Careme

Ingredients

• Certified Angus Beef Choice Bone-In Ribeye Steak (1 Steak)

  1 bone-in steak (about 1 pound) $20.99
• Fresh Brussels Sprouts - Order by the Pound

  1 pound $3.99
• Diamond Crystal Salt flakes

  4 teaspoons
• Black peppercorns, coarsely crushed

  1 tablespoon
• Olive oil

  1 tablespoon
• Unsalted butter

  1 tablespoon
• Fresh thyme

  4 sprigs
• Garlic

  1 large clove, lightly crushed
• Shallots

  1 small shallot (about 1½ ounces), minced $4.49
• Cognac or brandy

  3 tablespoons
• Heavy cream

  ⅓ cup
• Dijon mustard

  2 teaspoons
• Justin Cabernet Sauvignon California Red Wine

  1 bottle $31.99

Instructions

1. Heat the oven to 425°F. Pat 1 bone-in ribeye steak (about 1 pound) dry and season all over with 2½ teaspoons Diamond Crystal Salt flakes. Let it stand at room temperature for 20 minutes while preparing the sprouts.

2. Trim and halve 1 pound Brussels sprouts. Toss them on a rimmed baking sheet with:

   • 2 teaspoons olive oil
   • 1½ teaspoons Diamond Crystal Salt flakes
   • 1 teaspoon coarsely crushed black peppercorns

   Arrange cut-side down and roast for 18–22 minutes, turning once, until deeply browned and tender.

3. Press 2 teaspoons coarsely crushed black peppercorns onto both sides of the seasoned ribeye. Heat a heavy skillet over medium-high until very hot, then add 1 teaspoon olive oil. Sear the steak for 3–4 minutes per side and briefly sear the fat edge.

4. Reduce the heat to medium. Add 1 tablespoon unsalted butter, 4 fresh thyme sprigs, and 1 lightly crushed large garlic clove. Tilt the skillet and baste the steak for 1–2 minutes, pulling it at 125°F for medium-rare. Transfer it to a board and rest for 8 minutes.

5. While the steak rests, discard the thyme and garlic and pour off all but a thin film of fat. Cook 1 small minced shallot (about 1½ ounces) over medium heat for 1 minute. Take the skillet off the heat, add 3 tablespoons Cognac or brandy, then return it to the heat and simmer for 1 minute. Stir in ⅓ cup heavy cream and 2 teaspoons Dijon mustard; simmer for 2–3 minutes, scraping up the browned bits, until the sauce lightly coats a spoon.

6. Cut the rested ribeye from the bone and slice across the grain. Divide it between two warm plates, spoon over the Cognac cream sauce, and arrange the roasted Brussels sprouts alongside.

Want more detail? See the temperature guide.

Ingredients

• Private Selection® Italian Penne Rigate

  6 ounces $1.67
• Simple Truth® Mild Italian Chicken Sausage

  8 ounces $5.99
• Fresh Roma Tomato

  1 pound $1.99
• Simple Truth Organic® Basil

  1/4 ounce $2.79
• garlic

  3 cloves
• plain breadcrumbs

  1/4 cup
• extra-virgin olive oil

  2 tablespoons
• fennel seeds

  1 teaspoon
• red pepper flakes

  1/4 teaspoon
• tomato paste

  1 tablespoon
• capers

  2 tablespoons
• red wine vinegar

  1 teaspoon
• Diamond Crystal kosher salt flakes

  1/4 cup plus 1/2 teaspoon
• water

  2 quarts

Instructions

1. Prepare the fresh ingredients:

   • Core and dice 1 pound Roma tomatoes into 1/2-inch pieces.
   • Remove the casings from 8 ounces chicken sausage.
   • Mince 3 garlic cloves.
   • Tear or thinly slice 1/4 ounce basil leaves.

   Set each prepared ingredient aside separately.

2. Bring 2 quarts water to a boil in a medium pot. Stir in 1/4 cup Diamond Crystal kosher salt flakes.

3. Meanwhile, heat 1 tablespoon extra-virgin olive oil in a large skillet over medium heat. Add 1/4 cup plain breadcrumbs and cook, stirring, until crisp and golden, about 3 minutes. Transfer the toasted breadcrumbs to a bowl.

4. Heat 1 tablespoon extra-virgin olive oil in the same skillet over medium-high heat. Add the prepared sausage and cook while breaking it into bite-size crumbles until lightly browned, about 4 minutes. Stir in 1 teaspoon fennel seeds, 1/4 teaspoon red pepper flakes, and the prepared garlic; cook for 30 seconds. Add 1 tablespoon tomato paste and cook until brick red, about 1 minute.

5. Add the prepared tomatoes, 1/2 teaspoon Diamond Crystal kosher salt flakes, 2 tablespoons capers, and 1 teaspoon red wine vinegar. Simmer over medium heat until the tomatoes become saucy and the sausage registers 165°F, 8–10 minutes.

6. While the sauce simmers, add 6 ounces penne to the boiling water and cook until 2 minutes shy of al dente. Reserve 1 cup pasta water, then drain the penne.

7. Add the drained penne and 1/2 cup reserved pasta water to the skillet. Toss vigorously over medium heat until the pasta is al dente and coated in a glossy sauce, about 2 minutes, adding up to 1/2 cup more reserved pasta water if needed. Fold in the prepared basil.

8. Divide the Sicilian penne between two shallow bowls and finish with the toasted breadcrumbs.

Want more detail? See the temperature guide.

Ingredients

• Whole Cooked Dungeness Crab

  1 whole crab, about 1½ pounds $14.99
• Private Selection® Italian Bucatini

  8 ounces $1.67
• Zucchini

  8 ounces $2.69
• Kroger® Fresh Grape Tomatoes

  10 ounces $3.99
• Garlic

  2 cloves $1.29
• Simple Truth Organic® Basil

  ½ ounce $2.79
• Kroger® Fresh Lemons

  1 lemon $4.99
• Dry white wine

  ⅓ cup
• Extra-virgin olive oil

  2 tablespoons
• Unsalted butter

  2 tablespoons
• Diamond Crystal kosher salt flakes

  4 tablespoons plus ½ teaspoon
• Crushed red pepper flakes

  ¼ teaspoon
• Water

  2 quarts

Instructions

1. Prepare the crab and produce:

   • Crack and pick the meat from 1 whole cooked Dungeness crab, about 1½ pounds; discard the shells and cartilage.
   • Shave 8 ounces zucchini lengthwise into ribbons with a vegetable peeler.
   • Halve 10 ounces grape tomatoes.
   • Thinly slice 2 garlic cloves.
   • Finely grate the zest and squeeze the juice from 1 lemon.
   • Tear ½ ounce basil leaves.

   Keep each prepared component separate.

2. Bring 2 quarts water and 4 tablespoons Diamond Crystal kosher salt flakes to a boil in a wide pot. Add 8 ounces bucatini and cook until 2 minutes shy of al dente, stirring occasionally. Reserve 1 cup pasta water, then drain; begin cooking the vegetables while the pasta boils.

3. Heat 1 tablespoon extra-virgin olive oil in a large skillet over medium-high heat. Add the prepared zucchini and ½ teaspoon Diamond Crystal kosher salt flakes—using a restrained amount because the cooked crab is already seasoned. Toss for 2 minutes, until flexible but still bright, then transfer to a plate.

4. Add 1 tablespoon extra-virgin olive oil to the same skillet. Add the prepared tomatoes cut-side down and cook undisturbed for 3 minutes, then toss and cook for 1 minute. Add the prepared garlic and ¼ teaspoon crushed red pepper flakes; stir for 30 seconds.

5. Pour ⅓ cup dry white wine into the skillet and simmer for 2 minutes, scraping up the browned bits. Add the drained bucatini, 2 tablespoons unsalted butter, and ½ cup reserved pasta water. Toss vigorously over medium heat for 2 minutes, adding up to another ½ cup reserved pasta water as needed, until the sauce looks glossy and clings to the pasta.

6. Gently fold in the prepared crab meat and zucchini. Cook for 1 to 2 minutes, tossing carefully, just until the crab is warmed through; do not let the sauce boil. Remove from the heat and fold in the prepared lemon zest, lemon juice, and basil.

7. Twirl the crab bucatini into two warmed shallow bowls, arranging the zucchini ribbons, tomatoes, and generous pieces of crab visibly on top. Spoon the glossy pan sauce over each serving and serve immediately.

Want more detail? See the temperature guide.