Careme

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced)

  12 ounces $6.99
• Fresh Sweet Corn on the Cob-Each

  2 ears $0.75
• Fresh On the Vine Red Tomatoes by the Bunch (4-5 tomatoes per bunch)

  1 medium tomato $1.99
• Private Selection® Walla Walla Sweet Onions

  1/4 small onion $3.99
• Simple Truth Organic® Basil

  1/4 ounce $2.49
• Fresh Organic Lemon - Each

  1 lemon $1.29
• Extra-virgin olive oil

  3 tablespoons
• Dijon mustard

  1 teaspoon
• Honey

  1/2 teaspoon
• Kosher salt

  3/4 teaspoon, divided
• Black pepper

  1/4 teaspoon
• Crushed red pepper flakes

  1 pinch

Instructions

1. Preheat a grill to medium-high, about 425°F. Shuck the corn; dice the tomato and Walla Walla onion; thinly slice the basil; zest and juice the lemon. Pat the rockfish dry and check for pin bones.
2. Whisk 2 tablespoons olive oil with the lemon zest, 1 1/2 tablespoons lemon juice, Dijon, honey, red pepper flakes, and a pinch of salt; reserve this vinaigrette for serving.
3. Brush the corn with 1 teaspoon olive oil. Grill, turning every 2 minutes, until tender and lightly charred, 8 to 10 minutes; transfer to a cutting board.
4. Rub the rockfish with the remaining olive oil and season with the remaining salt and black pepper. Grill on well-oiled grates or a lightly oiled grill tray, covered, for 3 to 4 minutes per side, until opaque and 145°F at the thickest point; rest for 3 minutes.
5. Cut the kernels from the cobs. Toss them with the tomato, onion, basil, and half of the lemon vinaigrette; taste and adjust with salt or lemon juice.
6. Spoon the warm corn salad onto two plates, top with the grilled rockfish, and drizzle with the remaining vinaigrette before serving.

Ingredients

• Ground Pork

  8 oz $2.99
• Squash Yellow

  1 lb, cut into 3/4-inch pieces $1.29
• Kroger® Enriched Long Grain White Rice

  2/3 cup, rinsed $1.79
• Private Selection® Walla Walla Sweet Onions

  1/2 medium onion, diced $3.99
• Fresh Roma Tomato

  1/2 lb, diced $1.49
• Organic Ginger Root

  1 tablespoon, finely grated $3.99
• Spice World® Fresh Diced Garlic

  2 teaspoons $3.49
• Organic Cilantro

  1/4 bunch, chopped $1.69
• Neutral cooking oil

  1 1/2 tablespoons
• Black mustard seeds

  1 teaspoon
• Cumin seeds

  1/2 teaspoon
• Ground coriander

  1 teaspoon
• Ground turmeric

  1/2 teaspoon
• Cayenne pepper

  1/8 to 1/4 teaspoon
• Unsweetened shredded coconut

  2 tablespoons
• Apple cider vinegar

  2 teaspoons
• Kosher salt

  to taste
• Pacific Rim Sweet Riesling

  1 bottle, lightly chilled $8.99

Instructions

1. Rinse the rice; dice the onion, tomato, and yellow squash, grate the ginger, and chop the cilantro. Combine the coriander, turmeric, and cayenne in a small bowl.
2. Put the rice in a small saucepan with 1 1/3 cups water and a pinch of salt. Bring to a boil, cover, reduce the heat to low, and simmer for 16–18 minutes. Remove from the heat and let stand, covered, for 5 minutes.
3. While the rice cooks, heat the oil in a large skillet over medium-high heat. Add the mustard and cumin seeds and cook for about 30 seconds, until they begin to pop and smell toasted.
4. Add the Walla Walla onion and sauté for 3–4 minutes. Stir in the ginger and garlic and cook for 30 seconds.
5. Crumble in the pork and sauté for 5–6 minutes, breaking it into small pieces, until browned and cooked to 160°F. Stir in the spice mixture, tomato, and 1/2 teaspoon salt; cook for 2 minutes.
6. Add the yellow squash and sauté for 6–8 minutes, until brightly colored and tender but not mushy. Stir in the coconut and vinegar, then taste and adjust the salt and cayenne.
7. Fluff the rice and divide it between two shallow bowls. Spoon over the pork and yellow squash sauté and finish with chopped cilantro.

Ingredients

• Boneless Skinless Fresh Chicken Thighs

  1 lb $4.49
• Eggplant

  1 medium, about 1 lb $1.99
• Mahatma Gluten-Free Extra Long Grain White Rice

  3/4 cup dry $2.99
• Private Selection® Walla Walla Sweet Onions

  1/2 medium onion $3.99
• Fresh On the Vine Red Tomatoes by the Bunch

  8 oz $1.99
• Fresh Organic Lemon

  1 $1.29
• Simple Truth Organic® Mint

  1/4 cup loosely packed leaves $2.49
• Olive oil

  3 tablespoons
• Garlic

  2 cloves, minced
• Ground cumin

  1 teaspoon
• Ground turmeric

  3/4 teaspoon
• Ground cinnamon

  1/4 teaspoon
• Honey

  1 teaspoon
• Kosher salt

  1 1/2 teaspoons, plus more for the rice
• Black pepper

  1/4 teaspoon

Instructions

1. Heat the oven to 425°F and line a large rimmed sheet pan. Rinse the rice; cut the eggplant into 1-inch cubes, slice the onion into wedges, cut the tomatoes into wedges, mince the garlic, chop the mint, and zest and juice the lemon.
2. Whisk the olive oil, garlic, cumin, turmeric, cinnamon, honey, lemon zest, 2 tablespoons lemon juice, salt, and pepper in a measuring cup. Pour half into one bowl for the chicken and the untouched half into a separate large bowl for the vegetables.
3. Coat the chicken in its portion of marinade. Toss the eggplant and onion in the separate bowl with the remaining marinade, then arrange the chicken in the center of the prepared pan and spread the vegetables around it in one layer.
4. Roast for 15 minutes. Meanwhile, combine the rice with 1 1/4 cups water and a generous pinch of 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 let stand, covered, for 5 minutes.
5. Turn the eggplant and onion, then add the tomato wedges to the pan. Roast for another 10–12 minutes, until the vegetables are deeply golden and the thickest chicken thigh reaches 165°F.
6. Rest the chicken for 5 minutes. Fluff the rice and fold in half the chopped mint and an extra squeeze of lemon; taste and adjust the seasoning.
7. Divide the mint rice between two plates, add the chicken and roasted vegetables, spoon the flavorful pan juices over everything, and finish with the remaining mint.