Careme

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced)

  12 oz $6.99
• Zucchini

  12 oz $1.29
• Red Potatoes

  12 oz $1.29
• Fresh Roma Tomato

  8 oz $1.49
• Private Selection® Walla Walla Sweet Onions

  1/4 medium onion $3.99
• Fresh Organic Lemon

  1 $1.29
• Parsley

  1/4 cup chopped $1.29
• Garlic

  1 clove $0.79
• Capers

  1 tablespoon, drained
• Golden raisins

  1 tablespoon
• Red wine vinegar

  1 tablespoon
• Extra-virgin olive oil

  4 tablespoons, divided
• Dried oregano

  1 teaspoon
• Kosher salt

  3/4 teaspoon, plus more to taste
• Black pepper

  1/4 teaspoon

Instructions

1. Preheat a covered grill to medium-high, about 425°F. Cut the potatoes into 1-inch pieces, slice the zucchini lengthwise into 1/2-inch planks, dice the tomato and onion, mince the garlic, chop the parsley, and zest and juice the lemon. Soak the raisins in the red wine vinegar for 10 minutes while you finish prepping.
2. Toss the potatoes with 1 tablespoon olive oil, half the oregano, 1/4 teaspoon salt, and 1 tablespoon water on a large sheet of heavy-duty foil. Seal into a packet and grill, covered, for 20–25 minutes, turning once, until tender.
3. Combine the soaked raisins and vinegar with the tomato, onion, garlic, capers, half the parsley, 1 tablespoon olive oil, and 1 tablespoon lemon juice. Season the agrodolce with a pinch each of salt and pepper, then set aside.
4. Pat the rockfish dry. Brush a fresh sheet of heavy-duty foil with a little of the remaining oil and place the fish on top. Brush the fish with more oil and season it with the lemon zest, remaining oregano, 1/4 teaspoon salt, and black pepper. Toss the zucchini with the rest of the oil and remaining salt.
5. Grill the zucchini directly on the grates for 3–4 minutes per side until tender and well marked. At the same time, place the foil with the rockfish on the grill, close the lid, and cook without turning for 6–10 minutes, until the fish flakes easily and reaches 145°F at its thickest point.
6. Carefully open the potato packet, allowing the steam to escape. Toss the potatoes with the remaining parsley and a squeeze of lemon, then let the rockfish rest for 2 minutes.
7. Divide the grilled zucchini and potatoes between two plates. Lift the rockfish from the foil, portion it between the plates, and spoon the bright tomato-caper agrodolce over the top.

Ingredients

• Kroger® Fresh Natural Pork Loin Boneless

  12 oz $1.99
• Fresh Green Beans

  8 oz $2.19
• Private Selection® Walla Walla Sweet Onions

  1/2 small onion $3.99
• Garlic

  3 cloves $0.79
• Smart Way™ Jasmine Rice

  3/4 cup dry $3.49
• Water

  1 5/8 cups, divided
• Neutral cooking oil

  1 tablespoon
• Low-sodium soy sauce

  1/4 cup
• Unseasoned rice vinegar or distilled white vinegar

  1/4 cup
• Brown sugar

  2 teaspoons
• Bay leaf

  1
• Coarsely ground black pepper

  1/2 teaspoon

Instructions

1. Slice the pork across the grain into 1/2-inch-thick bite-size strips. Trim and halve the green beans, thinly slice the onion, mince the garlic, and rinse the rice until the water runs mostly clear.
2. Combine the rice with 1 1/8 cups water in a small saucepan. Bring to a boil, cover, reduce the heat to low, and cook for 15 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 pork in one layer and sear for about 2 minutes per side, just until browned but not cooked through; transfer it to a clean plate.
4. Reduce the heat to medium, add the onion, and cook for 2 minutes. Add the garlic and cook for 30 seconds, stirring constantly.
5. Pour in the soy sauce, vinegar, remaining 1/2 cup water, brown sugar, bay leaf, and black pepper. Add the green beans, bring to a lively simmer, and cook uncovered for 5 to 6 minutes, stirring occasionally, until the beans are nearly crisp-tender and the sauce begins to reduce.
6. Return the pork and any accumulated juices to the skillet. Toss in the sauce and cook for 3 to 4 minutes, until the pork reaches 145°F and the sauce forms a glossy coating. Remove from the heat and rest for 3 minutes; discard the bay leaf.
7. Fluff the rice and divide it between two shallow bowls. Top with the pork, green beans, onions, and plenty of adobo sauce.

Ingredients

• Wild-Caught Whole Fresh Dungeness Crab

  2 whole fully cooked crabs, 3½–4 lb total $11.99
• Fresh Sweet Corn on the Cob-Each

  2 ears $0.75
• Red Potatoes

  1 lb $1.29
• Private Selection® Walla Walla Sweet Onions

  ½ medium onion $3.99
• Fresh Organic Lemon - Each

  1 lemon $1.29
• Simple Truth Organic® Baby Dill

  2 tablespoons chopped $2.49
• Unsalted butter

  4 tablespoons
• Bay leaf

  1
• Kosher salt

  1 teaspoon, divided
• Black pepper

  ¼ teaspoon
• Water

  2 quarts for the potatoes, plus enough to sit 1½ inches below the steamer rack

Instructions

1. Confirm that the crabs are fully cooked and chilled. While they are cool enough to handle, remove each apron and top shell, discard the gills and internal organs, and split each body in half; lightly crack the claws with a seafood cracker. Shuck the corn, cut each ear in half, quarter the potatoes, slice the onion, halve the lemon, and chop the dill.
2. Place the potatoes in a medium saucepan with 2 quarts of water and ½ teaspoon salt. Bring to a boil on the stove, then reduce to a steady simmer and cook for 15–18 minutes, until tender; drain and cover to keep warm.
3. Meanwhile, set a steamer rack in a large stockpot. Add water to sit 1½ inches below the rack, then add the onion, bay leaf, and one lemon half to the water. Cover and bring to a vigorous simmer.
4. Arrange the cleaned crab pieces and corn on top of the rack, keeping them above the water. Cover tightly and steam over medium-high heat for 8–10 minutes, until the corn is tender and the crab is hot throughout; remove both with tongs.
5. Melt the butter in a small saucepan over medium heat. Cook for 3–4 minutes, swirling occasionally, until golden flecks form and it smells nutty, then remove it from the heat and let it cool undisturbed for 2 minutes.
6. Slowly stir the juice from the remaining lemon half into the cooled brown butter, then add the dill, remaining ½ teaspoon salt, and black pepper. Taste and adjust the seasoning.
7. Plate the warm crab with the steamed corn and potatoes, spoon some lemon-dill brown butter over the vegetables, and serve the rest in two small bowls for dipping.