Careme

Ingredients

• Simple Truth® Natural Ground Lamb

  12 ounces $12.99
• Mahatma Thai Fragrant Jasmine Rice

  3/4 cup dry $4.99
• Water

  1 1/4 cups
• Cucumber

  1 medium $0.99
• Fresh Jalapeno Pepper

  1 small $2.99
• Fresh Organic Lime

  1, yielding 2 tablespoons juice $1.50
• Rice vinegar

  1 tablespoon
• Light brown sugar

  2 teaspoons
• Kosher salt

  1/2 teaspoon
• Neutral cooking oil

  1 teaspoon
• Garlic

  2 cloves $0.99
• Ginger Root

  1 tablespoon grated $4.99
• Fish sauce

  1 1/2 tablespoons
• Low-sodium soy sauce

  1 tablespoon
• Ground black pepper

  1/4 teaspoon
• Green Onions

  2 $1.50
• Mint

  1/4 cup chopped leaves $1.49
• Chateau Ste. Michelle Eroica Riesling Washington White Wine

  1 bottle $25.99

Instructions

1. Thinly slice 1 medium cucumber and 1/2 small jalapeño. Toss them with 1 tablespoon lime juice, 1 tablespoon rice vinegar, 1 teaspoon light brown sugar, and 1/4 teaspoon kosher salt; let pickle for at least 20 minutes while preparing dinner.
2. Rinse 3/4 cup dry jasmine rice. Bring it to a boil with 1 1/4 cups water and 1/4 teaspoon kosher salt, cover, and cook over low heat for 15 minutes; remove from the heat and let stand, covered, for 5 minutes.
3. While the rice cooks, thinly slice 2 green onions and chop 1/4 cup mint leaves; reserve them for serving. Mince 2 garlic cloves, grate 1 tablespoon ginger, and finely chop 1/2 small jalapeño.
4. Heat 1 teaspoon neutral cooking oil in a large skillet over medium-high heat. Add 12 ounces ground lamb in an even layer and sear undisturbed for 3 minutes; break it into bite-size crumbles and cook for 4 to 5 minutes, until browned and it reaches 160°F.
5. Stir in 2 minced garlic cloves, 1 tablespoon grated ginger, and 1/2 finely chopped jalapeño; cook for 1 minute. Add 1 tablespoon lime juice, 1 1/2 tablespoons fish sauce, 1 tablespoon low-sodium soy sauce, 1 teaspoon light brown sugar, and 1/4 teaspoon ground black pepper; toss for 2 minutes, until glossy.
6. Divide the cooked components between two bowls, drain and arrange the pickles on top, and finish with the prepared green onions and mint before serving.

Ingredients

• Coho Salmon Fillet (Farm Raised)

  12 ounces $7.99
• Fresh Sweet Corn on the Cob-Each

  2 ears $1.25
• Fresh California Yellow Peach – Each

  1 medium peach (about 6 ounces) $3.49
• Fresh Jalapeno Peppers

  1/2 pepper $2.99
• Green Onions

  2 green onions $1.50
• Fresh Organic Limes - Each

  1 lime $1.50
• Garlic

  1 clove $0.99
• Extra-virgin olive oil

  2 tablespoons
• Light brown sugar

  1 teaspoon
• Ground allspice

  1/2 teaspoon
• Smoked paprika

  1 teaspoon
• Dried thyme

  1/2 teaspoon
• Kosher salt

  3/4 teaspoon
• Ground black pepper

  1/4 teaspoon
• Chateau Ste. Michelle Vintage Select Riesling Washington White Wine

  1 bottle $7.97

Instructions

1. Heat the oven to 425°F and line a small rimmed baking sheet; cut the kernels from 2 ears corn, dice 1 medium peach (about 6 ounces), mince 1/2 jalapeño pepper, thinly slice 2 green onions, mince 1 garlic clove, and juice 1 lime.
2. Mix 1 tablespoon extra-virgin olive oil, 1 teaspoon light brown sugar, 1/2 teaspoon ground allspice, 1 teaspoon smoked paprika, 1/2 teaspoon dried thyme, 1 minced garlic clove, 1/2 teaspoon kosher salt, and 1/4 teaspoon ground black pepper into a paste.
3. Place 12 ounces coho salmon skin-side down on the prepared baking sheet, coat the top with all of the spice paste, and roast for 10–14 minutes, until the thickest part reaches 145°F.
4. While the fish roasts, heat 1 teaspoon extra-virgin olive oil in a skillet over medium-high heat; add the kernels from 2 ears corn and cook for 6–8 minutes, stirring occasionally, until crisp-tender and lightly charred.
5. Combine the charred kernels from 2 ears corn with 1 diced medium peach (about 6 ounces), 1/2 minced jalapeño pepper, 2 sliced green onions, the juice of 1 lime, 2 teaspoons extra-virgin olive oil, and 1/4 teaspoon kosher salt.
6. Rest 12 ounces roasted coho salmon for 3 minutes, divide it between 2 plates, and serve all of the corn-peach salsa alongside.

Ingredients

• Simple Truth® Natural Ground Lamb

  8 ounces $12.99
• Kroger® Penne Rigate Pasta

  6 ounces $1.25
• Eggplant

  1 medium (about 12 ounces) $3.49
• Fresh Roma Tomatoes

  1 pound $2.99
• Jumbo Yellow Onion

  1/2 medium (about 4 ounces) $1.49
• Garlic

  2 cloves $0.99
• Simple Truth Organic® Basil

  0.5 ounce $2.79
• Extra-virgin olive oil

  1 1/2 tablespoons
• Kosher salt

  1 1/2 teaspoons
• Black pepper

  1/4 teaspoon
• Dried oregano

  1 teaspoon
• Crushed red pepper flakes

  1/4 teaspoon
• Red wine vinegar

  1 tablespoon
• Finely grated Parmesan cheese

  1/4 cup
• Water

  2 quarts
• Villa Antinori Tuscany Sangiovese Italy Red Wine

  750 ml $20.99

Instructions

1. Dice 1 medium eggplant (about 12 ounces) into 3/4-inch cubes, chop 1 pound Roma tomatoes, dice 1/2 medium yellow onion (about 4 ounces), mince 2 garlic cloves, and thinly slice 0.5 ounce basil, keeping the basil in two equal portions.
2. Heat 1 tablespoon extra-virgin olive oil in a large skillet over medium-high heat. Add 12 ounces diced eggplant and 1/4 teaspoon kosher salt; cook for 8 minutes, stirring occasionally, until browned and tender, then transfer the eggplant to a plate.
3. While the eggplant cooks, bring 2 quarts water and 1 teaspoon kosher salt to a boil. Add 6 ounces penne and cook until one minute shy of al dente, about 8 to 10 minutes; reserve 1/2 cup of the pasta water and drain the penne.
4. Heat 1/2 tablespoon extra-virgin olive oil in the skillet over medium heat. Cook 4 ounces diced yellow onion for 3 minutes, then add 8 ounces ground lamb and cook for about 5 minutes, breaking it into small pieces, until browned and safely cooked to 160°F. Stir in 2 minced garlic cloves, 1 teaspoon dried oregano, 1/4 teaspoon crushed red pepper flakes, 1/4 teaspoon black pepper, and 1/4 teaspoon kosher salt for 30 seconds.
5. Add 1 pound chopped Roma tomatoes to the lamb and simmer for 10 minutes. Fold in 12 ounces cooked eggplant, 6 ounces cooked penne, and the reserved 1/2 cup pasta water; simmer for 2 minutes, then stir in 1 tablespoon red wine vinegar, 0.25 ounce sliced basil, and 2 tablespoons Parmesan.
6. Divide the lamb and eggplant penne between two shallow bowls, then plate with the remaining 2 tablespoons Parmesan and remaining 0.25 ounce sliced basil scattered over the top.

Ingredients

• Patagonia Pink Shrimp 16/20 (Previously Frozen)

  12 oz, peeled and deveined $7.99
• Fresh Bagged Green Beans

  8 oz $3.99
• Fresh Roma Tomato

  8 oz $2.99
• Garlic

  2 cloves $0.99
• Parsley

  2 tablespoons chopped $1.89
• extra-virgin olive oil

  2 tablespoons
• smoked paprika

  1 teaspoon
• sherry vinegar

  1 tablespoon
• red pepper flakes

  1/4 teaspoon
• kosher salt

  3/4 teaspoon
• ground black pepper

  1/4 teaspoon
• Mar de Frades Atlantico Albarino Spain White Wine

  1 bottle $37.99

Instructions

1. Trim the ends from 8 ounces green beans, dice 8 ounces Roma tomato, mince 2 garlic cloves, chop 2 tablespoons parsley, and pat 12 ounces shrimp dry.
2. Toss 12 ounces shrimp with 1 teaspoon smoked paprika, 1/2 teaspoon kosher salt, and 1/4 teaspoon ground black pepper.
3. Heat 1 tablespoon extra-virgin olive oil in a large skillet over medium-high heat. Sear 12 ounces seasoned shrimp for 1 to 2 minutes per side, until lightly browned but not fully cooked, then transfer them to a plate.
4. Add 1 tablespoon extra-virgin olive oil, 8 ounces trimmed green beans, and 1/4 teaspoon kosher salt to the skillet; cook for 4 minutes. Stir in 2 minced garlic cloves and 1/4 teaspoon red pepper flakes, then cook for 30 seconds.
5. Add 8 ounces diced Roma tomato and 1 tablespoon sherry vinegar; cook for 4 to 5 minutes, until juicy and slightly reduced. Return 12 ounces seared shrimp and add 2 tablespoons chopped parsley; cook for 1 to 2 minutes, until the shrimp are opaque and reach 145°F.
6. Divide the finished skillet mixture between 2 shallow bowls, spooning the smoky tomato pan juices over each serving.