Careme

Ingredients

• Foster Farms Fresh & Natural Chicken Thighs Value Pack

  1 lb $1.49
• Cucumber

  1 large $0.89
• Kroger® Jasmine Rice

  1/2 cup dry $3.89
• Fresh Organic Limes

  1 $1.29
• Organic Cilantro

  1/3 bunch $1.69
• Fresh Green Serrano Peppers

  1 small $3.99
• Garlic

  2 cloves
• Fish sauce

  2 tablespoons, divided
• Low-sodium soy sauce

  1 tablespoon
• Brown sugar

  2 teaspoons, divided
• Neutral cooking oil

  2 teaspoons
• Water

  3/4 cup

Instructions

1. Mince the garlic and cilantro stems, chop the cilantro leaves, thinly slice the serrano, and halve the cucumber lengthwise before cutting it into thin half-moons.
2. Mix the garlic, cilantro stems, 1 tablespoon fish sauce, soy sauce, 1 teaspoon brown sugar, and oil. Coat the chicken thoroughly and marinate at room temperature for 15 minutes while heating a grill to medium-high.
3. Rinse the rice, combine it with 3/4 cup water in a small covered saucepan, and bring to a boil. Reduce the heat to low, cook for 12 minutes, then remove from the heat and let it stand covered for 10 minutes.
4. Juice the lime into a bowl and stir in the remaining fish sauce and brown sugar. Add the cucumber, serrano, and cilantro leaves; toss well and let the salad stand while the chicken cooks.
5. Clean and oil the grill grates. Grill the chicken with the lid closed for 6–8 minutes per side, until lightly charred and the thickest pieces register 165°F.
6. Transfer the chicken to a clean plate and rest it for 5 minutes. Fluff the rice and toss the cucumber salad once more, spooning some of its lime dressing over the vegetables.
7. Plate the jasmine rice with the grilled chicken and a generous mound of cucumber salad; garnish with any remaining cilantro.

Ingredients

• Fresh Sockeye Salmon Fillet Wild Caught (sustainably sourced)

  12 ounces $14.99
• Fresh Sweet Corn on the Cob-Each

  2 ears $0.99
• Private Selection® Petite Gold Gourmet Potatoes

  1 pound $3.33
• Private Selection™ Fresh Petite Cherry Snacking Tomatoes

  5 ounces $3.33
• Fresh Organic Lemon

  1 $1.29
• Simple Truth Organic® Baby Dill

  2 tablespoons chopped, plus more to garnish $2.49
• Olive oil

  2 1/2 tablespoons, divided
• Dijon mustard

  1 tablespoon
• Plain breadcrumbs or panko

  1/4 cup
• Unsalted butter

  1 tablespoon, softened
• Garlic powder

  1/2 teaspoon
• Kosher salt

  3/4 teaspoon, divided
• Black pepper

  1/4 teaspoon

Instructions

1. Heat the oven to 425°F and line a rimmed sheet pan with parchment. Halve the potatoes, cut the corn kernels from the cobs, halve the tomatoes, chop the dill, and zest and juice the lemon.
2. Toss the potatoes thoroughly with 2 tablespoons olive oil, 1/2 teaspoon salt, and the black pepper. Arrange them cut-side down on the pan and roast for 18 minutes.
3. Meanwhile, mix the breadcrumbs, softened butter, dill, lemon zest, garlic powder, and remaining 1/4 teaspoon salt. Pat the salmon dry, divide it into two portions, and spread the tops with Dijon mustard before pressing on the crumbs.
4. Turn the potatoes, then add the corn and tomatoes. Drizzle the vegetables with the remaining 1/2 tablespoon olive oil, toss, and clear space in the center for the salmon.
5. Set the salmon skin-side down on the pan and roast for 7–9 minutes, checking early, until the center reaches 125–130°F for a tender texture. Use 145°F for children, pregnant people, older adults, immunocompromised diners, or anyone who needs fully cooked fish.
6. Transfer the salmon to a plate and rest it for 3 minutes. Drizzle the vegetables with 1 tablespoon lemon juice and check that the potatoes are fork-tender; if needed, roast them for 3–5 minutes longer.
7. Plate each salmon portion with the roasted corn, tomatoes, and potatoes, spoon over the pan juices, and finish with dill and lemon wedges.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin

  12 oz $2.99
• Zucchini

  1 medium, diced $1.79
• Fresh Sweet Corn on the Cob-Each

  2 ears, kernels cut from cobs $0.99
• Fresh Roma Tomato

  1 large, diced $1.49
• Jumbo Red Onions

  1/2 small, diced $1.19
• Fresh Medium Ripe Avocado

  1, diced $1.00
• Fresh Organic Lime

  1 $1.29
• Organic Cilantro

  1/4 cup chopped $1.69
• Corn tortillas

  4 small
• Olive or neutral oil

  1 tablespoon
• Chili powder

  1 1/2 teaspoons
• Ground cumin

  1 teaspoon
• Dried oregano

  1/2 teaspoon
• Garlic powder

  1/2 teaspoon
• Kosher salt

  3/4 teaspoon, plus more to taste
• Black pepper

  1/4 teaspoon

Instructions

1. Dice the zucchini, tomato, and red onion; cut the corn kernels from the cobs, chop the cilantro, dice the avocado, and cut the lime into wedges. Slice the pork crosswise into four thick medallions.
2. Combine the chili powder, cumin, oregano, garlic powder, salt, and pepper. Pat the pork dry and coat it evenly with half of the spice mixture.
3. Heat 2 teaspoons oil in a large skillet over medium-high heat. Sear the pork for 3–4 minutes per side, until browned and the centers reach 145°F. Transfer to a plate and rest for 5 minutes.
4. While the pork rests, add the remaining teaspoon oil and the red onion to the skillet. Cook for 2 minutes, then add the zucchini, corn, and remaining spice mixture; cook for 6–7 minutes, stirring occasionally, until crisp-tender and lightly charred.
5. Fold in the tomato and cook for 1 minute. Remove from the heat, squeeze half the lime over the vegetables, and stir in half the cilantro. Taste and adjust the salt.
6. Warm the tortillas in a dry skillet or directly over a low gas flame for about 30 seconds per side, keeping them wrapped in a clean towel.
7. Divide the zucchini-corn skillet between plates, top with the rested pork and avocado, and serve with warm tortillas, remaining cilantro, and lime wedges.