Careme

Ingredients

• Foster Farms Fresh & Natural Cage Free Boneless Skinless Chicken Breast Fillets

  1 lb $2.99
• Zucchini

  1 lb $1.79
• Jumbo Sweet Onions

  4 oz $1.19
• Fresh Roma Tomato

  8 oz $1.29
• Fresh Medium Ripe Avocado

  1/2 avocado $1.00
• Organic Cilantro

  2 tablespoons chopped $1.69
• Achiote paste

  1 1/2 tablespoons
• Orange juice

  1/4 cup
• Fresh lime juice

  3 tablespoons
• Garlic

  2 cloves, minced
• Ground cumin

  1/2 teaspoon
• Dried oregano

  1/2 teaspoon
• Olive oil

  2 tablespoons
• Kosher salt

  2 1/4 teaspoons
• Black pepper

  1/2 teaspoon

Instructions

1. Preheat a clean grill to medium-high, about 425°F, allowing about 10 minutes for it to heat.

2. Whisk together the marinade:

   • 1 1/2 tablespoons achiote paste
   • 1/4 cup orange juice
   • 2 tablespoons fresh lime juice
   • 2 cloves garlic, minced
   • 1/2 teaspoon ground cumin
   • 1/2 teaspoon dried oregano
   • 1 tablespoon olive oil
   • 1 teaspoon kosher salt

   Add 1 lb chicken breast fillets, turn to coat, and marinate at room temperature for 15 minutes while preparing the vegetables and salsa.

3. Cut 1 lb zucchini lengthwise into 1/2-inch-thick planks and slice 4 oz sweet onion into 1/2-inch-thick rounds. Coat both with 1 tablespoon olive oil, 3/4 teaspoon kosher salt, and 1/4 teaspoon black pepper.

4. Make the tomato-avocado salsa by gently combining:

   • 8 oz Roma tomato, seeded and diced
   • 1/2 avocado, diced
   • 2 tablespoons chopped cilantro
   • 1 tablespoon fresh lime juice
   • 1/2 teaspoon kosher salt
   • 1/4 teaspoon black pepper

   Set the salsa aside until serving.

5. Lift the chicken from the marinade and discard the used marinade. Grill the chicken with the lid closed for 5 to 7 minutes per side, until lightly charred and the thickest part reaches 165°F. Transfer it to a clean plate.

6. Immediately grill the prepared zucchini and onion for 3 to 4 minutes per side, until tender with dark grill marks. Let the chicken rest for the full 6 to 8 minutes while the vegetables cook.

7. Divide the grilled zucchini and onion between two plates. Slice the rested chicken across the grain, arrange it over the vegetables, and spoon the tomato-avocado salsa on top.

Ingredients

• Kroger® Fresh Natural Pork Loin Boneless

  12 oz $2.99
• Fresh Roma Tomato

  1 lb $1.29
• Eggplant

  1 small eggplant, about 12 oz $1.99
• Kroger® Spaghetti

  6 oz $1.25
• Garlic

  2 cloves $0.79
• Extra-virgin olive oil

  4 tablespoons
• Kosher salt

  3 tablespoons plus 1 1/4 teaspoons
• Black pepper

  1/4 teaspoon
• Dried oregano

  1 teaspoon
• Crushed red pepper flakes

  1/4 teaspoon
• Capers, drained

  1 tablespoon
• Golden raisins

  2 tablespoons
• Red wine vinegar

  1 tablespoon
• Water

  2 quarts

Instructions

1. Pat 12 ounces pork loin dry, cut it across the grain into six medallions, and gently flatten them to 1/2-inch thickness. Season with 1 1/4 teaspoons kosher salt and 1/4 teaspoon black pepper, then let stand for at least 10 minutes. Meanwhile, core and chop 1 pound Roma tomatoes, cut 1 small eggplant into 1/2-inch cubes, and thinly slice 2 garlic cloves.

2. Bring 2 quarts water to a boil in a covered pot while you begin cooking the vegetables.

3. Heat 3 tablespoons extra-virgin olive oil in a large skillet over medium-high heat. Add the cubed eggplant and sauté for 7 to 8 minutes, stirring occasionally, until deeply browned and tender; transfer the browned eggplant to a plate.

4. Once the water boils, stir in 3 tablespoons kosher salt and 6 ounces spaghetti. Cook until al dente according to the package timing. Reserve 1/4 cup pasta water, then drain the spaghetti.

5. While the spaghetti cooks, heat 1 tablespoon extra-virgin olive oil in the skillet over medium-high heat. Add the seasoned pork medallions and sauté for 2 to 3 minutes per side, until browned and their centers reach 145°F. Transfer them to a clean plate and rest for 5 minutes.

6. Reduce the skillet heat to medium and add:

   • 2 sliced garlic cloves
   • 1 teaspoon dried oregano
   • 1/4 teaspoon crushed red pepper flakes
   • 1 pound chopped Roma tomatoes
   • 1 tablespoon drained capers
   • 2 tablespoons golden raisins

   Cook for 5 minutes, stirring and scraping up the browned bits, until the tomatoes are juicy but still slightly chunky. Stir in 1 tablespoon red wine vinegar, the browned eggplant, and the reserved pasta water; simmer for 2 minutes to finish the tomato-eggplant agrodolce.

7. Add the drained spaghetti to the tomato-eggplant agrodolce and toss over medium heat for 1 minute, until glossy and evenly coated.

8. Divide the spaghetti and vegetables between two shallow bowls. Slice the rested pork medallions, arrange them over the pasta, and spoon the chunky tomato agrodolce around the pork before serving.

Ingredients

• Fresh Sockeye Salmon Fillet Wild Caught (sustainably sourced)

  12 oz $15.99
• Fresh Sweet Corn on the Cob-Each

  2 ears $0.33
• Zucchini

  8 oz $1.79
• Fresh Blackberries - 6 OZ Clamshell

  6 oz $2.99
• Shallots

  2 oz $3.99
• Garlic

  1 clove $0.79
• Extra-virgin olive oil

  2 tablespoons
• Kosher salt

  2 1/4 teaspoons
• Black pepper

  1/2 teaspoon
• Apple cider vinegar

  2 tablespoons
• Maple syrup

  1 tablespoon
• Water

  2 tablespoons
• Unsalted butter

  1 tablespoon

Instructions

1. Heat the oven to 425°F and line a rimmed baking sheet. Prepare the seasonal ingredients:

   • Pat dry 12 ounces sockeye salmon and cut it into 2 equal portions.
   • Shuck 2 ears sweet corn and cut the kernels from the cobs.
   • Dice 8 ounces zucchini into 1/2-inch pieces.
   • Finely mince 2 ounces shallot.
   • Mince 1 garlic clove.

   Keep each prepared component separate.

2. Make the blackberry gastrique in a small saucepan by combining:

   • 4 ounces blackberries
   • 2 tablespoons apple cider vinegar
   • 1 tablespoon maple syrup
   • 2 tablespoons water
   • 1/4 teaspoon kosher salt

   Bring to a lively simmer over medium heat and cook for 8 to 10 minutes, crushing the berries, until glossy and lightly syrupy. Remove from the heat and swirl in 1 tablespoon unsalted butter; set the blackberry gastrique aside.

3. Place the prepared salmon skin-side down on the lined baking sheet. Rub it with 1 tablespoon extra-virgin olive oil and season with 1 teaspoon kosher salt and 1/4 teaspoon black pepper. Roast for 7 to 10 minutes, until it flakes at the edges and reaches 120°F to 125°F in the thickest part for medium; cook to 145°F if fully cooked fish is preferred or medically advisable. Rest for 5 minutes.

4. While the salmon roasts, heat 1 tablespoon extra-virgin olive oil in a large skillet over medium-high heat. Add the prepared corn and zucchini, season with 1 teaspoon kosher salt and 1/4 teaspoon black pepper, and cook for 5 to 6 minutes, stirring occasionally, until golden in spots but still crisp-tender.

5. Add the prepared shallot and garlic to the succotash. Cook for 1 to 2 minutes, stirring, until aromatic and the shallot softens; remove from the heat.

6. Spoon the corn–zucchini succotash onto two warm plates and set a rested salmon portion over each serving. Spoon over the blackberry gastrique, garnish with 2 ounces fresh blackberries, and serve immediately.