Careme

Ingredients

• Pacific cod fillet

  1 1/4 lb $14.99
• fresh sweet corn

  3 ears $1.25
• jasmine rice

  3/4 cup dry $2.79
• large ripe avocado

  1 $1.50
• green top red radishes

  1/2 bunch $1.99
• organic cilantro

  1/2 bunch $1.69
• organic limes

  2 $1.50
• jalapeño pepper

  1 small $2.99
• garlic

  2 cloves $0.79
• mayonnaise

  2 tablespoons
• olive oil

  2 tablespoons, divided
• chili powder

  1 1/2 teaspoons
• ground cumin

  1/2 teaspoon
• smoked paprika

  1/2 teaspoon
• kosher salt and black pepper

  to taste

Instructions

1. Preheat the grill to medium-high and oil the grates well; if your cod is very delicate, set out a grill basket or a double layer of lightly oiled foil with a few small vents poked through it.
2. Start the rice: rinse 3/4 cup rice, then combine it in a small saucepan with 1 1/4 cups water and a pinch of salt; bring to a boil, cover, reduce to low, cook 15 minutes, then let stand off heat 5 minutes.
3. Prep the toppings while the rice cooks: finely chop the cilantro, thinly slice the radishes, dice the avocado, mince the jalapeño, zest 1 lime, and juice both limes; mix radishes, avocado, jalapeño, half the cilantro, 1 tablespoon lime juice, a pinch of salt, and a drizzle of olive oil.
4. Pat the cod dry and cut into 3 portions; rub with 1 tablespoon olive oil, garlic, lime zest, 1 tablespoon lime juice, chili powder, cumin, smoked paprika, 3/4 teaspoon salt, and a few grinds of black pepper, then let sit 10 minutes while the grill finishes heating.
5. Grill the corn, turning occasionally, until lightly charred and tender, 10 to 12 minutes; brush with mayonnaise mixed with 1 teaspoon lime juice, a pinch of chili powder, and a pinch of salt, then keep warm.
6. Grill the cod on the oiled grates, grill basket, or foil, flesh-side down first if skinless, until opaque and just flaky, about 3 to 4 minutes per side depending on thickness; cook to 145°F and avoid overhandling.
7. Fluff the rice with the remaining cilantro and a squeeze of lime; plate rice, grilled cod, elote-style corn, and radish-avocado pico, then serve with extra lime wedges.

Ingredients

• Fresh Rainbow Whole Trout

  3 cleaned whole trout, about 2 1/4 lb total $9.99
• Green Asparagus

  1 1/4 lb, woody ends trimmed $4.99
• Private Selection® Petite Fingerling Gourmet Potatoes

  1 1/2 lb, halved lengthwise $3.50
• Private Selection® Fresh Petite Cherry Snacking Tomatoes

  12 oz, halved $5.00
• Shallots

  2 medium, thinly sliced $4.49
• Garlic

  4 cloves, thinly sliced $0.79
• Kroger® Fresh Lemons Bag

  1 lemon, half thinly sliced and half juiced $4.99
• Simple Truth Organic® Thyme

  6 thyme sprigs $2.79
• Parsley

  1/3 cup chopped, plus a few stems $1.89
• Niçoise or Kalamata olives

  1/2 cup, pitted and halved
• Extra-virgin olive oil

  3 tablespoons, divided
• Dijon mustard

  1 teaspoon
• Kosher salt and black pepper

  to taste
• Chateau D'esclans Rock Angel Rose Wine

  750 ml $39.99

Instructions

1. Preheat the oven to 425°F and place racks in the upper and lower thirds. Line two rimmed sheet pans with parchment or lightly oil them, pat the trout very dry inside and out, and whisk the lemon juice, Dijon, 1 tablespoon olive oil, a pinch of salt, and black pepper into a dressing.
2. Toss the fingerling potatoes with 1 tablespoon olive oil, salt, and pepper. Spread them cut-side down on one sheet pan with plenty of space and roast on the lower rack until starting to brown and turn tender, about 20 minutes.
3. Meanwhile, season the trout cavities with salt and pepper, then stuff each with lemon slices, thyme sprigs, and a few parsley stems. Rub the trout skin with 1/2 tablespoon olive oil and season lightly with salt and pepper.
4. Toss the asparagus, tomatoes, shallots, garlic, and olives with the remaining 1/2 tablespoon olive oil, salt, and pepper. Spread the mixture on the second sheet pan, leaving room for the trout.
5. Turn the potatoes, return them to the lower rack, and set the stuffed trout on the upper-rack pan among the asparagus and tomatoes. Roast both pans until the trout flakes easily and reaches 145°F at the thickest part and the asparagus is tender, 16 to 20 minutes.
6. Rest the trout for 5 minutes. If the potatoes need deeper color, leave them in the oven during the rest, then remove and toss them with a spoonful of the lemon-Dijon dressing.
7. Spoon the remaining dressing over the asparagus, tomatoes, olives, and potatoes, then scatter everything with chopped parsley. Plate one whole trout per person with the roasted vegetables and fingerlings alongside, finishing with any herby pan juices.

Ingredients

• Pork belly

  10 ounces, sliced crosswise into 1/4-inch strips $7.99
• Sugar snap peas

  8 ounces, strings removed if needed $3.99
• Napa cabbage

  6 cups thinly sliced $3.49
• Green onions

  4, sliced; whites and greens separated $1.50
• Garlic

  3 cloves, minced $0.79
• Ginger root

  1 tablespoon grated $4.99
• Calrose rice

  1 cup uncooked $8.99
• Kimchi

  1/2 cup, roughly chopped, for serving $6.99
• Gochujang

  2 tablespoons
• Low-sodium soy sauce

  2 tablespoons
• Rice vinegar

  1 tablespoon
• Brown sugar or honey

  2 teaspoons
• Toasted sesame oil

  2 teaspoons
• Neutral cooking oil

  1 teaspoon, only if needed
• Toasted sesame seeds

  1 tablespoon, optional
• Kung Fu Girl Charles Smith Wines Kungfu Girl Riesling Washington White Wine

  750 ml $13.99

Instructions

1. Rinse the rice until the water runs mostly clear, then cook it with 1 1/4 cups water in a covered saucepan; bring to a boil, reduce to low for 15 minutes, then rest off heat for 10 minutes while you stir-fry.
2. While the rice cooks, slice the pork belly, cabbage, green onions, garlic, and ginger; trim the snap peas. In a small bowl, whisk together gochujang, soy sauce, rice vinegar, brown sugar, sesame oil, garlic, and ginger.
3. Heat a large skillet or wok over medium-high heat. Add the pork belly in a single layer and cook, stirring occasionally, until browned and crisp at the edges, 7 to 9 minutes.
4. Carefully spoon off all but about 1 tablespoon rendered fat from the pan. Add the green onion whites and stir-fry for 30 seconds until fragrant.
5. Add the snap peas and Napa cabbage; stir-fry 3 to 4 minutes, until the peas are bright green and the cabbage is wilted but still has texture.
6. Pour in the gochujang sauce and toss constantly for 1 to 2 minutes, until the pork and vegetables are glossy and the sauce clings to everything.
7. Fluff the rice and divide it among 3 bowls. Top with the pork belly snap pea stir-fry, kimchi, green onion greens, and sesame seeds if using; serve hot.