Careme

Ingredients

• Kroger® Large Raw Shrimp Peeled & Deveined Tail Off

  12 oz $6.00
• Kroger® Mini Sweet Peppers BIG DEAL!

  10 to 12 mini peppers, about 10 oz $6.00
• Green Cabbage

  2 cups thinly shredded $1.49
• Private Selection® Petite Medley Snacking Tomatoes

  1 cup quartered $3.50
• Fresh Medium Ripe Avocado

  1, diced $1.50
• Organic Cilantro

  1/2 cup chopped, divided $1.69
• Fresh Organic Limes

  2, divided $1.50
• Fresh Jalapeno Peppers

  1 small, seeded and minced $2.99
• Green Onions

  2, thinly sliced $1.50
• Small corn or flour tortillas

  6
• Olive oil or neutral oil

  2 tablespoons, divided
• Chili powder

  1 teaspoon
• Ground cumin

  1/2 teaspoon
• Smoked paprika

  1/2 teaspoon
• Garlic powder

  1/2 teaspoon
• Kosher salt

  3/4 teaspoon, divided
• Black pepper

  1/4 teaspoon
• Abacela Albarino

  750 ml $19.99

Instructions

1. Heat a grill or grill pan to medium-high. Pat the shrimp very dry; shred the cabbage, quarter the tomatoes, dice the avocado, mince the jalapeño, slice the green onions, chop the cilantro, and cut 1 lime into wedges.
2. In a bowl, toss the shrimp with 1 tablespoon oil, chili powder, cumin, smoked paprika, garlic powder, 1/2 teaspoon salt, black pepper, and the juice of 1/2 lime; let it sit while the grill heats, about 10 minutes.
3. Make the quick salsa by gently mixing the tomatoes, avocado, jalapeño, green onions, half the cilantro, juice of 1/2 lime, and a pinch of salt; set aside.
4. Toss the mini peppers with the remaining 1 tablespoon oil and a pinch of salt. Grill them, turning occasionally, until blistered and tender-crisp, 6 to 8 minutes; move to a platter and squeeze with a little lime.
5. Grill the shrimp in a single layer, using skewers or a grill basket if helpful, until lightly charred, opaque, and cooked through, about 2 minutes per side.
6. Warm the tortillas on the grill for 20 to 30 seconds per side, then toss the cabbage with the remaining cilantro, a squeeze of lime, and a tiny pinch of salt.
7. Plate the tacos with cabbage, grilled shrimp, and avocado-tomato salsa, then serve with the charred mini peppers and extra lime wedges alongside.

Ingredients

• Fresh Alaskan Copper River Sockeye Salmon

  12 ounces, cut into 2 portions $19.99
• Private Selection® Petite Red and Gold Gourmet Potatoes

  12 ounces, halved $3.99
• Green Asparagus

  8 ounces, trimmed $2.99
• Shallots

  1 small shallot, finely minced $4.49
• Fresh Large Lemon

  1 lemon, zested and juiced $1.25
• Simple Truth Organic® Baby Dill

  1 tablespoon chopped $2.79
• Olive oil

  1 1/2 tablespoons
• Unsalted butter

  4 tablespoons, cold and cubed
• Dijon mustard

  1 teaspoon
• Dry white wine

  1/4 cup
• Kosher salt

  to taste
• Black pepper

  to taste

Instructions

1. Preheat the oven to 425°F. Halve the petite potatoes, trim the asparagus, mince the shallot, zest and juice the lemon, chop the dill, and pat the salmon very dry.
2. On a rimmed sheet pan, toss the potatoes with 1 tablespoon olive oil, salt, and pepper; arrange cut-side down and roast for 20 minutes until beginning to brown.
3. Push the potatoes to one side of the pan. Toss the asparagus with the remaining 1/2 tablespoon olive oil, salt, pepper, and a little lemon zest, then spread it on the open side and roast for 6 minutes.
4. Season the salmon with salt, pepper, and a pinch of lemon zest. Place the salmon skin-side down among the vegetables and roast for 8 to 10 minutes, until it flakes and reaches 145°F in the thickest part; rest for 5 minutes.
5. While the salmon roasts, simmer the shallot, white wine, and 1 tablespoon lemon juice in a small saucepan over medium heat until reduced to about 1 tablespoon, 5 to 6 minutes.
6. Lower the heat and whisk in the cold butter a few cubes at a time until glossy. Whisk in the Dijon mustard and dill, then season with salt, pepper, and more lemon juice if desired.
7. Plate the salmon with the roasted potatoes and asparagus, spoon the lemon-Dijon butter sauce over the fish, and finish with any remaining dill and lemon zest.

Ingredients

• Simple Truth® Natural Boneless & Skinless Fresh Chicken Thighs Griller Pack BIG DEAL!

  1 lb, cut into 1 1/2-inch pieces $4.49
• Kroger® Tender Baby Spinach Bag Salad

  8 oz $2.49
• Simple Truth Organic® Basmati Rice

  1 cup $2.99
• Private Selection® Petite Medley Snacking Tomatoes

  1 cup, halved $3.50
• Jumbo Yellow Onions

  1 small onion, finely diced $1.49
• Garlic

  3 cloves, minced $0.79
• Ginger Root

  1 tablespoon, grated $4.99
• Organic Cilantro

  1/4 cup chopped, plus more for serving $1.69
• Fresh Large Lemon - Each

  1/2 lemon, cut into wedges $1.25
• Neutral oil or ghee

  2 tablespoons
• Ground cumin

  1 teaspoon
• Ground coriander

  1 teaspoon
• Garam masala

  1 teaspoon, divided
• Ground turmeric

  1/2 teaspoon
• Cayenne or Kashmiri chile powder

  1/4 teaspoon, or to taste
• Kosher salt

  1 teaspoon, plus more to taste
• Water

  2 1/4 cups, divided

Instructions

1. Rinse the basmati rice until the water runs mostly clear; finely dice the onion, mince the garlic, grate the ginger, halve the tomatoes, chop the cilantro, and cut the chicken thighs into bite-size pieces.
2. Combine the rice, 1 1/2 cups water, and a pinch of salt in a small saucepan; bring to a boil, cover, reduce to low, and cook for 15 minutes, then turn off the heat and let it steam covered for 5 minutes.
3. While the rice cooks, heat the oil or ghee in a wide skillet or Dutch oven over medium-high heat; season the chicken with 1/2 teaspoon salt, add it to the pan, and brown for 4 to 5 minutes, stirring once or twice.
4. Reduce the heat to medium, add the onion, and cook for 5 minutes until softened; stir in the garlic, ginger, cumin, coriander, turmeric, cayenne, and 1/2 teaspoon garam masala and cook for 30 seconds until fragrant.
5. Add the halved tomatoes and 1/2 cup water, scraping up the browned bits; cover and simmer for 10 to 12 minutes, until the chicken is cooked through and reaches 165°F.
6. Add the baby spinach by handfuls, stirring until wilted, then simmer uncovered for 3 to 5 minutes until saucy; stir in the remaining 1/2 teaspoon garam masala, chopped cilantro, and a squeeze of lemon, then adjust salt to taste.
7. Fluff the rice, spoon it into shallow bowls, ladle the chicken saag over the top, and finish with extra cilantro and lemon wedges.