Careme

Ingredients

• Shrimp Raw White P&D Large 31/40 Count

  10 oz, thawed if frozen and patted dry $7.99
• A Taste of Thai® Vermicelli Rice Noodles

  5 oz $3.99
• Cucumber

  1 small, thinly sliced $0.99
• Green Top Red Radishes

  1/2 bunch, thinly sliced $1.99
• Green Onions

  2, thinly sliced, whites and greens separated $1.50
• Organic Cilantro

  1/3 bunch, chopped $1.99
• Fresh Organic Limes - Each

  1, juiced $1.50
• Garlic

  2 cloves, minced $0.79
• Ginger Root

  1 teaspoon grated $4.99
• Neutral oil

  1 1/2 tablespoons
• Fish sauce

  1 1/2 tablespoons
• Rice vinegar

  1 tablespoon
• Brown sugar or honey

  1 teaspoon
• Ground turmeric

  3/4 teaspoon
• Red pepper flakes or chili crisp

  to taste
• Roasted peanuts

  2 tablespoons, chopped, optional
• Charles Smith Wines Kungfu Girl Riesling Washington White Wine

  750 ml $13.99

Instructions

1. Prep the produce and sauce: thinly slice the cucumber and radishes, slice the green onions with whites and greens separated, chop the cilantro, mince the garlic, grate the ginger, and whisk together lime juice, fish sauce, rice vinegar, brown sugar, and 2 tablespoons water.
2. Make the cucumber-radish slaw by tossing the cucumber, radishes, green onion greens, half the cilantro, a pinch of salt, and 1 tablespoon of the lime-fish sauce mixture; set aside to stay crisp.
3. Cook or soak the vermicelli rice noodles according to package directions until just tender, then drain, rinse briefly with cool water, and shake dry well.
4. Season the shrimp with turmeric, a pinch of salt, and red pepper flakes; heat the oil in a large skillet or wok over medium-high heat, then add the green onion whites, garlic, and ginger for 30 seconds until fragrant.
5. Add the shrimp in a single layer and cook 1 to 2 minutes per side, until pink, opaque, and just cooked through; transfer to a plate if the pan looks crowded.
6. Add the drained noodles and remaining lime-fish sauce mixture to the skillet and toss over medium heat for 1 to 2 minutes, adding a splash of water if needed to loosen the noodles; return shrimp to the pan and toss once more.
7. Plate the warm turmeric shrimp noodles in shallow bowls, pile the cucumber-radish slaw alongside or on top, and finish with remaining cilantro, chopped peanuts if using, and extra chili to taste.

Ingredients

• Simple Truth Organic® Natural Ground Lamb

  10 oz $12.99
• Kroger® Pearl Couscous

  3/4 cup dry $2.49
• Cucumber

  1 medium, diced $0.99
• Fresh Red Tomato

  12 oz, diced $2.49
• Jumbo Red Onion

  1/4 small onion, divided $2.29
• Parsley

  1/3 cup chopped, divided $1.89
• Mint

  2 tablespoons chopped $1.49
• Fresh Organic Lemon - Each

  1 lemon, zested and juiced $2.00
• Garlic

  2 cloves, grated or minced $0.79
• Olive oil

  2 tablespoons, divided
• Ground cumin

  1 teaspoon
• Smoked paprika or sweet paprika

  1/2 teaspoon
• Ground allspice or cinnamon

  1/4 teaspoon
• Kosher salt and black pepper

  to taste
• Plain yogurt

  1/3 cup, optional for serving
• Owen Roe Sinister Hand Grenache Oregon Red Wine

  750 ml $23.99

Instructions

1. Prep the produce: dice the cucumber and tomato, finely chop the parsley and mint, zest and juice the lemon, mince the garlic, and grate 1–2 tablespoons of the red onion onto a paper towel or clean kitchen towel. Squeeze the grated onion firmly to remove excess liquid, then finely dice the remaining onion for the salad.
2. In a bowl, combine the ground lamb, squeezed grated onion, garlic, lemon zest, cumin, paprika, allspice, 2 tablespoons parsley, 3/4 teaspoon salt, and several grinds of black pepper. Knead vigorously by hand for 1–2 minutes until the mixture turns tacky, sticky, and cohesive, then shape into 4 short oval kebabs around metal skewers or into sturdy grillable logs.
3. Start the pearl couscous according to package directions in salted water. While it cooks, heat a grill to medium-high and oil the grates once hot.
4. Make the salad by tossing the cucumber, tomato, diced red onion, mint, remaining parsley, 1 tablespoon lemon juice, 1 tablespoon olive oil, a pinch of salt, and black pepper. Let it sit while the lamb grills.
5. Drain the couscous if needed, then toss with 1 teaspoon olive oil, 1 tablespoon lemon juice, and 1 tablespoon parsley. Cover to keep warm.
6. Grill the lamb kebabs for 3–4 minutes per side, turning carefully, until browned and the center reaches 160°F for ground lamb. Transfer to a plate and rest for 5 minutes.
7. Taste the couscous and salad, adjusting with extra lemon, salt, or pepper as needed. Plate the couscous, top with the grilled lamb lula kebabs, spoon the tomato-cucumber salad alongside, and add a dollop of plain yogurt if using.