Careme

Ingredients

• Foster Farms Fresh & Natural Chicken Thighs Value Pack

  1.25 lb $1.29
• Zucchini

  12 oz $1.79
• Fresh Red Hothouse Bell Pepper

  1 pepper (about 6 oz) $1.67
• Fresh Roma Tomato

  8 oz $1.49
• Jumbo Sweet Onions

  4 oz $1.19
• Kroger® Enriched Long Grain White Rice

  1/2 cup dry $1.79
• Water

  1 cup
• Garlic

  2 cloves $0.79
• Olive oil

  1 1/2 tablespoons
• Kosher salt

  2 1/2 teaspoons
• Black pepper

  1/2 teaspoon
• Smoked paprika

  1 teaspoon
• Crushed red pepper flakes

  1/4 teaspoon
• Low-sodium chicken broth

  1/2 cup
• Sherry vinegar

  1 tablespoon
• Flat-leaf parsley

  2 tablespoons chopped

Instructions

1. Before cooking, thinly slice 4 ounces sweet onion and 1 red bell pepper (about 6 ounces), cut 12 ounces zucchini into half-moons, chop 8 ounces Roma tomatoes, mince 2 garlic cloves, and chop 2 tablespoons flat-leaf parsley; keep each prepared ingredient separate.
2. Rinse 1/2 cup dry white rice. Combine the 1/2 cup dry white rice with 1 cup water and 1/4 teaspoon kosher salt in a small saucepan; bring to a boil, cover, reduce the heat to low, and cook for 18 minutes. Remove from the heat and let stand, covered, for 5 minutes.
3. Pat 1.25 pounds chicken thighs dry and season them with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat; sear the 1.25 pounds chicken thighs for 4–5 minutes per side, then transfer them to a plate.
4. Add 1/2 tablespoon olive oil, the sliced 4 ounces sweet onion, the sliced 1 red bell pepper (about 6 ounces), and 1/2 teaspoon kosher salt to the skillet. Cook over medium heat for 4 minutes, then stir in the minced 2 garlic cloves, 1 teaspoon smoked paprika, and 1/4 teaspoon crushed red pepper flakes for 30 seconds.
5. Add the sliced 12 ounces zucchini, chopped 8 ounces Roma tomatoes, and 3/4 teaspoon kosher salt to the skillet. Cook for 4 minutes, stirring occasionally, until the tomatoes begin releasing their juices.
6. Pour in 1/2 cup low-sodium chicken broth and 1 tablespoon sherry vinegar. Return the seared 1.25 pounds chicken thighs and their collected juices to the skillet; cover and simmer over medium-low heat for 18–22 minutes, until the thickest part of the chicken reaches at least 175°F.
7. Fluff everything in the rice saucepan, divide it between two shallow bowls, spoon everything in the chicken skillet over the top, and garnish the plated portions with the chopped 2 tablespoons flat-leaf parsley.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin

  1 pound $2.99
• Kroger® Sweet Corn on the Cob

  2 ears $4.99
• Fresh Roma Tomato

  8 ounces $1.49
• Jumbo Red Onion

  1/4 cup finely diced $1.19
• Fresh Jalapeno Pepper

  1/2 pepper, minced $1.99
• Organic Cilantro

  1/4 cup chopped $1.69
• Fresh Organic Lime

  1 lime, yielding 2 tablespoons juice $1.29
• Olive oil

  2 tablespoons
• Garlic

  2 cloves, finely grated
• Ground cumin

  1 teaspoon
• Smoked paprika

  1 teaspoon
• Dried oregano

  1/2 teaspoon
• Kosher salt

  2 teaspoons
• Black pepper

  1/2 teaspoon
• Wairau River Sauvignon Blanc New Zealand White Wine

  750 ml $21.99

Instructions

1. Heat a grill to medium-high, about 425°F. Dice 8 ounces Roma tomato, finely dice 1/4 cup red onion, mince 1/2 jalapeño pepper, and chop 1/4 cup cilantro; combine them with 2 tablespoons lime juice, 2 teaspoons olive oil, and 1/2 teaspoon kosher salt to make about 1 1/2 cups tomato relish.
2. Pat 1 pound pork tenderloin dry. Mix 1 tablespoon olive oil, 2 finely grated garlic cloves, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1/2 teaspoon dried oregano, 1 1/4 teaspoons kosher salt, and 1/2 teaspoon black pepper, then rub the mixture evenly over the pork.
3. Shuck 2 ears corn, then coat them with 1 teaspoon olive oil and 1/4 teaspoon kosher salt.
4. Grill 1 pound seasoned pork tenderloin for 16–20 minutes, turning every 4–5 minutes, until browned and the center reaches 145°F. Alongside it, grill 2 seasoned ears corn for 10–12 minutes, turning every 2–3 minutes, until tender and lightly charred.
5. Transfer 1 pound grilled pork tenderloin to a board and rest it for 8 minutes. Let 2 grilled ears corn cool for 5 minutes, cut off the kernels, and fold the kernels into 1 1/2 cups tomato relish.
6. Slice 1 pound rested pork tenderloin across the grain, divide it between two plates, and spoon half of the grilled-corn relish beside each portion.

Ingredients

• Whole Cooked Dungeness Crab

  2 lb $15.99
• Fresh Large Green Bell Pepper

  1 pepper $0.99
• Fresh Roma Tomato

  8 oz $1.49
• Jumbo Sweet Onion

  4 oz $1.19
• Kroger® Long Grain Rice

  3/4 cup $4.29
• Kroger® Peeled Garlic

  3 cloves $2.99
• Kroger® Fresh Lemons

  1 lemon, yielding 1 tsp zest and 4 wedges $4.99
• Unsalted butter, softened

  2 tbsp
• Extra-virgin olive oil

  1 tbsp
• Smoked paprika

  1 tsp
• Low-sodium chicken broth

  3/4 cup
• Dry sherry

  1/4 cup
• Saffron threads

  1 pinch
• Kosher salt

  1 1/2 tsp
• Black pepper

  1/4 tsp
• Flat-leaf parsley, chopped

  1/4 cup
• Mar de Frades Atlantico Albarino Spain White Wine

  750 ml $30.99

Instructions

1. Heat the oven to 425°F. Dice 1 green bell pepper, 8 ounces Roma tomatoes, and 4 ounces sweet onion; mince 3 garlic cloves. Combine 2 of the minced garlic cloves with 2 tablespoons softened unsalted butter, 1/2 teaspoon smoked paprika, 1 teaspoon lemon zest, and 1/4 teaspoon black pepper.
2. Heat 1 tablespoon extra-virgin olive oil in a wide skillet over medium-high heat. Cook 4 ounces diced sweet onion and 1 diced green bell pepper for 4 minutes. Add 8 ounces diced Roma tomatoes and cook for 5 minutes, stirring frequently, until their juices reduce and the mixture looks jammy.
3. Add 1 minced garlic clove, 1/2 teaspoon smoked paprika, 1 1/4 teaspoons kosher salt, and 3/4 cup long-grain rice to the skillet; cook for 2 minutes, stirring to toast the grains.
4. Stir 3/4 cup low-sodium chicken broth, 1/4 cup dry sherry, and 1 pinch saffron threads into the skillet. Bring to a simmer, cover, reduce the heat to low, and cook for 17–19 minutes, until the liquid is absorbed and the grains are tender.
5. While the rice cooks, remove the apron and top shell from 2 pounds whole cooked Dungeness crab; discard the gills and viscera, quarter the body, separate the legs, and lightly crack the claws. Spread the prepared seasoned butter over the exposed meat, sprinkle with 1/4 teaspoon kosher salt, arrange on a rimmed sheet pan, and roast for 8–10 minutes, until steaming hot.
6. Remove the rice from the heat and let it stand, covered, for 5 minutes. Fluff the rice, spread it across a warmed platter, arrange the roasted crab on top, scatter with 1/4 cup chopped flat-leaf parsley, and serve with 4 lemon wedges.