Careme

Ingredients

• Simple Truth® Natural Boneless Skinless Fresh Chicken Breast Family Pack BIG DEAL!

  12 oz $5.49
• Bok Choy

  12 oz $2.99
• Smart Way™ Jasmine Rice

  3/4 cup dry $3.59
• Green Onions

  2 $1.19
• Garlic

  2 cloves $0.79
• Spice World™ Fresh Peeled Ginger Bag

  1 tablespoon grated $3.99
• Water

  1 1/4 cups
• Morton kosher salt

  3/4 teaspoon
• Black pepper

  1/4 teaspoon
• Low-sodium soy sauce

  1 1/2 tablespoons
• Shaoxing wine or dry sherry

  1 tablespoon
• Cornstarch

  2 teaspoons
• Neutral cooking oil

  2 tablespoons
• Oyster sauce

  1 tablespoon
• Granulated sugar

  1 teaspoon
• Toasted sesame oil

  1 teaspoon

Instructions

1. Prepare 12 ounces bok choy by cutting the stems crosswise into 1-inch pieces and roughly chopping the leaves; keep the stems and leaves separate.

2. Thinly slice 2 green onions, separating the white and green parts. Mince 2 garlic cloves and grate 1 tablespoon peeled ginger.

3. Rinse 3/4 cup dry jasmine rice until the water is nearly clear. Combine it in a small saucepan with 1 cup water and 1/4 teaspoon Morton kosher salt. Bring to a boil, cover, and cook over low heat for 15 minutes. Remove from the heat and let stand, covered, for 5 minutes.

4. While the rice cooks, slice 12 ounces chicken breast across the grain into 1/4-inch strips. Toss the chicken with:

   • 1/2 teaspoon Morton kosher salt
   • 1/4 teaspoon black pepper
   • 1 tablespoon low-sodium soy sauce
   • 1 tablespoon Shaoxing wine or dry sherry
   • 1 teaspoon cornstarch
   • 1 teaspoon neutral cooking oil

   Let the marinated chicken stand for 10 minutes while you make the sauce.

5. Whisk together the stir-fry sauce:

   • 1 tablespoon oyster sauce
   • 1/2 tablespoon low-sodium soy sauce
   • 1 teaspoon granulated sugar
   • 1 teaspoon toasted sesame oil
   • 1 teaspoon cornstarch
   • 1/4 cup water

   Set the sauce aside.

6. Heat a wok or large skillet over high heat. Add 2 teaspoons neutral cooking oil, followed by the marinated chicken in one layer. Sear for 1 minute, then stir-fry for 3 to 4 minutes, until lightly browned and the thickest pieces reach 165°F. Transfer the chicken to a clean plate.

7. Return the wok to high heat and add 1 tablespoon neutral cooking oil. Add the prepared garlic, ginger, scallion whites, and bok choy stems; stir-fry for 2 minutes. Add the bok choy leaves and stir-fry for 1 to 2 minutes, until vivid green and just wilted.

8. Stir the prepared sauce, pour it into the wok, and return the cooked chicken. Toss for 1 to 2 minutes, until the glaze bubbles and coats the chicken and bok choy.

9. Fluff the cooked rice and divide it between two shallow bowls. Spoon the chicken and bok choy stir-fry over the rice, garnish with the scallion greens, and serve immediately.

Want more detail? See the temperature guide.

Ingredients

• Kroger® Fresh Natural Pork Loin Boneless

  12 oz $2.99
• Fresh Sweet Corn on the Cob-Each

  2 ears $0.33
• Zucchini

  8 oz $1.79
• Jumbo Sweet Onions

  4 oz $1.39
• Green Onions

  2 green onions $1.19
• Diamond Crystal kosher salt

  3 1/2 teaspoons
• Smoked paprika

  2 teaspoons
• Garlic powder

  1 teaspoon
• Dried oregano

  1/2 teaspoon
• Dried thyme

  1/2 teaspoon
• Cayenne pepper

  1/4 teaspoon
• Ground black pepper

  1/2 teaspoon
• Olive oil

  2 tablespoons
• Apple cider vinegar

  1 tablespoon

Instructions

1. Heat a grill to medium-high, about 425°F. Cut the 12 ounces pork loin crosswise into 2 equal, 1-inch-thick steaks. Coat the pork with:

   • 1 1/2 teaspoons Diamond Crystal kosher salt
   • 2 teaspoons smoked paprika
   • 1 teaspoon garlic powder
   • 1/2 teaspoon dried oregano
   • 1/2 teaspoon dried thyme
   • 1/4 teaspoon cayenne pepper
   • 1/2 teaspoon ground black pepper
   • 1 tablespoon olive oil

   Let the seasoned pork stand for 15 minutes while preparing the vegetables.

2. Prepare the seasonal vegetables:

   • Shuck 2 ears sweet corn
   • Cut 8 ounces zucchini lengthwise into 1/2-inch slabs
   • Cut 4 ounces sweet onion into thick wedges, leaving the root ends attached
   • Add 2 teaspoons Diamond Crystal kosher salt
   • Add 1 tablespoon olive oil

   Turn everything until evenly coated.

3. Grill the pork for 4 to 6 minutes per side, turning once, until browned and the centers reach a pull temperature of 140°F. Transfer to a board and rest for 5 minutes.

4. At the same time, grill the corn for 10 to 12 minutes, turning occasionally, and grill the zucchini and onion for 6 to 8 minutes, turning once, until tender and well marked.

5. Cut the kernels from the grilled corn and roughly chop the grilled zucchini and onion. Toss the grilled vegetables with 2 thinly sliced green onions and 1 tablespoon apple cider vinegar to make the warm corn succotash.

6. Slice the rested pork across the grain and plate it over the warm grilled corn succotash, spooning any pork juices from the board over the top.

Want more detail? See the temperature guide.

Ingredients

• Fresh Coho Salmon Fillet

  1 lb, cut into 2 portions and pin bones removed $14.99
• Fresh On the Vine Red Tomatoes by the Bunch (4-5 tomatoes per bunch)

  1 lb $2.49
• Fresh Red Hothouse Bell Pepper

  1 $1.67
• Jumbo Red Onions

  2 oz $1.19
• Fresh Sweet Corn on the Cob-Each

  2 ears $0.33
• Garlic

  3 cloves $0.79
• Fresh Organic Lemon - Each

  1 $1.29
• Organic Italian Parsley

  1/4 cup chopped $1.99
• Diamond Crystal kosher salt

  4 1/2 teaspoons
• Freshly ground black pepper

  1/2 teaspoon
• Extra-virgin olive oil

  4 tablespoons
• Sliced almonds

  1/4 cup
• Plain breadcrumbs

  1/4 cup
• Sherry vinegar

  1 tablespoon
• Smoked paprika

  1 teaspoon
• Cayenne pepper

  1/8 teaspoon
• Water

  2 tablespoons

Instructions

1. Heat the oven to 450°F and line a large rimmed sheet pan with parchment paper.

2. Prepare the September vegetables and lemon:

   • Cut 1 lb tomatoes into wedges.
   • Stem, seed, and cut 1 red bell pepper into strips.
   • Thinly slice 2 oz red onion.
   • Cut the kernels from 2 ears sweet corn.
   • Peel 3 garlic cloves.
   • Zest 1 lemon, then juice it to yield about 2 tablespoons.

   Keep each prepared component separate.

3. Pat 1 lb coho salmon dry. Season it evenly with 2 teaspoons Diamond Crystal kosher salt and 1/2 teaspoon freshly ground black pepper; refrigerate uncovered while the vegetables begin roasting.

4. On the prepared pan, toss the prepared tomatoes, bell pepper, onion, corn, and garlic with 2 tablespoons extra-virgin olive oil and 2 1/2 teaspoons Diamond Crystal kosher salt. Spread everything in one layer and roast for 15 minutes.

5. Set aside 1 cup of the roasted tomatoes for plating. Transfer the other roasted tomatoes and all the bell pepper, onion, and garlic to a blender, leaving the corn on the pan. Place the seasoned salmon beside the corn, brush it with 1 tablespoon extra-virgin olive oil, and scatter all the prepared lemon zest over it. Roast for 10–12 minutes, pulling the salmon when its thickest part reaches 125°F.

6. While the salmon roasts, add the following to the blender:

   • 1/4 cup sliced almonds
   • 1/4 cup plain breadcrumbs
   • 1 tablespoon sherry vinegar
   • 1 teaspoon smoked paprika
   • 1/8 teaspoon cayenne pepper
   • 1 tablespoon prepared lemon juice
   • 1 tablespoon extra-virgin olive oil
   • 2 tablespoons chopped parsley
   • 2 tablespoons water

   Pulse into a textured romesco sauce, scraping down the blender as needed.

7. Transfer the roasted salmon to a plate and rest it for 5 minutes. Toss the roasted corn and reserved tomatoes with the other 1 tablespoon prepared lemon juice.

8. Spoon the tomato romesco onto two warm plates. Set a salmon portion over each pool of sauce, arrange the roasted corn and tomatoes alongside, and finish with the remaining 2 tablespoons chopped parsley.

Want more detail? See the temperature guide.