Careme

Ingredients

• Boneless Skinless Fresh Chicken Thighs

  1 lb $4.49
• Fresh Sweet Corn on the Cob-Each

  2 ears $0.33
• Private Selection® Walla Walla Sweet Onions

  4 oz $3.99
• Green Onions

  2 green onions $1.19
• Garlic

  2 cloves $0.79
• Diamond Crystal kosher salt

  1 teaspoon
• neutral cooking oil

  1 tablespoon
• gochujang

  1 tablespoon
• soy sauce

  1 tablespoon
• honey

  1 tablespoon
• unseasoned rice vinegar

  1 tablespoon plus 2 teaspoons
• toasted sesame oil

  2 teaspoons
• toasted sesame seeds

  1 teaspoon

Instructions

1. Preheat a clean grill to medium-high, about 425–450°F, setting up a cooler area for finishing the glazed chicken.

2. Pat 1 pound boneless skinless chicken thighs dry and season all over with 1 teaspoon Diamond Crystal kosher salt; this modest amount accounts for the salty soy sauce and gochujang. Let stand for 15 minutes while preparing the other ingredients, then coat with 2 teaspoons neutral cooking oil.

3. Make the gochujang glaze by stirring together:

   • 1 tablespoon gochujang
   • 1 tablespoon soy sauce
   • 1 tablespoon honey
   • 2 teaspoons unseasoned rice vinegar
   • 1 teaspoon toasted sesame oil
   • 2 garlic cloves, finely grated

   Set the glaze beside the grill with a clean brush.

4. Shuck 2 ears sweet corn and coat them with 1 teaspoon neutral cooking oil. Thinly slice 4 ounces Walla Walla sweet onion and 2 green onions, keeping the green onion tops separate for garnish.

5. Grill the corn over direct heat, turning every few minutes, until tender and charred in spots, 10–12 minutes. Transfer it to a cutting board.

6. Grill the chicken over direct heat for about 5 minutes on the first side. Flip and grill for 4 minutes, then brush both sides with the gochujang glaze. Move the chicken to the cooler area and cook, turning and glazing once more, until it reaches 175°F, about 3–5 minutes. Rest for 5 minutes.

7. Cut the kernels from the grilled corn. Toss them with the prepared Walla Walla onion and green onion whites, plus 1 tablespoon unseasoned rice vinegar, 1 teaspoon toasted sesame oil, and 1 teaspoon toasted sesame seeds.

8. Spoon the charred corn salad onto two plates, top with the rested gochujang chicken, and finish with the prepared green onion tops.

Want more detail? See the temperature guide.

Ingredients

• Kroger® Jumbo Raw Shrimp Easy Peel Tail On

  12 oz $5.00
• Japanese Eggplant

  12 oz $4.99
• Private Selection® Walla Walla Sweet Onions

  6 oz $3.99
• Fresh Roma Tomato

  8 oz $1.29
• Kroger® Jasmine Rice

  3/4 cup dry $3.89
• Garlic

  3 cloves $0.79
• Spice World™ Fresh Peeled Ginger

  1/2 oz $3.99
• Fresh Organic Lime

  1 lime $1.29
• Organic Cilantro

  1/4 cup leaves $1.69
• Full-fat unsweetened coconut milk

  3/4 cup
• Water

  2 cups
• Neutral cooking oil

  3 tablespoons
• Diamond Crystal kosher salt

  5 1/2 teaspoons
• Ground turmeric

  1 teaspoon
• Sweet paprika

  1 teaspoon
• Crushed red pepper flakes

  1/4 teaspoon
• Fish sauce

  2 teaspoons

Instructions

1. Prepare the shrimp and vegetables:

   • Peel and devein 12 ounces Kroger® Jumbo Raw Shrimp, leaving the tails on if desired.
   • Quarter 12 ounces Japanese eggplant lengthwise, then cut it into 1-inch pieces.
   • Finely chop 6 ounces Walla Walla sweet onion.
   • Dice 8 ounces Roma tomato.
   • Mince 3 garlic cloves.
   • Finely grate 1/2 ounce peeled ginger.

   Keep the prepared ingredients separate.

2. Rinse 3/4 cup jasmine rice until the water is mostly clear. Combine it in a small saucepan with 1 1/4 cups water and 1 1/2 teaspoons Diamond Crystal kosher salt. Bring to a boil, cover, reduce the heat to low, and simmer for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes.

3. While the rice cooks, toss the prepared shrimp with 1 1/2 teaspoons Diamond Crystal kosher salt. Refrigerate for 10 minutes while you begin the curry.

4. Toss the prepared eggplant with 1 teaspoon Diamond Crystal kosher salt. Heat 2 tablespoons neutral cooking oil in a wide skillet over medium-high heat. Add the eggplant and cook for about 5 minutes, turning occasionally, until browned on several sides. Transfer the browned eggplant to a plate.

5. Reduce the heat to medium and add 1 tablespoon neutral cooking oil to the skillet. Add the prepared onion and cook for 3 minutes. Stir in the prepared garlic and ginger with 1 teaspoon ground turmeric, 1 teaspoon sweet paprika, and 1/4 teaspoon crushed red pepper flakes; cook for 30 seconds. Add the prepared tomato and cook for 3 minutes, crushing it lightly, until saucy.

6. Stir the following into the tomato mixture:

   • 3/4 cup full-fat unsweetened coconut milk
   • 3/4 cup water
   • 2 teaspoons fish sauce
   • 1 1/2 teaspoons Diamond Crystal kosher salt

   Return the browned eggplant to the skillet. Bring to a gentle simmer and cook uncovered for 8 minutes, until the eggplant is tender and the sauce lightly thickens.

7. Add the salted shrimp to the curry and gently simmer for about 2 to 3 minutes, turning once, until the shrimp are opaque, loosely C-shaped, and 140°F at the thickest part. Remove the skillet from the heat and squeeze in 1 lime, yielding about 1 tablespoon juice.

8. Fluff the rice and divide it between two shallow bowls. Spoon the shrimp and eggplant curry over or alongside the rice, garnish with 1/4 cup cilantro leaves, and serve.

Want more detail? See the temperature guide.

Ingredients

• Fresh Coho Salmon Fillet

  1 lb $14.99
• Fresh Bagged Green Beans

  12 oz $2.19
• Fresh Roma Tomato

  12 oz $1.29
• Private Selection® Walla Walla Sweet Onions

  6 oz $3.99
• Kroger® Basmati Rice

  1/2 cup $3.99
• Garlic

  3 cloves $0.79
• Organic Ginger Root

  1 tablespoon grated $3.99
• Fresh Organic Lemon

  1 $1.29
• Organic Cilantro

  1/4 cup chopped $1.69
• Plain Greek yogurt

  1/4 cup
• Heavy cream

  1/4 cup
• Unsalted butter

  1 tablespoon
• Extra-virgin olive oil

  2 tablespoons
• Diamond Crystal kosher salt

  5 1/2 teaspoons
• Garam masala

  1 1/2 teaspoons
• Ground cumin

  1 teaspoon
• Sweet paprika

  1 teaspoon
• Ground turmeric

  1/2 teaspoon
• Ground coriander

  1/2 teaspoon
• Ground cardamom

  1/4 teaspoon
• Cayenne pepper

  1/8 teaspoon
• Water

  3/4 cup

Instructions

1. Heat the oven to 450°F with a rack in the upper third. Pat 1 pound coho salmon dry, set it skin-side down on a plate, and season the flesh evenly with 2 teaspoons Diamond Crystal kosher salt. Let it stand for 15 minutes while preparing the other components.

2. Trim 12 ounces green beans. Dice 6 ounces Walla Walla sweet onion and 12 ounces Roma tomatoes; mince 3 garlic cloves and grate 1 tablespoon ginger.

3. Zest 1 lemon to yield 1 teaspoon zest, then juice it to yield 1 tablespoon juice. Chop 1/4 cup cilantro and reserve it for plating.

4. Rinse 1/2 cup basmati rice until the water is nearly clear. Combine it in a small saucepan with 3/4 cup water, 1/4 teaspoon ground turmeric, and 1/4 teaspoon Diamond Crystal kosher salt. Bring to a boil, cover, reduce the heat to low, and cook for 12 minutes. Remove from the heat and let stand, covered, for 10 minutes.

5. Make the tandoori yogurt by mixing:

   • 1/4 cup plain Greek yogurt
   • 1 teaspoon garam masala
   • 1/2 teaspoon ground cumin
   • 1 teaspoon sweet paprika
   • 1 teaspoon lemon zest

   Spread the tandoori yogurt evenly over the salted salmon while it remains on the plate.

6. Toss the prepared green beans on a large rimmed sheet pan with 1 tablespoon extra-virgin olive oil, 1/2 teaspoon ground cumin, and 1 1/4 teaspoons Diamond Crystal kosher salt. Roast for 8 minutes.

7. While the beans roast, melt 1 tablespoon unsalted butter with 1 tablespoon extra-virgin olive oil in a medium skillet over medium heat. Add the prepared onion and cook for 4 minutes. Stir in the prepared garlic and ginger with:

   • 1/2 teaspoon garam masala
   • 1/4 teaspoon ground turmeric
   • 1/2 teaspoon ground coriander
   • 1/4 teaspoon ground cardamom
   • 1/8 teaspoon cayenne pepper
   • 2 teaspoons Diamond Crystal kosher salt

   Cook for 30 seconds, add the prepared tomatoes, and simmer for 8 minutes, stirring occasionally and crushing the tomatoes into a chunky sauce.

8. After the beans have roasted for 8 minutes, toss them and move them to the edges of the sheet pan. Transfer the coated salmon from the plate to the center of the pan, skin-side down. Roast until the beans are blistered and the center of the salmon reaches 125°F, about 8–10 minutes. Transfer the salmon to a clean plate and rest it for 3 minutes.

9. Reduce the skillet heat to low, stir 1/4 cup heavy cream into the tomato sauce, and cook gently for 2 minutes. Remove it from the heat and stir in 1 tablespoon lemon juice.

10. Fluff the golden rice and divide it between two shallow bowls. Spoon the tomato cream alongside the rice, add the roasted green beans, and set a salmon portion on top. Finish both plates with the chopped cilantro.

Want more detail? See the temperature guide.