Careme

Ingredients

• Fresh Sweet Corn on the Cob-Each

  2 ears, husked $1.25
• Fresh Large Ripe Avocado

  1 avocado $2.50
• Private Selection® Petite Grape Snacking Tomatoes

  1 cup, halved $3.50
• Jumbo Red Onions

  2 tablespoons, finely diced $3.49
• Fresh Organic Limes - Each

  1 lime, zested and juiced $1.50
• Green Onions

  1 green onion, thinly sliced $1.50
• Mint

  2 tablespoons, chopped $1.49
• Olive oil

  1 tablespoon, divided
• Brown sugar

  1 teaspoon
• Ground allspice

  1/2 teaspoon
• Smoked paprika

  1/2 teaspoon
• Ground cumin

  1/4 teaspoon
• Cayenne pepper

  pinch, optional
• Kosher salt and black pepper

  to taste

Instructions

1. Heat a grill or grill pan to medium-high and lightly oil the grates; husk the corn, halve the tomatoes, finely dice the red onion, slice the green onion, chop the mint, and zest and juice the lime.
2. Rub the corn with 1 teaspoon olive oil and a pinch of salt, then grill for 10 to 12 minutes, turning every few minutes, until tender and lightly charred in spots.
3. While the corn grills, whisk the remaining olive oil, lime zest, lime juice, brown sugar, allspice, smoked paprika, cumin, cayenne if using, 1/2 teaspoon salt, and several grinds of black pepper in a medium serving bowl to make a bright spice dressing.
4. Transfer the grilled corn to a cutting board and let it cool for 5 minutes, then cut the kernels from the cobs into the bowl with the dressing, scraping lightly to catch the sweet corn juices.
5. Halve, pit, peel, and dice the avocado just before serving, then gently fold it into the dressed corn with the tomatoes, red onion, green onion, and mint.
6. Let the salad sit for 5 minutes so the warm corn absorbs the lime and spices; taste and adjust with more salt, pepper, or lime if needed.
7. Plate in a shallow serving bowl, spoon any limey juices over the top, and finish with extra mint or black pepper for a colorful cookout-ready side.

Ingredients

• English Cucumber

  1 cucumber $1.99
• Kroger® Radishes

  6 to 8 radishes $2.49
• Green Onions

  1 green onion $1.50
• Ginger Root

  1 teaspoon grated $4.99
• Rice vinegar

  1/2 cup, chilled if possible
• Water

  1/4 cup
• Sugar

  1 tablespoon
• Kosher salt

  1 teaspoon, plus a pinch for salting the cucumber
• Soy sauce

  1 teaspoon
• Toasted sesame seeds

  1 teaspoon, optional
• Dog Point Vineyard Sauvignon Blanc White Wine

  750 ml $21.99

Instructions

1. Wash the cucumber, radishes, and green onion; slice the cucumber into thin rounds or half-moons, slice the radishes thinly, slice the green onion, and grate the ginger.
2. Toss the cucumber with a pinch of kosher salt in a colander and let it stand for 10 minutes while you make the brine; this draws off excess water and keeps the texture snappy.
3. In a small saucepan on the stove, combine the water, sugar, and 1 teaspoon kosher salt; warm over medium heat for 2 to 3 minutes, stirring just until dissolved, then remove from the heat.
4. Stir the chilled rice vinegar, soy sauce, and grated ginger into the warm salted water so the brine cools down before it touches the vegetables.
5. Gently blot the cucumber with a clean towel, then combine it with the radishes and green onion in a heatproof bowl or canning-safe glass jar.
6. Pour the cooled brine over the vegetables, press them down so they are mostly submerged, and refrigerate for 25 minutes.
7. Drain lightly if desired, sprinkle with toasted sesame seeds, and serve cold in a small bowl alongside grilled cookout mains.

Ingredients

• Kroger® Black Beans

  1 1/2 cups cooked black beans, drained, from about 1/2 cup dry cooked ahead $2.79
• Private Selection® Petite Grape Snacking Tomatoes

  1 cup, halved $3.50
• Fresh Sweet Corn on the Cob-Each

  1 ear, kernels cut from cob $1.25
• Fresh Large Green Bell Pepper

  1/2 pepper, diced $1.50
• Jumbo Red Onions

  1/4 cup, finely diced $3.49
• Garlic

  2 cloves, minced $0.79
• Fresh Organic Limes - Each

  1 lime, juiced $1.50
• Parsley

  2 tablespoons, chopped $1.89
• Olive oil

  1 tablespoon
• Ground cumin

  1 teaspoon
• Smoked paprika

  1/2 teaspoon
• Dried oregano

  1/2 teaspoon
• Kosher salt and black pepper

  to taste
• Water or low-sodium broth

  1/2 cup

Instructions

1. Prep the vegetables: halve the grape tomatoes, cut the corn kernels from the cob, dice the bell pepper and red onion, mince the garlic, chop the parsley, and juice the lime.
2. Heat olive oil in a medium skillet or saucepan over medium heat; add the red onion, bell pepper, and corn and cook for 5–6 minutes, stirring occasionally, until the vegetables soften and the corn turns brighter yellow.
3. Stir in the garlic, cumin, smoked paprika, oregano, a pinch of salt, and black pepper; cook for 30 seconds until fragrant.
4. Add the cooked black beans and water or broth, then bring to a gentle simmer; cook uncovered for 12–15 minutes, stirring occasionally, until the beans are glossy and the liquid lightly thickens.
5. Fold in the halved grape tomatoes and simmer 3–4 minutes more, just until the tomatoes soften but still look fresh and juicy.
6. Turn off the heat and stir in the lime juice and most of the parsley; taste and adjust with more salt, pepper, or lime if needed.
7. Plate warm or room temperature in a shallow serving bowl, garnish with the remaining parsley, and serve alongside grilled chicken, fish, burgers, or corn at a 4th of July cookout.