Careme

Ingredients

• Rockfish Fillet (Wild Caught Fresh)

  6 oz $6.99
• Fresh Bagged Green Beans

  6 oz $3.99
• Private Selection® Petite Grape Snacking Tomatoes

  5 oz $3.50
• Kroger® Pearl Couscous

  2 oz $2.49
• Fresh Organic Lemon

  1 teaspoon zest plus 1 tablespoon juice $2.00
• Garlic

  1 clove $0.99
• Extra-virgin olive oil

  1 tablespoon
• Dried dill

  1/2 teaspoon
• Kosher salt

  1/2 teaspoon
• Black pepper

  1/4 teaspoon
• Water

  1/2 cup

Instructions

1. Trim 6 ounces green beans, halve 5 ounces grape tomatoes, mince 1 garlic clove, and prepare 1 teaspoon lemon zest and 1 tablespoon lemon juice. Pat 6 ounces rockfish dry, then season it with 1/2 teaspoon dried dill, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper.

2. Bring 1/2 cup water and 1/8 teaspoon kosher salt to a boil in a small saucepan. Stir in 2 ounces pearl couscous, cover, and simmer over low heat for 10 minutes. Remove from the heat and fold in 1 teaspoon olive oil and 1 teaspoon lemon zest.

3. While the couscous cooks, heat 1 teaspoon olive oil in a skillet over medium-high heat. Add the trimmed 6 ounces green beans, 1/8 teaspoon kosher salt, and 1/8 teaspoon black pepper; cook for 5 minutes, stirring occasionally.

4. Add the halved 5 ounces grape tomatoes and minced 1 garlic clove to the green beans. Cook for 3 minutes, stir in 1/2 tablespoon lemon juice, and transfer the vegetables to a plate.

5. Return the skillet to medium-high heat and add 1 teaspoon olive oil. Add the prepared 6-ounce rockfish fillet and cook for 3 to 4 minutes per side, until opaque, easily flaked, and 145°F in the center; spoon 1/2 tablespoon lemon juice over it.

6. Spoon the cooked 2 ounces pearl couscous onto a warm plate, top with the seared 6-ounce rockfish fillet, and arrange the cooked 6 ounces green beans and 5 ounces grape tomatoes alongside.

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Ingredients

• Kroger® Fresh Natural Pork Loin Boneless

  8 ounces $1.99
• Fresh Sweet Corn on the Cob-Each

  1 ear $0.99
• Fresh Poblano Peppers

  1 medium pepper (about 4 ounces) $3.99
• Fresh Roma Tomato

  1 medium tomato (about 4 ounces) $2.99
• Fresh Organic Lime

  1 lime $1.50
• Organic Cilantro

  2 tablespoons chopped $1.99
• Garlic

  1 clove, grated $0.99
• Olive oil

  2 teaspoons
• Ancho chile powder

  1 teaspoon
• Honey

  1/2 teaspoon
• Dried Mexican oregano

  1/4 teaspoon
• Ground cumin

  1/4 teaspoon
• Kosher salt

  1/2 teaspoon
• Black pepper

  1/8 teaspoon
• The Hogue Cellars Riesling Washington White Wine

  1 bottle, well chilled $14.99

Instructions

1. Preheat a grill to medium-high heat, about 425°F, for 10 minutes. Husk 1 ear sweet corn, seed 1 medium poblano pepper, and dice 1 medium Roma tomato while the grill heats.

2. Pat 8 ounces pork loin dry and pound it to an even 1/2-inch thickness. Rub it with 1 teaspoon olive oil, 1 teaspoon ancho chile powder, 1/2 teaspoon honey, 1 grated garlic clove, 1/4 teaspoon dried Mexican oregano, 1/4 teaspoon ground cumin, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper.

3. Rub 1 husked ear sweet corn and 1 seeded poblano pepper with 1 teaspoon olive oil and 1/8 teaspoon kosher salt.

4. Grill 8 ounces seasoned pork loin for 4 to 5 minutes per side until lightly charred and its center reaches 145°F. Alongside it, grill 1 ear seasoned sweet corn and 1 seasoned poblano pepper for 8 to 10 minutes, turning periodically, until tender and charred.

5. Rest 8 ounces grilled pork loin for 5 minutes. Meanwhile, cut the kernels from 1 grilled ear sweet corn and chop 1 grilled poblano pepper; toss both with 1 diced Roma tomato, 2 tablespoons chopped cilantro, the zest and juice of 1 lime, and 1/8 teaspoon kosher salt.

6. Slice 8 ounces rested pork loin across the grain, arrange it on a plate, and spoon the corn-poblano salsa alongside and over the pork.

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Ingredients

• Kroger® Extra Large Raw Shrimp Peeled and Deveined Tall Off

  6 ounces $6.00
• Cucumber

  1 medium $0.99
• Mahatma Thai Fragrant Jasmine Rice

  1/2 cup dry $3.99
• Green onion

  1, white and green parts separated $1.50
• Garlic

  2 cloves $0.99
• Ginger root

  1 teaspoon grated $4.99
• Serrano pepper

  1/2 pepper $4.99
• Organic lime

  1/2 lime $1.50
• Water

  3/4 cup
• Neutral cooking oil

  2 teaspoons
• Fish sauce

  2 teaspoons
• Low-sodium soy sauce

  1 teaspoon
• Brown sugar

  1 teaspoon
• Ground turmeric

  1/4 teaspoon
• Kosher salt

  1/4 teaspoon

Instructions

1. Complete all prep before cooking: slice 1 medium cucumber into 1/4-inch half-moons; thinly slice 1/2 serrano pepper and the white and green parts of 1 green onion, keeping the parts separate; mince 2 garlic cloves; grate 1 teaspoon ginger; and pat 6 ounces shrimp dry. Juice 1/2 lime into a bowl and whisk with 2 teaspoons fish sauce, 1 teaspoon low-sodium soy sauce, and 1 teaspoon brown sugar.

2. Rinse 1/2 cup jasmine rice. Combine the 1/2 cup jasmine rice, 3/4 cup water, and 1/8 teaspoon kosher salt in a small saucepan; bring to a boil, cover, and simmer over low heat for 15 minutes. Remove from the heat and let stand, covered, for 5 minutes.

3. While the grains simmer, heat 1 teaspoon neutral cooking oil in a skillet over high heat. Add the sliced 1 medium cucumber and 1/8 teaspoon kosher salt; stir-fry for 2 minutes, then transfer the skillet contents to a plate.

4. Reduce the heat to medium-high. Add 1 teaspoon neutral cooking oil, the sliced 1/2 serrano pepper, the white part of 1 green onion, 2 minced garlic cloves, 1 teaspoon grated ginger, and 1/4 teaspoon ground turmeric; stir-fry for 30 seconds.

5. Add the patted-dry 6 ounces shrimp and stir-fry for 2–3 minutes, until opaque and at least 145°F. Pour in all of the prepared sauce, return the contents of the plate, and toss for 30 seconds, just until coated and hot.

6. Fluff the cooked grains and spoon them into a shallow bowl. Top with the stir-fry, scatter over the green part of 1 green onion, and serve immediately.

Want more detail? See the temperature guide.