Careme

Ingredients

• Coho Salmon Fillet (Farm Raised)

  12 oz, cut into 2 portions $8.99
• Fresh Sweet Corn on the Cob-Each

  2 ears, husked $1.25
• Fresh Large Hothouse Grown Premium Red Tomato

  1 large tomato, diced $2.99
• Fresh Red Hothouse Bell Pepper

  1 pepper, thinly sliced $2.99
• Fresh Yellow Bell Pepper

  1 pepper, thinly sliced $2.00
• Jumbo Yellow Onions

  1/2 medium onion, thinly sliced $1.49
• Garlic

  2 cloves, minced $0.79
• Parsley

  2 tablespoons chopped $1.89
• Fresh Organic Lemon - Each

  1 lemon, half juiced and half cut into wedges $2.00
• Olive oil

  3 tablespoons, divided
• Sherry vinegar or red wine vinegar

  1 tablespoon
• Smoked paprika

  1 teaspoon
• Kosher salt

  to taste
• Black pepper

  to taste

Instructions

1. Preheat a grill to medium-high heat and clean the grates; thinly slice the peppers and onion, dice the tomato, mince the garlic, chop the parsley, and cut the salmon into 2 portions.

2. Rub the salmon with 1 tablespoon olive oil, 1/2 teaspoon smoked paprika, salt, pepper, and a squeeze of lemon juice; let it sit while the grill heats.

3. Brush the corn with 1 tablespoon olive oil and grill, turning often, until lightly charred and tender, about 10 to 12 minutes; move to a cooler spot or plate and keep warm.

4. While the corn grills, warm 1 tablespoon olive oil in a skillet on the stove or in a grill-safe pan; cook the onion and peppers with a pinch of salt until softened and lightly browned, about 8 minutes.

5. Stir in the garlic, remaining 1/2 teaspoon smoked paprika, diced tomato, and vinegar; simmer until saucy but still bright, about 5 minutes, then fold in most of the parsley and adjust salt and pepper.

6. Oil the grill grates lightly, place the salmon skin-side down if it has skin, and grill until the thickest part flakes and reaches 145°F, about 4 to 5 minutes per side depending on thickness.

7. Cut the kernels from one ear of corn and stir them into the piperade; halve the second ear for serving.

8. Plate the corn-studded piperade, set the grilled salmon on top, add the remaining corn on the side, and finish with parsley and lemon wedges.

Ingredients

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

  12 oz, cut into bite-size strips $4.49
• Zucchini

  1 medium, halved lengthwise and sliced 1/4 inch thick $2.69
• Simple Truth Organic® Jasmine Rice

  1/2 cup dry $4.99
• Green Onions

  2, whites and greens separated and thinly sliced $1.50
• Garlic

  2 cloves, minced $0.79
• Ginger Root

  1 tablespoon, grated $4.99
• Fresh Jalapeno Peppers

  1/2 pepper, thinly sliced, optional $2.99
• Fresh Organic Limes - Each

  1, juiced $1.50
• Organic Cilantro

  1/4 cup chopped $1.99
• Fish sauce

  1 1/2 tablespoons
• Low-sodium soy sauce

  1 tablespoon
• Brown sugar

  1 tablespoon
• Neutral oil

  1 tablespoon, divided
• Black pepper

  1/4 teaspoon
• Charles Smith Wines Kungfu Girl Riesling Washington White Wine

  750 ml $14.99

Instructions

1. Rinse the jasmine rice, then combine it in a small saucepan with 3/4 cup water and a pinch of salt; bring to a simmer, cover, reduce heat to low, cook 15 minutes, then let stand covered while you stir-fry.

2. Prep the chicken, zucchini, green onions, garlic, ginger, jalapeno, lime, and cilantro; in a small bowl, stir together fish sauce, soy sauce, brown sugar, lime juice, and black pepper.

3. Heat a large skillet, wok, or grill-safe wok over medium-high heat until very hot; add 2 teaspoons oil, then add the chicken in a single layer and sear without moving for 2 minutes.

4. Stir-fry the chicken for 3 to 4 minutes more, until browned and nearly cooked through, then add the garlic, ginger, green onion whites, and jalapeno and toss for 30 seconds until fragrant.

5. Add the zucchini and remaining 1 teaspoon oil if the pan looks dry; stir-fry 3 to 4 minutes until the zucchini is crisp-tender and the chicken reaches 165°F.

6. Pour in the fish-sauce mixture and toss 1 to 2 minutes until glossy, slightly sticky, and coating the chicken and zucchini; adjust with a splash of water if it tightens too much.

7. Fluff the rice and divide between two bowls; top with the caramel-lime chicken and zucchini, then finish with cilantro and green onion greens.

Ingredients

• Kroger® Ground Pork

  8 oz $3.99
• Private Selection® Italian Cavatappi

  6 oz $1.67
• Fresh Red Tomato

  12 oz, diced $2.49
• Zucchini

  1 medium, diced $2.69
• Jumbo Sweet Onion

  1/2 small, finely diced $2.29
• Garlic

  2 cloves, minced $0.79
• Simple Truth Organic® Basil

  1/4 cup torn leaves $2.79
• Olive oil

  1 tablespoon
• Tomato paste

  1 tablespoon
• Kosher salt

  to taste
• Black pepper

  to taste
• Crushed red pepper flakes

  pinch, optional
• Grated Parmesan cheese

  2 tablespoons, optional
• Vietti Barbera D'Asti Tre Vigne Italian Red Wine

  750 ml $19.99

Instructions

1. Bring a medium pot of salted water to a boil; dice the tomatoes and zucchini, finely dice the onion, mince the garlic, and tear the basil leaves.

2. Cook the cavatappi until just shy of al dente, then reserve 1 cup pasta water and drain.

3. While the pasta cooks, heat olive oil in a large skillet over medium-high heat; add the ground pork, season with salt and black pepper, and cook for 4 to 5 minutes, breaking it into small browned crumbles.

4. Add the onion and zucchini to the skillet and cook for 4 minutes, stirring occasionally, until the zucchini is lightly browned and the onion softens.

5. Stir in the garlic, tomato paste, and crushed red pepper flakes if using; cook for 1 minute until fragrant and the tomato paste darkens slightly.

6. Add the diced fresh tomatoes and 1/2 cup reserved pasta water; simmer for 5 to 7 minutes, mashing some tomatoes with a spoon, until saucy but still fresh-tasting.

7. Add the drained cavatappi and toss for 1 to 2 minutes, loosening with more pasta water as needed; fold in most of the basil and adjust salt and pepper.

8. Plate in shallow bowls, then finish with the remaining basil and Parmesan if using.