Picnic Recipes and Games

Healthy Picnic Recipes

With summer quickly approaching, our thoughts return to having picnics and enjoying the bounty of fresh produce that is widely available from May through September. It's simply a shame not to use the colorful and delicious fresh fruits and vegetables to create healthy and simple dishes that celebrate the tastes of the season.

Perhaps, you have a tendency to bring store bought macaroni salad or chips to picnics, but it is just as easy to compile a vibrant corn and tomato salad that is healthier and more flavorful. And, instead of grabbing a pack of hotdogs to throw on the barbecue, consider marinating some chicken breasts that can be grilled to perfection in mere minutes. Don't forget to finish your meal with a selection of seasonal fruits. Who can resist summer delicacies like berries, cherries, and peaches?

Corn and Tomato Salad
Serves 4 to 6

½ cup red onion, chopped
1 tablespoon extra virgin olive oil
4 cups fresh corn kernels (see note on how to cut the kernels off the cob below).
2 cups cherry tomatoes, rinsed and halved
½ cup slivered fresh basil
3 tablespoon red wine vinegar
Salt and pepper to taste
2 ounces fresh feta cheese, crumbled

In a large frying pan, heat oil over medium-high heat. Stir in onion and sauté until soft and translucent. Add corn and stir often just until tender to bite (about 5 or 6 minutes).

Pour corn and onions into a large bowl. Stir in tomatoes, basil, and vinegar. Add salt and pepper to taste. Sprinkle feta cheese over salad and serve either warm or room temperature.

Note: A typical ear of corn yields about 1 cup of kernels. Using a large, sharp knife, cut off and discard the stem. Holding each ear upright, shear off the kernels close to the cob. Discard and husks and silks.

Wine and Herb Marinade for Chicken
Enough for 1 lb. of chicken

1/3 cup white wine
3 tablespoons white wine vinegar
2 tablespoons minced shallots
1 tablespoon extra virgin olive oil
1 tablespoon sugar
1 tablespoon minced garlic
1 tablespoon dry mustard
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried marjoram
¾ teaspoon salt
½ teaspoon pepper

In a small bowl, mix all ingredients. Place chicken breasts in gallon size kitchen bag. Add marinade and seal. Let marinade for at least 4 hours or up to 24 hours.

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