Fresh

Thanks to Dotspotter for the image

Oh yes I could definitely spend a whole day or several hanging out at the beach in France. Someone, please adopt me and take me away to wonderful places….I’m waiting….Okay… No takers I guess *Pouts* I’ll just go on my own picnic then, so there!

Thanks to Mulholland Citrus for the image

Thanks to Healthy Picnics for the following recipes

Orchard Fruit Couscous
This is a very refreshing salad for hot summer days. Using fruit instead of vegetables makes it a nice change from the ordinary.

In most countries, couscous is considered a grain product. In North America, however, it is considered a pasta product and can usually be found in the pasta aisle of the supermarket.

3 cups orange juice
1 cup couscous
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
3 plums, pitted and diced
2 cans Mandarin orange segments, drained
1 pear, cored and diced
1 cup strawberries, diced
1/4 cup fresh mint leaves, finely chopped (or 1 tsp. dried mint)

In a small saucepan, bring 2 cups of orange juice to a boil. Stir in the couscous, cover and remove from heat. Let stand approx. 5 min. (until all liquid is absorbed). Place into a serving bowl (or plastic bowl with fitted lid for transporting to your picnic site).

Bring remaining 1 cup of orange juice, ginger and cinnamon to a boil. Reduce heat and simmer 15-20 min. until liquid is reduced to approx. 1/2 cup. Let cool.

Stir in all the fruit and mint into the couscous. Pour the cooled reduced juice over the mixture and toss to combine well.

Hint: Use any of your favourite fruits for this recipe, as long as it equals 4 cups.

Thanks to My Feast for this image

Broccoli Salad
This picnic salad is a very different way to use broccoli, and is one of my personal favourites. It is extra crunchy, a little sweet, and keeps very well in the fridge. Many children also like this salad and provides a good way for them to eat their greens!

Broccoli is rich in nutrients: antioxidants, vitamin A (in the form of beta-carotene), more vitamin C than a glass of orange juice, plus fiber, folic acid and calcium. Its dark green colour is from chlorophyll, which is believed to turn into a powerful cancer-fighting agent when digested.

1 large bunch broccoli
3/4 cup seedless raisins or dried cranberries
3/4 cup celery, chopped
1 small red onion, chopped
1/2 cup sunflower seeds (optional)
5 slices bacon, cooked and crumbled (optional)
1 cup reduced fat/non-fat mayonnaise
1/4 cup white vinegar
1/4 cup sugar
Cut the broccoli into small bite-sized pieces (including the stems) - you should have approx. 7 cups. Throw the broccoli into a large transportable salad bowl (one with a lid so you may take it along to your picnic), along with the raisins, celery, onion, sunflower seeds and bacon bits.

In a smaller bowl, mix together the mayonnaise, vinegar and sugar. Pour over the vegetables and mix well. Cover and refrigerate.

Thanks to Cookie for this image

Lavash Wrap with Hummus & Honey-Roasted Turkey
These lavash wraps with hummus and honey roasted turkey are a definite change from the ordinary picnic sandwich. They provide lots of protein - perfect energy food for a day hike.

Lavash is a soft, thin flat bread originating in the Middle East, often sprinkled with poppy seeds or sesame seeds.

1 lavash (about 14×22 inches)*
*whole wheat tortillas also work well
3/4 cup hummus (store bought or homemade)
1/4 (125 g) honey-roasted turkey (thin sliced)
4-6 large spinach leaves, stems removed
Cover lavash (or tortilla) with a thin layer of hummus. Cover evenly with sliced turkey. Place the spinach leaves lengthwise down the center.

Tightly roll the lavash (starting with the long side) and trim the ends. Wrap in plastic and chill until set (approx. 30 min.).

Cut the roll into 1 1/2 inch thick slices. Store in a resealable container and keep cool until picnic time.

Hummus is a Middle Eastern puree of chickpeas, garlic, lemon juice and olive oil. There are many variations, and all would be delicious on this lavash wrap.

Thanks to Ok’s Culinary Bazaar for this image

Thanks to Grab Your Fork for the recipe below

Peach almond muffins
1 egg
30g caster sugar (this is just superfine sugar)
125ml milk
50g melted butter
1/2 tsp natural vanilla extract
125g plain flour
1/2 Tbsp baking powder
1/4 tsp salt
1/4 cup flaked almonds
3 Tbsp ground almonds
100g sliced tinned peaches

Combine the egg, sugar, milk, melted butter and vanilla. Double sift the flour, baking powder and salt and then gently fold into the wet mixture, taking care not to over-stir. Fold in almonds and peaches and then ladle into patty pans. Bake at 190C for 20-30min or until a skewer comes out clean.

Posted on May 6th, 2008 by Ruth
Filed under: Ruth's Take