One of the best parts about the summer is the opportunity to spend more time outdoors and to get a group of friends together for a picnic in the park. This relatively inexpensive option is a great way to share some of your favorite recipes as well as sample some of your friend’s culinary masterpieces. Although BBQ fare and sandwiches are usually the go-to food items at picnics I really love trying sides like coleslaw, hummus, fruit salads¸ pasta and potato salad, which are usually unique recipes to the person that made them. This week, I made a healthy coleslaw that included a blend of broccoli, cabbage, carrots with apples and raisins for sweetness, a small amount of Nayonaise and some walnuts for a nice crunch. I also made a homemade pesto with whole-wheat pasta, kale and tomatoes. This easy pesto can also be used in a variety of pasta dishes and makes for great dishes – hot or cold. Enjoy the park and delicious picnic food this summer!
Yield: 6 – 8 servings
1 head of cabbage, shredded
1 stalk of broccoli, shredded
3-4 carrots, shredded
2/3 cup Nayonaise or regular mayo
¼ cup of mustard
2 tablespoons of olive oil
1 tablespoon of honey
¼ teaspoon sea salt and pepper, to taste
1 apple, diced (I used a pink lady apple)
¼ cup of crushed walnuts
¼ cup dried raisins (or cranberries)
- Shred cabbage, broccoli and carrots and place them into a bowl.
- Mix Nayonaise (or regular mayo), mustard, olive oil, honey, salt and pepper into the ingredients that are already in the bowl. Set the bowl aside.
Cut up the apples. Add them to the bowl along with the crushed walnuts and raisins.
- Place the dish in the refrigerator to chill until you are ready to serve it.
Yield: 6 – 8 servings
6 cloves of garlic, peeled and finely chopped
Bunch (about 8-10 leaves) of fresh basil
½ cup pine nuts
1/2 cup extra virgin olive oil
3/4 cup Parmesan cheese
¼ teaspoon sea salt
¼ teaspoon pepper
- Mince the garlic and finely cut up the basil. Add them to a bowl along with the pine nuts, olive oil, Parmesan cheese, salt and pepper.
- Place all of the ingredients into a blender or food processor and pulse until smooth.
Tip: Add more olive oil if the mixture is too thick or difficult to blend.
Pinch of sea salt
2 cloves of garlic
1 head of kale, stems and leaves coarsely chopped
2 heirloom tomatoes, chopped
Package of whole-wheat pasta (about 4-6 cups of pasta)– or a pasta of your choice
- Add water and a pinch of salt to a pot and let boil.
- Mince the garlic and set aside.
- Remove the stems and leaves from the kale and finely chop
- Chop the tomatoes and set aside with the kale and garlic.
- Add the pasta to the water and let cook for 20 minutes.
- Turn off flame and add the pesto, kale, tomatoes and garlic.
Tip: This pasta can be served hot or cold.
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