Summer has arrived and that means it’s time to eat al fresco! Whether you’re dining on your deck or porch or lounging on a picnic blanket, these recipes will provide delicious and healthy variety to your picnic. So go ahead and slather on your sunscreen and enjoy a meal with friends outdoors!
Quinoa Salad: Cook Time 30 Minutes
1 cup uncooked quinoa
2 cups veggie/chicken stock
2 cups brocolli
1 cup cauliflower
1 bell pepper (color of your choice)
1/2 red onion
1 can of chickpeas
1 veggie patty (of your choice)
1 tablespoon turmeric
Salt and pepper to taste
Avocado for garnish
Cover the quinoa with the veggie or chicken stock and bring to a rolling boil. Once the quinoa is boiling, reduce heat to a simmer and cook until the stock is absorbed (about 15 minutes). Once soft, place the quinoa in a large mixing bowl.
Chop the veggies to a size of your liking (I like little bite sized bits) and toss them on top of the quinoa. Mix in the can of chickpeas and the spices.
Meanwhile, pan fry the veggie patty. One cooked, cut into small pieces and mix in with rest of ingredients. Salt and pepper to taste and add a sliced avocado for garnish! If you are a meat eater you can substitute the veggie patty with grilled chicken or ground turkey and of course, all veggies are optional–feel free to be creative!
Lemon Dill Potato Salad: Cook Time 30 Minutes
3 pounds new potatoes
1/2 diced red onion
2 tablespoons dill (the fresher the better!)
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons of lemon juice
Salt and pepper to taste
Boil potatoes (skin on) in a medium sauce pan until tender. Drain and transfer to a large mixing bowl. Let the potatoes cool for about 10 minutes and then add the rest of the ingredients. Mix thoroughly. Green peas are a wonderful addition to this simple recipe.
Watermelon Mint Mojitos: Cook Time 15 Minutes
1 Medium sized seedless watermelon without the rind
1 lime
1/4 cup raw cane sugar
1/2 cup fresh mint
Pinch of salt
Cut the watermelon into 1-2″ pieces and place in blender. If there is too much watermelon, divide it into two or three batches. Juice the lime and add the juice, sugar, and salt. Blend til smooth. Pour into a pitcher and add the fresh mint. Using a wooden spoon, muddle the mint. Chill and enjoy. For an adult beverage version of this recipe add your favorite rum.
Beet and Cabbage Cole Slaw: Cook Time 30 Minutes
1/2 large head of your favorite cabbage
1 large beet
3 large carrots
the juice of one lime
1 Tbs. honey
2 Tbs. rice vinegar
2 tsp. soy sauce
Finely chop your cabbage into small strips. Place in a large bowl. Wash your beet and peel it if it’s not organic (but try to get organic because it will taste so much better, not to mention be so much better for your body). Cut off the ends. Use the largest holes of a box grated to shred the beet, being extra careful not to shred your fingers. Add the beet to the bowl with the cabbage. Shred your carrots in the same way. Mix your veggies together. Your beets will stain everything else red. This is part of the fun of it!.
In a separate small bowl, whisk together lime juice, honey, rice vinegar and soy sauce. Taste to see if you like the balance of salty to sweet to acidic. Adjust by adding more honey, vinegar or soy sauce to your taste. Pour over the slaw and mix well.
This recipe and others like it can be found at laurasmobilekitchen.com.
by Caroline Kellough
