Wishful Thinking: Picnic Recipes

By Deb Jenkins
Staff Writer

Although spring has decided to take its time and occasionally tease us with picnic weather, I am still going to give you some fun recipes for sitting outside.

I almost had that experience for my birthday, a picnic I mean. A friend had wanted to have a birthday picnic for a couple of us. So although Mother Nature had other ideas about being outside, we still had it at her home. It was such a treat, too. She spared nothing. She had the table decorated in beautiful colors of blue. Our glasses had blue ribbons around them; we each even had our own candles to blow out. The main dish was perfect, a wonderful salad with healthy amounts of baked chicken, dried cranberries, romaine lettuce, carrots, and cheese. It was perfect! So although we could not be out under a tree in a park, she brought that feeling inside. Thanks, Kate.

One of the most important things when having a picnic is making sure everything you are going to serve stays at the correct temperature. I recommend being safe, and having food that does not have to stay hot. Chicken salad, potato salad, cole slaw, deviled eggs and such need to be kept in a cooler that will keep things as close to 40 degrees as you can. Really, there are so many ways to do this now that there is no reason not to.

Freeze your water and have that in the cooler, or freeze a container using Tupperware, Gladware, or Ziplock containers. Then place those containers in a ziplock gallon bag. When they start to defrost it will be in the bag, not on your food.

Here are some ideas for a fun picnic. Please note that I like spice in everything. These recipes can still work for you—just leave the hot items out or decrease the amount.

Curried Chicken Salad

Courtesy Something Natural

1/2 pound boneless and skinless cooked chicken, cooled
1 cup plain yogurt
1/2 cup Dijon mustard
1 1/2 tablespoons curry powder
1/2 tablespoon ground cumin
1/2 teaspoon cayenne pepper, plus more to taste
1/2 cup raisins
Kosher salt and freshly ground black pepper
1/2 cup cashews
Serving suggestion:sandwich or salad greens

Cut chicken into small cubes and set aside. In a large bowl, combine yogurt, mustard, curry powder, cumin, and cayenne pepper. Add the cubed chicken and raisins. Season with salt, pepper and more cayenne, if desired. Mix in the cashews right before serving so they stay crunchy. Serve as a sandwich on bread or on a bed of lettuce as a salad.

Spicy Chickpea Salad

Courtesy Guy Fieri, Food Network

1 clove garlic, minced
1 serrano pepper, seeded, ribs removed and finely diced
1/2 small red onion, diced
1/2 lemon, juiced
3 tablespoons red wine vinegar
1/4 cup olive oil
Salt and freshly ground black pepper
1 (15.5-ounce) can chickpeas, drained and rinsed
1/2 pint cherry tomatoes, halved
1/2 bunch mint, leaves roughly chopped
1/2 bunch cilantro, leaves roughly chopped
1 head butter lettuce, shredded

Combine the garlic, pepper, red onion, lemon juice, red wine vinegar, olive oil and salt and pepper, to taste, in a large bowl. Add the chickpeas, tomatoes, mint, and cilantro. Season with salt and pepper, to taste, and toss in the lettuce.

As far as that sweet tooth on your picnic, I say find your favorite cookie and go with that! Nothing, like a GOOD cookie; all that is left is a beverage, and how about that great drink, water. Really! Water is simple and to the point.

My thoughts on getting into the rhythm and mood for spring: no matter what Mother Nature wants to do, we can just eat our way through the cold.

Any questions or comments email .(JavaScript must be enabled to view this email address). Until next week, stay safe and eat well.