Careme

Ingredients

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

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

  12 oz $2.49
• Fresh Organic Lemon

  1 medium lemon, juiced to yield 3 tbsp $1.29
• Green Onions

  2 green onions $1.19
• Organic Cilantro

  1/4 cup chopped $1.69
• Garlic

  1 clove, minced $0.79
• Extra-virgin olive oil

  2 tbsp
• Ground coriander

  1 tsp
• Smoked paprika

  1 tsp
• Kosher salt

  3/4 tsp
• Black pepper

  1/4 tsp
• Caparzo Sangiovese Toscana

  1 bottle $17.99

Instructions

1. Preheat a grill to medium-high, about 425°F, for 10 minutes; clean and lightly oil the grates without adding extra cooking oil.
2. Pound 12 oz chicken breast fillets to an even 1/2-inch thickness. Mix 1 tbsp olive oil, 1 tbsp lemon juice, 1 minced garlic clove, 1 tsp ground coriander, 1 tsp smoked paprika, 1/2 tsp kosher salt, and 1/4 tsp black pepper; coat the 12 oz chicken in the mixture and marinate for 10 minutes.
3. While the 12 oz chicken marinates, cut 12 oz tomatoes into wedges and thinly slice 2 green onions. Toss the 12 oz tomatoes and 2 green onions with 1/4 cup chopped cilantro, 1 tbsp olive oil, 2 tbsp lemon juice, and 1/4 tsp kosher salt.
4. Grill the marinated 12 oz chicken for 5 to 6 minutes per side, closing the lid between turns, until lightly charred and the thickest part reaches 165°F.
5. Rest the grilled 12 oz chicken for 5 minutes, then slice it across the grain; allow the mixture containing 12 oz tomatoes to stand during the rest so its juices form a light dressing.
6. Plate 6 oz sliced chicken per person and spoon 6 oz tomatoes per person, along with their herb dressing, beside the chicken.

Ingredients

• Fresh Sockeye Salmon Fillet Wild Caught (sustainably sourced)

  12 ounces, cut into 2 fillets $14.99
• Cucumber

  1 medium, finely diced $0.89
• Fresh Roma Tomato

  1 medium, finely diced $1.49
• Private Selection® Walla Walla Sweet Onions

  1/4 cup, finely diced $3.99
• Parsley

  1/4 cup, chopped $1.29
• Fresh Organic Lemon

  3 tablespoons juice, from about 1 lemon $1.29
• Kroger® Jasmine Rice

  1/2 cup dry $3.89
• Water

  3/4 cup
• Extra-virgin olive oil

  2 tablespoons
• Garlic

  1 clove, minced $0.79
• Honey

  1 teaspoon
• Ground sumac

  1 1/2 teaspoons
• Ground turmeric

  1/4 teaspoon
• Ground cumin

  1/4 teaspoon
• Kosher salt

  3/4 teaspoon
• Black pepper

  1/4 teaspoon
• Chateau Ste. Michelle Sauvignon Blanc Washington White Wine

  1 bottle, well chilled $9.99

Instructions

1. Preheat a grill to medium-high, about 425°F, for 10 minutes. Meanwhile, finely dice 1 medium cucumber, 1 medium Roma tomato, and 1/4 cup Walla Walla sweet onion; chop 1/4 cup parsley and mince 1 garlic clove.
2. Rinse 1/2 cup jasmine rice. Combine the 1/2 cup rinsed jasmine rice, 3/4 cup water, 1 teaspoon olive oil, 1/4 teaspoon turmeric, and 1/4 teaspoon kosher salt in a small saucepan. Bring to a boil, cover, reduce the heat to low, and cook for 15 minutes; remove from the heat and keep covered for 5 minutes.
3. Mix 1 tablespoon olive oil, 1 tablespoon lemon juice, 1 minced garlic clove, 1 teaspoon honey, 1 teaspoon sumac, 1/4 teaspoon cumin, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Coat 12 ounces sockeye salmon with the mixture.
4. Combine 1 diced cucumber, 1 diced Roma tomato, 1/4 cup diced Walla Walla sweet onion, and 1/4 cup chopped parsley with 2 tablespoons lemon juice, 1/2 teaspoon sumac, and 1/4 teaspoon kosher salt; let the salad stand for 10 minutes.
5. Clean and oil the grill grates, then grill the two 6-ounce salmon fillets skin-side down for 4 to 5 minutes. Turn and grill for 2 to 3 minutes, until the centers reach 145°F; transfer the two 6-ounce salmon fillets to a plate and rest for 3 minutes.
6. Fluff the approximately 1 1/2 cups turmeric rice with a fork, then gently toss the approximately 2 cups cucumber salad once more.
7. Plate 1 grilled salmon fillet per person with about 3/4 cup turmeric rice and 1 cup cucumber salad.

Ingredients

• Swordfish Steak Wild Caught (sustainably sourced)

  12 ounces $8.99
• Private Selection® Italian Linguine

  6 ounces $1.67
• Fresh Roma Tomato

  12 ounces $1.49
• Garlic

  2 cloves $0.79
• Parsley

  1/4 cup chopped $1.29
• Plain breadcrumbs

  1/3 cup
• Extra-virgin olive oil

  2 tablespoons
• Capers, drained

  2 tablespoons
• Kirkland Signature Toscana wine

  1/4 cup
• Fresh lemon juice

  1 tablespoon $1.29
• Crushed red pepper flakes

  1/4 teaspoon
• Kosher salt

  1 tablespoon plus 3/4 teaspoon
• Black pepper

  1/2 teaspoon
• Water

  2 quarts
• Caparzo Sangiovese Toscana

  750 ml $17.99

Instructions

1. Cut 12 ounces swordfish into 1-inch pieces, pat dry, and season with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Dice 12 ounces Roma tomatoes, mince 2 garlic cloves, and chop 1/4 cup parsley into two 2-tablespoon portions.
2. Heat 2 teaspoons olive oil in a large skillet over medium heat. Add 1/3 cup breadcrumbs and 1/4 teaspoon kosher salt; cook for 3 minutes, stirring, until golden. Remove from the heat, stir in 2 tablespoons chopped parsley, and transfer the breadcrumb topping to a bowl.
3. Bring 2 quarts water and 1 tablespoon kosher salt to a boil. Add 6 ounces linguine and cook until al dente, about 9 minutes; reserve 1/4 cup pasta water before draining.
4. While the linguine cooks, heat 2 teaspoons olive oil in the skillet over medium-high heat. Add the seasoned 12 ounces swordfish and sear for 3–4 minutes, turning once, until opaque and 145°F in the center; transfer to a plate.
5. Reduce the heat to medium and add 2 teaspoons olive oil, 2 minced garlic cloves, and 1/4 teaspoon crushed red pepper flakes to the skillet. Cook for 30 seconds, add 12 ounces diced Roma tomatoes, and cook for 6 minutes. Stir in 1/4 cup Kirkland Signature Toscana wine and 2 tablespoons drained capers; simmer for 2 minutes.
6. Add the cooked 6 ounces linguine, seared 12 ounces swordfish, 1/4 cup reserved pasta water, 1 tablespoon lemon juice, and 2 tablespoons chopped parsley to the skillet. Toss gently for 1–2 minutes, until the sauce coats the pasta and the swordfish is hot.
7. Divide the swordfish linguine between 2 shallow bowls, top each serving with half of the 1/3 cup breadcrumb topping, and plate immediately.

Ingredients

• De Cecco Orecchiette Pasta

  6 oz $3.79
• Kroger® Hot Pork Sausage Roll

  5 oz $3.29
• Broccoli Crown

  10 oz $2.49
• Fresh Organic Lemon

  1 teaspoon finely grated zest plus 1 tablespoon juice (from 1 lemon) $1.29
• Garlic

  2 cloves
• Plain breadcrumbs

  3 tablespoons
• Olive oil

  1 tablespoon
• Red pepper flakes

  1/4 teaspoon
• Kosher salt

  2 1/4 teaspoons
• Black pepper

  1/4 teaspoon
• Water

  3 quarts
• Caparzo Sangiovese Toscana

  1 bottle $17.99

Instructions

1. Cut 10 ounces broccoli crown into small florets, thinly slice the peeled stems, crumble 5 ounces hot pork sausage, mince 2 garlic cloves, and measure 1 teaspoon lemon zest and 1 tablespoon lemon juice.
2. Bring 3 quarts water and 2 teaspoons kosher salt to a boil in a large pot while completing the stovetop preparations.
3. Heat 1 teaspoon olive oil in a large skillet over medium heat; add 3 tablespoons plain breadcrumbs and 1/4 teaspoon red pepper flakes, then stir for 2 to 3 minutes until crisp and golden and transfer to a plate.
4. Heat 2 teaspoons olive oil in the same skillet over medium-high heat; add 5 ounces crumbled hot pork sausage and cook for 4 minutes, then add 2 minced garlic cloves and cook for 1 minute.
5. Add 6 ounces orecchiette to the boiling 3 quarts water and cook according to the package time; add 10 ounces prepared broccoli for the final 4 minutes, then reserve 1/2 cup cooking water and drain.
6. Return 6 ounces cooked orecchiette and 10 ounces cooked broccoli to the skillet with the mixture made from 5 ounces sausage and 2 garlic cloves; add 1/2 cup cooking water, 1 teaspoon lemon zest, 1 tablespoon lemon juice, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper, then simmer and toss for 2 minutes until glossy.
7. Divide the finished orecchiette between 2 shallow bowls, top with all 3 tablespoons toasted chile breadcrumbs, and serve immediately.