Careme

Ingredients

• Foster Farms Fresh & Natural Chicken Thighs Value Pack

  1 1/2 lb bone-in, skin-on chicken thighs $1.29
• Zucchini

  12 oz $1.79
• Fresh Roma Tomato

  1 lb $1.49
• Jumbo Yellow Onion

  8 oz $0.99
• Simple Truth Organic® Garlic Bulbs

  4 cloves $2.49
• Organic Cilantro

  1/2 cup chopped $1.69
• Olive oil

  1 tbsp
• Diamond Crystal kosher salt

  4 tsp (or 2 1/2 tsp Morton kosher salt)
• Black pepper

  1/2 tsp
• Ground coriander

  1 tsp
• Sweet paprika

  1 tsp
• Crushed red pepper

  1/4 tsp
• Water

  1/2 cup
• Red wine vinegar

  2 tsp

Instructions

1. Before turning on the stove, dice 8 oz yellow onion, cut 12 oz zucchini into 3/4-inch pieces, mince 4 garlic cloves, chop 1 lb Roma tomatoes, and chop 1/2 cup cilantro; keep 6 tbsp and 2 tbsp chopped cilantro separate. Pat 1 1/2 lb bone-in, skin-on chicken thighs dry.
2. Season the 1 1/2 lb chicken thighs with 2 tsp Diamond Crystal kosher salt or 1 1/4 tsp Morton kosher salt and 1/2 tsp black pepper. Heat 1 tbsp olive oil in a deep skillet over medium-high heat; sear the chicken skin-side down for 5 minutes, flip and sear for 3 minutes, then transfer it to a plate.
3. Add the prepared 8 oz diced yellow onion, 12 oz zucchini, and 1 tsp Diamond Crystal kosher salt or 1/2 tsp Morton kosher salt to the skillet. Cook over medium heat for 6 minutes, stirring occasionally.
4. Add the prepared 4 minced garlic cloves, 1 tsp ground coriander, 1 tsp sweet paprika, and 1/4 tsp crushed red pepper; stir for 1 minute.
5. Add the prepared 1 lb chopped Roma tomatoes, 1/2 cup water, and 1 tsp Diamond Crystal kosher salt or 3/4 tsp Morton kosher salt, scraping up the browned bits. Return the 1 1/2 lb seared chicken thighs skin-side up, cover, and simmer gently for 20–22 minutes, until the thickest part reaches 165°F.
6. Remove the skillet from the heat, stir 6 tbsp chopped cilantro and 2 tsp red wine vinegar into the sauce without wetting the chicken skin, and rest uncovered for 5 minutes.
7. Spoon the tomato-zucchini sauce into two shallow bowls, top with the chicken, and garnish with 2 tbsp chopped cilantro.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin

  1 lb $2.99
• Fresh Sweet Corn on the Cob-Each

  2 ears $0.75
• Fresh Yellow Nectarine

  1 medium (about 6 oz) $1.99
• Green Onions

  2 green onions $1.19
• Fresh Organic Lime

  1 lime $1.29
• Neutral oil

  2 tablespoons
• Light brown sugar

  2 teaspoons
• Ground allspice

  1 teaspoon
• Dried thyme

  1 teaspoon
• Smoked paprika

  1 teaspoon
• Garlic powder

  1/2 teaspoon
• Cayenne pepper

  1/4 teaspoon
• Kosher salt

  2 teaspoons
• Black pepper

  1/2 teaspoon

Instructions

1. Preheat a grill to medium-high, about 425°F. Husk 2 ears sweet corn, pat 1 pound pork tenderloin dry, dice 1 medium nectarine, thinly slice 2 green onions, and zest and halve 1 lime.
2. Mix 2 teaspoons brown sugar, 1 teaspoon ground allspice, 1 teaspoon dried thyme, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon cayenne pepper, 1 1/4 teaspoons kosher salt, 1/2 teaspoon black pepper, the zest of 1 lime, and 1 tablespoon neutral oil. Rub the mixture evenly over 1 pound pork tenderloin and let stand for 10 minutes.
3. Brush 2 ears sweet corn with 1 tablespoon neutral oil. Grill 1 pound seasoned pork tenderloin and 2 ears sweet corn over direct heat, turning both every 3 to 4 minutes.
4. Remove 2 ears sweet corn when lightly charred and tender, after 10 to 12 minutes, and sprinkle them evenly with 1/2 teaspoon kosher salt. Continue grilling 1 pound pork tenderloin until its thickest point reaches 145°F, about 12 to 16 minutes total; transfer it to a board and rest for 5 minutes.
5. Combine 1 medium diced nectarine, 2 sliced green onions, the juice of 1 lime, and 1/4 teaspoon kosher salt to make the salsa.
6. Slice 1 pound rested pork tenderloin, then divide it, 2 ears grilled sweet corn, and the nectarine-lime salsa evenly between two plates.

Ingredients

• Fresh Sockeye Salmon Fillet Wild Caught (sustainably sourced)

  12 oz $15.99
• Japanese Eggplant

  12 oz $4.99
• Sushi rice

  1/2 cup $6.99
• Water

  3/4 cup
• White miso

  2 tablespoons
• Mirin

  2 tablespoons
• Sake

  1 tablespoon
• Light brown sugar

  1 tablespoon plus 1 teaspoon
• Low-sodium soy sauce

  1 tablespoon
• Unseasoned rice vinegar

  1 tablespoon
• Neutral cooking oil

  2 tablespoons
• Kosher salt

  3/8 teaspoon
• Green onions

  2 $1.19
• Toasted sesame seeds

  2 teaspoons

Instructions

1. Heat a covered grill for direct and indirect cooking at medium, about 400°F. Rinse 1/2 cup sushi rice until the water is nearly clear; halve 12 ounces Japanese eggplant lengthwise and score the cut sides in a crosshatch pattern; thinly slice 2 green onions.
2. Combine the rinsed 1/2 cup sushi rice, 3/4 cup water, and 1/8 teaspoon kosher 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 keep covered for 10 minutes.
3. Whisk 1 tablespoon rice vinegar with 1 teaspoon light brown sugar until the sugar dissolves. Fold the vinegar mixture into the cooked 1/2 cup sushi rice, then cover the rice to keep it warm.
4. Whisk 2 tablespoons white miso, 2 tablespoons mirin, 1 tablespoon sake, 1 tablespoon light brown sugar, and 1 tablespoon low-sodium soy sauce until smooth. Reserve 4 tablespoons glaze for the eggplant and 3 tablespoons glaze for the salmon.
5. Pat 12 ounces sockeye salmon dry and season the flesh with 1/4 teaspoon kosher salt; let it stand for 10 minutes. Brush the cut sides of 12 ounces Japanese eggplant with 1 tablespoon neutral cooking oil, then thoroughly oil the hot grill grates with 1 tablespoon neutral cooking oil using a folded paper towel held with tongs.
6. Grill 12 ounces Japanese eggplant cut-side down over direct heat for 4 minutes; turn, cover, and grill for 4 minutes. Add 12 ounces sockeye salmon skin-side down and grill, covered, for 4–6 minutes. Move both to indirect heat, brush the eggplant with 4 tablespoons glaze and the salmon with 3 tablespoons glaze, then cover and cook for 2 minutes more. For moist medium sockeye, remove the salmon at 120–125°F; for people at higher risk of foodborne illness, cook it to 145°F as recommended by the USDA.
7. Rest 12 ounces grilled sockeye salmon for 5 minutes. Divide the seasoned 1/2 cup sushi rice between two plates, add the 12 ounces glazed Japanese eggplant and 12 ounces glazed sockeye salmon, and finish with 2 sliced green onions and 2 teaspoons toasted sesame seeds.