Careme

Ingredients

• Foster Farms Fresh & Natural Cage Free Drumsticks Value Pack

  1 1/2 pounds $1.49
• Kroger® Sweet Corn on the Cob

  2 ears $4.99
• Fresh Organic Limes - Each

  1 lime $1.29
• Garlic

  3 cloves $0.79
• Neutral cooking oil

  2 tablespoons
• Apple cider vinegar

  1 tablespoon
• Brown sugar

  2 teaspoons
• Ground allspice

  1 1/2 teaspoons
• Dried thyme

  1 teaspoon
• Smoked paprika

  1 teaspoon
• Cayenne pepper

  1/4 teaspoon
• Kosher salt

  1 teaspoon
• Black pepper

  1/2 teaspoon

Instructions

1. Preheat a grill to medium, about 400°F. In a large bowl, mince 3 garlic cloves and combine them with the zest and juice of 1 lime, 1 tablespoon neutral cooking oil, 1 tablespoon apple cider vinegar, 2 teaspoons brown sugar, 1 1/2 teaspoons ground allspice, 1 teaspoon dried thyme, 1 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper, 3/4 teaspoon kosher salt, and 1/2 teaspoon black pepper.
2. Husk 2 ears Kroger® Sweet Corn on the Cob, then rub them with 1 tablespoon neutral cooking oil and 1/4 teaspoon kosher salt.
3. Pat 1 1/2 pounds Foster Farms Fresh & Natural Cage Free Drumsticks Value Pack dry, coat thoroughly in the prepared jerk marinade, and let stand for 15 minutes. Scrape off excess marinade and place the drumsticks on the hot grill; discard the used marinade.
4. Grill the drumsticks covered for 10 minutes, turn each piece, and add both prepared ears of corn to the grill.
5. Continue grilling everything for 10–12 minutes, turning periodically, until lightly charred and the thickest pieces register at least 165°F away from the bone.
6. Transfer everything to a clean platter, rest the grilled pieces for 5 minutes, and divide between two plates.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin

  12 ounces $2.99
• Japanese Eggplant

  12 ounces $4.99
• Private Selection® Walla Walla Sweet Onions

  4 ounces $3.99
• Nishiki® Premium Brown Rice

  3/4 cup $3.59
• Garlic

  1 clove $0.79
• Organic Ginger Root

  1 teaspoon grated $3.99
• Water

  1 1/2 cups plus 2 tablespoons
• White miso paste

  1 tablespoon
• Low-sodium soy sauce

  1 tablespoon
• Rice vinegar

  1 tablespoon
• Honey

  1 tablespoon
• Neutral cooking oil

  4 teaspoons
• Kosher salt

  3/4 teaspoon
• Black pepper

  1/4 teaspoon
• Toasted sesame seeds

  1 teaspoon

Instructions

1. Slice 12 ounces pork tenderloin into 1-inch medallions, cut 12 ounces Japanese eggplant into 3/4-inch pieces, thinly slice 4 ounces Walla Walla sweet onion, mince 1 garlic clove, and grate 1 teaspoon ginger.
2. Combine 3/4 cup brown rice, 1 1/2 cups water, and 1/4 teaspoon kosher salt in a saucepan. Bring to a boil, cover, reduce the heat to low, and simmer for 40 minutes; remove from the heat and keep covered for 5 minutes.
3. Pat the 12 ounces sliced pork dry and season it with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Heat 2 teaspoons neutral oil in a large skillet over medium-high heat and sear the pork for about 3 minutes per side, until browned and at least 145°F in the center.
4. Transfer the 12 ounces seared pork to a plate and let it rest for 5 minutes. Add 2 teaspoons neutral oil, 12 ounces eggplant, 4 ounces sliced Walla Walla sweet onion, and 1/4 teaspoon kosher salt to the skillet; cook over medium-high heat for 7 minutes, stirring occasionally, until browned and tender.
5. Whisk 1 tablespoon white miso, 1 tablespoon low-sodium soy sauce, 1 tablespoon rice vinegar, 1 tablespoon honey, 2 tablespoons water, 1 minced garlic clove, and 1 teaspoon grated ginger in a small bowl. Pour the glaze into the skillet, return the 12 ounces rested pork and its juices, and cook for 2 minutes, turning the pork until glossy and hot.
6. Fluff the brown rice cooked from 3/4 cup dry rice, divide it between two bowls, and top with the 12 ounces glazed pork, 12 ounces eggplant, and 4 ounces Walla Walla sweet onion; finish with 1 teaspoon toasted sesame seeds and serve.

Ingredients

• Fresh Sockeye Salmon Fillet Wild Caught (sustainably sourced)

  12 ounces, cut into 2 fillets $14.99
• Zucchini

  12 ounces $1.79
• Fresh Sweet Corn on the Cob

  2 ears $0.99
• Private Selection® Walla Walla Sweet Onions

  6 ounces $3.99
• Fresh Blueberries

  4 ounces $3.99
• Fresh Lemon

  1 medium $4.99
• Simple Truth Organic® Baby Dill

  2 tablespoons, chopped $2.49
• Extra-virgin olive oil

  2 tablespoons
• Dijon mustard

  1 tablespoon
• Honey

  2 teaspoons
• Apple cider vinegar

  1 teaspoon
• Kosher salt

  3/4 teaspoon
• Black pepper

  1/4 teaspoon

Instructions

1. Preheat the oven to 425°F and line a large rimmed sheet pan with parchment paper.
2. Slice 12 ounces zucchini into 1/2-inch half-moons, cut the kernels from 2 ears sweet corn, and thinly slice 4 ounces Walla Walla sweet onion. Toss them on the prepared pan with 1 1/2 tablespoons extra-virgin olive oil, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper; roast for 10 minutes.
3. Zest and juice 1 medium lemon, then whisk both with 1 tablespoon Dijon mustard and 2 teaspoons honey. Rub 12 ounces sockeye salmon with 1/2 tablespoon extra-virgin olive oil and season with 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper; brush with the lemon glaze.
4. Stir the vegetables, place the glazed fillets among them, and roast everything for 10–12 minutes, until the vegetables are browned and the thickest part of each fillet reaches 145°F.
5. While the sheet pan roasts, combine 4 ounces blueberries, 2 ounces finely diced Walla Walla sweet onion, 2 tablespoons chopped baby dill, 1 teaspoon apple cider vinegar, and 1/4 teaspoon kosher salt, lightly crushing some of the berries; let the finished sheet pan stand for 3 minutes.
6. Divide the sheet-pan contents between two plates and spoon the blueberry-dill relish over the fillets.