Careme

Ingredients

• Shrimp Raw White P&D Large 31/40 Count

  8 oz, thawed if frozen and patted dry $7.99
• Shirakiku Inaka Soba Buckwheat Noodles

  5 oz $7.69
• Green Asparagus

  8 oz, trimmed and cut into 2-inch pieces $3.49
• Kroger® Radishes

  5 radishes, thinly sliced $2.49
• Ginger Root

  1 tablespoon finely grated $4.99
• Green Onions

  3, whites and greens sliced separately $1.50
• Fresh Organic Lemon

  1/2 lemon, juiced $2.00
• Low-sodium soy sauce

  2 tablespoons
• Rice vinegar

  1 tablespoon
• Toasted sesame oil

  2 teaspoons
• Neutral cooking oil

  1 tablespoon
• Honey or sugar

  1 teaspoon
• Cornstarch

  1 teaspoon
• Red pepper flakes or shichimi togarashi

  pinch, optional

Instructions

1. Bring a medium pot of water to a boil; meanwhile trim and cut the asparagus, thinly slice the radishes, grate the ginger, and separate the sliced green onion whites from the greens.
2. Whisk soy sauce, rice vinegar, lemon juice, sesame oil, honey, cornstarch, 2 tablespoons water, and optional chile flakes in a small bowl until smooth.
3. Cook the soba just until tender according to package directions, then drain and rinse briefly under cool water to prevent sticking; shake off excess water.
4. Heat a large skillet or wok over medium-high heat with the neutral oil. Add asparagus and green onion whites and stir-fry for 2 to 3 minutes until bright green and crisp-tender.
5. Add shrimp and ginger, then stir-fry for 2 to 3 minutes until the shrimp are pink, opaque, and cooked through.
6. Add the drained soba and sauce to the skillet, tossing for 1 to 2 minutes until glossy and evenly coated; fold in half the radishes and most of the green onion tops.
7. Plate in shallow bowls and garnish with the remaining radishes and green onion tops for crunch and color.

Ingredients

• Simple Truth® Natural Boneless & Skinless Fresh Chicken Thighs

  1 lb $4.49
• Zucchini

  1 medium, cut into thick half-moons $2.69
• Kroger® Whole Carrots

  2 medium, sliced 1/4-inch thick $2.49
• Kroger® Original Couscous

  2/3 cup dry $2.49
• Fresh Organic Lemon

  1, zested and juiced $2.00
• Parsley

  1/3 cup chopped, divided $1.89
• Kroger® Yellow Onion

  1/2 medium, thinly sliced $3.99
• Garlic

  2 cloves, minced $0.79
• Low-sodium chicken broth or water

  1 1/3 cups, divided
• Olive oil

  2 tablespoons, divided
• Ground cumin

  1 teaspoon
• Smoked or sweet paprika

  1 teaspoon
• Ground coriander

  1/2 teaspoon
• Ground cinnamon

  1/4 teaspoon
• Ground turmeric

  1/4 teaspoon
• Salt and black pepper

  to taste

Instructions

1. Pat the chicken thighs dry and season with salt, pepper, cumin, paprika, coriander, cinnamon, and turmeric; slice the onion, carrots, and zucchini, mince the garlic, zest and juice the lemon, and chop the parsley.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat; sear the chicken thighs for 3–4 minutes per side until browned, then transfer to a plate.
3. Reduce heat to medium, add the remaining 1 tablespoon olive oil, onion, and carrots, and cook for 5 minutes until the onion softens; stir in the garlic for 30 seconds until fragrant.
4. Add 3/4 cup broth or water and 1 tablespoon lemon juice, scraping up browned bits, then nestle the chicken back into the skillet; cover and simmer gently for 12 minutes.
5. Scatter the zucchini around the chicken, cover again, and braise 6–8 minutes more until the chicken reaches 165°F and the zucchini is tender but not mushy.
6. Meanwhile, bring the remaining 2/3 cup broth or water to a boil in a small saucepan with a pinch of salt and lemon zest; stir in the couscous, cover, remove from heat, and let stand 5 minutes, then fluff with a fork and fold in half the parsley.
7. Taste the skillet sauce and adjust with more lemon juice, salt, and pepper; spoon couscous into shallow bowls, top with chicken, zucchini, carrots, and sauce, and finish with the remaining parsley.

Ingredients

• Coho Salmon Fillet

  1 lb, cut into 2 portions $8.99
• Kroger® Sweet Corn on the Cob

  2 ears, kernels cut from cobs $2.99
• Private Selection™ Fresh Petite Cherry Snacking Tomatoes

  10 oz $2.99
• Fresh Red Hothouse Bell Pepper

  1 pepper, diced $1.67
• Private Selection® Petite Gold Gourmet Potatoes

  12 oz, halved or quartered if large $2.99
• Garlic

  2 cloves, minced $0.79
• Parsley

  2 tablespoons chopped $1.89
• Olive oil

  2 tablespoons, divided
• Smoked paprika

  1 teaspoon
• Ground cumin

  1/4 teaspoon
• Sherry vinegar or red wine vinegar

  1 tablespoon
• Kosher salt

  to taste
• Black pepper

  to taste
• Abacela Albarino

  750 ml $19.99

Instructions

1. Prep the vegetables and fish: cut the corn kernels from the cobs, dice the bell pepper, halve the tomatoes, mince the garlic, chop the parsley, and pat the salmon very dry; season the salmon with salt, pepper, and 1/2 teaspoon smoked paprika.
2. Place the potatoes in a skillet or saucepan, cover with salted water, bring to a boil, and cook 10–12 minutes until just tender; drain well and let steam-dry for 2 minutes.
3. Heat a large cast-iron skillet or plancha-style griddle over medium-high heat with 1 tablespoon olive oil; add the potatoes cut-side down and cook 5–6 minutes until browned, then stir in the bell pepper, corn, garlic, remaining 1/2 teaspoon smoked paprika, cumin, salt, and pepper.
4. Cook the vegetable hash 5–7 minutes, stirring occasionally, until the corn is lightly charred and the pepper softens; add the tomatoes and cook 2 minutes more until just blistered, then splash with vinegar and fold in half the parsley. Transfer to a plate and keep warm.
5. Wipe the skillet if needed, add the remaining 1 tablespoon olive oil, and heat until shimmering; place salmon skin-side down if skin-on, pressing gently for the first 10 seconds, and sear 4–5 minutes until deeply browned.
6. Flip the salmon and cook 2–4 minutes more, depending on thickness, until it flakes easily and reaches 125–130°F for medium or 145°F for fully cooked.
7. Spoon the smoky corn, tomato, pepper, and potato hash onto two plates, top with the plancha-seared coho, sprinkle with remaining parsley, and finish with an extra tiny splash of vinegar if desired.