Careme

Ingredients

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

  1 lb $2.99
• Fresh Large Green Bell Pepper

  1 pepper $0.99
• Private Selection® Walla Walla Sweet Onions

  8 oz $3.49
• Kroger® Long Grain Rice

  1/2 cup $4.29
• Fresh Organic Lime

  1 lime $1.29
• Garlic

  2 cloves $0.79
• Water

  1 cup plus 2 tablespoons
• Red wine vinegar

  1 tablespoon
• Olive oil

  1 1/2 tablespoons
• Ground cumin

  1 teaspoon
• Dried oregano

  1/2 teaspoon
• Smoked paprika

  1/2 teaspoon
• Kosher salt

  1 1/2 teaspoons
• Black pepper

  1/4 teaspoon

Instructions

1. Prepare the vegetables: slice 1 green bell pepper into thin strips, thinly slice 8 ounces Walla Walla sweet onion, and mince 2 garlic cloves.

2. Pat 1 pound chicken breast fillets dry and slice them across the grain into 1/2-inch strips. Toss the chicken with:

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

   Let the seasoned chicken stand for 10 minutes while starting the rice.

3. Combine 1/2 cup long-grain rice, 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 15 minutes. Remove it from the heat and let it stand, covered, for 5 minutes before fluffing.

4. Make the mojo mixture by zesting 1 lime and then squeezing 2 tablespoons juice from it. Stir the zest and juice together with 1 tablespoon red wine vinegar, 2 tablespoons water, and the prepared garlic.

5. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the seasoned chicken in one layer and sauté for 5 to 7 minutes, turning occasionally, until browned and its thickest pieces reach 165°F. Transfer the chicken to a clean plate.

6. Add 1/2 tablespoon olive oil to the same skillet. Add the prepared green pepper and Walla Walla onion, season with 1/4 teaspoon kosher salt, and sauté for 5 to 6 minutes until crisp-tender and lightly browned.

7. Pour the mojo mixture over the vegetables and simmer for 1 minute, scraping up the browned bits. Return the cooked chicken and any accumulated juices to the skillet; toss and cook for 1 to 2 minutes, until glazed and hot.

8. Divide the fluffed rice between two shallow bowls. Plate the mojo chicken, green pepper, and onion over the rice and spoon the skillet juices on top.

Ingredients

• Kroger® Jumbo Raw Shrimp Easy Peel Tail On

  12 oz, thawed if frozen and shells removed $5.00
• Zucchini

  1 lb $1.79
• Private Selection® Walla Walla Sweet Onions

  6 oz $3.49
• Fresh Roma Tomato

  8 oz $1.29
• Fresh Organic Limes

  1 $1.29
• Fresh cilantro

  1/4 cup chopped
• Orange juice

  1/4 cup
• Achiote paste

  1 tbsp
• Garlic

  2 cloves, finely grated $0.79
• Olive oil

  2 tbsp, divided
• Honey

  1 tsp
• Kosher salt

  2 1/4 tsp, divided
• Ground black pepper

  1/4 tsp

Instructions

1. Heat a grill to medium-high, about 425°F; place a grill basket on the grates if the shrimp might slip through.

2. Cut 1 lb zucchini lengthwise into 1/2-inch-thick planks. Cut 4 oz Walla Walla sweet onion into sturdy wedges, then finely dice the other 2 oz.

3. Whisk together the shrimp marinade:

   • 1/4 cup orange juice
   • 1 tablespoon achiote paste
   • 1 tablespoon olive oil
   • 1 teaspoon honey
   • 2 finely grated garlic cloves
   • 3/4 teaspoon kosher salt
   • 1/4 teaspoon ground black pepper

   Add 12 oz peeled shrimp, toss well, and marinate at room temperature for 15 minutes while preparing the salsa.

4. Make the salsa by combining:

   • 8 oz Roma tomato, cored and diced
   • 2 oz diced Walla Walla sweet onion
   • Juice of 1 lime
   • 1/4 cup chopped fresh cilantro
   • 1/2 teaspoon kosher salt

   Set aside until juicy, about 10 minutes.

5. Coat the zucchini planks and onion wedges with 1 tablespoon olive oil and 1 teaspoon kosher salt. Grill, turning once, until well marked and crisp-tender, 7 to 9 minutes total; transfer to a platter.

6. Lift the shrimp from the marinade and discard the marinade. Grill the shrimp in the basket or directly on the grates until lightly charred, firm, and opaque throughout with no translucent centers, 2 to 3 minutes per side. Rest for 2 minutes.

7. Plate the grilled zucchini and onion, arrange the achiote shrimp alongside, and spoon the tomato-lime salsa over the shrimp.

Ingredients

• Whole Cooked Dungeness Crab

  2 lb $9.99
• Fresh Sweet Corn on the Cob-Each

  4 ears $0.33
• Private Selection® Walla Walla Sweet Onions

  4 oz $3.49
• Fresh Roma Tomato

  8 oz $1.29
• Simple Truth Organic® Basil

  0.5 oz $2.49
• Kroger® Fresh Lemons Bag

  1 medium lemon $4.99
• Garlic

  2 cloves $0.79
• Unsalted butter

  4 tablespoons, softened
• Extra-virgin olive oil

  1 tablespoon
• Smoked paprika

  1/4 teaspoon
• Kosher salt

  1/2 teaspoon
• Black pepper

  1/4 teaspoon, divided

Instructions

1. Position an oven rack 6 inches below the heating element and preheat the broiler on high. Line a rimmed sheet pan with foil.

2. Prepare the August produce:

   • Cut the kernels from 4 ears fresh sweet corn, scraping the cobs with the back of the knife to collect their juices.
   • Finely dice 4 ounces Walla Walla sweet onion.
   • Core and dice 8 ounces Roma tomatoes.
   • Thinly slice 0.5 ounce basil and divide it into two 0.25-ounce portions.
   • Zest and juice 1 medium lemon.
   • Finely grate 2 garlic cloves.

   Set each prepared ingredient aside separately.

3. Twist the legs and claws from the 2-pound cooked Dungeness crab. Lift off the top shell, remove the gills and mouth parts, and discard them. Break the cleaned body into sections and lightly crack the legs and claws with a mallet or the back of a heavy knife. Arrange all edible crab pieces shell-side down on the prepared sheet pan.

4. Make the lemon-basil butter by combining:

   • 4 tablespoons softened unsalted butter
   • The prepared grated garlic
   • The prepared lemon zest
   • 1 tablespoon of the prepared lemon juice
   • One 0.25-ounce portion of prepared basil
   • 1/4 teaspoon smoked paprika
   • 1/8 teaspoon black pepper

   Mash until evenly blended, then spread the butter over the exposed crab meat and into the cracked leg joints.

5. Heat 1 tablespoon extra-virgin olive oil in a large skillet over medium-high heat. Add the prepared onion and corn kernels, season with 1/2 teaspoon kosher salt and 1/8 teaspoon black pepper, and sauté for 6 minutes until the corn is crisp-tender and lightly golden.

6. Fold the prepared tomatoes into the corn mixture and cook for 2 minutes, just until warmed and beginning to soften. Remove the skillet from the heat, stir in the second 0.25-ounce portion of prepared basil and all the prepared lemon juice that remains, then cover to keep warm.

7. Broil the buttered crab for 4 to 6 minutes, rotating the pan once, until the butter bubbles, the edges are lightly browned, and the crab is steaming hot throughout. Watch closely to prevent scorching.

8. Spoon the warm corn and tomato succotash onto two shallow plates. Arrange the broiled crab over or beside it, drizzle the browned lemon-basil butter from the sheet pan over the crab, and serve immediately with shell crackers and picks.