New and Exciting Picnic Recipes

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2 cups free-range chicken (any cut will do)
1/2 cup raisins
1/2 cup dried cranberries
1 cup salted cashews
2 ribs celery, diced
3 tbsp curry powder
1 tbsp turmeric
3/4 cup mayonnaise or vegan substitute
1/2 cup extra virgin olive oil
2 tbsp lemon juice
Sea salt and freshly ground black pepper, to taste
6 cups salad greens, rinsed

Grill the chicken over gentle smoke, until the inside temperature reaches 165 degrees. Remove from the grill, let cool, then debone if necessary, and cut into 1/2 inch cubes.

Combine the chicken, raisins, cranberries, cashews and celery in a large work bowl. Add the curry powder and turmeric, and stir well, then stir in the mayonnaise, salt and pepper. Refrigerate this mixture for at least 2 hours, or overnight.

In a work bowl, whisk together olive oil, lemon juice, and a pinch of salt and pepper. Toss the greens in the dressing until well coated.

Serve the chicken salad over the greens.

Chickpea Salad with Tomatoes and Feta

This tangy Mediterranean bean salad will stand in nicely for a predictable three bean salad. Adapted from 366 Delicious Ways to Cook Rice, Beans and Grains (Plume, 1998).

4 cups chickpeas, cooked
3 large ripe tomatoes, diced
1 small onion, finely chopped
1/4 cup fresh mint, chopped
2 tbsp freshly squeezed lemon juice
2 tbsp dry white wine
1 tsp Dijon mustard
2 cloves garlic, minced
2 tbsp extra virgin olive oil
3 ounces fresh feta cheese
Salt and freshly ground black pepper
12 cups salad greens (Include some sharp-tasting greens, such as arugula or watercress, for extra flavor.)

In a large salad bowl, combine the chickpeas, tomatoes, onion and mint. Toss to mix. In a separate bowl, combine the lemon juice, wine, mustard and garlic. Slowly whisk in olive oil. Pour over the chickpea mixture and toss together. Add feta cheese, and toss again. Season to taste with salt and pepper. Let stand for 30 minutes to allow flavors to meld. Toss in salad greens just before serving.

Hummus with Jalapeno-Cilantro Pesto

If you’re a fan of freshly made hummus served with pita bread, you’ll want to try this wonderful new way to prepare it. The spicy pesto adds flavor, but also a nice bright color. Instead of serving this classic dip with bread, serve it alongside matchstick carrots, kohlrabi, zucchini, peppers, cucumbers or eggplant. Adapted from Blue Eggs and Yellow Tomatoes (Running Press, 2008).

Pesto
1 cup cilantro, packed
1/3 cup flat leaf parsley, packed
2 green onions, trimmed and cut into 1-inch pieces
1 to 2 jalapeno chiles, stems removed
1/3 cup extra virgin olive oil
1 garlic clove
Sea salt and freshly ground black pepper, to taste

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