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.

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.

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.  

Asparagus, Tomato, and Ancient Grain Salad

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I'm unofficially declaring 2017 the "summer of the salad"!

Everyone needs a great salad and this is one of my new creations. I took a regular vegetable salad combination like asparagus and tomatoes and decided to add an ancient grain (quinoa) to give it a little texture. Salads are an essential for hot summer nights, quick weeknight meals, meal prep or make ahead lunches and gatherings!  Did someone say 4th of July???

If you don't know about quinoa then you are in for a treat.  They classify it as one of the ancient grains which means they are grown and cultivated in the same way for thousands of years.  Quinoa was called the "mother of all grains" and considered sacred by the Incas.  It's rich in fiber, protein, omega-3 fatty acids and antioxidants and is also considered gluten-free.

ASPARAGUS, TOMATO, AND ANCIENT GRAIN SALAD

Regardless of all that scientific stuff quinoa tastes awesome.  It's boiled like rice and has a great tendency to absorb flavors, so it is perfect in salads!

You know there are salads. Then there are salads.  There are a lot of ho-hum everyday salads out there and then there are FRESH, UNIQUE, and IRRESISTIBLY INTERESTING salads.  This Asparagus, Tomato, and Ancient Grain Salad falls in that category.  In-season, fresh, crisp vegetables are mixed with quinoa for texture and flavor, then topped with walnuts and feta for another layer of bold flavor.  All of this is drizzled with a reduced balsamic glaze that is TO DIE FOR!  The key to this salad is using the very best ingredients you can find which will ensure outstanding flavors.

One plus is that any left over dressing can be saved in the refrigerator for about 2 weeks and used on other salads, sautéed vegetables, or over strawberries.  Heaven!  So don't get rid of any leftover dressing, it's so good on it's own you might scoop out a taste with a spoon.  Beware! 

So think about Asparagus, Tomato, and Ancient Grain Salad as one of your side dishes in the upcoming 4th of July bash, or make sure to make this for a quick weeknight side dish.  It's very easy to put together and everyone will love your take on a refreshing grain salad.

Enjoy!

Asparagus, Tomato, and Ancient Grain Salad

Yield:  4 servings

Ingredients

Vinaigrette:

6 Tbls balsamic vinegar
1/4 cup olive oil
2 tsp Dijon mustard
2 tsp honey
1 clove garlic, minced
1/4 tsp kosher salt

1/4 tsp black pepper

Salad:
1/2 cup quinoa
1 lb fresh asparagus, cut in 1 inch pieces
1/2  pint grape tomatoes, halved
1/4 cup chopped walnuts
2 oz or 1/4 cup feta cheese, crumbled 

Directions:

For Quinoa:  Cook in a small saucepan according to package directions.  Set aside and allow to cool.

Bring a large pot of water to a boil. Meanwhile prepare vinaigrette - add vinegar to a small saucepan, bring to a boil over medium heat and allow to boil until reduced by half, about 3 minutes. Pour into a jar or bowl, add olive oil, Dijon mustard, honey, garlic and whisk to blend while seasoning with salt and pepper to taste. Set aside.

In a large bowl add grape tomatoes and walnuts.  Add asparagus to boiling water and allow to boil until tender crisp, about 4 - 5 minutes. Meanwhile fill a medium mixing bowl with ice and cold water. Drain and immediately transfer asparagus to ice water, for 10 seconds then drain asparagus well on paper towels. Transfer to the bowl with tomatoes and walnuts.  Add the cooled quinoa and toss well to combine.

Drizzle vinaigrette over the top and toss lightly. Sprinkle over the feta and serve.

Mediterranean Quinoa Salad

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I think I've mentioned that MGG is a rabbit.

It's true.  He eats so much salad and veggies that I know he must have been a rabbit in another life.  He's even starting to look like a rabbit to me!  haha!

The other day "said rabbit" and I were walking through Costco and he picked up a container of Poki and a container of quinoa salad.  The poki is a favorite of his, but when I saw that quinoa salad and the price tag, I had to stop him there.   "But it tastes soooo good" he says.  "Yes honey, I know it does, but I can make it for you at home for a fraction of the cost and it will taste AWESOME!"  "Trust me...."

He grudgingly put it back and off we went.  Now I was under the gun to make a totally awesome quinoa salad that compares to the likes of Costco!  No problem.

I got to work in the kitchen while he looked over my shoulder to see what I was putting in it.  (Not as if I hadn't made quinoa salad before...sheesh!)  I think he was really counting on the lemony flavor of the Costco brand.  So I put a nice big lemon in front of him and put him to work zesting and juicing it.  That seemed to satisfy him for the moment.  The real test would come when he actually took his first bite.

About 30 minutes later we sat down to lunch with this huge wonderful Mediterranean Quinoa Salad, his poki, and some fruit and he had his first taste!  He savored the flavor, and then a big smile erupted across his face.  BINGO!  I knew I had him. He leaned over and gave me a big smooch.  Oh yea! One satisfied customer.

Enjoy!!


Mediterranean Quinoa

serves 10

2 cups  multi-colored quinoa or any colored quinoa 

3 cups low-sodium chicken broth

2 Tbls olive oil

1 tsp lemon zest   

2 tsp fresh lemon juice

1 tsp sherry vinegar

1/2 tsp kosher salt

1 cup cherry tomatoes, red and yellow, halved    

1/2 cup yellow, orange and red mini bell peppers, small dice   

1/2 cup chopped English cucumber, diced  

1/3 cup crumbled feta cheese

1 tsp fresh mint, minced  

Rinse and drain quinoa in a mesh strainer.  Bring broth to a bowl over high heat in a medium saucepan.  Add quinoa and reduce to a simmer.  Cover and cook 15 minutes or until water is absorbed and quinoa is tender.  Uncover and fluff with a fork.  Allow to cool to room temperature.

Meanwhile prepare the vegetables.  Add the quinoa and vegetables to a large bowl.  In a small bowl whisk together olive oil, zest, lemon juice, vinegar and salt.  Drizzle over salad and toss to combine.  Sprinkle feta cheese and mint over the top and serve.

Let's Get Grilling: Greek Chicken Breasts with Fresh Dill and Feta Cheese

Our weekend turned out very special because we got to make a dish from a favorite chef of mine, Phillis Carey.

Phillis used to teach at a local Gelson's supermarket in Calabasas.  I took one of her classes and fell in love with her cooking and her teaching style.  I remember the class was all about Chicken Breasts. Boy this lady is dynamo!  She made 4 dinner entrees (stuffed chicken, 2 sauteed chicken dishes with sauce, and a stir fry) and a dessert.  This was an illustration class so we got to sit back and watch and learn. MAN!  This chef can cook!  She whipped up the four dishes, and we ate every one, and the dessert in under 2 hours.  In addition to that she is like having your very own "Google". She is so full or tips and advise that I don't think I've learned more about cooking from any other chef.

That was the beginning of an indepth period of learning for me.  I took every class she offered and learned, studied, and cooked my way through her recipes, longing for more.  Then when the we had the recession and Gelson's closed their cooking school.  That's been quite a while now, and the last time I saw Phillis.

So about a month ago I happened to be itching for a class again and started looking at the Westlake Culinary Institute which also holds classes.  Low and behold I found that Phillis was teaching there now.  I felt like I had died and gone to heaven!  She was back...and I was going to be there!

Today's recipe is called Greek Chicken Breasts with Fresh Dill and Feta Cheese. This recipe was one of my favorites from the class so I was eager to try it first.  

Oh boy, the flavors are excellent!   Again Phillis has said that if you don't care for chicken, use pork chops, or even a steak. The marinade and cooking techniques stay the same except for the cooking time.  If you don't care for feta, change it to a different cheese such as blue cheese, queso fresca, or ricotta salata then change out the fresh dill to tarragon or thyme or even oregano.  All will work well.

Easily cooked on an indoor or outdoor grill this dish will please everyone at the dinner table.
Enjoy!



Greek Chicken Breasts with Fresh Dill and Feta Cheese

serves 8
source:  Phillis Carey

8 boneless skinless chicken breasts
1/2 cup olive oil
3 T fresh lemon juice
3 cloves garlic, minced
1 1/2 T. Dijon mustard
3 T minced fresh dill
1/2 tsp. freshly ground black pepper
Salt to taste
3/4 cup crumbled sheep's milk feta cheese

Trim the chicken and pound to an even 1/2 inch thickness.  Place chicken in a casserole dish.  Whisk together the olive oil, lemon juice, garlic, mustard, dill and pepper.  pour over the chicken, turning to coat.  Cover and refrigerate 1 to 3 hours.

Preheat grill.  Remove chicken from marinade and season well with salt.  Grill chicken breast side down first for 4 minutes.  Turn chicken over and top with feta cheese.  Grill chicken, with the top down, another 4 to 5 minutes or until cooked through and feta has softened a bit.  Serve.

Tomato Cucumber and Onion Salad with Feta Vinaigrette

We're gonna wrap up our Greek Memorial Day menu with a wonderful fresh salad.

One thing I learned in my recent cooking class about Greek food, (or inspired) is that they use food that is very fresh, and they eat it fresh.  That is, with minimal cooking.  This salad is a perfect example of that.  Nothing fancy schmancy here.  Just good quality ingredients put together simply. 

To make the flavors pop you need to buy the best ingredients that you are reasonably priced.   (Don't go crazy)  Since tomato season hasn't started yet check out the market for heirloom tomatoes.  If they are not too overpriced pick up a couple of different colors to try.  They will give you great flavor for this dish, and remember each color of tomato has a different flavor.  I chose two that I love, a nice orangey red one with a more earthy flavor and a bright orange one which tastes a little more citrusy.  They both have great flavors that brought depth to the dish.  

English cucumbers are great in this dish as they are crisp, but if you don't have one or can't find one it's no problem.  Just peel the regular kind to remove the waxy skin and slice them up.  A mandolin is perfect for this job, making nice long slices like I did.  Again, if you don't have one...no problem!  Cut them however you want.  No fuss!

The other power flavor to this dish is the dressing.  Greeks us a lot of Feta cheese.  And rightly so....it's fantastic!  I usually buy the kind that come's from Sheep's milk (made in France) that's sitting in the water,  since it is a little less tangy and lighter.  Valbreso is a great brand to try.  Or if you happen to have an ethnic market in your area and you can get your hands on a brand called Piknik you'll be in heaven as well!  Along with the other ingredients such as garlic and oregano this dressing is a winner.  So don't skip this part as it's key with this salad!

To recap our Memorial Day Menu

Chicken Souvlaki
Kopanisti - Greek Feta Spread
Tzatiziki - Yogurt Dip with Garlic and Mint
Pita Bread
Tomato Cucumber and Onion Salad with Feta Vinaigrette (recipe below)

Have a wonderful, safe holiday!

Tomato Cucumber and Onion Salad with Feta Vinaigrette

Adapted from Williams-Sonoma Lifestyles Series, Soup for Supper, by Joyce Goldstein (Time-Life Books, 1998)

For the salad:

4 beefsteak or assorted heirloom tomatoes, thinly sliced

2 cucumbers, peeled, halved lengthwise, seeded and thinly sliced

1/2 large red onion, sliced paper-thin

Salt and freshly ground pepper, to taste

For the feta vinaigrette:

1 cup olive oil

2 Tbs. dried oregano

1 Tbs. finely minced garlic

1/2 cup crumbled feta cheese

1/4 cup red wine vinegar, or as needed

Freshly ground pepper, to taste

Arrange the tomato, cucumber and onion slices on a platter. Season lightly with salt and pepper.

To make the vinaigrette, in a blender or food processor, combine the olive oil, oregano, garlic, feta cheese, vinegar and pepper. Pulse briefly to blend. Taste and adjust the seasonings, adding a bit more vinegar if you like. Spoon over the tomato, cucumber and onion slices and serve.