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How To Do Picnic Season Right

Let picnic season begin! Whenever there is a glimmer of sunshine, we Londoners are likely to be found with hamper in hand and pasty skin on display, unfurling our blankets on the dewy ground. But, with a culinary history of soggy sandwiches and stale cakes, life isn’t always the picnic we hoped
  • Elizabeth Essenburg

    quinoa kale salad

  • Felix Kunze

    Quinoa Salad With Kale And #yummy food #food #Great Food

  • Maria Baron

    Quinoa Salad With Kale And Corn Sara Deseran and Tacolicious’ chef Telmo Faria devised this ultimate picnic dish: a healthy, but delicious salad that’s better at room temperature than it is cold. Ingredients: Apple cider cumin vinaigrette ½ shallot, peeled and chopped 2 cloves of garlic, peeled 2 tablespoons fresh lemon juice ¼ cup apple cider vinegar 1 tablespoon honey 1 tablespoon ground cumin ½ tablespoon kosher salt 1 teaspoon ground pepper 1 cup extra virgin olive oil Salad 4 cups finely shredded lacinato kale 4 cups finely shredded Napa cabbage 2 cups cooked and cooled quinoa ¾ cup shredded carrots ¾ cup cherry tomatoes, sliced in half ¾ cup fresh, raw corn kernels ½ cup thinly sliced radishes 1 cup salted, roasted almonds Kosher salt to taste Ground pepper to taste To make the dressing, place all of the dressing ingredients, except the olive oil, in a blender and blend on high until smooth. On a low speed, add the olive oil in a slow, steady stream. Once the olive oil is incorporated, blend on high for an additional 15 seconds. To assemble the salad, place all of the ingredients, except the almonds, in a large bowl. Toss with the dressing and season with salt and pepper. Top with the almonds and serve. Serves 4 to 6 people. Recipe courtesy of Tacolicious Photographed by Anna-Alexia Basile

  • Rachel Bilskie

    5 Easy Picnic Recipes

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