Careme

Ingredients

• Simple Truth® Natural Boneless Skinless Fresh Chicken Breast Family Pack BIG DEAL!

  10 oz $5.49
• Kroger® Quinoa

  1/2 cup dry $6.49
• Fresh Organic Heirloom Tomato

  8 oz $3.49
• Cucumber

  1 medium $0.99
• Mint

  1/4 cup fresh leaves $1.49
• Feta cheese

  2 oz
• Extra-virgin olive oil

  4 tsp
• Fresh lemon juice

  3 tbsp
• Garlic

  1 clove
• Dried oregano

  1 tsp
• Ground cumin

  1/2 tsp
• Kosher salt

  1 1/2 tsp
• Black pepper

  1/2 tsp
• Water

  1 cup
• Dog Point Vineyard Sauvignon Blanc White Wine

  1 bottle $21.99

Instructions

1. Cut 8 ounces heirloom tomato into wedges, dice 1 medium cucumber, chop 1/4 cup fresh mint leaves, and crumble 2 ounces feta. Combine the vegetables and mint as the tomato-cucumber topping, keeping the feta separate.

2. Coat 10 ounces chicken breast with a marinade made from:

   • 2 teaspoons extra-virgin olive oil
   • 1 tablespoon fresh lemon juice
   • 1 grated garlic clove
   • 1 teaspoon dried oregano
   • 1/2 teaspoon ground cumin
   • 1/2 teaspoon kosher salt
   • 1/4 teaspoon black pepper

   Refrigerate the marinated chicken while the quinoa cooks.

3. Rinse 1/2 cup dry quinoa thoroughly. Combine it in a small saucepan with 1 cup water and 1/2 teaspoon kosher salt, bring to a boil, then cover and simmer over low heat for 15 minutes. As soon as the quinoa begins simmering, prepare a grill for medium-high direct heat. Remove the quinoa from the heat, let it stand covered for 5 minutes, and fluff with a fork.

4. Whisk together the dressing:

   • 2 teaspoons extra-virgin olive oil
   • 2 tablespoons fresh lemon juice
   • 1/2 teaspoon kosher salt
   • 1/4 teaspoon black pepper

   Toss the tomato-cucumber topping thoroughly with the dressing.

5. Grill the marinated chicken for 5 to 6 minutes per side, closing the grill between turns, until lightly charred and the thickest part reaches 165°F. Transfer it to a board and rest for 5 minutes before slicing across the grain.

6. Divide the quinoa between two shallow bowls. Arrange the dressed tomato-cucumber topping and sliced chicken over it, scatter with the crumbled feta, and serve.

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced)

  1 lb $9.99
• Fresh Bagged Green Beans

  12 oz $3.99
• Fresh Organic Lime

  1 $1.50
• Ginger Root

  1 tablespoon finely grated $4.99
• Garlic

  2 cloves, minced
• Sambal oelek

  1 tablespoon
• Low-sodium soy sauce

  1 tablespoon
• Light brown sugar

  1 teaspoon
• Neutral cooking oil

  1 tablespoon, divided
• Kosher salt

  3/4 teaspoon, divided
• Black pepper

  1/4 teaspoon, divided

Instructions

1. Preheat the oven to 425°F and line a rimmed sheet pan with parchment. Pat 1 lb rockfish dry and cut it into two equal portions. Trim 12 oz green beans.

2. Finely zest the 1 lime, then squeeze 1 tablespoon juice into a small bowl. Make the sambal-lime glaze by whisking in:

   • 1 tablespoon finely grated ginger
   • 2 cloves minced garlic
   • 1 tablespoon sambal oelek
   • 1 tablespoon low-sodium soy sauce
   • 1 teaspoon light brown sugar
   • 2 teaspoons neutral cooking oil

   Stir in the lime zest until combined.

3. Toss the green beans on the prepared pan with 1 teaspoon neutral cooking oil, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Spread them in a single layer and roast for 8 minutes.

4. Season the rockfish with 1/2 teaspoon kosher salt and 1/8 teaspoon black pepper, then brush it all over with the sambal-lime glaze. Push the green beans to the sides of the pan, place the fish in the center, and roast for 10–12 minutes, until the thickest part of the fish reaches 145°F and flakes easily.

5. Rest the fish for 3 minutes. Divide the roasted green beans between two plates, top each portion with rockfish, and spoon the flavorful juices from the pan over everything.

Ingredients

• Kroger® Wild Caught Sea Scallops Frozen

  16 oz $21.99
• Fresh Organic Heirloom Tomato

  1 lb $3.49
• Fresh Sweet Corn on the Cob

  2 ears $1.25
• Organic Cilantro

  1/4 cup chopped $1.99
• Shallots

  2 tablespoons minced $4.49
• Fresh Organic Lime

  1 large $1.50
• Garlic

  1 clove
• Ají amarillo paste

  1 tablespoon
• Water

  2 tablespoons
• Unsalted butter

  4 tablespoons
• Extra-virgin olive oil

  2 tablespoons
• Kosher salt

  1 3/4 teaspoons
• Black pepper

  1/2 teaspoon
• Dog Point Vineyard Sauvignon Blanc White Wine

  1 bottle $21.99

Instructions

1. Remove 16 ounces frozen sea scallops from their original packaging, place them in a leakproof bag, and submerge the bag in cold water for 20 to 25 minutes, changing the water after 10 minutes. Drain the thawed scallops and pat them very dry with paper towels.

2. While the scallops thaw, prepare the produce:

   • Cut 1 pound heirloom tomato into 1-inch wedges.
   • Cut the kernels from 2 ears sweet corn.
   • Chop 1/4 cup cilantro, divided into two 2-tablespoon portions.
   • Mince 2 tablespoons shallot.
   • Finely mince 1 garlic clove.
   • Zest 1 large lime to yield 1 teaspoon zest, then squeeze 2 tablespoons juice.

   Keep the prepared components separate.

3. Heat 1 tablespoon olive oil in a large heavy skillet over medium-high heat. Add the prepared corn and cook for 4 minutes, stirring occasionally, until lightly browned. Fold in the prepared tomato wedges, 1 teaspoon prepared lime zest, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook for 2 minutes, just until the tomatoes are warm and beginning to release their juices. Fold in 2 tablespoons prepared cilantro, transfer the tomato-corn sauté to a covered bowl, and wipe out the skillet.

4. Season the dried scallops on both sides with 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Heat 1 tablespoon olive oil in the skillet over high heat until shimmering. Arrange the scallops in one uncrowded layer and sear without moving for 2 minutes, until deeply golden underneath. Turn the scallops and reduce the heat to medium; cook for 45 seconds, then add 1 tablespoon butter and the prepared minced garlic. Baste with the foaming garlic butter for 30 to 45 seconds, then transfer the scallops to a warm plate when their centers are pearly opaque and they feel lightly firm and springy.

5. Keep the skillet over medium-low heat, add the prepared shallot, and cook for 1 minute. Stir in 2 tablespoons prepared lime juice, 2 tablespoons water, and 1 tablespoon ají amarillo paste. Simmer for 1 to 2 minutes while scraping up the browned bits. Remove from the heat and whisk in 3 tablespoons cold butter, 1 tablespoon at a time, until the ají amarillo-lime butter is smooth and glossy.

6. Divide the warm tomato-corn sauté between two shallow plates. Arrange the scallops over the vegetables, spoon the ají amarillo-lime butter over the scallops, and garnish each plate with 1 tablespoon of the reserved cilantro.