National Picnic Month

One of the designations for July is National Picnic Month. Pretty much any month that isn't cold is well suited for a picnic. I mean, do you really need an excuse to go on one?

The hubby took a week off for some vacation down time, and decided we would all go as a family to a water park. He and I had never been to this one, so barring rain, we were going. And what a beautiful day it turned out to be! Despite the delay in getting our food, due to someone (I won't mention any names...) shutting the keys to the car in the trunk and having to have someone come out to unlock the car for us, it was a great day and the food turned out fantastic!

I like to shop the food section at Marshall's because I always find the coolest pasta. I was originally only going to make one pasta salad dish, but the recipe on one of the packages just sounded too good, so I decided to make both.

Walnut Chick'n Salad

1/2 c. fresh spinach, chopped
One container plain soy yogurt
1 T. lemon juice
1 t. dry mustard
3 green onions, chopped
Handful of fresh dill, chopped
3 stalks of celery, chopped
3 c. cooked vegan chicken, your choice
One apple, cored and diced
1/2 c. walnuts, chopped

Combine all the ingredients and mix well. Add some vegan mayonnaise if it is too dry. Season with salt and pepper. Spoon onto your favorite slice of bread and enjoy!

Sesame Pasta Salad

1-1/2 c. vegan mayonnaise
1/3 c. water
3 T. soy sauce
1-1/2 T. fresh ginger, chopped
1 T. dark sesame oil
1 T. white vinegar
One package of pasta, your choice (mine looked like margarita glasses), cooked and cooled
1 c. carrots, chopped
1/2 c. radishes, chopped

Mix everything together in one large bowl and stir well to coat. Refrigerate.

Fishy Pasta Salad

One package of pasta, your choice (this one was shaped like lobsters), cooked and cooled
3/4 c. vegan mayonnaise
1/2 bunch of green onions, chopped
2 T. lemon juice
1/4 t. salt
1/4 t. onion powder
1/2 t. Old Bay seasoning
1/4 t. black pepper
1/4 t. hot sauce

Again, mix everything in one large bowl and stir well to coat. Refrigerate.

Fruit Salad with Mint

2 nectarines, pitted and cut into small pieces
3 kiwi, peeled and cut into small pieces
2 navel oranges, peeled and cut into small pieces
One pint of strawberries, hulled and quartered
One pint of blueberries
1/3 c. packed brown sugar
3 T. lime juice
1/4 c. fresh mint leaves, chopped

Mix the brown sugar, lime juice and mint leaves in a food processor until well blended. Add all of the fruit together in one large bowl, pour the sugar sauce over it and mix well. Refrigerate.

Add some iced tea and you've got a great picnic meal!

Grilled Fruit, Anyone?

Father's Day was around the corner and hubby informs me he wants everyone home and he wants to grill. That's why I love this man - he's so easy to please!

Like always, he asks me what I'd like him to make. Choices, choices! My original plan was to make a mixed grill. That might have worked out if the soyrizo I bought couldn't be sliced, but only crumbled! Oh, well, quick change of plans!

I had some Gardein Chick'n Scallopini (this was before I made my very yummy Macadamia Chick'n with Mango Salsa) and hubby volunteered to make his version of potato salad. Of course I had to throw in a different cole slaw recipe to go along with it, but I also decided to try something new. Grilled fruit. I am very happy to report how well everything turned out!

With the scallopini, we kept it very simple. Brushed the scallopini with a mixture of olive oil, salt and pepper. It was so good we had to rush out to the store to buy additional packages before the coals got cold!

Caribbean Cole Slaw

1/2 c. white vinegar
1/3 c. stevia
1/4 c. olive oil
1/4 c. orange juice
2 t. salt
2 t. pepper
One head of red cabbage, shredded
One head of green cabbage, shredded
5 navel oranges, peeled and cut in half
One bunch of cilantro, chopped

Throw it all together and stir well. Chill until ready to eat.

Yummy in the Tummy Fruit Kabobs

Wooden skewers, soaked for about an hour
1/2 c. apple jelly
1 T. lemon juice
1/4 t. ground cinnamon
Pineapple chunks (I bought mine fresh from the produce section)
One package strawberries
One nectarine, cut into chunks
8 kiwi, peeled and cut in half
One frozen pound cake, cut into chunks

Combine the jelly, lemon juice and cinnamon in a pot over low heat, stirring often until it is smooth and bubbly. Take the soaked skewers and thread on the fruit and pound cake. Grill the kabobs in a covered grill, turning often to avoid burning. Brush on the jelly sauce as they are cooking. When the kabobs are heated through, remove them from the grill and serve.

Everyone enjoyed the food, but they all oohed and aahed over the beautiful kabobs. Even my *I don't like cooked fruit* diners loved these kabobs.