Careme

Ingredients

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

  12 oz $7.00
• Zucchini

  12 oz $1.29
• Mahatma Thai Fragrant Jasmine Rice, Uncooked Rice

  3/4 cup $4.99
• Ginger Root

  2 teaspoons grated $4.99
• Garlic

  2 cloves $0.99
• Green Onions

  3 green onions $1.50
• Water

  1 1/4 cups
• Brown sugar

  1 tablespoon
• Fish sauce

  1 tablespoon
• Rice vinegar

  1 tablespoon
• Neutral cooking oil

  2 tablespoons
• Kosher salt

  1/4 teaspoon
• Ground black pepper

  1/4 teaspoon

Instructions

1. Pat 12 ounces shrimp dry; cut 12 ounces zucchini into 1/2-inch half-moons, mince 2 garlic cloves, grate 2 teaspoons ginger, and thinly slice 3 green onions, keeping 1 green onion separate for serving.
2. Combine 3/4 cup jasmine rice and 1 1/8 cups water 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 while preparing the skillet ingredients.
3. Stir together 1 tablespoon brown sugar, 1 tablespoon fish sauce, 1 tablespoon rice vinegar, 2 tablespoons water, and 1/4 teaspoon black pepper in a small bowl.
4. Heat 1 tablespoon neutral cooking oil in a large skillet over medium-high heat. Add 12 ounces prepared zucchini and 1/4 teaspoon kosher salt, then sauté for 4 to 5 minutes until browned but still crisp; transfer the 12 ounces zucchini to a plate.
5. Heat 1 tablespoon neutral cooking oil in the same skillet over medium-high heat. Add 12 ounces prepared shrimp in one layer and sauté for 1 minute per side; add 2 minced garlic cloves, 2 teaspoons grated ginger, and 2 sliced green onions, then cook for 30 seconds.
6. Pour the prepared sauce made with 1 tablespoon brown sugar, 1 tablespoon fish sauce, 1 tablespoon rice vinegar, 2 tablespoons water, and 1/4 teaspoon black pepper over the 12 ounces shrimp. Simmer for 1 to 2 minutes, then fold in 12 ounces sautéed zucchini and cook for 1 minute, until the shrimp are opaque and reach 145°F.
7. Divide the cooked 3/4 cup jasmine rice between two bowls, top with all of the caramel shrimp and zucchini, and finish with 1 sliced green onion.

Ingredients

• Coho Salmon Fillet (Farm Raised)

  12 ounces $7.99
• Fresh Sweet Corn on the Cob-Each

  2 ears $1.25
• Fresh California Yellow Peach – Each

  1 medium peach (about 6 ounces) $3.49
• Fresh Jalapeno Peppers

  1/2 pepper $2.99
• Green Onions

  2 green onions $1.50
• Fresh Organic Limes - Each

  1 lime $1.50
• Garlic

  1 clove $0.99
• Extra-virgin olive oil

  2 tablespoons
• Light brown sugar

  1 teaspoon
• Ground allspice

  1/2 teaspoon
• Smoked paprika

  1 teaspoon
• Dried thyme

  1/2 teaspoon
• Kosher salt

  3/4 teaspoon
• Ground black pepper

  1/4 teaspoon
• Chateau Ste. Michelle Vintage Select Riesling Washington White Wine

  1 bottle $7.97

Instructions

1. Heat the oven to 425°F and line a small rimmed baking sheet; cut the kernels from 2 ears corn, dice 1 medium peach (about 6 ounces), mince 1/2 jalapeño pepper, thinly slice 2 green onions, mince 1 garlic clove, and juice 1 lime.
2. Mix 1 tablespoon extra-virgin olive oil, 1 teaspoon light brown sugar, 1/2 teaspoon ground allspice, 1 teaspoon smoked paprika, 1/2 teaspoon dried thyme, 1 minced garlic clove, 1/2 teaspoon kosher salt, and 1/4 teaspoon ground black pepper into a paste.
3. Place 12 ounces coho salmon skin-side down on the prepared baking sheet, coat the top with all of the spice paste, and roast for 10–14 minutes, until the thickest part reaches 145°F.
4. While the fish roasts, heat 1 teaspoon extra-virgin olive oil in a skillet over medium-high heat; add the kernels from 2 ears corn and cook for 6–8 minutes, stirring occasionally, until crisp-tender and lightly charred.
5. Combine the charred kernels from 2 ears corn with 1 diced medium peach (about 6 ounces), 1/2 minced jalapeño pepper, 2 sliced green onions, the juice of 1 lime, 2 teaspoons extra-virgin olive oil, and 1/4 teaspoon kosher salt.
6. Rest 12 ounces roasted coho salmon for 3 minutes, divide it between 2 plates, and serve all of the corn-peach salsa alongside.

Ingredients

• De Cecco Pappardelle Egg Noodles

  6 ounces $4.49
• Chanterelle Mushrooms

  8 ounces $19.99
• Kroger® Wild Caught Sea Scallops Frozen, thawed

  8 ounces $23.99
• Shallots

  1 small shallot (about 2 ounces) $4.49
• Garlic

  1 clove $0.99
• Finely grated Parmesan cheese

  1/3 cup
• Fresh thyme leaves

  1 teaspoon
• Dry white wine

  1/3 cup
• Heavy cream

  1/4 cup
• Unsalted butter

  2 tablespoons
• Extra-virgin olive oil

  1 tablespoon
• Lemon zest

  1/2 teaspoon
• Fresh lemon juice

  1 tablespoon
• Kosher salt

  2 1/4 teaspoons
• Black pepper

  1/2 teaspoon
• Water

  3 quarts, with 1/2 cup reserved during cooking

Instructions

1. Pat 8 ounces thawed sea scallops very dry and season them with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Brush 8 ounces chanterelles clean and tear large mushrooms in half; finely chop 1 small shallot and 1 garlic clove, then measure 1/3 cup Parmesan, 1 teaspoon thyme leaves, 1/2 teaspoon lemon zest, and 1 tablespoon lemon juice.
2. Bring 3 quarts water and 1 1/2 teaspoons kosher salt to a boil in a large pot while heating a wide skillet over medium-high heat.
3. Add 1 teaspoon olive oil and 1 tablespoon unsalted butter to the skillet. Add 8 ounces chanterelles, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper; sauté for 6 to 7 minutes until deeply golden, then transfer the mushrooms to a plate.
4. Heat 2 teaspoons olive oil in the same skillet over medium-high heat. Add 8 ounces seasoned scallops and sear without moving for 1 1/2 to 2 minutes per side, until richly golden and just opaque in the centers; transfer them to a warm plate and tent loosely with foil.
5. Add 6 ounces pappardelle to the boiling water and cook for 7 to 9 minutes until al dente; begin making the sauce immediately so it is ready when the pasta is done.
6. While 6 ounces pappardelle cooks, reduce the skillet to medium and cook 1 small chopped shallot with 1 tablespoon unsalted butter for 2 minutes. Add 1 chopped garlic clove and cook for 30 seconds, then add 1/3 cup dry white wine and simmer for 2 minutes. Scoop 1/2 cup water directly from the pasta pot into the skillet, add 1/4 cup heavy cream, and simmer for 1 minute. Transfer the al dente pappardelle directly from the pot into the skillet with tongs, then toss for 1 to 2 minutes with 8 ounces sautéed chanterelles, 1/3 cup Parmesan, 1 teaspoon thyme leaves, 1/2 teaspoon lemon zest, 1 tablespoon lemon juice, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper until glossy.
7. Divide the chanterelle pappardelle between 2 warmed shallow bowls, arrange 4 ounces seared scallops over each serving, and serve immediately.