Careme

Ingredients

• Foster Farms Fresh & Natural Chicken Thighs Family Pack

  1½ pounds bone-in chicken thighs $2.79
• Zucchini

  1 pound $1.79
• Fresh Sweet Corn on the Cob-Each

  2 ears $0.33
• Diamond Crystal kosher salt

  1 tablespoon plus 2 teaspoons
• Orange juice

  ¼ cup
• Fresh lime juice

  2 tablespoons
• Garlic

  2 cloves
• Ground annatto (achiote)

  2 teaspoons
• Dried oregano

  1 teaspoon
• Ground cumin

  ½ teaspoon
• Black pepper

  ½ teaspoon
• Olive oil

  3 tablespoons

Instructions

1. Heat a grill to medium-high, about 425°F, and clean the grates. While it heats, trim 1 pound zucchini and slice it lengthwise into ½-inch planks; shuck 2 ears sweet corn.

2. Pat 1½ pounds bone-in chicken thighs dry and season all over with 1 tablespoon plus ½ teaspoon Diamond Crystal kosher salt. Whisk together the Yucatecan marinade:

   • ¼ cup orange juice
   • 2 tablespoons fresh lime juice
   • 2 cloves garlic, finely grated
   • 2 teaspoons ground annatto (achiote)
   • 1 teaspoon dried oregano
   • ½ teaspoon ground cumin
   • ½ teaspoon black pepper
   • 2 tablespoons olive oil

   Coat the chicken thoroughly and marinate at room temperature for 15 minutes.

3. Brush the zucchini and corn with 1 tablespoon olive oil. Season the zucchini with 1 teaspoon Diamond Crystal kosher salt and the corn with ½ teaspoon Diamond Crystal kosher salt.

4. Grill the marinated chicken skin-side down over direct heat with the lid closed until well marked, 6 to 8 minutes. Turn the chicken and move it to a cooler section of the grill. Add the corn and cook everything with the lid closed for 8 minutes, turning the corn occasionally.

5. Add the zucchini and grill for 3 to 4 minutes per side. Continue cooking the chicken as needed until it reaches 175°F at the thickest point, about 18 to 22 minutes total.

6. Rest the chicken for 5 minutes. Divide the grilled zucchini and corn between two plates, add the chicken, and spoon any juices released during resting over the top.

Want more detail? See the temperature guide.

Ingredients

• La Preferida® Lentils Dry Beans

  3/4 cup (5 ounces) $1.59
• Kroger® Enriched Long Grain White Rice

  1/2 cup $1.79
• Fresh Roma Tomato

  8 ounces $1.99
• Jumbo Yellow Onions

  4 ounces $0.99
• Garlic

  2 cloves $0.79
• Organic Italian Parsley

  1/4 cup chopped $1.99
• Fresh Organic Lemon

  1/2 lemon $1.29
• Extra-virgin olive oil

  2 tablespoons
• Diamond Crystal kosher salt

  1 3/4 teaspoons
• Ground cumin

  1 teaspoon
• Sweet paprika

  1/2 teaspoon
• Ground allspice

  1/4 teaspoon
• Ground black pepper

  1/2 teaspoon
• Water

  4 cups

Instructions

1. Prepare the vegetables and garnishes: dice 4 ounces yellow onion, mince 2 garlic cloves, cut 8 ounces Roma tomatoes into thick wedges, chop 1/4 cup parsley, and zest and juice 1/2 lemon. Separately rinse 3/4 cup lentils and 1/2 cup white rice.

2. Place the rinsed lentils in a saucepan with 3 cups water and 1/2 teaspoon Diamond Crystal kosher salt. Bring to a boil, reduce to a steady simmer, and cook uncovered for 12 minutes, until barely tender but not soft; drain well.

3. Heat 1 tablespoon extra-virgin olive oil in a large skillet over medium heat. Add the diced onion and cook for 7 minutes, stirring occasionally, until golden. Add the minced garlic and cook for 30 seconds.

4. Stir the rinsed rice and drained lentils into the aromatics along with:

   • 1 teaspoon ground cumin
   • 1/2 teaspoon sweet paprika
   • 1/4 teaspoon ground allspice
   • 1/4 teaspoon ground black pepper
   • 3/4 teaspoon Diamond Crystal kosher salt
   • 1 cup water

   Bring to a simmer, cover, reduce the heat to low, and cook for 15 minutes. Remove from the heat and let stand, covered, for 5 minutes.

5. While the pilaf simmers, heat 1 tablespoon extra-virgin olive oil in a second skillet over medium-high heat. Add the tomato wedges in one layer and cook for 2 minutes per side, until lightly blistered but still holding their shape. Season with 1/2 teaspoon Diamond Crystal kosher salt and 1/4 teaspoon ground black pepper.

6. Fluff the pilaf and fold in the prepared parsley, lemon zest, and lemon juice. Spoon into shallow bowls and plate the blistered tomatoes alongside.

Want more detail? See the temperature guide.

Ingredients

• Whole Cooked Dungeness Crab

  1½ lb $15.99
• Fresh Sweet Corn on the Cob-Each

  3 ears $0.33
• Jumbo Yellow Onions

  4 oz (about ½ medium onion) $0.99
• Garlic

  2 cloves $0.79
• Unsalted butter

  2 tablespoons, divided
• Extra-virgin olive oil

  1 tablespoon
• Diamond Crystal kosher salt

  1 teaspoon
• Smoked paprika

  1 teaspoon
• Cayenne pepper

  ⅛ teaspoon
• All-purpose flour

  1 tablespoon
• Dry white wine

  ½ cup
• Whole milk

  1 cup
• Heavy cream

  ¼ cup
• Crusty white bread

  2 slices, crusts removed
• Finely grated Parmesan cheese

  ½ cup, divided
• Fresh lemon juice

  2 teaspoons
• Chopped fresh parsley

  1 tablespoon
• Freshly ground black pepper

  ¼ teaspoon

Instructions

1. Heat the oven to 425°F with a rack in the upper third. Grease two shallow 12-ounce baking dishes with 1 tablespoon unsalted butter and place them on a rimmed baking sheet.

2. Clean and crack the 1½-pound cooked Dungeness crab. Pick the meat into a bowl, checking carefully for shell fragments; reserve about 6 ounces of meat and discard the shells and gills.

3. Cut the kernels from 3 ears sweet corn. Finely dice 4 ounces yellow onion, mince 2 garlic cloves, and tear 2 crustless slices of white bread into small pieces.

4. Heat 1 tablespoon extra-virgin olive oil and 1 tablespoon unsalted butter in a wide skillet over medium heat. Add the diced onion, corn kernels, and 1 teaspoon Diamond Crystal kosher salt; cook for 6 minutes, stirring occasionally, until glossy and lightly golden.

5. Stir the minced garlic, 1 teaspoon smoked paprika, and ⅛ teaspoon cayenne pepper into the vegetables for 30 seconds. Sprinkle in 1 tablespoon all-purpose flour and stir for 1 minute.

6. Pour in ½ cup dry white wine and simmer for 2 minutes, scraping up the browned bits. Add 1 cup whole milk, ¼ cup heavy cream, and the torn bread; simmer for 4 minutes, stirring and pressing the bread into the sauce until thickened.

7. Remove the skillet from the heat. Fold in the picked crab, ¼ cup finely grated Parmesan, 2 teaspoons fresh lemon juice, 1 tablespoon chopped parsley, and ¼ teaspoon black pepper. Divide the chupe between the prepared baking dishes and sprinkle with the remaining ¼ cup Parmesan.

8. Bake for 12–15 minutes, until the chupe is bubbling and deeply browned around the edges. Rest for 5 minutes.

9. Set each baking dish on a heatproof plate and serve hot, with the golden crust and pieces of sweet crab visible.

Want more detail? See the temperature guide.