Careme

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced)

  12 ounces $9.99
• Fresh Sweet Corn on the Cob-Each

  2 ears $0.99
• Private Selection® Walla Walla Sweet Onions

  1/4 medium onion $3.99
• Fresh Organic Limes - Each

  1 $1.29
• Organic Cilantro

  1/2 cup loosely packed, divided $1.69
• Fresh Jalapeno Peppers

  1 small $1.99
• Simple Truth Organic® Garlic Bulbs

  1 clove $1.99
• Plain Greek yogurt

  1/3 cup
• Olive oil

  2 tablespoons, divided
• Ground cumin

  1 teaspoon
• Smoked paprika

  1/2 teaspoon
• Dried oregano

  1/2 teaspoon
• Kosher salt

  3/4 teaspoon, divided
• Black pepper

  1/4 teaspoon

Instructions

1. Preheat a grill to medium-high, about 425°F. Husk the corn, finely dice the Walla Walla onion, chop 2 tablespoons cilantro, mince the garlic, and halve the lime; seed the jalapeño for a milder sauce.
2. Pat the rockfish dry. Mix 1 tablespoon olive oil with the cumin, paprika, oregano, garlic, 1/2 teaspoon salt, black pepper, and juice from half the lime; rub over the fish and let it stand for 10 minutes while the grill heats.
3. Blend or finely chop the remaining cilantro and jalapeño, then mix with the yogurt, juice from the remaining lime half, and a pinch of salt. Refrigerate the green sauce until serving.
4. Rub the corn with 1 teaspoon olive oil. Grill for 10–12 minutes, turning every few minutes, until tender and lightly charred; transfer to a cutting board to cool briefly.
5. Oil a grill basket or a double layer of heavy-duty foil with the remaining olive oil. Grill the rockfish with the lid closed for 3–4 minutes per side, turning carefully, until opaque and it reaches 145°F; rest for 3 minutes.
6. Cut the kernels from the cobs and toss with the diced Walla Walla onion, chopped cilantro, a spoonful of the green sauce, and any remaining lime juice; taste and adjust the salt.
7. Spoon the warm corn salad onto two plates, add the grilled rockfish, and finish with generous drizzles of cilantro-jalapeño sauce and extra cilantro.

Ingredients

• Ground Pork

  8 oz $2.99
• Kroger® Trimmed Green Beans BIG DEAL!

  12 oz $6.00
• Kroger® Long Grain Brown Rice

  1/2 cup dry $0.99
• Green Onions

  3, thinly sliced $1.19
• Kroger® Whole Garlic Bulbs

  2 cloves, minced $2.49
• Organic Ginger Root

  1 tablespoon grated $3.99
• Low-sodium soy sauce

  2 tablespoons
• Rice vinegar

  1 tablespoon
• Honey

  1 teaspoon
• Cornstarch

  1 teaspoon
• Water

  1/4 cup, plus water for rice
• Neutral cooking oil

  1 tablespoon
• Toasted sesame oil

  1 teaspoon
• Crushed red pepper flakes

  1/4 teaspoon, optional

Instructions

1. Trim the green beans and cut them into 2-inch lengths; slice the green onions, mince the garlic, grate the ginger, and rinse the brown rice.
2. Combine the rice with water according to its package directions. Bring to a boil, cover, and cook until tender, about 35–40 minutes; rest covered for 5 minutes.
3. While the rice cooks, whisk the soy sauce, rice vinegar, honey, cornstarch, 1/4 cup water, sesame oil, and optional red pepper flakes until smooth.
4. Heat a large skillet or wok over high heat. Add the neutral oil and green beans, then stir-fry until bright green and blistered but still crisp-tender, 5–6 minutes; transfer to a plate.
5. Add the pork to the hot pan and stir-fry, breaking it into small pieces, until browned and it reaches 160°F, about 5 minutes. Add the garlic, ginger, and white parts of the green onions; cook for 30 seconds.
6. Return the beans to the pan, stir the sauce again, and pour it in. Toss for 1–2 minutes, until glossy and lightly thickened.
7. Fluff the brown rice, divide it between two bowls, and top with the pork and green-bean stir-fry; finish with the green onion tops.

Ingredients

• Simple Truth® Mild Italian Chicken Sausage

  6 oz, casings removed if needed $5.99
• Kroger® 100% Whole Grain Rotini

  5 oz $1.33
• Zucchini

  1 lb, halved and sliced $1.79
• Fresh Roma Tomato

  8 oz, diced $1.49
• Private Selection® Walla Walla Sweet Onions

  1/2 medium onion, thinly sliced $3.99
• Kroger® Whole Garlic Bulbs

  2 cloves, minced $2.49
• Fresh Organic Lemon

  1/2 lemon $1.29
• Olive oil

  1 tablespoon
• Dried oregano

  1 teaspoon
• Red pepper flakes

  1/4 teaspoon, optional
• Grated Parmesan cheese

  1/4 cup
• Kosher salt and black pepper

  to taste

Instructions

1. Bring a medium pot of salted water to a boil. Meanwhile, slice the Walla Walla onion and zucchini, dice the tomatoes, mince the garlic, and remove the sausage casings if necessary.
2. Cook the rotini until just al dente according to the package directions, reserving 3/4 cup pasta water before draining.
3. Heat the olive oil in a large skillet over medium-high heat. Add the sausage and sauté for 5–7 minutes, breaking it into bite-size pieces, until browned and cooked to 165°F.
4. Add the onion and zucchini with a pinch of salt. Sauté for 5–6 minutes, stirring occasionally, until the zucchini is lightly golden but still firm.
5. Stir in the garlic, oregano, red pepper flakes, and tomatoes; cook for 2–3 minutes, just until the tomatoes begin releasing their juices.
6. Add the drained pasta, Parmesan, juice from the lemon half, and 1/4 cup reserved pasta water. Toss for 1–2 minutes, adding more pasta water as needed to create a glossy sauce; season with salt and pepper.
7. Plate the pasta in shallow bowls and finish with additional black pepper and Parmesan, if desired.