Careme

Ingredients

• Foster Farms Fresh & Natural Cage Free Boneless Skinless Chicken Breast Fillets

  1 lb $2.99
• Zucchini

  1 lb $1.79
• Kroger® Long Grain Rice

  3/4 cup $4.29
• Water

  1 1/2 cups
• Kosher salt

  1 teaspoon
• Gochujang

  2 tablespoons
• Soy sauce

  1 tablespoon
• Rice vinegar

  1 tablespoon
• Honey

  1 tablespoon
• Toasted sesame oil

  2 teaspoons
• Garlic

  2 cloves
• Fresh ginger

  2 teaspoons grated
• Neutral cooking oil

  1 tablespoon
• Scallions

  2
• Sesame seeds

  1 teaspoon

Instructions

1. Heat a gas or charcoal grill to medium-high, about 425°F, allowing about 10 minutes for it to preheat. Clean and oil the grill grates if needed.

2. Pat 1 lb chicken breast fillets dry and season all over with 1/2 teaspoon kosher salt.

3. Trim 1 lb zucchini and cut it lengthwise into 1/2-inch-thick planks. Thinly slice 2 scallions, separating the white and green portions.

4. Whisk together the gochujang glaze:

   • 2 tablespoons gochujang
   • 1 tablespoon soy sauce
   • 1 tablespoon rice vinegar
   • 1 tablespoon honey
   • 2 teaspoons toasted sesame oil
   • 2 garlic cloves, finely grated
   • 2 teaspoons grated fresh ginger
   • Sliced white portions of the scallions

   Transfer 2 tablespoons of the glaze to a clean bowl for finishing. Coat the chicken with the rest and marinate for 10 minutes.

5. While the chicken marinates, combine 3/4 cup long-grain rice, 1 1/2 cups water, and 1/2 teaspoon kosher salt in a small saucepan. Bring to a boil over high heat, cover, reduce the heat to low, and cook for 15 minutes. Remove from the heat and leave covered for 5 minutes, then fluff with a fork.

6. Coat the zucchini planks with 1 tablespoon neutral cooking oil. Grill until tender and well marked, 3 to 4 minutes per side, then transfer to a platter.

7. Remove the chicken from its marinade, letting the excess drip away, and discard that marinade. Grill the chicken for 5 to 7 minutes per side, brushing it with the reserved clean glaze during the final 2 minutes, until the thickest piece reaches 165°F. Transfer to a cutting board and rest for 5 minutes.

8. Slice the rested chicken across the grain. Divide the rice between two plates, add the grilled zucchini and sliced chicken, and finish with the sliced scallion greens and 1 teaspoon sesame seeds.

Ingredients

• Kroger® Natural Thin Cut Boneless Pork Loin Chops

  12 oz $4.00
• Kroger® Sweet Corn on the Cob

  2 ears $4.99
• Fresh Orange Bell Pepper

  1 pepper $1.67
• Jumbo Red Onions

  4 oz $1.19
• Fresh Medium Ripe Avocado

  1 avocado $1.00
• Fresh Organic Limes - Each

  1 lime $1.29
• Olive oil

  1 1/2 tablespoons
• Chili powder

  2 teaspoons
• Ground cumin

  1 teaspoon
• Smoked paprika

  1/2 teaspoon
• Garlic powder

  1/2 teaspoon
• Honey

  1 teaspoon
• Kosher salt

  1 1/4 teaspoons
• Black pepper

  1/2 teaspoon
• Fresh cilantro

  2 tablespoons

Instructions

1. Heat the oven to 450°F with a large rimmed sheet pan inside. Husk 2 ears corn and cut each crosswise into 3 pieces. Core 1 orange bell pepper and cut it into wide strips. Peel 4 ounces red onion and cut it into wedges.

2. In a large bowl, toss the prepared corn, bell pepper, and onion with:

   • 1 tablespoon olive oil
   • 1 teaspoon chili powder
   • 1/2 teaspoon ground cumin
   • 1/2 teaspoon kosher salt
   • 1/4 teaspoon black pepper

   Carefully remove the hot pan, spread the seasoned vegetables across it in one layer, and roast for 14 minutes.

3. Pat 12 ounces thin-cut pork loin chops dry. In a small bowl, combine:

   • 1/2 tablespoon olive oil
   • 1 teaspoon chili powder
   • 1/2 teaspoon ground cumin
   • 1/2 teaspoon smoked paprika
   • 1/2 teaspoon garlic powder
   • 1 teaspoon honey
   • 3/4 teaspoon kosher salt
   • 1/4 teaspoon black pepper

   Rub this seasoning mixture over both sides of the chops.

4. Turn the vegetables and place the seasoned pork on the hot pan without overlapping. Roast for 3 to 5 minutes, checking early, until the chops reach 145°F at their thickest points. Transfer the pork to a plate and rest for 3 minutes while the vegetables continue roasting.

5. While the pork cooks, dice 1 avocado and chop 2 tablespoons fresh cilantro. Zest and juice 1 lime, then gently combine the avocado, cilantro, lime zest, and lime juice.

6. Divide the rested pork, roasted corn, peppers, and onion between two plates. Spoon the avocado-lime topping over the pork and serve hot.

Ingredients

• Whole Cooked Dungeness Crab

  1 1/2 lb $9.99
• Kroger® Spaghetti

  8 oz $1.25
• Fresh Roma Tomato

  1 lb $1.29
• Garlic

  3 cloves $0.79
• Kroger® Fresh Lemons

  1 medium lemon $4.99
• Simple Truth Organic® Baby Dill

  2 tablespoons chopped $2.49
• water

  3 quarts
• kosher salt

  3 tablespoons plus 1/4 teaspoon
• extra-virgin olive oil

  2 tablespoons
• crushed red pepper flakes

  1/4 teaspoon
• dried oregano

  1/2 teaspoon
• freshly ground black pepper

  1/4 teaspoon
• dry white wine

  1/3 cup
• unsalted butter

  1 tablespoon
• feta cheese

  1 oz crumbled

Instructions

1. Set 3 quarts water over high heat, stir in 3 tablespoons kosher salt, and cover so it comes to a boil while you prep.

2. Prepare the produce and seasonings:

   • Core and dice 1 lb Fresh Roma Tomato.
   • Mince 3 garlic cloves.
   • Finely grate the zest from 1 medium lemon, then squeeze out 2 tablespoons juice; keep them separate.
   • Chop 2 tablespoons baby dill.

   Set each prepared ingredient aside.

3. Pick the meat from 1 1/2 lb Whole Cooked Dungeness Crab, checking carefully for shell fragments. Reserve the crab meat and any clean juices as the crab component; discard the shells.

4. Heat 2 tablespoons extra-virgin olive oil in a wide skillet over medium heat. Add the minced garlic and 1/4 teaspoon crushed red pepper flakes; cook for 30 seconds. Add:

   • The diced Roma tomatoes
   • 1/2 teaspoon dried oregano
   • 1/4 teaspoon kosher salt
   • 1/4 teaspoon freshly ground black pepper

   Cook for 7 minutes, stirring occasionally, until the tomatoes become saucy but retain some texture.

5. Pour 1/3 cup dry white wine into the tomato sauce. Simmer for 3 minutes, scraping up anything stuck to the skillet, then reduce the heat to low.

6. Add 8 oz spaghetti to the boiling water and cook until al dente according to the package timing, about 9 minutes. Before draining, reserve exactly 1/2 cup pasta cooking water; drain the spaghetti without rinsing.

7. While the spaghetti drains, fold the crab component into the tomato sauce and warm gently for 2 minutes; avoid vigorous boiling so the crab remains tender.

8. Add the drained spaghetti and all 1/2 cup reserved pasta water to the skillet. Toss over medium heat for 2 minutes with:

   • 1 tablespoon unsalted butter
   • All the prepared lemon zest
   • All 2 tablespoons prepared lemon juice
   • 1 tablespoon chopped dill

   Continue tossing until the sauce looks glossy and clings to the pasta.

9. Twirl the crab spaghetti into two warmed shallow bowls, distributing the crab evenly. Finish with 1 oz crumbled feta and the remaining 1 tablespoon chopped dill, then serve immediately.