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