Careme

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced)

  12 oz $9.99
• Fresh Sweet Corn on the Cob-Each

  2 ears $0.50
• Fresh Medium Ripe Avocado

  1 avocado $1.00
• Napa Cabbage

  2 packed cups, thinly sliced $2.99
• Fresh Roma Tomato

  1 medium, diced $1.49
• Jumbo Red Onions

  1/4 small onion, finely diced $1.19
• Fresh Jalapeno Peppers

  1 small, seeded and minced $1.99
• Organic Cilantro

  1/3 cup chopped $1.69
• Fresh Organic Limes - Each

  1 lime $1.29
• small corn or flour tortillas

  6 tortillas
• olive oil or neutral oil

  2 tablespoons
• chili powder

  1 teaspoon
• ground cumin

  1/2 teaspoon
• garlic powder

  1/2 teaspoon
• kosher salt and black pepper

  to taste

Instructions

1. Heat a grill or grill pan to medium-high. Pat the rockfish dry, check for pin bones, and cut into 2 large pieces if needed. Husk the corn, thinly slice the cabbage, dice the tomato and onion, mince the jalapeño, chop the cilantro, and halve the lime.
2. Mix 1 tablespoon oil with the chili powder, cumin, garlic powder, 1/2 teaspoon salt, and a few grinds of pepper. Rub the mixture over the rockfish and let it sit while the grill finishes heating.
3. Brush the corn with 1/2 tablespoon oil and grill, turning often, until lightly charred and tender, about 8–10 minutes. Transfer to a board and keep the grill hot.
4. Grill the rockfish flesh-side down first if it has skin, or on an oiled grill grate if skinless, until it releases easily, about 3–4 minutes. Flip and cook 2–3 minutes more, until the fish is opaque and flakes easily; rest 3 minutes.
5. Cut the kernels from one ear of corn. In a bowl, mash the avocado with the juice of 1/2 lime, a pinch of salt, and 1–2 tablespoons water to make a loose crema. Fold in the corn kernels, tomato, red onion, jalapeño, and half the cilantro.
6. Warm the tortillas on the grill for 20–30 seconds per side. Cut the remaining corn ear in half and season with a squeeze of lime, salt, and a little chili powder if desired.
7. Flake the rockfish into large pieces. Fill warm tortillas with cabbage, grilled rockfish, and avocado-corn salsa, then finish with remaining cilantro and lime wedges. Plate with the extra grilled corn on the side.

Ingredients

• Foster Farms Fresh & Natural Chicken Thighs Value Pack

  3/4 lb boneless skinless chicken thigh meat, cut into bite-size pieces $2.79
• Zucchini

  10 oz, halved lengthwise and sliced 1/2-inch thick $1.79
• Green Onions

  3, whites and greens separated, sliced $1.19
• Spice World™ Fresh Peeled Ginger Bag

  1 tablespoon minced ginger $3.99
• Garlic

  2 cloves, minced $0.79
• Kroger® Enriched Long Grain White Rice

  1/2 cup dry rice $1.79
• Low-sodium soy sauce

  2 tablespoons
• Rice vinegar or apple cider vinegar

  1 tablespoon
• Cornstarch

  2 teaspoons, divided
• Chili-garlic sauce or crushed red pepper

  1 to 2 teaspoons, to taste
• Sichuan peppercorns, finely crushed

  1/2 teaspoon, or use black pepper
• Neutral cooking oil

  2 1/2 tablespoons, divided
• Sugar

  1 teaspoon
• Kosher salt

  to taste

Instructions

1. Rinse the rice, then combine it with 1 cup water and a pinch of salt in a small saucepan; bring to a simmer, cover, cook 15 minutes, then remove from heat and let stand covered while you finish the stir-fry.
2. While the rice cooks, first slice the zucchini and green onions and mince the ginger and garlic; then cut the chicken into bite-size pieces on a separate board or thoroughly wash the board and knife after cutting chicken.
3. Toss the chicken with 1 tablespoon soy sauce, 1 teaspoon cornstarch, and a pinch of salt; in a second bowl, mix the remaining 1 tablespoon soy sauce, vinegar, sugar, chili-garlic sauce, remaining 1 teaspoon cornstarch, and 2 tablespoons water.
4. Heat a large skillet or wok over medium-high heat until very hot, add 1 1/2 tablespoons oil, then stir-fry the chicken in a single layer for 4 to 6 minutes until browned and cooked through to 165°F; transfer to a plate.
5. Add 1 tablespoon oil to the skillet, then stir-fry the zucchini and green onion whites for 3 to 4 minutes until browned at the edges but still crisp-tender.
6. Add the ginger, garlic, and crushed Sichuan peppercorns to the hot oil in the skillet and stir for 30 seconds until fragrant, then return the chicken to the pan, pour in the sauce, and toss 1 to 2 minutes until glossy and lightly thickened.
7. Fluff the rice, spoon it into two bowls, top with the Sichuan chicken and zucchini, and finish with the sliced green onion greens.

Ingredients

• Fresh Sockeye Salmon Fillet Wild Caught (sustainably sourced)

  12 oz, cut into 2 portions $15.99
• Fresh Green Beans

  8 oz, trimmed $2.19
• Private Selection® Petite Fingerling Gourmet Potatoes

  10 oz, halved lengthwise $3.50
• Fresh Red Hothouse Bell Pepper

  1 pepper, seeded and cut into wide strips $1.67
• Kroger® Fresh Grape Tomatoes

  5 oz $2.99
• Garlic

  2 cloves, peeled $0.79
• Parsley

  1/4 cup chopped, plus more for serving $1.29
• Fresh Organic Lemon - Each

  1 lemon, zested and juiced $1.29
• Sliced almonds or blanched almonds

  2 tablespoons
• Smoked paprika

  1 1/2 teaspoons, divided
• Sherry vinegar or red wine vinegar

  1 tablespoon
• Extra-virgin olive oil

  3 tablespoons, divided
• Kosher salt and black pepper

  to taste

Instructions

1. Preheat the oven to 425°F and line two rimmed sheet pans with parchment or foil; halve the potatoes, trim the green beans, cut the bell pepper into strips, zest and juice the lemon, and pat the salmon dry.
2. Toss the potatoes with 1 tablespoon olive oil, 1/2 teaspoon smoked paprika, salt, and pepper on one sheet pan; toss the bell pepper, grape tomatoes, and garlic cloves with 1/2 tablespoon olive oil and a pinch of salt on the second sheet pan.
3. Roast both pans for 16 to 18 minutes, until the potatoes are just tender and the pepper and tomatoes are blistered; leave the oven on.
4. Transfer the roasted pepper, tomatoes, and garlic to a blender or food processor with the almonds, parsley, vinegar, 1 tablespoon lemon juice, 1/2 teaspoon smoked paprika, 1 tablespoon olive oil, and a small splash of water; blend into a spoonable romesco sauce and season with salt and pepper.
5. Push the potatoes to one side of their pan, add the green beans to the other side, and toss the beans with 1/2 tablespoon olive oil, salt, and pepper; place the salmon portions skin-side down in the center or on a cleared area of the pan, then season with lemon zest, the remaining 1/2 teaspoon smoked paprika, salt, pepper, and a drizzle of olive oil.
6. Roast for 9 to 12 minutes, until the green beans are crisp-tender and the salmon flakes easily and reaches 145°F at the thickest part; rest the salmon for 3 minutes.
7. Spoon romesco onto two plates, set the salmon over the sauce, and arrange the roasted potatoes and green beans alongside; finish with extra parsley and a squeeze of lemon.