Careme

Ingredients

• Simple Truth® Mild Italian Chicken Sausage

  8 ounces, about 2 large links $5.99
• Zucchini

  1 pound, cut lengthwise into planks $2.69
• Private Selection® Petite Medley Snacking Tomatoes

  10 ounces, halved $2.99
• Private Selection® Petite Gold Gourmet Potatoes

  12 ounces, halved if large $2.99
• Simple Truth Organic® Basil

  0.5 ounce, packed whole and torn just before serving $2.79
• Garlic

  1 clove, finely grated $0.79
• Fresh Organic Lemon

  1 lemon, zested and juiced $2.00
• Extra-virgin olive oil

  3 tablespoons, divided
• Red wine vinegar

  1 tablespoon
• Dijon mustard

  1 teaspoon
• Dried oregano

  1 teaspoon
• Kosher salt

  to taste
• Black pepper

  to taste
• Crushed red pepper flakes

  optional, to taste
• Heavy-duty aluminum foil

  enough for one double-wrapped potato packet
• Santa Margherita Pinot Grigio Italy White Wine

  750 ml $23.99

Instructions

1. The night before, whisk the garlic, lemon zest, lemon juice, red wine vinegar, Dijon, oregano, 2 tablespoons olive oil, a pinch of salt, and black pepper in a lidded container. Stir in the halved tomatoes only, then refrigerate; keep the basil whole and separate, and slice the zucchini if desired but do not salt or oil it yet.
2. Before leaving for the park, pack the tomato vinaigrette, whole basil, zucchini, chicken sausage, halved potatoes, foil, remaining olive oil, salt, pepper, and red pepper flakes in a cooler.
3. At the park, light the charcoal and let it burn until the coals are mostly gray and medium-hot, about 20 minutes. Bank the coals to one side so you have a hotter side and a cooler side.
4. While the coals heat, make a double-layer foil packet with the potatoes, a splash of water, a drizzle of olive oil, salt, and pepper. Toss the zucchini planks with the remaining olive oil, salt, pepper, and red pepper flakes if using.
5. Grill the potato packet over the hotter side, turning once or twice, until the potatoes are tender, about 20 minutes. During the last 12 to 14 minutes, grill the chicken sausage on the cooler side, turning often, until browned and heated through to 165°F.
6. Grill the zucchini over the hotter side until well marked and just tender, about 3 to 4 minutes per side. Transfer to a cutting board and slice into bite-size pieces.
7. Tear the basil into the tomato vinaigrette, then fold in the warm grilled zucchini. Taste and adjust with more salt, pepper, or lemon if needed.
8. Plate the chicken sausage with the foil-grilled potatoes and spoon the zucchini tomato basil salad alongside or over the sausage.

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.

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.