email this pageIs it our imagination or does food taste better when it's eaten outside? We’ve never put it to the test, but we know that as soon as the weather gets warmer, we take our plates to the great outdoors. Sometimes, we take them to a park, but often we only go as far as the screen porch. Either way, we call it a picnic.
Five Fun Things to Bring on a Picnic:
Everyone knows to pack cups for the wine and a big bag for the trash. It’s the extras you bring that make your picnic special:
- Frisbee
- Kite
- Binoculars
- Wide brim hat
- Pillow for a snooze
Roasted Red Pepper Spread
This tangy dip is perfect with a malty whole-grain bread or as a spread for turkey sandwiches. The recipe is easily doubled and can be made ahead and refrigerated. Adapted from Simple Vegetarian Pleasures by Jeanne Lemlin (HarperCollins, $24).
Ingredients
Ingredients
½ cup jarred roasted red peppers (or 3 fresh roasted red peppers, peeled)
1 small garlic clove, minced
1 (8-ounce) package light cream cheese, at room temperature
2 tablespoons lemon juice
½ teaspoon salt
¼ teaspoon pepper
1 tablespoon minced fresh parsley
1 tablespoon minced fresh basil
Sliced whole-grain bread
Sliced tomatoes and cucumbers (optional)
Instructions
1 small garlic clove, minced
1 (8-ounce) package light cream cheese, at room temperature
2 tablespoons lemon juice
½ teaspoon salt
¼ teaspoon pepper
1 tablespoon minced fresh parsley
1 tablespoon minced fresh basil
Sliced whole-grain bread
Sliced tomatoes and cucumbers (optional)
1. In a food processor, combine peppers, garlic, cheese and lemon juice; process until smooth. Transfer to a bowl and stir in salt, pepper, parsley and basil. Serve with whole grain bread and tomatoes and cucumbers, if desired. Yield: 1 1/2 cups spread.
Curried Chicken Salad
For more than 20 years this salad was enormously popular at Barefoot Contessa, Ina Garten’s specialty food store in East Hampton, N.Y. We’ve adapted it slightly by decreasing the mayonnaise and adding more raisins. It has a kick from the curry powder and is perfect served with whole-grain bread. Adapted from Barefoot Contessa Family Style by Ina Garten, photographs by Maura McEvoy (Potter, $35).
Ingredients
Ingredients
1 cup mayonnaise
1/3 dry white wine
1/4 cup Major Grey’s chutney
3 tablespoons curry powder, or to taste
1 teaspoon kosher salt
2 1/4 pounds boneless, skinless roasted chicken breasts, cut into bite-size pieces (about 6 cups chicken)
1 cup chopped celery
3 green onions, chopped
1/2 cup raisins
Roasted, salted cashews (optional)
Instructions
1/3 dry white wine
1/4 cup Major Grey’s chutney
3 tablespoons curry powder, or to taste
1 teaspoon kosher salt
2 1/4 pounds boneless, skinless roasted chicken breasts, cut into bite-size pieces (about 6 cups chicken)
1 cup chopped celery
3 green onions, chopped
1/2 cup raisins
Roasted, salted cashews (optional)
1. In a large bowl, combine mayonnaise, wine, chutney, curry powder and salt. Add chicken, celery, green onions and raisins; mix gently. Cover and refrigerate at least 2 hours. Add cashews before serving, if desired. Serves 8.
Brown Rice, Tomatoes and Basil Salad
This salad from Ina Garten is highly adaptable—feta cheese, olives, vegetables, shrimp or most anything can easily be tossed in. Make the salad ahead, but add the basil just before serving. Adapted from Barefoot Contessa Family Style by Ina Garten, photographs by Maura McEvoy (Potter, $35).
Ingredients
Ingredients
1 cup Texmati brown rice (American basmati rice)
1/4 cup rice or white vinegar
1 tablespoon olive oil
2 teaspoons sugar
1 teaspoon kosher salt
Freshly ground black pepper
1 pound ripe tomatoes, cut in large dice
1 cup packed basil leaves, chopped
Instructions
1/4 cup rice or white vinegar
1 tablespoon olive oil
2 teaspoons sugar
1 teaspoon kosher salt
Freshly ground black pepper
1 pound ripe tomatoes, cut in large dice
1 cup packed basil leaves, chopped
1. Cook rice according to package directions until tender. Transfer to a large bowl.
2. In another bowl, whisk vinegar, oil, sugar, salt and pepper; pour over rice, add tomatoes and mix gently. Before serving, add basil. Serve at room temperature. Serves 6.
2. In another bowl, whisk vinegar, oil, sugar, salt and pepper; pour over rice, add tomatoes and mix gently. Before serving, add basil. Serve at room temperature. Serves 6.
Related Stories
If you enjoyed reading this story, Movable Feasts, then you might enjoy these other stories.Share This Story With Others:
Discuss this Article
There are no current discussions for this article. Why not be the first?
