Careme

Ingredients

• Certified Angus Beef Choice Bone-In Ribeye Steak Value Pack

  1 large bone-in ribeye, about 1.25 lb $12.99
• Green Asparagus

  1 lb, woody ends trimmed $2.99
• Fresh Red Cherries in Bag

  1/2 lb, pitted and halved $5.99
• Yukon Gold Potatoes

  1 lb, halved if large $1.49
• Garlic

  2 cloves, minced $0.79
• Fresh Large Lemon

  1 lemon, zested and cut into wedges $1.25
• Simple Truth Organic® Thyme

  2 tsp fresh leaves, divided $2.79
• Olive oil

  3 tbsp, divided
• Unsalted butter

  2 tbsp
• Balsamic vinegar

  2 tbsp
• Honey

  1 tsp
• Kosher salt

  to taste
• Black pepper

  to taste
• Penner-Ash Wine Cellars Pinot Noir Red Wine

  750 ml $59.99

Instructions

1. Heat the grill to medium-high with one cooler indirect zone; take the ribeye out of the refrigerator, pat it very dry, season generously with kosher salt and black pepper, and let it sit while you prep the sides.
2. Put the potatoes in a pot of salted water, bring to a boil, and cook until fork-tender, 12 to 15 minutes; drain well, lightly smash each potato to about 1/2 inch thick, then toss with 1 tbsp olive oil, half the garlic, salt, pepper, and a pinch of thyme.
3. While the potatoes cook, toss the trimmed asparagus with 1 tbsp olive oil, lemon zest, salt, and pepper; in a small saucepan, combine the cherries, balsamic vinegar, honey, 2 tbsp water, remaining garlic, and a pinch of thyme.
4. Simmer the cherry mixture on the stove over medium heat for 6 to 8 minutes, mashing a few cherries with a spoon until glossy and saucy; remove from the heat and swirl in the butter, then season with salt and pepper.
5. Grill the ribeye over direct heat until deeply marked, 4 to 5 minutes per side, then move it to the cooler side and cook until the center reaches 125°F for medium-rare or 135°F for medium, about 4 to 8 minutes more depending on thickness.
6. Transfer the steak to a cutting board and rest 8 to 10 minutes; while it rests, grill the smashed potatoes until crisp-edged, about 3 to 4 minutes per side, and grill the asparagus until lightly charred and tender-crisp, 4 to 6 minutes total.
7. Slice the ribeye off the bone and across the grain, spoon the warm cherry-thyme sauce over the top, and plate with the grilled asparagus, crispy smashed potatoes, and lemon wedges.

Ingredients

• Pork Belly

  1 lb, skin removed if present, cut into 1-inch cubes $7.99
• Kroger® Sweet Corn on the Cob

  2 ears $4.99
• Garlic

  3 cloves, minced $0.79
• Fresh Large Lemon

  1, juiced $1.25
• Fresh Organic Lime

  1, juiced, plus wedges for serving $1.50
• Organic Cilantro

  1/3 cup chopped $1.69
• Green Onions

  2, thinly sliced $1.50
• Olive oil

  1 tablespoon, divided
• Ground cumin

  1 1/2 teaspoons, divided
• Dried oregano

  1 teaspoon
• Kosher salt

  1 teaspoon, plus more to taste
• Black pepper

  1/2 teaspoon
• Honey or sugar

  1/2 teaspoon
• Crushed red pepper flakes

  pinch, optional

Instructions

1. Heat the oven to 375°F; cut the pork belly into 1-inch cubes, mince the garlic, juice the lemon and lime, chop the cilantro, slice the green onions, and line a rimmed baking sheet with foil.
2. In a bowl, whisk the garlic, lemon juice, lime juice, 2 teaspoons olive oil, 1 teaspoon cumin, oregano, salt, black pepper, honey, and red pepper flakes; spoon half of this mojo into a separate clean bowl and stir in half the cilantro for finishing later.
3. Toss the pork belly only with the remaining mojo, then spread it in a single layer on the prepared baking sheet, leaving a little space between pieces.
4. Roast for 22 minutes, flip the pork belly, then roast 16–18 minutes more until the fat is rendered, the edges are browned, and the pork reaches at least 145°F in the center.
5. When the pork has about 15 minutes left, heat a grill or grill pan to medium-high; brush the corn with the remaining 1 teaspoon olive oil and season with the remaining 1/2 teaspoon cumin and a pinch of salt.
6. Grill the corn for 10–12 minutes, turning every few minutes, until tender and charred in spots; if the pork needs extra crisping, broil it for 1–2 minutes while watching closely.
7. Rest the pork for 5 minutes, then drizzle it with the clean reserved cilantro mojo, scatter with green onions and remaining cilantro, and plate with the grilled corn and lime wedges.

Ingredients

• Kroger® Large Raw Shrimp Peeled & Deveined Tail Off

  12 ounces, thawed if frozen and patted very dry $6.00
• Simple Truth® Natural Grass Fed Angus Beef Ribeye Steak

  10 ounces, thinly sliced $24.99
• Kroger® Sugar Snap Peas

  8 ounces, strings removed if needed $3.99
• Smart Way™ Jasmine Rice

  1/2 cup plus 1 tablespoon dry rice, divided $3.49
• Green Onions

  3, whites and greens separated, sliced $1.50
• Garlic

  2 cloves, minced $0.79
• Ginger Root

  1 tablespoon grated $4.99
• Mint

  1/3 cup leaves, torn $1.49
• Organic Cilantro

  1/3 cup chopped $1.69
• Fresh Organic Limes - Each

  2; 2 tablespoons juice for sauce, remaining cut into wedges $1.50
• Fish sauce

  1 1/2 tablespoons
• Low-sodium soy sauce

  1 tablespoon
• Brown sugar or honey

  2 teaspoons
• Thai chile flakes or crushed red pepper

  1/2 to 1 teaspoon
• Neutral cooking oil

  2 tablespoons, divided
• Kosher salt

  to taste

Instructions

1. Prep before cooking: remove strings from the snap peas, slice the green onions, mince the garlic, grate the ginger, tear the mint, chop the cilantro, juice 1 lime for 2 tablespoons juice, cut the second lime into wedges, pat the shrimp very dry, and thinly slice the ribeye against the grain.
2. Rinse 1/2 cup jasmine rice, combine it in a small saucepan with 3/4 cup water and a pinch of salt, bring to a simmer, cover, cook on low for 15 minutes, then keep covered off the heat for 5 minutes.
3. While the rice cooks, toast the remaining 1 tablespoon dry rice in a dry wok or skillet over medium heat for 3 to 4 minutes until golden and nutty; crush it coarsely with a mortar, spice grinder, or the bottom of a heavy pan.
4. Stir together the sauce in a small bowl: 2 tablespoons lime juice, fish sauce, soy sauce, brown sugar or honey, chile flakes, and 2 tablespoons water.
5. Heat 1 tablespoon oil in a wok or large skillet over high heat until shimmering; sear the sliced ribeye for 60 to 90 seconds until browned but still tender, then transfer to a plate.
6. Add the remaining 1 tablespoon oil to the pan, add the shrimp, and stir-fry for about 2 minutes until mostly pink; add the snap peas, green onion whites, garlic, and ginger, then stir-fry 2 to 3 minutes more until the peas are crisp-tender and the shrimp are fully opaque.
7. Return the ribeye to the pan, add the sauce, and toss for 30 to 60 seconds just to glaze; turn off the heat, fold in the mint, cilantro, green onion greens, and toasted rice powder, then serve over jasmine rice with lime wedges.