Careme

Ingredients

• Tuna Steak Wild Caught Frozen (sustainably sourced)

  12 ounces, fully thawed and patted dry $8.99
• Fresh Sweet Corn on the Cob-Each

  2 ears $1.25
• Zucchini

  8 ounces $1.29
• Fresh Organic Heirloom Tomato

  8 ounces $3.49
• Jumbo Red Onions

  2 ounces $2.29
• Garlic

  1 clove $0.99
• Parsley

  2 tablespoons chopped $1.89
• Fresh Organic Lemon - Each

  1 lemon, yielding 1 teaspoon zest and 1 tablespoon juice $2.00
• Extra-virgin olive oil

  4 tablespoons
• Sherry vinegar

  2 teaspoons
• Smoked paprika

  1½ teaspoons
• Kosher salt

  1 teaspoon
• Black pepper

  ¼ teaspoon

Instructions

1. Preheat a clean grill to medium-high, about 425°F. Shuck 2 ears corn; cut 8 ounces zucchini lengthwise into ½-inch planks; chop 8 ounces heirloom tomato, finely dice 2 ounces red onion, mince 1 garlic clove, chop 2 tablespoons parsley, and zest and juice 1 lemon to obtain 1 teaspoon zest and 1 tablespoon juice.
2. Whisk 1 tablespoon lemon juice, 2 teaspoons sherry vinegar, 1 minced garlic clove, and ¼ teaspoon kosher salt together; slowly whisk in 2 tablespoons olive oil until emulsified, then set the vinaigrette aside.
3. Coat 12 ounces tuna with 1 tablespoon olive oil, 1 teaspoon smoked paprika, ½ teaspoon kosher salt, and ¼ teaspoon black pepper; let stand for 10 minutes.
4. Coat 2 ears corn and 8 ounces zucchini with 1 tablespoon olive oil, ½ teaspoon smoked paprika, and ¼ teaspoon kosher salt. Grill the 2 ears corn for 10–12 minutes and the 8 ounces zucchini for 6–8 minutes, turning occasionally; cool for 3 minutes, cut the kernels from the corn, chop the zucchini, and transfer both to a serving bowl.
5. Grill the seasoned 12 ounces tuna for 1–2 minutes per side, until deeply seared and 120–125°F in the center for medium-rare; rest for 5 minutes. For diners at increased risk of foodborne illness, cook the 12 ounces tuna to 145°F instead.
6. Add 8 ounces chopped heirloom tomato, 2 ounces diced red onion, 2 tablespoons chopped parsley, and 1 teaspoon lemon zest to the grilled vegetables; pour over all of the vinaigrette and toss gently.
7. Divide the corn salad between 2 plates, slice the rested 12 ounces tuna across the grain, and arrange half over each serving.

Ingredients

• DRAPER VALLEY FARMS® Boneless Skinless Chicken Thighs

  1 pound $6.99
• Squash Yellow

  1 pound $1.29
• Fresh Organic Limes - Each

  1 lime $1.50
• Green Onions

  2 tablespoons thinly sliced $1.50
• Olive oil

  2 tablespoons
• Low-sodium soy sauce

  1 tablespoon
• Brown sugar

  2 teaspoons
• Ground allspice

  1 teaspoon
• Dried thyme

  1 teaspoon
• Garlic powder

  1 teaspoon
• Ground ginger

  1/2 teaspoon
• Ground cinnamon

  1/4 teaspoon
• Cayenne pepper

  1/4 teaspoon
• Kosher salt

  3/4 teaspoon
• Black pepper

  1/4 teaspoon
• Owen Roe Sinister Hand Grenache Oregon Red Wine

  1 bottle (750 ml) $23.99

Instructions

1. Preheat the oven to 425°F and line a large rimmed sheet pan with foil or parchment.
2. Whisk the juice of 1 lime, 1 tablespoon olive oil, 1 tablespoon low-sodium soy sauce, 2 teaspoons brown sugar, 1 teaspoon ground allspice, 1 teaspoon dried thyme, 1 teaspoon garlic powder, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cinnamon, 1/4 teaspoon cayenne pepper, and 1/2 teaspoon kosher salt in a large bowl; add 1 pound chicken thighs and turn to coat.
3. Trim 1 pound yellow squash, cut it into 1/2-inch-thick half-moons, and toss it in a second bowl with 1 tablespoon olive oil, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper.
4. Transfer the contents of both bowls to the prepared sheet pan in a single layer, leaving a little space between the pieces.
5. Roast for 20 minutes, rotate the pan, and roast for 5 minutes more, or until the thickest piece reaches 165°F and the vegetables are browned at the edges.
6. Remove the pan from the oven and rest everything for 5 minutes.
7. Divide between two plates, spoon the pan juices over each portion, and garnish with 2 tablespoons thinly sliced green onions.

Ingredients

• Certified Angus Beef Boneless Flank Steak

  12 ounces $14.99
• Fresh Large Green Bell Pepper

  1 pepper $1.50
• Fresh Sweet Corn on the Cob-Each

  1 ear $1.25
• La Preferida® Extra Long Grain Rice

  1/2 cup $2.49
• Garlic

  2 cloves $0.99
• Green Onions

  2 green onions $1.50
• Olive oil

  2 tablespoons
• Smoked paprika

  1 teaspoon
• Dried thyme

  1/2 teaspoon
• Garlic powder

  1/2 teaspoon
• Cayenne pepper

  1/8 teaspoon
• Kosher salt

  1 teaspoon
• Black pepper

  1/2 teaspoon
• Water

  1 cup
• Charles Smith Wines Boom Boom! Syrah Washington Red Wine

  1 bottle $24.99

Instructions

1. Heat a grill to medium-high. Slice 1 green bell pepper into wide strips, shuck 1 ear corn, mince 2 garlic cloves, and thinly slice 2 green onions.
2. Pat 12 ounces flank steak dry. Rub it with 1 tablespoon olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon dried thyme, 1/2 teaspoon garlic powder, 1/8 teaspoon cayenne, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper; let stand for 15 minutes while the grill heats.
3. While the steak rests, combine 1/2 cup rice, 1 cup water, 2 minced garlic cloves, and 1/4 teaspoon kosher salt in a small saucepan. Bring to a boil, cover, reduce the heat to low, and simmer for 15 minutes; remove from the heat and keep covered for 5 minutes.
4. Toss the strips from 1 green bell pepper and the shucked 1 ear corn with 1 tablespoon olive oil, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Grill them alongside the seasoned 12-ounce flank steak, turning occasionally; cook the vegetables for 6–8 minutes until charred and grill the steak for 4–6 minutes per side until it reaches 145°F.
5. Rest the grilled 12-ounce flank steak for 8 minutes. Cut the kernels from the grilled 1 ear corn, chop the grilled 1 green bell pepper, and fold both into the cooked 1/2 cup rice with 2 sliced green onions.
6. Slice the rested 12-ounce flank steak thinly against the grain, divide the pepper-corn rice between two plates, and arrange the steak over the top.

Ingredients

• Simple Truth Organic® Beef Tenderloin Steak

  7 oz $20.99
• Fresh Bagged Green Beans

  12 oz $3.99
• Yukon Gold Potatoes

  12 oz $1.49
• Shallots

  2 oz $4.49
• Simple Truth Organic® Thyme

  1 teaspoon leaves $2.79
• Olive oil

  2 tablespoons
• Unsalted butter

  1 tablespoon
• Kosher salt

  1 1/4 teaspoons
• Whole black peppercorns

  1 tablespoon
• Ground black pepper

  1/2 teaspoon
• Low-sodium beef broth

  1/2 cup
• Heavy cream

  1/3 cup
• Dijon mustard

  1 teaspoon

Instructions

1. Preheat the oven to 425°F. Halve 12 ounces Yukon Gold potatoes, toss with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon ground black pepper, and roast cut-side down on a rimmed sheet pan for 18 minutes.
2. Trim 12 ounces Fresh Bagged Green Beans and toss with 1/2 tablespoon olive oil, 1/4 teaspoon kosher salt, and 1/4 teaspoon ground black pepper. Add the 12 ounces green beans to the sheet pan and roast everything for 10–12 minutes more, until the vegetables are browned and tender.
3. Coarsely crush 1 tablespoon whole black peppercorns. Pat 7 ounces Simple Truth Organic® Beef Tenderloin Steak dry, season with 1/2 teaspoon kosher salt, and firmly press the 1 tablespoon crushed peppercorns onto all sides to form a crust. Heat 1/2 tablespoon olive oil in a skillet over medium-high heat and sear the 7 ounces steak for 3–4 minutes per side, until it reaches 130–135°F for medium-rare or the preferred doneness.
4. Transfer the meat to a board and rest for 8 minutes. Meanwhile, finely chop 2 ounces shallots. Melt 1 tablespoon unsalted butter in the skillet over medium heat and cook the 2 ounces shallots for 2 minutes. Pour in 1/2 cup low-sodium beef broth, scraping up the browned bits from the skillet, and simmer for 3 minutes. Stir in 1/3 cup heavy cream, 1 teaspoon Dijon mustard, and 1 teaspoon thyme leaves; simmer for 3 minutes until the sauce lightly coats a spoon.
5. Slice the rested meat across the grain and divide it between two warm plates. Arrange the hot roasted vegetables alongside and spoon the pan sauce over the meat.

Ingredients

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

  12 ounces $7.00
• Kroger® Sugar Snap Peas

  8 ounces $3.99
• Kroger® Basmati Rice

  3/4 cup $2.79
• Ginger Root

  1 tablespoon minced $4.99
• Garlic

  2 cloves $0.99
• Green Onions

  2 $1.50
• Water

  1 1/8 cups plus 3 tablespoons
• Kosher salt

  1/2 teaspoon
• Cornstarch

  2 teaspoons
• Black pepper

  1/4 teaspoon
• Low-sodium soy sauce

  2 1/2 tablespoons
• Oyster sauce

  1 tablespoon
• Rice vinegar

  2 teaspoons
• Honey

  1 teaspoon
• Toasted sesame oil

  1 teaspoon
• Neutral cooking oil

  2 tablespoons
• Charles Smith Wines Kungfu Girl Riesling Washington White Wine

  1 bottle, well chilled $14.99

Instructions

1. Pat 12 ounces shrimp dry, trim 8 ounces sugar snap peas, mince 1 tablespoon ginger and 2 garlic cloves, and thinly slice 2 green onions while keeping their white and green parts separate.
2. Rinse 3/4 cup basmati rice. Combine the 3/4 cup rice, 1 1/8 cups water, and 1/4 teaspoon kosher salt in a saucepan; bring to a boil, cover, and cook over low heat for 15 minutes. Remove from the heat and rest, covered, for 5 minutes.
3. Whisk 2 1/2 tablespoons low-sodium soy sauce, 1 tablespoon oyster sauce, 2 teaspoons rice vinegar, 1 teaspoon honey, 1 teaspoon toasted sesame oil, 1 teaspoon cornstarch, and 3 tablespoons water until smooth.
4. Toss 12 ounces shrimp with 1 teaspoon cornstarch, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Heat 1 tablespoon neutral cooking oil in a wok or large skillet over high heat; stir-fry the seasoned shrimp for 2 to 3 minutes, until opaque and cooked through, then transfer it to a plate.
5. Add 1 tablespoon neutral cooking oil to the hot wok. Stir-fry 8 ounces sugar snap peas for 2 minutes, then add 1 tablespoon minced ginger, 2 minced garlic cloves, and the white parts of 2 green onions; stir-fry for 30 seconds.
6. Return the cooked contents of the plate to the wok, whisk and add all of the prepared sauce, and toss for 1 to 2 minutes until glossy and thickened. Fold in the green parts of 2 green onions.
7. Fluff the cooked rice, divide it between 2 shallow bowls, spoon the stir-fry over the top, and serve immediately.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin

  1 lb $8.29
• Zucchini

  12 oz $1.29
• Private Selection® Petite Medley Snacking Tomatoes

  10 oz $3.50
• Jumbo Red Onion

  4 oz $2.29
• Kroger® Fresh Lemon

  1 lemon, yielding 1 tsp zest and 2 tbsp juice $4.99
• Garlic

  2 cloves $0.99
• Extra-virgin olive oil

  3 tbsp
• Dried oregano

  1½ tsp
• Kosher salt

  1 tsp
• Black pepper

  ½ tsp
• Parsley

  2 tbsp chopped $1.89
• Chateau Ste. Michelle Sauvignon Blanc Washington White Wine

  750 ml $7.97

Instructions

1. Slice 12 oz zucchini lengthwise into ½-inch planks, halve 10 oz tomatoes, thinly slice 4 oz red onion, mince 2 garlic cloves, chop 2 tbsp parsley, and zest and juice 1 lemon to yield 1 tsp zest and 2 tbsp juice.
2. Coat 1 lb pork tenderloin with 1 tbsp olive oil, 1 tsp lemon zest, 1 tbsp lemon juice, 2 minced garlic cloves, 1 tsp dried oregano, ½ tsp kosher salt, and ¼ tsp black pepper; marinate at room temperature for 15 minutes.
3. Preheat a grill to medium-high, about 425–450°F, and clean and oil the grates while the pork marinates.
4. Toss 12 oz zucchini planks with 1 tbsp olive oil, ¼ tsp kosher salt, and ⅛ tsp black pepper.
5. Grill the 1 lb marinated pork tenderloin for 16–20 minutes, turning every 4–5 minutes, until its center reaches 145°F; during the final 8 minutes, grill the 12 oz seasoned zucchini for 3–4 minutes per side. Rest the pork for 5 minutes.
6. Toss 10 oz halved tomatoes and 4 oz sliced red onion with 1 tbsp olive oil, 1 tbsp lemon juice, ½ tsp dried oregano, ¼ tsp kosher salt, ⅛ tsp black pepper, and 2 tbsp chopped parsley; slice the 1 lb rested pork and plate it with the 12 oz grilled zucchini and tomato-onion salad.