When the hot weather arrives, it’s time for a picnic! Grab a blanket and head outdoors with family and friends to enjoy this classic summer fare of sandwiches, salads and refreshing waters.
Ingredients
Picnic Sandwiches
½ baguette, cut lengthwise
½ lb Beeler’s ham, sliced
4-6 oz Willamette Valley Farmstead Smoked Gouda, sliced
Ruthie’s Blackberry Mustard
¼ lb mesclun greens
Summer Waters
Rosemary Mandarin
Mandarin orange slices
fresh Mandarin juice
rosemary sprigs (flowering if possible)
Cucumber and Mint
cucumber, shaved with a vegetable peeler (skin on) into long, thin strips
3-4 sprigs fresh mint, bruised
Lavender, Lemon and Honey
3-4 sprigs lavender (flowering if possible)
3-4 oz honey, dissolved in a small amount of very hot water
3-4 lemon slices
Quick Italian Pasta Salad
2 c penne pasta, cooked
2 oz artichoke hearts, marinated and quartered
2 oz peppadew peppers (available in your Market Olive Bar)
2 oz cucumber, diced, peeled and seeded
2 oz Kalamata olives
2 oz fresh mozzarella
Italian Dressing
¼ c red wine vinegar
3 garlic cloves, minced
1 t Dijon mustard
2 T fresh oregano, chopped
¾ c extra virgin olive oil
salt and freshly ground black pepper to taste
Steps
Picnic Sandwiches
Spread baguette with mustard; add greens, ham and Gouda. Cut into sections for serving.
Summer Waters
An appealing and healthy beverage, add ingredients to ½ gal of iced water to create your favorite flavor.
Quick Italian Pasta Salad
Toss salad ingredients together and top with 1 c Italian Dressing. Taste and adjust seasoning.
