Careme

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced)

  12 oz $6.99
• Fresh Sweet Corn on the Cob-Each

  2 ears $0.75
• Zucchini

  1 small, about 8 oz $1.29
• Fresh Roma Tomato

  1 medium $1.49
• Fresh Cut Cilantro and White Onions Chopped

  1/2 cup $2.99
• Fresh Medium Ripe Avocado

  1/2 avocado $1.00
• Fresh Organic Limes - Each

  1 lime $1.29
• Small corn tortillas

  6
• Olive oil

  2 teaspoons
• Chili powder

  1 teaspoon
• Ground cumin

  1/2 teaspoon
• Kosher salt

  3/4 teaspoon, divided
• Black pepper

  1/4 teaspoon

Instructions

1. Heat a grill to medium-high, about 425–450°F. Pat the rockfish dry; shuck the corn, trim and halve the zucchini lengthwise, dice the tomato and avocado, and cut the lime in half.
2. Mix the chili powder, cumin, 1/2 teaspoon salt, and black pepper. Rub the fish with 1 teaspoon olive oil and most of the spice mixture; coat the corn and zucchini with the remaining oil and seasoning.
3. Grill the corn and zucchini over direct heat, turning occasionally, until lightly charred and tender, 8–10 minutes. Transfer them to a cutting board.
4. Place the rockfish on clean, oiled grill grates and cook for 3–4 minutes per side, turning carefully, until opaque and the center reaches 145°F. Rest for 3 minutes, then break into large flakes.
5. Cut the kernels from the corn and dice the zucchini. Toss both with the tomato, avocado, cilantro-onion mixture, juice of half the lime, and the remaining 1/4 teaspoon salt.
6. Warm the tortillas on the grill for about 20 seconds per side, then stack them in a clean towel to keep soft.
7. Divide the flaky rockfish among the tortillas, spoon over the charred corn-zucchini salsa, and plate with the remaining lime cut into wedges.

Ingredients

• Kroger® Fresh Natural Pork Loin Boneless

  12 oz $1.99
• Green Cabbage

  12 oz, cored and cut into 1-inch wedges $0.99
• Yukon Gold Potatoes

  12 oz, cut into 3/4-inch pieces $1.29
• Private Selection® Walla Walla Sweet Onions

  1/2 medium onion, cut into wedges $3.99
• Simple Truth Organic® Baby Dill

  2 tablespoons chopped, divided $2.49
• Olive oil

  2 tablespoons, divided
• Dijon or spicy brown mustard

  2 tablespoons
• Apple cider vinegar

  1 tablespoon
• Caraway seeds

  1 teaspoon
• Garlic powder

  1/2 teaspoon
• Kosher salt

  1 1/2 teaspoons, divided
• Black pepper

  1/2 teaspoon, divided

Instructions

1. Heat the oven to 425°F. Cut the pork crosswise into two equally thick portions and pat dry; prepare the cabbage, potatoes, onion, and dill.
2. Toss the potatoes and onion on a large rimmed sheet pan with 1 tablespoon olive oil, the caraway seeds, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Roast for 15 minutes.
3. Whisk the mustard, vinegar, remaining olive oil, garlic powder, 1 tablespoon dill, remaining 3/4 teaspoon salt, and remaining pepper. Before handling the raw pork, transfer 1 tablespoon of this dressing to a separate small cup and set aside untouched for serving.
4. Spoon another 1 tablespoon dressing directly over the pork and spread it with the back of the spoon; do not return that spoon to the dressing bowl. Turn the potatoes, add the cabbage wedges, and gently brush or drizzle the remaining bowl of dressing over the cabbage.
5. Arrange the pork on the pan and roast everything for 15–20 minutes, gently turning the cabbage once, until the pork reaches 145°F and the potatoes are tender. Transfer the pork to a board and rest for 5 minutes, leaving the vegetables in the oven during the rest if they need more browning.
6. Slice the pork and plate it with the roasted cabbage, onion, and potatoes. Spoon over the safely reserved dressing from the separate cup and finish with the remaining dill.

Ingredients

• Simple Truth® Natural Boneless Skinless Fresh Chicken Breast Family Pack BIG DEAL!

  1 pound $3.99
• Zucchini

  12 ounces $1.29
• Fresh On the Vine Red Tomatoes by the Bunch (4-5 tomatoes per bunch)

  8 ounces $1.99
• Private Selection® Walla Walla Sweet Onions

  1/2 medium onion $3.99
• Kroger® Basmati Rice

  2/3 cup dry $3.79
• Kroger® Fresh Lemons Bag

  1 lemon $4.99
• Garlic

  2 cloves $0.79
• Parsley

  1/3 cup chopped $1.29
• Olive oil

  2 1/2 tablespoons
• Ground cumin

  1 teaspoon
• Sweet paprika

  1 teaspoon
• Ground coriander

  1/2 teaspoon
• Kosher salt

  1 1/2 teaspoons, divided
• Black pepper

  1/4 teaspoon
• Water or low-sodium chicken broth

  1 1/3 cups

Instructions

1. Dice the chicken into 1-inch pieces; slice the zucchini into half-moons, dice the tomato and onion, mince the garlic, chop the parsley, and zest and juice the lemon. Toss the chicken with the lemon zest, cumin, paprika, coriander, pepper, and 3/4 teaspoon salt; reserve all the lemon juice for finishing.
2. Heat 1/2 tablespoon olive oil in a small saucepan over medium heat. Sauté half the onion for 2 minutes, stir in the rice for 1 minute, then add the water or broth and 1/2 teaspoon salt. Cover and cook on low for 15 minutes; remove from the heat and let stand, covered, for 5 minutes.
3. While the rice cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the chicken in one layer and sauté for 6–8 minutes, turning occasionally, until deeply browned and the center reaches 165°F. Transfer the chicken to a plate.
4. Add the remaining 1 tablespoon olive oil and onion to the skillet. Sauté for 2 minutes, then add the zucchini and remaining 1/4 teaspoon salt; cook for 4–5 minutes until browned but still slightly firm.
5. Stir in the garlic and tomato and cook for 2 minutes. Pour in the reserved lemon juice and scrape up the flavorful browned bits from the skillet.
6. Return the chicken and any accumulated juices to the skillet. Add half the parsley and toss over medium heat for 2 minutes, until the chicken is hot and the tomato juices lightly coat the chicken and zucchini; taste and adjust the seasoning if needed.
7. Fluff the rice and divide it between two shallow bowls. Plate the lemon chicken and zucchini over the rice and finish with the remaining parsley.