Vermont Brats with Sauerkraut, Chicken and Salad

One of the reasons we love going to Vermont is the food.  Of course there is the lake, swimming, boating, napping, Ben and Jerry, fresh country air and just being away from the noise of the city. Mike loves to do his charcoal grill, open a beer and grill whatever I bring to him. As my brother says, "Mike is the most meticulous griller he knows." We spent a day in Burlington where they opened up a new Trader Joe's store. They have the great Organic produce at great prices and their wine and beer section is out of this world! So we stocked up on goodies, drove back to the cottage and started making dinner. We shared this meal just before sunset and it couldn't have been more perfect. Just when I was getting full and sad because it was almost over, I remembered that we had Ben and Jerry's Blueberry Frozen Yogurt for dessert! :) enjoy.

For the Sauerkraut and Brats and baby potatoes:

Boil your baby tatoes for about 20 minutes in salted water, set aside. 

In a pot, heat up oil, half a sliced onion, 2-3 cloves chopped garlic. Just when fragrant, add a jar of wine sauerkraut (I rinsed mine first because the salt can be too much). 

Add your potatoes.

Add a chopped tomato. 

Add some pepper, hot red pepper flakes and smoked paprika.

Add half a bottle of Heifeweizen beer and allow to simmer. 

Get the best Bratwurst sausage you can find and get them on the grill to get that smokey flavour....maybe 10 minutes. Remove, chop up and put in your frying cabbage. 

Cover, allow to simmer at a low heat and then forget about it until everything is ready.

Drink the rest of your first Heifeweizen :) 

For the boneless, skinless chicken thighs:

Drizzle with olive oil, season with sallt, pepper, dry rosemary, lemon zest and juice. Keep it simple. Let the charcoal do most of the flavouring! Add to the grill and cook for about 25 minutes, while flipping. 

For the corn: 

Break into halves, brush with coconut oil, sea salt and pepper and add to grill for some slow cooking. 

For the green beans:

Prep a foil packet with two pieces of foil, drizzle oil on the foil, add your beans, more oil, salt, pepper and slices of fresh garlic. Wrap up and throw on the grill.

For the salad:

In a bowl, whisk together lemon juice, zest, garlic, olive oil then add your chopped tomatoes, greens and sliced red onion. When ready to eat, simply mix it together. 

Moolicious!