Picnics are never appreciated more than after the long winter. Forget the sit down dinner and get outside for sunshine and fresh air.
Don’t feel you need to make everything from scratch. For example, a grocery store chicken is easy and tasty, but be sure to chill before packing.
Safe food handling is critical to protect against food-borne illness. Before setting out your picnic, make sure hands and surfaces are clean.
If you don’t have access to running water, use a water jug, some soap and paper towels to wash hands or use moist disposable towelettes.
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Take care to keep all utensils and platters clean when preparing food.
Avoid cross contamination. Never reuse a plate or utensil that previously held raw meat, poultry or seafood unless it is washed in hot, soapy water.
Keep cold food below 40 F (5 C) to prevent bacterial growth. A cooler with ice or frozen gel packs is ideal. Meat, poultry and seafood may be packed while still frozen so they stay colder longer.
Be sure to keep these securely wrapped to prevent their juices from contaminating prepared food or raw food.
Organize cooler contents. Consider packing beverages in one cooler and perishable food in another. That way, as picnickers open and reopen the beverage cooler, the perishable food won’t be exposed to warm temperatures and the contents are kept cold longer.
The inspiration for these recipes comes from a picnic with friends at the rugged French Beach outside Victoria. It was a cold and windy day but an open fire warmed us and we spent several enjoyable hours together.
Crostini with Goat Cheese and Thyme
- baguette
- Chevre or goat cheese
- fresh thyme
- white truffle oil, optional
Slice baguette thinly and lightly toast each side under the broiler. Smear with soft goat cheese, drizzle with truffle oil and garnish with fresh thyme.
Scott’s Kale Salad
- 4 to 6 c. kale, julienned 1 to 1.5 L
- juice of one lemon
- 2 cloves garlic, mashed
- 3 to 4 tbsp. extra virgin olive oil 45 to 60 mL
- salt, pepper, hot pepper flakes
- 2/3 c. grated pecorino, asiago or Parmesan cheese 160 mL
- 1/2 c. toasted panko bread crumbs 125 mL
Make vinaigrette with lemon juice, garlic, olive oil, salt, pepper and hot pepper flakes by adding all ingredients to a jar with a lid and shake until mixed. Toss with the julienned kale. Top with grated cheese and panko.
This can be made up to an hour in advance. Serves eight.
Nutrition information per serving: 127 cal, 8.2 g fat (2.3 saturated fat), 7 g cholesterol, 211 g sodium, 9.4 g carbohydrates, 5.3 g protein, 1.2 g fibre, high in vitamins A and C, calcium, trace iron.
Meredith’s Green Beans with Tarragon Vinaigrette
This vinaigrette can be used with any mix of salad greens but green beans offer great flavour, nutrition and fibre.
- 4 tsp. sherry vinegar 20 mL
- 1 tbsp. minced shallot 15 mL
- 1/2 tsp. Dijon mustard 3 mL
- 1/2 tsp. salt 3 mL
- 1/4 tsp. black pepper 2 mL
- 1/4 c. extra virgin olive oil 60 mL
- 2 tsp. finely chopped fresh tarragon 10 mL
- 2 lb. fresh green beans 1 kg
Whisk together vinegar, shallot, mustard, salt and pepper in a small bowl, then add oil in a slow stream, whisking until emulsified. Whisk in tarragon.
Steam the beans and blanch in boiling water for two minutes.
Chill immediately in ice water to stop the cooking.
Toss beans with dressing in a large bowl and season with salt and pepper.
Beans can be prepared a day ahead and chilled in a sealed plastic bag. Serves six.
Nutrition Information per serving: 98 calories, 8.5 g fat (1.2 saturated fat), 0 cholesterol, 203 mg sodium, 5.8 g carbohydrates, 2.6 g fibre, 1.5 g protein, high in vitamins C and A, fibre, trace of calcium and iron.
Potato Salad with Peas and Mustard Vinaigrette
- 3 lb. fingerling or small boiling potatoes 1.4 kg
- 1 c. fresh shelled or frozen peas 250 mL
- 2 tsp. sugar 10 mL
- 1/4 c. white wine vinegar 60 mL
- 1/3 c. finely chopped shallot 80 mL
- 2 tbsp. coarse-grained Dijon mustard 30 mL
- 2 tbsp. vegetable oil 30 mL
Cut potatoes in bite-sized pieces and cover with salted cold water in a six-quart pot and simmer uncovered until tender, about 20 to 25 minutes. Drain in a colander and cool slightly.
Blanch peas in boiling water for two minutes and immediately chill in ice water. Drain and set aside.
When potatoes are just cool enough to handle, peel and cut diagonally into 1/2-inch-thick (1.2 cm) slices or leave whole, adding to vinegar mixture as sliced and tossing gently to combine.
Whisk together shallot, mustard and remaining vinegar in a small bowl, then add oil in a slow stream, whisking until emulsified.
Add dressing to potatoes, then season with salt and pepper and stir gently with a rubber spatula. Serves eight.
Nutrition Information per serving: 173 calories, 3.6 g fat (.7 saturated fat), 0 cholesterol, 12 mg sodium, 31.6 g carbohydrates, 5 g fibre, 4 g protein, high in vitamin C and B6, potassium, trace of iron, calcium, vitamin A.
Tandoori Chicken
- 6 tbsp. paprika 90 mL
- 2 tbsp. ground coriander 30 mL
- 2 tbsp. ground cumin 30 mL
- 2 tbsp. coarse kosher salt 30 mL
- 1 tbsp. freshly ground black pepper 15 mL
- 1 tbsp. sugar 15 mL
- 1 tbsp. ground ginger 15 mL
- 1 tsp. ground cinnamon 5 mL
- 1 tsp. crumbled saffron threads 5 mL
- 1/2 tsp. cayenne pepper 3 mL
- 1 whole chicken, cut into pieces
- 2 c. plain yogurt 500 mL
Whisk all but last two ingredients in medium bowl. Transfer to airtight container. It can be made a month ahead. Store at room temperature.
Mix 1/4 c. (60 mL) of the spice mixture with the yogurt. Add chicken pieces and marinate overnight or at least three hours.
Drain and bake in 350 F (175 C) oven until done. Serves eight.
Nutrition information per serving: 525 calories, 14.6 g fat (3.4 g saturated fat), 542 g sodium, 8 g carbohydrates, .9 g fibre, 92.7 g protein, high in vitamin A, iron, calcium, trace of vitamin C.
Sarah Galvin is a home economist, teacher and farmers’ market vendor at Swift Current, Sask., and a member of Team Resources. She writes a blog at allourfingersinthepie.blogspot.ca. Contact: team@producer.com.
