Careme

Ingredients

• Foster Farms Fresh & Natural Chicken Thighs Value Pack

  1½ pounds bone-in chicken thighs $1.29
• Zucchini

  1 pound $1.79
• Jasmine rice

  ¾ cup dry $3.59
• Green onions

  4 green onions $1.19
• Garlic

  3 cloves
• Fresh ginger

  1 tablespoon minced $3.99
• Reduced-sodium soy sauce

  1½ tablespoons
• Rice vinegar

  1 tablespoon
• Honey

  1 tablespoon
• Toasted sesame oil

  1 teaspoon
• Cornstarch

  1 tablespoon
• Crushed red pepper flakes

  ¼ teaspoon
• Neutral cooking oil

  2 tablespoons
• Kosher salt

  2 teaspoons
• Black pepper

  ¼ teaspoon
• Water

  1½ cups

Instructions

1. Remove the skin and bones from 1½ pounds bone-in chicken thighs and cut the meat into 1-inch pieces. Halve and slice 1 pound zucchini into ½-inch pieces, thinly slice 4 green onions while separating their white and green parts, mince 3 cloves garlic, and mince 1 tablespoon fresh ginger.
2. Combine ¾ cup dry jasmine rice, 1¼ cups water, and ¼ teaspoon kosher salt in a saucepan. Bring to a boil, cover, and cook over low heat for 15 minutes; remove the saucepan from the heat and let the rice stand, covered, for 5 minutes.
3. Toss the chicken cut from 1½ pounds thighs with 1 teaspoon kosher salt, 1 teaspoon cornstarch, and ¼ teaspoon black pepper. In a small bowl, whisk together 1½ tablespoons reduced-sodium soy sauce, 1 tablespoon rice vinegar, 1 tablespoon honey, 1 teaspoon toasted sesame oil, 2 teaspoons cornstarch, ¼ teaspoon crushed red pepper flakes, and ¼ cup water.
4. Heat 1 tablespoon neutral cooking oil in a large skillet or wok over high heat. Add the seasoned chicken from 1½ pounds thighs in one layer and stir-fry for 6–8 minutes, until browned and the thickest pieces reach 165°F; transfer the chicken to a clean plate.
5. Add 1 tablespoon neutral cooking oil and 1 pound sliced zucchini to the hot skillet. Sprinkle the zucchini with ¾ teaspoon kosher salt and stir-fry for 3–4 minutes, until browned but still crisp; add the white parts of 4 green onions, 3 cloves minced garlic, and 1 tablespoon minced fresh ginger, then stir-fry for 30 seconds.
6. Return all cooked chicken from 1½ pounds thighs to the skillet and pour in the sauce made with 1½ tablespoons reduced-sodium soy sauce, 1 tablespoon rice vinegar, 1 tablespoon honey, 1 teaspoon toasted sesame oil, 2 teaspoons cornstarch, ¼ teaspoon crushed red pepper flakes, and ¼ cup water. Toss for 2 minutes, until the sauce bubbles and coats the chicken and zucchini.
7. Fluff all cooked rice made from ¾ cup dry jasmine rice and divide it between two bowls. Spoon all the chicken-zucchini stir-fry over the rice, top with the green parts of 4 green onions, and serve immediately.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin

  12 oz $2.99
• Fresh Bagged Green Beans

  8 oz $2.19
• Yukon Gold potatoes

  12 oz $1.29
• Jumbo Sweet Onion

  4 oz $1.19
• Olive oil

  3 tablespoons
• Kosher salt

  1 tablespoon plus 1 teaspoon
• Black pepper

  1/2 teaspoon
• Caraway seeds, lightly crushed

  1/2 teaspoon
• Dijon mustard

  1 1/2 tablespoons
• Apple cider vinegar

  1 tablespoon
• Honey

  1 teaspoon
• Dried dill

  1 teaspoon
• Water

  6 cups

Instructions

1. Halve 12 oz Yukon Gold potatoes and place them in a saucepan with 6 cups cold water and 1 tablespoon kosher salt; set the saucepan over high heat and bring to a boil.
2. While the water heats, trim 8 oz green beans and cut 4 oz sweet onion into thick wedges. Whisk 1 1/2 tablespoons Dijon mustard, 1 tablespoon apple cider vinegar, 1 teaspoon honey, 1 teaspoon dried dill, and 1 tablespoon olive oil in a large bowl. Once the saucepan boils, cook for 8 minutes, then drain thoroughly.
3. Coat 12 oz pork tenderloin with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1/2 teaspoon lightly crushed caraway seeds. Let stand for 10 minutes while heating the grill to medium-high, about 425°F.
4. Toss 12 oz drained potatoes, 8 oz trimmed green beans, and 4 oz sweet onion wedges with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.
5. Grill 12 oz seasoned pork tenderloin over direct heat for 12 to 15 minutes, turning every 3 to 4 minutes, until browned and 145°F in the center. At the same time, grill 12 oz potatoes, 8 oz green beans, and 4 oz sweet onion in a grill basket for 8 to 12 minutes, turning occasionally, until charred and tender.
6. Rest 12 oz grilled pork tenderloin for 5 minutes. Transfer 12 oz grilled potatoes, 8 oz grilled green beans, and 4 oz grilled sweet onion to the dressing bowl and toss; slice the pork and plate it alongside the warm vegetable salad.

Ingredients

• Fresh Sockeye Salmon Fillet Wild Caught (sustainably sourced)

  1 pound $15.99
• Fresh Sweet Corn on the Cob-Each

  2 ears $0.75
• Fresh Roma Tomato

  8 ounces $1.49
• Cucumber

  1 medium $0.89
• Jumbo Red Onions

  2 ounces $1.19
• Simple Truth Organic® Baby Dill

  1/4 cup chopped $2.49
• plain Greek yogurt

  1/2 cup
• garlic

  1 clove, finely grated
• extra-virgin olive oil

  3 tablespoons
• red wine vinegar

  4 teaspoons
• honey

  1 teaspoon
• smoked paprika

  1 teaspoon
• ground cumin

  3/4 teaspoon
• Aleppo pepper

  1/2 teaspoon
• kosher salt

  2 3/4 teaspoons
• black pepper

  1/2 teaspoon

Instructions

1. Preheat a clean grill to medium-high, about 425°F. Pat 1 pound sockeye salmon dry, then rub it with 1 tablespoon olive oil, 3/4 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1/2 teaspoon Aleppo pepper, 1 1/4 teaspoons kosher salt, and 1/4 teaspoon black pepper; rest for 15 minutes while preparing the accompaniments.
2. Stir together 1/2 cup plain Greek yogurt, 2 tablespoons chopped dill, 1 finely grated garlic clove, 1 teaspoon red wine vinegar, 1 teaspoon honey, 1/2 teaspoon kosher salt, and 1/8 teaspoon black pepper; refrigerate until plating.
3. Dice 8 ounces Roma tomato, 1 medium cucumber, and 2 ounces red onion. Toss them with 2 tablespoons chopped dill, 1 tablespoon olive oil, 1 tablespoon red wine vinegar, 1/2 teaspoon kosher salt, and 1/8 teaspoon black pepper.
4. Brush 2 ears sweet corn with 1 tablespoon olive oil and season with 1/4 teaspoon smoked paprika, 1/4 teaspoon ground cumin, and 1/2 teaspoon kosher salt. Grill the 2 ears sweet corn for 8 to 10 minutes, turning every 2 minutes, until tender and evenly charred.
5. Grill the seasoned 1 pound sockeye salmon skin-side down for 4 to 5 minutes with the lid closed. Flip carefully and grill for 1 to 3 minutes more; for moist medium sockeye, remove it at 125°F to 130°F, or cook to the USDA-recommended 145°F for maximum safety. Transfer the grilled 1 pound sockeye salmon to a platter and rest for 3 minutes.
6. Plate 8 ounces grilled salmon, 1 ear charred corn, half the tomato-cucumber salad, and half the yogurt sauce on each of 2 plates.