ISO: ISO Picnic food ideas

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vicki-in-tucson

Well-known member
Hi all,

We're going to an open-air concert this weekend (Cesaria Evora at Ravinia--I'm very excited!); a friend won lawn tickets, so we're planning to bring a picnic.

Does anyone have any great picnic dishes? I know my friends will bring salsa and chips (they makea fab salsa), but everything else is up for grabs. My husband will want KFC, but I'm hoping to talk him out of that for something more interesting. Any thoughts?

Thanks,

Amanda/Illinois

 
Easy to carry, no-refrigeration need items such as cut-up cheese, cut-up

fruit (on skewers), nuts, olives, pre-chilled wine, brownies, etc. Nothing to creative here, but good and easy! Have a great time!!

 
If so, some great ones are "Curried Couscous Salad with Dried Cranberries," ...

"Thai-Style Pasta Salad," "Chicken Gyros with Yogurt-Dill Sauce," etc. Will post if interested in any of these.
P.S. Also, an antipasto salad would be good.

 
Here ya go: Curried Couscous Salad With Dried Cranberries

CURRIED COUSCOUS SALAD WITH DRIED CRANBERRIES

INGREDIENTS:

Salad:
1 1/2 cups uncooked couscous (10 oz box) (I use whole wheat couscous)
1 cup dried cranberries (4 oz)
1 cup frozen green peas, thawed (I use about 1 1/2 cups)
2/3 tsp curry powder (or to taste) (I use a little more than 1 tsp)
2 cups boiling water
1/4 cup finely chopped green onions/scallions (around 2)
1/4 cup finely chopped fresh basil
1 15 1/2 oz can chickpeas/garbanzo beans, rinsed and drained (I use a little less, about 3/4 can)
Salt and black pepper, to taste
(Sometimes I add a few small shakes of cinnamon)

Dressing:
1/3 cup fresh lemon juice (about 2 1/2 lemons)
1 Tbsp grated orange peel (about 1 - 1 1/2 oranges)
2 Tbsp water
1 1/2 Tbsp olive oil (I use extra virgin)
1 Tbsp thawed frozen orange juice concentrate (I use a little more frozen orange juice concentrate, to taste, OR I use some fresh orange juice, to taste, in addition to the concentrate)
1/3 tsp salt
1/4 tsp black pepper
4 medium - medium/large garlic cloves, crushed

DIRECTIONS:

1. Combine couscous, cranberries, green peas, and curry powder in large bowl.
2. Pour 2 cups boiling water over couscous mixture.
3. Cover and let stand 5 minutes. Fluff with a fork.
4. Stir in green onions, basil, and chickpeas.

DRESSING:
1. Combine lemon juice and remaining ingredients in jar, cover tightly and shake vigorously.
2. Strain out garlic pieces.
3. Pour over couscous and mix thoroughly. Mix in salt and black pepper to taste.
4. Cover and chill at least 1 hour or until cold. It's important to leave it in the refrigerator at least one hour, so the flavors can blend. (I usually chill it about 4 - 5 hours).
5. Serve cold.

Yield: 8 servings (serving size: 1 cup)

Adapted from Cooking Light

 
I totally agree, the perfect picnic food. Also, Judy

we will be in New Hampshire again in October (Manchester). We should check schedules and see if we might be able to hook up for lunch or something. Looks like the 18-19 we'll be out and about with a car.

 
Alright! Will mark my calendar....

we should be home, getting ready for our next foray to Italy (10/22 or so). PM or email me when you have more definite plans.

 
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