Careme

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced)

  12 oz $6.99
• Fresh Roma Tomato

  3 medium, diced $1.49
• Zucchini

  1 medium, sliced lengthwise into planks $1.29
• Private Selection® Walla Walla Sweet Onions

  1/2 small onion, thinly sliced $3.99
• Fresh Organic Lemon

  1 lemon, zested and juiced, divided $1.29
• Private Selection® Italian Spaghetti

  6 oz $1.67
• North Shore Potted Living Basil

  1/4 cup torn leaves $4.79
• Olive oil

  3 1/2 tablespoons, divided
• Red wine vinegar

  1 tablespoon
• Dried oregano

  1/2 teaspoon
• Red pepper flakes

  pinch
• Kosher salt and black pepper

  to taste

Instructions

1. Heat a grill to medium-high and bring a pot of salted water to a boil; set out a grill basket or a large piece of heavy-duty foil brushed with oil for the delicate rockfish, then dice the tomatoes, thinly slice the Walla Walla onion, slice the zucchini into planks, zest and juice the lemon, and tear the basil.
2. Make the tomato relish by stirring together the Roma tomatoes, Walla Walla onion, lemon zest, 1 tablespoon lemon juice, red wine vinegar, 2 1/2 tablespoons olive oil, oregano, red pepper flakes, salt, and black pepper; let it sit while the grill heats so the tomatoes turn juicy and glossy.
3. Pat the rockfish very dry, check for pin bones, and season with salt, pepper, and 1/2 tablespoon olive oil, but do not add lemon juice before grilling; brush the zucchini with the remaining 1/2 tablespoon olive oil and season with salt and pepper.
4. Start grilling the zucchini for 2–3 minutes per side until tender and lightly charred; at the same time, drop the spaghetti into the boiling water and cook until al dente.
5. Transfer the zucchini to a cutting board, chop into bite-size pieces, and fold it into the tomato relish with most of the basil; reserve 1/4 cup pasta water, then drain the spaghetti and toss it with a few spoonfuls of relish juices and a splash of pasta water to keep it silky.
6. Place the rockfish in the oiled grill basket or on the oiled foil, cover the grill, and cook for 3–4 minutes per side, turning carefully with a flexible fish spatula if needed, until just opaque and flaking; squeeze the remaining lemon juice over the fish as soon as it comes off the grill.
7. Plate the warm spaghetti in shallow bowls, top with the grilled rockfish, spoon the tomato-zucchini relish generously over the top, and finish with the remaining basil and black pepper.

Ingredients

• Foster Farms Fresh & Natural Chicken Thighs Value Pack

  1 1/4 lb, about 2 large bone-in thighs $2.79
• Zucchini

  1 lb, cut into thick half-moons $1.29
• Private Selection® Walla Walla Sweet Onions

  1/2 medium onion, thinly sliced $3.99
• Fresh Organic Lemon

  1 lemon, zested and juiced $1.29
• Garlic

  2 cloves, grated or minced $0.79
• Simple Truth Organic® Basmati Rice

  1/2 cup dry $2.49
• Simple Truth Organic® Mint

  2 tablespoons chopped $2.49
• Plain Greek yogurt

  1/4 cup
• Olive oil

  2 tablespoons, divided
• Ground turmeric

  1 teaspoon
• Ground cumin

  1/2 teaspoon
• Ground cinnamon

  1/8 teaspoon
• Honey

  1 teaspoon
• Kosher salt and black pepper

  to taste

Instructions

1. Heat the oven to 425°F. Pat the chicken thighs dry, slice the zucchini into thick half-moons, thinly slice the Walla Walla onion, zest and juice the lemon, and grate the garlic.
2. In a bowl, mix yogurt, lemon zest, half the lemon juice, garlic, turmeric, cumin, cinnamon, honey, 1 tablespoon olive oil, 3/4 teaspoon salt, and several grinds of pepper. Coat the chicken well and let it sit while the oven finishes heating, about 10 minutes.
3. Rinse the basmati rice until the water runs mostly clear. Combine rice with 3/4 cup water and a pinch of salt in a small saucepan, bring to a boil, cover, reduce to low, and cook 15 minutes; remove from heat and let stand covered 5 minutes.
4. Spread the sliced onion on a rimmed sheet pan, drizzle lightly with oil, and set the marinated chicken skin-side up on top. Roast for 22 minutes.
5. Toss the zucchini with the remaining 1 tablespoon olive oil, remaining lemon juice, salt, and pepper. Add it around the chicken on the sheet pan and roast 12–15 minutes more, until the zucchini is browned at the edges and the chicken reaches 165°F at the thickest part.
6. Rest the chicken for 5 minutes. Fluff the rice with a fork and fold in half the chopped mint plus any lemony pan juices from the sheet pan.
7. Spoon the mint rice onto plates, top with roasted onion and chicken, arrange the zucchini alongside, and finish with the remaining mint and extra black pepper.

Ingredients

• Ground Pork

  1 lb $2.99
• Kroger® Jasmine Rice

  3/4 cup uncooked, divided $3.69
• Cucumber

  1 cucumber $0.89
• Green Cabbage

  1/2 lb $0.99
• Green Onions

  3 green onions $1.19
• Simple Truth Organic® Mint

  1/2 oz $2.49
• Organic Cilantro

  1/2 bunch $1.69
• Fresh Organic Limes - Each

  1 lime $1.29
• fish sauce

  2 tablespoons
• low-sodium soy sauce

  1 teaspoon
• brown sugar

  1 teaspoon
• crushed red pepper flakes or Thai chile flakes

  1/2 to 1 teaspoon
• neutral oil

  1 teaspoon
• kosher salt

  to taste

Instructions

1. Rinse 1/2 cup jasmine rice, then cook it with 3/4 cup water and a pinch of salt; bring to a simmer, cover, reduce heat to low, cook 15 minutes, then rest covered while you finish the larb.
2. Toast the remaining 1/4 cup dry jasmine rice in a skillet over medium heat for 5 to 7 minutes, shaking often, until deep golden and nutty; transfer to a cutting board or spice grinder and crush into a coarse powder.
3. Prep the produce: thinly slice the cucumber into half-moons, shred the cabbage, slice the green onions, chop the cilantro, pick the mint leaves, and juice the lime.
4. Mix the dressing in a small bowl: lime juice, fish sauce, soy sauce, brown sugar, and chile flakes; taste for a salty-sour-spicy balance.
5. Heat the oil in the same skillet over medium-high heat, add the ground pork, and sauté 6 to 8 minutes, breaking it into small crumbles, until fully cooked and lightly browned with no pink remaining.
6. Turn off the heat and stir in the dressing, sliced green onions, cilantro, most of the mint, and 2 to 3 tablespoons toasted rice powder; let it sit 2 minutes so the flavors absorb.
7. Fluff the rice and divide it between two shallow bowls; add shredded cabbage and cucumber alongside, spoon the warm pork larb over the top, and finish with the remaining mint and extra toasted rice powder.