Picnic-Perfect Plates for Outdoor Dining
Picnics, patio dining, and alfresco foods all come to mind when warmer weather allows families and friends to enjoy the flavors of homemade meals in the great outdoors. As you seek out recipes for outdoor entertaining and more, try keeping the options light and simple with dishes that can be created at a moment’s notice.
Ruby Beet Chicken Salad Skewers, uniquely flavored with Aunt Nellie’s Baby Whole Pickled Beets, can be ready in less than an hour for those last-minute get-togethers. Try this Middle Eastern-inspired Bean Salad with a touch of za’atar seasoning and READ Bean Salad for a flavorful accompaniment to the main course. (Family Features)
Find more outdoor dining ideas and recipes at auntnellies.com and READsalads.com.
Ruby Beet Chicken Salad Skewers
Prep time: 25 minutes
Cook time: 20 minutes
Servings: 8
- 1 jar (16 ounces) Aunt Nellie’s Baby Whole Pickled Beets
- 2 large boneless, skinless chicken breast halves (about 1 pound)
- 1/2 teaspoon salt, plus additional, to taste, divided
- 1/2 teaspoon pepper, plus additional, to taste, divided
- 4 1/2 tablespoons stone ground mustard, divided
- 1 1/2 tablespoons, plus 1/3 cup, orange marmalade, divided
- 2 tablespoons minced fresh chives
- 1 large lemon, zest, and juice (1/3 cup juice)
- 1/4 cup olive oil
- 1 bag (9 ounces) leafy romaine lettuce pieces
- 1/3 cup chopped almonds, toasted
- 1/3 cup crumbled blue, feta, or goat cheese
- Heat oven to 375 F. Drain beets; set aside.
- Season both sides of chicken with salt and pepper, to taste. In a small bowl, combine 1 1/2 tablespoons mustard and 1 1/2 tablespoons marmalade. Brush mixture over chicken until completely coated. Bake chicken on a rimmed baking sheet lined with aluminum foil for about 20-25 minutes, or until juices run clear; set aside.
- To make the vinaigrette: In a medium bowl, combine remaining mustard, remaining marmalade, chives, lemon zest and juice, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Slowly pour in oil while whisking vigorously until completely combined.
- Slice-cooled chicken into 1-inch pieces. Onto each skewer, thread one beet, one piece of chicken, and 4-5 pieces of lettuce; repeat two times for each skewer, adding one beet at ends. Repeat to make eight skewers. Place skewers on a large serving platter.
- Stir vinaigrette; drizzle lightly over skewers. Sprinkle with almonds and cheese. Serve with remaining vinaigrette.
Middle Eastern-Inspired Bean Salad
Prep time: 20 minutes
Servings: 6
- 1 can (15 ounces) READ 3 or 4 Bean Salad
- 1/2 cup cherry or grape tomatoes, halved
- 1 small cucumber (4-5 inches long) cut in half lengthwise then thinly sliced crosswise
- 2 green onions, thinly sliced
- 1/2 cup chopped fresh parsley
- 2 tablespoons chopped fresh mint
- 1 small clove garlic, minced
- 1/4 teaspoon crushed red pepper flakes
Dressing:
- 2 tablespoons prepared hummus
- 1 tablespoon fresh lemon juice
- 1/4-1/2 teaspoon za’atar seasoning blend
- Drain bean salad. Discard liquid. Place bean salad in a large bowl.
- Add tomatoes, cucumber, onions, parsley, mint, garlic, and red pepper flakes to bean salad. Toss to combine.
- To make the dressing: In a bowl, combine hummus, lemon juice, and za’atar seasoning.
- Add dressing to salad just before serving; toss to combine well. Serve immediately or chilled.
SOURCE:
Seneca Foods
http://www.readsalads.com/
Share This
Read Time:4 Minute
Sustainable Eating Made Easy
Sustainable Eating Made Easy
The needs of grocery shoppers are seemingly always evolving, and now more than ever, they want to know where and how their food is produced and what impact it has on the environment. This is commonly referred to as “sustainable eating,” and its popularity is growing among shoppers.
Plant-based diets are a tenet of sustainable eating and mushrooms are often included as part of the movement. Known for their inherent umami flavor and nutrition properties, mushrooms are recognized for their unique growing process and need for minimal natural resources used during production, which makes mushrooms both healthy on the plate and gentle on the planet.
In addition, mushrooms are a versatile ingredient, and with so many fresh varieties to choose from, it’s simple to incorporate them into most meals. Three Mushroom and Garlic Grilled Pizza can satisfy the entire family, while favorites like Sauteed Mushroom and Sun-Dried Tomato Avocado Toast may hit the spot morning, noon and night, and quick sides such as Roasted Mushroom and Wheat Berry Salad can be an easy addition to dinner plates.
For more information on mushroom sustainability as well as additional recipes, visit mushroomcouncil.com .
Roasted Mushroom and Wheat Berry Salad
Recipe courtesy of the Mushroom CouncilServings: 4
8 ounces white button mushrooms, halved
1 tablespoon extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
2 cups cooked wheat berries, warm
2 green onions, sliced
2 tablespoons dried cranberries, chopped
Dressing:
2 tablespoons extra-virgin olive oil
2 tablespoons fresh orange juice
1 teaspoon curry powder
1/4 teaspoon kosher salt
Heat oven to 400° F.
Place mushrooms on baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat. Bake 10 minutes.
Carefully stir mushrooms and bake 5 minutes until tender. Transfer mushrooms to medium bowl. Add wheat berries, green onions and cranberries.
To make dressing: In small bowl, whisk olive oil, orange juice, curry powder and salt; pour over salad. Toss to mix. Serve warm.
Sauteed Mushroom and Sun-Dried Tomato Avocado Toast
Recipe courtesy of the Mushroom CouncilServings: 4
1 tablespoon extra-virgin olive oil, plus additional, for drizzling
1/4 cup chopped sun-dried tomatoes
8 ounces sliced button mushrooms
1/4 cup water
1/2 teaspoon fresh thyme leaves kosher salt, to taste
2 ripe avocados, pitted, peeled and sliced
4 slices toasted bread
shaved Parmesan cheese
In skillet, heat 1 tablespoon oil over medium heat. Add tomatoes and cook 1 minute. Add mushrooms and gently incorporate with tomatoes. Add water and stir well until water evaporates and mushrooms darken and become tender, about 4 minutes. Add thyme and salt, to taste. Set aside to cool.
To assemble, gently smash half of each avocado over one slice of toast. Top each slice of toast with mushroom mixture. Top each with Parmesan cheese and drizzle with olive oil before serving.
Three Mushroom and Garlic Grilled Pizza
Recipe courtesy of the Mushroom CouncilServings: 4
Sauce:
1 tablespoon unsalted butter
4 garlic cloves, minced
5 basil leaves, minced
2 tablespoons all-purpose flour
3/4 cup half-and-half
2 tablespoons grated Parmesan cheese
1/2 teaspoon fine sea salt
1/4 teaspoon ground black pepper
2 tablespoons extra-virgin olive oil
3 ounces crimini mushrooms, sliced
3 ounces shiitake mushrooms, stemmed and sliced
3 ounces white button mushrooms, sliced
1 ounce dry white wine or chicken stock
1/4 teaspoon fine sea salt
pizza dough (14 inches)
olive oil
nonstick cooking spray
4 ounces whole milk mozzarella cheese, chopped
shaved Parmesan, for garnish
basil leaves, for garnish
Heat grill to medium-high heat, about 425° F.
To make sauce: In medium skillet over medium-high heat, melt butter. Whisk in garlic and basil; cook 1 minute. Sprinkle in flour while quickly whisking to form paste.
Reduce heat to medium. Slowly pour in half-and-half while continuing to whisk until there are no clumps. Increase heat slightly to bring to simmer. Stir as mixture thickens into sauce, about 1 minute. Remove from heat. Stir in Parmesan cheese, salt and pepper; set aside.
In large skillet over medium-high heat, heat olive oil. Add mushrooms and cook until they begin to turn tender, about 2 minutes. Carefully pour in wine or stock and continue cooking until liquid evaporates, about 1 minute. Sprinkle with salt.
Stretch dough to make 14-inch pizza. Brush grill grates generously with olive oil. Place dough on grill and let cook about 3 minutes, until underside is browned and dough removes easily from grill. While removing dough from grill, flip it onto baking sheet sprayed with nonstick cooking spray so cooked side is up.
Spread sauce over pizza and evenly cover in mushrooms. Add mozzarella cheese.
Return pizza to grill, topping-side up. Close lid and let cook 3-5 minutes. Once top crust browns and cheese melts and bubbles, remove from grill. Let rest 2-3 minutes.
Garnish with Parmesan and basil leaves; slice to serve.
The Mushroom Sustainability Story: Water, Energy and Climate Environmental Metrics (Infographic caption)
SOURCE:Mushroom Council
Picnic-Perfect Plates for Outdoor Dining
Share
Share ThisRelated Posts:Sustainable Eating Made Easy9 Sustainable Eating FactsMeals made easy with household essentialsA menu made for summer indulgenceFACE MASK DIY MADE From old Clothing by handEvening Eating