Careme

Ingredients

• Kroger® Fresh Natural Pork Tenderloin

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

  2 ears $0.75
• Fresh Yellow Nectarine

  1 medium $1.99
• Jumbo Red Onion

  2 tablespoons finely chopped $1.19
• Fresh Jalapeno Peppers

  1 tablespoon finely chopped $1.99
• Organic Cilantro

  2 tablespoons chopped $1.69
• Fresh Organic Lime

  1 lime, yielding about 2 tablespoons juice $1.29
• Olive oil

  2 tablespoons
• Brown sugar

  2 teaspoons
• Ground allspice

  1 teaspoon
• Smoked paprika

  1 teaspoon
• Dried thyme

  1/2 teaspoon
• Garlic

  1 clove, finely grated
• Cayenne pepper

  1/8 teaspoon
• Kosher salt

  1 1/2 teaspoons
• Black pepper

  1/2 teaspoon

Instructions

1. Preheat a grill to medium-high, about 425°F. Combine 1 diced medium nectarine, 2 tablespoons finely chopped red onion, 1 tablespoon finely chopped jalapeño, 2 tablespoons chopped cilantro, 1 tablespoon lime juice, and 1/4 teaspoon kosher salt; set the salsa aside.
2. Pat 1 pound pork tenderloin dry. Mix 1 tablespoon olive oil, 2 teaspoons brown sugar, 1 teaspoon ground allspice, 1 teaspoon smoked paprika, 1/2 teaspoon dried thyme, 1 finely grated garlic clove, 1/8 teaspoon cayenne pepper, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper, then rub the mixture evenly over the meat.
3. Husk 2 ears corn and coat them with 1 tablespoon olive oil and 1/4 teaspoon kosher salt.
4. Grill the seasoned 1-pound tenderloin for 12–16 minutes, turning every 3–4 minutes, until browned and 145°F at the center. During the final 8–10 minutes, grill the 2 prepared ears of corn, turning often until lightly charred.
5. Transfer the grilled 1-pound tenderloin to a board and rest it for 5 minutes. Brush the 2 grilled ears of corn with 1 tablespoon lime juice.
6. Slice the rested meat and divide it between two plates. Spoon half the nectarine salsa over each portion and add 1 grilled ear of corn to each plate.

Ingredients

• Foster Farms Fresh & Natural Chicken Thighs Value Pack

  1.25 pounds bone-in chicken thighs, yielding about 12 ounces boneless skinless meat $1.29
• Zucchini

  12 ounces $1.79
• Jasmine rice

  1/2 cup dry $3.59
• Garlic

  2 cloves $0.79
• Fresh ginger

  2 teaspoons minced $3.99
• Green onions

  2 green onions $1.19
• Water

  1 cup
• Kosher salt

  7/8 teaspoon
• Black pepper

  1/4 teaspoon
• Gochujang

  1 1/2 tablespoons
• Low-sodium soy sauce

  1 tablespoon
• Rice vinegar

  1 tablespoon
• Honey

  2 teaspoons
• Toasted sesame oil

  1 teaspoon
• Neutral cooking oil

  1 tablespoon
• Toasted sesame seeds

  1 teaspoon

Instructions

1. Remove the skin and bones from 1.25 pounds chicken thighs to yield about 12 ounces meat, then cut the meat into 1-inch pieces. Halve and slice 12 ounces zucchini, mince 2 cloves garlic and 2 teaspoons ginger, and thinly slice 2 green onions.
2. Rinse 1/2 cup dry jasmine rice. Combine the 1/2 cup rice with 3/4 cup water and 1/8 teaspoon kosher salt in a small saucepan; bring to a boil, cover, and cook over low heat for 15 minutes. Remove from the heat and rest, covered, for 5 minutes.
3. Whisk together 1 1/2 tablespoons gochujang, 1 tablespoon low-sodium soy sauce, 1 tablespoon rice vinegar, 2 teaspoons honey, 1 teaspoon toasted sesame oil, 2 cloves minced garlic, 2 teaspoons minced ginger, and 1/4 cup water.
4. Season 12 ounces prepared chicken with 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Heat 2 teaspoons neutral cooking oil in a large skillet over medium-high heat; stir-fry the 12 ounces prepared chicken for 6–8 minutes, until browned and cooked through, then transfer it to a clean plate.
5. Add 1 teaspoon neutral cooking oil and 12 ounces sliced zucchini to the skillet; stir-fry for 3–4 minutes, until browned but still crisp.
6. Return the browned pieces to the skillet, pour in the prepared sauce, and toss over medium-high heat for 2–3 minutes, until everything is glossy and evenly coated.
7. Divide about 1 1/2 cups cooked jasmine rice between two bowls, add the stir-fry, and finish with 2 sliced green onions and 1 teaspoon toasted sesame seeds.

Ingredients

• Fresh Sockeye Salmon Fillet Wild Caught (sustainably sourced)

  12 oz $15.99
• Fresh Bagged Green Beans

  10 oz $2.19
• Fresh Roma Tomatoes

  8 oz $1.49
• Fresh Red Hothouse Bell Pepper

  1 pepper $1.67
• Jumbo Sweet Onion

  4 oz $1.19
• Garlic

  2 cloves $0.79
• Fresh Organic Lemon

  1 lemon (1 tsp zest and 1 tbsp juice) $1.29
• Organic Italian Parsley

  2 tbsp chopped $1.99
• Extra-virgin olive oil

  3 tbsp
• Sherry vinegar

  1 tbsp
• Unsalted butter

  1 tbsp
• Smoked paprika

  1 tsp
• Kosher salt

  2 1/2 tsp
• Ground black pepper

  1/2 tsp

Instructions

1. Preheat the oven to 425°F and line a rimmed sheet pan. Trim 10 ounces green beans; dice 8 ounces Roma tomatoes, 1 red bell pepper, and 4 ounces sweet onion; mince 2 garlic cloves; prepare 1 teaspoon zest and 1 tablespoon juice from 1 lemon; and chop 2 tablespoons parsley.
2. Pat 12 ounces salmon dry and rub it with 1 tablespoon olive oil, 1 teaspoon lemon zest, 1/2 teaspoon smoked paprika, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper. Let the seasoned 12 ounces salmon stand for 10 minutes while preparing the piperade.
3. Heat 1 tablespoon olive oil in a medium ovenproof skillet over medium-high heat. Cook 4 ounces diced sweet onion and 1 diced red bell pepper for 5 minutes. Add 2 minced garlic cloves and 1/2 teaspoon smoked paprika and cook for 30 seconds.
4. Add 8 ounces diced Roma tomatoes, 2 teaspoons sherry vinegar, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper to the skillet. Simmer the piperade for 6–7 minutes, stirring occasionally, then remove the skillet from the heat.
5. Toss 10 ounces trimmed green beans with 1 tablespoon olive oil and 1/2 teaspoon kosher salt on the prepared sheet pan. Roast the 10 ounces green beans for 5 minutes, then set the seasoned 12 ounces salmon on top of the hot piperade and place the skillet in the oven beside the sheet pan.
6. Roast the 12 ounces salmon and 10 ounces green beans for 6–8 minutes, until the salmon reaches 125°F for medium-rare and the green beans are crisp-tender. Transfer the 12 ounces salmon to a platter and rest it for 3 minutes; its temperature will rise slightly. For diners at higher risk from foodborne illness, cook the 12 ounces salmon to 145°F.
7. Stir 1 tablespoon unsalted butter and 1 tablespoon chopped parsley into the hot piperade. Toss the roasted 10 ounces green beans with 1 teaspoon sherry vinegar and 1 tablespoon lemon juice. Plate the 12 ounces salmon over the buttery piperade, arrange the 10 ounces green beans alongside, and garnish with 1 tablespoon chopped parsley.