healthy picnic foods

this was valentine’s potluck with fam: pbnj sandwiches, edamame shiitake sesame yakisoba, veggie balls with cherry tomatoes and sprouts, red seedless grapes and a deep-dish vegan peanut butter squarebar-chunk cookie.

Instagram: @tumblinbumblincrumblincookie

Throwback to this summer picnic we prepared a couple of months ago!

We had fried tofu, steamed broccoli, curry, some of our hummus mix, raw vegan coconut milk dessert with berries, some bread and green tea!!

XXXtra healthy, xxxtra tasty

3

Keeping up with the sugar snap peas

Some of the pea plants are now seven feet tall and we’re constantly eating peas, trying to keep up with the pounds that are of a harvestable size every day. Easily half of them are consumed outside, straight off the vine. I pick the rest of them daily and pack them in lunches and work them into our meals. This has been the annual routine for decades.

I found this beautiful recipe from a magazine called “Simply Schnucks” while we were visiting the Midwest last month. We bought so many groceries one day at a Schnucks grocery store, they threw the magazine in for free. I loved the vibrant colors in this salad, and was excited that it included radishes, carrots, and peas – all fresh in the garden right now.

This is a delicious, healthy salad. The only change I made was to substitute hearts of romaine for the kale. You could easily add some diced chicken to give it a bit more protein. It made for a hearty lunch yesterday.

Rainbow barley salad, a recipe a modified slightly from the Summer 2016 Simply Schnucks publication. It makes 4 main dishes, or 8 sides.

Ingredients:

  • 1 cup uncooked quick barley (I couldn’t find “quick” barley, so I cooked ¾ cup pearl barley, per the package directions)
  • 2 tablespoons red wine vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon whole grain mustard
  • 1 garlic clove, minced fine
  • 1 teaspoon honey
  • ¾ teaspoon kosher salt
  • ¼ teaspoon fresh ground pepper
  • 8 ounces (about 3-½ cups) sugar snap peas, ends trimmed and cut in half (I blanched mine first)
  • 2 cups shredded kale (I substituted shredded romaine lettuce)
  • 2 large carrots, shredded
  • 6 radishes, quartered lengthwise
  • 1 (3 ounce) log chèvre cheese (goat cheese) crumbled

Directions:

Cook barley per label instructions and rinse under cold water. Drain thoroughly and set aside.

In a large bowl, whisk together vinegar, oil, mustard, garlic, honey, salt, and pepper. Add peas, kale, carrots, radishes and barley. Toss until well combined. Serve with chèvre. Makes about 8 cups.

Notes:

  • I cut this recipe in half and it worked perfectly
  • The chevre is pretty strong, so I used less than directed.