Careme

Ingredients

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

  1 pound $2.99
• Fresh Sweet Corn on the Cob-Each

  4 ears $0.33
• Jumbo Yellow Onions

  8 ounces $0.99
• Cucumber

  1 medium $0.89
• Fresh Roma Tomato

  8 ounces $1.29
• Fresh Organic Lemon - Each

  1 large lemon (3 tablespoons juice and 1 teaspoon zest) $1.29
• Dijon mustard

  1 tablespoon
• Garlic

  2 cloves $0.79
• Extra-virgin olive oil

  2 tablespoons
• Kosher salt

  2 3/4 teaspoons
• Ground black pepper

  1/2 teaspoon
• Cayenne pepper

  1/4 teaspoon

Instructions

1. Heat a grill to medium-high, about 425°F. Prepare the vegetables and lemon:

   • 4 ears corn, shucked
   • 8 ounces yellow onion, peeled and cut into 1/2-inch rings
   • 1 medium cucumber, diced
   • 8 ounces Roma tomato, diced
   • 2 garlic cloves, minced
   • 1 large lemon, zested to yield 1 teaspoon and juiced to yield 3 tablespoons

   Keep the prepared ingredients separate.

2. Place 1 pound chicken breast fillets in a shallow dish. Add the prepared minced garlic, 2 tablespoons prepared lemon juice, the prepared lemon zest, and:

   • 1 tablespoon Dijon mustard
   • 1 tablespoon extra-virgin olive oil
   • 1 1/4 teaspoons kosher salt
   • 1/2 teaspoon ground black pepper
   • 1/4 teaspoon cayenne pepper

   Turn the chicken until evenly coated, then marinate at room temperature for 20 minutes while the grill heats.

3. Brush the prepared corn and onion rings with 1 tablespoon extra-virgin olive oil and season with 3/4 teaspoon kosher salt. Lift the chicken from the marinade, let the excess drip away, and discard the used marinade. Arrange the chicken, corn, and onion on the grill at the same time. Grill the onion until tender and charred, 4 to 5 minutes per side; transfer it to a cutting board. Grill the corn for 10 to 12 minutes total, turning occasionally. Grill the chicken for 5 to 7 minutes per side with the lid closed between turns, until its thickest part reaches 165°F.

4. Transfer the chicken to a clean plate and rest it for 5 minutes. During the rest, chop the grilled onion and toss it with the prepared cucumber and tomato, 1 tablespoon prepared lemon juice, and 3/4 teaspoon kosher salt to make the summer relish.

5. Slice the rested yassa chicken and divide it between two plates. Spoon the summer relish over the chicken and plate two grilled corn ears alongside each serving.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin

  1 pound $4.99
• Zucchini

  1 pound $1.79
• Yukon Gold Potatoes

  12 ounces $1.29
• Fresh Orange Bell Pepper

  1 $1.67
• Organic Cilantro

  1 packed cup leaves and tender stems $1.69
• Fresh Organic Limes

  2, for 1 teaspoon zest and 3 tablespoons juice $1.29
• Garlic

  3 cloves $0.79
• Plain Greek Yogurt

  1/2 cup
• Extra-Virgin Olive Oil

  2 1/2 tablespoons
• Ground Cumin

  1 1/2 teaspoons
• Smoked Paprika

  1 teaspoon
• Dried Oregano

  1 teaspoon
• Kosher Salt

  2 1/2 teaspoons
• Black Pepper

  3/4 teaspoon
• Water

  2 tablespoons

Instructions

1. Preheat the oven to 450°F and line a large rimmed sheet pan with parchment paper or foil. Prepare the produce: cut 12 ounces Yukon Gold potatoes into 3/4-inch pieces, cut 1 pound zucchini into 1 1/2-inch chunks, and cut 1 orange bell pepper into 1-inch pieces. Mince 3 garlic cloves, then zest and juice 2 limes to yield 1 teaspoon zest and 3 tablespoons juice.

2. Make the pork seasoning by mixing:

   • 1 tablespoon extra-virgin olive oil
   • 1 teaspoon lime zest
   • 1 1/2 tablespoons lime juice
   • 2 cloves minced garlic
   • 1 teaspoon ground cumin
   • 1 teaspoon smoked paprika
   • 1 teaspoon dried oregano
   • 3/4 teaspoon kosher salt
   • 1/4 teaspoon black pepper

   Rub the seasoning over 1 pound pork tenderloin and let it stand for 15 minutes while the potatoes begin roasting.

3. Toss the prepared potatoes on the sheet pan with 1/2 tablespoon extra-virgin olive oil, 1/2 teaspoon ground cumin, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Roast for 12 minutes.

4. Turn the potatoes and move them to one side of the pan. Toss the prepared bell pepper with 1/2 tablespoon extra-virgin olive oil, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Place the seasoned pork and bell pepper on the pan and roast for 8 minutes.

5. Toss the prepared zucchini with 1/2 tablespoon extra-virgin olive oil and 3/4 teaspoon kosher salt. Add it to the pan and continue roasting everything for 10 to 14 minutes, until the vegetables are browned and the center of the pork reaches 145°F. If the pork finishes first, transfer it to a cutting board while the vegetables continue roasting.

6. While the pork roasts, blend the cilantro sauce until smooth:

   • 1 packed cup cilantro leaves and tender stems
   • 1/2 cup plain Greek yogurt
   • 1 clove minced garlic
   • 1 1/2 tablespoons lime juice
   • 2 tablespoons water
   • 1/4 teaspoon kosher salt

   Refrigerate the sauce until serving.

7. Rest the pork on the cutting board for 5 minutes, then slice it crosswise.

8. Divide the roasted potatoes, zucchini, and bell pepper between two plates. Add the sliced pork, spoon cilantro sauce over it, and serve the extra sauce alongside.

Ingredients

• Whole Cooked Dungeness Crab

  2 lb $9.99
• Fresh Bagged Green Beans

  12 oz $2.19
• Fresh Organic Lemon

  1 $1.29
• Oyster crackers, finely crushed

  1/2 cup
• Large egg

  1
• Mayonnaise

  3 tbsp
• Dijon mustard

  1 tsp
• Fresh chives, finely chopped

  2 tbsp
• Seafood seasoning

  1/2 tsp
• Kosher salt

  1 tbsp plus 1/8 tsp
• Black pepper

  3/8 tsp
• Water

  6 cups
• Unsalted butter

  6 tbsp
• Neutral cooking oil

  2 tbsp
• Capers, drained

  1 tbsp
• Kendall-Jackson Unoaked Avant Chardonnay California White Wine

  1 bottle (750 ml) $11.99

Instructions

1. Wash 1 lemon, finely grate 1 teaspoon zest, and squeeze 2 tablespoons juice; keep the prepared zest and juice separate.

2. Pick all the meat from 2 pounds Whole Cooked Dungeness Crab, checking carefully for shell fragments. You should have about 8 ounces crabmeat; pat it gently with paper towels so the cakes hold together.

3. Make the crab-cake mixture by gently folding together the crabmeat and:

   • 1/3 cup finely crushed oyster crackers
   • 1 large egg, beaten
   • 3 tablespoons mayonnaise
   • 1 teaspoon Dijon mustard
   • 1 tablespoon prepared lemon juice
   • 1 teaspoon prepared lemon zest
   • 2 tablespoons finely chopped chives
   • 1/2 teaspoon seafood seasoning
   • 1/8 teaspoon kosher salt
   • 1/4 teaspoon black pepper

   Avoid breaking up the crab more than necessary.

4. Form the crab-cake mixture into 4 compact patties about 3/4 inch thick. Coat them with 1/6 cup finely crushed oyster crackers, place on a plate, and refrigerate for 10 minutes.

5. While the cakes chill, bring 6 cups water and 1 tablespoon kosher salt to a boil in a wide saucepan. Add 12 ounces Fresh Bagged Green Beans and cook for 4 minutes, until bright green and crisp-tender; drain thoroughly.

6. Melt 1 tablespoon unsalted butter in the saucepan over medium-high heat. Add the blanched green beans and 1/8 teaspoon black pepper, then sauté for 2 to 3 minutes; transfer the finished beans to two warmed plates.

7. Heat 2 tablespoons neutral cooking oil and 2 tablespoons unsalted butter in a large skillet over medium heat. Add the chilled crab cakes and pan-fry for 3 to 4 minutes per side, turning carefully, until deeply golden and hot in the center. Transfer 2 cakes to each plate.

8. Pour off the frying fat and carefully wipe out the skillet. Melt 3 tablespoons unsalted butter over medium heat and cook for 2 to 3 minutes, swirling, until golden and nutty. Add 1 tablespoon drained capers and 1 tablespoon prepared lemon juice; swirl for 30 seconds to make the lemon-caper brown butter.

9. Spoon the lemon-caper brown butter over and around the crab cakes, keeping their crisp tops visible, and serve immediately with the green beans.