Careme

Ingredients

• Foster Farms Fresh & Natural Chicken Thighs Value Pack

  1 1/4 lb bone-in, skin-on chicken thighs, about 2 large or 3 small $2.79
• Fresh Sweet Corn on the Cob-Each

  2 ears $0.75
• Fresh Roma Tomato

  1/2 lb, diced $1.49
• Green Onions

  2 green onions, thinly sliced $1.19
• Olive oil

  2 tablespoons, divided
• Apple cider vinegar

  1 tablespoon
• Brown sugar

  1 teaspoon
• Garlic powder

  1/2 teaspoon
• Smoked paprika

  1 teaspoon
• Chili powder

  1/2 teaspoon
• Kosher salt

  3/4 teaspoon, plus more to taste
• Black pepper

  1/2 teaspoon
• Cayenne pepper

  pinch, optional

Instructions

1. Heat a grill to medium with a cooler indirect zone; pat the chicken dry, shuck the corn, dice the tomato, and slice the green onions.
2. In a small bowl, mix 1 tablespoon olive oil, brown sugar, garlic powder, smoked paprika, chili powder, 3/4 teaspoon kosher salt, black pepper, and cayenne if using; rub the mixture all over the chicken thighs.
3. Brush the corn with 1 teaspoon olive oil and season lightly with salt; in a serving bowl, combine the diced tomato, green onions, apple cider vinegar, remaining olive oil, and a pinch of salt and pepper.
4. Place the chicken skin-side up over indirect heat, cover, and grill for 22–28 minutes, turning once, until the thickest part is about 160°F.
5. Move the chicken skin-side down over direct heat and grill 2–4 minutes until the skin is browned and lightly crisp; flip briefly if needed and cook until the thighs reach 175°F for best texture.
6. While the chicken finishes, grill the corn over direct heat for 8–10 minutes, turning every 2 minutes, until charred in spots and tender.
7. Rest the chicken for 5 minutes; cut the kernels from both ears of corn and fold them into the tomato-green onion relish.
8. Plate the chicken thighs with generous spoonfuls of charred corn relish alongside and over the top.

Ingredients

• La Preferida® Lentils Dry Beans

  1/2 cup, rinsed and picked over $1.79
• Kroger® Enriched Long Grain White Rice

  1/3 cup, rinsed $1.79
• Jumbo Yellow Onions

  1 medium, thinly sliced $0.99
• Garlic

  2 cloves, minced $0.79
• Cucumber

  1 small or 1/2 large, diced $0.89
• Fresh Roma Tomato

  1 medium, diced $1.49
• Parsley

  1/3 cup chopped $1.29
• Fresh Organic Lemon - Each

  1 lemon, juiced, divided $1.29
• Olive oil

  3 tablespoons, divided
• Ground cumin

  1 teaspoon
• Ground coriander

  1/2 teaspoon
• Ground cinnamon

  1/8 teaspoon
• Kosher salt

  3/4 teaspoon, plus more to taste
• Black pepper

  to taste
• Water or low-sodium broth

  2 cups, plus a splash if needed

Instructions

1. Thinly slice the onion, mince the garlic, rinse the lentils and rice separately, dice the cucumber and tomato, and chop the parsley; keep the salad vegetables undressed for now so they stay crisp.
2. In a medium saucepan, combine the lentils with 2 cups water or low-sodium broth, bring to a boil, then reduce to a steady simmer and cook uncovered for 18 minutes, until the lentils are partly tender.
3. While the lentils simmer, heat 2 tablespoons olive oil in a skillet over medium to medium-high heat; add the sliced onion and a pinch of salt and cook 15–18 minutes, stirring often, until deeply golden and browned at the edges.
4. Stir the garlic, cumin, coriander, and cinnamon into the onions for 30 seconds, then reserve about one-third of the onion mixture on a plate for topping.
5. Scrape the remaining spiced onions into the lentil pot, stir in the rinsed rice and 3/4 teaspoon kosher salt, cover, reduce heat to low, and simmer 16–18 minutes, until the rice is tender and the liquid is absorbed; add a small splash of water if the pot looks dry before the rice is done.
6. Turn off the heat and let the covered pot rest for 5 minutes, then fluff with a fork and season with half the lemon juice, black pepper, and more salt if needed.
7. Just before serving, toss the cucumber, tomato, parsley, remaining lemon juice, 1 tablespoon olive oil, a pinch of salt, and black pepper in a bowl.
8. Spoon the lentil-rice mixture into shallow bowls, top with the reserved browned onions, and serve the bright cucumber-tomato salad alongside or piled over the top.

Ingredients

• Fresh Sockeye Salmon Fillet Wild Caught (sustainably sourced)

  12 oz, cut into 2 portions $15.99
• Zucchini

  1 medium, sliced into 1/2-inch half-moons $1.79
• Kroger® Fresh Grape Tomatoes

  5 oz, halved $2.99
• Red Potatoes

  3/4 lb, cut into 1/2-inch pieces $1.29
• Fresh Organic Lemon - Each

  1, zested and juiced $1.29
• Garlic

  2 cloves, minced $0.79
• North Shore Potted Living Basil

  8 to 10 leaves, torn $4.79
• Olive oil

  2 tablespoons
• Dried oregano

  1 teaspoon
• Kosher salt

  3/4 teaspoon, plus more to taste
• Black pepper

  1/2 teaspoon
• Red pepper flakes

  pinch, optional

Instructions

1. Preheat the oven to 425°F and line a rimmed sheet pan with parchment or foil; cut the potatoes, slice the zucchini, halve the tomatoes, mince the garlic, and zest and juice the lemon.
2. On the sheet pan, toss the potatoes with 1 tablespoon olive oil, 1/2 teaspoon oregano, 1/4 teaspoon salt, and a few grinds of pepper; spread in a single layer and roast for 15 minutes.
3. While the potatoes roast, pat the salmon dry and season it with 1/4 teaspoon salt, black pepper, lemon zest, and a small drizzle of olive oil; in a mixing bowl, toss the zucchini and tomatoes with the minced garlic, remaining 1/2 teaspoon oregano, remaining olive oil, a pinch of salt, black pepper, and red pepper flakes if using.
4. Carefully remove the hot pan from the oven, scatter the seasoned zucchini and tomatoes around the potatoes with a spatula, and return the pan to the oven for 7 minutes to start softening the vegetables.
5. Remove the pan again, nestle the salmon portions skin-side down among the vegetables, and roast until the sockeye flakes easily and reaches 125°F to 130°F for medium or 145°F for fully cooked, about 8 to 10 minutes depending on thickness.
6. Spoon lemon juice over the salmon and vegetables, scatter torn basil on top, and let the pan rest for 3 minutes so the juices settle.
7. Plate each salmon portion with the roasted zucchini, burst tomatoes, and potatoes, finishing with any lemony basil pan juices.