Careme

Ingredients

• Little Neck Clams Farm Raised

  1 1/2 lb $9.99
• De Cecco No. 7 Linguine

  6 oz $3.79
• Green Asparagus

  8 oz, trimmed $5.99
• Garlic

  3 cloves $1.50
• Kroger® Fresh Lemons Bag

  1 lemon $4.99
• Parsley

  1/3 cup chopped $1.89
• Dry white wine

  1/2 cup
• Extra-virgin olive oil

  2 tablespoons
• Unsalted butter

  1 tablespoon
• Red pepper flakes

  1/4 teaspoon, optional
• Kosher salt

  to taste
• Black pepper

  to taste

Instructions

1. Scrub the clams under cold running water; discard any cracked clams and any open clams that do not close when tapped. Trim the asparagus and slice on a bias into 1 1/2-inch pieces, thinly slice the garlic, zest and halve the lemon, and chop the parsley.
2. Bring a large pot of well-salted water to a boil. Add the linguine and cook until 1 minute shy of al dente, reserving 1 cup pasta water before draining.
3. While the pasta cooks, heat the olive oil in a large deep skillet or Dutch oven over medium heat. Add the asparagus and a pinch of salt and sauté for 2–3 minutes, until bright green and just beginning to soften.
4. Add the garlic and red pepper flakes and cook for 30 seconds, then pour in the white wine and bring to a lively simmer.
5. Add the clams, cover, and cook for 5–7 minutes, shaking the pan once or twice, until the clams open. Transfer opened clams to a bowl as they finish; discard any clams that remain closed after cooking.
6. Add the drained linguine, butter, lemon zest, juice from half the lemon, and 1/4 cup reserved pasta water to the skillet. Toss over medium heat for 1–2 minutes, adding more pasta water as needed, until the noodles are glossy and lightly sauced.
7. Return the clams and any juices to the skillet, fold in most of the parsley, and season with black pepper and salt only if needed. Plate in warm shallow bowls and finish with the remaining parsley and extra lemon juice to taste.

Ingredients

• Fresh Steelhead Trout Fillet

  12 oz, skin-on if available, cut into 2 portions $9.99
• De Cecco Pappardelle Egg Noodles

  6 oz $4.99
• Green Asparagus

  8 oz, trimmed and cut into 2-inch pieces $5.99
• Maitake Mushrooms

  3.5 oz, torn into bite-size clusters $4.49
• Kroger® Sugar Snap Peas

  4 oz, strings removed and halved on the bias $3.99
• Kroger® Fresh Lemons Bag

  1 lemon, zested and juiced $4.99
• Parsley

  2 tablespoons chopped $1.89
• Shallots

  1 small shallot, finely minced $4.49
• Unsalted butter

  5 tablespoons, cold and cubed
• Dry white wine

  1/3 cup
• Olive oil

  1 tablespoon
• Kosher salt and black pepper

  to taste
• Crushed red pepper flakes

  pinch, optional
• Sonoma-Cutrer Sonoma Coast Chardonnay

  750 ml $23.99

Instructions

1. Pat the steelhead very dry, season with salt and pepper, and let it sit at room temperature for 10 minutes while you prep the asparagus, snap peas, maitakes, shallot, lemon zest, lemon juice, and parsley.
2. Bring a large pot of well-salted water to a boil, then reduce to a low simmer until you are ready to cook the pasta.
3. Heat olive oil in a large skillet over medium-high heat. Sear the maitakes for 3 to 4 minutes until browned and crisp at the edges, season with salt, and transfer to a plate.
4. Lower the heat to medium. Add the steelhead skin-side down and cook 4 to 5 minutes until the skin is crisp and the fish is mostly opaque up the sides; flip and cook 1 to 2 minutes more, until just cooked through. Transfer to a warm plate and tent loosely.
5. Return the pasta water to a full boil. Cook the pappardelle until just shy of al dente, adding the asparagus and snap peas during the final 90 seconds; reserve 3/4 cup pasta water, then drain.
6. While the pasta cooks, wipe out any excess fish residue from the skillet, then add the shallot and wine over medium heat. Simmer 2 to 3 minutes until reduced by about half, add 1/4 cup reserved pasta water, then whisk in the cold butter a few cubes at a time to form a glossy sauce.
7. Add the drained pappardelle, asparagus, snap peas, browned maitakes, lemon zest, 1 tablespoon lemon juice, parsley, and red pepper flakes if using to the skillet. Toss gently over low heat for 1 to 2 minutes, adding more pasta water as needed until the sauce coats the noodles.
8. Twirl the pasta into shallow bowls, place the crisp-skinned steelhead on top, spoon over any remaining lemon-shallot butter sauce, and finish with a little extra parsley, black pepper, and lemon juice to taste.

Ingredients

• Kroger® Wild Caught Sea Scallops Frozen

  10 to 12 oz, thawed if frozen $19.99
• Green Asparagus

  8 oz, trimmed and cut into 1-inch pieces $5.99
• RiceSelect Gluten-Free Arborio Rice

  3/4 cup $11.49
• Simple Truth Organic® Low Sodium Free Range Chicken Broth

  3 cups $3.29
• Kroger® Whole Garlic Bulbs

  2 cloves, minced $2.49
• Shallots

  1 small shallot, finely diced $4.49
• Kroger® Fresh Lemons Bag

  1 lemon, zested and juiced $4.99
• Parsley

  2 tablespoons chopped $1.89
• Dry white wine

  1/2 cup
• Parmesan cheese

  1/3 cup finely grated, plus more for serving
• Unsalted butter

  3 tablespoons, divided
• Olive oil

  1 tablespoon
• Kosher salt

  to taste
• Black pepper

  to taste
• Riva De La Rosa Vermentino Italian White Wine

  750 ml $12.99

Instructions

1. Pat the scallops very dry with paper towels, remove any small side muscles, and season lightly with salt and pepper; mince the garlic, dice the shallot, chop the parsley, zest and juice the lemon, and cut the asparagus into 1-inch pieces.
2. Warm the broth with 1 cup water in a small saucepan over low heat and keep it just steaming, not boiling, while you cook the risotto.
3. Heat 1 tablespoon butter in a wide sauté pan or Dutch oven over medium heat; add the shallot with a pinch of salt and cook 2 minutes, then stir in the garlic for 30 seconds. Add the Arborio rice and toast, stirring, until the edges look slightly translucent, about 2 minutes.
4. Pour in the white wine and stir until mostly absorbed, 2 to 3 minutes. Add warm broth 1/2 cup at a time, stirring often and waiting until each addition is mostly absorbed before adding the next, until the rice is creamy and just tender, about 20 to 24 minutes.
5. When the rice has about 6 minutes left, stir in the asparagus so it turns bright green and tender-crisp while the risotto finishes. Adjust with a splash more broth or water if the pan gets tight.
6. Meanwhile, heat the olive oil in a heavy skillet over medium-high heat until shimmering. Sear the scallops without crowding until deeply golden on the first side, 1 1/2 to 2 minutes, then flip and cook 1 to 2 minutes more until just opaque; transfer to a plate.
7. Off the heat, stir the Parmesan, remaining 2 tablespoons butter, lemon zest, 1 to 2 teaspoons lemon juice, and half the parsley into the risotto. Taste and adjust salt, pepper, and lemon.
8. Spoon the asparagus risotto into shallow bowls, nestle the seared scallops on top, and finish with the remaining parsley, extra Parmesan, and a final small squeeze of lemon.