Careme

Ingredients

• Simple Truth® Natural Fresh Chicken Drumsticks

  1 1/2 lb, about 4 drumsticks $2.99
• Fresh Sweet Corn on the Cob

  2 ears, kernels cut from cobs $1.25
• Green Cabbage

  3 cups finely shredded $1.49
• Kroger® Whole Carrots

  1 medium carrot, grated $2.49
• Fresh Organic Limes

  2 limes, juiced and zested as needed $1.50
• Garlic

  3 cloves, minced $0.79
• Organic Cilantro

  1/3 cup chopped $1.69
• Olive oil

  3 tablespoons, divided
• Orange juice

  1/3 cup
• Honey

  1 teaspoon
• Ground cumin

  1 teaspoon
• Dried oregano

  1 teaspoon
• Kosher salt

  1 1/2 teaspoons, divided
• Black pepper

  1/2 teaspoon
• Kim Crawford Sauvignon Blanc Marlborough

  750 ml $14.99

Instructions

1. The night before, make the sweet corn slaw: cut the kernels from very fresh, tender corn cobs, finely shred the cabbage, grate the carrot, and chop the cilantro. If the corn tastes starchy rather than sweet, briefly blanch the ears for 2 minutes at home, cool, then cut off the kernels.
2. Toss the corn, cabbage, carrot, and cilantro with the juice of 1 lime, 1 tablespoon olive oil, honey, 1/2 teaspoon kosher salt, and a pinch of pepper. Cover and refrigerate overnight so the cabbage softens slightly and the slaw gets juicy-crisp.
3. Two to four hours before grilling, mix the mojo marinade in a sealable container or bag: orange juice, juice and zest of 1 lime, minced garlic, 2 tablespoons olive oil, cumin, oregano, 1 teaspoon kosher salt, and 1/2 teaspoon pepper. Add the chicken drumsticks, turn to coat, and refrigerate; pack the raw chicken in a cooler with plenty of ice so it stays at or below 40°F until grilling.
4. At the park, light the charcoal and set up a two-zone grill with coals on one side and a cooler side for gentler cooking; let the grate heat until hot, then oil it lightly.
5. Remove the chicken from the marinade and let excess drip off. Grill drumsticks over the cooler side, covered if possible, turning every 5 minutes, for 25 to 30 minutes total.
6. Move the drumsticks over the hotter side for 3 to 5 minutes, turning often, until lightly charred and the thickest part reaches 175°F; if flare-ups happen, move them back to the cooler side.
7. Rest the chicken on a clean plate for 5 minutes while you stir the chilled corn slaw and adjust with an extra squeeze of lime if desired.
8. Plate 2 drumsticks per person with a generous mound of sweet corn slaw alongside; sprinkle with extra cilantro for a bright, picnic-ready finish.

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

• Simple Truth® Natural Ground Lamb

  10 oz $11.99
• Fresh Sweet Corn on the Cob

  2 ears, kernels cut off raw $1.25
• Green Cabbage

  3 cups thinly shredded $1.49
• Cucumber

  1 small, thinly sliced $0.99
• Jumbo Red Onion

  1/4 small, very thinly sliced $2.29
• Fresh Organic Lime

  1, juiced $1.50
• Ginger Root

  1 tablespoon finely grated, divided $4.99
• Garlic

  2 cloves, finely grated, divided $0.79
• Fresh Jalapeno Peppers

  1 small, thinly sliced or minced, divided $2.99
• Organic Cilantro

  1/2 cup chopped, divided $1.69
• Soy sauce

  1 tablespoon, divided
• Rice vinegar or apple cider vinegar

  1 tablespoon
• Neutral oil

  1 1/2 tablespoons, divided
• Brown sugar or honey

  1 teaspoon
• Ground turmeric

  1/2 teaspoon
• Ground coriander or cumin

  1/2 teaspoon
• Kosher salt and black pepper

  to taste
• Roasted peanuts

  1/4 cup chopped
• Whole-wheat pitas or flatbreads

  2
• Chateau D'Esclans Whispering Angel Provence France Rose Wine

  1 bottle (serve chilled) $21.99

Instructions

1. The night before, shred the cabbage, cut the raw kernels from the corn, slice the cucumber and red onion, chop the cilantro, and divide the grated ginger, garlic, and jalapeño for the slaw and lamb.
2. Make the slaw in a lidded container: combine cabbage, corn, cucumber, red onion, half the cilantro, half the jalapeño, 1/2 tablespoon soy sauce, vinegar, lime juice, 1 tablespoon oil, brown sugar, half the ginger, half the garlic, a pinch of salt, and black pepper; toss well, cover, and refrigerate overnight. Pack the peanuts separately so they stay crisp.
3. At home or at the park, mix the lamb with the remaining ginger, garlic, jalapeño, cilantro, 1/2 tablespoon soy sauce, turmeric, coriander or cumin, 1/2 teaspoon salt, and several grinds of pepper; form into 4 small oval patties about 1/2 inch thick and keep cold in a cooler until grilling.
4. At the park, light the charcoal and set up a medium-hot two-zone fire with coals banked to one side; oil the grill grate lightly once hot.
5. Grill the lamb patties over direct heat for 3 to 4 minutes per side, then move to the cooler side if needed and cook until browned and the center reaches 160°F for food safety.
6. Warm the pitas or flatbreads on the grill for 30 to 60 seconds per side while the lamb rests for 3 minutes.
7. Stir the slaw, fold in the peanuts, then plate warm flatbreads with grilled lamb patties and a generous mound of corn cabbage slaw; spoon any extra slaw alongside.