Fall/Winter Picnic: Wraps, Salad Two Ways, and Ginger Lemonade

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A series of wonderful vegetarian dishes pair perfectly together for a Fall/Winter Picnic, indoors or out!

So all week long I've been bringing you recipes that are simple in nature, vegetarian, and oh so tasty! 

If you've missed my posts for Orzo Black Bean Salad, Feta Chopped Salad, or Pesto Cucumber Wraps take a moment to check them out.  They are all wonderfully light and delicious vegetarian dishes that I found in a new cookbook I got called,  "Forest Feast Gatherings: Simple Vegetarian Menus for Hosting Friends & Family", by Erin Gleeson.  What a fabulous book!

So let pull all these dishes together and go on a picnic.  I want to show you how easy it is to pull a picnic together if the weather is nice enough to go to a park and eat outdoors.  If it isn't cooperating this would be perfect as an indoor picnic in your living room on the floor with a blanket and a bunch of pillow.  

So grab your plaid throw and let's create a picnic.

The perfect thing about this is that both the salads can be made ahead of time and stored until time to serve.  The Pesto Cucumber Wraps are what I call the main entree, while the salads compliment them as side dishes.  

Don't be fooled by the fourth of July plates, this was held on a blustery day in the park.  I just happened to grab what paper plates we had on hand.  To pull this off I grabbed a navy blue plaid throw to use as the base for the food.  Put both the Feta Chopped Salad, and the Orzo Black Bean Salad in bowls that have lids and transfer well.

To round off the food I made a wonderful Ginger Lemonade (recipe is below) and packed it in a nice jar.  Some fruit such as pears and grapes along store bought cookies for dessert finish off this menu.  

Make sure to take along some entertainment.  MGG likes to fly his drone, while I like to read a good book on my kindle while we rest in the afternoon.

Having a picnic, inside or outside really allows you to do something a little different.  It breaks up the routine, makes the meal special, plus it's fun!

Enjoy some picnic time this season!




Ginger Lemonade

1 liter Store bought lemonade
2 Tablespoons chopped fresh ginger
1/2 fresh mint leaves

Mix all ingredients in a blender, then strain into a jar.  Can be made the day before and kept in the refrigerator.  Serve chilled or over ice if possible. Shake or stir prior to serving.

This post contains affiliate links to items you can purchase, in which I get a small amount of compensation for at no cost to you. I bring you items that I actually use that are of great quality that I can pass along suggestions to you.

Pesto Cucumber Wraps

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A flavorful vegetarian wrap that's simple to make and fun to eat!

Here's the 3rd item in the series of vegetarian dishes I've brought to you this week.

Please check out my previous 2 items, Orzo Black Bean Salad, and the Feta Chopped Salad.  Both are amazing and go together so well.  

The dishes are all vegetarian and they are all from a new book I got called, "Forest Feast Gatherings: Simple Vegetarian Menus for Hosting Friends & Family", by Erin Gleeson.  What a fabulous book!

She has colorful illustrations throughout the book accompanied by simple vegetarian recipes that anyone can make.  I truly love the layout of this book.  Her recipes are simple and easy to follow and the food is fabulous.  

You don't have to be a vegetarian to eat these dishes.  They are wonderful, filling, and will be enjoyed by all!

Today's dish ties the other two together.  It's a wonderful wrap!

PESTO CUCUMBER WRAPS

Crisp, cooling cucumber spears are wrapped in a pesto, cream cheese dressed spinach wrap.  Oh man is this good!  It's a veggie sandwich that's light, yet filling and it goes perfectly with the two salads.  

What fun is it to eat a wrap!  Kids love them, and you will too. They are the perfect lunch, dinner, or treat.  This can be made slightly ahead of time and wrapped up, kept in the refrigerator until served.  

These are super easy to pull together.  No special equipment is necessary.  Just make, grab and go!  Don't forget the two salads up above that go perfectly and make an entire meal.

I hope you enjoyed these vegetarian dishes, and decide to make them yourself.  

Enjoy!

Pesto Cucumber Wraps

6 spinach tortillas
8 oz cream cheese, (room temp)
2 cucumbers, cut into ling spears. no need to peel
3/4 c pesto

Spread cream cheese & pesto on each tortilla, then add 3 long cucumber spears and roll up like a burrito. Wrap a piece of parchment around the middle and tie with twine. Can be made several hours in advance.

This post contains affiliate links to items you can purchase, in which I get a small amount of compensation for at no cost to you. I bring you items that I actually use that are of great quality that I can pass along suggestions to you.

Feta Chopped Salad

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A light and fresh vegetarian salad that's the perfect side dish!

This is a continuation of my post from Monday where I shared with you a wonderful vegetarian salad from a new cookbook.  You can view that post for Orzo Black Bean Salad here.

Today I want to continue on that journey.  I found a fabulous book you guys!  It is vegetarian, but not only for those who eat that type of diet.  The dishes in this dish are for everyone!  The food is simple, fresh, and seasonal.  The illustrations are so beautiful!  Plus, the recipes are straight forward and easy to make.  This book is a winner.  From the cookbook, "The Forest Feast Gatherings" by Erin Gleeson I want to share another vegetarian salad with you.

FETA CHOPPED SALAD

A wonderful Mediterranean inspired salad bursting with fresh cucumbers and tomatoes and a soft mild feta cheese and dressed lightly with lemon and olive oil.  Delish!!!  This is a bright and fresh salad that gets a little zip from fresh mint as well.  What a great flavor punch.  You are sure to love this salad as much as we did.  In fact, I've made it several time since and let me tell you, it doesn't last long!

This salad is very easy to make.  The most effort is in chopping all the vegetables.  Once that is done you just toss is all together and lightly dress it.  Voila!  You'll have the perfect salad.  It can be made ahead as well, just don't add the cheese or dress it until you serve the salad.

Enjoy!




Feta Chopped Salad

1 cucumber, cubed
2 large tomatoes, cubed
1/2 small red onion, cubed
leaves from 2 sprigs of mint, sliced
3/4 cup crumbled feta

Toss all ingredients in a bowl with lemon juice, olive oil, & salt.

Vegetables can be chopped several hours in advance & refrigerated (onion & cucumber can be done the day before).  Add feta and dressing just before packing for a picnic or before serving.

This post contains affiliate links to items you can purchase, in which I get a small amount of compensation for at no cost to you. I bring you items that I actually use that are of great quality that I can pass along suggestions to you.

Weeknight Balsamic Steak Salad

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Are you ready for summer cooking?

How about a quick and easy weeknight meal that's delicious and satisfying?

I'm all about easy and quick during the summer so that we can spend more time outside enjoying the long evenings.  This recipe fits the bill with easy and quick, plus the bold flavors make this a crave-worthy recipe!

WEEKNIGHT BALSAMIC STEAK SALAD

This recipe can be made in 20 minutes with a little prep.  You should marinate the meat the night before and leave it in the refrigerator to soak up the yummy flavors until you are ready to cook.  Once that is done this meal comes together quickly.  All that's left is to grill the steak and put together the salad.  You will have one mouthwatering dish on the table in no time!

The marinade is full of complexity that leaves the steak juicy, tender, and dripping with wonderful flavor.  The salad is clean and simple with layers of tomatoes and avocado that compliment the steak.  The real punch comes from the blue cheese.  It's mind blowing how well these flavors compliment each other and this really makes the dish special so don't skip the cheese!  Some reserved marinade stands in as the dressing so the flavor profile is continued. 

We really love this salad, and I promise it's really easy to make on a weeknight.  Enjoy your new dinner recipe and enjoy the summer evenings!






Weeknight Balsamic Steak Salad

serves 2

1/4 cup balsamic vinegar
1/4 cup olive oil
1 teaspoon of lemon zest
2 teaspoons lemon juice
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon coarsely ground pepper
1- 1 1/2 lb beef flank steak
1 package (9 ounces) ready-to-serve salad greens

8 cherry tomatoes, halved 

1 Persian cucumber, halved and sliced

1/2 medium ripe avocado, peeled and thinly sliced
Crumbled blue cheese

For the marinade/dressing: In a bowl add the balsamic vinegar, olive oil, lemon juice, lemon zest, thyme and salt & pepper. Whisk to combine. Take half of the mixture and place it in a resealable plastic bag. Reserve the rest in a jar to use as the dressing.

Add steak to the back and toss to coat. Place in the refrigerator overnight, until ready to cook.

Heat an outdoor grill to medium high heat. Remove the steak from the bag allowing the marinade to drain. Grill steak, covered, turning once, until desired doneness (135 degrees for medium-rare, 160 degrees for medium. Remove steak from grill and allow to rest 5-8 minutes before cutting.

Meanwhile, divide the salad greens among 2 plates. Top with tomatoes, avocado, cucumber, and cheese crumbles. Slice steak against the grain in thin slices and top the salad with the steak. Drizzle with reserved dressing and serve. 

Middle Eastern Chickpea Salad

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Looking for a great salad?  This Middle Eastern Chickpea Salad is the perfect choice!  It's filled with fresh veggies and protein for a light and delicious main salad or side dish.

About a month ago I had some friends over for a "Girls That Lunch" party.  It's not often that we all get together, so this party was the perfect way to reunite, laugh, gossip, and just be "girls".   The menu consisted of grilled chicken and a few types of salads.  Of course there was some heavenly wine involved too!  This Middle Eastern Chickpea Salad was an obvious choice for the menu.  

There is nothing better than a cold and crisp salad that uses fresh vegetables, and is laced with a heavenly lemon vinaigrette.  I knew this would be a big hit with the girls.  

This chickpea salad takes only minutes to throw together.  The flavors and bright and bold, leaving you wanting more.  Fresh, crisp cucumbers are mixed with mint, tomatoes, and bell peppers, then tossed with the most heavenly lemon vinaigrette!  Oh boy was this salad a hit!  Everyone loved it so much there weren't any leftovers to be found. (Sorry MGG, there's none left for you...)

This salad is a great lunch idea.  Use it as a main dish or a side dish.  Another perfect way to serve this would be to buy mini pita pockets, and stuff them with the salad.  The perfect treat!  Super Bowl anyone?

Enjoy!

Middle Eastern Chickpea Salad

1 large English cucumber, seeded and diced
1 15-oz can of chickpeas, drained and rinsed
2 Roma tomatoes, diced
1 red bell pepper, diced
1/4 cup of fresh mint, minced
1/3 cup of crumbled feta

Lemon Vinaigrette 

3 lemons, zest removed and juiced
2 teaspoons of Gourmet Garden Basil Stir In Paste
1 tsp of garlic, minced
1/2 cup extra virgin olive oil 

salt and pepper

In a large bowl, toss together the cucumber, chickpeas, tomatoes, bell pepper, and mint.  To make the vinaigrette add Lemon zest, and lemon juice, basil paste, garlic, and oil to a mason jar.  Shake vigorously to combine.  Add salt and pepper to taste.

Add vinaigrette over the salad and toss to combine.  Top with feta and serve.  

Indian Summer Fresh Corn Salad

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So we are switching gears around here once again.

We had about a week and a half of great fall weather and then BAM! here comes the heat again.  It's been in the mid nineties all week long.  I can't keep up.  I've been cooking some great fall comfy food and now it's too hot to cook inside.  What's a girl to do?  

Get out and grill again!  I would call this Indian Summer for sure.  This is typical of Southern California but mother nature was really sneaky this year, giving us that teaser of really cool weather.

So when I think of Indian Summer I think of corn.  We LOVE corn and use it some many ways.  Since we are grilling our main dish (Spicy Apricot Glazed Chicken - recipe to come) I wanted to please MGG with a salad.  One mixed with fresh corn kernels.  Yum!

INDIAN SUMMER FRESH CORN SALAD

MGG loves a good spinach salad so why not mix in some corn, along with the typical tomato and cucumber.  Dress it with a light citrus vinaigrette and you have one heck of a side dish.  Perfect for an Indian Summer, or anytime.

NOTE:  I often freeze summer corn so we can have fresh corn on the cob during the winter!

So go forth and make this perfectly delicious salad that highlights fresh summer corn.  It's easy and tastes oh so fresh!

Enjoy!

Indian Summer Fresh Corn Salad


Serves 4

Ingredients:

Dressing:
3 Tablespoons fresh lemon juice
1 tablespoon honey
3 tablespoons fresh snipped cilantro
1/2 cup olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper

Salad:
2 ears fresh sweet corn, cooked
1 cup fresh baby spinach
3//4 cup cucumber, diced
1 medium tomato, diced

Instructions:

In a mason jar combine dressing ingredients and shake vigorously to combine.

Cut the corn from the cob and add it to a large bowl. Add the spinach, cucumber, and tomato. Toss to combine. Drizzle dressing over until lightly dressed. (You will most likely have leftover dressing,) Serve at room temperature.

Cucumber and Cream Cheese Lavash Wraps

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Sometimes you just need something really light to tide you over until you have a full meal.

Today's post is all about a simple snack or lunch you can make in a pinch!  MGG is Persian so we always have Lavash around the house.  Lavash is an unleavened flatbread that is thin and soft.  It's a staple in the Persian diet and has become a staple of mine as well.  We are using Lavash today to make quick Cucumber and Cream Cheese Lavash Wraps.

You can find Lavash in most grocery stores but if you can't,  then substitute with a tortilla or something like Flatout wraps,  but note the texture will be slightly different.

We tend to make wraps with Lavash as it is a good vessel because it is a large rectangular shaped bread that is thin and light.  Low in carbs,  they come in white or wheat varieties. 

These Cucumber and Cream Cheese Lavash Wraps morphed out of two favorite dishes.  An English cucumber sandwich, and a Middle Eastern snack of Lavash, tomato, cucumber, and feta.  Combined we have our light and tasty wraps!

This delicious little wrap is so easy to make it really isn't a recipe.  More like a preparation guide.  To make them stand out in flavor be sure to use quality ingredients. 3 ingredients (Lavash, cream cheese, and cucumbers) to heaven on a plate!  Get a good cream cheese.  If you like a flavored one pick one that will enhance the cucumbers such as chive and onion, or garden vegetable.  For the cucumbers make sure to get either Persian or English (hot house) cucumbers.  They are both crispy and taste fresh and light in this dish.   Then on to making the wraps.  All you have to do is a little slicing with the cucumbers and serve and eat!  Can't be more simple but is oh so satisfying.  Hope you try this soon!

Enjoy!




Cucumber and Cream Cheese Lavash Wraps

makes 1 wrap

1 piece of Lavash bread
cream cheese, spreadable consistency
1 large English cucumber, or 2-3 small Persian cucumbers, sliced thin

Place the Lavash on a work surface.  Spread with cream cheese almost to the edges.  Leave just a little room untouched.  Place cucumber slices side by side on the cream cheese.  Roll up the Lavash starting with the longest side.  Secure with a tooth pick if needed.  Cut into fourths, serve and eat!

Refreshing Mint and Cucumber Sparkling Water

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Discover the summer's best new drink!

Everyone needs a damn good thirst quenching drink during the hot days of summer.  We drink a lot of water around here (2nd to iced tea!) and love it straight up or fruit infused. That's great but sometimes we are looking for a bit more, something more refreshing.

So picture a drink that smells like fresh, tingly, cooling mint as you bring the glass to your mouth.  Then you take a sip and have a mix of cool undertones of cucumbers and the tingle of sparkling water.  Sounds refreshing right?  I certainly think so!

REFRESHING MINT AND CUCUMBER SPARKLING WATER

Just by using a few exquisite ingredients that work well together you stumble upon a miraculous secret.  One that says "Yes...this is the one, the drink I'm craving." 

Make a pitcher or carafe of this wonderful concoction to have on hand during the day, by the pool, or with a light meal.  This drink will remind you of the feeling you get when you bite into a York Peppermint Patty.  Refreshing and light.  

You'll find this so easy to make your sure to want this all summer long.  Make sure to stock up on some mint!

Enjoy!




Refreshing Mint and Cucumber Sparkling Water

serves 6

1 large bunch of fresh mint
1/2 cup sugar (or Splenda)
1/2 cup water
1 medium, English cucumber - cut in to thin rounds
3 cups of plain sparkling water

Roughly chop 1/2 of the mint leaves.  Set aside.  In a small saucepan add the sugar and water.  Bring to a boil over medium heat, stirring until sugar has dissolved.  Remove from heat and add the chopped mint and half of the cucumber.  Allow to cool.

Pour the sugar mixture through a strainer into a pitcher or large carafe.  Push against the mint and cucumbers in the strainer to release some of the flavors into the pitcher.  Add the remaining cucumber slices and some whole mint leaves to the pitcher.  Add the sparkling water and stir to combine.  Add ice to the pitcher.  Serve over ice in glasses with a slice of lime.