Five 20-Minute Dishes for Inspired Picnics
Posted on 07 July 2008 by joy
There’s something innately special about a picnic. There’s something carefree about eating a simple mean on a park bench, or fluffy grass, with the wide open sky above. Whether you throw together some bologna and cheese on white bread, or a fancy spread of marinated figs and Brie cheese, it’s always a special day enjoying the summer with a picnic basket.
Mark Bittman, the Minimalist Chef, knows how to throw together a picnic. In fact, he has 101 20-minute picnic ideas. Madness, right? From seafood, to fruit, to dessert, you’ll never run out of ideas and never run out of reasons to have an inspired picnic.
Curried Egg Salad- Make a yummy egg salad with hard boiled eggs, mayo, curry powder, Dijon mustard, fresh lime juice, salt, pepper, cilantro, red onion and, if you’re feeling frisky, diced apple too.
Grapes and Cheese- This might sound a little odd, but try mixing feta cheese with green grapes (or substitute grape tomotes for grapes) and toss together with mint, salt pepper and olive oil.
Cold Peanut Noodles- Cook Chinese egg noodles or regular spaghetti. Drain and rinse. Toss with sesame oil, peanut butter (or tahini), sugar, soy sauce, ginger, vinegar, black pepper (lots) and chili oil (optional). Package shredded carrots and seeded cucumber, scallions and cooked shrimp separately and toss on site.
Cornflake Chicken Bites- Cut boneless chicken breasts into small pieces. Dip in milk or buttermilk, then dredge in seasoned crushed corn flake crumbs, cornmeal or panko. Pan-fry in oil, drain, cool and eat cold with celery sticks, with ranch or blue cheese dressing for dipping.
Beet Salad- Peel beets and grate them (a food processor will keep the juice contained). Add salted pistachios or roasted almonds; dress with orange zest and juice, and olive oil. Add bits of goat cheese and chopped parsley.
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Tags | baking, cooking, date food, family friendly, Food, outdoor eating, picnic, recipes, summer eating
July 9th, 2008 at 7:35 am
I saw this article in the New York Times. It’s so great!