Careme

Ingredients

• Choice Tri-Tip Beef Steaks (About 2 per Pack)

  12 ounces $11.99
• Fresh Poblano Peppers

  2 medium peppers $3.49
• Fresh Sweet Corn on the Cob-Each

  2 ears $0.75
• Private Selection® Walla Walla Sweet Onions

  1/2 medium onion $3.99
• Fresh Organic Limes - Each

  1 lime $1.29
• Organic Cilantro

  1/4 bunch $1.69
• Achiote paste

  1 tablespoon
• Garlic

  1 clove, grated
• Honey

  1 teaspoon
• Olive oil

  2 tablespoons, divided
• Kosher salt

  3/4 teaspoon, divided
• Black pepper

  1/4 teaspoon

Instructions

1. Preheat a grill to medium-high, about 425°F. Husk the corn, halve and seed the poblanos, slice the onion into thick rounds, chop the cilantro, and cut the lime in half.
2. Mix the achiote paste, garlic, honey, juice from half the lime, 1 tablespoon olive oil, 1/2 teaspoon salt, and black pepper. Coat the tri-tip steaks with the mixture and marinate at room temperature for 10 minutes while the grill heats.
3. Brush the corn, poblanos, and onion with the remaining olive oil and season with the remaining salt. Grill the corn and onion for 8–10 minutes and the poblanos for 6–8 minutes, turning until tender and attractively charred.
4. Transfer the vegetables to a cutting board. Grill the steaks for 4–6 minutes per side, depending on thickness, until the center reaches 140°F; move them to a plate and rest for 5 minutes so they reach a safe 145°F.
5. Slice the corn kernels from the cobs, cut the poblanos into strips, and chop the grilled onion. Toss them with the cilantro and juice from the remaining lime half; taste and adjust the salt.
6. Slice the rested tri-tip thinly across the grain, then plate it over the warm poblano-corn mixture and spoon the resting juices over the top.

Ingredients

• Simple Truth® Mild Italian Chicken Sausage

  6 oz, casings removed if needed $5.99
• Kroger® 100% Whole Grain Rotini

  5 oz $1.33
• Zucchini

  1 lb, quartered lengthwise and sliced $1.29
• Fresh On the Vine Red Tomatoes by the Bunch (4-5 tomatoes per bunch)

  8 oz, chopped $1.99
• Private Selection® Walla Walla Sweet Onions

  1/2 cup, thinly sliced $3.99
• Garlic

  2 cloves, minced
• Olive oil

  2 teaspoons
• Italian seasoning

  1 teaspoon
• Crushed red pepper flakes

  1/4 teaspoon, optional
• Parmesan cheese

  2 tablespoons, finely grated
• Kosher salt and black pepper

  to taste
• Cecchi Sangiovese Italy Red Wine

  750 ml $14.99

Instructions

1. Slice the zucchini and onion, chop the tomatoes, mince the garlic, and bring a medium pot of salted water to a boil.
2. Cook the rotini until just al dente according to the package directions; reserve 3/4 cup pasta water, then drain.
3. Meanwhile, heat 1 teaspoon olive oil in a large skillet over medium-high heat. Add the chicken sausage and cook for 5–7 minutes, breaking it into bite-size pieces, until browned and cooked to 165°F; transfer it to a plate.
4. Add the remaining oil, zucchini, and onion to the skillet. Season lightly with salt and pepper, then sauté for 6–8 minutes until browned at the edges but not mushy.
5. Stir in the tomatoes, garlic, Italian seasoning, and red pepper flakes; cook for 2 minutes. Return the sausage to the skillet, add the rotini and 1/2 cup reserved pasta water, and toss for 2–3 minutes until glossy, adding more pasta water if needed.
6. Taste and adjust the seasoning, then divide between two shallow bowls and finish with Parmesan and black pepper.

Ingredients

• Ground Pork

  8 oz $2.99
• Squash Yellow

  1 lb, cut into 3/4-inch pieces $1.29
• Kroger® Enriched Long Grain White Rice

  2/3 cup, rinsed $1.79
• Private Selection® Walla Walla Sweet Onions

  1/2 medium onion, diced $3.99
• Fresh Roma Tomato

  1/2 lb, diced $1.49
• Organic Ginger Root

  1 tablespoon, finely grated $3.99
• Spice World® Fresh Diced Garlic

  2 teaspoons $3.49
• Organic Cilantro

  1/4 bunch, chopped $1.69
• Neutral cooking oil

  1 1/2 tablespoons
• Black mustard seeds

  1 teaspoon
• Cumin seeds

  1/2 teaspoon
• Ground coriander

  1 teaspoon
• Ground turmeric

  1/2 teaspoon
• Cayenne pepper

  1/8 to 1/4 teaspoon
• Unsweetened shredded coconut

  2 tablespoons
• Apple cider vinegar

  2 teaspoons
• Kosher salt

  to taste
• Pacific Rim Sweet Riesling

  1 bottle, lightly chilled $8.99

Instructions

1. Rinse the rice; dice the onion, tomato, and yellow squash, grate the ginger, and chop the cilantro. Combine the coriander, turmeric, and cayenne in a small bowl.
2. Put the rice in a small saucepan with 1 1/3 cups water and a pinch of salt. Bring to a boil, cover, reduce the heat to low, and simmer for 16–18 minutes. Remove from the heat and let stand, covered, for 5 minutes.
3. While the rice cooks, heat the oil in a large skillet over medium-high heat. Add the mustard and cumin seeds and cook for about 30 seconds, until they begin to pop and smell toasted.
4. Add the Walla Walla onion and sauté for 3–4 minutes. Stir in the ginger and garlic and cook for 30 seconds.
5. Crumble in the pork and sauté for 5–6 minutes, breaking it into small pieces, until browned and cooked to 160°F. Stir in the spice mixture, tomato, and 1/2 teaspoon salt; cook for 2 minutes.
6. Add the yellow squash and sauté for 6–8 minutes, until brightly colored and tender but not mushy. Stir in the coconut and vinegar, then taste and adjust the salt and cayenne.
7. Fluff the rice and divide it between two shallow bowls. Spoon over the pork and yellow squash sauté and finish with chopped cilantro.