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Surf & Turf Nachos
1 block Muenster cheese, shredded / Kroger® Orange Rind Muenster Block
Cheese
1 container Mexican “table cream” (substitute with sour cream) / Kroger®
Original Sour Cream
1 bag stone-ground tortilla chips / Kroger® Stone Ground Corn Cupz® Tortilla
Chips
1 flank steak, seasoned and grilled/ Private Selection™ Angus Beef Boneless
Flank Steak
1 lb shrimp, peeled and deveined
1 can black beans, drained and rinsed / Kroger® Black Beans
1 bunch watermelon radishes, thinly sliced
3 jalapeños, thinly sliced
1 bunch cilantro, roughly chopped
2 red onions, diced
3 Roma tomatoes, diced
3 limes, juiced
2 ears of corn, steamed in the husk
2 avocados, diced

Instructions:
1. For the Steak: Season with salt, pepper, and a squeeze of lime juice. Grill or pan-sear the steak over medium-high heat until cooked to your desired doneness (about 4-5 minutes per side for medium-rare). Let it rest for 10 minutes, then slice thinly against the grain.
2. For the Shrimp: Season with salt, pepper, and lime juice. Sauté the shrimp in olive oil until cooked through, about 2-3 minutes per side. Set aside.
3. Keep the corn husks on and microwave for 4-5 minutes until tender. Once cooled, remove the husks and cut the kernels off the cob.
4. In a bowl, mix diced Roma tomatoes, 1 diced red onion, chopped cilantro, the juice of 1 lime, and a pinch of salt. Stir and let sit for the flavors to blend.
5. Preheat your oven to 375°F (190°C).
6. Spread an even layer of tortilla chips on a large baking sheet.
7. Add a layer of black beans, steamed corn kernels, sliced watermelon radishes, and shrimp and steak pieces evenly over the chips.
8. Top with diced red onion, jalapeños, and avocado.
9. Sprinkle the shredded Muenster cheese over all the fixings, making sure everything is well-covered.
10. Bake the nachos for 8-10 minutes, or until the cheese is melted and everything is heated through.
11. Once out of the oven, drizzle with Mexican table cream for added creaminess.
12. Add a final garnish of fresh cilantro and a squeeze of lime juice for brightness.

For the Arayes:
1 lb ground beef (90/10 or 85/15) / Private Selection® Angus Ground Sirloin
90/10
2 tsp ground cumin
1 bundle flat-leaf parsley
1 head garlic
1 red bell pepper
1 yellow onion
Pita bread (soft and white) or thick flour tortillas for a “Remi-fied” version /
Kroger® Soft Taco Size Flour Tortillas
Olive oil (for brushing or spraying)

Sauce 1:
Za’tar or sumac /Private Selection™ Za'Atar Blend
2 tbsp tahini /Simple Truth Organic® Tahini
Juice of 1 lemon
1 ripe avocado

Sauce 2:
1 cup whole Greek yogurt, plain /Kroger® Plain Nonfat Greek Yogurt
Fresh chives (to taste)
Flat-leaf parsley (to taste)
Juice of 1 lemon


Sauce 3:
¼ cup water
2 tbsp tahini /Simple Truth Organic® Tahini
1 garlic clove, minced
Juice of 1 lemon

Instructions:
1. In a blender or food processor, combine 1 red bell pepper, 1 yellow onion, 1 garlic clove, and 1 bunch of flat-leaf parsley. Blend until the mixture forms a paste.
2. Strain the paste using a fine mesh strainer to remove excess liquid.
3. Return the strained mixture to the food processor. Add ground beef, 2 tsp cumin, and a pinch of salt. Blend until well combined.
4. Cut the pita bread (or tortillas) in half and fill each with the meat mixture, spreading it evenly inside.
5. Brush or spray both sides of the pita (or tortillas) with olive oil to help with browning.
6. Preheat a grill or pan over medium heat. Grill the Arayes for 4-5 minutes on each side, until the bread is crispy and the meat is cooked through.
7. Once done, slice the Arayes into triangles for easy serving.
8. Sauce 1: In a bowl, mix tahini, za’tar or sumac, lemon juice, and mashed avocado until smooth.
9. Sauce 2: Combine Greek yogurt, chopped chives, parsley, and lemon juice in a bowl. Mix until well incorporated.
10. Sauce 3: In a bowl, whisk together water, tahini, minced garlic, and lemon juice until smooth.
11. Serve the grilled Arayes triangles with all three sauces for dipping. Enjoy.