Recipes For A Summer Picnic
June 8, 2015 - Picnic Time
Now that a summer continue has arrived, Here Now proprietor prepare Kathy Gunst wants to eat outdoors! She joins hosts Robin Young and Jeremy Hobson with recipes for dishes that can go on a patio, in a park or on a beach. They include:
- Salad in a jar (along with an herb vinaigrette)
- Raspberry-rhubarb yogurt parfaits
- Fresh packet object iced tea
- Oatmeal, fig, coconut cookies
- Deviled eggs with cucumber, lemon and herbs
Layered Salad in a Jar
(View/print a PDF of all a recipes)
Kathy’s Note: It’s always tough to enclosure adult a salad for a picnic. The vast wooden play doesn’t fit in a cruise basket or it falls out, or we enclosure all a elements adult in detached cosmetic containers and they wilt. Not ideal. This is a cold thought where a salad is layered in a Mason jar or cosmetic container. The thought is simple: a bit of lettuce on a bottom, surfaced with grated carrots and afterwards slices of piquant radishes and afterwards cubes of cheese or nuts and afterwards piquant arugula.
The recipe: covering about 1/4 crater of any or all of these, swapping colors and textures. Be certain not to fill a jar all a approach adult to a top; leave during slightest an in. of room for salad dressing. When we get to a cruise we simply flow a little sauce on tip and shake a salad adult in a jar.
Some ideas for salad layers:
Thinly sliced radishes or baby turnips
Chopped nuts or sunflower seeds
Cherry tomatoes or chopped developed tomatoes
Chopped peeled cucumbers
Chopped red, immature and/or yellow pepper
Ripe (but not too ripe) avocados, cut into cubes and tossed with lemon extract (to forestall browning)
Cubes of cheese or grated cheese
Any of your favorite vegetables or salad ingredients
Kathy’s Note: This is a classical summer vinaigrette that we use on all sorts of summer salads. Make it in a Mason jar or hermetic potion or cosmetic enclosure to pierce to a picnic. The vinaigrette will keep for 10 days hermetic in a refrigerator.
Makes about 1 1/2 cups.
1 tablespoon Dijon mustard
Salt and creatively belligerent black pepper
1 tablespoon chopped uninformed chives
1 tablespoon chopped scallions
2 tablespoons chopped uninformed basil
1/2 crater white booze vinegar
1 crater olive oil
Add a mustard, salt and peppers to a bottom of a Mason jar or firmly hermetic cosmetic container. Stir in a chives, scallions and basil. Add a vinegar and afterwards a oil. Seal a jar and shake vigorously. Taste for seasoning adding some-more salt, pepper, vinegar or oil as needed.
Raspberry-Rhubarb Yogurt Parfait
Kathy’s Note: All this elementary recipe requires is cooking adult some rhubarb and uninformed summer berries. You cold a fruit reduction and afterwards covering it with thick Greek-style yogurt. If we covering it in a Mason or potion jar it becomes an present parfait easy to ride with. Top with giveaway berries.
1 bruise rhubarb, cut into little pieces
1/4 crater maple syrup
1 1/2 cups raspberries or chopped strawberries
About 2 crater Greek-style plain, maple, or vanilla-flavored yogurt
Fresh raspberries or strawberries, quartered
In a center saucepan brew a rhubarb and maple syrup. Simmer over center feverishness for about 10 minutes, stirring occasionally. Add a berries and prepare another 5 minutes, stirring occasionally. Let cool.
To make a parfaits: supplement about 1/4 crater of a fruit reduction in a bottom of a little mason jar. Top with about 1/2 crater yogurt. Top a yogurt with another tablespoon or dual of a fruit mixture. Top with a few berries. Repeat with 3 other little Mason jars.
Fresh Mint Sun Iced Tea
Kathy’s Note: This is a caffeine-free entirely lovely splash for picnics or any summer meal.
Place 1/2 crater uninformed organic packet into a vast potion tea pot or vast Mason jar. Pour 3 cups cold H2O on top, place a lid on top, and let high in a sun, or on a balmy window sill for about 1 hour. Refrigerate and aria before using. To offer during a picnic, place in a well-sealed potion jar or cosmetic thermos and pierce a jar of ice, cosmetic or reusable cosmetic cups, straws, and uninformed packet leaves for garnish.
Oatmeal, Fig, Coconut Cookies
Kathy’s Note: Oatmeal-Raisin Cookies are a genuine favorite with their chewy hardness and subtly honeyed flavor. This chronicle takes a classical cookie and gives it a new spin by adding toasted coconut chips. You can find toasted coconut chips during specialty food shops or health food stores; if we can usually find unsweetened coconut chips toast them on a cookie piece in a 350 grade oven until they only start to spin golden brown.
This brew freezes well: solidify a brew balls on a polish paper-lined cookie piece until solid, and afterwards send to a resealable cosmetic bag. Squeeze out all of a atmosphere from a bag before sealing. Freeze for adult to 3 weeks. The brew can be baked true from a freezer for about 18 to 22 minutes.
Makes about 20 cookies.
1 crater (2 sticks) unsalted butter, during room temperature
1 crater packaged light brownish-red sugar
1 crater white sugar
2 teaspoons vanilla
2 vast eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3 cups aged fashioned oats
1 crater raisins
1 crater toasted coconut chips, see note above
Place a shelve in a center of a oven and preheat a oven to 350 degrees F. Line dual cookie sheets with vellum paper (or douse a sheets) and set aside.
In an electric mixer propitious with a paddle attachment, kick a butter and dual sugars together on center speed until light and fluffy, about 3 minutes. Add a vanilla and brew on low speed until only combined, afterwards supplement a eggs one during a time, scraping down a sides of a play as required between additions.
In a detached bowl, brew a flour, baking powder, and salt together with a whisk. With a mixer on low, solemnly supplement a flour reduction and brew until only combined. Using a ladle or spatula, by palm stir in a oats, raisins and coconut chips, separating a dusty fruit with your hands as we dump it in to make certain it gets uniformly distributed.
Form a brew into 2-inch balls, regulating roughly 2 tablespoons brew for any and place 2 inches detached on a prepared cookie sheets. Bake for about 18 minutes, rotating a sheets front to behind and tip to bottom in a oven about median by cooking. The cookies should be golden brownish-red around a edges. Let cold for 5 mins on a cookie sheets, then send to a handle shelve to cold completely. Store cooled cookies in an indisputable enclosure for adult to 3 days.
Deviled Eggs with Cucumber, Lemon and Herbs
Kathy’s Note: Deviled eggs are such fun cruise food. The pretence is creation them forward of time and reckoning out a safe, secure approach to ride them. You can enclosure them firmly in a lonesome shoal cosmetic enclosure (use paper towels rolled into cigar shapes to emanate a aegis if there’s room in a enclosure and they are going to pierce around)
These deviled eggs have a little makeover. we things a bottom of a baked whites with a few surprises: cucumber, uninformed herbs, and lemon. Then we tip a fillings with a tawny egg mixture, so that any punch reveals a detonate of season inside. Place a eggs on tip of a bed of arugula, baby watercress or pea greens. Once we get a hang of these devilled egg surprises, we can emanate your possess flavors; see next for some ideas to get we started.
Place a eggs in a singular covering in a vast saucepan. Add cold H2O to cover a eggs by about an inch, and pierce a H2O to a boil over high heat. When a H2O boils, cover a vessel tightly, revoke a feverishness to low and prepare 4 minutes. Remove a vessel off a heat. Let a eggs lay for 10 minutes.
Drain a H2O we baked a eggs in out of a saucepan, gripping a eggs in a pan. Shake a vessel behind and onward and adult and down a few times, so that a egg shells moment only a little. Then fill a vessel with cold water; a H2O will trickle into a cracks in a shells and detached a eggs from a shells, creation them easier to flay once they’ve cooled.
Serves 8 to 12.
12 hard-boiled eggs (see below), peeled
1/4 crater mayonnaise
1 teaspoon Dijon-style mustard
Salt and creatively belligerent pepper
1 crater cucumber, peeled and finely chopped
1 tablespoon lemon juice
1 tablespoon finely chopped scallions
1 tablespoon uninformed minced chives
Using a small, pointy knife, cut any egg in half lengthwise. Carefully mislay a yolks and place in a little bowl. Mash a yolks with a fork, and supplement a mayonnaise, mustard, and salt and peppers to taste.
Place a little bit of a cucumber, lemon juice, scallions and chives into a bottom of a egg whites. Add a remaining cucumber, lemon juice, scallions and chives into a egg yolk reduction and kindly stir.
Fill any egg half with a spoonful of a yolk mixture.
Favorite Variations: Substitute 1 crater of any of a following for a cucumber-lemon-scallion-chive reduction above and ensue with a recipe:
- Thin slices of pitted immature and/or black olives
- Chopped roasted red pepper
- Crumbled blue cheese or goat cheese with scallions
- Cooked crumbled bacon and scallions
- Chopped smoked salmon (or bluefish) with uninformed dill and grated lemon zest
- Kathy Gunst, proprietor prepare for Here Now and author of “Notes from a Maine Kitchen” and a video array “Simple Soups from Scratch.” She tweets @mainecook.
- Summer Salad Recipes From Kathy Gunst
- Recipes To Make The Most Of Summer Tomatoes
- Turning Fresh Herbs Into Simple Summer Sauces
- Summer Seafood Recipes From Chef Kathy Gunst
- Kicking Off The Summer Grilling Season With Chef Kathy Gunst