Careme

Ingredients

• Coho Salmon Fillet (Farm Raised)

  12 oz, cut into 2 portions $8.99
• Fresh Sweet Corn on the Cob-Each

  2 ears, husked $1.25
• Cucumber

  1 cucumber, thinly sliced $0.99
• Green Onions

  2 green onions, thinly sliced $1.50
• Ginger Root

  1 tablespoon freshly grated $4.99
• Garlic

  1 small clove, grated $0.79
• Soy sauce

  3 tablespoons, divided
• Rice vinegar

  2 tablespoons
• Honey or brown sugar

  1 tablespoon
• Toasted sesame oil

  2 teaspoons, divided
• Unsalted butter

  1 tablespoon, softened
• Neutral oil

  1 tablespoon
• Kosher salt

  to taste
• Toasted sesame seeds

  1 teaspoon, optional

Instructions

1. Preheat a grill to medium-high heat and clean the grates well; thinly slice the cucumber and green onions, grate the ginger and garlic, and pat the salmon dry.
2. Make the glaze by stirring together 2 tablespoons soy sauce, honey or brown sugar, grated ginger, grated garlic, 1 teaspoon sesame oil, and 1 teaspoon neutral oil; brush half over the salmon and let it sit while you prep the sides, about 10 minutes.
3. Toss the cucumber with rice vinegar, 1 teaspoon soy sauce, 1 teaspoon sesame oil, a pinch of salt, half the green onions, and sesame seeds if using; set aside to lightly pickle.
4. Mix the softened butter with 1 teaspoon soy sauce and a spoonful of the remaining green onions; rub the corn lightly with neutral oil and a pinch of salt.
5. Grill the corn first, turning every few minutes, until charred in spots and tender, 10 to 12 minutes; brush with the soy-scallion butter during the last 2 minutes.
6. Oil the grill grates, place the salmon skin-side down if it has skin, and grill for 4 to 5 minutes; carefully flip, brush with the remaining glaze, and grill 2 to 4 minutes more, until the fish flakes and reaches 145°F in the thickest part.
7. Plate each salmon portion with an ear of shoyu-butter corn and a mound of cucumber salad; sprinkle with the remaining green onions and serve right away.

Ingredients

• Kroger® Ground Pork

  8 oz $3.99
• Fresh Roma Tomato

  3 medium tomatoes, chopped $2.99
• Red Potatoes

  8 oz, diced small $1.29
• Carrots

  1 medium carrot, diced small $1.69
• Fresh Large Green Bell Pepper

  1/2 pepper, diced $1.50
• Jumbo Yellow Onions

  1/2 small onion, diced $1.49
• Garlic

  2 cloves, minced $0.79
• Green Onions

  1 green onion, thinly sliced $1.50
• Kroger® Enriched Long Grain White Rice

  1/2 cup dry rice $2.99
• Neutral cooking oil

  1 tablespoon
• Soy sauce

  1 tablespoon
• Apple cider vinegar or white vinegar

  2 teaspoons
• Brown sugar

  1 teaspoon
• Water

  1/3 cup, plus water for cooking rice
• Kosher salt and black pepper

  to taste

Instructions

1. Prep everything before turning on the stove: chop the Roma tomatoes, dice the potatoes, carrot, bell pepper, and onion small, mince the garlic, slice the green onion, and stir together the soy sauce, vinegar, brown sugar, and 1/3 cup water in a small bowl.
2. Rinse the rice, then cook it according to package directions while you make the pork giniling.
3. Heat the oil in a large skillet over medium-high heat, add the ground pork in an even layer, and cook undisturbed for 2 minutes before breaking it up; continue sautéing for 3–4 minutes until browned in spots and no pink remains, reaching 160°F.
4. Add the onion and cook for 2 minutes until softened, then stir in the garlic for 30 seconds just until fragrant.
5. Stir in the diced potatoes, carrot, bell pepper, chopped Roma tomatoes, and the soy-vinegar mixture, scraping up any browned bits from the pan.
6. Bring to a lively simmer, then reduce heat to medium-low, cover, and cook for 12–15 minutes, stirring once or twice, until the potatoes and carrots are tender and the tomatoes have broken down into a saucy glaze.
7. Uncover and simmer 2–3 minutes more if the mixture looks watery; taste and adjust with salt, pepper, a splash more vinegar, or a pinch of sugar, then fold in half the sliced green onion.
8. Spoon the rice into two shallow bowls, top with the pork giniling, and finish with the remaining green onion and extra black pepper.

Ingredients

• DRAPER VALLEY FARMS® Bone-In Chicken Thighs

  1.25 lb, about 2 large thighs $3.99
• Zucchini

  3/4 lb, cut into thick half-moons $2.69
• Fresh Sweet Corn on the Cob

  2 ears, shucked and cut into thirds $1.25
• Green Onions

  2, thinly sliced $1.50
• Fresh Jalapeno Peppers

  1 small, seeded and minced $2.99
• Garlic

  2 cloves, minced $0.79
• Fresh Organic Limes - Each

  1 lime, zested and juiced $1.50
• Olive oil or neutral oil

  2 tablespoons
• Soy sauce

  1 tablespoon
• Brown sugar

  2 teaspoons
• Ground allspice

  1 teaspoon
• Dried thyme

  1 teaspoon
• Ground cinnamon

  1/4 teaspoon
• Smoked paprika

  1/2 teaspoon
• Kosher salt

  3/4 teaspoon
• Black pepper

  1/2 teaspoon

Instructions

1. Preheat the oven to 425°F and line a rimmed sheet pan with parchment or foil; pat the chicken thighs very dry, trim excess loose skin if needed, and cut the zucchini and corn so they roast evenly.
2. In a bowl, mix the oil, soy sauce, brown sugar, allspice, thyme, cinnamon, smoked paprika, salt, pepper, minced jalapeno, garlic, lime zest, and half the lime juice into a thick jerk-style paste.
3. Rub most of the paste all over the chicken, including under the skin where possible, then place the thighs skin-side up on one side of the sheet pan; toss the zucchini and corn with the remaining paste in the bowl.
4. Roast the chicken alone for 18 minutes, then add the zucchini and corn to the empty side of the pan in a single layer.
5. Continue roasting for 18–22 minutes, turning the vegetables once, until the zucchini is browned at the edges, the corn is tender, and the chicken reaches 165°F at the thickest part without touching bone.
6. If the chicken skin needs more color, broil for 1–2 minutes while watching closely, then rest the chicken on the pan for 5 minutes.
7. Squeeze the remaining lime juice over the vegetables, scatter with sliced green onions, and plate each person one chicken thigh with roasted zucchini and corn alongside.