Careme

Ingredients

• Foster Farms Fresh & Natural Cage Free Chicken Thighs Value Pack

  1.25 lb $2.79
• Eggplant

  1 medium $1.99
• Fresh Roma Tomato

  12 oz $1.29
• Jumbo Yellow Onion

  8 oz $0.99
• Garlic

  3 cloves $0.79
• Fresh Organic Lemon

  1 $1.29
• Kroger® Pearl Couscous

  4 oz $2.49
• Olive oil

  2 tablespoons
• Kosher salt

  2 3/4 teaspoons
• Black pepper

  1/2 teaspoon
• Smoked paprika

  1 1/2 teaspoons
• Ground cumin

  1 teaspoon
• Ground coriander

  1 teaspoon
• Ground cinnamon

  1/4 teaspoon
• Cayenne pepper

  1/8 teaspoon
• Tomato paste

  1 tablespoon
• Water

  1 2/3 cups

Instructions

1. Pat 1.25 pounds chicken thighs dry, then season them with 1 1/4 teaspoons kosher salt and 1/4 teaspoon black pepper.

2. Prepare the vegetables and lemon:

   • Cut 1 medium eggplant into 1-inch cubes.
   • Dice 8 ounces yellow onion.
   • Chop 12 ounces Roma tomatoes.
   • Mince 3 garlic cloves.
   • Zest and juice 1 lemon.

   Keep each item separate.

3. Make the Tunisian spice blend by combining:

   • 1 1/2 teaspoons smoked paprika
   • 1 teaspoon ground cumin
   • 1 teaspoon ground coriander
   • 1/4 teaspoon ground cinnamon
   • 1/8 teaspoon cayenne pepper

   Set the spice blend aside.

4. Heat 1 tablespoon olive oil in a large, deep skillet over medium-high heat. Brown the chicken for about 5 minutes on the first side and 2 minutes on the second; transfer it to a plate.

5. Add 1 tablespoon olive oil and the eggplant to the skillet. Season with 3/4 teaspoon kosher salt and cook for 5 minutes, stirring occasionally. Add the onion and cook for 4 minutes, until it begins to soften.

6. Stir the garlic, spice blend, and 1 tablespoon tomato paste into the vegetables; cook for 1 minute. Add the tomatoes, 1 cup water, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper, scraping up the browned bits.

7. Nestle the chicken and any collected juices into the sauce. Cover, reduce the heat to medium-low, and simmer for 20 minutes, turning the chicken once, until it reaches 175°F. Uncover and simmer for 3 minutes to thicken the sauce.

8. While the chicken braises, bring 2/3 cup water and 1/4 teaspoon kosher salt to a boil in a small saucepan. Stir in 4 ounces pearl couscous, cover, and cook over low heat for 8 minutes. Remove from the heat, rest covered for 2 minutes, then fluff.

9. Stir the lemon zest and juice into the braise. Divide the couscous between two shallow bowls, then plate the chicken, eggplant, and tomato sauce over it.

Want more detail? See the temperature guide.

Ingredients

• Fresh Sockeye Salmon Fillet Wild Caught (sustainably sourced)

  1 pound $15.99
• Zucchini

  12 ounces $1.79
• Botan Calrose Rice

  3/4 cup dry $9.99
• Green Onions

  2 green onions $1.19
• Organic Ginger Root

  1 teaspoon grated $3.99
• Water

  1 cup
• White miso paste

  1 1/2 tablespoons
• Mirin

  1 tablespoon
• Maple syrup

  1 tablespoon
• Low-sodium soy sauce

  1 teaspoon
• Rice vinegar

  1 tablespoon
• Granulated sugar

  1 teaspoon
• Neutral cooking oil

  4 teaspoons
• Kosher salt

  1 teaspoon
• Black pepper

  1/4 teaspoon
• Toasted sesame seeds

  1 teaspoon

Instructions

1. Heat a grill to medium-high, about 400°F. Cut 12 ounces zucchini lengthwise into 1/2-inch-thick planks and thinly slice 2 green onions for serving.

2. Rinse 3/4 cup dry Calrose rice until the water is nearly clear. Combine it with 1 cup water in a small saucepan and bring to a boil over high heat. Cover, reduce the heat to low, and cook for 15 minutes; remove from the heat and let stand, covered, for 10 minutes.

3. Make the miso glaze by whisking together:

   • 1 1/2 tablespoons white miso paste
   • 1 tablespoon mirin
   • 1 tablespoon maple syrup
   • 1 teaspoon low-sodium soy sauce
   • 1 teaspoon grated ginger

   Set aside.

4. Pat 1 pound sockeye salmon dry and cut it into 2 portions. Season with 1/2 teaspoon kosher salt, rub the skin with 1 teaspoon neutral cooking oil, and spread the miso glaze over the flesh. Let stand for 10 minutes while the rice cooks.

5. Coat the zucchini planks with 2 teaspoons neutral cooking oil, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Grill until browned and crisp-tender, 3 to 4 minutes per side, then transfer to a platter.

6. Clean the grill grates and oil them with 1 teaspoon neutral cooking oil. Place the salmon skin-side down, close the lid, and grill without turning until the thickest part reaches 125°F, 6 to 9 minutes. Transfer to a plate and rest for 3 minutes.

7. Stir 1 tablespoon rice vinegar, 1 teaspoon granulated sugar, and the remaining 1/4 teaspoon kosher salt into the hot rice. Divide the seasoned rice and grilled zucchini between 2 plates, add the salmon, and finish with the sliced green onions and 1 teaspoon toasted sesame seeds.

Want more detail? See the temperature guide.

Ingredients

• Kroger® Fresh Natural Pork Loin Boneless

  1 lb $1.99
• Fresh Sweet Corn on the Cob-Each

  2 ears $0.33
• Large Gala Apple - Each

  1 medium (about 6 oz) $1.79
• Jumbo Sweet Onions

  1/2 medium (about 4 oz) $1.19
• olive oil

  2 tablespoons
• kosher salt

  2 1/4 teaspoons
• black pepper

  1/2 teaspoon
• pure maple syrup

  2 tablespoons
• Dijon mustard

  1 tablespoon
• apple cider vinegar

  2 teaspoons
• dried thyme

  1/2 teaspoon

Instructions

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

2. Cut the kernels from 2 ears sweet corn, core and dice 1 medium Gala apple, and thinly slice 1/2 medium sweet onion. Toss them on one side of the prepared pan with 1 tablespoon olive oil, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper. Spread the hash into an even layer.

3. Pat 1 pound boneless pork loin dry. Rub it with 1 tablespoon olive oil and season all over with 1 1/4 teaspoons kosher salt and 1/4 teaspoon black pepper. Place the pork on the open side of the pan and let it stand while making the glaze.

4. Make the maple-mustard glaze by whisking together:

   • 2 tablespoons pure maple syrup
   • 1 tablespoon Dijon mustard
   • 2 teaspoons apple cider vinegar
   • 1/2 teaspoon dried thyme

   Transfer 1 tablespoon glaze to a clean small bowl for serving.

5. Roast the pork and hash for 12 minutes. Stir the hash, brush the pork with the remaining glaze, and roast for 10 to 15 minutes more, pulling the pork when its center reaches 140°F.

6. Transfer the pork to a cutting board and rest it for 8 minutes. If the hash needs more browning, spread it out and return it to the oven during the rest.

7. Slice the pork across the grain. Divide the roasted corn-apple hash between two plates, arrange the pork over it, and drizzle with the reserved maple-mustard glaze.

Want more detail? See the temperature guide.