Careme

Ingredients

• Waterfront Bistro Raw Peeled & Deveined Tail On Large Shrimp 31-40 Count

  1 1/2 lb, thawed if frozen, tails removed if desired $12.59
• Green Beans

  1 lb, trimmed and cut into 2-inch pieces $1.00
• On The Vine Red Tomato

  1 1/4 lb, chopped $0.52
• Signature SELECT Enriched Long Grain Rice

  1 1/2 cups dry $3.99
• Red Onion

  1 small, thinly sliced $1.72
• Garlic

  4 cloves, minced $0.99
• Lemon Large

  1, half juiced and half cut into wedges $0.79
• Cal-Organic Farms Organic Parsley

  1/3 cup chopped $2.49
• Olive oil

  3 tablespoons, divided
• Smoked paprika

  2 teaspoons
• Freshly ground black pepper

  1 1/2 teaspoons, divided
• Kosher salt

  1 1/2 teaspoons, divided
• Red pepper flakes

  1/4 teaspoon, optional
• Low-sodium chicken broth or water

  1/2 cup for the skillet, plus water for rice
• Oyster Bay Sauvignon Blanc White Wine - 750ml

  750 Ml $12.99

Instructions

1. Rinse the rice, then cook it with water according to package directions; keep covered off the heat while you prepare the skillet. Pat the shrimp very dry, trim and cut the green beans, chop the tomatoes, slice the onion, mince the garlic, and chop the parsley.
2. Season the shrimp with 1 tablespoon olive oil, 1 teaspoon smoked paprika, 3/4 teaspoon black pepper, 1/2 teaspoon salt, and the red pepper flakes if using; let it sit while the vegetables start cooking.
3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the green beans with 1/4 teaspoon salt and cook, tossing often, until bright green and blistered in spots, 5 to 6 minutes; transfer to a plate.
4. Add the remaining 1 tablespoon olive oil and the red onion to the same skillet. Cook for 3 to 4 minutes until softened, then stir in the garlic and remaining 1 teaspoon smoked paprika for 30 seconds until fragrant.
5. Add the chopped tomatoes, broth or water, remaining 3/4 teaspoon black pepper, and remaining 3/4 teaspoon salt. Simmer briskly, scraping the browned bits from the pan, until the tomatoes collapse into a saucy mixture, 6 to 8 minutes.
6. Return the green beans to the skillet, then nestle in the shrimp in a single layer. Cook 2 to 3 minutes per side, just until the shrimp are opaque and reach 145°F; avoid overcooking so they stay tender.
7. Turn off the heat and stir in the lemon juice and most of the parsley. Taste and adjust salt, black pepper, or lemon as needed.
8. Spoon rice into shallow bowls, top with the smoky shrimp, green beans, and tomato sauce, then finish with the remaining parsley and lemon wedges for squeezing at the table.

Ingredients

• Signature SELECT Boneless Pork Top Loin Chops

  2 pounds, 4 chops $6.74
• Sweet Corn 4 Count

  4 ears, husked $5.00
• Yellow Peach

  1 pound, diced $1.75
• Red Onion

  1/2 small onion, finely diced $1.72
• Lime

  1, juiced $0.69
• Cilantro

  1/3 cup chopped $1.29
• Garlic

  2 cloves, grated or minced $0.99
• Olive oil

  3 tablespoons, divided
• Smoked paprika

  2 teaspoons
• Dried sage

  1 teaspoon, crumbled
• Black pepper

  1 1/2 teaspoons, divided
• Kosher salt

  1 1/2 teaspoons, divided
• Honey

  1 teaspoon
• Apple cider vinegar

  1 tablespoon
• Meiomi Pinot Noir - 750 Ml

  1 bottle $19.99

Instructions

1. Heat a grill to medium-high and set up one cooler zone. Pat the pork chops dry, trim any large excess fat, and let them sit at room temperature while you prep the relish.
2. In a small bowl, mix the garlic, smoked paprika, dried sage, 1 teaspoon black pepper, 1 teaspoon salt, and 2 tablespoons olive oil into a paste; rub it all over the pork chops.
3. Brush the corn with the remaining 1 tablespoon olive oil and season with 1/2 teaspoon salt. Grill the corn, turning often, until lightly charred and tender, 8 to 10 minutes; transfer to a cutting board to cool slightly.
4. Grill the pork chops over medium-high heat for 4 to 6 minutes per side, moving to the cooler zone if the rub darkens too quickly, until the center reaches 145°F. Transfer to a plate and rest for 5 minutes.
5. Cut the kernels from the cobs. In a bowl, combine the grilled corn, diced peaches, red onion, lime juice, apple cider vinegar, honey, cilantro, and remaining 1/2 teaspoon black pepper; taste and adjust salt if needed.
6. Slice the rested pork chops if desired, spoon the smoky peach-corn relish over and alongside, and plate with any resting juices drizzled on top.

Ingredients

• Johnsonville Brats Beer Bratwurst Sausage

  1 package, 19 ounces, 5 brats $5.99
• Green cabbage

  1 pound, cored and thinly sliced $2.98
• Tasteful Selections Sunburst Blend Potatoes

  1 1/2 pounds, halved or quartered if large $3.99
• Sweet onion

  1 large, thinly sliced $3.49
• Garlic

  2 cloves, minced $0.99
• Olive oil or neutral oil

  1 tablespoon
• Unsalted butter

  1 tablespoon
• Apple cider vinegar

  2 tablespoons
• Dijon or whole-grain mustard

  2 tablespoons, plus more for serving
• Caraway seeds

  1 teaspoon, optional
• Smoked paprika

  1/2 teaspoon
• Kosher salt

  1/2 teaspoon, plus more for the potato water
• Freshly ground black pepper

  1 teaspoon, plus more for serving
• Water

  1/3 cup

Instructions

1. Halve or quarter the potatoes, thinly slice the sweet onion and cabbage, mince the garlic, and whisk together the mustard, cider vinegar, smoked paprika, 1/3 cup water, and several grinds of black pepper in a small bowl.
2. Put the potatoes in a medium saucepan, cover with cold water, salt the water generously, and bring to a boil; simmer for 10 to 12 minutes until just tender, then drain well.
3. While the potatoes cook, heat the oil in a large Dutch oven or high-sided 5- to 6-quart sauté pan over medium-high heat; sear the bratwurst for 6 to 8 minutes, turning often, until deeply browned, then transfer to a plate.
4. Add the butter and drained potatoes to the Dutch oven, cut sides down where possible, and cook for 5 to 6 minutes until golden and crisp at the edges; season lightly with salt and black pepper.
5. Add the sweet onion and cook for 4 to 5 minutes until softened and lightly browned, then stir in the garlic, cabbage, caraway seeds if using, 1/2 teaspoon salt, and plenty of black pepper.
6. Toss the cabbage mixture for 3 to 4 minutes until the cabbage wilts enough to fit comfortably under the lid, scraping up any browned bits from the bottom of the pan.
7. Nestle the brats into the cabbage and potatoes, pour in the mustard-vinegar mixture, cover, and cook over medium heat for 8 to 10 minutes until the cabbage is tender-crisp and the bratwurst reaches 160°F.
8. Uncover for 1 to 2 minutes to reduce any excess liquid, then plate the cabbage and potatoes as a bed with bratwurst on top; finish with extra black pepper and serve with more mustard.