Careme

Ingredients

• Foster Farms Fresh & Natural Chicken Thighs Family Pack

  1 lb $2.79
• Kroger® Sweet Corn on the Cob

  2 ears $4.99
• Zucchini

  8 oz $1.79
• Private Selection® Walla Walla Sweet Onions

  4 oz $3.99
• Garlic

  3 cloves $0.79
• Fresh Organic Limes - Each

  1 lime, yielding 1 teaspoon zest and 2 tablespoons juice $1.29
• Fresh Jalapeno Peppers

  1 small pepper $1.99
• Fresh cilantro

  1/2 packed cup
• Plain Greek yogurt

  1/3 cup
• Extra-virgin olive oil

  2 tablespoons
• Ground cumin

  1 teaspoon
• Smoked paprika

  1 teaspoon
• Dried oregano

  1/2 teaspoon
• Fine sea salt

  2 1/4 teaspoons
• Freshly ground black pepper

  1 teaspoon

Instructions

1. Pat 1 pound chicken thighs dry. Combine the following to make the pollo a la brasa marinade:

   • 2 garlic cloves, minced
   • 1 teaspoon lime zest
   • 1 tablespoon lime juice
   • 1 tablespoon extra-virgin olive oil
   • 1 teaspoon ground cumin
   • 1 teaspoon smoked paprika
   • 1/2 teaspoon dried oregano
   • 1 1/8 teaspoons fine sea salt
   • 3/4 teaspoon freshly ground black pepper

   Coat the chicken thoroughly and let it stand for 15 minutes while you make the sauce and prepare the vegetables.

2. Blend the following until mostly smooth to make the green sauce:

   • 1/3 cup plain Greek yogurt
   • 1/2 packed cup fresh cilantro
   • 1 small jalapeño, stemmed and roughly chopped
   • 1 garlic clove, roughly chopped
   • 1 tablespoon lime juice
   • 1/8 teaspoon fine sea salt

   Refrigerate the sauce until serving.

3. Heat a grill for two-zone cooking over medium-high heat. Prepare and toss together:

   • 2 ears corn, husked
   • 8 ounces zucchini, sliced lengthwise into 1/2-inch planks
   • 4 ounces Walla Walla sweet onion, cut into thick wedges through the root
   • 1 tablespoon extra-virgin olive oil
   • 1 teaspoon fine sea salt
   • 1/4 teaspoon freshly ground black pepper

   Keep the onion layers attached so they remain easy to turn.

4. Grill the chicken over direct heat until browned, about 5 minutes per side. Move it to indirect heat, cover, and cook for 12 to 18 minutes more, pulling it at 175°F. During the final 12 minutes, grill the corn, turning occasionally, until lightly charred; grill the zucchini and onion for 3 to 4 minutes per side until tender and marked.

5. Rest the chicken for 5 minutes. Spoon the green sauce onto two plates, add the grilled chicken, and arrange the corn, zucchini, and sweet onion alongside; serve extra sauce at the table.

Want more detail? See the temperature guide.

Ingredients

• Simple Truth® Natural Lamb Loin Chops

  1 pound $16.99
• Eggplant

  1 large (about 1 pound) $1.99
• Fresh On the Vine Red Tomatoes by the Bunch

  8 ounces $2.49
• Private Selection® Walla Walla Sweet Onions

  4 ounces $3.99
• Garlic

  2 cloves $0.79
• Fresh Organic Lemon

  1 medium $1.29
• Simple Truth Organic® Mint

  1/2 cup leaves $2.49
• Plain Greek yogurt

  3/4 cup
• Extra-virgin olive oil

  3 tablespoons
• Fine sea salt

  3 teaspoons
• Ground cumin

  1 1/2 teaspoons
• Ground sumac

  2 teaspoons
• Aleppo pepper

  1 teaspoon
• Ground black pepper

  1 teaspoon
• Honey

  1 teaspoon

Instructions

1. Heat the oven to 475°F with a large rimmed sheet pan inside. Pat dry 1 pound lamb loin chops and coat with:

   • 1 tablespoon extra-virgin olive oil
   • 1 1/3 teaspoons fine sea salt
   • 1 teaspoon ground cumin
   • 1 teaspoon ground sumac
   • 1/2 teaspoon Aleppo pepper
   • 1/2 teaspoon ground black pepper
   • 1 garlic clove, finely grated
   • Zest of 1/2 lemon
   • 1 tablespoon lemon juice

   Let the seasoned lamb chops stand for 15 minutes while preparing the vegetables.

2. Cut 1 large eggplant into 1-inch wedges, halve 8 ounces tomatoes, and cut 4 ounces Walla Walla sweet onion into thin wedges. Toss with:

   • 2 tablespoons extra-virgin olive oil
   • 1 2/3 teaspoons fine sea salt
   • 1/2 teaspoon ground cumin
   • 1/2 teaspoon Aleppo pepper
   • 1/4 teaspoon ground black pepper

   Carefully spread the vegetables over the hot sheet pan and roast for 12 minutes.

3. Make the mint yogurt by stirring together:

   • 3/4 cup plain Greek yogurt
   • 1 garlic clove, finely grated
   • Zest of 1/2 lemon
   • 1 tablespoon lemon juice
   • 1 teaspoon honey
   • 1 teaspoon ground sumac
   • 1/3 cup mint leaves, finely chopped
   • 1/4 teaspoon ground black pepper

   Set aside for serving.

4. Turn the vegetables and clear space in the center of the pan. Add the seasoned lamb chops and roast for 10 to 14 minutes, turning once halfway through, until the lamb reaches 130°F and the eggplant is deeply browned.

5. Transfer the lamb chops to a plate and rest for 7 minutes. If needed, return the vegetables to the oven during the rest so their edges remain caramelized.

6. Spoon the mint yogurt onto two plates, arrange the roasted vegetables and lamb chops over it, and finish with 1/6 cup mint leaves and the pan juices.

Want more detail? See the temperature guide.

Ingredients

• Kroger® Ground Pork

  10 oz $4.49
• Napa Cabbage

  1 lb $2.99
• Kroger® Jasmine Rice

  1/2 cup $3.89
• Green Onions

  2 green onions $1.19
• Water

  3/4 cup plus 1/3 cup
• Fine sea salt

  1 1/8 teaspoons
• Low-sodium soy sauce

  1 tablespoon
• Chinkiang black vinegar

  1 tablespoon
• Light brown sugar

  2 teaspoons
• Cornstarch

  1 teaspoon
• Toasted sesame oil

  1 teaspoon
• Garlic

  3 cloves
• Fresh ginger

  1 tablespoon grated
• Sichuan peppercorns

  1 teaspoon
• Dried Chinese red chiles

  4
• Neutral cooking oil

  1 tablespoon

Instructions

1. Rinse 1/2 cup jasmine rice. Combine it in a small saucepan with 3/4 cup water and 1/8 teaspoon fine sea salt. Bring to a boil, cover, reduce the heat to low, and simmer for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.

2. Break 10 ounces ground pork into bite-size clumps and season evenly with 1/2 teaspoon fine sea salt. Refrigerate while preparing the vegetables, at least 10 minutes.

3. Make the stir-fry sauce by whisking together:

   • 1 tablespoon low-sodium soy sauce
   • 1 tablespoon Chinkiang black vinegar
   • 2 teaspoons light brown sugar
   • 1 teaspoon cornstarch
   • 1/3 cup water
   • 1 teaspoon toasted sesame oil

   Set the sauce aside.

4. Prepare the vegetables and aromatics:

   • Cut 1 pound Napa cabbage into 1-inch pieces, keeping the thick stems separate from the leafy sections
   • Mince 3 cloves garlic
   • Grate 1 tablespoon fresh ginger
   • Slice 2 green onions, separating the white portions from the dark-green tops
   • Lightly crush 1 teaspoon Sichuan peppercorns
   • Snip 4 dried Chinese red chiles into pieces

   Combine the garlic and ginger as the garlic-ginger mixture; combine the peppercorns and chiles as the chile-spice mixture.

5. Heat a wok or large skillet over high heat. Add 2 teaspoons neutral cooking oil and the chile-spice mixture; stir for 20 seconds until fragrant. Add the seasoned pork and stir-fry for 4 to 5 minutes, breaking it into small pieces, until browned and it reaches 160°F. Transfer the pork to a clean plate.

6. Add 1 teaspoon neutral cooking oil to the hot wok. Add the cabbage stems and 1/2 teaspoon fine sea salt; stir-fry for 2 minutes. Add the cabbage leaves, sliced green-onion whites, and garlic-ginger mixture, then stir-fry for 1 minute.

7. Return the cooked pork to the wok. Stir the sauce once more, pour it in, and toss for 1 to 2 minutes until glossy and lightly thickened.

8. Fluff the rice and divide it between two shallow bowls. Spoon the pork and Napa cabbage stir-fry over the rice, garnish with the sliced green-onion tops, and serve immediately.

Want more detail? See the temperature guide.