Picnic Foods For the Fourth of July

CSA Week 5

This week is the start of July and we picked recipes that feature garlic scapes, basil, and broccoli, which are new-er items to the share. Hope they inspire you for a great 4th of July weekend picnic!

Strawberry Balsamic Vinaigrette with Mixed Greens Salad

Serves 4

  • 1 lb. strawberries
  • 1 tsp sugar (optional)
  • pinch of salt
  • 1-2 tsp of water
  • 2 Tbsp olive oil
  • 1/2 Tbsp balsamic vinegar
  • 1 tsp poppy seeds
  • 1 head of lettuce
  • 1-2 cups spinach
  • 1/2-1 cup arugula
  1. Cut the strawberries in halves or quarters.  In a small pot add the strawberries, sugar, salt, and water and cook at medium heat.
  2.  When the strawberries have softened, transfer them to a bowl and mash manually ( or use an immersion blender, or food processor) into a paste. Strain the strawberry mixture through a mesh sieve or cheesecloth and let cool.
  3. Add the olive oil and balsamic vinegar, poppy seeds. Add salt and pepper if desired.
  4. Tear the letttuce, spinach, and arugula into bite size pieces in a large salad bowl. Add dressing and toss the whole bowl.  Serve with dinner.  If you notice dressing at the bottom of the salad bowl, add more greens then place leftovers in a container for breakfast or lunch.

Broccoli Salad

Serves 6, an easy vegetarian side or main dish, can easily be made vegan

  • 2 small heads of broccoli, or 1 large
  • 1/3 cup vegan mayonnaise, or mayonnaise, or plain yogurt
  • 2 tsp agave, honey, sugar (sweetener of your choice)
  • 1 tsp cider or rice vinegar
  • 1 tsp Dijon mustard
  • 1/4 cup chopped red onion (or scallions, or 1/8 cup garlic scapes)
  • 1/4 raisins
  • 2 Tbsp roasted, salted sunflower seeds
  • salt and pepper to taste
  1. Cut the broccoli into small florets.  Trim the thick skin from the big stalks (similar to trimming the outer skin of a kohlrabi) and cut into small pieces.  You can leave the broccoli uncooked for an extra crunchy salad or steam it in a steamer basket for 2-3 minutes for a softer broccoli texture.
  2. Whisk the mayo (vegan or egg/oil or yogurt), sweetener, vinegar, and mustard in a bowl.
  3. Combine broccoli, scallions, raisin, sunflower seeds in a bowl and add the dressing.  Season with salt and pepper.

Carrot and Radish Salad

Serves 4

  • 3 cups of shredded carrots
  • 5-7 radishes sliced into strips or shredded
  • 1/4 raisins

Lime Vinaigrette Dressing

  • 2 Tbsp lime juice
  • 2 Tbsp olive oil
  • 1/2 tsp sugar
  • 1/2 tsp salt
  • 1/2 tsp grated lime peel
  • 1/4 tsp pepper
  1. Combine the carrots, radishes and raisins in a bowl.
  2. Combine the dressing ingredients in a mason jar and shake well.
  3. Pour dressing over veggie mixture, toss to coat.
  4. If you have less than 3 cups carrots you can reduce the amount of radishes, or add chopped salad greens to counter the radish flavor.

Lemon Basil Pasta With Chicken

Serves 8

  • 4 whole grilled chicken breasts, sliced
  • 1 lb. penne pasta
  • 1/2 stick butter
  • 3 whole lemons, juiced
  • 3/4 cup heavy cream (you may substitute some of the cream or half and half with milk)
  • 1/4 cup half and half
  • 1 1/2 cups grated parmesan cheese (or Romano)
  • salt and pepper to taste
  • 20 leaves of basil, chopped
  1. Cook pasta according to directions,  save 1 cup of pasta water when you drain it.  Set pasta aside in a colander.
  2. In the same pot, heat the butter over medium heat.  Squeeze the lemon juice in the butter and whisk (watch for seeds, we often squeeze the lemons in a small bowl first).
  3. Add the cream and half and half, whisk until hot.  Add the cheese and whisk until melted. Add salt and pepper to taste.
  4. Check consistency of the sauce, and add pasta water to loosen the sauce if it’s too thick.
  5. Combine sauce and pasta in a large bowl.  Top with grilled chicken slices and chopped basil and serve.

Garlic Scape Cheddar Biscuits

makes 12 biscuits

  • 3 cups all purpose flower
  • 1 Tbsp sugar
  • 4 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup shredded sharp cheddar cheese
  • 1/3 cup chopped garlic scapes
  • 1 1/2 sticks of butter, cut into chunks
  • 1 2/3 cup of buttermilk
  • flour for kneading
  1. Preheat oven to 400 degrees.  In a large bowl combine the flour, sugar, baking powder, baking soda, and salt until well mixed.  Stir in cheddar cheese and scapes.
  2. Use a pastry blender, two forks, and/or your fingers to work the butter chunks into the dry ingredients until the butter chunks are smaller than the size of a pea.
  3. Stir in the buttermilk, taking care not to overmix. The mixture will be very sticky and liquidy.
  4. Heavily flour a work surface, pour the dough out onto the flour.  Flour the top of the dough heavily, and then pat out the dough until it is 1/2 inch thick.  Fold the dough in half horizontally, then pat down again until 1/2 inch thick, adding flour to cover sticky spots in dough if needed.  Fold the dough in half vertically, pat down until 1/2 inch thick.  Repeat this 5 or 6 more times, it will create layers in the final biscuit.
  5. Flour a circle biscuit cutter or drinking glass, and press the cutter straight down into the dough, then lift straight up (don’t twist the cutter, this seals the sides of the biscuit and prevents rising).  Cut as many biscuits as you can from the dough, reshape, and cut  again until dough is used.
  6. Transfer biscuits to an un-greased baking sheet, bake 10-12 minutes or until golden brown on top.
This entry was posted in basil, broccoli, carrots, garlic, lettuce, onions, radishes, scapes, spinach and tagged , , , , . Bookmark the permalink.

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