Careme

Ingredients

• Foster Farms Fresh & Natural Cage Free Boneless Skinless Chicken Breast Fillets

  12 oz $2.99
• Kroger® Sweet Corn on the Cob

  2 ears $4.99
• Zucchini

  8 oz $1.79
• Fresh Roma Tomato

  8 oz $1.29
• Jumbo Red Onions

  2 oz $1.19
• Fresh Jalapeno Peppers

  1 small pepper $1.99
• Olive oil

  2 tbsp
• Lime juice

  2 1/2 tbsp
• Chopped fresh cilantro

  1/4 cup
• Plain Greek yogurt

  2 tbsp
• Chili powder

  1 1/2 tsp
• Ground cumin

  1 tsp
• Garlic

  1 clove
• Kosher salt

  1 3/4 tsp
• Black pepper

  1/4 tsp

Instructions

1. Preheat a clean grill to medium-high, about 425°F, for 10 minutes. If the chicken fillets vary greatly in thickness, pound the thicker sections to an even 1/2 inch.

2. Pat 12 oz chicken breast fillets dry. Season the chicken evenly with:

   • 2 tsp olive oil
   • 1 tsp chili powder
   • 1 tsp ground cumin
   • 1 clove garlic, finely grated
   • 3/4 tsp kosher salt
   • 1/4 tsp black pepper

   Set aside while preparing the vegetables.

3. Shuck 2 ears corn and brush them with 2 tsp olive oil. Cut 8 oz zucchini lengthwise into 1/2-inch planks; brush with 2 tsp olive oil and season with 1/4 tsp kosher salt.

4. Grill the prepared chicken with the lid closed for 5–7 minutes per side, until browned and the thickest part reaches 165°F. Grill the prepared corn for 8–10 minutes, turning every few minutes, and the prepared zucchini for 3–4 minutes per side. Transfer everything to a clean platter as it finishes.

5. Rest the grilled chicken for 5 minutes. Meanwhile, chop the grilled zucchini and combine it with:

   • 8 oz Roma tomato, diced
   • 2 oz red onion, finely diced
   • 1 small jalapeño, seeded and minced
   • 1 1/2 tbsp lime juice
   • 2 tbsp chopped cilantro
   • 1/2 tsp kosher salt

   Toss to make the grilled-zucchini salsa.

6. Stir together the street-corn sauce using:

   • 2 tbsp plain Greek yogurt
   • 1 tbsp lime juice
   • 1/2 tsp chili powder
   • 2 tbsp chopped cilantro
   • 1/4 tsp kosher salt

   Spoon it over the grilled corn.

7. Slice the rested chicken across the grain. Plate it with the street corn and grilled-zucchini salsa, spooning any accumulated chicken juices over the sliced meat.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin

  1 pound $4.99
• Fresh Roma Tomato

  1 pound $1.29
• Private Selection™ Medium Hatch Chile Peppers

  8 ounces $1.79
• Jumbo Sweet Onions

  8 ounces $1.19
• garlic

  2 cloves
• extra-virgin olive oil

  2 tablespoons
• ancho chile powder

  1 teaspoon
• unsweetened cocoa powder

  1 teaspoon
• ground cumin

  1/2 teaspoon
• dried Mexican oregano

  1/2 teaspoon
• kosher salt

  2 1/4 teaspoons
• ground black pepper

  1/4 teaspoon
• fresh lime juice

  1 tablespoon
• chopped fresh cilantro

  1/4 cup

Instructions

1. Heat the oven to 450°F and line a large rimmed sheet pan with foil. Allow about 15 minutes for preheating and the following prep.

2. Place the following on the prepared pan:

   • 1 pound Roma tomatoes, quartered
   • 8 ounces medium Hatch chiles, stemmed, seeded, and halved lengthwise
   • 8 ounces sweet onion, cut into thick wedges
   • 2 garlic cloves, peeled
   • 1 tablespoon extra-virgin olive oil
   • 1 1/4 teaspoons kosher salt

   Toss thoroughly and spread the vegetables in an even layer across the entire pan.

3. Make the chile-cocoa rub in a small bowl:

   • 1 tablespoon extra-virgin olive oil
   • 1 teaspoon ancho chile powder
   • 1 teaspoon unsweetened cocoa powder
   • 1/2 teaspoon ground cumin
   • 1/2 teaspoon dried Mexican oregano
   • 1 teaspoon kosher salt
   • 1/4 teaspoon ground black pepper

   Pat 1 pound pork tenderloin dry and trim away any silver skin, then coat it evenly with the rub.

4. Roast the vegetables for 15 minutes, stirring once halfway through so their edges begin to brown.

5. Push the vegetables toward the edges of the pan and place the seasoned pork in the center. Roast everything for 16 to 20 minutes, until the thickest part of the pork reaches 145°F and the vegetables are tender and lightly charred.

6. Transfer the pork to a cutting board and let it rest for 8 minutes. Transfer the roasted vegetables and pan juices to a rimmed plate, use tongs to remove any loose, tough skins from the Hatch chiles, and let the vegetables cool for 5 minutes.

7. Transfer the vegetables and their juices to a blender, working in batches if they fill it more than halfway. Add 1 tablespoon fresh lime juice. Remove the center cap from the blender lid, cover the opening with a folded kitchen towel, and begin on low speed before pulsing the vegetables into a chunky salsa. Transfer the salsa to a bowl and fold in 1/4 cup chopped fresh cilantro.

8. Spoon the roasted tomato–Hatch chile salsa onto two plates and arrange the sliced pork over it. Drizzle the pork resting juices from the cutting board over the slices and serve.

Ingredients

• Whole Cooked Dungeness Crab

  2 lb $9.99
• Private Selection® Italian Bucatini

  6 oz $2.59
• Zucchini

  12 oz $1.79
• Private Selection® Campari Tomatoes

  8 oz $3.33
• Kroger® Fresh Lemons

  1 lemon $4.99
• Kroger® Whole Garlic Bulbs

  2 cloves $2.99
• Organic Italian Parsley

  1/4 cup $1.99
• Panko breadcrumbs

  1/4 cup
• Extra-virgin olive oil

  2 tbsp
• Crushed red pepper flakes

  1/4 tsp
• Dry white wine

  1/2 cup
• Unsalted butter

  2 tbsp
• Kosher salt

  3 tbsp plus 1 1/2 tsp
• Black pepper

  1/4 tsp
• Water

  3 qt

Instructions

1. Pick the meat from 2 lb Whole Cooked Dungeness Crab, keeping the pieces large and checking carefully for shell. Thinly slice 12 oz zucchini into half-moons and halve 8 oz Campari tomatoes. Zest and juice 1 lemon, mince 2 garlic cloves, and chop 1/4 cup Italian parsley.

2. Make the lemon pangrattato: heat 1 tbsp extra-virgin olive oil in a large skillet over medium heat. Add 1/4 cup panko breadcrumbs and 1/8 tsp crushed red pepper flakes; sauté for 3–4 minutes until crisp and golden. Remove from the heat, stir in the lemon zest and 2 tbsp chopped parsley, and transfer the pangrattato to a bowl.

3. Bring 3 qt water to a boil in a large pot and season it with 3 tbsp kosher salt. Add 6 oz bucatini and cook until about 2 minutes shy of al dente. Scoop out exactly 1/2 cup pasta water, then drain the pasta.

4. While the pasta cooks, return the skillet to medium-high heat and add 1 tbsp extra-virgin olive oil. Add the sliced zucchini, 1 tsp kosher salt, and 1/4 tsp black pepper; sauté for 4 minutes, until lightly browned but still firm.

5. Add the minced garlic and 1/8 tsp crushed red pepper flakes to the zucchini and sauté for 30 seconds. Add the halved tomatoes and 1/2 tsp kosher salt; cook for 2 minutes, until the tomatoes begin to soften and release their juices.

6. Pour 1/2 cup dry white wine into the skillet and simmer for 2–3 minutes, scraping up the browned bits. Add 2 tbsp unsalted butter and the lemon juice, stirring until the butter melts into the sauce.

7. Add the drained bucatini and 1/2 cup reserved pasta water to the skillet. Toss over medium heat for 1–2 minutes, until the pasta is al dente and coated in a glossy sauce. Remove the skillet from the heat, gently fold in the crab meat, cover, and let stand for 2 minutes so the residual heat warms the crab without making it stringy.

8. Twirl the crab bucatini into two warm shallow bowls, arrange the zucchini, tomatoes, and large pieces of crab on top, and finish with the lemon pangrattato and 2 tbsp chopped parsley.