Careme

Ingredients

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

  1.25 pounds bone-in, skin-on chicken thighs $2.79
• Butterfly Brand Supreme Glutinous Sweet Rice

  1/2 cup $8.99
• Cucumber

  1 medium cucumber, about 10 ounces $0.79
• Green Onions

  2 green onions $1.19
• Organic Cilantro

  1/4 cup loosely packed leaves and tender stems $1.69
• Fresh Jalapeno Peppers

  1/2 jalapeño $1.99
• Fresh Organic Lime

  1 lime, yielding about 2 tablespoons juice $1.29
• Garlic

  2 cloves $0.79
• Water

  5 cups
• Morton kosher salt

  1 teaspoon
• Fish sauce

  2 tablespoons
• Light brown sugar

  1 tablespoon
• Neutral cooking oil

  1 tablespoon
• Ground black pepper

  1/2 teaspoon
• Crushed red pepper flakes

  1/4 teaspoon

Instructions

1. Rinse 1/2 cup glutinous sweet rice under cool water. Bring 2 cups water to a boil, pour it over the rice in a heatproof bowl, and soak for 20 minutes.

2. While the rice soaks, pat 1.25 pounds chicken thighs dry and season them evenly with 1 teaspoon Morton kosher salt. Combine the chicken with:

   • 1 tablespoon fish sauce
   • 1 tablespoon lime juice
   • 2 teaspoons light brown sugar
   • 1 tablespoon neutral cooking oil
   • 2 garlic cloves, finely grated
   • 1/2 teaspoon ground black pepper

   Massage in the marinade and let stand for 15 minutes while heating the grill.

3. Prepare a grill for medium heat, about 400°F, and clean the grates. Drain the soaked rice well. Bring 3 cups water to a boil in a saucepan, set the rice in a fine-mesh sieve above the water without letting it touch, and cover tightly. Steam over medium-low heat for 20 to 22 minutes, stirring once halfway through, until tender and chewy.

4. Place the chicken skin-side down on the grill. Cover and cook for 8 to 10 minutes, then turn and grill for another 10 to 14 minutes, moving the thighs away from flare-ups, until they reach 175°F. Rest for 5 minutes.

5. While the chicken grills, thinly slice 1 medium cucumber and 2 green onions, roughly chop 1/4 cup cilantro, and thinly slice 1/2 jalapeño. Toss them with:

   • 1 tablespoon fish sauce
   • 1 tablespoon lime juice
   • 1 teaspoon light brown sugar
   • 1/4 teaspoon crushed red pepper flakes

   Let the cucumber salad stand for 10 minutes so the flavors mingle while it stays crisp.

6. Fluff the sticky rice and divide it between two plates. Add the rested grilled chicken and mound the cucumber salad alongside, spooning a little of its dressing over the chicken.

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Ingredients

• Kroger® Fresh Natural Pork Tenderloin

  12 oz $4.99
• Japanese eggplant

  12 oz $4.99
• Smart Way™ Jasmine Rice

  1/2 cup dry $3.59
• Green onions

  3 $1.19
• Garlic

  3 cloves $0.79
• Fresh ginger

  1 tablespoon minced $3.99
• Diamond Crystal kosher salt

  2 teaspoons
• Cornstarch

  1 tablespoon
• Water

  1 1/3 cups
• Neutral cooking oil

  2 tablespoons
• Soy sauce

  1 tablespoon
• Chinese black vinegar

  1 1/2 tablespoons
• Granulated sugar

  2 teaspoons
• Toasted sesame oil

  1 teaspoon
• Crushed red pepper flakes

  1/4 teaspoon

Instructions

1. Slice 12 ounces pork tenderloin across the grain into 1/4-inch-thick pieces. Toss with 1 teaspoon Diamond Crystal kosher salt and 1 teaspoon cornstarch; let stand for 15 minutes while preparing the other components.

2. Cut 12 ounces Japanese eggplant into 3-inch batons. Toss with 3/4 teaspoon Diamond Crystal kosher salt, let stand for 10 minutes, and blot away the surface moisture.

3. Rinse 1/2 cup dry jasmine rice. Combine it in a small saucepan with 3/4 cup water and 1/4 teaspoon Diamond Crystal kosher salt. Bring to a boil, cover, and cook over low heat for 15 minutes; remove from the heat and keep covered for 5 minutes.

4. Thinly slice 3 green onions, separating the white and green parts. Mince 3 garlic cloves and 1 tablespoon fresh ginger; combine the garlic, ginger, and onion whites as the aromatics, reserving the onion greens for plating.

5. Whisk together the stir-fry sauce:

   • 1/3 cup water
   • 1 tablespoon soy sauce
   • 1 1/2 tablespoons Chinese black vinegar
   • 2 teaspoons granulated sugar
   • 2 teaspoons cornstarch
   • 1 teaspoon toasted sesame oil
   • 1/4 teaspoon crushed red pepper flakes

   Stir again just before adding it to the skillet.

6. Heat 1 tablespoon neutral cooking oil in a large skillet or wok over medium-high heat. Add the eggplant and stir-fry for 2 minutes. Add 1/4 cup water, cover, and steam for 4 minutes. Uncover and stir-fry for about 2 minutes, until tender and lightly browned; transfer to a plate.

7. Heat 1 tablespoon neutral cooking oil in the same skillet over high heat. Add the seasoned pork in one layer and cook undisturbed for 1 minute, then stir-fry for 2 minutes. Add the aromatics and stir-fry for 30 seconds.

8. Return the cooked eggplant to the skillet, stir the sauce, and pour it in. Toss for 1 to 2 minutes, until glossy and thickened and the pork reaches 145°F. Remove from the heat and let stand for 2 minutes.

9. Fluff the rice and divide it between two shallow bowls. Spoon the pork and eggplant stir-fry over the rice and finish with the reserved onion greens.

Want more detail? See the temperature guide.

Ingredients

• Fresh Coho Salmon Fillet

  1 lb $18.99
• Fresh Sweet Corn on the Cob

  2 ears $0.33
• Fresh Roma Tomato

  8 oz $1.29
• Private Selection Walla Walla Sweet Onion

  4 oz $3.99
• Fresh Large Green Bell Pepper

  1 $0.89
• Morton kosher salt

  2 1/2 teaspoons
• Extra-virgin olive oil

  2 tablespoons
• Garlic

  2 cloves
• Smoked paprika

  1 teaspoon
• Freshly ground black pepper

  1/2 teaspoon
• Mayonnaise

  3 tablespoons
• Fresh lemon juice

  1 teaspoon
• Sherry vinegar

  2 teaspoons
• Flat-leaf parsley

  2 tablespoons

Instructions

1. Heat the oven to 450°F with a rack in the upper third. Line a rimmed sheet pan with parchment. Prepare the piperade vegetables:

   • Cut the kernels from 2 ears Fresh Sweet Corn on the Cob.
   • Core and dice 8 ounces Fresh Roma Tomato.
   • Thinly slice 4 ounces Private Selection Walla Walla Sweet Onion.
   • Stem, seed, and thinly slice 1 Fresh Large Green Bell Pepper.

   Keep the vegetables together as the piperade vegetables.

2. Pat 1 pound Fresh Coho Salmon Fillet dry and place it on a plate. Season all over with 1 1/4 teaspoons Morton kosher salt, then let it stand for 15 minutes while the oven finishes heating.

3. On the prepared pan, toss the piperade vegetables with:

   • 1 tablespoon extra-virgin olive oil
   • 1 clove garlic, finely grated
   • 1 1/4 teaspoons Morton kosher salt
   • 1/4 teaspoon freshly ground black pepper

   Spread into an even layer and oven-roast for 15 minutes.

4. Meanwhile, make the smoky aioli by stirring together:

   • 3 tablespoons mayonnaise
   • 1 teaspoon fresh lemon juice
   • 1 clove garlic, finely grated
   • 1/2 teaspoon smoked paprika

   Refrigerate the smoky aioli until plating.

5. Stir the roasted piperade vegetables, then push them toward the edges of the pan. Place the seasoned salmon in the center, skin-side down if it has skin. Brush it with 1 tablespoon extra-virgin olive oil and season with 1/2 teaspoon smoked paprika and 1/4 teaspoon freshly ground black pepper.

6. Oven-roast the salmon and piperade for 8 to 11 minutes, until the thickest part of the salmon reaches 125°F. Transfer the salmon to a clean plate and rest for 5 minutes.

7. Stir 2 teaspoons sherry vinegar and 2 tablespoons chopped flat-leaf parsley into the hot corn piperade. Divide the piperade between two warmed plates, set a salmon portion over each serving, and finish with elegant spoonfuls of smoky aioli.

Want more detail? See the temperature guide.