Careme

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced)

  12 ounces $6.99
• Zucchini

  1 pound, cut lengthwise into 1/2-inch planks $1.29
• Fresh on-the-vine red tomatoes

  8 ounces, diced $1.99
• Walla Walla sweet onion

  1/4 cup, finely chopped $3.99
• Pearl couscous

  6 ounces $2.49
• Garlic

  2 cloves, minced $0.79
• Golden raisins

  2 tablespoons
• Capers, drained

  1 1/2 tablespoons
• Red wine vinegar

  1 1/2 tablespoons
• Extra-virgin olive oil

  2 1/2 tablespoons, divided
• Dried oregano

  1 teaspoon
• Crushed red pepper flakes

  1/4 teaspoon
• Water or low-sodium chicken broth

  1 1/4 cups
• Kosher salt

  3/4 teaspoon, plus more to taste
• Black pepper

  1/2 teaspoon

Instructions

1. Heat a clean grill to medium-high, about 425°F. Chop the tomatoes and onion, mince the garlic, slice the zucchini, and pat the rockfish dry; use an oiled fish basket, grill tray, or sheet of heavy-duty foil for the delicate fillets.
2. Combine the tomatoes, onion, raisins, capers, vinegar, 1 tablespoon olive oil, half the garlic, 1/2 teaspoon oregano, and the pepper flakes. Season lightly with salt and let the agrodolce relish stand while everything cooks.
3. Bring the water or broth to a boil in a small covered saucepan. Stir in the couscous and a pinch of salt, cover, and simmer over low heat until tender, 10–12 minutes; remove from the heat and keep covered.
4. Toss the zucchini with 1/2 tablespoon olive oil, the remaining garlic and oregano, and a pinch each of salt and pepper. Grill until browned and crisp-tender, 3–4 minutes per side, then transfer to a platter.
5. Brush the rockfish with the remaining 1 tablespoon olive oil and season with the remaining salt and pepper. Grill covered until opaque, easily flaked, and 145°F at the thickest point, about 6–8 minutes depending on thickness; rest for 2 minutes.
6. Fluff the couscous and divide it between two plates. Add the grilled zucchini and rockfish, then spoon the tomato-caper agrodolce generously over the fish and serve.

Ingredients

• Ground Pork

  8 oz $2.99
• Bok Choy

  12 oz $2.99
• Chuka Soba Chow Mein Noodles

  6 oz $4.59
• Green Onions

  3, thinly sliced with whites and greens separated $1.19
• Garlic

  3 cloves, minced $0.79
• Fresh Peeled Ginger

  1 tablespoon, finely grated $3.99
• Low-sodium soy sauce

  3 tablespoons
• Rice vinegar

  1 1/2 tablespoons
• Brown sugar

  2 teaspoons
• Cornstarch

  1 teaspoon
• Toasted sesame oil

  1 teaspoon
• Neutral cooking oil

  1 tablespoon
• Crushed Sichuan peppercorns

  1/2 teaspoon
• Red pepper flakes

  1/4 to 1/2 teaspoon

Instructions

1. Separate the bok choy stems from the leaves; slice the stems crosswise and roughly chop the leaves. Mince the garlic, grate the ginger, and slice the green onions.
2. Whisk the soy sauce, rice vinegar, brown sugar, cornstarch, sesame oil, Sichuan peppercorns, red pepper flakes, and 2 tablespoons water in a small bowl.
3. Bring a pot of water to a boil on the stove. Cook the noodles until just tender according to the package directions, then drain and rinse briefly under cool water.
4. Heat the neutral oil in a large skillet or wok over medium-high heat. Add the pork and cook for 5 to 6 minutes, breaking it into small browned pieces, until it reaches 160°F.
5. Add the bok choy stems and green-onion whites; stir-fry for 2 minutes. Add the garlic and ginger, then stir-fry for 30 seconds until fragrant.
6. Add the bok choy leaves, noodles, and sauce. Toss over high heat for 2 to 3 minutes, until the greens wilt and the glossy sauce coats everything.
7. Divide between two shallow bowls and finish with the reserved green-onion tops.

Ingredients

• Simple Truth® Natural Boneless Skinless Fresh Chicken Breast Family Pack BIG DEAL!

  12 oz $3.99
• Fresh Sweet Corn on the Cob-Each

  2 ears, shucked and halved crosswise $0.75
• Zucchini

  12 oz, cut into thick spears $1.29
• Private Selection® Walla Walla Sweet Onions

  1/2 medium onion, cut into wedges $3.99
• Olive oil

  2 tablespoons
• Dijon or yellow mustard

  1 tablespoon
• Smoked paprika

  1 teaspoon
• Garlic powder

  3/4 teaspoon
• Honey

  2 teaspoons
• Hot sauce

  1 teaspoon, or to taste
• Kosher salt

  3/4 teaspoon
• Black pepper

  1/4 teaspoon

Instructions

1. Heat the oven to 425°F and line a large rimmed sheet pan with foil or parchment. Pat the chicken dry and pound any thick portions until the breasts are an even 3/4 inch thick.
2. Whisk the olive oil, mustard, smoked paprika, garlic powder, salt, and black pepper together. In a separate small bowl, combine the honey and hot sauce.
3. Arrange the corn and onion on the prepared pan, brush with about one-third of the mustard mixture, and roast for 10 minutes.
4. Turn the corn, then add the chicken and zucchini in a single layer. Brush everything with the remaining mustard mixture and roast for 15 minutes.
5. Spoon the hot-honey mixture over the chicken and corn. Roast for another 3–7 minutes, until the chicken reaches 165°F in its thickest part and the vegetables are browned and tender.
6. Rest the chicken on the pan for 5 minutes, then slice it across the grain.
7. Plate the sliced chicken with roasted corn, zucchini, and sweet onion, spooning the seasoned pan juices over the top.