Careme

Ingredients

• Foster Farms Fresh & Natural Chicken Thighs Value Pack

  1¼ pounds, about 4 small bone-in thighs $1.49
• Fresh Sweet Corn on the Cob-Each

  2 ears, husks removed $0.99
• English Cucumber

  ½ cucumber, thinly sliced $1.50
• Green Onions

  3, thinly sliced $1.19
• Organic Cilantro

  ½ cup roughly chopped $1.69
• Fresh Organic Limes - Each

  2 $1.29
• Garlic

  2 cloves, finely grated $0.79
• Fish sauce

  2 tablespoons
• Brown sugar

  1 tablespoon
• Neutral cooking oil

  1 tablespoon, plus more for the grill
• Crushed red pepper flakes

  ½ teaspoon, or to taste
• Uncooked jasmine rice

  1 tablespoon
• Kosher salt

  ¼ teaspoon

Instructions

1. Heat a grill for two-zone cooking, with one side at medium-high and the other at medium-low. Pat the chicken dry; slice the cucumber and green onions, chop the cilantro, zest one lime, and juice both limes.
2. Toast the uncooked rice in a dry skillet over medium heat for 3–4 minutes, shaking frequently, until deep golden and fragrant. Cool briefly, then crush it into a coarse powder with a mortar or spice grinder.
3. Whisk the lime juice and zest, fish sauce, brown sugar, garlic, oil, and red pepper flakes. Reserve half for serving; coat the chicken with the remainder and let it stand for 10 minutes while the grill finishes heating.
4. Lightly oil the grill grates. Grill the chicken skin-side down over medium-low heat for 8–10 minutes; turn and cook for another 10–14 minutes, moving it away from flare-ups, until browned and the thickest part reaches at least 165°F.
5. During the final 10 minutes, grill the corn over medium-high heat, turning every 2 minutes, until tender and charred in spots. Rest the chicken for 5 minutes.
6. Toss the cucumber, green onions, cilantro, salt, half the toasted rice powder, and 1 tablespoon of the reserved dressing. Brush the corn lightly with more reserved dressing.
7. Plate two chicken thighs and one ear of corn per person, add the cucumber relish, and finish with the remaining toasted rice powder and dressing.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin

  1 pound $2.99
• Fresh Tomatillo

  8 ounces $2.99
• Fresh Sweet Corn on the Cob-Each

  2 ears $0.99
• Private Selection® Walla Walla Sweet Onions

  1/2 small onion $3.99
• Fresh Jalapeno Peppers

  1 small pepper $1.99
• Organic Cilantro

  1/4 bunch $1.69
• Fresh Organic Limes - Each

  1 lime $1.29
• Kroger® Enriched Long Grain White Rice

  1/2 cup dry $1.79
• Water

  1 cup
• Neutral cooking oil

  1 1/2 tablespoons
• Ground cumin

  1 teaspoon
• Dried oregano

  1/2 teaspoon
• Kosher salt

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

  1/4 teaspoon

Instructions

1. Husk and rinse the tomatillos, then quarter them. Slice the onion, mince the jalapeño, cut the corn kernels from the cobs, chop the cilantro, and cut the lime into wedges. Slice the pork crosswise into 1-inch medallions and pat them dry.
2. Combine the rice, water, and a pinch of salt in a small saucepan. Bring to a boil, cover, reduce the heat to low, and cook for 17 minutes; remove from the heat and leave covered for 5 minutes.
3. Heat 1/2 tablespoon oil in a large skillet over medium-high heat. Add the tomatillos, onion, and jalapeño and cook for 6 to 8 minutes, stirring occasionally, until softened and charred in spots.
4. Add the corn, half the cumin, and the oregano. Cook for 3 minutes, then stir in half the cilantro and juice from half the lime. Season with salt, transfer the salsa to a bowl, and wipe out the skillet.
5. Season the pork with the remaining cumin, salt, and black pepper. Heat the remaining oil in the skillet over medium-high heat and sear the medallions for 3 to 4 minutes per side, adjusting the heat as needed, until browned and their centers reach 145°F.
6. Transfer the pork to a plate and rest for 5 minutes. Fluff the rice while the pork rests, and taste the salsa for salt and lime.
7. Spoon the rice onto two plates, arrange the pork medallions alongside, and top with the warm charred tomatillo-corn salsa, remaining cilantro, and lime wedges.

Ingredients

• Fresh Sockeye Salmon Fillet Wild Caught (sustainably sourced)

  12 oz, cut into 2 fillets $14.99
• Zucchini

  12 oz, cut into thick half-moons $1.79
• Kroger® Pearl Couscous

  4 oz $2.49
• Private Selection® Walla Walla Sweet Onions

  1/2 medium, thinly sliced $3.99
• Fresh Organic Lemon

  1 $1.29
• Organic Cilantro

  1/2 cup loosely packed, chopped $1.69
• Garlic

  2 cloves, minced $0.79
• Raisins

  2 tablespoons
• Olive oil

  4 1/2 tablespoons, divided
• Ground cumin

  1 teaspoon
• Smoked paprika

  3/4 teaspoon
• Ground coriander

  1/2 teaspoon
• Cayenne pepper

  1 pinch
• Kosher salt

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

  1/4 teaspoon

Instructions

1. Heat the oven to 425°F. Pat the salmon dry; slice the zucchini and onion, mince the garlic, chop the cilantro, and zest and juice the lemon.
2. Make the chermoula by stirring together the cilantro, garlic, lemon zest, half the lemon juice, 3 tablespoons olive oil, cumin, paprika, coriander, cayenne, 1/4 teaspoon salt, and black pepper until a loose, spreadable paste forms.
3. Toss the zucchini and onion with the remaining 1 1/2 tablespoons olive oil and 1/4 teaspoon salt on a rimmed sheet pan. Roast for 12 minutes, turning once, until lightly browned.
4. Meanwhile, cook the pearl couscous according to its package directions, adding the raisins during the final 3 minutes. Drain if necessary, then season with the remaining lemon juice and salt to taste.
5. Move the vegetables to the sides of the pan, place the salmon in the center, and spread most of the chermoula over the fillets. Roast for 7–9 minutes, checking at 7 minutes and removing the fish as soon as its thickest part reaches 145°F; rest for 3 minutes.
6. Divide the raisin couscous between two plates, arrange the roasted zucchini and onion alongside, and top with the salmon and remaining chermoula.