Careme

Ingredients

• Boneless skinless chicken breast fillets

  1 lb $2.99
• Zucchini

  1 lb $1.79
• Jumbo yellow onion

  8 oz $0.99
• Roma tomatoes

  12 oz $1.29
• Garlic

  3 cloves $0.79
• Fresh peeled ginger

  1 tablespoon minced $3.99
• Organic cilantro

  1/4 cup chopped $1.69
• Plain Greek yogurt

  1/4 cup
• Water

  1/4 cup
• Neutral cooking oil

  3 tablespoons
• Kosher salt

  3 teaspoons
• Ground cumin

  1 teaspoon
• Ground coriander

  1 1/2 teaspoons
• Ground turmeric

  1/2 teaspoon
• Cayenne pepper

  1/4 teaspoon
• Garam masala

  1 teaspoon

Instructions

1. Cut 1 lb boneless skinless chicken breast fillets into 1-inch pieces and toss with 1 teaspoon kosher salt. Let the chicken stand for 10 minutes while you prepare the vegetables.

2. Prepare the vegetables, aromatics, and garnish:

   • 1 lb zucchini, halved lengthwise and sliced 1/2 inch thick
   • 8 oz jumbo yellow onion, thinly sliced
   • 12 oz Roma tomatoes, chopped
   • 3 garlic cloves, minced
   • 1 tablespoon fresh peeled ginger, minced
   • 1/4 cup cilantro, chopped

   Keep each prepared ingredient separate.

3. Whisk 1/4 cup plain Greek yogurt with 1/4 cup water until smooth; set this yogurt mixture aside.

4. Heat 1 tablespoon neutral cooking oil in a large skillet over medium-high heat. Add the prepared zucchini and sauté for 5 minutes until browned but still firm; transfer it to a plate.

5. Add 1 tablespoon neutral cooking oil to the skillet. Add the seasoned chicken in one layer and sauté for 5 minutes, turning occasionally, until browned but not fully cooked; transfer it to a clean plate.

6. Reduce the heat to medium and add 1 tablespoon neutral cooking oil. Add the prepared onion and sauté for 5 minutes until softened. Add the prepared garlic and ginger along with:

   • 1 teaspoon ground cumin
   • 1 1/2 teaspoons ground coriander
   • 1/2 teaspoon ground turmeric
   • 1/4 teaspoon cayenne pepper

   Cook for 1 minute, stirring constantly, until fragrant.

7. Add the prepared tomatoes and 2 teaspoons kosher salt. Cook for 4 minutes, stirring and crushing the tomatoes lightly, until they become saucy.

8. Reduce the heat to medium-low. Gradually stir in the yogurt mixture, then return the chicken and any collected juices to the skillet. Simmer gently for 6 minutes, stirring occasionally, until the chicken reaches 165°F in the center.

9. Fold in the browned zucchini, 1 teaspoon garam masala, and 2 tablespoons prepared cilantro. Cook for 2 minutes, just until the zucchini is hot and the sauce coats the chicken.

10. Divide the chicken and zucchini masala between two shallow bowls, spoon the sauce over the top, and garnish with 2 tablespoons prepared cilantro.

Ingredients

• Kroger® Fresh Natural Pork Loin Boneless

  1 pound $2.99
• Fresh Sweet Corn on the Cob-Each

  2 ears $0.33
• Fresh Roma Tomato

  8 ounces $1.29
• Jumbo Red Onions

  2 ounces $1.19
• Garlic

  2 cloves $0.79
• Extra-virgin olive oil

  3 tablespoons
• Sherry vinegar

  2 tablespoons
• Honey

  1 teaspoon
• Smoked paprika

  1 teaspoon
• Dried oregano

  1/2 teaspoon
• Ground cumin

  1/4 teaspoon
• Kosher salt

  1 1/4 teaspoons
• Black pepper

  1/2 teaspoon
• Flat-leaf parsley

  2 tablespoons chopped

Instructions

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

2. Slice 1 pound Kroger® Fresh Natural Pork Loin Boneless across the grain into four 1/2-inch-thick chops. Season both sides with 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper; set aside as the seasoned pork.

3. Make the paprika marinade by whisking together:

   • 2 cloves garlic, finely grated
   • 1 1/2 tablespoons extra-virgin olive oil
   • 1 tablespoon sherry vinegar
   • 1 teaspoon honey
   • 1 teaspoon smoked paprika
   • 1/2 teaspoon dried oregano
   • 1/4 teaspoon ground cumin

   Coat the seasoned pork with the marinade and let stand for 15 minutes while preparing the vegetables.

4. Husk 2 ears Fresh Sweet Corn on the Cob-Each. Core and dice 8 ounces Fresh Roma Tomato, and finely dice 2 ounces Jumbo Red Onions; keep the tomato and onion together for the salad.

5. Rub the corn with 1/2 tablespoon extra-virgin olive oil and season it with 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper. Grill the corn for 10–12 minutes, turning occasionally, until tender and charred. During its final 8 minutes, scrape excess marinade from the pork and grill it for 3–4 minutes per side, until browned and the center reaches 145°F.

6. Transfer the pork to a clean plate and rest it for 5 minutes. Let the corn cool just enough to handle while the pork rests.

7. Cut the grilled kernels from the cobs and combine them with the prepared tomato and onion. Add:

   • 1 tablespoon extra-virgin olive oil
   • 1 tablespoon sherry vinegar
   • 2 tablespoons chopped flat-leaf parsley
   • 1/4 teaspoon kosher salt
   • 1/8 teaspoon black pepper

   Toss the charred-corn salad and adjust only the finishing salt if needed.

8. Divide the charred-corn salad between two plates and arrange two grilled pork pieces alongside each portion; spoon any resting juices over the pork and serve.

Ingredients

• Fresh Sockeye Salmon Fillet Wild Caught (sustainably sourced)

  1 pound $15.99
• Fresh Bagged Green Beans

  12 ounces $2.19
• Private Selection® Campari Tomatoes

  8 ounces $3.33
• Shallots

  2 tablespoons minced $3.99
• Fresh Organic Lemon - Each

  1 lemon $1.29
• Simple Truth Organic® Thyme

  1 teaspoon leaves $2.49
• Extra-virgin olive oil

  1 1/2 tablespoons
• Kosher salt

  2 1/2 teaspoons
• Black pepper

  1/2 teaspoon
• Dijon mustard

  2 teaspoons
• Honey

  1 teaspoon
• Dry white wine

  1/4 cup
• Unsalted butter

  6 tablespoons, cold and cubed

Instructions

1. Heat the oven to 425°F and line a rimmed sheet pan with parchment. Pat 1 pound salmon dry, cut it into 2 portions, and season the flesh with 1 1/4 teaspoons kosher salt and 1/4 teaspoon black pepper. Refrigerate the salmon while preparing the other ingredients. Trim 12 ounces green beans, halve 8 ounces Campari tomatoes, mince 2 tablespoons shallot, and chop 1 teaspoon thyme leaves. Zest 1 lemon to obtain 1 teaspoon zest, then juice it to obtain 1 tablespoon juice.

2. Toss the prepared green beans and tomatoes on the sheet pan with:

   • 1 1/2 tablespoons extra-virgin olive oil
   • 1 teaspoon kosher salt
   • 1/4 teaspoon black pepper

   Spread the vegetables around the edges and roast for 8 minutes.

3. Make the salmon glaze by stirring together:

   • 2 teaspoons Dijon mustard
   • 1 teaspoon honey
   • 1 teaspoon prepared lemon zest
   • 1 teaspoon prepared thyme

   Place the seasoned salmon skin-side down in the center of the sheet pan and brush the glaze evenly over the flesh.

4. Roast the salmon and vegetables for 8 to 12 minutes, until the tomatoes blister and the thickest part of the salmon reaches 140°F. Transfer the salmon to a warm plate and rest it for 3 minutes, confirming it reaches 145°F; leave the vegetables in the turned-off oven to stay warm.

5. While the salmon roasts, combine 1/4 cup dry white wine, 1 tablespoon prepared lemon juice, and 2 tablespoons prepared shallot in a small saucepan. Simmer over medium heat for 5 to 7 minutes, until approximately 1 tablespoon liquid remains.

6. Reduce the heat to its lowest setting and whisk in 6 tablespoons cold cubed unsalted butter, 1 tablespoon at a time, removing the pan from the heat whenever necessary to prevent simmering. Whisk in 1/4 teaspoon kosher salt; the finished beurre blanc should be glossy and lightly coat a spoon.

7. Spoon the lemon-shallot beurre blanc onto two warm plates. Arrange the roasted green beans and tomatoes over the sauce, place one salmon portion on each plate, and serve immediately.