Careme

Ingredients

• Foster Farms Fresh & Natural Cage Free Boneless Skinless Chicken Breast Fillets

  12 ounces $2.99
• Cucumber

  1 large $0.89
• Kroger® Jasmine Rice

  1/2 cup dry $3.89
• Green Onions

  2 green onions $1.19
• Garlic

  2 cloves $0.79
• Organic Ginger Root

  1 teaspoon grated $3.99
• Water

  3/4 cup
• Gochujang

  2 tablespoons
• Low-sodium soy sauce

  2 tablespoons
• Rice vinegar

  2 tablespoons
• Honey

  1 tablespoon
• Toasted sesame oil

  2 teaspoons
• Neutral cooking oil

  1 tablespoon
• Kosher salt

  1/4 teaspoon
• Sesame seeds

  1 teaspoon

Instructions

1. Thinly slice 1 large cucumber, cut 12 ounces chicken breast fillets into 1-inch pieces, mince 2 garlic cloves, grate 1 teaspoon ginger, and thinly slice 2 green onions, keeping the green onions separated.
2. Rinse 1/2 cup dry 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 15 minutes; remove from the heat and let stand, covered, for 5 minutes.
3. Toss 1 sliced cucumber with 1 tablespoon rice vinegar, 1 teaspoon toasted sesame oil, 1/4 teaspoon kosher salt, and 1 sliced green onion; refrigerate while the chicken cooks.
4. Mix 2 tablespoons gochujang, 2 tablespoons low-sodium soy sauce, 1 tablespoon rice vinegar, 1 tablespoon honey, 1 teaspoon toasted sesame oil, 2 minced garlic cloves, and 1 teaspoon grated ginger in a bowl. Add 12 ounces chicken pieces, coat thoroughly, and marinate for 10 minutes while the rice cooks.
5. Heat 1 tablespoon neutral cooking oil in a large skillet over medium-high heat. Add all 12 ounces marinated chicken in one layer and sear for 7–9 minutes, turning occasionally, until caramelized and the thickest pieces reach 165°F.
6. Divide the cooked rice made from 1/2 cup dry jasmine rice between 2 bowls. Top with all 12 ounces cooked chicken and the cucumber salad made from 1 large cucumber, then garnish with 1 sliced green onion and 1 teaspoon sesame seeds before serving.

Ingredients

• Kroger® Wild Caught Large Raw Gulf Shrimp Peeled & Deveined Tail Off

  12 ounces $7.00
• Fresh Sweet Corn on the Cob-Each

  2 ears $0.99
• Fresh Medium Ripe Avocado

  1 $1.00
• Jumbo Red Onions

  2 ounces $1.19
• Organic Cilantro

  1/4 cup chopped $1.69
• Fresh Organic Limes - Each

  1 lime $1.29
• Garlic

  1 clove $0.79
• Achiote paste

  1 tablespoon
• Olive or neutral oil

  1 tablespoon
• Apple cider vinegar

  1 tablespoon
• Honey

  1 teaspoon
• Kosher salt

  3/4 teaspoon
• Ground black pepper

  1/4 teaspoon

Instructions

1. Preheat a grill to medium-high, about 425–450°F, and soak 4 wooden skewers for 10 minutes if needed. Combine 1 diced avocado, 2 ounces thinly sliced red onion, 1/4 cup chopped cilantro, juice from 1/2 lime, 1 tablespoon apple cider vinegar, 1 teaspoon honey, and 1/4 teaspoon kosher salt; let the relish stand for 10 minutes.
2. Mash together 1 tablespoon achiote paste, 1 grated garlic clove, the zest and juice from 1/2 lime, 2 teaspoons oil, 1/4 teaspoon kosher salt, and 1/4 teaspoon ground black pepper. Coat 12 ounces shrimp in the marinade, then thread the 12 ounces shrimp onto 4 skewers.
3. Shuck 2 ears corn, then brush the 2 ears corn with 1 teaspoon oil and season with 1/4 teaspoon kosher salt.
4. Grill the 2 ears corn for 8–10 minutes, turning every 2–3 minutes, until tender and lightly charred; transfer the 2 ears corn to a cutting board and cut each ear in half.
5. Grill the 4 shrimp skewers for 2–3 minutes per side, until the 12 ounces shrimp are opaque, lightly charred, and reach 145°F.
6. Spoon half of the avocado relish onto each of 2 plates, add 6 ounces grilled shrimp and 1 ear grilled corn to each plate, and serve immediately.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin

  1 lb $3.99
• Zucchini

  1 lb $1.79
• Kroger® Fresh Grape Tomatoes

  10 oz $2.99
• Private Selection® Walla Walla Sweet Onions

  8 oz $3.99
• Garlic

  2 cloves $0.79
• Extra-virgin olive oil

  2 1/2 tablespoons
• Dried oregano

  1 teaspoon
• Fennel seeds

  1/2 teaspoon
• Red pepper flakes

  1/4 teaspoon
• Kosher salt

  1 teaspoon
• Ground black pepper

  1/2 teaspoon
• Pitted green olives

  1/4 cup
• Capers, drained

  1 tablespoon
• Red wine vinegar

  1 tablespoon
• Parsley

  2 tablespoons chopped $1.29

Instructions

1. Heat the oven to 425°F. Cut 1 lb zucchini into thick half-moons, halve 10 oz Kroger® Fresh Grape Tomatoes, slice 8 oz Private Selection® Walla Walla Sweet Onions into wedges, mince 2 garlic cloves, and chop 2 tablespoons parsley.
2. On a large rimmed sheet pan, toss 1 lb zucchini, 10 oz Kroger® Fresh Grape Tomatoes, 8 oz Private Selection® Walla Walla Sweet Onions, and 2 minced garlic cloves with 1 1/2 tablespoons extra-virgin olive oil, 1 teaspoon dried oregano, 1/2 teaspoon kosher salt, and 1/4 teaspoon ground black pepper. Roast for 10 minutes.
3. Pat 1 lb Kroger® Fresh Natural Pork Tenderloin dry, then coat it with 1 tablespoon extra-virgin olive oil, 1/2 teaspoon fennel seeds, 1/4 teaspoon red pepper flakes, 1/2 teaspoon kosher salt, and 1/4 teaspoon ground black pepper.
4. Stir the vegetable mixture and clear a space in the center of the pan. Place the seasoned meat in that space and roast for 18–22 minutes, until its thickest part reaches 145°F.
5. Transfer the roasted meat to a cutting board and rest it for 5 minutes. Toss the hot vegetables with 1/4 cup pitted green olives, 1 tablespoon drained capers, and 1 tablespoon red wine vinegar.
6. Slice the rested meat across the grain. Fold 2 tablespoons chopped parsley into the vegetables, then divide the meat and vegetables between two plates and spoon the sheet-pan juices over the top.