Careme

Ingredients

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

  1 lb $5.99
• Fresh Sweet Corn on the Cob-Each

  2 ears $0.75
• Green Onions

  3 green onions $1.19
• Garlic

  2 cloves $0.79
• Fresh Jalapeno Peppers

  1 small pepper $1.99
• Fresh Organic Limes - Each

  1 lime $1.29
• Olive oil

  2 tablespoons
• Light brown sugar

  2 teaspoons
• Ground allspice

  1 teaspoon
• Dried thyme

  1 teaspoon
• Ground cinnamon

  1/4 teaspoon
• Kosher salt

  1 1/4 teaspoons
• Black pepper

  1/2 teaspoon

Instructions

1. Heat a gas or charcoal grill to medium-high, about 425°F, and clean and oil the grates.
2. Finely chop 3 green onions, 2 garlic cloves, and 1 small jalapeño. Mix them with the zest and juice of 1 lime, 1 1/2 tablespoons olive oil, 2 teaspoons light brown sugar, 1 teaspoon ground allspice, 1 teaspoon dried thyme, 1/4 teaspoon ground cinnamon, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Coat 1 lb chicken thighs thoroughly and marinate for 15 minutes.
3. Rub 2 ears corn with 1/2 tablespoon olive oil and season with 1/4 teaspoon kosher salt.
4. Grill 1 lb marinated chicken thighs with the lid closed for 6–8 minutes per side, until lightly charred and the thickest pieces reach 165°F. Grill 2 ears seasoned corn alongside them for 10–12 minutes, turning every few minutes until browned in spots.
5. Transfer everything to a clean platter and rest for 5 minutes.
6. Slice 1 lb rested chicken and divide it with 2 ears charred corn between two plates, spooning the resting juices over the chicken.

Ingredients

• Simple Truth® Natural Ground Lamb

  10 oz $10.99
• Japanese Eggplant

  10 oz $4.99
• Kroger® Pearl Couscous

  4 oz $2.49
• Fresh Roma Tomato

  8 oz $1.49
• Jumbo Yellow Onion

  4 oz $0.99
• Garlic

  2 cloves $0.79
• Olive oil

  1 1/2 tablespoons
• Red wine vinegar

  2 teaspoons
• Water

  3/4 cup
• Kosher salt

  2 teaspoons
• Ground cumin

  1 teaspoon
• Smoked paprika

  1/2 teaspoon
• Dried oregano

  1/2 teaspoon
• Crushed red pepper

  1/4 teaspoon
• Black pepper

  1/4 teaspoon

Instructions

1. Dice 10 ounces Japanese eggplant and 4 ounces yellow onion. Dice 8 ounces Roma tomato, keeping two 4-ounce portions separate, and mince 2 garlic cloves.
2. Mix one 4-ounce portion diced Roma tomato with 2 teaspoons red wine vinegar, 1/2 tablespoon olive oil, and 1/4 teaspoon kosher salt; set the relish aside.
3. Bring 3/4 cup water and 1/2 teaspoon kosher salt to a boil in a small saucepan. Stir in 4 ounces pearl couscous, cover, and simmer over low heat for 8 minutes; remove from the heat and let stand, covered, for 5 minutes.
4. Meanwhile, season 10 ounces ground lamb with 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Sauté the seasoned 10 ounces ground lamb in a large skillet over medium-high heat for 6 to 8 minutes, breaking it into crumbles, until browned and cooked to 160°F; transfer it to a plate, leaving the rendered fat in the skillet.
5. Add 1 tablespoon olive oil, 10 ounces diced Japanese eggplant, 4 ounces diced yellow onion, and 1/2 teaspoon kosher salt to the skillet. Sauté over medium-high heat for 7 to 9 minutes, until the onion is soft and the eggplant is golden and tender.
6. Add 2 minced garlic cloves, the second 4-ounce portion diced Roma tomato, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon dried oregano, and 1/4 teaspoon crushed red pepper to the skillet; sauté for 2 minutes. Return the lamb cooked from 10 ounces ground lamb and sauté for 2 to 3 minutes, until hot.
7. Fluff the contents of the covered saucepan and divide them between two shallow bowls. Top each bowl with half the skillet mixture and half the prepared relish, then serve hot.

Ingredients

• Fresh Sockeye Salmon Fillet Wild Caught (sustainably sourced)

  12 oz $15.99
• Cucumber

  1 $0.89
• Kroger® Jasmine Rice

  1/2 cup dry $3.89
• Green Onions

  2 $1.19
• Fresh Peeled Ginger

  1 teaspoon finely grated $3.99
• Garlic

  1 clove, finely grated $0.79
• Gochujang

  2 tablespoons
• Low-sodium soy sauce

  2 teaspoons
• Rice vinegar

  2 tablespoons
• Honey

  1 tablespoon
• Toasted sesame oil

  2 teaspoons
• Neutral cooking oil

  1 teaspoon
• Sesame seeds

  2 teaspoons
• Kosher salt

  6.95 grams, divided
• Water

  3/4 cup

Instructions

1. Heat the oven to 425°F and line a small rimmed sheet pan with parchment. Rinse 1/2 cup jasmine rice, then combine it in a small saucepan with 3/4 cup water and 2.7 grams kosher 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.
2. While the rice cooks, thinly slice 1 cucumber. Thinly slice 2 green onions, reserving 1 green onion for the salad and 1 green onion for garnish. Finely grate 1 teaspoon peeled ginger and 1 garlic clove.
3. Toss 1 sliced cucumber and 1 sliced green onion with 2 tablespoons rice vinegar, 1 teaspoon low-sodium soy sauce, 1 teaspoon toasted sesame oil, and 1 teaspoon sesame seeds. Refrigerate the cucumber salad until plating.
4. Stir together 2 tablespoons gochujang, 1 teaspoon low-sodium soy sauce, 1 tablespoon honey, 1 teaspoon toasted sesame oil, 1 teaspoon grated ginger, and 1 grated garlic clove to make the glaze.
5. Pat 12 ounces sockeye salmon dry, rub it with 1 teaspoon neutral cooking oil, and season it evenly with 4.25 grams kosher salt. Roast the 12 ounces salmon for 4 minutes, brush it with all of the glaze, and roast for 2 to 4 minutes more, checking early and removing it when the thickest part reaches 145°F.
6. Fluff the cooked rice made from 1/2 cup dry jasmine rice and divide it between two shallow bowls. Add the cucumber salad made from 1 cucumber and divide the 12 ounces glazed salmon between the bowls; finish with 1 sliced green onion and 1 teaspoon sesame seeds.