Careme

Ingredients

• Kroger® Wild Caught Sea Scallops Frozen

  10 to 12 oz, thawed if frozen $19.99
• Green Asparagus

  8 oz, trimmed and cut into 1-inch pieces $5.99
• RiceSelect Gluten-Free Arborio Rice

  3/4 cup $11.49
• Simple Truth Organic® Low Sodium Free Range Chicken Broth

  3 cups $3.29
• Kroger® Whole Garlic Bulbs

  2 cloves, minced $2.49
• Shallots

  1 small shallot, finely diced $4.49
• Kroger® Fresh Lemons Bag

  1 lemon, zested and juiced $4.99
• Parsley

  2 tablespoons chopped $1.89
• Dry white wine

  1/2 cup
• Parmesan cheese

  1/3 cup finely grated, plus more for serving
• Unsalted butter

  3 tablespoons, divided
• Olive oil

  1 tablespoon
• Kosher salt

  to taste
• Black pepper

  to taste
• Riva De La Rosa Vermentino Italian White Wine

  750 ml $12.99

Instructions

1. Pat the scallops very dry with paper towels, remove any small side muscles, and season lightly with salt and pepper; mince the garlic, dice the shallot, chop the parsley, zest and juice the lemon, and cut the asparagus into 1-inch pieces.
2. Warm the broth with 1 cup water in a small saucepan over low heat and keep it just steaming, not boiling, while you cook the risotto.
3. Heat 1 tablespoon butter in a wide sauté pan or Dutch oven over medium heat; add the shallot with a pinch of salt and cook 2 minutes, then stir in the garlic for 30 seconds. Add the Arborio rice and toast, stirring, until the edges look slightly translucent, about 2 minutes.
4. Pour in the white wine and stir until mostly absorbed, 2 to 3 minutes. Add warm broth 1/2 cup at a time, stirring often and waiting until each addition is mostly absorbed before adding the next, until the rice is creamy and just tender, about 20 to 24 minutes.
5. When the rice has about 6 minutes left, stir in the asparagus so it turns bright green and tender-crisp while the risotto finishes. Adjust with a splash more broth or water if the pan gets tight.
6. Meanwhile, heat the olive oil in a heavy skillet over medium-high heat until shimmering. Sear the scallops without crowding until deeply golden on the first side, 1 1/2 to 2 minutes, then flip and cook 1 to 2 minutes more until just opaque; transfer to a plate.
7. Off the heat, stir the Parmesan, remaining 2 tablespoons butter, lemon zest, 1 to 2 teaspoons lemon juice, and half the parsley into the risotto. Taste and adjust salt, pepper, and lemon.
8. Spoon the asparagus risotto into shallow bowls, nestle the seared scallops on top, and finish with the remaining parsley, extra Parmesan, and a final small squeeze of lemon.

Ingredients

• Rockfish Fillet (Wild Caught Fresh)

  12 oz $9.99
• Fresh Organic Limes

  4 limes, juiced $1.50
• Sweet Potato

  12 oz, cut into 1-inch wedges $2.49
• Green Asparagus

  8 oz, trimmed and cut into 2-inch pieces $5.99
• Kroger® Radishes

  4 radishes, thinly sliced $2.49
• Jumbo Red Onions

  1/4 medium onion, very thinly sliced $2.29
• Organic Cilantro

  1/2 bunch, leaves and tender stems chopped $2.50
• Fresh Jalapeno Peppers

  1 small jalapeño, thinly sliced $1.99
• Garlic

  1 small clove, finely grated $1.50
• Extra-virgin olive oil

  1 tablespoon
• Kosher salt

  1 teaspoon, plus more to taste
• Black pepper

  to taste
• Honey or sugar

  1/2 teaspoon

Instructions

1. Preheat the oven to 425°F. Scrub and cut the sweet potato, trim and cut the asparagus, thinly slice the radishes and red onion, chop the cilantro, slice the jalapeño, and grate the garlic.
2. Toss the sweet potato wedges with 2 teaspoons olive oil, a pinch of salt, and black pepper on a sheet pan; roast for 14 minutes, then add the asparagus with the remaining 1 teaspoon olive oil and roast 8–10 minutes more, until the sweet potato is tender and the asparagus is lightly browned.
3. While the vegetables roast, make the leche de tigre-style citrus cure by mixing the lime juice, grated garlic, honey or sugar, 1/2 teaspoon kosher salt, half the cilantro, and half the jalapeño in a medium bowl; add the red onion and radishes so they lightly pickle.
4. Pat the rockfish dry, check for pin bones, and cut into 1-inch pieces. Bring a small skillet of salted water to a gentle simmer, add the fish, and poach 2–3 minutes, just until opaque and 145°F in the thickest pieces; drain well and let cool for 2 minutes.
5. Fold the warm poached rockfish into the lime mixture and let it citrus-cure for 8–10 minutes, stirring once, until brightly flavored; taste and adjust with salt, more jalapeño, or a splash of water if the lime is too sharp.
6. Divide the roasted sweet potato and asparagus between two shallow bowls, spoon the citrus-cured rockfish, onions, radishes, and juices over the top, and finish with the remaining cilantro and jalapeño before serving.

Ingredients

• Pork Belly

  12 oz, sliced 1/4 inch thick $7.99
• Green Asparagus

  8 oz, trimmed $5.99
• Green Onions

  4, divided $1.50
• Green Top Red Radishes

  4 radishes, thinly sliced $1.99
• Fresh Green Leaf Lettuce

  8 large leaves $2.99
• Botan Calrose Rice

  2/3 cup uncooked $8.99
• Garlic

  2 cloves, grated or minced $1.50
• Ginger Root

  1 teaspoon grated $4.99
• Gochujang

  1 1/2 tablespoons
• Soy sauce

  1 tablespoon
• Toasted sesame oil

  2 teaspoons, divided
• Rice vinegar

  1 tablespoon, divided
• Brown sugar or honey

  1 teaspoon
• Neutral oil

  1 teaspoon
• Kosher salt and black pepper

  to taste
• Sesame seeds

  1 teaspoon, optional
• Chateau Ste Michelle Eroica Riesling Washington White Wine

  750 ml $24.99

Instructions

1. Rinse the rice until the water runs mostly clear, then cook it with 1 cup water and a pinch of salt on the stove; bring to a boil, cover, reduce to low, cook 15 minutes, then rest covered off heat for 10 minutes.
2. While the rice cooks, heat a grill or grill pan to medium-high. Slice the pork belly if needed, trim the asparagus, thinly slice the radishes, wash and dry the lettuce leaves, and cut 2 green onions into 2-inch pieces; thinly slice the remaining 2 green onions for garnish.
3. Mix the gochujang, soy sauce, garlic, ginger, brown sugar or honey, 1 teaspoon sesame oil, 2 teaspoons rice vinegar, and 1 tablespoon water into a glossy basting sauce.
4. Toss the asparagus and 2-inch green onion pieces with neutral oil, salt, and pepper. Toss the sliced radishes with the remaining 1 teaspoon rice vinegar, a pinch of salt, and the remaining 1 teaspoon sesame oil.
5. Grill the pork belly slices 3 to 4 minutes per side, moving them as needed to avoid flare-ups, until browned, lightly charred, and cooked through; brush with the gochujang sauce during the final minute on each side.
6. Grill the asparagus and green onion pieces alongside the pork for 4 to 6 minutes, turning occasionally, until crisp-tender and charred in spots.
7. Fluff the rice, then plate it with the grilled pork belly, asparagus, charred green onions, lettuce leaves, and sesame radishes; sprinkle with sliced green onions and sesame seeds, and use the lettuce to wrap bites of rice, pork, and vegetables.