Careme

Ingredients

• Kroger® Fresh Natural Pork Loin Boneless

  12 oz $2.99
• Fresh Sweet Corn on the Cob-Each

  2 ears $0.33
• Fresh Hatch Peppers

  4 oz $1.49
• Private Selection® Walla Walla Sweet Onions

  4 oz $3.99
• Fresh Organic Lime

  1 $1.29
• Garlic

  1 clove $0.79
• Extra-virgin olive oil

  2 1/2 tablespoons
• Diamond Crystal kosher salt

  3 1/4 teaspoons
• Ground cumin

  1 teaspoon
• Dried Mexican oregano

  1 teaspoon
• Ancho chile powder

  1 teaspoon
• Honey

  1 teaspoon

Instructions

1. Heat a grill to medium-high, about 425°F, and clean and oil the grates.

2. Cut 12 ounces pork loin crosswise into two 1-inch-thick steaks. Shuck 2 ears corn; stem and seed 4 ounces Hatch peppers; and cut 4 ounces Walla Walla sweet onion into thick wedges. Peel and mince 1 garlic clove. Zest and juice 1 lime, keeping the zest and juice separate.

3. Rub the pork steaks with:

   • 1 tablespoon extra-virgin olive oil
   • 1 1/2 teaspoons Diamond Crystal kosher salt
   • 1 teaspoon ground cumin
   • 1/2 teaspoon dried Mexican oregano
   • 1/2 teaspoon ancho chile powder
   • All the reserved lime zest

   Let them stand for 10 minutes while the grill finishes heating.

4. Coat the corn with 1 tablespoon extra-virgin olive oil, 1 teaspoon Diamond Crystal kosher salt, and 1/2 teaspoon ancho chile powder. Coat the Hatch peppers and onion with 1/2 tablespoon extra-virgin olive oil and 3/4 teaspoon Diamond Crystal kosher salt.

5. Grill the corn, Hatch peppers, and onion with the lid closed, turning occasionally, until tender and attractively charred, 7 to 9 minutes. Transfer the vegetables to a cutting board.

6. Grill the pork steaks with the lid closed for 4 to 5 minutes per side, pulling them at 140°F. Transfer to a clean plate and rest for 5 minutes.

7. While the pork rests, finely chop the grilled Hatch peppers and onion. Stir them together with the minced garlic, reserved lime juice, 1 teaspoon honey, and 1/2 teaspoon dried Mexican oregano to make the relish.

8. Place one pork steak and one ear of grilled corn on each plate. Spoon the Hatch chile–Walla Walla onion relish over the pork and serve.

Want more detail? See the temperature guide.

Ingredients

• Foster Farms Fresh & Natural Chicken Thighs Family Pack

  1 pound boneless skinless chicken thighs $2.79
• Fresh Bagged Green Beans

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

  8 ounces $3.99
• Garlic

  3 cloves $0.79
• Green Onions

  2 green onions $1.19
• Kroger® Long Grain Rice

  3/4 cup dry $4.29
• Diamond Crystal kosher salt

  2 teaspoons, divided
• Water

  2 cups, divided
• Neutral cooking oil

  1 tablespoon
• Low-sodium soy sauce

  1 tablespoon
• Apple cider vinegar

  1/4 cup
• Light brown sugar

  2 teaspoons
• Bay leaves

  2
• Ground black pepper

  1/2 teaspoon

Instructions

1. Trim 12 ounces green beans. Thinly slice 8 ounces Walla Walla sweet onion, mince 3 garlic cloves, and thinly slice 2 green onions, keeping the green onions separate for serving.

2. Pat 1 pound boneless skinless chicken thighs dry and season all over with 1 1/2 teaspoons Diamond Crystal kosher salt. Let stand for 10 minutes while starting the rice.

3. Rinse 3/4 cup dry long-grain rice. Combine it in a small saucepan with 1 1/2 cups water and 1/2 teaspoon Diamond Crystal kosher salt. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes. Remove from the heat and let stand, covered, for 5 minutes.

4. Heat 1 tablespoon neutral cooking oil in a wide skillet over medium-high heat. Add the seasoned chicken in one layer and brown for 4 minutes on the first side and 2 minutes on the second. Transfer it to a plate.

5. Add the sliced onion to the skillet and cook over medium heat for 4 minutes, stirring occasionally. Add the minced garlic and cook for 30 seconds.

6. Build the adobo sauce by adding:

   • 1 tablespoon low-sodium soy sauce
   • 1/4 cup apple cider vinegar
   • 2 teaspoons light brown sugar
   • 2 bay leaves
   • 1/2 teaspoon ground black pepper
   • 1/2 cup water

   Stir and bring to a simmer, scraping up the browned bits from the skillet.

7. Return the browned chicken and its juices to the skillet. Cover and simmer gently for 8 minutes. Add the trimmed green beans around the chicken, cover, and braise for 6–8 minutes, until the beans are crisp-tender and the chicken reaches 175°F.

8. Transfer the chicken to a clean plate and rest for 3 minutes. Meanwhile, simmer the beans and sauce uncovered for about 3 minutes, until the sauce lightly coats a spoon; discard the bay leaves.

9. Fluff the rice and divide it between two shallow bowls. Top with the green beans, sweet onion, chicken, and adobo sauce, then finish with the sliced green onions.

Want more detail? See the temperature guide.

Ingredients

• Fresh Coho Salmon Fillet

  12 oz $14.99
• Zucchini

  12 oz $1.79
• Private Selection® Fresh Petite Cherry Snacking Tomatoes

  8 oz $5.00
• Private Selection® Walla Walla Sweet Onions

  4 oz $3.99
• Kroger® Orzo Pasta

  4 oz $1.33
• Fresh Organic Lemon

  1 $1.29
• Simple Truth Organic® Basil

  0.5 oz $2.49
• Garlic

  2 cloves $0.79
• Shelled pistachios

  1/4 cup
• Plain breadcrumbs

  1/3 cup
• Extra-virgin olive oil

  3 tablespoons
• Morton kosher salt

  2 tablespoons plus 1 5/8 teaspoons
• Ground black pepper

  1/2 teaspoon
• Red wine vinegar

  1 1/2 tablespoons
• Golden raisins

  2 tablespoons
• Capers, rinsed and drained

  1 tablespoon
• Honey

  1 teaspoon
• Water

  6 cups

Instructions

1. Heat the oven to 450°F and line a rimmed sheet pan with parchment. Pat 12 ounces coho salmon dry and season it evenly with 7/8 teaspoon Morton kosher salt. Refrigerate it uncovered for 15 minutes while preparing the other components.

2. Zest 1 lemon, then juice it and reserve 2 tablespoons juice. Cut 12 ounces zucchini into 3/4-inch pieces, halve 8 ounces cherry tomatoes, and thinly slice 4 ounces Walla Walla sweet onion.

3. On the prepared pan, toss together:

   • 12 ounces chopped zucchini
   • 8 ounces halved cherry tomatoes
   • 4 ounces sliced Walla Walla sweet onion
   • 1 1/2 tablespoons extra-virgin olive oil
   • 3/4 teaspoon Morton kosher salt
   • 1/4 teaspoon ground black pepper

   Spread the vegetables into one layer and roast for 12 minutes.

4. While the vegetables roast, finely chop 1/4 cup shelled pistachios and 1/4 ounce basil. Stir together the pistachio crust:

   • 1/4 cup chopped pistachios
   • 1/3 cup plain breadcrumbs
   • 1/4 ounce chopped basil
   • 2 minced garlic cloves
   • Reserved zest from 1 lemon
   • 2 1/4 teaspoons extra-virgin olive oil
   • 1/4 teaspoon ground black pepper

   The mixture should resemble moist crumbs.

5. Make the agrodolce mixture by stirring together:

   • 1 1/2 tablespoons red wine vinegar
   • 2 tablespoons golden raisins
   • 1 tablespoon rinsed and drained capers
   • 1 teaspoon honey

   Set it aside so the raisins begin to soften.

6. While the vegetables roast, bring 6 cups water and 2 tablespoons Morton kosher salt to a boil in a saucepan. Add 4 ounces orzo pasta and cook until al dente, about 8 minutes. Drain well, then toss with 2 1/4 teaspoons extra-virgin olive oil, the reserved 2 tablespoons lemon juice, and the remaining 1/4 ounce chopped basil; cover to keep warm.

7. Remove the vegetables after their 12-minute roast and toss them with the agrodolce mixture. Clear a space in the center, set the seasoned salmon skin-side down there, and press the pistachio crust firmly over its top. Roast until the crust is golden and the salmon reaches 125°F at its thickest point, 8 to 11 minutes.

8. Rest the salmon on the pan for 5 minutes. Spoon the basil-lemon orzo onto two warm plates, surround it with the roasted zucchini agrodolce, and place a portion of pistachio-crusted salmon on top.

Want more detail? See the temperature guide.