Wednesday, March 14, 2012

Recipe of the Week: Easy Picnic Food

Spring days are made for picnics!

(top row)
basket to fill up with wines, cheeses and picnic foods
a pretty striped throw for a comfy and clean place to sit
reusable napkins
green utensils
(middle row)
the fun doesn't have to end when the picnic is over -- here's a print to remember your picnic by 
food covers so bugs and ants will leave your food alone!
organic rooibos sun tea, powered by the sun! (see recipe)
a stylish red picnic cooler 
(bottom row)
simple sandwiches are a staple. (see recipe) 
a sweet treat of pink lemonade cookies
lunch thermos, in case you want warm food ...
if not, this tuscan tuna salad without mayonnaise is convenient to travel with and won't spoil easily. (see recipe) 

Organic Rooibos Sun Tea
Use 4-6 teabags to 2-quarts of water in a lidded glass container. Place container in the sun for 3-5 hours. I chose rooibos because it is naturally sweet and you won't need to add any sugar or honey. Rooibos is also wonderful because of its high antioxidant properties. Steeping the tea this way will also bring out the subtle nutty flavor.

Ham and Avocado Sandwich
Choose any bread of your choice (in this case, we used ficelle loaves).
3/4 pound Black Forest ham
2 avocados, peeled and mashed
juice of 1 lemon
pinch of garlic powder
pepper, to taste
To make avocado spread, add lemon juice, garlic powder, and pepper to avocado mixture.
Spread avocado on bread and layer with ham.

Simple Tuscan Tuna Salad
2 6oz can of tuna in water, drained
1 15oz can of cannellini beans, drained and rinsed
10 cherry tomatoes, quartered
4 scallions, trimmed and sliced
2 tbsp extra virgin olive oil
2 tbsp lemon juice
salt and pepper to taste
Combine all ingredients. Mix well and refrigerate.

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