Picnic Time
What better way to celebrate summer than to pack a basket with goodies straight from the garden and head for the nearest beach, meadow or hillside?
June/July 2006
BY LYNN ALLEY
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This picnic menu is full of fresh flavors that will perk up your summer cuisine.
Joe Coca
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Bring a taste of the garden to your favorite summer dishes by featuring fresh, delicious herbs in every bite. These fun variations on classic picnic recipes showcase your homegrown flavors.
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Summer Picnic Menu
Iced Herb Gazpacho
Fresh Tarragon Potato Salad
Herb Fried Chicken
Chocolate-Peppermint Fudge
Iced Herb Gazpacho
Serves 4 to 6
This healthy, easy summer recipe is best when it’s made from garden-fresh ingredients. Chill for at least an hour or two before serving.
- 6 large tomatoes
- 4 cloves fresh garlic, pressed
- 1/2 cucumber
- 1/2 teaspoon red pepper flakes
- 1/2 cup red wine vinegar
- 1/2 cup olive oil
- 2 scallions, chopped
- 3 sprigs basil leaves
- 3 sprigs cilantro leaves
- 3 sprigs parsley leaves
- Salt and pepper
- In a food-processor bowl, roughly purée the tomatoes, garlic, cucumber, red pepper flakes, vinegar and oil.
- Add scallions and herbs, then pulse just until they’re chopped. (If you let the machine run, you’ll end up with a brownish mess.)
- Add salt and pepper to taste.
- If possible, chill overnight before serving so the flavors can blend.
Fresh Tarragon Potato Salad
Serves 4 to 6
Redolent with fresh garlic and tarragon, this unusual blend adds a touch of country French to an American picnic table. Substitute fresh dill or cilantro if you don’t like tarragon.
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