Careme

Ingredients

• Fresh Sockeye Salmon Fillet Wild Caught (sustainably sourced)

  12 oz $14.99
• Fresh Sweet Corn on the Cob-Each

  2 ears $0.99
• Organic Cilantro

  1/2 cup packed leaves and tender stems $1.69
• Fresh Jalapeno Peppers

  1 small jalapeño, stemmed and chopped $1.99
• Fresh Organic Limes - Each

  1 lime, yielding 1 tsp zest and 2 tbsp juice $1.29
• Kroger® Whole Garlic Bulbs

  1 garlic clove $2.49
• Plain Greek yogurt

  1/2 cup
• Mayonnaise

  1 tbsp
• Honey

  1 tsp
• Olive oil

  4 tsp
• Ground cumin

  1 tsp
• Smoked paprika

  1 tsp
• Kosher salt

  3/4 tsp
• Black pepper

  1/4 tsp

Instructions

1. Preheat a gas or charcoal grill to medium-high, about 425–450°F, for 10 minutes; clean the grates and set out a blender or food processor.
2. Blend 1/2 cup packed cilantro, 1 small chopped jalapeño, 1 garlic clove, 1/2 cup plain Greek yogurt, 1 tablespoon mayonnaise, 2 tablespoons lime juice, 1 teaspoon honey, and 1/4 teaspoon kosher salt until mostly smooth; transfer the sauce to a serving bowl.
3. Shuck 2 ears corn and rub them with 2 teaspoons olive oil, 1/2 teaspoon ground cumin, 1/2 teaspoon smoked paprika, and 1/4 teaspoon kosher salt. Grill the 2 ears for 5 minutes, turning twice.
4. Pat 12 ounces salmon dry and rub it with 2 teaspoons olive oil, 1 teaspoon lime zest, 1/2 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Turn the 2 corn ears, place the seasoned fillet skin-side down on the grill, and close the lid. Grill everything for 3–4 minutes, flip the fillet, and cook for 3–4 minutes more, turning the corn as needed, until the fish reaches 145°F and the corn is lightly charred; rest the fish for 3 minutes.
5. Divide the grilled fillet and charred corn evenly between 2 plates, spoon the prepared green sauce over the top, and serve the extra sauce alongside.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin

  12 oz $2.99
• Zucchini

  12 oz $1.79
• Private Selection® Walla Walla Sweet Onions

  6 oz $3.99
• Extra-virgin olive oil

  2 tablespoons
• Smoked paprika

  1 1/2 teaspoons
• Kosher salt

  1 teaspoon
• Black pepper

  1/2 teaspoon
• Sherry vinegar

  1 tablespoon
• Honey

  1 teaspoon
• Garlic

  2 cloves

Instructions

1. Heat the oven to 425°F. Pat 12 ounces pork tenderloin dry; cut 12 ounces zucchini into thick half-moons, thinly slice 6 ounces Walla Walla sweet onion, and mince 2 garlic cloves.
2. Rub 12 ounces pork tenderloin with 1 tablespoon extra-virgin olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper; place it in the center of a rimmed sheet pan.
3. Toss 12 ounces zucchini and 6 ounces Walla Walla sweet onion with 1 tablespoon extra-virgin olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper; spread the vegetables around the pork in one layer.
4. Roast 12 ounces pork tenderloin, 12 ounces zucchini, and 6 ounces Walla Walla sweet onion for 12 minutes.
5. Stir 1 tablespoon sherry vinegar, 1 teaspoon honey, 2 minced garlic cloves, and 1/2 teaspoon smoked paprika together; brush the mixture over 12 ounces pork tenderloin, turn 12 ounces zucchini and 6 ounces Walla Walla sweet onion, and roast for 8–12 minutes more, until the pork reaches 145°F and the vegetables are browned.
6. Rest 12 ounces roasted pork tenderloin for 5 minutes, then slice it and plate with 12 ounces roasted zucchini and 6 ounces roasted Walla Walla sweet onion.

Ingredients

• Foster Farms Fresh & Natural Chicken Thighs Value Pack

  1 lb $1.49
• Private Selection® Walla Walla Sweet Onions

  12 oz $3.99
• Kroger® Jasmine Rice

  1/2 cup, dry $3.89
• Parsley

  1/4 cup chopped $1.29
• Garlic

  2 cloves
• Lemon juice

  1 tablespoon
• Olive oil

  2 tablespoons
• Ground cumin

  1 teaspoon
• Sweet paprika

  1 teaspoon
• Ground allspice

  1/4 teaspoon
• Kosher salt

  1 teaspoon
• Black pepper

  1/2 teaspoon
• Water

  2/3 cup

Instructions

1. Thinly slice 12 ounces Walla Walla sweet onions, mince 2 garlic cloves, and chop 1/4 cup parsley. Pat 1 pound chicken thighs dry and season with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper.
2. Heat 1 tablespoon olive oil in a deep 12-inch skillet over medium heat. Cook the prepared 12 ounces Walla Walla sweet onions for 7 minutes, stirring occasionally; add the prepared 2 garlic cloves and cook for 30 seconds. Transfer both to a bowl.
3. Add 1 tablespoon olive oil to the empty skillet and increase the heat to medium-high. Sear the prepared 1 pound chicken thighs for 4 minutes per side, then reduce the heat to medium.
4. Return the cooked 12 ounces Walla Walla sweet onions and 2 garlic cloves to the skillet. Add 1/2 cup dry jasmine rice, 1 teaspoon ground cumin, 1 teaspoon sweet paprika, 1/4 teaspoon ground allspice, and 1/2 teaspoon kosher salt; stir around the seared pieces for 1 minute.
5. Pour in 2/3 cup water and scrape up the browned bits. Cover, reduce the heat to low, and simmer for 18 minutes, until the grains are tender and the thickest piece reaches 165°F; remove from the heat and rest, covered, for 5 minutes.
6. Drizzle with 1 tablespoon lemon juice and scatter with the prepared 1/4 cup chopped parsley. Divide the pilaf between two shallow bowls, arrange the seared pieces on top, and serve.