Careme

Ingredients

• Fresh Sockeye Salmon Fillet Wild Caught (sustainably sourced)

  12 ounces, cut into 2 portions $15.99
• Kroger® Sweet Corn on the Cob

  2 ears $2.99
• Fresh Red Cherries in Bag

  1 cup, pitted and chopped $4.99
• Private Selection® Walla Walla Sweet Onions

  1/4 cup, finely diced $3.99
• Fresh Organic Lemon - Each

  1 lemon, zested and juiced $1.29
• Parsley

  2 tablespoons, chopped $1.29
• Olive oil

  2 tablespoons, divided
• Honey

  1 teaspoon
• Dijon mustard

  1 teaspoon
• Garlic powder

  1/8 teaspoon
• Kosher salt

  to taste
• Black pepper

  to taste

Instructions

1. Heat a grill to medium-high, clean and oil the grates, and set up one cooler zone if possible; shuck the corn, pit and chop the cherries, finely dice the Walla Walla onion, chop the parsley, and zest and juice the lemon.
2. Make the cherry relish by mixing the cherries, Walla Walla onion, parsley, half the lemon juice, lemon zest, honey, 1 teaspoon olive oil, a pinch of salt, and black pepper; let it sit while everything grills.
3. Pat the sockeye dry, brush with 1 tablespoon olive oil, and season with salt and pepper; in a small bowl, stir together the Dijon mustard, remaining lemon juice, garlic powder, and remaining olive oil for a mild lemon-Dijon glaze.
4. Grill the corn, turning every few minutes, until lightly charred and tender, 10 to 12 minutes; transfer it to a board and keep warm.
5. Place the salmon skin-side down over medium-high heat, close the grill lid, and cook without flipping for 5 to 7 minutes, brushing the top with the lemon-Dijon glaze during the last 2 minutes.
6. Cook the sockeye until the thickest part reaches 125°F to 130°F for moist, medium fish, or 145°F if following the official food-safety guideline; transfer to a plate and rest for 3 minutes.
7. Cut the corn kernels from the cobs and stir about half into the cherry relish, reserving the rest as a side; taste the relish and adjust with more salt, pepper, or lemon if needed.
8. Plate the grilled sockeye with the cherry-corn relish spooned over the top and the remaining grilled corn alongside.

Ingredients

• Foster Farms Fresh & Natural Chicken Thighs Value Pack

  1 lb bone-in chicken thighs, or boneless thighs if preferred $2.79
• Zucchini

  3/4 lb, cut into thick half-moons $1.79
• Private Selection® Walla Walla Sweet Onions

  1/2 medium onion, thinly sliced $3.99
• Kroger® Jasmine Rice

  1 cup dry rice $3.69
• Garlic

  2 cloves, smashed and minced $0.79
• Low-sodium soy sauce

  3 tablespoons
• White vinegar or cane vinegar

  3 tablespoons
• Water

  1/2 cup for sauce, plus 1 1/2 cups for rice
• Brown sugar

  1 teaspoon
• Bay leaf

  1
• Black pepper

  1/2 teaspoon, plus more to taste
• Neutral cooking oil

  2 teaspoons
• Kosher salt

  pinch for rice

Instructions

1. Pat the chicken thighs dry, slice the Walla Walla onion, mince the garlic, cut the zucchini into thick half-moons, and rinse the jasmine rice until the water runs mostly clear.
2. Heat the oil in a skillet or sauté pan over medium-high heat, then sear the chicken until browned, about 4 minutes per side; transfer to a plate.
3. Lower the heat to medium, add the onion, and cook for 3 minutes until slightly softened; stir in the garlic for 30 seconds.
4. Add the soy sauce, vinegar, 1/2 cup water, brown sugar, bay leaf, and black pepper, scraping up browned bits, then return the chicken and any juices to the pan.
5. Cover and simmer gently for 20 to 25 minutes for bone-in thighs, or 14 to 18 minutes for boneless thighs, turning once, until the chicken reaches at least 165°F at the thickest part.
6. Once the chicken begins simmering, combine the rinsed rice, 1 1/2 cups water, and a pinch of salt in a small saucepan; bring to a boil, cover, reduce to low, cook 15 minutes, then rest off heat 5 minutes.
7. Add the zucchini around the chicken for the last 6 to 8 minutes of braising, keeping it covered until just tender; uncover briefly if you want the sauce slightly more concentrated.
8. Discard the bay leaf, fluff the rice, and plate the chicken and zucchini over hot jasmine rice with the glossy adobo sauce spooned generously on top.

Ingredients

• Simple Truth Organic® Red Lentils

  3/4 cup dry, rinsed $3.49
• Organic Zucchini Squash

  1 medium, diced $2.49
• Simple Truth Organic® Basmati Rice

  2/3 cup dry $5.99
• Private Selection® Walla Walla Sweet Onions

  1/2 medium, finely chopped $3.99
• Fresh Roma Tomato

  1 large, chopped $1.49
• Spice World™ Fresh Peeled Ginger Bag

  1 tablespoon grated $3.99
• Kroger® Peeled Garlic

  2 cloves, minced $2.99
• Organic Cilantro

  1/4 cup chopped, plus more for serving $1.69
• Fresh Organic Lemon - Each

  1/2 lemon, juiced $1.29
• Neutral oil or ghee

  1 1/2 tablespoons
• Cumin seeds

  1 teaspoon
• Ground turmeric

  1/2 teaspoon
• Garam masala

  1/2 teaspoon
• Cayenne or red pepper flakes

  1/8 to 1/4 teaspoon
• Kosher salt

  to taste
• Water

  3 cups for dal, plus rice water

Instructions

1. Rinse the red lentils until the water runs mostly clear; rinse the basmati rice, dice the zucchini, chop the onion and tomato, grate the ginger, mince the garlic, and chop the cilantro.
2. Start the rice on the stove with 2/3 cup rice, 1 cup water, and a pinch of salt; bring to a boil, cover, reduce to low, and cook 15 minutes, then let stand covered off heat while the dal finishes.
3. In a medium saucepan, warm the oil or ghee over medium heat; add cumin seeds and cook 30 seconds until fragrant, then stir in the Walla Walla onion with a pinch of salt and cook 4 to 5 minutes until softened.
4. Stir in ginger, garlic, turmeric, garam masala, and cayenne; cook 30 seconds, then add the tomato and cook 3 minutes until it breaks down slightly.
5. Add the rinsed red lentils and 3 cups water; bring to a lively simmer, then reduce heat and cook uncovered 14 to 16 minutes, stirring occasionally, until the lentils are soft and creamy.
6. Stir in the diced zucchini and simmer 6 to 8 minutes more, until just tender; add a splash of water if the dal gets thicker than you like, then season with salt and lemon juice.
7. Fold in the chopped cilantro, fluff the rice, and plate the dal over rice with extra cilantro and a final squeeze of lemon.