July and August seem like perfect picnic months to me. It’s so warm at this point, no one wants to be stuck inside cooking, yet you also know you’d better get out and enjoy the rest of the lazy, hazy days of summer. What better way to appreciate the sunny season of family, friends, and outdoor fun than with a picnic! Our contributors have pulled together some favorite recipes that would be a hit at any summer potluck, cookout, or picnic. Grab your basket or cooler – and enjoy!
From Casey P.
Strawberry Cucumber Salad with Honey Mint Drizzle
2 large cucumbers, washed and quartered (I prefer seedless cucumbers, but regular work fine if you peel them)
3 tbsp water
3 tbsp honey
3 tbsp of chopped fresh mint
2 cans of yellow corn, drained and rinsed
1 small diced red onion
4 celery stalks, sliced
4 diced bell peppers (use all the colors because it’s pretty!)
1/2 cup chopped cilantro
1 cup of oil (canola, vegetable, safflower, or sunflower)
2 cups of apple cider vinegar
1 cup of sugar
1/2 tbs. salt
1/2 tbs. pepper
Combine all chopped ingredients. Combine all marinade ingredients to simmer on the stove, wisking until the sugar dissolves. Once cool, pour marinade over veggies and refrigerate until serving. (I prefer to drain the marinade off before serving as a salsa, but some like to leave it on if you are serving it as a salad – it’s your choice).
From Jen T.
Easy Fresh Salsa
2 cups (about 8 small or 4 large) fresh tomatoes, cut in half and seeded
½ medium yellow, white or red onion (yellow and white are about the same but red onion changes it up a bit)
½ ripe jalapeno (you can always add more if you like it hotter)
Handful fresh basil
Handful fresh parsley
1 tbs minced garlic
Put all in food processor and pulse til mixture reaches desired texture. If you prefer, you may strain to reduce liquid in the salsa.
Lactose-free Blueberry Buckle*
Saying that I’m lactose intolerant kind of feels like saying that I’m old, but then again it’s all true. So there you have it, I’m old and lactose intolerant. And I adapted this recipe to work with my lactose intolerance. It is NOT dairy-free, however it would be easy peasy to make it dairy free by swapping out the lactose-free milk for almond milk. In fact, I might just try that next time anyway.
1/4 c. Crisco butter-flavored shortening, softened
1/4 c. sugar
1/4 cup honey
1 egg
1 tsp vanilla
1 1/2 c. sifted self-rising flour
1/2 tsp salt
1/2 c. lactose-free milk (or sub unsweetened almond milk)
1 1/2 c. fresh blueberries (frozen will do)
Cream together the butter and 1/4 c. sugar. Blend egg and honey into creamed mixture, then add vanilla. In another bowl sift together flour, baking powder and salt. Add flour mixture alternating with milk, starting and ending with flour. Gently fold in blueberries and pour into greased 8 x 8 square pan. Sprinkle with crumb topping (recipe below). bake @ 375 for 40-45 minutes or until tests done.
CRUMB TOPPING
1/2 c. granulated sugar
1/3 c. flour
1/2 tsp cinnamon
1/4 c. Crisco flavored shortening – cold and diced small to “cut” into crumble.
Mix all dry ingredients, then cut the shortening into the dry mixture using a fork or pastry paddle, until mixture is crumbly.
*Adapted from http://julesfood.blogspot.com/2009/04/this-one-made-my-easter-morning.html
From Jamie S.
Vegan Soba Noodles with Peanut Sauce
Can be served cold so great for a picnic and you can add shredded or cubed chicken if you prefer.
Ingredients:
6 tablespoons reduced sodium tamari or soy sauce
2 tablespoons sesame oil
1 tablespoon unsweetened peanut butter
4 tablespoons rice vinegar
1 tablespoon grated fresh ginger
2 garlic cloves, minced
10 ounces soba noodles
1 package of seitan (or homemade)
5 scallions, thinly sliced
1/4 cup toasted sesame seeds
1/4 cup chopped unsalted peanuts
1/4 cup fresh cilantro leaves
Directions
In a large, shallow bowl, whisk the tamari, sesame oil, peanut butter, vinegar, 2 tablespoons water, ginger, and garlic.
In a pot, boil 3 quarts of water. Add noodles and stir. cook until tender (3 minutes). Drain in a colander; run hot water over the noodles until the water runs clear. (If the noodles aren’t washed, they’ll be starchy and sticky.) Drain thoroughly again.
Add noodles to the sauce and toss to coat evenly. Add seitan and scallions; toss again. (I warm the seitan up in a frying pan while I’m waiting for the soba noodle water to boil.)
Garnish with sesame seeds, peanuts, and cilantro.
From Andi C.
Cook orzo according to package directions, omitting salt and fat. Drain well. Combine orzo, zucchini, and onion in a large bowl; toss well. Combine parsley and next 6 ingredients (parsley through pepper); stir well with a whisk. Stir into orzo mixture; add tomato, cheese, and olives, tossing gently to coat.
