Careme

Ingredients

• Boneless skinless chicken thighs

  1 lb $6.99
• Cucumber

  1 medium $0.99
• Radishes

  6 oz $2.49
• Organic cilantro

  1/2 bunch $1.69
• Mint

  2 tablespoons chopped $1.49
• Garlic

  2 cloves $0.79
• Ginger root

  1 tablespoon grated $4.99
• Fresh organic lime

  1, cut into wedges $1.50
• Fresh jalapeno peppers

  1 small, optional $2.99
• Plain yogurt

  3/4 cup, divided
• Neutral oil

  2 tablespoons
• Ground coriander

  1 teaspoon
• Ground cumin

  1 teaspoon
• Turmeric

  1/2 teaspoon
• Black mustard seeds or mustard powder

  1/2 teaspoon
• Kosher salt

  1 teaspoon, divided, plus more to taste
• Black pepper

  1/2 teaspoon
• Charles Smith Wines Kungfu Girl Riesling Washington White Wine

  750 ml $13.99

Instructions

1. The night before, grate the garlic and ginger, mince the jalapeno if using, and mix them with 1/2 cup yogurt, oil, coriander, cumin, turmeric, mustard, 3/4 teaspoon salt, and black pepper. Pat the chicken thighs dry, coat with the yogurt-spice marinade, and pack in a leakproof container; refrigerate and transport in a cooler with ice packs.
2. The night before, thinly slice the cucumber and radishes and pack them together in a dry covered container. In a separate small container, stir the remaining 1/4 cup yogurt with chopped cilantro, chopped mint, and a pinch of salt; refrigerate both containers overnight and keep chilled for transport.
3. At the park, light the charcoal and let it burn until the coals are mostly ashed over, about 20 minutes. Arrange the coals for a hot side and a cooler side, then clean and oil the grill grate.
4. Remove the chicken from the cooler, scrape off only heavy excess marinade, and place the thighs on the hot side of the grill. Grill uncovered for 4–5 minutes per side until browned and lightly charred.
5. Move the chicken to the cooler side, cover the grill if possible, and cook 5–8 minutes more until the thickest part reaches 165°F on an instant-read thermometer.
6. Transfer the chicken to a clean plate, squeeze a little fresh lime over the top, and rest for 5 minutes while you finish the salad.
7. Just before serving, toss the cucumber and radishes with the yogurt-herb dressing and a squeeze of lime; taste and adjust with salt or more lime if needed.
8. Plate the grilled chicken thighs with lime wedges and the crisp cucumber-radish salad alongside.

Ingredients

• Kroger® Fresh Natural Pork Tenderloin

  1 lb $8.29
• Kroger® Fresh French Green Beans Bag

  6 oz $4.89
• Private Selection® Petite Gold Gourmet Potatoes

  12 oz $2.99
• Kroger® Radishes

  4 radishes $2.49
• Shallots

  1 small shallot $4.49
• Parsley

  2 tablespoons chopped $1.89
• Dijon mustard

  2 tablespoons, divided
• White wine vinegar

  1 1/2 tablespoons
• Olive oil

  3 tablespoons, divided
• Garlic powder

  1/2 teaspoon
• Herbes de Provence or dried thyme

  1 teaspoon
• Kosher salt and black pepper

  to taste

Instructions

1. The night before, halve the petite potatoes, trim the green beans, thinly slice the radishes and shallot, chop the parsley, and whisk 1 tablespoon Dijon, the vinegar, 2 tablespoons olive oil, a pinch of salt, and plenty of black pepper in a lidded container.
2. Cook the potatoes in well-salted boiling water at home until just tender, 10 to 12 minutes; lift them into the vinaigrette while warm, then boil the green beans separately for 2 to 3 minutes, rinse under cold water until cool, dry well, and refrigerate the beans in a separate container or bag.
3. Toss the dressed potatoes with the radishes, shallot, and parsley, then cover and refrigerate overnight; keep the raw pork tenderloin sealed separately in a leakproof bag or container in the refrigerator until departure.
4. For transport, pack the chilled potato salad, separate green beans, and sealed raw pork in a cooler with plenty of ice or ice packs so the pork stays below 40°F until grilling.
5. At the park, light the charcoal and let it ash over for 20 to 30 minutes, then set up a two-zone grill with hot coals on one side and a cooler side on the other; meanwhile, pat the pork dry and rub it with 1 tablespoon Dijon, 1 tablespoon olive oil, garlic powder, herbes de Provence, salt, and pepper.
6. Grill the pork over direct heat, turning every few minutes, until browned on all sides, about 10 to 12 minutes; move it to the cooler side and cook until the center reaches 145°F, about 4 to 8 minutes more.
7. Transfer the pork to a clean board and rest for 5 to 10 minutes; while it rests, toss the chilled green beans into the potato salad and adjust with a little extra vinegar, salt, or pepper if needed.
8. Slice the pork into medallions and plate with the green bean potato salad, spooning any resting juices over the meat for a rustic French picnic finish.

Ingredients

• Rockfish fillet

  12 oz, cut into 2 portions $9.99
• Fresh sweet corn on the cob

  2 ears, kernels cut from cobs $1.25
• Private Selection® Petite Medley Snacking Tomatoes

  10 oz, halved $2.99
• Cucumber

  1 small, diced $0.99
• Jumbo red onion

  1/4 cup finely diced $2.29
• Simple Truth Organic® Baby Dill

  2 tablespoons chopped $2.79
• Kroger® Fresh Lemons Bag

  1 lemon, half sliced and half juiced $4.99
• Garlic

  1 clove, finely grated or minced $0.79
• Olive oil

  3 tablespoons, divided
• Unsalted butter

  1 tablespoon, cut into small pieces
• Dijon mustard

  1 teaspoon
• Kosher salt

  3/4 teaspoon, divided
• Black pepper

  1/2 teaspoon, divided

Instructions

1. The night before, make the side: cut the corn kernels from the cobs, halve the tomatoes, dice the cucumber, finely dice the red onion, and chop the dill. Toss them in a lidded container with 2 tablespoons olive oil, the lemon juice, Dijon mustard, 1/4 teaspoon salt, and 1/4 teaspoon black pepper; refrigerate overnight and pack in a cooler.
2. Before leaving for the park, pat the rockfish dry and keep it cold in a sealed container over ice. Pack lemon slices, minced garlic, butter pieces, remaining olive oil, salt, pepper, and two large sheets of heavy-duty foil or doubled regular foil.
3. At the park, light the charcoal and let it burn until the coals are mostly ashed over, then arrange for medium heat; you should be able to hold your hand a few inches above the grate for about 4 seconds.
4. Lay out the foil sheets and lightly oil the centers. Place one rockfish portion on each sheet, season with the remaining salt and pepper, rub with the garlic, top with lemon slices and butter pieces, and drizzle each with a little olive oil.
5. Fold each packet tightly by bringing the long sides together and crimping, then folding the short ends upward so the juices stay inside. Place packets seam-side up on the grill, cover if possible, and cook for 10 to 12 minutes, until the fish flakes easily and reaches 145°F.
6. Carefully open one packet away from your face to avoid steam; if the fish needs more time, reseal and grill 2 to 3 minutes longer. Stir the chilled corn tomato salad and taste for seasoning.
7. Plate each foil packet fish portion with its lemony juices spooned over the top, add a generous scoop of the cold corn tomato salad alongside, and finish with extra dill if you have it.