Careme

Ingredients

• Foster Farms Fresh & Natural Cage Free Chicken Thighs Value Pack

  1 1/2 pounds $2.79
• Fresh Red Hothouse Bell Pepper

  1 large pepper $1.67
• Smart Way™ Jasmine Rice

  3/4 cup dry $3.59
• Simple Truth Organic® Thai Basil Container

  0.5 ounce $2.49
• Garlic

  3 cloves $0.79
• Spice World™ Fresh Peeled Ginger Bag

  1 tablespoon grated $3.99
• Fresh Organic Limes - Each

  1 lime $1.29
• Fine sea salt

  3.5 grams, divided
• Water

  1 1/4 cups plus 2 tablespoons, divided
• Fish sauce

  1 1/2 tablespoons
• Low-sodium soy sauce

  1 tablespoon
• Light brown sugar

  2 teaspoons
• Cornstarch

  1 teaspoon
• Crushed red pepper flakes

  1/4 teaspoon
• Neutral cooking oil

  2 tablespoons

Instructions

1. Remove the skin and bones from 1 1/2 pounds chicken thighs, then cut the meat into 1-inch pieces. Toss with 2 grams fine sea salt and let stand for at least 10 minutes while you start the rice.

2. Rinse 3/4 cup jasmine rice until the water is mostly clear. Combine it in a small saucepan with 1 1/4 cups water and 1.5 grams fine sea salt. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.

3. While the rice cooks, whisk together the stir-fry sauce:

   • 1 1/2 tablespoons fish sauce
   • 1 tablespoon low-sodium soy sauce
   • 2 teaspoons light brown sugar
   • 1 teaspoon cornstarch
   • 1/4 teaspoon crushed red pepper flakes
   • 2 tablespoons water

   Set the sauce aside.

4. Prepare the vegetables and aromatics:

   • Thinly slice 1 large red bell pepper.
   • Mince 3 garlic cloves.
   • Finely grate 1 tablespoon peeled ginger.
   • Pick the leaves from 0.5 ounce Thai basil.

   Keep the sliced pepper, combined garlic and ginger, and basil separate.

5. Heat a large skillet or wok over medium-high heat until very hot. Add 2 tablespoons neutral cooking oil, followed by the seasoned chicken in a single layer. Cook undisturbed for 2 minutes, then stir-fry for 3 to 4 minutes until lightly browned.

6. Add the sliced pepper and stir-fry for 2 minutes so it remains slightly crisp. Add the garlic and ginger and cook for 30 seconds. Stir the sauce again, pour it into the pan, and toss for 1 to 2 minutes until glossy and the chicken reaches 175°F.

7. Remove the skillet from the heat. Add the Thai basil and squeeze in the juice from 1 lime, tossing just until the basil wilts.

8. Fluff the jasmine rice, divide it between two shallow bowls, and spoon the Thai basil chicken and red pepper stir-fry over the top.

Want more detail? See the temperature guide.

Ingredients

• Kroger® Fresh Natural Pork Loin Boneless

  1 lb $1.99
• Fresh Sweet Corn on the Cob-Each

  2 ears $0.33
• Fresh Red Hothouse Bell Pepper

  1 pepper $1.67
• Fresh Large Green Bell Pepper

  1 pepper $0.89
• Fresh Roma Tomato

  8 oz $1.29
• Jumbo Sweet Onions

  4 oz $1.19
• Garlic

  1 clove
• Extra-virgin olive oil

  2 tablespoons
• Smoked paprika

  1 1/2 teaspoons
• Diamond Crystal kosher salt

  10 g
• Ground black pepper

  1/2 teaspoon
• Sherry vinegar

  2 teaspoons

Instructions

1. Heat a gas or charcoal grill to medium-high, about 425°F, leaving one cooler area for managing flare-ups.

2. Cut 1 lb boneless pork loin crosswise into 2 thick, evenly sized chops. Rub with 2 teaspoons extra-virgin olive oil, 1 teaspoon smoked paprika, 5.5 g Diamond Crystal kosher salt, and 1/4 teaspoon ground black pepper; let stand for 15 minutes while preparing the vegetables.

3. Prepare the summer vegetables:

   • Shuck 2 ears sweet corn.
   • Thinly slice 1 red bell pepper.
   • Thinly slice 1 green bell pepper.
   • Dice 8 oz Roma tomatoes.
   • Thinly slice 4 oz sweet onion.
   • Mince 1 garlic clove.

   Rub the corn with 2 teaspoons extra-virgin olive oil and season it with 2 g Diamond Crystal kosher salt.

4. Set a grill-safe skillet over direct heat. Add 2 teaspoons extra-virgin olive oil, then cook the onion and peppers for 6–8 minutes, stirring occasionally, until softened and lightly charred. Stir in the garlic, tomatoes, 1/2 teaspoon smoked paprika, 2.5 g Diamond Crystal kosher salt, and 1/4 teaspoon ground black pepper; cook for 4–5 minutes. Stir in 2 teaspoons sherry vinegar, then move the finished piperade to the cooler area of the grill.

5. Grill the seasoned pork over direct heat for 4–6 minutes per side, closing the lid between turns, until lightly charred and the center reaches a pull temperature of 140°F. Transfer to a board and rest for 5 minutes.

6. While the pork cooks, grill the seasoned corn for 10–12 minutes, turning every few minutes, until tender and charred in spots.

7. Spoon the warm piperade onto two plates. Slice the rested pork, arrange it over the piperade, and serve each portion with an ear of grilled corn.

Want more detail? See the temperature guide.

Ingredients

• Fresh Coho Salmon Fillet

  1 pound $14.99
• Zucchini

  1 pound $1.79
• Red Potatoes

  12 ounces $1.29
• Shallots

  2 ounces $3.99
• Fresh Organic Lemon

  1 $1.29
• Simple Truth Organic® Baby Dill

  0.25 ounce, finely chopped (about 2 tablespoons) $2.49
• Extra-virgin olive oil

  2 tablespoons
• Fine sea salt

  13 grams
• Freshly ground black pepper

  3/4 teaspoon
• Dry white wine

  1/4 cup
• Dijon mustard

  1 teaspoon
• Cold unsalted butter

  4 tablespoons, cubed

Instructions

1. Preheat the oven to 425°F and line a large rimmed sheet pan with parchment paper. Cut 12 ounces red potatoes into 3/4-inch pieces. Trim 1 pound zucchini, halve it lengthwise, and cut it into thick half-moons. Mince 2 ounces shallots. Zest 1 lemon to yield 1 teaspoon zest, then juice it to yield 2 tablespoons juice.

2. Pat 1 pound coho salmon dry and check for pin bones. Season it evenly with 5 grams fine sea salt and 1/4 teaspoon black pepper, then refrigerate uncovered while the potatoes begin roasting.

3. Toss the potatoes with 1 tablespoon extra-virgin olive oil, 4 grams fine sea salt, and 1/4 teaspoon black pepper. Arrange them cut-side down on one side of the prepared pan and roast for 18 minutes.

4. Toss the zucchini with 1/2 tablespoon extra-virgin olive oil, 4 grams fine sea salt, and 1/4 teaspoon black pepper. Turn the potatoes, add the zucchini to the pan, and make room in the center for the salmon.

5. Brush the salmon with 1/2 tablespoon extra-virgin olive oil and sprinkle it with the prepared lemon zest and 1 tablespoon chopped dill. Place it skin-side down in the center of the pan. Roast everything for 9–12 minutes, until the salmon is just opaque and reaches a pull temperature of 125°F and the vegetables are tender and browned. Rest the salmon for 3 minutes.

6. While the salmon roasts, combine the following in a small saucepan:

   • 1/4 cup dry white wine
   • 2 ounces minced shallots
   • 2 tablespoons prepared lemon juice
   • 1 teaspoon Dijon mustard

   Simmer over medium heat for 3–4 minutes, until reduced to about 2 tablespoons.

7. Reduce the heat to low. Whisk 4 tablespoons cold cubed unsalted butter into the reduction one piece at a time, allowing each piece to emulsify before adding the next. Remove the lemon-dill beurre blanc from the heat and stir in 1 tablespoon chopped dill; keep warm without boiling.

8. Divide the roasted potatoes and zucchini between two warm plates. Plate the rested coho salmon alongside them and spoon the lemon-dill beurre blanc over and around the fish.

Want more detail? See the temperature guide.