Careme

Ingredients

• Kroger® Ground Pork

  10 ounces $4.49
• Kroger® Sweet Corn on the Cob

  2 ears $4.99
• Fresh Roma Tomato

  8 ounces $1.29
• Private Selection® Walla Walla Sweet Onions

  3 ounces $3.99
• Fresh Organic Lime

  1 lime (1 teaspoon zest and 2 tablespoons juice), divided $1.29
• Garlic

  1 clove $0.79
• plain breadcrumbs

  1/4 cup
• water

  1 tablespoon
• fresh cilantro

  1/4 cup chopped
• extra-virgin olive oil

  2 tablespoons, divided
• Diamond Crystal kosher salt

  6 grams, divided
• smoked paprika

  1 teaspoon
• ground cumin

  3/4 teaspoon
• dried oregano

  1/2 teaspoon
• ground black pepper

  1/4 teaspoon

Instructions

1. Heat a clean grill to medium-high, about 425°F, allowing about 10 minutes for preheating.

2. Make the pork patties. In a medium bowl, gently combine:

   • 10 ounces Kroger® Ground Pork
   • 1/4 cup plain breadcrumbs
   • 1 tablespoon water
   • 1 grated garlic clove
   • 1 teaspoon lime zest
   • 3.5 grams Diamond Crystal kosher salt
   • 1 teaspoon smoked paprika
   • 3/4 teaspoon ground cumin
   • 1/2 teaspoon dried oregano
   • 1/4 teaspoon ground black pepper

   Shape the mixture into 2 oval patties about 3/4 inch thick; press a shallow indentation into each center so they cook evenly.

3. Make the criolla-style salsa by combining:

   • 8 ounces Fresh Roma Tomato, diced
   • 3 ounces Private Selection® Walla Walla Sweet Onions, thinly sliced
   • 1/4 cup chopped fresh cilantro
   • 2 tablespoons lime juice
   • 1 tablespoon extra-virgin olive oil
   • 1.5 grams Diamond Crystal kosher salt

   Let the salsa stand while the pork and corn cook.

4. Shuck 2 ears Kroger® Sweet Corn on the Cob. Brush them with 1 tablespoon extra-virgin olive oil and season evenly with 1 gram Diamond Crystal kosher salt.

5. Grill the corn for 10 to 12 minutes, turning every few minutes, until tender and charred in spots. After the corn has cooked for 2 minutes, add the pork patties and grill for 4 to 5 minutes per side, closing the lid between turns, until their centers reach 160°F. Transfer the patties to a plate and rest for 3 minutes.

6. Cut each ear of grilled corn crosswise into 3 pieces. Plate one pork patty and three corn pieces per person, then spoon the criolla-style salsa over and alongside the pork.

Want more detail? See the temperature guide.

Ingredients

• Boneless Skinless Fresh Chicken Thighs

  1 lb $4.49
• Japanese Eggplant

  12 oz $4.99
• Private Selection® Walla Walla Sweet Onions

  6 oz $3.99
• Private Selection® Campari Tomatoes

  8 oz $2.50
• Spice World™ Fresh Peeled Ginger Bag

  0.5 oz $3.99
• Garlic

  2 cloves $0.79
• Simple Truth Organic® Jasmine Rice

  1/2 cup $3.99
• Light coconut milk

  1 cup
• Water

  1 1/4 cups
• Neutral cooking oil

  2 tablespoons
• Diamond Crystal kosher salt

  9 g
• Sri Lankan roasted curry powder or standard curry powder

  1 tablespoon
• Ground turmeric

  1/2 teaspoon
• Cayenne pepper

  1/4 teaspoon
• Ground cinnamon

  1/4 teaspoon
• Apple cider vinegar

  2 teaspoons

Instructions

1. Cut 1 lb boneless skinless chicken thighs into 1 1/2-inch pieces, season evenly with 5.5 g Diamond Crystal kosher salt, and let stand for 10 minutes while preparing the vegetables and rice.

2. Prepare the late-summer vegetables:

   • 12 oz Japanese eggplant, cut into 3/4-inch pieces
   • 6 oz Walla Walla sweet onion, diced
   • 8 oz Campari tomatoes, diced
   • 0.5 oz peeled ginger, finely grated
   • 2 garlic cloves, finely grated

   Keep them together as the prepared vegetables.

3. Rinse 1/2 cup jasmine rice. Combine it in a small saucepan with 3/4 cup water and 1 g Diamond Crystal kosher salt. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes. Remove from the heat and let stand, covered, for 5 minutes before fluffing.

4. Make the curry spice mixture by combining:

   • 1 tablespoon Sri Lankan roasted curry powder or standard curry powder
   • 1/2 teaspoon ground turmeric
   • 1/4 teaspoon cayenne pepper
   • 1/4 teaspoon ground cinnamon

   Set aside.

5. Heat 1 tablespoon neutral cooking oil in a wide, deep skillet over medium-high heat. Add the seasoned chicken in one layer and sear for about 3 minutes per side until browned but not cooked through; transfer it to a plate.

6. Add 1 tablespoon neutral cooking oil to the skillet. Add the prepared vegetables with 2.5 g Diamond Crystal kosher salt and cook over medium heat for 6 minutes, stirring occasionally, until the onion softens and the eggplant begins to brown.

7. Stir the curry spice mixture into the vegetables and cook for 30 seconds. Add 1 cup light coconut milk, 1/2 cup water, and 2 teaspoons apple cider vinegar, scraping up the browned bits. Return the seared chicken and its juices to the skillet.

8. Bring the curry to a gentle simmer, then reduce the heat to medium-low and cook uncovered for 14–16 minutes, stirring occasionally, until the eggplant is tender, the sauce lightly thickens, and the chicken reaches 175°F. Remove from the heat and rest for 3 minutes.

9. Fluff the rice and divide it between two shallow bowls. Spoon the chicken and Japanese eggplant curry over the rice, arranging several browned eggplant and tomato pieces on top.

Want more detail? See the temperature guide.

Ingredients

• Fresh Coho Salmon Fillet

  12 oz $14.99
• Zucchini

  12 oz $1.79
• Private Selection® Campari Tomatoes

  8 oz $2.50
• Jumbo Sweet Onions

  4 oz $1.19
• Simple Truth Organic® Basil

  0.5 oz $2.49
• Fresh Organic Lemon - Each

  1 $1.29
• Garlic

  1 clove $0.79
• Medium-grind yellow cornmeal

  1/2 cup
• Water

  2 1/4 cups
• Finely grated Parmesan cheese

  1 oz
• Unsalted butter

  1 tablespoon
• Extra-virgin olive oil

  2 tablespoons
• Diamond Crystal kosher salt

  16 g
• Freshly ground black pepper

  3/4 teaspoon
• Crushed red pepper flakes

  1/4 teaspoon

Instructions

1. Heat the oven to 425°F and line a rimmed sheet pan with parchment. Pat 12 ounces Fresh Coho Salmon Fillet dry and season it with 4.3 g Diamond Crystal kosher salt and 1/4 teaspoon freshly ground black pepper. Let it stand for 15 minutes while the oven heats and the vegetables are prepared.

2. Prepare the vegetables:

   • 12 ounces zucchini, cut into 1/2-inch half-moons
   • 8 ounces Campari tomatoes, halved
   • 4 ounces jumbo sweet onion, cut into thin wedges
   • 1 tablespoon extra-virgin olive oil
   • 7 g Diamond Crystal kosher salt
   • 1/2 teaspoon freshly ground black pepper

   Toss together on the prepared pan and spread into one layer. Place the pan in the oven and set a timer for 10 minutes.

3. Immediately combine 2 1/4 cups water and 4 g Diamond Crystal kosher salt in a medium saucepan and bring to a boil over high heat. Gradually whisk in 1/2 cup medium-grind yellow cornmeal. Reduce the heat to low and cook for 18 to 20 minutes, stirring frequently, until creamy and tender.

4. While the polenta simmers and the vegetables roast, make the gremolata. Finely chop 0.5 ounce basil and mince 1 garlic clove. Zest 1 organic lemon, halve it, squeeze 1 tablespoon juice from one half, and cut the other half into 2 wedges. Mix the basil, garlic, zest, juice, 1 tablespoon extra-virgin olive oil, 0.7 g Diamond Crystal kosher salt, and 1/4 teaspoon crushed red pepper flakes; reserve the gremolata and lemon wedges.

5. When the 10-minute vegetable timer rings, toss the vegetables and place the seasoned salmon in the center of the pan. Roast for 10 to 12 minutes, until the thickest part of the salmon reaches 125°F. Spoon half the gremolata over the salmon and let it rest on the pan for 5 minutes.

6. Once the polenta is creamy and tender, remove it from the heat and stir in 1 ounce finely grated Parmesan cheese and 1 tablespoon unsalted butter. Cover until the salmon has rested.

7. Divide the Parmesan polenta between 2 shallow bowls. Arrange the roasted zucchini, tomatoes, and onion on top, add the salmon, and spoon over the reserved gremolata. Plate with the 2 lemon wedges.

Want more detail? See the temperature guide.