Careme

Ingredients

• Foster Farms Fresh & Natural Chicken Thighs Value Pack

  1.5 pounds, about 4 bone-in, skin-on thighs $1.29
• Fresh Sweet Corn on the Cob-Each

  2 ears $0.75
• low-sodium soy sauce

  1/4 cup
• cane vinegar or apple cider vinegar

  1/4 cup
• packed brown sugar

  1 tablespoon
• Garlic

  4 cloves $0.79
• freshly ground black pepper

  1 teaspoon
• kosher salt

  1/2 teaspoon
• neutral cooking oil

  1 tablespoon
• Fresh Organic Limes - Each

  1 lime $1.29
• Green Onions

  2 green onions $1.19
• water

  2 tablespoons

Instructions

1. Pat 1.5 pounds bone-in, skin-on chicken thighs dry and season with 1/2 teaspoon kosher salt. Mix 2 tablespoons low-sodium soy sauce, 2 tablespoons cane vinegar, 1 teaspoon brown sugar, 2 minced garlic cloves, 1 teaspoon black pepper, 2 teaspoons neutral cooking oil, and the juice of 1/2 lime. Coat the chicken and marinate at room temperature for 20 minutes.
2. After the chicken has marinated for 10 minutes, heat a grill to medium, about 375°F to 400°F, arranging one side for indirect cooking; clean the grates as the grill preheats for 10 minutes.
3. While the grill heats, combine 2 tablespoons low-sodium soy sauce, 2 tablespoons cane vinegar, 2 teaspoons brown sugar, 2 minced garlic cloves, and 2 tablespoons water in a small grill-safe saucepan. Boil for about 3 minutes, until reduced to 3 tablespoons of glaze. Brush 2 husked ears sweet corn with 1 teaspoon neutral cooking oil.
4. Remove the 1.5 pounds chicken thighs from the marinade, let the excess drip away, blot the skin dry, and discard the marinade. Place the chicken skin-side up over indirect heat, cover, and grill for 12 minutes. Turn the chicken skin-side down over indirect heat and cook for 10 minutes more.
5. During the final 10 minutes of indirect chicken cooking, grill 2 ears sweet corn over direct heat for 8 to 10 minutes, turning every 2 minutes until tender and charred; transfer the corn to a platter.
6. Move the 1.5 pounds chicken thighs over direct heat skin-side down for 2 to 3 minutes, watching closely, until crisp. Return the chicken to indirect heat, brush it with 2 tablespoons adobo glaze, cover, and cook for 2 to 3 minutes, until the thickest parts register 175°F to 180°F; rest for 5 minutes.
7. Divide the 1.5 pounds grilled chicken thighs and 2 ears grilled sweet corn between two plates. Spoon 1 tablespoon adobo glaze over the chicken, squeeze 1/2 lime over the corn, scatter 2 thinly sliced green onions over everything, and serve.

Ingredients

• Fresh Sockeye Salmon Fillet Wild Caught (sustainably sourced)

  12 oz $15.99
• Zucchini

  12 oz $1.79
• Fresh Roma Tomato

  8 oz $1.49
• Shallots

  2 oz $3.99
• Garlic

  2 cloves $0.79
• North Shore Potted Living Basil

  1/2 cup packed leaves $4.79
• Kroger® Fresh Lemons Bag

  1 lemon (1 teaspoon zest and 1 tablespoon juice) $4.99
• Pitted Kalamata olives

  2 tablespoons
• Extra-virgin olive oil

  2 1/2 tablespoons
• Panko breadcrumbs

  1/4 cup
• Unsalted butter, softened

  1 tablespoon
• Dijon mustard

  2 teaspoons
• Kosher salt

  2 1/2 teaspoons
• Black pepper

  1/2 teaspoon

Instructions

1. Heat the oven to 425°F with racks in the upper and lower thirds; lightly coat an 8-inch baking dish with cooking spray and line a small rimmed sheet pan with parchment. Thinly slice 12 ounces Zucchini, 8 ounces Fresh Roma Tomato, and 2 ounces Shallots; mince 2 cloves Garlic, finely chop 1/2 cup packed North Shore Potted Living Basil leaves, and zest and juice 1 lemon to yield 1 teaspoon zest and 1 tablespoon juice.
2. Arrange 12 ounces sliced Zucchini, 8 ounces sliced Fresh Roma Tomato, and 2 ounces sliced Shallots in overlapping rows in the baking dish. Scatter with 2 tablespoons pitted Kalamata olives, drizzle with 1 1/2 tablespoons extra-virgin olive oil, and season evenly with 1 1/4 teaspoons kosher salt and 1/4 teaspoon black pepper; roast on the lower rack for 20 minutes.
3. Pat 12 ounces Fresh Sockeye Salmon Fillet Wild Caught dry, place it skin-side down on the lined sheet pan, and season the flesh directly with 3/4 teaspoon kosher salt and 1/8 teaspoon black pepper. Mix 1 clove minced Garlic, 1/4 cup panko breadcrumbs, 1 tablespoon softened unsalted butter, 2 teaspoons Dijon mustard, 1 teaspoon lemon zest, and 1/4 teaspoon kosher salt; press the crust evenly over the seasoned flesh.
4. After the baking dish has roasted for 20 minutes, leave it on the lower rack and place the sheet pan on the upper rack. Roast both for 10 to 13 minutes, until 12 ounces salmon reaches 125°F to 130°F for medium or 145°F for fully cooked.
5. While both pans roast, combine 1/2 cup chopped North Shore Potted Living Basil leaves, 1 clove minced Garlic, 1 tablespoon extra-virgin olive oil, 1 tablespoon lemon juice, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper to make the pistou.
6. Remove the sheet pan from the oven and let its contents rest for 5 minutes. Move the baking dish from the lower rack to the upper rack and broil for 2 minutes, watching closely, until its surface is lightly browned.
7. Divide the contents of the baking dish and sheet pan between two warmed plates, then spoon all of the pistou over and around the portions before serving.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin

  1 lb $2.99
• Fresh Roma Tomato

  8 oz $1.49
• Red Potatoes

  12 oz $1.29
• Jumbo Red Onions

  6 oz $1.19
• Fresh Jalapeno Peppers

  1 oz $1.99
• Garlic

  2 cloves $0.79
• Neutral cooking oil

  2 tablespoons
• Water

  2 tablespoons
• Kosher salt

  1 1/4 teaspoons
• Black pepper

  1/2 teaspoon
• Low-sodium soy sauce

  1 1/2 tablespoons
• Red wine vinegar

  1 tablespoon
• Ground cumin

  1/2 teaspoon
• Brown sugar

  1 teaspoon

Instructions

1. Preheat the oven to 200°F. Cut 12 oz Red Potatoes into 1/2-inch pieces. Slice 1 lb Kroger® Fresh Natural Pork Tenderloin across the grain into 1/2-inch strips, toss with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper, and rest for 10 minutes. Slice 6 oz Jumbo Red Onions into thick wedges, cut 8 oz Fresh Roma Tomato into wedges, thinly slice 1 oz Fresh Jalapeno Peppers, and mince 2 cloves Garlic, keeping the tomatoes separate. Mix 1 1/2 tablespoons low-sodium soy sauce, 1 tablespoon red wine vinegar, 1/2 teaspoon ground cumin, and 1 teaspoon brown sugar in a small bowl.
2. Microwave the prepared potato pieces, covered, with 2 tablespoons water for 5 minutes, then drain. Heat 1 tablespoon neutral cooking oil in a large skillet over medium-high heat; add the potato pieces and 1/2 teaspoon kosher salt, then sear for 8–10 minutes. Transfer them to an oven-safe plate and keep warm in the 200°F oven.
3. Heat 2 teaspoons neutral cooking oil in the same skillet over high heat. Add the seasoned strips in one layer and sear for about 2 minutes per side; transfer them to a clean plate.
4. Heat 1 teaspoon neutral cooking oil in the skillet over high heat. Add the prepared onion, jalapeño, and garlic mixture with 1/4 teaspoon kosher salt; stir-fry for 2 minutes. Add the prepared tomato wedges and stir-fry for 1 minute, leaving them colorful and slightly firm.
5. Pour the prepared sauce into the skillet and return the seared strips. Toss for 1–2 minutes, until everything is glossy and the meat reaches 145°F; remove the skillet from the heat.
6. Divide the warm crisped pieces between two plates, top with the glossy pork-and-vegetable mixture, and spoon the pan sauce over each serving.