Careme

Ingredients

• Kroger® Hot Pork Sausage Roll

  5 ounces $3.29
• Private Selection® Italian Cavatappi

  5 ounces $1.67
• Fresh Red Hothouse Bell Pepper

  1 large pepper $1.67
• Jumbo Yellow Onion

  4 ounces $0.99
• Garlic

  2 cloves
• Crushed tomatoes

  1 cup
• Finely grated Parmesan cheese

  1 ounce
• Extra-virgin olive oil

  2 teaspoons
• Crushed red pepper flakes

  1/2 teaspoon
• Dried oregano

  1/2 teaspoon
• Kosher salt

  1 tablespoon plus 1/4 teaspoon
• Black pepper

  1/4 teaspoon
• Water

  3 quarts

Instructions

1. Slice 1 large red bell pepper into thin strips, dice 4 ounces yellow onion, mince 2 garlic cloves, and finely grate 1 ounce Parmesan into a clean bowl.
2. Bring 3 quarts water toward a boil in a large pot over high heat; while the water heats, immediately begin the sauce in the next step.
3. Heat 2 teaspoons extra-virgin olive oil in a large skillet over medium-high heat. Add 5 ounces hot pork sausage and cook for 4 to 5 minutes, safely breaking it apart directly in the skillet with a wooden spoon until browned.
4. Add 1 large sliced red bell pepper and 4 ounces diced yellow onion; sauté for 5 minutes. Stir in 2 minced garlic cloves, 1/2 teaspoon crushed red pepper flakes, and 1/2 teaspoon dried oregano for 30 seconds, then add 1 cup crushed tomatoes, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Reduce the heat to low and simmer while the pasta cooks.
5. Once the water boils, stir in 1 tablespoon kosher salt and 5 ounces cavatappi. Cook for 9 to 11 minutes until al dente, then reserve 1/4 cup of the 3 quarts starchy pasta cooking water before draining.
6. Transfer the drained pasta to the sauce and add 2 tablespoons reserved pasta water. Gradually sprinkle in 1 ounce finely grated Parmesan while tossing over low heat for 1 minute, then toss in the other 2 tablespoons reserved pasta water until the sauce is smooth and clings to the pasta.
7. Divide the sausage and pepper cavatappi between two shallow bowls and serve immediately.

Ingredients

• De Cecco Orecchiette Pasta

  6 oz $3.79
• Kroger® Hot Pork Sausage Roll

  5 oz $3.29
• Broccoli Crown

  10 oz $2.49
• Fresh Organic Lemon

  1 teaspoon finely grated zest plus 1 tablespoon juice (from 1 lemon) $1.29
• Garlic

  2 cloves
• Plain breadcrumbs

  3 tablespoons
• Olive oil

  1 tablespoon
• Red pepper flakes

  1/4 teaspoon
• Kosher salt

  2 1/4 teaspoons
• Black pepper

  1/4 teaspoon
• Water

  3 quarts
• Caparzo Sangiovese Toscana

  1 bottle $17.99

Instructions

1. Cut 10 ounces broccoli crown into small florets, thinly slice the peeled stems, crumble 5 ounces hot pork sausage, mince 2 garlic cloves, and measure 1 teaspoon lemon zest and 1 tablespoon lemon juice.
2. Bring 3 quarts water and 2 teaspoons kosher salt to a boil in a large pot while completing the stovetop preparations.
3. Heat 1 teaspoon olive oil in a large skillet over medium heat; add 3 tablespoons plain breadcrumbs and 1/4 teaspoon red pepper flakes, then stir for 2 to 3 minutes until crisp and golden and transfer to a plate.
4. Heat 2 teaspoons olive oil in the same skillet over medium-high heat; add 5 ounces crumbled hot pork sausage and cook for 4 minutes, then add 2 minced garlic cloves and cook for 1 minute.
5. Add 6 ounces orecchiette to the boiling 3 quarts water and cook according to the package time; add 10 ounces prepared broccoli for the final 4 minutes, then reserve 1/2 cup cooking water and drain.
6. Return 6 ounces cooked orecchiette and 10 ounces cooked broccoli to the skillet with the mixture made from 5 ounces sausage and 2 garlic cloves; add 1/2 cup cooking water, 1 teaspoon lemon zest, 1 tablespoon lemon juice, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper, then simmer and toss for 2 minutes until glossy.
7. Divide the finished orecchiette between 2 shallow bowls, top with all 3 tablespoons toasted chile breadcrumbs, and serve immediately.

Ingredients

• Swordfish Steak Wild Caught (sustainably sourced)

  12 ounces $8.99
• Private Selection® Italian Linguine

  6 ounces $1.67
• Fresh Roma Tomato

  12 ounces $1.49
• Garlic

  2 cloves $0.79
• Parsley

  1/4 cup chopped $1.29
• Plain breadcrumbs

  1/3 cup
• Extra-virgin olive oil

  2 tablespoons
• Capers, drained

  2 tablespoons
• Kirkland Signature Toscana wine

  1/4 cup
• Fresh lemon juice

  1 tablespoon $1.29
• Crushed red pepper flakes

  1/4 teaspoon
• Kosher salt

  1 tablespoon plus 3/4 teaspoon
• Black pepper

  1/2 teaspoon
• Water

  2 quarts
• Caparzo Sangiovese Toscana

  750 ml $17.99

Instructions

1. Cut 12 ounces swordfish into 1-inch pieces, pat dry, and season with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Dice 12 ounces Roma tomatoes, mince 2 garlic cloves, and chop 1/4 cup parsley into two 2-tablespoon portions.
2. Heat 2 teaspoons olive oil in a large skillet over medium heat. Add 1/3 cup breadcrumbs and 1/4 teaspoon kosher salt; cook for 3 minutes, stirring, until golden. Remove from the heat, stir in 2 tablespoons chopped parsley, and transfer the breadcrumb topping to a bowl.
3. Bring 2 quarts water and 1 tablespoon kosher salt to a boil. Add 6 ounces linguine and cook until al dente, about 9 minutes; reserve 1/4 cup pasta water before draining.
4. While the linguine cooks, heat 2 teaspoons olive oil in the skillet over medium-high heat. Add the seasoned 12 ounces swordfish and sear for 3–4 minutes, turning once, until opaque and 145°F in the center; transfer to a plate.
5. Reduce the heat to medium and add 2 teaspoons olive oil, 2 minced garlic cloves, and 1/4 teaspoon crushed red pepper flakes to the skillet. Cook for 30 seconds, add 12 ounces diced Roma tomatoes, and cook for 6 minutes. Stir in 1/4 cup Kirkland Signature Toscana wine and 2 tablespoons drained capers; simmer for 2 minutes.
6. Add the cooked 6 ounces linguine, seared 12 ounces swordfish, 1/4 cup reserved pasta water, 1 tablespoon lemon juice, and 2 tablespoons chopped parsley to the skillet. Toss gently for 1–2 minutes, until the sauce coats the pasta and the swordfish is hot.
7. Divide the swordfish linguine between 2 shallow bowls, top each serving with half of the 1/3 cup breadcrumb topping, and plate immediately.

Ingredients

• Fresh Sockeye Salmon Fillet Wild Caught (sustainably sourced)

  12 ounces, cut into 2 fillets $14.99
• Cucumber

  1 medium, finely diced $0.89
• Fresh Roma Tomato

  1 medium, finely diced $1.49
• Private Selection® Walla Walla Sweet Onions

  1/4 cup, finely diced $3.99
• Parsley

  1/4 cup, chopped $1.29
• Fresh Organic Lemon

  3 tablespoons juice, from about 1 lemon $1.29
• Kroger® Jasmine Rice

  1/2 cup dry $3.89
• Water

  3/4 cup
• Extra-virgin olive oil

  2 tablespoons
• Garlic

  1 clove, minced $0.79
• Honey

  1 teaspoon
• Ground sumac

  1 1/2 teaspoons
• Ground turmeric

  1/4 teaspoon
• Ground cumin

  1/4 teaspoon
• Kosher salt

  3/4 teaspoon
• Black pepper

  1/4 teaspoon
• Chateau Ste. Michelle Sauvignon Blanc Washington White Wine

  1 bottle, well chilled $9.99

Instructions

1. Preheat a grill to medium-high, about 425°F, for 10 minutes. Meanwhile, finely dice 1 medium cucumber, 1 medium Roma tomato, and 1/4 cup Walla Walla sweet onion; chop 1/4 cup parsley and mince 1 garlic clove.
2. Rinse 1/2 cup jasmine rice. Combine the 1/2 cup rinsed jasmine rice, 3/4 cup water, 1 teaspoon olive oil, 1/4 teaspoon turmeric, and 1/4 teaspoon kosher salt in a small saucepan. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes; remove from the heat and keep covered for 5 minutes.
3. Mix 1 tablespoon olive oil, 1 tablespoon lemon juice, 1 minced garlic clove, 1 teaspoon honey, 1 teaspoon sumac, 1/4 teaspoon cumin, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Coat 12 ounces sockeye salmon with the mixture.
4. Combine 1 diced cucumber, 1 diced Roma tomato, 1/4 cup diced Walla Walla sweet onion, and 1/4 cup chopped parsley with 2 tablespoons lemon juice, 1/2 teaspoon sumac, and 1/4 teaspoon kosher salt; let the salad stand for 10 minutes.
5. Clean and oil the grill grates, then grill the two 6-ounce salmon fillets skin-side down for 4 to 5 minutes. Turn and grill for 2 to 3 minutes, until the centers reach 145°F; transfer the two 6-ounce salmon fillets to a plate and rest for 3 minutes.
6. Fluff the approximately 1 1/2 cups turmeric rice with a fork, then gently toss the approximately 2 cups cucumber salad once more.
7. Plate 1 grilled salmon fillet per person with about 3/4 cup turmeric rice and 1 cup cucumber salad.

Ingredients

• De Cecco Pappardelle Egg Noodles

  6 oz $3.49
• Crimini Mushrooms

  8 oz $4.99
• Simple Truth Organic® Beef Tenderloin Steak

  7 oz $18.99
• Shallots

  2 oz $3.99
• Garlic

  2 cloves $0.79
• Simple Truth Organic® Rosemary

  1 teaspoon finely chopped $2.49
• Kirkland Signature Toscana wine

  1/2 cup
• Heavy cream

  1/4 cup
• Finely grated Parmesan cheese

  1/4 cup
• Unsalted butter

  1 tablespoon
• Olive oil

  2 teaspoons
• Water

  3 quarts
• Kosher salt

  1 tablespoon plus 1/2 teaspoon
• Black pepper

  1/4 teaspoon
• Villa Antinori Tuscany Sangiovese Italy Red Wine

  1 bottle $19.99

Instructions

1. Bring 3 quarts water and 1 tablespoon kosher salt to a boil. Slice 8 ounces crimini mushrooms, mince 2 ounces shallots and 2 garlic cloves, and finely chop 1 teaspoon rosemary. Pat 7 ounces beef tenderloin dry and season it with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
2. Heat 1 teaspoon olive oil in a large skillet over medium-high heat. Sear the prepared beef for 2 to 4 minutes per side, until its center reaches 140°F; transfer it to a board and rest for at least 5 minutes so it reaches a safe 145°F.
3. Add 6 ounces pappardelle to the pot and cook for 1 minute less than the package directs. Reserve exactly 1/2 cup pasta cooking water, then drain.
4. While the pasta cooks, heat 1 teaspoon olive oil in the beef skillet over medium-high heat. Cook 8 ounces crimini mushrooms for 5 minutes until browned; add 1 tablespoon unsalted butter, 2 ounces shallots, 2 garlic cloves, and 1 teaspoon rosemary, then cook for 2 minutes.
5. Pour in 1/2 cup Kirkland Signature Toscana wine and simmer for 3 minutes. Stir in 1/4 cup heavy cream and the reserved 1/2 cup pasta cooking water; simmer for 2 minutes, then melt in 1/4 cup Parmesan cheese.
6. Add the cooked 6 ounces pappardelle to the skillet and toss over medium-low heat for 1 minute until glossy. Thinly slice the rested 7 ounces beef tenderloin and arrange it over the pasta.
7. Divide everything between 2 warm shallow bowls, spooning the mushroom sauce over the sliced beef, and serve immediately.