Careme

Ingredients

• Draper Valley All Natural Fresh Chicken Leg Quarters

  1½ pounds, about 2 leg quarters $2.99
• Fresh Large Green Bell Pepper

  1 pepper $1.50
• Red Potatoes

  12 ounces $1.29
• Olive oil

  2 tablespoons
• Chili powder

  2 teaspoons
• Ground cumin

  1 teaspoon
• Smoked paprika

  1 teaspoon
• Garlic powder

  ½ teaspoon
• Dried oregano

  ½ teaspoon
• Kosher salt

  2½ teaspoons
• Seghesio Family Vineyards Zinfandel

  1 bottle $23.99

Instructions

1. Heat the oven to 425°F. Pat 1½ pounds chicken leg quarters dry, season them all over with 1½ teaspoons kosher salt, and let them stand while preparing the vegetables.

2. Cut 12 ounces red potatoes into 1-inch wedges and cut 1 green bell pepper into wide strips. Mix 2 teaspoons chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, ½ teaspoon garlic powder, and ½ teaspoon dried oregano to make 5 teaspoons spice blend.

3. Toss 12 ounces prepared red potatoes with 2 teaspoons olive oil, 1 teaspoon spice blend, and ¾ teaspoon kosher salt; spread them over a large rimmed sheet pan.

4. Rub 1½ pounds seasoned chicken leg quarters with 2 teaspoons olive oil and 3 teaspoons spice blend. Nestle them skin-side up among the potatoes and oven-roast for 20 minutes.

5. Toss 1 prepared green bell pepper with 2 teaspoons olive oil, 1 teaspoon spice blend, and ¼ teaspoon kosher salt. Add it to the pan and oven-roast everything for 20–22 minutes more, until the potatoes are tender and the thickest part of the chicken reaches at least 175°F without touching bone.

6. Rest the sheet-pan dinner for 5 minutes, then divide it between 2 plates with one bone-in chicken portion per person.

Ingredients

• Certified Angus Beef Tri Tip Steak (2 Steak per Pack)

  1 lb $12.99
• Fresh Sweet Corn on the Cob-Each

  2 ears $1.25
• Earthbound Farm Green Onions

  2 green onions $1.50
• Olive oil

  1 1/2 tablespoons
• Kosher salt

  2 teaspoons
• Black pepper

  3/4 teaspoon
• Finely ground coffee

  1 tablespoon
• Light brown sugar

  1 tablespoon
• Smoked paprika

  1 tablespoon
• Garlic powder

  1/2 teaspoon
• Unsalted butter, softened

  1 tablespoon
• Dusted Valley Vineyards Boomtown Syrah

  1 bottle $13.99

Instructions

1. Preheat the grill to medium, about 400°F, for 10 minutes. Thinly slice 2 green onions and mash them into 1 tablespoon softened unsalted butter; set aside.

2. Pat 1 lb Certified Angus Beef Tri Tip Steak dry and coat it with 1 tablespoon olive oil. Combine 1 1/2 teaspoons kosher salt, 1/2 teaspoon black pepper, 1 tablespoon finely ground coffee, 1 tablespoon light brown sugar, 1 tablespoon smoked paprika, and 1/2 teaspoon garlic powder, then press the mixture firmly over every side of the 1 lb tri-tip.

3. Shuck 2 ears Fresh Sweet Corn on the Cob, brush them with 1/2 tablespoon olive oil, and season them with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.

4. Place 1 lb seasoned tri-tip and 2 seasoned ears corn on the grill at the same time. Grill the 1 lb tri-tip for 5 to 7 minutes per side, moving it away from flare-ups, until its center reaches 130–135°F for medium-rare; turn the 2 ears corn every 2 to 3 minutes and remove them after 10 to 12 minutes, once tender and charred.

5. Transfer 1 lb grilled tri-tip to a board and rest it for 10 minutes. Slather 2 hot ears corn with the scallion butter made from 1 tablespoon unsalted butter and 2 green onions.

6. Thinly slice 1 lb rested tri-tip against the grain, divide it between two plates, and serve each portion with 1 ear scallion-buttered corn.

Ingredients

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

  12 oz $7.00
• Zucchini

  12 oz $2.69
• Kroger® Long Grain Rice

  1/2 cup dry $4.29
• Water

  1 cup
• Extra-virgin olive oil

  2 tablespoons
• Garlic

  5 cloves $1.29
• Lemon

  1, yielding 1 teaspoon zest and 2 tablespoons juice $4.99
• Fresh flat-leaf parsley

  1/4 cup chopped
• Smoked paprika

  1 teaspoon
• Crushed red pepper flakes

  1/4 teaspoon
• Kosher salt

  1 1/2 teaspoons
• Black pepper

  1/4 teaspoon

Instructions

1. Pat 12 ounces shrimp dry. Slice 12 ounces zucchini into half-moons, mince 5 garlic cloves, zest and juice 1 lemon to yield 1 teaspoon zest and 2 tablespoons juice, and chop 1/4 cup parsley.

2. Combine 1/2 cup dry rice, 1 cup water, and 1/2 teaspoon kosher salt in a small saucepan. Bring to a boil, cover, reduce the heat to low, and cook for 18 minutes; remove from the heat and rest, covered, for 5 minutes.

3. While the rice cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 12 ounces sliced zucchini, 1/2 teaspoon kosher salt, and 1/8 teaspoon black pepper; sauté for 5–6 minutes until deeply golden but still firm, then transfer to a plate.

4. Reduce the heat to medium and add 1 tablespoon olive oil, 5 minced garlic cloves, 1 teaspoon smoked paprika, and 1/4 teaspoon crushed red pepper flakes to the skillet. Cook for 30 seconds, then add 12 ounces shrimp, 1/2 teaspoon kosher salt, and 1/8 teaspoon black pepper; sauté for 3–4 minutes, until opaque and cooked through.

5. Return the reserved vegetables to the skillet and add 1 teaspoon lemon zest, 2 tablespoons lemon juice, and 1/4 cup chopped parsley. Toss over medium heat for 1 minute, then remove from the heat.

6. Fluff about 1 1/2 cups cooked rice and divide it between two shallow bowls; spoon the full skillet mixture evenly over the rice and serve immediately.

Ingredients

• Kroger® Wild Caught Sea Scallops Frozen, thawed

  12 ounces $23.99
• Organic Green Beans

  8 ounces $3.99
• Private Selection® Petite Gold Gourmet Potatoes

  12 ounces $3.50
• Shallot

  1 ounce (about 1 small) $4.49
• Dry white wine

  1/2 cup
• Unsalted butter

  8 tablespoons
• Neutral high-heat cooking oil

  1 tablespoon
• Dijon mustard

  1 teaspoon
• Fresh lemon juice

  1 teaspoon
• Water

  6 cups
• Kosher salt

  34 grams
• Black pepper

  1/2 teaspoon

Instructions

1. Pat 12 ounces thawed scallops very dry and remove any side muscles. Halve 12 ounces petite gold potatoes, trim 8 ounces green beans, and finely mince 1 ounce shallot.

2. Bring 6 cups water and 28 grams kosher salt to a boil in a large saucepan. Add 12 ounces potatoes and boil for 11 minutes; add 8 ounces green beans to the same pan and boil both vegetables for 4 minutes, until the potatoes are tender and the beans are crisp-tender. Drain everything together thoroughly.

3. Return 12 ounces potatoes and 8 ounces green beans to the warm pan. Toss the vegetables together with 2 tablespoons unsalted butter, 2 grams kosher salt, and 1/4 teaspoon black pepper; cover and keep warm off the heat.

4. Combine 1 ounce minced shallot and 1/2 cup dry white wine in a small saucepan. Simmer over medium heat for 5–6 minutes, until about 2 tablespoons liquid remain. Reduce the heat to its lowest setting and whisk in 1 teaspoon Dijon mustard, followed by 5 tablespoons unsalted butter one tablespoon at a time. Remove from the heat and whisk in 1 teaspoon lemon juice.

5. Season 12 ounces dry scallops with 4 grams kosher salt and 1/4 teaspoon black pepper. Heat 1 tablespoon neutral high-heat cooking oil in a large skillet over medium-high heat; sear the scallops without moving for 2 minutes, then turn and cook for 1 minute. Add 1 tablespoon unsalted butter and baste the scallops for 30 seconds, until golden, opaque, and 145°F at the center.

6. Divide the medley made from 12 ounces potatoes and 8 ounces green beans between two warm plates. Arrange 12 ounces seared scallops alongside it, spoon the full batch of shallot beurre blanc over the scallops, and serve immediately.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin

  1 pound $3.99
• Kroger® Trimmed Green Beans BIG DEAL!

  12 ounces $6.00
• red potatoes

  12 ounces $1.29
• shallot

  2 ounces (about 1 small) $4.49
• olive oil

  2 1/2 tablespoons
• kosher salt

  1 1/2 teaspoons
• ground black pepper

  3/4 teaspoon
• dried thyme

  1/2 teaspoon
• low-sodium chicken broth

  1/2 cup
• Dijon mustard

  1 1/2 tablespoons
• apple cider vinegar

  1 tablespoon
• unsalted butter

  1 tablespoon
• The Four Graces Pinot Noir Oregon Red Wine

  1 bottle $25.99

Instructions

1. Heat the oven to 425°F. Halve 12 ounces red potatoes, toss them 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 15 minutes.

2. Meanwhile, pat 1 pound pork tenderloin dry and season it with 3/4 teaspoon kosher salt, 1/4 teaspoon ground black pepper, and 1/2 teaspoon dried thyme. Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat and sear the pork for 6 to 8 minutes, turning to brown all sides.

3. Trim 12 ounces green beans and toss them with 1/2 tablespoon olive oil, 1/4 teaspoon kosher salt, and 1/4 teaspoon ground black pepper. Turn the potatoes, add the beans to the sheet pan, and place both the sheet pan and skillet in the oven; roast for 12 to 15 minutes, until the pork reaches 145°F and the potatoes are tender.

4. Transfer the roasted 1-pound pork tenderloin to a cutting board and let it rest for 5 minutes while making the sauce.

5. Return the skillet to medium heat, add 2 ounces minced shallot, and cook for 1 minute. Stir in 1/2 cup low-sodium chicken broth, 1 1/2 tablespoons Dijon mustard, and 1 tablespoon apple cider vinegar; simmer for 3 minutes, then remove from the heat and whisk in 1 tablespoon unsalted butter.

6. Slice the rested 1-pound pork tenderloin and divide it between two plates with 12 ounces roasted red potatoes and 12 ounces roasted green beans; spoon the Dijon-thyme pan sauce over the pork.