Careme

Ingredients

• Foster Farms Fresh & Natural Chicken Thighs Value Pack

  1 pound $1.49
• Zucchini

  1 pound $1.79
• Private Selection® Walla Walla Sweet Onions

  1/2 pound $3.99
• Simple Truth Organic® Fresh Lemons

  1 medium lemon $5.99
• Organic Parsley

  1/4 cup chopped $1.99
• Kroger® Whole Garlic Bulbs

  2 cloves $2.49
• Extra-virgin olive oil

  2 tablespoons
• Ground cumin

  1 teaspoon
• Ground coriander

  1 teaspoon
• Smoked paprika

  1/2 teaspoon
• Kosher salt

  1 teaspoon
• Black pepper

  1/2 teaspoon

Instructions

1. Preheat a grill to medium-high, about 425°F. Mince 2 garlic cloves, chop 1/4 cup parsley, and zest and juice 1 medium lemon. Cut 1 pound zucchini lengthwise into thick planks and slice 1/2 pound Walla Walla sweet onion into thick rounds.
2. Whisk the minced 2 garlic cloves, zest and juice of 1 medium lemon, 1 tablespoon olive oil, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon smoked paprika, 3/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Coat 1 pound chicken thighs with the marinade and let stand for 15 minutes while the grill heats.
3. Brush 1 pound zucchini planks and 1/2 pound onion rounds with 1 tablespoon olive oil, then season them with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper.
4. Grill the prepared 1 pound chicken thighs for 5 to 7 minutes per side, closing the lid between turns, until lightly charred and the thickest pieces reach 165°F. Grill the prepared 1 pound zucchini and 1/2 pound onion alongside the chicken for 3 to 5 minutes per side until tender and marked.
5. Transfer the grilled 1 pound chicken thighs, 1 pound zucchini, and 1/2 pound onion to a platter and rest for 5 minutes.
6. Divide the grilled 1 pound chicken thighs, 1 pound zucchini, and 1/2 pound onion between two plates, spoon over any resting juices, and finish with 1/4 cup chopped parsley.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin

  1 pound $2.99
• Kroger® Sweet Corn on the Cob

  2 ears $4.99
• Private Selection® Walla Walla Sweet Onions

  6 ounces $3.99
• Kroger® Whole Garlic Bulbs

  2 cloves $2.49
• Organic Cilantro

  1/4 cup chopped $1.69
• Fresh Organic Limes

  3 tablespoons juice $1.29
• Orange juice

  1/4 cup
• Olive oil

  1 tablespoon
• Unsalted butter

  1 tablespoon
• Ground cumin

  1 teaspoon
• Dried oregano

  1 teaspoon
• Kosher salt

  1 teaspoon
• Black pepper

  1/2 teaspoon

Instructions

1. Slice 1 pound pork tenderloin into eight even medallions. Thinly slice 6 ounces Walla Walla sweet onion, cut the kernels from 2 ears sweet corn, and chop 1/4 cup cilantro.
2. Mince 2 garlic cloves and whisk them with 3 tablespoons lime juice and 1/4 cup orange juice. Season the 1 pound of pork medallions with 1 teaspoon ground cumin, 1 teaspoon dried oregano, 3/4 teaspoon kosher salt, and 1/2 teaspoon black pepper.
3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear the 1 pound of seasoned pork medallions for about 3 minutes per side, until browned and their centers reach 145°F; transfer them to a plate and rest for at least 5 minutes.
4. Reduce the heat to medium and melt 1 tablespoon unsalted butter in the same skillet. Add the kernels from 2 ears sweet corn, 6 ounces sliced Walla Walla sweet onion, and 1/4 teaspoon kosher salt; sauté for 6–8 minutes, until lightly caramelized, then transfer the sauté to a bowl.
5. Pour the prepared citrus-garlic mixture into the skillet and simmer for 2 minutes, scraping up the browned bits, until slightly reduced.
6. Divide the rested medallions between two plates, spoon the reduced mojo over them, and serve with the warm corn-onion sauté finished with 1/4 cup chopped cilantro.

Ingredients

• Fresh Sockeye Salmon Fillet Wild Caught (sustainably sourced)

  12 ounces $14.99
• Fresh Bagged Green Beans

  12 ounces $2.19
• Private Selection® Walla Walla Sweet Onions

  4 ounces $3.99
• Private Selection® Super Sweet Washington Skylar Rae Cherries

  6 ounces $5.99
• Organic Italian Parsley

  1/4 cup chopped $1.99
• Kroger® Whole Garlic Bulbs

  1 clove $2.49
• Sliced almonds

  2 tablespoons
• Extra-virgin olive oil

  3 tablespoons
• Sherry vinegar

  1 1/2 tablespoons
• Honey

  1 teaspoon
• Smoked paprika

  1 teaspoon
• Kosher salt

  1 teaspoon
• Black pepper

  1/2 teaspoon

Instructions

1. Preheat the oven to 425°F and line a large rimmed sheet pan with parchment; pit and halve 6 ounces cherries, thinly slice 4 ounces Walla Walla sweet onion, trim 12 ounces green beans, mince 1 garlic clove, and chop 1/4 cup Italian parsley.
2. Toss 12 ounces green beans and 4 ounces sliced onion with 1 1/2 tablespoons olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper on the prepared pan; roast for 8 minutes.
3. Brush 12 ounces sockeye salmon with 1/2 tablespoon olive oil and season with 1 teaspoon smoked paprika, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Move the vegetables aside, place the 12 ounces salmon on the pan, and roast everything for 8–11 minutes, until the salmon reaches 145°F at its thickest point.
4. While the salmon roasts, combine 6 ounces halved cherries, 1 minced garlic clove, 2 tablespoons sliced almonds, 3 tablespoons chopped parsley, 1 1/2 tablespoons sherry vinegar, 1 tablespoon olive oil, 1 teaspoon honey, and 1/4 teaspoon kosher salt; let the salsa stand for 5 minutes.
5. Remove the pan from the oven and rest the 12 ounces roasted salmon for 5 minutes while the 12 ounces green beans and 4 ounces onion remain warm on the pan.
6. Divide the 12 ounces roasted salmon, 12 ounces green beans, and 4 ounces onion between two plates; spoon half the prepared cherry salsa over each serving and finish each plate with 1/2 tablespoon chopped parsley.