low-sodium soy sauce

  2 tablespoons
• fish sauce

  1 tablespoon
• brown sugar

  2 teaspoons
• chili-garlic sauce or red pepper flakes

  1–2 teaspoons, to taste
• water

  2 tablespoons

Instructions

1. Soak or cook the rice noodles according to package directions until just pliable, then drain, rinse briefly with cool water, and toss with a few drops of oil to prevent sticking.
2. Pat the shrimp very dry; halve or quarter the baby bok choy lengthwise, slice the sweet peppers and green onions, mince the garlic, grate the ginger, and whisk soy sauce, fish sauce, lime juice, brown sugar, chili-garlic sauce, and water in a small bowl.
3. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat until shimmering; add the shrimp in a single layer and stir-fry 1–2 minutes per side, just until pink and nearly cooked through, then transfer to a plate.
4. Add the remaining 1 tablespoon oil to the pan, then stir-fry the bok choy cut-side down for 2 minutes until lightly browned; add sweet peppers and the white parts of the green onions and cook 2 minutes more.
5. Add garlic and ginger and stir for 30 seconds until fragrant, then add the drained noodles and sauce, tossing constantly for 1–2 minutes so the noodles absorb the sauce.
6. Return the shrimp and any juices to the pan and toss for 1–2 minutes, until the shrimp are fully opaque and the noodles are glossy; add a splash of water if the pan looks dry.
7. Turn off the heat, fold in Thai basil and green onion tops, then plate in shallow bowls with extra lime wedges or chili flakes if desired.

Ingredients

• Foster Farms Fresh & Natural Chicken Thighs Value Pack, preferably bone-in skin-on thighs

  1 lb $2.79
• Fresh Green Beans

  8 oz, trimmed $2.19
• Fresh Sweet Corn on the Cob-Each

  2 ears, kernels cut off $0.50
• Private Selection® Walla Walla Sweet Onions

  1/2 medium onion, thinly sliced $3.29
• Organic Cilantro

  1/2 bunch, tender stems included $1.69
• Fresh Organic Limes - Each

  1 lime, zested and juiced $1.29
• Fresh Jalapeno Peppers

  1 small jalapeño, seeded if desired $1.99
• Garlic

  2 cloves $0.79
• Olive oil

  2 tablespoons, divided
• Mayonnaise

  3 tablespoons
• Ground cumin

  1 teaspoon
• Smoked paprika

  1 teaspoon
• Dried oregano

  1/2 teaspoon
• Kosher salt and black pepper

  to taste
• Dog Point Vineyard Sauvignon Blanc White Wine

  750 ml $20.99

Instructions

1. Preheat the oven to 425°F. Trim the green beans, cut the corn kernels from the cobs, thinly slice the Walla Walla onion, zest and juice the lime, mince 1 garlic clove, and pat the chicken thighs very dry.
2. Season the chicken with 1 tablespoon olive oil, lime zest, cumin, smoked paprika, oregano, 3/4 teaspoon salt, and black pepper, rubbing the spices all over the thighs while keeping the skin as dry as possible.
3. Make the green sauce in a mini food processor or immersion-blender cup, or finely chop by hand: combine cilantro, jalapeño, remaining garlic clove, mayonnaise, lime juice, 1 tablespoon water, and a pinch of salt until spoonable; refrigerate while the chicken cooks.
4. Heat an oven-safe skillet over medium-high heat. Sear the chicken skin-side down for 5 minutes, then flip and sear 2 minutes more.
5. Transfer the skillet to the oven and roast until the thickest part of the chicken reaches 165°F, about 15–22 minutes for bone-in thighs. If using boneless thighs, start checking after 8–10 minutes in the oven. Rest the chicken on a plate for 5 minutes.
6. Careful: the skillet handle will be extremely hot, so keep an oven mitt or dry towel over the handle while finishing the vegetables on the stove. Leave about 1 tablespoon drippings in the skillet, set over medium heat, add the onion and cook 2 minutes, then add green beans, corn, minced garlic, a pinch of salt, and a splash of water; sauté 5–7 minutes until crisp-tender and glossy.
7. Plate the green bean-corn sauté, top with the sear-roasted chicken thighs, spoon the cilantro sauce over the chicken, and serve with extra sauce on the side.