Careme

Ingredients

• Foster Farms Fresh & Natural Cage Free Boneless Skinless Chicken Breast Fillets

  12 oz $2.99
• Fresh Sweet Corn on the Cob-Each

  2 ears $0.33
• Fresh Poblano Peppers

  1 medium pepper $3.49
• Fresh Roma Tomato

  1 medium tomato $1.29
• Jumbo Red Onions

  1/4 medium onion $1.19
• Fresh Medium Ripe Avocado

  1 avocado $1.00
• Fresh Organic Limes - Each

  1 lime $1.29
• Organic Cilantro

  1/4 cup chopped $1.69
• Neutral oil

  2 tablespoons
• Ancho chile powder

  1 teaspoon
• Ground cumin

  1 teaspoon
• Dried Mexican oregano

  1/2 teaspoon
• Kosher salt

  1 3/4 teaspoons
• Black pepper

  1/4 teaspoon
• Roasted unsalted pepitas

  1 tablespoon

Instructions

1. Heat a grill to medium-high, about 425°F, and thoroughly clean the grates. Husk 2 ears corn. Stem and seed 1 medium poblano pepper, keeping it whole enough to grill.

2. Pat 12 ounces chicken breast fillets dry. Combine the following to make the chile-lime seasoning:

   • 2 teaspoons neutral oil
   • 1 teaspoon ancho chile powder
   • 1 teaspoon ground cumin
   • 1/2 teaspoon dried Mexican oregano
   • 3/4 teaspoon kosher salt
   • 1/4 teaspoon black pepper
   • Juice of 1/2 lime

   Rub the seasoning over the chicken and let it stand for 10 minutes while the grill finishes heating.

3. Prepare the fresh salsa ingredients:

   • 1 medium Roma tomato, diced
   • 1/4 medium red onion, finely diced
   • 1 avocado, diced
   • 1/4 cup chopped cilantro

   Keep the avocado separate until the grilled vegetables are ready.

4. Brush the corn and poblano with 2 teaspoons neutral oil and season them with 1/2 teaspoon kosher salt. Grill the corn for 8 to 10 minutes and the poblano for 6 to 8 minutes, turning both occasionally, until tender and deeply charred. Transfer them to a cutting board.

5. Grill the seasoned chicken for 5 to 7 minutes per side, closing the lid between turns, until the thickest part reaches 165°F. Transfer it to a clean plate and rest for 5 minutes.

6. Cut the kernels from the grilled corn and chop the grilled poblano. Toss them with the prepared tomato, onion, cilantro, and avocado, plus:

   • 2 teaspoons neutral oil
   • Juice of 1/2 lime
   • 1/2 teaspoon kosher salt
   • 1 tablespoon roasted unsalted pepitas

   Mix gently so the avocado retains some texture.

7. Slice the rested chicken across the grain. Divide the charred-corn salsa between two plates, arrange the chicken alongside, and spoon the resting juices over the top.

Ingredients

• Kroger® Fresh Natural Pork Loin Boneless

  12 oz $2.99
• Zucchini

  12 oz $1.79
• Kroger® Long Grain Rice

  1/2 cup $4.29
• Green Onions

  2 green onions $1.19
• Garlic

  1 clove $0.79
• Organic Ginger Root

  1 tsp grated $3.99
• Water

  1 cup plus 2 tbsp
• Gochujang

  1 1/2 tbsp
• Low-sodium soy sauce

  1 tbsp
• Rice vinegar

  1 tbsp
• Brown sugar

  2 tsp
• Toasted sesame oil

  1 tsp
• Neutral cooking oil

  1 tbsp
• Kosher salt

  1/2 tsp
• Black pepper

  1/8 tsp
• Toasted sesame seeds

  1 tsp

Instructions

1. Pat 12 ounces pork loin dry and slice it across the grain into 1/4-inch strips. Season with 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper, then let the seasoned pork stand for 10 minutes while you continue preparing the meal.

2. Cut 12 ounces zucchini lengthwise into quarters, then crosswise into 2-inch pieces. Thinly slice 2 green onions, keeping the white and green parts separate.

3. Make the gochujang sauce by whisking together:

   • 1 1/2 tablespoons gochujang
   • 1 tablespoon low-sodium soy sauce
   • 1 tablespoon rice vinegar
   • 2 teaspoons brown sugar
   • 1 teaspoon toasted sesame oil
   • 1 grated garlic clove
   • 1 teaspoon grated ginger
   • 2 tablespoons water

   Set the sauce aside.

4. Rinse 1/2 cup long-grain rice. Combine the rice in a small saucepan with 1 cup water and 1/4 teaspoon kosher salt. Bring to a boil, cover, reduce the heat to low, and simmer for 17 minutes. Remove from the heat and let stand, covered, for 5 minutes.

5. Heat a large skillet over medium-high heat. Add 2 teaspoons neutral cooking oil, followed by the seasoned pork in one layer. Sear without moving for 2 minutes, then stir-fry for 2 to 3 minutes, until browned but not quite cooked through. Transfer the pork to a clean plate.

6. Add 1 teaspoon neutral cooking oil to the same skillet. Add the prepared zucchini and the sliced green onion whites; sear for 3 to 4 minutes, turning occasionally, until the zucchini is browned but still crisp.

7. Return the seared pork and any accumulated juices to the skillet. Pour in the gochujang sauce and cook, tossing constantly, for 1 to 2 minutes, until glossy and the pork reaches 145°F.

8. Fluff the cooked rice and divide it between two shallow bowls. Top with the glazed pork and zucchini, then finish with the sliced green onion greens and 1 teaspoon toasted sesame seeds.

Ingredients

• Whole cooked Dungeness crab

  2 lb $9.99
• Private Selection Italian bucatini

  8 oz $2.59
• Fresh on-the-vine red tomatoes

  12 oz $2.49
• Jumbo yellow onion

  4 oz $0.99
• Garlic

  2 cloves $0.79
• Fresh basil

  0.5 oz $2.49
• Lemon

  1/2 lemon $4.99
• Water

  3 qt plus 1 1/2 cups
• Kosher salt

  55 g plus 1/4 tsp
• Extra-virgin olive oil

  1 tbsp
• Unsalted butter

  3 tbsp
• Smoked paprika

  1 tsp
• Crushed red pepper

  1/4 tsp
• Black pepper

  1/4 tsp
• Heavy cream

  1/3 cup

Instructions

1. Remove the leg, claw, and body meat from the 2-pound cooked Dungeness crab, checking carefully for shell fragments. Refrigerate the picked crab meat and reserve the shells.

2. Prepare the produce:

   • Cut 12 ounces on-the-vine tomatoes into 1-inch chunks.
   • Finely dice 4 ounces yellow onion.
   • Mince 2 garlic cloves.
   • Tear 0.5 ounce fresh basil.
   • Finely zest 1/2 lemon and squeeze 2 teaspoons juice from it.

   Keep each prepared ingredient separate.

3. Place the reserved crab shells in a saucepan with 1 1/2 cups water. Bring to a boil, reduce to a steady simmer, cover, and cook for 10 minutes. Strain while pressing gently on the shells; reserve 3/4 cup crab stock and discard the shells and excess stock.

4. While the stock simmers, bring 3 quarts water to a boil in a large pot. Add 55 grams kosher salt, stir in 8 ounces bucatini, and cook until just shy of al dente, about 8 to 10 minutes. Reserve 1/4 cup pasta cooking water, then drain the pasta.

5. Heat 1 tablespoon extra-virgin olive oil and 2 tablespoons unsalted butter in a wide skillet over medium-high heat. Add the prepared tomatoes and onion; cook, stirring occasionally, until the tomatoes blister and release their juices, about 6 minutes. Add the prepared garlic and cook for 30 seconds.

6. Stir the following into the tomato mixture:

   • 3/4 cup reserved crab stock
   • 1/3 cup heavy cream
   • 1 teaspoon smoked paprika
   • 1/4 teaspoon crushed red pepper
   • 1/4 teaspoon kosher salt
   • 1/4 teaspoon black pepper

   Reduce the heat to medium-low and simmer gently until the sauce lightly coats a spoon, about 3 minutes.

7. Add the drained bucatini, 1 tablespoon unsalted butter, reserved 1/4 cup pasta cooking water, and prepared lemon zest. Toss over medium-low heat for about 1 minute, until the sauce turns glossy and coats the pasta.

8. Reduce the heat to low and gently fold in the chilled crab meat for 30 to 60 seconds, just until warmed through. Remove the skillet from the heat and fold in the prepared 2 teaspoons lemon juice and basil; do not simmer after adding the lemon juice.

9. Twirl the bucatini into two warm shallow bowls, arrange the crab and glossy tomato sauce over the pasta, and serve immediately.