Tasty and Portable Recipes for a Stylish Summer Picnic

WCCB Rising,

Tzatziki Sauce

Ingredients

  • 2 cups plain yogurt (Greek style)
  • ½ English (hothouse) cucumber, peeled, halved and seeded, shredded
  • Salt, to taste
  • 4 garlic cloves, mashed
  • 1 T. chopped fresh mint
  • 1 T. chopped fresh dill
  • 1 T. extra virgin olive oil
  • 2 to 3 tsp fresh lemon juice

Directions

  1. Line a sieve with cheesecloth and place over a bowl.  Spoon the yogurt into the sieve and let drain for 4 hours.
  2. Grate or chop enough cucumber to make 1 cup.  Dry the cucumbers on paper towels, salt, and let drain for about 15 minutes.
  3. In a bowl, combine the yogurt, cucumber, garlic, mint, dill, olive oil, and lemon juice.  Stir well.  Taste and season with more salt if needed.

 

Israeli Couscous Salad

Ingredients

  • 1 Box Israeli Couscous, cooked according to package directions and cooled
  • ½ Zucchini, cut into planks
  • ½ Summer Squash, cut into planks
  • ½ Red Onion, cut into disks
  • ¼ Eggplant, cut into disks
  • 3 Button Mushrooms or 1 Portobello
  • 1 Pint Cherry Tomatoes
  • ½ C. Safflower Oil
  • ½ C. Red Wine Vinegar
  • 1 Tbsp. Sugar
  • 2 tsp. Whole Grain Mustard
  • 1 Tbsp. Italian Parsley chopped
  • 1 Tbsp. Basil chopped
  • 1 tsp. Oregano chopped
  • Salt & Pepper to taste

Directions

  1. In a large zip-top bag, combine oil, vinegar, sugar, mustard, salt, pepper, and herbs. Seal bag and squeeze to combine. Add vegetables and let marinate for at least one hour.

Heat grill to medium temperature and grill vegetables until just tender (reserve marinade). Remove and let cool. Once vegetables have cooled, dice and add to cooled couscous. Toss couscous and vegetables in vinaigrette, adjust seasoning with S&P

PB&J Bars

Jam Ingredients

  • 2 Cups Blueberries
  • 1/3 Cup Sugar
  • Zest and Juice of 1 Lemon

Directions

  1. In a small saucepan, combine blueberries, sugar, lemon zest and juice. Cook over medium heat until blueberries are soft and have created a sauce. Let cool.

Bar Ingredients

  • 2 sticks unsalted butter, at room temperature
  • 1 ½ cups sugar
  • 1 teaspoon pure vanilla extract
  • 2 extra-large eggs, at room temperature
  • 2 cups (18 ounces) creamy peanut butter
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 ½ teaspoons kosher salt
  • 1 ½ cups (18 ounces) fresh jam
  • 2/3 cups salted peanuts, coarsely chopped

Directions

  1. Preheat the oven to 350 degrees F.
  2. Grease a 9 by 13 by 2-inch cake pan. Line it with parchment paper, then grease and flour the pan.
  3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until all ingredients are combined.
  4. In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined.
  5. Spread 2/3 of the dough into the prepared cake pan and spread over the bottom with a knife or offset spatula. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. Don’t worry if all the jam isn’t covered; it will spread in the oven. Sprinkle with chopped peanuts and bake for 35 – 40 minutes, until golden brown. Cool and cut into squares.

 

Ingredient List

Pantry

  • 2 Cups Blueberries
  • 2 sticks unsalted butter, at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 extra-large eggs, at room temperature
  • 2 cups (18 ounces) creamy peanut butter
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 ½ cups (18 ounces) fresh jam
  • 2/3 cups salted peanuts, coarsely chopped
  • ½ C. Red Wine Vinegar
  • 2 tsp. Whole Grain Mustard
  • 4 garlic cloves, mashed
  • 1 T. extra virgin olive oil

Produce

  • 2 ounces English cucumber, cut into large sticks
  • 1 tsp. Scallion, minced
  • 1 T. chopped fresh mint
  • 1 T. chopped fresh dill
  • 1 Tbsp. Italian Parsley chopped
  • 1 Tbsp. Basil chopped
  • 1 tsp. Oregano chopped
  • ½ Zucchini, cut into planks
  • ½ Summer Squash, cut into planks
  • ½ Red Onion, cut into disks
  • ¼ Eggplant, cut into disks
  • 3 Button Mushrooms or 1 Portobello
  • 1 Pint Cherry Tomatoes
  • 2 to 3 tsp fresh lemon juice

 

Grocery

  • 1 Box Israeli Couscous, cooked according to package directions and cooled

Dairy

  • 2 cups plain yogurt (Greek style)

Prep Foods

  • Rotisserie Chicken