Careme

Ingredients

• Fresh Sockeye Salmon Fillet Wild Caught (sustainably sourced)

  1 pound $14.99
• Fresh Sweet Corn on the Cob-Each

  2 ears $0.99
• Fresh Red Hothouse Bell Pepper

  1 pepper $1.67
• Fresh Roma Tomato

  8 ounces $1.49
• Garlic

  2 cloves $0.79
• Parsley

  1/4 cup chopped $1.29
• Kroger® Fresh Lemons Bag

  1 lemon, yielding 1 teaspoon zest and 2 tablespoons juice $4.99
• Mayonnaise

  1/4 cup
• Extra-virgin olive oil

  3 tablespoons
• Sherry vinegar

  1 tablespoon
• Capers, drained

  1 tablespoon
• Smoked paprika

  1 teaspoon
• Kosher salt

  3/4 teaspoon
• Black pepper

  1/4 teaspoon

Instructions

1. Preheat a clean grill to medium-high for 10 minutes. Meanwhile, husk 2 ears corn, halve and seed 1 red bell pepper, dice 8 ounces Roma tomato, mince 2 garlic cloves into separate portions, chop 1/4 cup parsley, and zest and juice 1 lemon to yield 1 teaspoon zest and 2 tablespoons juice.
2. Stir together 1/4 cup mayonnaise, 1 minced garlic clove, 1 teaspoon lemon zest, 1 tablespoon lemon juice, 1/4 teaspoon smoked paprika, and 1/8 teaspoon kosher salt; refrigerate the aioli until plating.
3. Pat 1 pound sockeye salmon dry and coat it with 1 tablespoon olive oil, 1/2 teaspoon smoked paprika, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper.
4. Coat 2 ears corn and 1 halved red bell pepper with 1 tablespoon olive oil, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Grill the vegetables for 10–12 minutes, turning occasionally, until tender and well marked; transfer them to a board.
5. Grill 1 pound seasoned salmon for 3 minutes with the presentation side down, turn carefully, and cook for 4–6 minutes more, until the center reaches 145°F; transfer it to a platter and rest for 5 minutes.
6. Cut the kernels from 2 grilled ears corn and dice 1 grilled red bell pepper. Toss them with 8 ounces diced Roma tomato, 1 minced garlic clove, 1/4 cup chopped parsley, 1 tablespoon sherry vinegar, 1 tablespoon capers, 1 tablespoon lemon juice, 1 tablespoon olive oil, 1/4 teaspoon smoked paprika, and 1/8 teaspoon kosher salt.
7. Divide the finished components between two plates, spoon the prepared aioli alongside, and serve immediately.

Ingredients

• Foster Farms Fresh & Natural Chicken Thighs Value Pack

  1.5 pounds $1.49
• Zucchini

  12 ounces $1.79
• Simple Truth Organic® Jasmine Rice

  2/3 cup dry $2.49
• Water

  1 1/4 cups, divided
• Neutral cooking oil

  1 tablespoon
• Garlic

  4 cloves $0.79
• Low-sodium soy sauce

  1/4 cup
• Apple cider vinegar or cane vinegar

  1/4 cup
• Light brown sugar

  2 teaspoons
• Bay leaves

  2
• Ground black pepper

  1/2 teaspoon

Instructions

1. Pat 1.5 pounds chicken thighs dry. Cut 12 ounces zucchini into 1/2-inch half-moons, and mince 4 garlic cloves.
2. Rinse 2/3 cup jasmine rice, then combine it with 3/4 cup water in a small saucepan. Bring to a boil, cover, reduce the heat to low, and cook for 12 minutes; remove from the heat and let stand, covered, for 10 minutes.
3. Heat 1 tablespoon neutral cooking oil in a deep skillet over medium-high heat. Add 1.5 pounds chicken thighs skin-side down and brown for 5 minutes; turn and cook for 3 minutes.
4. Transfer the browned 1.5 pounds chicken thighs to a plate, then carefully drain the skillet, leaving 1 tablespoon rendered fat. Reduce the heat to medium and cook 4 minced garlic cloves for 30 seconds. Stir in 1/4 cup low-sodium soy sauce, 1/4 cup vinegar, 1/2 cup water, 2 teaspoons light brown sugar, 2 bay leaves, and 1/2 teaspoon ground black pepper; bring to a simmer.
5. Return the browned 1.5 pounds chicken thighs and their juices to the skillet. Cover and gently simmer over medium-low heat for 20 minutes.
6. Add 12 ounces zucchini around the 1.5 pounds chicken thighs. Simmer uncovered for 7 to 10 minutes, until the zucchini is tender, the sauce lightly coats a spoon, and the thickest part of the chicken reaches at least 165°F.
7. Discard the 2 bay leaves. Divide the cooked rice made from 2/3 cup dry jasmine rice between two shallow bowls, then plate the braised 1.5 pounds chicken thighs and 12 ounces zucchini over it and spoon the adobo sauce on top.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin

  1 pound $2.99
• Fresh Bagged Green Beans

  12 ounces $2.19
• Fresh Sweet Corn on the Cob-Each

  2 ears $0.99
• Fresh California Yellow Peach – Each

  1 medium peach $3.99
• Jumbo Red Onions

  1/4 cup finely diced $1.19
• Organic Cilantro

  2 tablespoons chopped $1.69
• Fresh Organic Limes - Each

  1 lime $1.29
• Garlic

  2 cloves $0.79
• Olive oil

  3 tablespoons
• Light brown sugar

  1 tablespoon
• Smoked paprika

  1 teaspoon
• Dried thyme

  1 teaspoon
• Ground allspice

  1/2 teaspoon
• Cayenne pepper

  1/4 teaspoon
• Kosher salt

  1 3/4 teaspoons
• Black pepper

  1/2 teaspoon

Instructions

1. Preheat the oven to 425°F and line a large rimmed sheet pan with foil or parchment. Mince 2 garlic cloves; trim 12 ounces green beans; cut the kernels from 2 ears sweet corn; dice 1 medium peach; finely dice 1/4 cup red onion; chop 2 tablespoons cilantro; and juice 1 lime. Pat 1 pound pork tenderloin dry.
2. Mix the minced 2 garlic cloves with 1 1/2 tablespoons olive oil, 1 tablespoon light brown sugar, 1 teaspoon smoked paprika, 1 teaspoon dried thyme, 1/2 teaspoon ground allspice, 1/4 teaspoon cayenne pepper, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper. Coat the prepared 1-pound pork tenderloin completely with the spice paste.
3. Place the coated 1-pound pork tenderloin in the center of the prepared sheet pan and roast for 8 minutes.
4. Toss the prepared 12 ounces green beans and kernels from 2 ears sweet corn with 1 1/2 tablespoons olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Arrange the vegetables around the 1-pound pork tenderloin and roast for 14–18 minutes, stirring the vegetables once, until the pork reaches 145°F and the vegetables are browned and tender.
5. Combine the prepared 1 medium peach, 1/4 cup red onion, 2 tablespoons cilantro, juice from 1 lime, and 1/4 teaspoon kosher salt. Rest the roasted 1-pound pork tenderloin for 5 minutes, then slice it across the grain.
6. Divide the sliced 1-pound pork tenderloin, roasted 12 ounces green beans, and roasted kernels from 2 ears sweet corn between two plates. Spoon the peach-lime salsa over the pork and serve.