Careme

Ingredients

• Fresh Sockeye Salmon Fillet Wild Caught (sustainably sourced)

  12 ounces, cut into 2 portions $14.99
• Fresh Sweet Corn on the Cob-Each

  2 ears $0.99
• Cucumber

  1 medium cucumber $0.89
• Private Selection® Walla Walla Sweet Onions

  1/4 cup finely diced $3.99
• Simple Truth Organic® Mint

  2 tablespoons chopped $2.49
• Kroger® Whole Garlic Bulbs

  1 clove $2.49
• Fresh lemon juice

  3 tablespoons
• Extra-virgin olive oil

  2 tablespoons
• Ground turmeric

  1/2 teaspoon
• Ground cumin

  1/2 teaspoon
• Ground coriander

  1/2 teaspoon
• Ground sumac

  1 teaspoon
• Kosher salt

  3/4 teaspoon
• Black pepper

  1/4 teaspoon

Instructions

1. Preheat a grill to medium-high for 10 minutes. Meanwhile, husk 2 ears corn; dice 1 medium cucumber; finely dice 1/4 cup Walla Walla sweet onion; chop 2 tablespoons mint; and mince 1 garlic clove.
2. Mix 1 tablespoon olive oil, 1 tablespoon lemon juice, the minced 1 garlic clove, 1/2 teaspoon turmeric, 1/2 teaspoon cumin, 1/2 teaspoon coriander, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Coat 12 ounces salmon with the mixture and marinate for 10 minutes.
3. Grill 2 ears corn for 10–12 minutes, turning every 2–3 minutes, until tender and lightly charred. Transfer the 2 ears corn to a cutting board and cool for 3 minutes.
4. Place the marinated 12 ounces salmon skin-side down on the grill. Grill for 4–5 minutes, flip carefully, and cook for 2–3 minutes more, until the center reaches 145°F or flakes easily.
5. Cut the kernels from the cooled 2 ears corn. Toss the kernels with 1 diced medium cucumber, 1/4 cup diced Walla Walla sweet onion, 2 tablespoons chopped mint, 2 tablespoons lemon juice, 1 tablespoon olive oil, 1 teaspoon sumac, and 1/4 teaspoon kosher salt.
6. Plate 6 ounces grilled salmon per person and divide the corn-cucumber salad evenly alongside it.

Ingredients

• Foster Farms Fresh & Natural chicken thighs

  12 ounces $1.49
• Fresh bagged green beans

  8 ounces $2.19
• Walla Walla sweet onion

  4 ounces $3.99
• Thai basil

  0.5 ounce $2.49
• Long-grain white rice

  3/4 cup plus 1 tablespoon $1.79
• Fresh lime

  1 $1.29
• Garlic

  3 cloves $2.49
• Neutral cooking oil

  1 tablespoon plus 2 teaspoons
• Fish sauce

  1 1/2 tablespoons
• Low-sodium soy sauce

  1 tablespoon
• Brown sugar

  1 teaspoon
• Crushed red pepper flakes

  1 teaspoon
• Water

  1 1/2 cups
• Kosher salt

  1/4 teaspoon

Instructions

1. Slice 12 ounces chicken thighs into bite-size strips; trim and halve 8 ounces green beans, thinly slice 4 ounces Walla Walla sweet onion, mince 3 garlic cloves, juice 1 lime, and pick the leaves from 0.5 ounce Thai basil.
2. Toast 1 tablespoon long-grain white rice in a dry skillet over medium heat for 3–4 minutes, stirring until deep golden and fragrant; crush the toasted rice into a coarse powder with a mortar or rolling pin.
3. Combine 3/4 cup long-grain white rice, 1 1/2 cups water, and 1/4 teaspoon kosher salt in a saucepan. Bring to a boil, cover, and cook over low heat for 15 minutes; remove from the heat and rest, covered, for 5 minutes.
4. While the rice cooks, heat 2 teaspoons neutral cooking oil in a large skillet over medium-high heat. Add the sliced 12 ounces chicken thighs and stir-fry for about 6 minutes, until browned and the thickest pieces register 165°F; transfer all chicken cooked from the 12 ounces raw chicken thighs to a plate.
5. Add 1 tablespoon neutral cooking oil, 8 ounces green beans, and 4 ounces Walla Walla sweet onion to the skillet; stir-fry for 4 minutes. Add 3 minced garlic cloves and cook for 30 seconds.
6. Return all chicken cooked from 12 ounces raw chicken thighs to the skillet. Add 1 1/2 tablespoons fish sauce, 1 tablespoon low-sodium soy sauce, the juice of 1 lime, 1 teaspoon brown sugar, and 1 teaspoon crushed red pepper flakes; toss for 1–2 minutes, then remove from the heat and fold in 0.5 ounce Thai basil leaves and the powder made from 1 tablespoon toasted rice.
7. Divide the cooked yield from 3/4 cup long-grain white rice between 2 bowls, top each with half of the finished stir-fry, and serve immediately.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin

  1 pound $2.99
• Zucchini

  12 ounces $1.79
• Kroger® Fresh Grape Tomatoes

  10 ounces $2.99
• Private Selection® Walla Walla Sweet Onion

  4 ounces $3.99
• Kroger® Orzo Pasta

  5 ounces $1.33
• Garlic

  3 cloves
• Extra-virgin olive oil

  2 tablespoons
• Dried oregano

  1 1/2 teaspoons
• Kosher salt

  1 teaspoon
• Black pepper

  1/2 teaspoon
• Water

  3 cups
• Red wine vinegar

  1 tablespoon

Instructions

1. Preheat the oven to 425°F. Cut 12 ounces zucchini into thick half-moons, halve 10 ounces grape tomatoes, slice 4 ounces Walla Walla sweet onion into wedges, and mince 3 garlic cloves, keeping 1 minced garlic clove separate from 2 minced garlic cloves.
2. On a rimmed sheet pan, toss the prepared 12 ounces zucchini, 10 ounces grape tomatoes, and 4 ounces Walla Walla sweet onion with 2 teaspoons olive oil, 1 minced garlic clove, 1/2 teaspoon dried oregano, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Roast for 8 minutes.
3. Pat 1 pound pork tenderloin dry, then rub it with 1 teaspoon olive oil, 2 minced garlic cloves, 1 teaspoon dried oregano, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Heat 1 teaspoon olive oil in an oven-safe skillet over medium-high heat and sear the seasoned 1-pound pork tenderloin for 2 minutes per side.
4. Transfer the seared 1-pound pork tenderloin to the sheet pan beside the 26 ounces roasted vegetables. Roast everything for 14–18 minutes, until the center of the pork reaches 145°F and the vegetables are browned at the edges.
5. Meanwhile, bring 3 cups water and 1/4 teaspoon kosher salt to a boil. Add 5 ounces orzo and cook for 8–10 minutes until tender; drain, then toss the cooked 5 ounces orzo with 2 teaspoons olive oil and 1 tablespoon red wine vinegar.
6. Rest the roasted 1-pound pork tenderloin for 5 minutes, then slice it. Divide the cooked 5 ounces orzo, roasted 26 ounces vegetables, and sliced 1-pound pork tenderloin between two plates, spooning the sheet-pan juices over each serving.