Careme

Ingredients

• Fresh Rockfish Fillet Pacific Caught

  12 ounces $6.99
• Green Asparagus

  12 ounces, woody ends trimmed $4.99
• Kroger® Fresh Lemons Bag

  1 lemon, zested and juiced $4.99
• Kroger® Fresh Grape Tomatoes

  1 cup, halved $3.99
• Kroger® Original Couscous

  2/3 cup dry $2.49
• Garlic

  2 cloves, thinly sliced $0.79
• Parsley

  2 tablespoons chopped $1.89
• Olive oil

  2 tablespoons, divided
• Unsalted butter

  1 tablespoon
• Kosher salt

  to taste
• Black pepper

  to taste
• Red pepper flakes

  pinch, optional

Instructions

1. Pat the rockfish dry, check for any pin bones, and cut into 2 portions; season both sides with salt, pepper, half the lemon zest, and 1 teaspoon olive oil. Trim asparagus and cut thicker spears in half lengthwise; halve the tomatoes, slice the garlic, chop the parsley, and zest and juice the lemon.
2. Bring 2/3 cup water, a pinch of salt, and 1 teaspoon olive oil to a boil in a small saucepan. Stir in the couscous, cover, remove from heat, and let stand 5 minutes; fluff with a fork and keep covered.
3. Heat 1 tablespoon olive oil in a large nonstick or well-seasoned skillet over medium-high heat. Add the asparagus with a pinch of salt and cook 4 to 5 minutes, tossing occasionally, until bright green and lightly blistered; add the tomatoes for the last 1 minute just to warm and soften. Transfer vegetables to a plate.
4. Reduce heat to medium and add the remaining olive oil. Place the rockfish in the skillet presentation-side down and cook 3 to 4 minutes without moving, until golden at the edges; carefully flip and cook 2 to 3 minutes more, until the fish flakes easily and reaches 145°F.
5. Add butter and sliced garlic to the open space in the pan, letting the garlic sizzle for 30 to 45 seconds without browning. Spoon the lemon juice into the butter, add a pinch of red pepper flakes if using, and gently baste the fish with the lemon-garlic pan sauce for about 30 seconds.
6. Stir the remaining lemon zest and half the parsley into the couscous; taste and adjust with salt, pepper, and a little extra lemon juice if desired.
7. Plate the lemon-herb couscous in shallow bowls, top with asparagus and tomatoes, then set the rockfish on top. Spoon over the pan sauce, finish with the remaining parsley, and serve with lemon wedges if you like.

Ingredients

• Kroger® Ground Pork

  8 oz $3.99
• Kroger® Enriched Long Grain White Rice

  1/2 cup dry $2.99
• Private Selection® Seedless Mini Cucumbers

  8 oz, thinly sliced $3.50
• Kroger® Fresh Grape Tomatoes

  5 oz, halved $3.99
• Organic Cilantro

  1/2 cup chopped, divided $1.69
• Fresh Organic Lime

  1 lime, zested and juiced $1.50
• Green Onions

  3 green onions, thinly sliced, whites and greens separated $1.50
• Garlic

  2 cloves, minced $0.79
• Ginger Root

  1 tablespoon minced $4.99
• Neutral oil

  1 tablespoon, divided
• Soy sauce or fish sauce

  1 tablespoon
• Ground turmeric

  1/2 teaspoon
• Red pepper flakes or minced chile

  1/4 teaspoon, or to taste
• Kosher salt

  to taste
• Sugar

  1/2 teaspoon
• Toasted peanuts or sesame seeds

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

  750 ml $13.99

Instructions

1. Rinse the rice, then combine it in a small saucepan with 1 cup water and a pinch of salt; bring to a boil, cover, reduce to low, and cook for 15 minutes, then let stand covered for 5 minutes before fluffing.
2. While the rice cooks, slice the cucumbers, halve the tomatoes, chop the cilantro, separate the green onion whites from greens, and mince the garlic and ginger.
3. Make the cucumber salad by tossing cucumbers, tomatoes, half the cilantro, green onion greens, lime juice, sugar, a pinch of salt, and 1 teaspoon oil; let it sit while you stir-fry so the flavors lightly pickle.
4. Heat the remaining oil in a large skillet or wok over medium-high heat, add the green onion whites, garlic, and ginger, and stir-fry for 30 seconds until fragrant.
5. Add the ground pork, turmeric, red pepper flakes, and a pinch of salt; cook 5–7 minutes, breaking the pork into small crumbles, until browned and cooked through to 160°F.
6. Stir in the soy sauce or fish sauce, lime zest, and 2 tablespoons water, scraping up browned bits; cook 1–2 minutes until glossy, then fold in the remaining cilantro.
7. Taste and adjust with more lime juice from the salad bowl, salt, or chile if needed, then spoon rice into two bowls, top with the pork stir-fry, add the cucumber-tomato salad alongside, and finish with peanuts or sesame seeds if using.

Ingredients

• Simple Truth® Natural Fresh Chicken Drumsticks

  1 1/4 lb, about 4 drumsticks $2.99
• Organic Collard Greens

  8 oz, stems removed and leaves sliced $2.99
• Simple Truth Organic® Red Lentils

  1/2 cup, rinsed $4.29
• Jumbo Yellow Onions

  1/2 medium onion, finely chopped $1.49
• Garlic

  3 cloves, minced $0.79
• Ginger Root

  1 tablespoon grated $4.99
• Fresh Red Tomato

  1 medium tomato, chopped $2.49
• Berbere spice blend

  1 1/2 tablespoons, or to taste
• Ground cumin

  1/2 teaspoon
• Olive oil or butter

  1 1/2 tablespoons
• Low-sodium chicken broth or water

  2 cups, plus more if needed
• Kosher salt and black pepper

  to taste
• Lemon juice or apple cider vinegar

  1 teaspoon, optional, for finishing
• Charles Smith Kung Fu Girl Riesling Washington White Wine

  750 ml $13.99

Instructions

1. Pat the drumsticks dry, cut 2 shallow slashes into the thickest part of each piece, and season all over with salt, pepper, 1/2 tablespoon berbere, and the cumin; chop the onion, garlic, ginger, tomato, and collard greens.
2. Heat the oil or butter in a wide saucepan or Dutch oven over medium-high heat; brown the drumsticks for 6–8 minutes, turning occasionally, then transfer them to a plate.
3. Reduce heat to medium, add the onion with a pinch of salt, and cook for 4 minutes until softened; stir in the garlic, ginger, remaining berbere, and tomato and cook 2 minutes until fragrant and jammy.
4. Add the rinsed red lentils and broth or water, scraping up browned bits, then return the drumsticks and any juices to the pot; bring to a simmer.
5. Cover partially and simmer 20 minutes, turning the drumsticks once, until the lentils start to break down and the sauce thickens; add a splash more liquid if it gets too thick before the chicken is cooked.
6. Stir in the sliced collard greens, cover again, and simmer 8–10 minutes more, until the greens are tender and the drumsticks register 165°F at the thickest part away from the bone.
7. Adjust salt, pepper, and heat, then brighten with lemon juice or vinegar if using; plate the lentil-collard stew in shallow bowls with the drumsticks on top and spoon extra sauce over everything.