Careme

Ingredients

• Foster Farms Fresh & Natural Chicken Thighs Family Pack

  1 pound $2.79
• Bok Choy

  8 ounces $2.99
• Fresh Sweet Corn on the Cob-Each

  2 ears $0.33
• Jumbo Yellow Onions

  1/2 medium (4 ounces) $0.99
• Spice World™ Fresh Peeled Ginger Bag

  1 tablespoon grated $3.99
• garlic

  3 cloves
• Fresh Organic Limes - Each

  1 lime $1.29
• Smart Way™ Jasmine Rice

  2/3 cup $3.59
• water

  1 1/2 cups, divided
• Morton kosher salt

  2 3/4 teaspoons, divided
• neutral cooking oil

  1 tablespoon
• Malaysian-style curry powder

  1 1/2 tablespoons
• ground turmeric

  1/2 teaspoon
• light coconut milk

  1 cup
• brown sugar

  1 teaspoon
• cayenne pepper

  1/8 teaspoon

Instructions

1. Pat 1 pound chicken thighs dry and season all over with 1 1/2 teaspoons Morton kosher salt. Let stand for 15 minutes while preparing the other ingredients.

2. Prepare the seasonal vegetables and aromatics:

   • Thinly slice 1/2 medium yellow onion (4 ounces).
   • Grate 1 tablespoon peeled ginger.
   • Mince 3 garlic cloves.
   • Cut the kernels from 2 ears sweet corn.
   • Separate the stems and leaves from 8 ounces bok choy; slice the stems 1/2 inch thick and leave the leaves whole.
   • Zest 1 lime, then squeeze out 2 tablespoons juice.

   Keep each prepared ingredient separate.

3. Combine 2/3 cup jasmine rice, 1 cup water, and 1/4 teaspoon Morton kosher salt in a small saucepan. Bring to a boil over high heat, cover, reduce to low, and cook for 15 minutes. Remove from the heat and let stand, covered, for 5 minutes before fluffing.

4. Heat 1 tablespoon neutral cooking oil in a wide, deep skillet over medium-high heat. Add the seasoned chicken skin-side down and brown for 4 minutes; turn, cook for 2 minutes, then transfer to a plate.

5. Add the prepared onion to the skillet and cook over medium heat for 3 minutes. Stir in the prepared ginger and garlic along with:

   • 1 1/2 tablespoons Malaysian-style curry powder
   • 1/2 teaspoon ground turmeric
   • 1/8 teaspoon cayenne pepper

   Cook for 30 seconds, stirring constantly, until fragrant.

6. Stir 1 cup light coconut milk, 1/2 cup water, 1 teaspoon brown sugar, 1 teaspoon Morton kosher salt, and the prepared lime zest into the skillet. Add the prepared corn and return the chicken skin-side up with any accumulated juices. Bring to a gentle simmer, partially cover, and cook over medium-low heat for 18 minutes.

7. Add the prepared bok choy stems around the chicken and simmer for 3 minutes. Add the prepared bok choy leaves and simmer for 2 minutes, until wilted and the chicken reaches 175°F. Remove from the heat and stir in the prepared lime juice; rest the chicken in the sauce for 3 minutes.

8. Divide the fluffed rice between two shallow bowls, spoon the coconut curry and vegetables alongside, and top each serving with chicken.

Want more detail? See the temperature guide.

Ingredients

• Fresh Coho Salmon Fillet

  1 lb $14.99
• Zucchini

  1 lb $1.79
• Fresh Roma Tomato

  8 oz $1.29
• Simple Truth Organic® Basil

  0.5 oz $2.49
• Fresh Organic Lemon

  1 $1.29
• Spice World® Fresh Diced Garlic

  1 teaspoon $3.49
• extra-virgin olive oil

  3 tablespoons
• red wine vinegar

  1 teaspoon
• Diamond Crystal kosher salt

  4 teaspoons
• herbes de Provence

  1 teaspoon
• black pepper

  1/2 teaspoon

Instructions

1. Heat a clean grill for two-zone cooking, with one side at medium-high heat and the other at medium heat; oil the grates lightly if needed.

2. Cut 1 pound coho salmon into 2 equal portions. Season all over with 2 teaspoons Diamond Crystal kosher salt and 1/4 teaspoon black pepper, then refrigerate uncovered for 15 minutes while preparing the vegetables.

3. Trim 1 pound zucchini and slice lengthwise into 1/2-inch planks. Toss with 1 tablespoon extra-virgin olive oil, 1 1/4 teaspoons Diamond Crystal kosher salt, and 1 teaspoon herbes de Provence.

4. Make the tomato-basil vinaigrette by gently combining:

   • 8 ounces Roma tomatoes, cored and diced
   • 0.5 ounce basil, thinly sliced
   • 1 teaspoon diced garlic
   • 1 teaspoon finely grated zest and 1 tablespoon juice from 1 lemon
   • 1 tablespoon extra-virgin olive oil
   • 1 teaspoon red wine vinegar
   • 3/4 teaspoon Diamond Crystal kosher salt
   • 1/8 teaspoon black pepper

   Let the vinaigrette stand while grilling.

5. Grill the zucchini over medium-high heat until marked and tender but not limp, 3 to 4 minutes per side. Transfer it to a platter and spoon over about one-third of the tomato-basil vinaigrette.

6. Pat the salmon’s surface dry and coat it with 1 tablespoon extra-virgin olive oil. Grill skin-side down, if skin-on, over medium heat with the lid closed for 5 to 7 minutes; carefully turn and cook until the center reaches 125°F, about 2 minutes more. Rest for 5 minutes.

7. Arrange one salmon portion over each serving of grilled zucchini. Spoon the rest of the tomato-basil vinaigrette over and around the fish, then serve.

Want more detail? See the temperature guide.

Ingredients

• Kroger® Fresh Natural Pork Loin Boneless

  1 lb $2.99
• Red Cabbage

  12 oz $1.29
• Yukon Gold Potatoes

  12 oz $1.29
• Kroger® Gala Apple

  1 medium (about 6 oz) $4.49
• Jumbo Yellow Onion

  4 oz $0.99
• Dijon mustard

  1 tbsp
• Olive oil

  2 tbsp, divided
• Diamond Crystal kosher salt

  4 3/4 tsp, divided
• Caraway seeds

  1 tsp, divided
• Ground black pepper

  3/4 tsp, divided
• Apple cider vinegar

  2 tbsp
• Light brown sugar

  1 tsp
• Water

  1/2 cup

Instructions

1. Preheat the oven to 425°F and line a rimmed sheet pan. Pat 1 lb pork loin dry and rub it all over with:

   • 1 tbsp Dijon mustard
   • 1 tsp olive oil
   • 2 tsp Diamond Crystal kosher salt
   • 1/2 tsp caraway seeds
   • 1/2 tsp ground black pepper

   Let the seasoned pork stand while preparing the vegetables.

2. Prepare the seasonal produce:

   • Cut 12 oz Yukon Gold potatoes into 1-inch pieces.
   • Thinly slice 12 oz red cabbage.
   • Thinly slice 4 oz yellow onion.
   • Core and thinly slice 1 medium Gala apple.

3. Toss the prepared potatoes with 1 tbsp olive oil and 1 1/4 tsp Diamond Crystal kosher salt on the sheet pan. Roast for 10 minutes.

4. Turn the potatoes and place the seasoned pork in the center of the pan. Roast until the pork reaches 140°F, about 18 to 24 minutes. Transfer the pork to a cutting board and rest it for 5 minutes; continue roasting the potatoes during the rest if they are not yet browned and tender.

5. As soon as the pork enters the oven, heat 2 tsp olive oil in a large skillet over medium heat. Add the prepared onion and cook for 3 minutes. Add the prepared cabbage and cook for 4 minutes, stirring occasionally.

6. Add the prepared apple to the skillet along with:

   • 2 tbsp apple cider vinegar
   • 1 tsp light brown sugar
   • 1/2 tsp caraway seeds
   • 1/4 tsp ground black pepper
   • 1 1/2 tsp Diamond Crystal kosher salt
   • 1/2 cup water

   Cover and simmer over medium-low heat for 12 minutes. Uncover and cook for about 3 minutes, until the cabbage is tender and glossy but retains a little bite.

7. Slice the rested pork across the grain. Spoon the apple-braised red cabbage onto two plates, then add the roasted potatoes and sliced pork.

Want more detail? See the temperature guide.