It's perfect, absolutely perfect. Fabulous weather, blooming flowers, cheerful students and young families throwing frisbees all make for an absolutely perfect backdrop for a picnic on the Lawn. Although grabbing a slice of Christian's pizza or a bagel from Bodo's and heading to the Lawn happens frequently, it is far less common to pack a basket of elegant sandwiches, sweet treats, fresh fruit and sparkling wine and stretch out on a soft blanket, breathing in and savoring the fresh air. But think of just how fitting this would be.
Below are some of my favorite recipes to pull out in picnic weather. It's picnic time!
Watermelon, Feta and Arugula Salad with Lime Vinaigrette\nFull of spring's quintessential bright colors.\n5 oz. package baby arugula (spinach is a good substitution, as is romaine)\n2 cups seeded, cubed watermelon\n1/2 to 3/4 cup crumbled feta cheese\n2 limes\n1/4 cup olive oil\n2 tablespoons sugar\nSalt and pepper to taste
Use one lime to shred 1 teaspoons of zest. Juice both limes - roll on the counter or pop into the microwave for about 10 to 15 seconds if they do not give much juice - to collect 4 tablespoons. Whisk olive oil, sugar and lime juice together. Combine arugula, watermelon and feta cheese and add to mixed liquid ingredients.
Note: Taste salad before adding salt and pepper.
Hummus Stacks\nCrisp, light and refreshing.\nHummus, any flavor\n1 apple, sliced very thinly\n1 cucumber, peeled, sliced thinly
Spread a thin layer of hummus on a cucumber slice. Add a slice of apple on top. Top apple with a thin layer of hummus. Add another cucumber slice to finish.\nNote: Store-bought hummus is significantly marked up. You can easily and cheaply make your own hummus by combining a can of chickpeas, olive oil and a bit of chicken stock in a blender or food processor. Many recipes call for tahini, or sesame paste, but it is optional. Flavor as you like - cinnamon hummus is surprisingly good, as is hummus spiced with chili powder, cumin, garlic or lemon.
Petal Cookies\nQuick and festive.\n1 box white cake mix\n1/3 cup vegetable or canola oil\n1 egg
Spring colored M&Ms\nPreheat oven to 350 degrees. Combine first three ingredients. Mixture will be very dry and crumbly. Form into balls and press flat with palm of your hand. Place on a cookie sheet and arrange M&Ms in a flower formation, with five M&Ms of the same color surrounding one M&M of a different color. Bake for 8-14 minutes, depending on desired degree of chewiness or crispness.
Strawberries with Mint and Balsamic Glaze\nThis dish appears fussy and complicated but is actually extraordinarily easy to make.\n1/2 cup balsamic vinegar\n1 tablespoon sugar\n1 pint strawberries, washed and sliced\n3 tablespoons fresh mint leaves, chopped
Pour balsamic vinegar in a small, shallow saucepan or skillet. Place over medium heat and allow to reduce until it becomes thick and syrupy. Stir in sugar. Remove from heat and let cool. Drizzle cooled vinegar reduction over strawberries. Top with mint leaves.
Note: Grocery stores sell already reduced balsamic vinegars, but you pay a good bit more for the convenience. Also, they are not quite as sweet because they do not have added sugar. If you choose to buy already reduced vinegar, add a sprinkle of sugar to the strawberries for sweetness.
Fajita Garden Salsa\nServe with tortilla chips or on top of grilled chicken.\n1 cap black beans, drained and rinsed\n1 can corn, drained and rinsed\n1 avocado, chopped\n1 large tomato, seeded and chopped\n1/4 red onion, diced\n3 tablespoons lime juice\n3 tablespoons red wine vinegar\n1 tablespoon olive oil\nSalt and pepper, to taste\nCombine first eight ingredients and mix well. Taste and adjust salt and pepper as desired.\nNote: Garlic also is really delicious in this salsa. Use garlic powder or mince several cloves of garlic, combine with salt and mash together with the back of a knife to form a paste. Mix with salsa ingredients.
Emily's column runs biweekly Wednesdays. She can be reached at e.rowell@cavailerdaily.com.
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