Family Meal Deal Recipe

Make the jerk marinade

In a blender or food processor combine allspice, ground ginger, cinnamon, thyme, minced garlic, chopped scallions, whole Scotch bonnet (stem removed), soy sauce, brown sugar, lime juice, vegetable oil, salt and black pepper. Puree until a coarse paste forms. Taste carefully and adjust heat or salt as desired; remove some seeds from pepper to reduce heat.

Marinate the chicken

Pat chicken legs dry with paper towels. Put legs in a large bowl or zip-top bag and pour the jerk marinade over them. Rub marinade under the skin where possible and all over. Marinate at least 2 hours, preferably overnight in the refrigerator for best flavor.

Cook the chicken

Preheat oven to 400°F (200°C). If using a grill, preheat to medium-high and oil grates. Place marinated legs on a rimmed baking sheet lined with foil or on the grill. Roast in the oven for 35–45 minutes, turning once, until an instant-read thermometer inserted into thickest part reads 165°F (74°C) and skin is caramelized. If grilling, cook 20–30 minutes turning every 6–8 minutes until cooked through and charred in spots. Let rest 5 minutes before serving.

Cook the potatoes: Place potatoes in a pot, cover with cold salted water, bring to a boil, and simmer 12–15 minutes until fork-tender. Drain and let cool slightly.

Prep the kale: While potatoes cook, remove kale stems and thinly slice leaves. Massage kale with olive oil and a pinch of salt for 1–2 minutes to soften.

Make dressing: In a bowl whisk together mayonnaise, Dijon mustard, apple cider vinegar, honey, salt and pepper until smooth.

Assemble: Chop warm potatoes into bite-sized pieces if large. In a large bowl combine warm potatoes, massaged kale, red onion, and diced celery. Pour dressing over and gently toss to coat. Adjust seasoning with salt and pepper. Chill 15–30 minutes or serve warm.

Combine shredded cabbage and grated carrot in a large bowl.

Whisk together mayonnaise, apple cider vinegar, sugar, salt and pepper until smooth.

Pour dressing over cabbage mixture and toss until evenly coated. Chill at least 30 minutes to let flavors meld before serving.

In a large bowl combine shredded cabbage and carrot.

Whisk apple cider vinegar, olive oil, sugar, salt and red pepper flakes until sugar dissolves.

Pour dressing over cabbage and toss thoroughly. Let sit 10–20 minutes before serving to soften the cabbage.

Salt the cabbage: In a large bowl toss chopped napa cabbage with kosher salt. Let sit 20–30 minutes, tossing once or twice, until cabbage wilts. Rinse briefly under cold water and drain well, squeezing out excess water.

Make kimchi paste: In a bowl combine gochugaru, minced garlic, minced ginger, fish sauce, and sugar to form a paste.

Mix and marinate: Add drained cabbage and sliced scallions to the paste and toss thoroughly to coat. Pack into a clean jar, pressing down to remove air pockets. Let sit at room temperature 12–24 hours to develop flavor, then refrigerate. For a quick serving, you can serve after 2–3 hours but flavor improves with time.