Careme

Ingredients

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

  1 lb $2.99
• Fresh On the Vine Red Tomatoes by the Bunch (4-5 tomatoes per bunch)

  12 oz $2.49
• Private Selection® Walla Walla Sweet Onions

  2 oz $3.49
• walnut halves or pieces

  1/2 cup
• garlic

  1 clove
• fresh cilantro leaves

  1/2 cup lightly packed
• extra-virgin olive oil

  2 tablespoons
• red wine vinegar

  2 tablespoons
• water

  1/3 cup
• ground coriander

  1 teaspoon
• sweet paprika

  1/2 teaspoon
• kosher salt

  2 teaspoons
• ground black pepper

  1/2 teaspoon

Instructions

1. Preheat a grill to medium-high, about 425°F, then clean and oil the grates.

2. Pat 1 pound chicken breast fillets dry and pound the thickest sections to an even 3/4-inch thickness. Coat the chicken with:

   • 1 tablespoon extra-virgin olive oil
   • 1 teaspoon ground coriander
   • 1/2 teaspoon sweet paprika
   • 1 teaspoon kosher salt
   • 1/4 teaspoon ground black pepper

   Let the seasoned chicken stand for 10 minutes while preparing the sauce and salad.

3. Make the Georgian-inspired walnut sauce by blending until mostly smooth:

   • 1/2 cup walnut halves or pieces
   • 1 garlic clove, peeled
   • 1/2 cup lightly packed fresh cilantro leaves
   • 1 tablespoon red wine vinegar
   • 1/3 cup water
   • 1/4 teaspoon kosher salt
   • 1/8 teaspoon ground black pepper

   The sauce should be thick but spoonable.

4. Cut 12 ounces tomatoes into wedges and thinly slice 2 ounces Walla Walla sweet onion. Toss them gently with:

   • 1 tablespoon extra-virgin olive oil
   • 1 tablespoon red wine vinegar
   • 3/4 teaspoon kosher salt
   • 1/8 teaspoon ground black pepper

   Set the tomato salad aside so its juices form a light dressing.

5. Grill the seasoned chicken with the lid closed for 5 to 6 minutes on the first side. Turn and grill for 4 to 6 minutes more, until the thickest portion reaches 165°F. Transfer the chicken to a clean plate and rest for 5 minutes.

6. Slice the rested chicken across the grain and divide it between two plates. Spoon the walnut sauce over or alongside the chicken, then plate the tomato and Walla Walla onion salad with its juices.

Ingredients

• Kroger® Fresh Natural Pork Loin Boneless

  12 ounces $2.99
• Zucchini

  12 ounces $1.79
• Fresh Roma Tomato

  8 ounces $1.29
• Private Selection® Walla Walla Sweet Onions

  4 ounces $3.49
• Private Selection™ Medium Hatch Chile Peppers

  1 medium pepper (about 2 ounces) $1.79
• Garlic

  1 clove $0.79
• Fresh Organic Lime

  1 lime $1.29
• Pumpkin seeds (pepitas)

  2 tablespoons
• Olive oil

  2 tablespoons
• Dried oregano

  1 teaspoon
• Smoked paprika

  1 teaspoon
• Ground cumin

  1/2 teaspoon
• Kosher salt

  1 3/4 teaspoons
• Ground black pepper

  1/2 teaspoon

Instructions

1. Pat 12 ounces pork loin dry, cut it crosswise into four medallions, and gently pound them to an even 3/4-inch thickness. Combine and rub over both sides of the pork:

   • 1 teaspoon dried oregano
   • 1 teaspoon smoked paprika
   • 1/2 teaspoon ground cumin
   • 3/4 teaspoon kosher salt
   • 1/4 teaspoon ground black pepper

   Let the seasoned pork stand while preparing the vegetables.

2. Prepare the produce:

   • Cut 12 ounces zucchini into 1/2-inch-thick half-moons
   • Dice 8 ounces Roma tomatoes
   • Thinly slice 4 ounces Walla Walla sweet onion
   • Stem, seed, and finely chop 1 medium Hatch chile
   • Mince 1 garlic clove

   Halve and juice 1 lime to yield about 1 tablespoon juice.

3. Heat a large skillet over medium heat. Toast 2 tablespoons pumpkin seeds, stirring frequently, until fragrant and beginning to pop, about 2 minutes; transfer them to a plate.

4. Raise the heat to medium-high and add 2 teaspoons olive oil. Add the prepared zucchini, 1/2 teaspoon kosher salt, and 1/4 teaspoon ground black pepper. Cook for 5 to 6 minutes, tossing occasionally, until browned at the edges and crisp-tender; divide between two plates.

5. Reduce the heat to medium and add 2 teaspoons olive oil. Add the seasoned pork and sear for 4 to 5 minutes per side, adjusting the heat if the spices darken too quickly, until browned and the centers reach 145°F. Transfer the pork to a clean plate to rest while making the salsa.

6. Add 2 teaspoons olive oil to the pork skillet over medium heat. Cook the prepared onion and Hatch chile for 3 minutes. Add the prepared garlic and cook for 30 seconds. Stir in the prepared tomatoes and 1/2 teaspoon kosher salt, scraping up the browned fond. Cook for 6 to 7 minutes, stirring and crushing the tomatoes, until they form a chunky salsa. Stir in the prepared lime juice and remove from the heat.

7. Spoon the tomato–Hatch chile salsa onto the two plates beside the zucchini. Arrange two rested pork medallions on each plate, scatter with the toasted pumpkin seeds, and serve.

Ingredients

• Whole Cooked Dungeness Crab

  2 lb $9.99
• Kroger® Sweet Corn on the Cob

  2 ears $4.99
• Kroger® Enriched Medium Grain Rice

  3/4 cup $3.29
• Fresh On the Vine Red Tomatoes by the Bunch (4-5 tomatoes per bunch)

  8 oz $2.49
• Private Selection® Walla Walla Sweet Onions

  4 oz $3.49
• Fresh Red Hothouse Bell Pepper

  1 pepper $1.67
• Garlic

  2 cloves $0.79
• Kroger® Fresh Lemons Bag

  1 lemon $4.99
• Flat-leaf parsley

  2 tablespoons chopped
• Extra-virgin olive oil

  2 tablespoons
• Unsalted chicken or seafood broth

  2 cups
• Saffron threads

  1/4 teaspoon
• Smoked paprika

  1 teaspoon
• Crushed red pepper flakes

  1/4 teaspoon
• Kosher salt

  2 teaspoons
• Black pepper

  1/2 teaspoon

Instructions

1. Prepare the produce and garnishes:

   • Cut the kernels from 2 ears Kroger® Sweet Corn on the Cob.
   • Dice 4 ounces Private Selection® Walla Walla Sweet Onions.
   • Dice 1 Fresh Red Hothouse Bell Pepper.
   • Finely chop or coarsely grate 8 ounces Fresh On the Vine Red Tomatoes.
   • Mince 2 cloves garlic.
   • Zest and juice 1/2 lemon; cut the other 1/2 lemon into wedges.
   • Chop 2 tablespoons flat-leaf parsley.

   Keep the corn separate and set the lemon juice aside for finishing.

2. Combine 2 cups unsalted chicken or seafood broth with 1/4 teaspoon saffron threads in a small saucepan. Bring just to a simmer over medium heat, then cover and remove from the heat to infuse.

3. Heat 1 tablespoon extra-virgin olive oil in a wide 12-inch skillet over medium-high heat. Add the prepared corn and 1/4 teaspoon kosher salt. Cook for 4 minutes, stirring only occasionally, until lightly charred; transfer the charred corn to a bowl.

4. Reduce the heat to medium and add 1 tablespoon extra-virgin olive oil to the skillet. Cook the prepared onion and bell pepper for 4 minutes, until softened. Add the prepared garlic, 1 teaspoon smoked paprika, and 1/4 teaspoon crushed red pepper flakes; cook for 30 seconds. Stir in the prepared tomatoes and 1/2 teaspoon black pepper, then cook for 3 minutes until saucy.

5. Stir 3/4 cup Kroger® Enriched Medium Grain Rice into the tomato mixture and toast for 1 minute. Pour in the saffron broth, then add 1 3/4 teaspoons kosher salt and the prepared lemon zest. Bring to a lively simmer and cook uncovered over medium-low heat without stirring for 15 to 17 minutes, rotating the skillet occasionally, until the rice is nearly tender and most of the broth is absorbed.

6. While the rice simmers, pick the meat from 2 pounds Whole Cooked Dungeness Crab, checking carefully for shell and leaving some large pieces intact. If the rice finishes first, remove it from the heat until the crab is ready.

7. Scatter the picked crab and charred corn evenly over the rice. Cover and cook over low heat for 3 minutes to warm the crab. Uncover, increase the heat to medium-high, and cook for 1 minute to develop a lightly crisp bottom; remove the skillet sooner if you smell scorching. Rest off the heat for 5 minutes.

8. Drizzle the prepared lemon juice over the rice and scatter with the prepared parsley. Plate each serving with crisp rice, vegetables, corn, and several large pieces of crab; serve with the prepared lemon wedges.