Careme

Ingredients

• Fresh Coho Salmon Fillet

  1 pound $18.99
• Fresh Sweet Corn on the Cob-Each

  2 ears $0.33
• Zucchini

  8 ounces $1.79
• Kroger® Fresh Grape Tomatoes

  5 ounces $2.99
• Fresh Blackberries - 6 OZ Clamshell

  6 ounces $2.99
• Shallots

  1 small shallot (1.5 ounces) $3.99
• Simple Truth Organic® Basil

  0.5 ounce $2.49
• Morton kosher salt

  2 3/4 teaspoons
• Freshly ground black pepper

  1/2 teaspoon
• Olive oil

  3 tablespoons
• Red wine vinegar

  3 tablespoons
• Honey

  1 1/2 tablespoons
• Water

  2 tablespoons
• Unsalted butter

  1 tablespoon

Instructions

1. Heat a grill to medium-high, about 425–450°F, and clean and oil the grates.

2. Pat 1 pound coho salmon dry and remove any pin bones. Season it evenly with 1 1/4 teaspoons Morton kosher salt, then refrigerate uncovered for 15 minutes while preparing the other components.

3. Make the blackberry gastrique. Add the following to a small saucepan:

   • 6 ounces blackberries
   • 1 small shallot (1.5 ounces), finely minced
   • 2 tablespoons red wine vinegar
   • 1 1/2 tablespoons honey
   • 2 tablespoons water

   Bring to a simmer over medium heat and cook for 7–8 minutes, crushing some of the berries, until glossy and lightly thickened. Remove from the heat and whisk in 1 tablespoon unsalted butter; cover to keep warm.

4. Prepare the September vegetables and basil:

   • 2 ears sweet corn, shucked
   • 8 ounces zucchini, trimmed and halved lengthwise
   • 5 ounces grape tomatoes, halved
   • 0.5 ounce basil leaves, thinly sliced

   Set the tomatoes and basil aside for the succotash.

5. Coat the corn and zucchini with 1 1/2 tablespoons olive oil, 1 teaspoon Morton kosher salt, and 1/4 teaspoon black pepper. Grill, turning occasionally, until crisp-tender and well marked, 7–9 minutes. Transfer to a cutting board.

6. Brush the seasoned salmon with 1/2 tablespoon olive oil and season with 1/4 teaspoon black pepper. Grill skin-side down with the lid closed until the center reaches 125°F, 7–10 minutes depending on thickness. Transfer to a platter and rest for 5 minutes.

7. While the salmon rests, cut the grilled corn kernels from the cobs and dice the grilled zucchini. Toss them with the prepared tomatoes and basil, 1 tablespoon olive oil, 1 tablespoon red wine vinegar, and 1/2 teaspoon Morton kosher salt to make the warm succotash.

8. Divide the warm corn succotash between two plates. Portion the rested salmon over it and spoon the blackberry gastrique around the fish for a polished finish.

Want more detail? See the temperature guide.

Ingredients

• Simple Truth® Natural Boneless and Skinless Fresh Chicken Thighs Griller Pack BIG DEAL!

  1 lb $4.49
• Zucchini

  12 oz $1.79
• Fresh Roma Tomato

  12 oz $1.29
• Jumbo Yellow Onions

  4 oz $0.99
• Garlic

  2 cloves $0.79
• Fresh Organic Lemon - Each

  1 lemon $1.29
• Morton kosher salt

  2 3/4 teaspoons
• Extra-virgin olive oil

  2 tablespoons
• Tomato paste

  2 tablespoons
• Ground cumin

  1 teaspoon
• Ground coriander

  1 teaspoon
• Ground caraway

  1/2 teaspoon
• Smoked paprika

  1/2 teaspoon
• Cayenne pepper

  1/4 teaspoon
• Ground cinnamon

  1/8 teaspoon
• Water

  1/2 cup

Instructions

1. Pat 1 pound chicken thighs dry and season all over with 1 1/4 teaspoons Morton kosher salt. Let stand for 10 minutes while you prepare the vegetables.

2. Prepare the seasonal produce:

   • Quarter 12 ounces zucchini lengthwise, then cut it into 1/2-inch pieces.
   • Dice 12 ounces Roma tomatoes.
   • Thinly slice 4 ounces yellow onion.
   • Zest 1 lemon to yield 1/2 teaspoon zest, squeeze out 1 tablespoon juice, and cut the rest into wedges.

   Keep each component separate.

3. Make the harissa-style braising base by stirring together:

   • 2 tablespoons tomato paste
   • 2 minced garlic cloves
   • 1 tablespoon lemon juice
   • 1/2 teaspoon lemon zest
   • 1 teaspoon ground cumin
   • 1 teaspoon ground coriander
   • 1/2 teaspoon ground caraway
   • 1/2 teaspoon smoked paprika
   • 1/4 teaspoon cayenne pepper
   • 1/8 teaspoon ground cinnamon
   • 1/2 cup water

   Stir until smooth.

4. Heat 1 tablespoon extra-virgin olive oil in a large covered skillet over medium-high heat. Add the seasoned chicken in one layer and sear undisturbed for 5 minutes. Turn and cook for 3 minutes, then transfer it to a plate; it will finish cooking in the sauce.

5. Reduce the heat to medium and add 1 tablespoon extra-virgin olive oil and the sliced onion. Cook for 3 minutes, stirring occasionally. Add the zucchini and 1 1/2 teaspoons Morton kosher salt; cook for 4 minutes, stirring occasionally. Add the diced tomatoes and cook for 3 minutes, until they begin releasing their juices.

6. Pour in the harissa-style braising base and bring it to a simmer. Return the chicken and any accumulated juices to the skillet, cover, and simmer over medium-low heat for 7 to 9 minutes, until the thickest thigh reaches 175°F.

7. Transfer the chicken to a clean plate and rest it for 5 minutes. Meanwhile, simmer the uncovered zucchini-tomato sauce for 3 minutes, stirring occasionally, until lightly thickened.

8. Divide the zucchini-tomato sauce between two shallow bowls, place the chicken on top, and serve with the lemon wedges.

Want more detail? See the temperature guide.

Ingredients

• Kroger® Fresh Natural Pork Loin Boneless

  12 ounces $2.99
• Fresh Large Green Bell Pepper

  1 $0.89
• Fresh Sweet Corn on the Cob-Each

  2 ears $0.33
• Jumbo Sweet Onions

  6 ounces $1.39
• Garlic

  4 cloves $0.79
• Organic Cilantro

  1/4 cup chopped $1.69
• Extra-virgin olive oil

  3 tablespoons
• Morton kosher salt

  3 teaspoons
• Freshly ground black pepper

  3/4 teaspoon
• Ground cumin

  1 teaspoon
• Dried oregano

  1 teaspoon
• Orange juice

  1/4 cup
• Fresh lime juice

  2 tablespoons
• Honey

  1 teaspoon

Instructions

1. Heat the oven to 425°F and line a rimmed sheet pan with foil or parchment.

2. Pat 12 ounces pork loin dry, season all over with 2 teaspoons Morton kosher salt and 1/2 teaspoon black pepper, and let it stand for 10 minutes while preparing the vegetables.

3. Prepare the vegetables:

   • 1 green bell pepper, seeded and cut into wide strips
   • 2 ears sweet corn, shucked and cut crosswise into thirds
   • 6 ounces sweet onion, cut into thick wedges
   • 1 tablespoon extra-virgin olive oil
   • 1 teaspoon Morton kosher salt
   • 1/4 teaspoon black pepper

   Toss everything together on the prepared pan, spread into one layer, and roast for 10 minutes.

4. While the vegetables begin roasting, combine:

   • 3 garlic cloves, finely grated
   • 1 teaspoon ground cumin
   • 1 teaspoon dried oregano
   • 1 tablespoon extra-virgin olive oil

   Rub this garlic-cumin mixture over the seasoned pork.

5. Turn the vegetables and move them toward the edges of the pan. Place the pork in the center and roast for 20 to 25 minutes, until its center reaches 140°F.

6. While the pork roasts, whisk together the finishing mojo:

   • 1/4 cup orange juice
   • 2 tablespoons fresh lime juice
   • 1 garlic clove, finely grated
   • 1 tablespoon extra-virgin olive oil
   • 1 teaspoon honey
   • 1/4 cup chopped cilantro

   Set the mojo aside until serving.

7. Transfer the pork to a cutting board and rest it for 8 minutes. Toss the roasted vegetables with half of the finishing mojo.

8. Slice the pork across the grain, divide it and the roasted vegetables between two plates, and spoon the rest of the finishing mojo over the pork.

Want more detail? See the temperature guide.