Careme

Ingredients

• Patagonia Pink Shrimp 16/20 (Previously Frozen)

  10 ounces, peeled and deveined $7.99
• Kroger® 100% Whole Grain Thin Spaghetti

  6 ounces $1.25
• Private Selection™ Fresh Petite Cherry Snacking Tomatoes

  10 ounces $3.50
• Garlic

  2 cloves $0.99
• Simple Truth Organic® Basil

  0.5 ounce $2.79
• Fresh Organic Lemon - Each

  1 lemon, yielding 1 teaspoon zest and 2 tablespoons juice $2.00
• Extra-virgin olive oil

  2 tablespoons
• Unsalted butter

  1 tablespoon
• Crushed red pepper flakes

  1/4 teaspoon
• Kosher salt

  2 teaspoons
• Black pepper

  1/4 teaspoon
• Water

  2 quarts
• Ruffino Lumina Pinot Grigio DOC Delle Venezie Italian White Wine

  1 bottle, chilled $11.99

Instructions

1. Spend 10 minutes on prep: pat 10 ounces shrimp dry, halve 10 ounces cherry tomatoes, mince 2 garlic cloves, tear 0.5 ounce basil, and zest 1 lemon to yield 1 teaspoon zest before juicing it to yield 2 tablespoons juice.
2. Bring 2 quarts water and 1 1/2 teaspoons kosher salt to a boil. Add 6 ounces spaghetti and cook until al dente according to the package timing; reserve 1/2 cup of the 2 quarts pasta cooking water, then drain.
3. Season 10 ounces shrimp with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat; cook the 10 ounces shrimp for 3 to 4 minutes, turning once, until opaque and 145°F, then transfer them to a plate.
4. Add 1 tablespoon olive oil and 10 ounces halved cherry tomatoes to the skillet; cook for 4 minutes until blistered and juicy. Add 2 minced garlic cloves and 1/4 teaspoon red pepper flakes, then stir for 30 seconds.
5. Add the reserved 1/2 cup pasta cooking water, 1 teaspoon lemon zest, 2 tablespoons lemon juice, and 1 tablespoon unsalted butter; simmer for 2 minutes until lightly emulsified.
6. Add the drained 6 ounces spaghetti, cooked 10 ounces shrimp, and 0.5 ounce torn basil; toss over medium heat for 1 to 2 minutes until the sauce coats the pasta.
7. Divide the shrimp pasta between two shallow bowls, arranging the blistered tomatoes and shrimp on top for plating.

Ingredients

• Simple Truth® Natural Ground Lamb

  12 oz $12.99
• Squash Yellow

  12 oz $1.29
• Kroger® Long Grain Rice

  1/2 cup $4.29
• Water

  3/4 cup
• Green Onions

  2 $1.50
• Fresh Organic Lime

  1 $1.50
• Olive oil

  1 tablespoon
• Brown sugar

  1 teaspoon
• Ground allspice

  1 teaspoon
• Dried thyme

  1/2 teaspoon
• Garlic powder

  1/2 teaspoon
• Smoked paprika

  1/2 teaspoon
• Ground cayenne

  1/8 teaspoon
• Kosher salt

  3/4 teaspoon
• Black pepper

  1/4 teaspoon

Instructions

1. Heat a grill to medium-high, about 425°F. Slice 12 ounces yellow squash lengthwise into 1/2-inch planks, thinly slice 2 green onions, and cut 1 lime in half.
2. Combine 1/2 cup long-grain rice, 3/4 cup water, and 1/4 teaspoon kosher salt in a small saucepan. Bring to a boil, cover, and simmer on low for 15 minutes; remove from the heat, rest covered for 5 minutes, then fold in 1 sliced green onion plus the zest and juice of 1/2 lime.
3. While the rice simmers, mix 12 ounces ground lamb with 1 sliced green onion, 1 teaspoon brown sugar, 1 teaspoon ground allspice, 1/2 teaspoon dried thyme, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/8 teaspoon ground cayenne, 1/4 teaspoon kosher salt, 1/4 teaspoon black pepper, and the zest and juice of 1/2 lime; shape into 4 equal patties.
4. Coat 12 ounces sliced yellow squash with 1 tablespoon olive oil and 1/4 teaspoon kosher salt. Grill over medium-high heat for 3 to 4 minutes per side, until browned and tender, then transfer to a platter.
5. Grill all 4 patties over medium-high heat for 4 to 5 minutes per side, until the centers reach 160°F; transfer them to a clean plate and rest for 5 minutes.
6. Divide the cooked yield from 1/2 cup dry rice, all 4 patties, and all 12 ounces grilled squash between 2 plates, placing 2 patties and 6 ounces squash on each plate.

Ingredients

• Coho Salmon Fillet (Farm Raised)

  12 ounces $7.99
• Fresh Sweet Corn on the Cob-Each

  2 ears $1.25
• Fresh California Yellow Peach – Each

  1 medium peach (about 6 ounces) $3.49
• Fresh Jalapeno Peppers

  1/2 pepper $2.99
• Green Onions

  2 green onions $1.50
• Fresh Organic Limes - Each

  1 lime $1.50
• Garlic

  1 clove $0.99
• Extra-virgin olive oil

  2 tablespoons
• Light brown sugar

  1 teaspoon
• Ground allspice

  1/2 teaspoon
• Smoked paprika

  1 teaspoon
• Dried thyme

  1/2 teaspoon
• Kosher salt

  3/4 teaspoon
• Ground black pepper

  1/4 teaspoon
• Chateau Ste. Michelle Vintage Select Riesling Washington White Wine

  1 bottle $7.97

Instructions

1. Heat the oven to 425°F and line a small rimmed baking sheet; cut the kernels from 2 ears corn, dice 1 medium peach (about 6 ounces), mince 1/2 jalapeño pepper, thinly slice 2 green onions, mince 1 garlic clove, and juice 1 lime.
2. Mix 1 tablespoon extra-virgin olive oil, 1 teaspoon light brown sugar, 1/2 teaspoon ground allspice, 1 teaspoon smoked paprika, 1/2 teaspoon dried thyme, 1 minced garlic clove, 1/2 teaspoon kosher salt, and 1/4 teaspoon ground black pepper into a paste.
3. Place 12 ounces coho salmon skin-side down on the prepared baking sheet, coat the top with all of the spice paste, and roast for 10–14 minutes, until the thickest part reaches 145°F.
4. While the fish roasts, heat 1 teaspoon extra-virgin olive oil in a skillet over medium-high heat; add the kernels from 2 ears corn and cook for 6–8 minutes, stirring occasionally, until crisp-tender and lightly charred.
5. Combine the charred kernels from 2 ears corn with 1 diced medium peach (about 6 ounces), 1/2 minced jalapeño pepper, 2 sliced green onions, the juice of 1 lime, 2 teaspoons extra-virgin olive oil, and 1/4 teaspoon kosher salt.
6. Rest 12 ounces roasted coho salmon for 3 minutes, divide it between 2 plates, and serve all of the corn-peach salsa alongside.

Ingredients

• Simple Truth® Natural Ground Lamb

  12 ounces $12.99
• Mahatma Thai Fragrant Jasmine Rice

  3/4 cup dry $4.99
• Water

  1 1/4 cups
• Cucumber

  1 medium $0.99
• Fresh Jalapeno Pepper

  1 small $2.99
• Fresh Organic Lime

  1, yielding 2 tablespoons juice $1.50
• Rice vinegar

  1 tablespoon
• Light brown sugar

  2 teaspoons
• Kosher salt

  1/2 teaspoon
• Neutral cooking oil

  1 teaspoon
• Garlic

  2 cloves $0.99
• Ginger Root

  1 tablespoon grated $4.99
• Fish sauce

  1 1/2 tablespoons
• Low-sodium soy sauce

  1 tablespoon
• Ground black pepper

  1/4 teaspoon
• Green Onions

  2 $1.50
• Mint

  1/4 cup chopped leaves $1.49
• Chateau Ste. Michelle Eroica Riesling Washington White Wine

  1 bottle $25.99

Instructions

1. Thinly slice 1 medium cucumber and 1/2 small jalapeño. Toss them with 1 tablespoon lime juice, 1 tablespoon rice vinegar, 1 teaspoon light brown sugar, and 1/4 teaspoon kosher salt; let pickle for at least 20 minutes while preparing dinner.
2. Rinse 3/4 cup dry jasmine rice. Bring it to a boil with 1 1/4 cups water and 1/4 teaspoon kosher salt, cover, and cook over low heat for 15 minutes; remove from the heat and let stand, covered, for 5 minutes.
3. While the rice cooks, thinly slice 2 green onions and chop 1/4 cup mint leaves; reserve them for serving. Mince 2 garlic cloves, grate 1 tablespoon ginger, and finely chop 1/2 small jalapeño.
4. Heat 1 teaspoon neutral cooking oil in a large skillet over medium-high heat. Add 12 ounces ground lamb in an even layer and sear undisturbed for 3 minutes; break it into bite-size crumbles and cook for 4 to 5 minutes, until browned and it reaches 160°F.
5. Stir in 2 minced garlic cloves, 1 tablespoon grated ginger, and 1/2 finely chopped jalapeño; cook for 1 minute. Add 1 tablespoon lime juice, 1 1/2 tablespoons fish sauce, 1 tablespoon low-sodium soy sauce, 1 teaspoon light brown sugar, and 1/4 teaspoon ground black pepper; toss for 2 minutes, until glossy.
6. Divide the cooked components between two bowls, drain and arrange the pickles on top, and finish with the prepared green onions and mint before serving.