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.

Orzo Black Bean Salad

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A wonderful vegetarian recipe that's full of flavor and simple to make!

I have a treat for you today!

I found some really great recipes that I'm going to share with you in a series this week.  They 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.  

Each recipe I'm bringing to you this week are from this book and go together beautifully.  First up is a wonderful salad.

ORZO BLACK BEAN SALAD

Imagine tender, earthy black beans tossed with al dente orzo pasta and fresh vegetables and then doused with a fresh spicy lime dressing!  Heaven!  The southwestern flair of this salad really shines.  It was really easy to throw together, with a few items to chop while your pasta is cooking.  

Can I make this ahead? Yes, this salad can be made several hours ahead, even the day before, of your mealtime.  Serve at room temperature or chilled.  

What do I need to make this?  Simple everyday items like a good mixing bowls, 3 quart saucepan, colander, and wooden spoons, plus a good kitchen knife are all you need.

This salad is a great compliment to chicken, fish, or beef.  We chose to make this as a side salad for lunch and it was perfect!  Stay tuned for more recipes from my new cookbook that go along with this salad.

Enjoy!




Orzo Black Bean Salad

1 1/2 cups orzo
1/4 red onion, diced
1 cup black beans, drained & rinsed
1 red bell pepper, seeded & diced
1 cup corn, fresh or frozen
1/4 bunch cilantro, chopped

Dressing:
3 T olive oil
juice from 1 lime
1/8 tsp salt
1 tsp chili powder

Cook the orzo in salted water, according to package directions (about 9 min) and then rinse and drain under cold water.  If making ahead stir in 2 tsp of olive oil to avoid sticking.

Mix in onion, beans, bell pepper, corn, and cilantro.  In a small bowl mix together dressing ingredients.  Whisk well to combine.  Pour over salad and stir until well coated.

This salad may be made a day ahead but stir in the cilantro and dressing no more than 1 hour before serving.  Serve at room temperature of refrigerated.

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.

Quick and Easy Chinese Chicken Salad Wraps

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Want to minimize your lunch prep time?  You can have lunch for 3 in a snap (or 3 separate lunches) by making this Quick and Easy Chinese Chicken Salad Wrap.

Crazy good Chinese Chicken Salad is wrapped up in a soft flatbread to make one heck of a wrap that is the perfect solution to a workday or weekend lunch.

QUICK AND EASY CHINESE CHICKEN SALAD WRAPS

This wrap has it all.  It's is crunchy, wholesome, and zesty.  Plus it's portable, and damn tasty too!  Who doesn't love all the flavors of a good Chinese Chicken Salad, and now you can have a healthy, hearty meal in wrap form!  By using pre-cooked chicken or rotisserie chicken you can have this made in under 30 minutes.  And if you buy pre-chopped veggies you'll be done before you can blink!

Chinese Chicken Salad happens to be one of my favorites, so when I saw this recipe over on Carlsbad Cravings I knew I had to make my version of this dish.  

Lunch is an important meal in our household.  MGG takes a packed lunch to work everyday and on the weekend we like to go on picnics, or eat outside, alfresco!  This is the perfect little sandwich in a wrap that I can think of!  Of course, many different salad types will work in this recipe, however, why not try the pop of flavors, and textures in this one?

Enjoy!









Quick and Easy Chinese Chicken Salad Wraps
Adapted from Carlsbad Cravings

serves 3

3 Flatout Flatbreads 
1 1/4 cup shredded cooked chicken breasts
1 1/2 cup shredded red cabbage
1/2 cup shredded carrots
1/2 cup Snow peas, julienned
1/2 cup red bell pepper, julienned

Dressing
1 1/2 Tbls.seasoned rice vinegar
1 Tbls. canola oil
1 1/2 Tbls. low sodium soy sauce
1/4 tsp sriracha
1/4 tsp salt
1/4 tsp ginger
1/4 tsp garlic powder
1/8 teaspoon pepper

Chili Mayo
1/4 cup lite mayonnaise
1 tsp Sriracha

Add all of the Dressing ingredients in a medium bowl and whisk to combine.

Add chicken and all of the vegetables to the dressing and toss until evenly coated.

In a small bowl whisk the Chili Mayo ingredients together. Spread the entire surface of each Flatbread with approximately 1 tablespoon of spread.

Evenly divide the chicken and veggie filling and place down the middle of each flatbreads. Tightly roll up flatbreads and slice in half.

Labor Day Bash: Butter Burgers

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It's time to celebrate the American Labor movement and all the workers that have strengthened our country!  Labor Day Weekend is the time to have a great big bash with lots of food and fun.

It also is the unofficial end of summer, but we won't dwell on that.  I'm still dreaming of summer and all the fresh bounty that is produces such as this Quick and Easy Strawberry Lemonade and this Farmers Market Bounty Summer Vegetable Soup with Chicken.

So let's talk about a main dish for your bash.  Let's talk about BUTTER BURGERS.  Yes, I said "BUTTER" burgers!  You've never tried one?  Well let me tell you that if you want a juicy, moist burger you have to try a butter burger.  It makes sense really...if you want juicy, and not dry meat, you add a fat.  In this case, butter!  I have to give credit for the idea to Paula Deen as she was the first person I saw doing this.  Now when you google it, you'll notice there are more and more versions of the butter burger out there.

BUTTER BURGERS

Today we are making both beef and turkey burgers with the secret ingredient being "butter".  MGG loves turkey burgers and I gravitate toward beef so why not make both at your next gathering.

They are simple to assemble by seasoning your meat, forming a patty and then placing a tablespoon pat of butter in the middle of the patty and surround it with the meat, so it's hidden.  That's my technique and it works wonderfully.  The butter warms and melts as the burgers cook, then it distributes throughout the patty and when you bite in to it....OH!  Boy is that a moist, juicy burger!

Top the with lettuce, tomato, and some good mustard, and don't forget the pickle and fries on the side!  The perfect meal to celebrate the holiday.  All American burgers made better with butter!

So try something new and indulge in a moist and juicy Butter Burger this Labor Day Weekend!

Enjoy!





Butter Burgers 

serves 6

1 lb 10% ground sirloin
1 lb 7% ground turkey (white and dark meats)
4 tsp burger seasoning (I use this or this)
6 Tbls of unsalted butter, divided into 6 tablespoon portions
6 hamburger buns
For serving:  lettuce, tomato, mustard

Preheat the grill to medium.  Grease the grill grate by brushing it with oil.
In separate bowls add the beef and turkey meat.  Add 2 tsp. of burger seasoning to each meat and lightly rake through the meat to distribute.  Form each meat into 3 patties about 1-inch thick. Place a tablespoon in the center of each patty and mold the meat around it so it is hidden in the center.  Place on a baking wax paper covered tray.

Place the burgers on the grill, cover and cook, turning once, until the burgers reach the temperature you like.  (About 10-12 minutes for medium, more for well done)  Toward the end of the cooking place the split buns on the grill to toast.  Remove from the grill to a platter for serving.
Assemble the burgers on the buns and top with lettuce, tomato, and mustard.  

Note: This post contains affiliate links to products that I use and I am providing to you for your convenience in purchasing should you choose.  A small compensation is awarded me for any purchase that you make. Thank you.

The BEST Broccoli Pasta Salad

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Labor Day is coming up and a great holiday to celebrate with the last of summer food.  I'm going to be bringing you several posts with dishes to celebrate with.  First up is another great pasta salad.  

Everyone needs an easy yet scrumptious side dish and this is absolutely The BEST Broccoli Pasta Salad I've ever had.  It was adapted slightly from a recipe I found on Pinterest from Tiffany's blog Pics and Pastries.  To me this pasta salad screams summer!

THE BEST BROCCOLI PASTA SALAD

Imagine a pasta salad that includes fresh crunchy broccoli, sweet & tart cherries, and doused in a creamy 3 cheese ranch dressing.  Oh yum!  The combination of sweet/tart (cherries) and spicy/savory (bell peppers) just work wonders with the crunch of the broccoli.  The perfect way to use fresh summer vegetables.  I can truly say this is the best broccoli salad around!

So whether you are having a last summer bash for Labor Day, a summer picnic, concert in the park, or a potluck block party, make this dish!  Everyone will be raving it's praises and asking for the recipe.  The BEST Broccoli Pasta Salad is on the menu!

Enjoy!

Note:  Shared with The Country Cook's Weekend Potluck

The BEST Broccoli Pasta Salad

serves 6

6 oz bow-tie pasta
1/2 - 1 red bell pepper, diced

1/2 - 1 orange bell pepper, diced
1 head broccoli

1/3 cup dried cherries
3/4 cup Three Cheese Ranch dressing (such as Kroger or Kraft brand)

Kosher salt &  fresh ground pepper to taste

In a large pot of boiling water cook pasta according to box directions.  During the last 4 minutes of cooking add the broccoli head to blanch.  Broccoli should turn bright green.  Remove broccoli and drain pasta.  Allow pasta to cool.

Chop broccoli into florets.  Add to medium bowl.  Add diced bell peppers to the bowl along with the cherries. Add cooled pasta and toss to combine.  Add dressing and toss to coat.  Refrigerate 1 hour.  Serve cold or room temperature.  May add extra dressing if needed.