Careme

Ingredients

• Boneless Skinless Fresh Chicken Thighs

  12 oz $4.49
• Fresh Roma Tomato

  12 oz $1.29
• Barilla Orzo Pasta

  4 oz $1.99
• Fresh lemon

  1 medium lemon (1 teaspoon zest and 2 tablespoons juice) $4.99
• Garlic

  2 cloves $0.79
• Italian parsley

  2 tablespoons chopped $1.99
• Feta cheese

  1.5 oz
• Extra-virgin olive oil

  2 tablespoons
• Dried oregano

  1.5 teaspoons
• Fine sea salt

  24.3 g, divided
• Black pepper

  1/4 teaspoon
• Water

  1 liter

Instructions

1. Heat a grill to medium-high, about 425–450°F. Bring 1 liter water to a boil in a medium saucepan.

2. Zest and juice 1 medium lemon. Coat 12 oz boneless skinless chicken thighs with:

   • 1 tablespoon extra-virgin olive oil
   • 1 teaspoon lemon zest
   • 1 tablespoon lemon juice
   • 2 garlic cloves, finely grated
   • 1.5 teaspoons dried oregano
   • 4.3 g fine sea salt
   • 1/4 teaspoon black pepper

   Set aside while preparing the tomatoes and orzo.

3. Halve 12 oz Roma tomatoes. Crumble 1.5 oz feta cheese and chop 2 tablespoons Italian parsley, keeping them separate for finishing.

4. Add 20 g fine sea salt to the boiling water, followed by 4 oz orzo. Cook until al dente, about 8–10 minutes, then drain well. Toss the orzo with 1/2 tablespoon extra-virgin olive oil and 1 tablespoon of the chopped parsley; cover to keep warm.

5. Grill the chicken for about 5–6 minutes per side, closing the lid between turns, until the thickest pieces reach 175°F. Transfer to a plate and rest for 5 minutes.

6. While the chicken rests, toss the halved tomatoes with 1/2 tablespoon extra-virgin olive oil. Grill cut-side down until lightly charred but still juicy, about 2–3 minutes.

7. Transfer the grilled tomatoes to a bowl and gently fold in the crumbled feta, 1 tablespoon lemon juice, and 1 tablespoon chopped parsley; the feta supplies the salad’s seasoning.

8. Divide the herbed orzo between two plates, add the grilled chicken, and spoon the warm tomato-feta salad alongside.

Want more detail? See the temperature guide.

Ingredients

• Kroger® Fresh Natural Pork Loin Boneless

  12 oz $1.99
• Private Selection™ Medium Hatch Chile Peppers

  8 oz $1.79
• Fresh Sweet Corn on the Cob-Each

  2 ears $0.33
• Fresh Roma Tomato

  6 oz $1.29
• Jumbo Red Onions

  3 oz $1.19
• Fresh Medium Ripe Avocado

  1 avocado $1.00
• Fresh Organic Limes - Each

  1 lime $1.29
• Organic Cilantro

  1/4 cup chopped $1.69
• Garlic

  2 cloves $0.79
• Extra-virgin olive oil

  2 tablespoons
• Diamond Crystal kosher salt

  9.25 g, divided
• Ground cumin

  1 1/2 teaspoons, divided
• Chili powder

  1 teaspoon
• Smoked paprika

  1/2 teaspoon
• Freshly ground black pepper

  1/2 teaspoon, divided

Instructions

1. Pat 12 ounces pork loin dry and cut it crosswise into 1-inch-thick medallions. Season evenly with:

   • 4.25 g Diamond Crystal kosher salt
   • 1 teaspoon ground cumin
   • 1 teaspoon chili powder
   • 1/2 teaspoon smoked paprika
   • 1/4 teaspoon freshly ground black pepper

   Let the seasoned pork stand for 10 minutes while preparing the vegetables.

2. Prepare the produce:

   • Stem, seed, and slice 8 ounces medium Hatch chile peppers
   • Cut the kernels from 2 ears sweet corn
   • Dice 6 ounces Roma tomato
   • Finely dice 3 ounces red onion
   • Mince 2 garlic cloves
   • Chop 1/4 cup cilantro
   • Zest and juice 1 lime
   • Halve, pit, peel, and slice 1 avocado

   Keep each prepared ingredient separate.

3. Heat 1 tablespoon extra-virgin olive oil in a large heavy skillet over medium-high heat. Add the pork in one layer and sear for 3 to 4 minutes per side, pulling it at 140°F. Transfer to a plate and rest for 5 minutes.

4. Return the skillet to medium-high heat and add 1 tablespoon extra-virgin olive oil. Add the sliced Hatch chiles, corn kernels, and diced red onion; season with 5 g Diamond Crystal kosher salt, 1/2 teaspoon ground cumin, and 1/4 teaspoon freshly ground black pepper. Cook, stirring occasionally, until lightly charred and tender-crisp, 5 to 7 minutes. Stir in the minced garlic and cook for 30 seconds.

5. Remove the skillet from the heat. Fold the diced tomato, lime zest, lime juice, and chopped cilantro into the Hatch chile mixture.

6. Plate the rested pork medallions with the warm Hatch chile-corn mixture and sliced avocado, spooning any pork resting juices over the top.

Want more detail? See the temperature guide.

Ingredients

• Fresh Coho Salmon Fillet

  12 ounces $14.99
• Fresh Bagged Green Beans

  8 ounces, trimmed $2.19
• Kroger® Jasmine Rice

  3/4 cup $3.89
• Spice World™ Fresh Peeled Ginger Bag

  1 teaspoon, finely grated $3.99
• Green Onions

  2, white and green parts separated and thinly sliced $1.19
• white miso paste

  2 tablespoons
• mirin

  1 tablespoon
• low-sodium soy sauce

  4 teaspoons
• honey

  2 teaspoons
• rice vinegar

  1 teaspoon
• toasted sesame oil

  2 teaspoons
• neutral cooking oil

  2 teaspoons
• unsalted butter

  1 tablespoon
• sesame seeds

  2 teaspoons
• water

  1 cup
• fine sea salt

  1.5 grams

Instructions

1. Heat the oven to 425°F with racks in the upper and lower thirds. Line a small rimmed sheet pan with parchment.

2. Make the miso glaze by whisking together:

   • 2 tablespoons white miso paste
   • 1 tablespoon mirin
   • 1 tablespoon low-sodium soy sauce
   • 2 teaspoons honey
   • 1 teaspoon rice vinegar
   • 1 teaspoon finely grated ginger
   • 1 teaspoon toasted sesame oil

   Transfer 1 tablespoon glaze to a clean bowl for finishing.

3. Pat 12 ounces Fresh Coho Salmon Fillet dry, cut it into 2 portions, and place skin-side down if skin-on. Coat the top and sides with the cooking portion of the miso glaze, then let stand for 10 minutes.

4. Meanwhile, combine 3/4 cup jasmine rice, 1 cup water, and 1.5 grams fine sea salt in a small saucepan. 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; fold in 1 tablespoon unsalted butter and the sliced white parts from 2 green onions.

5. Toss 8 ounces trimmed green beans with 2 teaspoons neutral cooking oil, 1 teaspoon low-sodium soy sauce, 1 teaspoon toasted sesame oil, and 2 teaspoons sesame seeds. Spread on a second rimmed sheet pan and roast on the lower rack for 8 minutes.

6. Place the salmon pan on the upper rack while leaving the beans in the oven. Roast both for 8 to 10 minutes, turning the beans once, until the salmon reaches 125°F in its thickest part and the beans are browned but crisp-tender. Rest the salmon for 3 minutes.

7. Spoon the ginger-scallion rice onto two plates and arrange the sesame green beans alongside. Add the salmon, brush it with the reserved finishing glaze, and garnish with the sliced green parts from 2 green onions.

Want more detail? See the temperature guide.