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

  4 oz $3.99
• Private Selection® Seedless Mini Cucumbers

  6 oz, thinly sliced $3.50
• Kroger® Romaine Hearts

  3 cups chopped, plus a few leaves for serving if desired $6.00
• Kroger® Mini Sweet Peppers

  4 peppers, thinly sliced $6.00
• Green Top Red Radishes

  4 radishes, thinly sliced $1.99
• Green Onions

  2, thinly sliced $1.50
• Organic Cilantro

  1/2 cup leaves and tender stems, roughly chopped $1.99
• Mint

  1/4 cup leaves, torn $1.49
• Fresh Organic Lime

  1 large, juiced $1.50
• Son Premium Fish Sauce

  2 tablespoons $11.79
• Garlic

  1 clove, finely grated or minced $0.79
• Ginger Root

  1 teaspoon finely grated $4.99
• Fresh Jalapeno Peppers

  1/2 pepper, thinly sliced, optional $2.99
• Sugar

  1 tablespoon
• Warm water

  3 tablespoons
• Neutral cooking oil

  1 tablespoon
• Charles Smith Wines Kungfu Girl Riesling Washington White Wine

  750 ml $13.99

Instructions

1. Prep the vegetables and herbs: thinly slice the mini cucumbers, sweet peppers, radishes, green onions, and optional jalapeño; chop the romaine and cilantro, and tear the mint.
2. Make the Vietnamese-style dressing by whisking lime juice, fish sauce, sugar, warm water, garlic, and ginger until the sugar dissolves; taste and add a splash more water if it is too punchy.
3. Cook or soak the vermicelli rice noodles according to package directions until tender, then rinse under cool water and drain very well so they do not get gummy.
4. Toss the shrimp with 1 tablespoon of the dressing. Heat the oil in a large skillet over medium-high heat, add the shrimp in one layer, and cook 1 to 2 minutes per side until pink, opaque, and cooked through.
5. Add the sliced sweet peppers to the skillet for the last 30 to 60 seconds, just to warm and slightly soften them, then remove the skillet from the heat.
6. In a large bowl, toss the drained noodles with the remaining dressing, cucumbers, radishes, green onions, jalapeño if using, chopped romaine, cilantro, and mint.
7. Plate in shallow bowls or over whole romaine leaves, top with the warm shrimp and peppers, and finish with any extra herbs or cucumber slices for crunch.

Ingredients

• Kroger® 80/20 Ground Beef Pack 1 LB

  8 oz $6.99
• Kroger® Long Grain Rice

  1/2 cup dry $4.29
• Fresh Poblano Peppers

  1 large poblano $3.99
• Fresh Sweet Corn on the Cob

  2 ears $1.25
• Fresh On the Vine Red Tomatoes

  2 medium tomatoes $3.49
• Jumbo Yellow Onions

  1/2 medium onion $1.49
• Garlic

  2 cloves $0.79
• Fresh Organic Limes

  1 lime $1.50
• Organic Cilantro

  1/4 cup chopped $1.99
• Olive oil or neutral oil

  1 tablespoon
• Chili powder

  1 1/2 teaspoons
• Ground cumin

  1 teaspoon
• Dried oregano

  1/2 teaspoon
• Kosher salt

  3/4 teaspoon, plus more to taste
• Black pepper

  1/4 teaspoon
• Water or low-sodium broth

  1 cup

Instructions

1. Rinse the rice until the water runs mostly clear; dice the onion and tomatoes, mince the garlic, seed and dice the poblano, cut the kernels from the corn cobs, chop the cilantro, and cut the lime into wedges.
2. Heat a large oven-safe or heavy skillet over medium-high heat with the oil; add the corn kernels and poblano in a single layer and cook undisturbed for 3 minutes, then stir and cook 2 to 3 minutes more until lightly charred. Transfer half of this mixture to a bowl for a fresh topping.
3. Add the onion to the skillet with the remaining corn and poblano and cook for 2 minutes, then add the ground beef, chili powder, cumin, oregano, salt, and pepper; cook 5 to 6 minutes, breaking up the beef, until browned and no pink remains.
4. Stir in the garlic and rice and cook for 1 minute to toast the rice lightly, then add the diced tomatoes and water or broth, scraping up browned bits from the skillet.
5. Bring to a simmer, reduce heat to low, cover tightly, and cook for 18 minutes, until the rice is tender and the liquid is absorbed; remove from heat and let stand, covered, for 5 minutes.
6. Fluff the skillet with a fork, taste and adjust salt, then squeeze in half the lime and fold in most of the cilantro.
7. Plate the beef rice skillet in shallow bowls, spoon the reserved charred corn-poblano mixture over the top, and finish with remaining cilantro and lime wedges.

Ingredients

• Rockfish Fillet

  12 oz $9.99
• Yellow Squash

  12 oz, sliced into half-moons $2.69
• Fresh Large Green Bell Pepper

  1, sliced $1.50
• Fresh Red Tomato

  1 large, chopped $2.49
• Jumbo Yellow Onions

  1/2 small onion, thinly sliced $1.49
• Garlic

  2 cloves, minced $0.79
• Kroger® Fresh Lemons Bag

  1 lemon, zested and cut into wedges $4.99
• Parsley

  1/4 cup chopped $1.89
• Paprika

  1 1/2 teaspoons
• Dried oregano

  1/2 teaspoon
• Dried thyme

  1/2 teaspoon
• Garlic powder

  1/2 teaspoon
• Onion powder

  1/2 teaspoon
• Cayenne pepper

  1/8 to 1/4 teaspoon
• Kosher salt

  3/4 teaspoon, divided
• Black pepper

  1/2 teaspoon
• Olive oil

  2 tablespoons, divided
• Butter

  1 tablespoon, optional

Instructions

1. Pat the rockfish very dry, cut into 2 portions, and season lightly with 1/4 teaspoon salt; slice the squash, bell pepper, and onion, chop the tomato, mince the garlic, zest the lemon, and chop the parsley.
2. Mix the paprika, oregano, thyme, garlic powder, onion powder, cayenne, black pepper, and remaining 1/2 teaspoon salt in a small bowl, then coat the rockfish on both sides with most of the spice blend, reserving a pinch for the vegetables.
3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat; add the onion, squash, and bell pepper and cook 6 to 8 minutes, stirring occasionally, until browned at the edges but still bright.
4. Stir in the garlic, tomato, lemon zest, reserved pinch of spice blend, and 2 tablespoons water; cook 3 to 4 minutes until the tomato turns saucy and the squash is just tender, then fold in half the parsley and transfer the vegetables to plates or a warm platter.
5. Wipe out the skillet if needed, turn on the vent, and heat the remaining 1 tablespoon olive oil over medium-high heat until shimmering.
6. Add the rockfish and cook undisturbed for 3 to 4 minutes per side, depending on thickness, until deeply browned and the fish flakes easily or reaches 145°F; add the butter in the last minute if using and spoon it over the fish.
7. Plate the blackened rockfish over the squash-pepper-tomato mixture, sprinkle with the remaining parsley, and serve with lemon wedges for squeezing.