New and Exciting Picnic Recipes

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Hummus
30 ounces cooked or canned garbanzo beans
1/2 cup plus 2 tbsp fresh lemon juice
1/2 cup tahini
1/3 cup extra virgin olive oil
3 garlic cloves
Sea salt, to taste

To make the pesto: Combine the cilantro, parsley, green onions, jalapenos, olive oil and garlic in a food processor, and blend until smooth. Using a rubber spatula, transfer the pesto to a small bowl; season with salt and pepper to taste. Do not wash the processor bowl.

To make the hummus: Drain the garbanzo beans, reserving 1/2 cup of the liquid. Combine the garbanzo beans, reserved liquid, lemon juice, tahini, olive oil and garlic in the processor bowl, and process until smooth. Season with salt to taste. Transfer to a medium-sized bowl.

To serve: Make an indentation in the center of the hummus with a large spoon. Spoon the pesto into the indentation and swirl gently.

Cold Crunchy Whole Grain and Artichoke Salad

Adapted from The New Whole Grains Cookbook (Chronicle Books, 2007).

1 cup farro, spelt berries, hard winter wheat berries, hulled barley or whole oats (or try a combination of these grains)
2 1/2 cups vegetable stock
1 sprig rosemary
2 cloves garlic, peeled
2 ounces fresh basil leaves
1/4 cup pine nuts
2 tbsp lemon juice
1/4 cup extra virgin olive oil
12 baby artichokes (or 1 13-ounce jar artichoke bottoms, drained)
Half of a large lemon, if using fresh artichokes
1 small bell pepper, sliced
1 cup shelled edamame
Salt and freshly ground black pepper, to taste

In a small heavy saucepan, dry-toast the grains over high heat until hot and lightly fragrant. Add the vegetable stock and rosemary, then bring to a boil. Reduce heat to simmer. Cover and cook for about one hour, until grains are tender. Drain any excess stock and cool to room temperature.

Chop the garlic, basil and pine nuts in a food processor until very fine. Add lemon juice and process until smooth. Gradually add olive oil to make a smooth paste.

Trim and halve the artichokes, and put in a large bowl of cold water with the lemon half. Bring a large pot of water to boil, drain the artichokes, and boil them until a knife can be inserted easily.

In a serving bowl, toss the cooked grain, dressing, artichokes, bell pepper and edamame. Season with salt and pepper, and serve.

Simply Cherry Balsamic Fruit Salad

Far less syrupy and bland than standard fruit salads, this sweet-tart mixture will have your toes tingling! Adapted from The Go Green East Harlem Cookbook (Jones Books, 2008)

Zest of one large lemon
1/4 cup extra virgin olive oil
1/4 cup strawberries, sliced
1/4 cup aged balsamic vinegar
1 small watermelon
3 tart apples
1/2 pound fresh figs
1/2 pound cherries
1 cup toasted walnuts, chopped

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