Careme

Ingredients

• Simple Truth® Natural Boneless and Skinless Fresh Chicken Thighs Griller Pack BIG DEAL!

  1 lb $4.49
• Fresh Sweet Corn on the Cob-Each

  2 ears $1.25
• Fresh California Yellow Peach – Each

  1 medium peach, diced $3.99
• Fresh On the Vine Red Tomatoes by the Bunch

  1 medium tomato, diced $2.49
• Jumbo Sweet Onions

  1/4 cup finely diced $1.29
• Organic Cilantro

  1/3 cup chopped, divided $1.99
• Fresh Organic Limes - Each

  2 limes, juiced, divided $1.50
• Garlic

  2 cloves, grated or minced $0.99
• Fresh Jalapeno Peppers

  1 small jalapeño, finely chopped, optional $2.99
• Corn or flour tortillas

  4 small tortillas
• Olive oil or neutral oil

  2 tablespoons
• Chili powder

  1 1/2 teaspoons
• Ground cumin

  1 teaspoon
• Smoked paprika

  1/2 teaspoon
• Kosher salt

  1 teaspoon, divided
• Black pepper

  1/2 teaspoon

Instructions

1. Heat a grill to medium-high and clean the grates. Pat the chicken thighs dry; dice the peach and tomato, finely dice the sweet onion, chop the cilantro, mince the garlic, and finely chop the jalapeño if using.
2. In a bowl, mix the oil, garlic, chili powder, cumin, smoked paprika, juice of 1 lime, 3/4 teaspoon salt, and black pepper. Add the chicken thighs and turn to coat; let them marinate at room temperature for 10 minutes while the grill heats.
3. Make the peach-tomato pico by combining the peach, tomato, sweet onion, jalapeño, half the cilantro, juice of 1/2 lime, and a pinch of salt. Taste and adjust with more lime or salt as needed.
4. Brush the corn lightly with a little oil and season with a pinch of salt. Grill the corn, turning every few minutes, until tender and charred in spots, about 10–12 minutes total; move to a cooler part of the grill if it darkens too fast.
5. Grill the chicken thighs for 5–7 minutes per side, closing the lid between turns, until deeply marked and the thickest part reaches 165°F. Transfer to a plate and rest for 5 minutes.
6. While the chicken rests, warm the tortillas on the grill for 20–30 seconds per side. Cut the corn kernels off the cobs or serve the ears whole with a squeeze of the remaining lime.
7. Slice the chicken against the grain and plate with warm tortillas, charred corn, peach-tomato pico, and the remaining cilantro. Serve with extra lime wedges if you have them.

Ingredients

• Kroger® Extra Large Raw Shrimp Peeled and Deveined Tall Off

  12 oz, thawed if frozen and patted dry $6.00
• Organic Baby Bok Choy

  10–12 oz, stems and leaves separated, chopped $3.99
• Mahatma Thai Fragrant Jasmine Rice

  1/2 cup dry rice $3.99
• Fresh Sweet Corn on the Cob-Each

  1 ear, kernels cut from cob $1.25
• Green Onions

  3 green onions, sliced; whites and greens separated $1.50
• Ginger Root

  1 tablespoon grated $4.99
• Garlic

  2 cloves, minced $0.99
• Fresh Organic Limes - Each

  1 lime, juiced $1.50
• Simple Truth Organic® Basil

  1/3 cup leaves, torn $2.79
• Neutral oil

  1 1/2 tablespoons
• Soy sauce

  1 tablespoon
• Fish sauce

  1 tablespoon
• Brown sugar

  1 teaspoon
• Cornstarch

  1 teaspoon
• Crushed red pepper or sliced fresh chile

  to taste

Instructions

1. Rinse the jasmine rice, then cook it with 3/4 cup water and a pinch of salt in a small covered saucepan; simmer gently until tender, about 15 minutes, then let it stand covered while you stir-fry.
2. Prep the vegetables and sauce: chop the baby bok choy with stems and leaves kept separate, cut the corn from the cob, slice the green onions, grate the ginger, mince the garlic, and whisk soy sauce, fish sauce, lime juice, brown sugar, cornstarch, 2 tablespoons water, and chile in a small bowl.
3. Heat 1 tablespoon neutral oil in a large skillet or wok over medium-high heat until shimmering; add the shrimp in one layer and cook 1–2 minutes per side until just pink and nearly opaque, then transfer to a plate.
4. Add the remaining 1/2 tablespoon oil to the pan, then stir-fry the bok choy stems, corn kernels, and green onion whites for 2–3 minutes until crisp-tender and lightly browned at the edges.
5. Add the garlic and ginger and stir for 30 seconds, then add the bok choy leaves and toss until just wilted, about 1 minute.
6. Return the shrimp to the pan, pour in the sauce, and toss for 1–2 minutes until glossy and the shrimp are fully opaque and cooked through.
7. Fluff the rice and divide it between two bowls; spoon the shrimp, bok choy, and corn over the top, then finish with green onion tops, torn basil, and extra lime if desired.

Ingredients

• Coho Salmon Fillet (Farm Raised)

  12 oz, cut into 2 portions $8.99
• Organic Zucchini Squash

  3/4 lb, sliced into half-moons $3.79
• Fresh Sweet Corn on the Cob-Each

  2 ears, kernels cut from cobs $1.25
• Fresh On the Vine Red Tomatoes by the Bunch

  1/2 lb, diced $2.49
• Jumbo Sweet Onions

  1/2 small onion, diced $1.29
• Fresh Large Green Bell Pepper

  1/2 pepper, diced $1.50
• Garlic

  2 cloves, minced $0.99
• Parsley

  2 tablespoons chopped $1.89
• Olive oil

  2 tablespoons, divided
• Unsalted butter

  1 tablespoon
• Cajun seasoning

  2 teaspoons, divided
• Smoked paprika

  1/2 teaspoon
• Lemon juice

  1 tablespoon
• Kosher salt and black pepper

  to taste

Instructions

1. Heat the oven to 425°F. Pat the salmon dry, slice the zucchini, cut the corn from the cobs, and dice the tomato, onion, bell pepper, garlic, and parsley.
2. Toss the zucchini on a rimmed sheet pan with 1 tablespoon olive oil, 3/4 teaspoon Cajun seasoning, a pinch of salt, and black pepper; spread it to the edges of the pan and roast for 10 minutes.
3. Brush the salmon with 1/2 tablespoon olive oil, then season with 1 teaspoon Cajun seasoning, smoked paprika, and a small pinch of salt if your seasoning is not salty.
4. Stir the zucchini, place the salmon portions in the center of the sheet pan, and roast until the salmon flakes easily and reaches 125–130°F for medium or 145°F for fully cooked, about 10–13 minutes depending on thickness.
5. While the salmon roasts, melt the butter with the remaining 1/2 tablespoon olive oil in a skillet over medium-high heat. Add the onion and bell pepper and cook for 3–4 minutes until softened.
6. Add the garlic and corn and cook for 4–5 minutes until the corn is crisp-tender and lightly browned in spots. Stir in the diced tomato, remaining 1/4 teaspoon Cajun seasoning, lemon juice, and parsley; cook 1 minute more and adjust salt and pepper.
7. Plate the corn-tomato maque choux in shallow bowls or on plates, add the roasted zucchini alongside, and top with the Cajun salmon and any sheet-pan juices.