Careme

Ingredients

• Kroger® Wild Caught Medium Raw Gulf Shrimp Peeled & Deveined Tail Off

  12 ounces $7.00
• Fresh Yellow Bell Pepper

  1 pepper $1.67
• Simple Truth Organic® Jasmine Rice

  3/4 cup dry $3.99
• Jumbo Yellow Onion

  1/2 cup thinly sliced $1.49
• Ginger Root

  1 tablespoon minced $4.99
• Fresh Organic Lime

  1 lime, yielding 1/2 teaspoon zest and 2 tablespoons juice $1.50
• Simple Truth Organic® Basil

  1/2 cup loosely packed leaves $2.79
• Cold water

  5 cups, divided
• Kosher salt

  1/2 teaspoon, divided
• Neutral cooking oil

  1 tablespoon
• Thai red curry paste

  2 tablespoons
• Light coconut milk

  1 can (13.5 ounces)
• Fish sauce

  2 teaspoons
• Brown sugar

  1 teaspoon
• Charles Smith Wines Kungfu Girl Riesling Washington White Wine

  1 bottle $14.99

Instructions

1. Thaw 12 ounces shrimp in 4 cups cold water for 10 minutes. Drain and pat dry, then season with 1/4 teaspoon kosher salt. During thawing, slice 1 yellow bell pepper and 1/2 cup yellow onion, mince 1 tablespoon ginger, and prepare 1/2 teaspoon lime zest and 2 tablespoons lime juice.

2. Combine 3/4 cup dry jasmine rice, 1 cup water, and 1/4 teaspoon kosher salt in a small saucepan. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes; remove from the heat and rest, covered, for 5 minutes.

3. Heat 1 tablespoon neutral cooking oil in a large skillet over medium heat. Add the prepared 1/2 cup sliced yellow onion and 1 tablespoon minced ginger; cook for 3 minutes.

4. Stir 2 tablespoons Thai red curry paste into the skillet for 30 seconds. Add the prepared 1 sliced yellow bell pepper, 13.5 ounces light coconut milk, 2 teaspoons fish sauce, 1 teaspoon brown sugar, and 1/2 teaspoon lime zest; simmer for 5 minutes.

5. Add the seasoned 12 ounces shrimp and simmer gently for 3 to 4 minutes, stirring once, until opaque and cooked to 145°F.

6. Remove the skillet from the heat and stir in 2 tablespoons lime juice and 1/4 cup basil leaves.

7. Divide the rice made from 3/4 cup dry jasmine rice between 2 bowls, spoon the coconut curry over it, and garnish with 1/4 cup basil leaves.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin

  1 pound $3.99
• Kroger® Trimmed Green Beans BIG DEAL!

  12 ounces $6.00
• red potatoes

  12 ounces $1.29
• shallot

  2 ounces (about 1 small) $4.49
• olive oil

  2 1/2 tablespoons
• kosher salt

  1 1/2 teaspoons
• ground black pepper

  3/4 teaspoon
• dried thyme

  1/2 teaspoon
• low-sodium chicken broth

  1/2 cup
• Dijon mustard

  1 1/2 tablespoons
• apple cider vinegar

  1 tablespoon
• unsalted butter

  1 tablespoon
• The Four Graces Pinot Noir Oregon Red Wine

  1 bottle $25.99

Instructions

1. Heat the oven to 425°F. Halve 12 ounces red potatoes, toss them with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon ground black pepper, and roast cut-side down on a rimmed sheet pan for 15 minutes.

2. Meanwhile, pat 1 pound pork tenderloin dry and season it with 3/4 teaspoon kosher salt, 1/4 teaspoon ground black pepper, and 1/2 teaspoon dried thyme. Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat and sear the pork for 6 to 8 minutes, turning to brown all sides.

3. Trim 12 ounces green beans and toss them with 1/2 tablespoon olive oil, 1/4 teaspoon kosher salt, and 1/4 teaspoon ground black pepper. Turn the potatoes, add the beans to the sheet pan, and place both the sheet pan and skillet in the oven; roast for 12 to 15 minutes, until the pork reaches 145°F and the potatoes are tender.

4. Transfer the roasted 1-pound pork tenderloin to a cutting board and let it rest for 5 minutes while making the sauce.

5. Return the skillet to medium heat, add 2 ounces minced shallot, and cook for 1 minute. Stir in 1/2 cup low-sodium chicken broth, 1 1/2 tablespoons Dijon mustard, and 1 tablespoon apple cider vinegar; simmer for 3 minutes, then remove from the heat and whisk in 1 tablespoon unsalted butter.

6. Slice the rested 1-pound pork tenderloin and divide it between two plates with 12 ounces roasted red potatoes and 12 ounces roasted green beans; spoon the Dijon-thyme pan sauce over the pork.

Ingredients

• Draper Valley All Natural Fresh Chicken Leg Quarters

  1½ pounds, about 2 leg quarters $2.99
• Fresh Large Green Bell Pepper

  1 pepper $1.50
• Red Potatoes

  12 ounces $1.29
• Olive oil

  2 tablespoons
• Chili powder

  2 teaspoons
• Ground cumin

  1 teaspoon
• Smoked paprika

  1 teaspoon
• Garlic powder

  ½ teaspoon
• Dried oregano

  ½ teaspoon
• Kosher salt

  2½ teaspoons
• Seghesio Family Vineyards Zinfandel

  1 bottle $23.99

Instructions

1. Heat the oven to 425°F. Pat 1½ pounds chicken leg quarters dry, season them all over with 1½ teaspoons kosher salt, and let them stand while preparing the vegetables.

2. Cut 12 ounces red potatoes into 1-inch wedges and cut 1 green bell pepper into wide strips. Mix 2 teaspoons chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, and ½ teaspoon dried oregano to make 5 teaspoons spice blend.

3. Toss 12 ounces prepared red potatoes with 2 teaspoons olive oil, 1 teaspoon spice blend, and ¾ teaspoon kosher salt; spread them over a large rimmed sheet pan.

4. Rub 1½ pounds seasoned chicken leg quarters with 2 teaspoons olive oil and 3 teaspoons spice blend. Nestle them skin-side up among the potatoes and oven-roast for 20 minutes.

5. Toss 1 prepared green bell pepper with 2 teaspoons olive oil, 1 teaspoon spice blend, and ¼ teaspoon kosher salt. Add it to the pan and oven-roast everything for 20–22 minutes more, until the potatoes are tender and the thickest part of the chicken reaches at least 175°F without touching bone.

6. Rest the sheet-pan dinner for 5 minutes, then divide it between 2 plates with one bone-in chicken portion per person.

Ingredients

• Certified Angus Beef Tri Tip Steak (2 Steak per Pack)

  1 lb $12.99
• Fresh Sweet Corn on the Cob-Each

  2 ears $1.25
• Earthbound Farm Green Onions

  2 green onions $1.50
• Olive oil

  1 1/2 tablespoons
• Kosher salt

  2 teaspoons
• Black pepper

  3/4 teaspoon
• Finely ground coffee

  1 tablespoon
• Light brown sugar

  1 tablespoon
• Smoked paprika

  1 tablespoon
• Garlic powder

  1/2 teaspoon
• Unsalted butter, softened

  1 tablespoon
• Dusted Valley Vineyards Boomtown Syrah

  1 bottle $13.99

Instructions

1. Preheat the grill to medium, about 400°F, for 10 minutes. Thinly slice 2 green onions and mash them into 1 tablespoon softened unsalted butter; set aside.

2. Pat 1 lb Certified Angus Beef Tri Tip Steak dry and coat it with 1 tablespoon olive oil. Combine 1 1/2 teaspoons kosher salt, 1/2 teaspoon black pepper, 1 tablespoon finely ground coffee, 1 tablespoon light brown sugar, 1 tablespoon smoked paprika, and 1/2 teaspoon garlic powder, then press the mixture firmly over every side of the 1 lb tri-tip.

3. Shuck 2 ears Fresh Sweet Corn on the Cob, brush them with 1/2 tablespoon olive oil, and season them with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.

4. Place 1 lb seasoned tri-tip and 2 seasoned ears corn on the grill at the same time. Grill the 1 lb tri-tip for 5 to 7 minutes per side, moving it away from flare-ups, until its center reaches 130–135°F for medium-rare; turn the 2 ears corn every 2 to 3 minutes and remove them after 10 to 12 minutes, once tender and charred.

5. Transfer 1 lb grilled tri-tip to a board and rest it for 10 minutes. Slather 2 hot ears corn with the scallion butter made from 1 tablespoon unsalted butter and 2 green onions.

6. Thinly slice 1 lb rested tri-tip against the grain, divide it between two plates, and serve each portion with 1 ear scallion-buttered corn.