Careme

Ingredients

• Fresh Catfish Fillet (never frozen; sustainably sourced)

  1 lb $7.99
• Fresh Okra

  8 oz $3.99
• Fresh Sweet Corn on the Cob-Each

  2 ears $0.33
• Fresh Roma Tomato

  8 oz $1.49
• Fresh Large Green Bell Pepper

  1/2 pepper $0.99
• Jumbo White Onions

  1/2 onion $0.99
• Kroger® Enriched Long Grain White Rice

  1/2 cup dry $1.79
• Water

  1 cup
• Paprika

  1 1/2 teaspoons
• Dried thyme

  1/2 teaspoon
• Garlic powder

  1/2 teaspoon
• Cayenne pepper

  1/8 teaspoon, or to taste
• Kosher salt

  1 1/4 teaspoons, divided
• Black pepper

  1/4 teaspoon
• Olive oil

  2 tablespoons, divided
• Lemon juice or vinegar

  2 teaspoons

Instructions

1. Rinse the rice. Slice the okra into 1/2-inch rounds, cut the corn from the cobs, and dice the tomato, bell pepper, and onion. Pat the catfish very dry, then combine the paprika, thyme, garlic powder, cayenne, black pepper, and 1/2 teaspoon salt.
2. Combine the rice, water, and 1/4 teaspoon salt 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. Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the okra in one layer and cook undisturbed for 3 minutes; stir, then cook for 2 minutes more.
4. Add the onion, bell pepper, corn, and remaining 1/2 teaspoon salt. Cook for 4 minutes, stirring occasionally. Fold in the tomato and lemon juice or vinegar, cook for 1 minute, then transfer the vegetables to a bowl and cover loosely to keep warm.
5. Let the empty skillet cool for 1 minute, then carefully wipe it clean with a paper towel held in tongs. Coat the catfish with the spice mixture, heat the remaining tablespoon of oil over medium heat, and sear the fish for 3–4 minutes per side, until flaky and 145°F at the thickest point.
6. Fluff the rice and divide it between two shallow bowls. Add the warm okra-corn mixture, top with the seared catfish, and spoon any flavorful skillet juices over the fish.

Ingredients

• Foster Farms Fresh & Natural Cage Free Chicken Thighs

  1¼ lb, about 2 large bone-in thighs $1.99
• Eggplant

  1 medium, cut into 1-inch cubes $1.49
• Fresh Roma Tomato

  2 medium, diced $1.49
• Jumbo Yellow Onion

  ½ large, thinly sliced $1.29
• Garlic

  3 cloves, minced $0.79
• Fresh Jalapeno Peppers

  1 pepper, thinly sliced $1.49
• Kroger Enriched Long Grain White Rice

  ½ cup, rinsed $1.79
• Fresh ginger

  1 tablespoon, grated
• Neutral cooking oil

  2½ tablespoons, divided
• Black mustard seeds

  ½ teaspoon
• Ground coriander

  1 teaspoon
• Ground cumin

  ½ teaspoon
• Ground turmeric

  ½ teaspoon
• Cayenne pepper

  ⅛ teaspoon, optional
• Kosher salt

  ¾ teaspoon, plus more to taste
• Water

  1¾ cups, divided
• Lemon juice

  1 tablespoon

Instructions

1. Prepare the eggplant, tomatoes, onion, garlic, ginger, and jalapeño. Pat the chicken dry, remove the skin if desired, and season it with ½ teaspoon salt.
2. Heat 1½ tablespoons oil in a deep skillet over medium-high heat. Sear the chicken until richly browned, about 4 minutes per side, then transfer it to a plate; it will finish cooking in the sauce.
3. Reduce the heat to medium and add the remaining 1 tablespoon oil. Add the mustard seeds and cook until they begin popping, about 30 seconds. Add the onion and cook for 3 minutes, then stir in the garlic, ginger, jalapeño, coriander, cumin, turmeric, and optional cayenne for 30 seconds.
4. Fold in the eggplant, tomatoes, remaining ¼ teaspoon salt, and ¾ cup water. Nestle the chicken into the vegetables, bring to a gentle simmer, cover, and braise over medium-low heat for 24–25 minutes.
5. As soon as the braise is covered, combine the rinsed rice, remaining 1 cup water, and a pinch of salt in a small saucepan. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes; remove from the heat and leave covered for 5 minutes.
6. Uncover the braise and simmer for 3–4 minutes, until the sauce lightly thickens and the chicken reaches at least 165°F at the thickest point without touching bone. Stir in the lemon juice and adjust the salt.
7. Fluff the rice and divide it between two shallow bowls. Spoon the eggplant-tomato sauce alongside, set a chicken thigh on top, and finish with the sliced jalapeño and sauce from the pan.

Ingredients

• Beef Choice Tri Tip Roast (1 Roast)

  1 lb $8.99
• Fresh Sweet Corn on the Cob-Each

  2 ears, husks removed $0.33
• Kroger® Fresh Grape Tomatoes

  5 oz, halved $1.99
• Fresh Medium Ripe Avocado

  1 $1.00
• Jumbo Red Onions

  1/4 small onion, thinly sliced $1.59
• Parsley

  1/2 cup loosely packed leaves, chopped $1.29
• Garlic

  1 clove, finely grated $0.79
• Extra-virgin olive oil

  2 tablespoons, divided
• Red wine vinegar

  1 1/2 tablespoons, divided
• Smoked paprika

  1 teaspoon
• Ground cumin

  1/2 teaspoon
• Kosher salt

  1 teaspoon, plus more to taste
• Black pepper

  1/2 teaspoon

Instructions

1. Preheat a grill for two-zone cooking, with one side at medium-high heat and the other at medium-low. Pat the tri-tip dry; combine the smoked paprika, cumin, salt, pepper, and 1 teaspoon olive oil, then rub the mixture over the beef.
2. While the grill heats, stir together the parsley, garlic, 1 tablespoon red wine vinegar, and 1 tablespoon olive oil. Dice half the avocado and gently fold it into the sauce; season to taste.
3. Grill the corn over medium-high heat, turning every 2 minutes, until tender and charred in spots, 8 to 10 minutes. Transfer to a cutting board to cool slightly.
4. Sear the tri-tip over medium-high heat for 3 to 4 minutes per side. Move it to the cooler side, cover, and grill for 8 to 14 minutes more, turning once, until the thickest part reaches 140–142°F; cooking time will vary with thickness.
5. Rest the beef for 10 minutes so it reaches at least 145°F. Meanwhile, cut the kernels from the cobs and toss them with the tomatoes, red onion, remaining avocado, remaining 1/2 tablespoon vinegar, and remaining 2 teaspoons olive oil; season lightly with salt and pepper.
6. Slice the tri-tip thinly against the grain. Plate with the charred corn-tomato salad and spoon the avocado-parsley sauce over the beef.