Careme

Ingredients

• Foster Farms Fresh & Natural Chicken Thighs Value Pack

  1 1/2 pounds bone-in chicken thighs, excess skin removed $1.49
• Eggplant

  1 pound $1.99
• Private Selection® Super Sweet Washington Skylar Rae Cherries

  4 ounces $5.99
• Private Selection® Walla Walla Sweet Onion

  2 ounces $3.99
• Smart Way™ Jasmine Rice

  1/2 cup dry $3.59
• Fresh Organic Lime

  1 lime, for 1 teaspoon zest and 2 tablespoons juice $1.29
• Organic Ginger Root

  1 tablespoon grated $3.99
• Garlic

  1 clove, grated $0.79
• Organic Cilantro

  1/4 cup chopped $1.69
• Water

  3/4 cup
• Low-sodium soy sauce

  2 tablespoons
• Neutral cooking oil

  2 tablespoons
• Brown sugar

  1 tablespoon
• Curry powder

  1 teaspoon
• Sambal oelek

  1 tablespoon
• Kosher salt

  1 teaspoon

Instructions

1. Preheat a grill to medium-high, about 425°F. Combine 1/2 cup dry jasmine rice, 3/4 cup water, and 1/4 teaspoon kosher salt in a small saucepan; bring to a boil, cover, reduce the heat to low, and cook for 15 minutes, then remove from the heat and rest covered for 5 minutes.
2. Whisk 2 tablespoons low-sodium soy sauce, 1 tablespoon neutral cooking oil, 1 tablespoon grated ginger, 1 grated garlic clove, 1 tablespoon brown sugar, 1 teaspoon curry powder, 2 teaspoons sambal oelek, 1 teaspoon lime zest, 1 tablespoon lime juice, and 1/2 teaspoon kosher salt. Coat 1 1/2 pounds chicken thighs in the mixture and marinate for 10 minutes.
3. Pit and finely chop 4 ounces Washington cherries. Mix the 4 ounces chopped cherries with 2 ounces finely diced Walla Walla sweet onion, 1/4 cup chopped cilantro, 1 teaspoon sambal oelek, and 1 tablespoon lime juice; set the cherry sambal aside.
4. Slice 1 pound eggplant lengthwise into 1/2-inch planks, then coat the 1 pound sliced eggplant with 1 tablespoon neutral cooking oil and 1/4 teaspoon kosher salt. Grill for 4 to 5 minutes per side until deeply marked and tender.
5. Grill the marinated 1 1/2 pounds chicken thighs for 7 to 9 minutes per side, moving them to indirect heat for up to 5 minutes if needed, until the thickest pieces reach 165°F; rest for 5 minutes.
6. Fluff the full cooked batch made from 1/2 cup dry jasmine rice and divide it between 2 plates. Add the grilled 1 1/2 pounds chicken thighs and grilled 1 pound eggplant, then spoon the full 4-ounce cherry sambal over the chicken and serve.

Ingredients

• Whole Cooked Dungeness Crab

  2 lb $9.99
• Fresh Sweet Corn on the Cob-Each

  2 ears $0.99
• Jumbo Yellow Onion

  1/2 cup finely diced $0.99
• Fresh Red Hothouse Bell Pepper

  1 pepper, diced $1.67
• Simple Truth Organic® Fresh Lemons Bag

  1 lemon $5.99
• Parsley

  2 tablespoons chopped $1.29
• large egg

  1
• mayonnaise

  6 tablespoons
• Dijon mustard

  2 teaspoons
• panko breadcrumbs

  3/4 cup
• Old Bay seasoning

  1 teaspoon
• kosher salt

  1/2 teaspoon
• black pepper

  1/4 teaspoon
• unsalted butter

  3 tablespoons
• neutral cooking oil

  1 tablespoon

Instructions

1. Pick the meat from 2 pounds Whole Cooked Dungeness Crab, checking carefully for shell. Finely dice 1/2 cup yellow onion, dice 1 red bell pepper, cut the kernels from 2 ears sweet corn, and chop 2 tablespoons parsley. Zest and juice 1/2 lemon, then cut the other 1/2 lemon into 2 wedges.
2. Whisk 2 tablespoons mayonnaise with 1 teaspoon Dijon mustard and 1 teaspoon lemon juice; refrigerate the lemon-Dijon sauce until serving.
3. Gently combine the picked meat from 2 pounds Dungeness crab with 1 large egg, 4 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 2 teaspoons lemon juice, 1 teaspoon lemon zest, 1 teaspoon Old Bay seasoning, 1/8 teaspoon kosher salt, 1/8 teaspoon black pepper, 1 tablespoon chopped parsley, 1/4 cup diced yellow onion, and 1/4 cup panko breadcrumbs. Form 4 cakes about 1/2 inch thick.
4. Coat the 4 crab cakes with 1/2 cup panko breadcrumbs, pressing gently so the crumbs adhere, then refrigerate the 4 crab cakes for 10 minutes.
5. While the 4 crab cakes chill, melt 1 tablespoon unsalted butter in a large skillet over medium-high heat. Cook the kernels from 2 ears sweet corn, 1 diced red bell pepper, and 1/4 cup diced yellow onion with 3/8 teaspoon kosher salt and 1/8 teaspoon black pepper for 7 to 8 minutes, stirring occasionally; transfer the corn mixture to a covered bowl.
6. Heat 1 tablespoon neutral cooking oil and 2 tablespoons unsalted butter in the skillet over medium heat. Cook the 4 chilled crab cakes for 3 to 4 minutes per side, until deeply golden and the centers reach 165°F, then rest the 4 crab cakes for 2 minutes.
7. Divide the corn mixture between 2 warm plates and top each serving with 2 crab cakes. Spoon the lemon-Dijon sauce evenly over the 2 servings, then garnish with 1 tablespoon chopped parsley and 1 lemon wedge per plate.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin

  12 oz $2.99
• Fresh Bagged Green Beans

  8 oz $2.19
• No Yolks® Extra Broad Egg Noodles

  6 oz $2.99
• Private Selection® Walla Walla Sweet Onion

  4 oz $3.99
• Garlic

  1 clove $0.79
• Parsley

  2 tbsp $1.29
• Water

  2 qt
• Kosher salt

  1 tbsp plus 1/2 tsp
• Black pepper

  1/2 tsp
• Olive oil

  1 tbsp
• Caraway seeds

  1/2 tsp
• Low-sodium chicken broth

  3/4 cup
• Dijon mustard

  2 tbsp
• Apple cider vinegar

  1 tbsp
• Unsalted butter

  1 tbsp

Instructions

1. Slice 12 ounces pork tenderloin crosswise into 1-inch medallions, trim 8 ounces green beans, thinly slice 4 ounces Walla Walla sweet onion, mince 1 garlic clove, and chop 2 tablespoons parsley; keep everything separate.
2. Bring 2 quarts water and 1 tablespoon kosher salt to a boil in a covered pot. Add 6 ounces egg noodles and cook according to the package timing, adding the prepared 8 ounces green beans for the final 4 minutes; drain when the noodles are tender and the beans are crisp-tender.
3. Heat a large skillet over medium-high for 1 minute, then add 1 tablespoon olive oil. Season the prepared 12 ounces pork medallions with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper; sear for 3 to 4 minutes per side until browned and at least 145°F inside, then transfer to a plate and rest for 5 minutes.
4. Lower the skillet to medium, add the prepared 4 ounces sliced onion and 1/2 teaspoon caraway seeds, and cook for 3 minutes. Add the prepared 1 minced garlic clove and cook for 30 seconds.
5. Whisk 3/4 cup chicken broth, 2 tablespoons Dijon mustard, and 1 tablespoon apple cider vinegar into the skillet; simmer for 3 to 4 minutes, then whisk in 1 tablespoon unsalted butter until the sauce is glossy.
6. Divide the 6 ounces cooked noodles, 8 ounces cooked green beans, and 12 ounces rested pork medallions between two shallow bowls; spoon all of the mustard-caraway sauce over them and garnish with the prepared 2 tablespoons chopped parsley.