Careme

Ingredients

• Foster Farms Fresh & Natural Chicken Thighs Value Pack

  1½ pounds, about 3–4 bone-in, skin-on thighs $1.29
• Fresh Sweet Corn on the Cob-Each

  2 ears $0.75
• Green Onions

  2 green onions $1.19
• Low-sodium soy sauce

  3 tablespoons
• Apple cider vinegar

  3 tablespoons
• Brown sugar

  1 tablespoon
• Garlic

  4 cloves
• Fresh ginger

  1 tablespoon grated
• Fresh lime juice

  2 tablespoons
• Neutral cooking oil

  2 tablespoons
• Sweet paprika

  1 teaspoon
• Ground turmeric

  ½ teaspoon
• Kosher salt

  1½ teaspoons
• Black pepper

  ½ teaspoon

Instructions

1. Pat 1½ pounds bone-in, skin-on chicken thighs dry. Mix 2 tablespoons low-sodium soy sauce, 2 tablespoons apple cider vinegar, 2 teaspoons brown sugar, 3 minced garlic cloves, 1 tablespoon grated fresh ginger, 1 tablespoon fresh lime juice, 1 tablespoon neutral cooking oil, 1 teaspoon sweet paprika, ½ teaspoon ground turmeric, 1½ teaspoons kosher salt, and ¼ teaspoon black pepper. Coat the 1½ pounds chicken thighs thoroughly and refrigerate for 20 minutes.
2. While the chicken marinates, whisk 1 tablespoon low-sodium soy sauce, 1 tablespoon apple cider vinegar, 1 teaspoon brown sugar, 1 minced garlic clove, 1 tablespoon fresh lime juice, and ¼ teaspoon black pepper. Divide the dipping sauce between 2 small bowls, then thinly slice 2 green onions for serving.
3. During the final 10 minutes of marinating, preheat a grill for two-zone cooking: heat one side to medium-high and leave the other side unlit or on low. Shuck 2 ears sweet corn and brush them with 1 tablespoon neutral cooking oil.
4. Remove the 1½ pounds chicken thighs from the marinade and discard the marinade. Place the 1½ pounds chicken thighs skin-side up over indirect heat, cover, and grill for 15 minutes. Turn the 1½ pounds chicken thighs skin-side down over indirect heat, add 2 oiled ears sweet corn over direct heat, and cook for 8–10 minutes, turning the corn every 2–3 minutes. Move the 1½ pounds chicken thighs briefly over direct heat, skin-side down, and grill for 2–4 minutes until crisp and at least 165°F beside the bone; remove the 2 ears corn when browned and tender.
5. Rest the 1½ pounds grilled chicken thighs for 5 minutes, then divide them and the 2 ears grilled corn between two plates. Scatter 2 sliced green onions over the chicken and serve 1 small bowl of dipping sauce with each plate for dipping the chicken, keeping the corn smoky and sweet.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin

  12 ounces $2.99
• Kroger® 100% Whole Grain Penne Rigate

  5 ounces $1.25
• Zucchini

  12 ounces $1.79
• Kroger® Fresh Grape Tomatoes

  10 ounces $2.00
• Garlic

  2 cloves $0.79
• Simple Truth Organic® Basil

  0.25 ounce $2.49
• Parmesan cheese

  1 ounce
• Extra-virgin olive oil

  2 tablespoons
• Kosher salt

  4 tablespoons plus 3/4 teaspoon
• Black pepper

  1/2 teaspoon
• Crushed red pepper flakes

  1/4 teaspoon
• Water

  3 quarts

Instructions

1. Slice 12 ounces pork tenderloin crosswise into 1/2-inch medallions. Cut 12 ounces zucchini into half-moons, halve 10 ounces grape tomatoes, mince 2 garlic cloves, tear 0.25 ounce basil, and finely grate 1 ounce Parmesan cheese.
2. Bring 3 quarts water and 3 1/2 tablespoons kosher salt to a boil. Add 5 ounces whole-grain penne and cook until al dente, 9 to 11 minutes; reserve 3/4 cup cooking water, then drain the 5 ounces penne.
3. Season 12 ounces pork medallions with 1 teaspoon kosher salt and 1/4 teaspoon black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat; sauté the 12 ounces pork for 2 to 3 minutes per side, until the center reaches 145°F. Transfer the 12 ounces pork to a plate and rest for 5 minutes while cooking the vegetables.
4. Add 1 tablespoon olive oil, 12 ounces zucchini, and 1 1/4 teaspoons kosher salt to the skillet; sauté for 4 minutes. Add 2 minced garlic cloves, 1/4 teaspoon crushed red pepper flakes, and 1/4 teaspoon black pepper, then cook for 1 minute.
5. Add 10 ounces halved grape tomatoes and 1/2 cup reserved cooking water; cook for 3 minutes, pressing some of the 10 ounces tomatoes to release their juices. Fold in the cooked 5 ounces penne, rested 12 ounces pork with its juices, and 1/4 cup reserved cooking water; simmer for 2 minutes.
6. Remove the skillet from the heat and toss with 0.25 ounce torn basil and 1 ounce grated Parmesan cheese. Divide the pork, pasta, zucchini, tomatoes, and sauce between two shallow bowls and serve immediately.

Ingredients

• Wild Caught Sockeye Salmon Fillet (Previously Frozen)

  12 ounces, cut into two 6-ounce portions $15.99
• Fresh Bagged Green Beans

  10 ounces, trimmed $2.19
• Fresh Sweet Corn on the Cob-Each

  2 ears, kernels removed $0.75
• Kroger® Fresh Grape Tomatoes

  6 ounces, quartered $2.00
• Jumbo Red Onions

  2 ounces, finely diced $1.19
• Organic Cilantro

  1/2 ounce, finely chopped $1.69
• Fresh Jalapeno Peppers

  1 small jalapeño, seeded and finely chopped $1.99
• Garlic

  1 clove, finely grated $0.79
• Unsalted butter

  2 tablespoons
• Extra-virgin olive oil

  2 tablespoons
• Red wine vinegar

  1 tablespoon
• Lemon

  1, yielding 1 tablespoon juice and 1 teaspoon zest
• Smoked paprika

  1 teaspoon
• Ground cumin

  1/2 teaspoon
• Kosher salt

  2 1/4 teaspoons
• Black pepper

  1/2 teaspoon

Instructions

1. Preheat the oven to 425°F and line a large rimmed sheet pan with parchment paper; allow 10 minutes for the oven to heat fully.
2. Melt 1 tablespoon unsalted butter in a small microwave-safe bowl. Pat 12 ounces sockeye salmon dry, then coat it with the melted butter, 1/2 teaspoon smoked paprika, 1/4 teaspoon ground cumin, 3/4 teaspoon kosher salt, and 1/4 teaspoon black pepper.
3. In one bowl, toss 10 ounces green beans with 1/2 tablespoon extra-virgin olive oil, 1/2 teaspoon kosher salt, and 1/8 teaspoon black pepper. In a second bowl, toss the kernels from 2 ears sweet corn with 1/2 tablespoon extra-virgin olive oil, 1/2 teaspoon kosher salt, and 1/8 teaspoon black pepper. Spread the green beans and corn on opposite sides of the prepared pan and roast for 8 minutes.
4. Stir the vegetables and move them outward. Place the seasoned 12 ounces sockeye salmon in the center and roast for 10–12 minutes, until the thickest part reaches 125–130°F for medium or 145°F for fully cooked; rest for 5 minutes.
5. Combine all roasted kernels from 2 ears sweet corn with 6 ounces quartered grape tomatoes, 2 ounces diced red onion, 1/2 ounce chopped cilantro, 1 seeded and chopped small jalapeño, 1 grated garlic clove, 1 tablespoon red wine vinegar, 1 tablespoon lemon juice, 1 tablespoon extra-virgin olive oil, and 1/2 teaspoon kosher salt.
6. While the salmon rests, cook 1 tablespoon unsalted butter in a small skillet over medium heat for about 2 minutes, until golden and nutty. Remove it from the heat and stir in 1/2 teaspoon smoked paprika, 1/4 teaspoon ground cumin, and 1 teaspoon lemon zest.
7. Plate each 6-ounce salmon portion with 5 ounces roasted green beans, then spoon half the corn pebre and half the paprika brown butter over each serving.