See the shimmer of the Sun on newly unfurled leaves, hear the lilting melodies of birdsong and breathe in the rousing freshness of the air. Spring is beckoning you to revel in the lusciousness of the season. It's time to get outside to explore the parks and greenways around your city.
With a tasty picnic tucked away in your backpack, gather your friends and family and head out in search of adventure. You can create your own moveable feast using these simple and tasty food ideas.
Roasted Green Beans With Walnuts and Marinated Button Mushrooms
Savoury walnuts and zesty marinated mushrooms blend wonderfully with the tender richness of the caramelized green beans in this recipe. If you can find them, you can try substituting Chinese long beans in the recipe for a different flavour and texture.
- 2 10-oz cans button mushrooms, drained
- 1 1/2 pounds green beans, washed and ends trimmed
- 1 tablespoon olive oil
- 3/4 cup small walnut pieces, lightly toasted
- Sea salt, to taste
- Freshly ground black pepper, to taste
- Mushroom Marinade
- 1/4 cup apple cider vinegar
- 2 tablespoons olive oil
- 2 tablespoons water
- 1 large clove garlic, minced
- 1 tablespoon fresh chopped dill (or 1 tsp. dried)
- 1/4 teaspoon sea salt
In a mixing bowl, combine the marinade ingredients and whisk to combine. If using dried dill, rub it between your fingers before adding to release the flavour. Add the button mushrooms and stir to thoroughly coat them. Marinate for at least 6 hours or overnight, remembering to stir the mixture several times to evenly soak the mushrooms.
Preheat your oven to 400°F. In a large baking pan, toss the green beans with the olive oil and spread out in a single layer. Roast in the oven for 45 minutes, turning them over twice during cooking with tongs or a spatula. When done, remove the green beans from the oven and pierce with the tip of a knife to test - they should be tender but not mushy.
Transfer the green beans to a medium mixing bowl. Drain the mushrooms in a colander and add them to the bowl along with the toasted walnut pieces. Toss the mixture to combine. Season to taste with sea salt and black pepper. Serve warm or cold.
Makes 4 to 5 servings.
Roasted Butternut Squash with Thyme "Butter"
The addition of thyme and lemon to the caramelized squash really makes this recipe sing. If you can get it, try to use fresh thyme. It makes a huge difference in the flavour.
- 3 1/2 pounds butternut squash, de-seeded, peeled and the flesh cut into half-inch cubes
- 2 large heads of garlic, cloves separated and peeled
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 2 teaspoons finely chopped fresh thyme
- 2 - 3 tablespoons melted non-hydrogenated margarine
- 2 tablespoons freshly squeezed lemon juice
Preheat oven to 400°F. In a large bowl, combine the squash and garlic. Sprinkle with the salt and drizzle with the olive oil. With your hands or a spoon stir the mixture until thoroughly coated. Next, spread it out in a single layer in a large baking dish or on a cookie sheet. Place in the oven and roast for 45 to 50 minutes, turning with a spatula two or three times during cooking. When done, remove from the oven and pierce the squash with a knife tip. The squash should be tender but not falling apart. Let cool for 10 minutes and then transfer to a large mixing bowl.
In a small saucepan, melt the margarine. Remove it from the heat and whisk in the lemon juice and thyme. Drizzle the thyme "butter" over the squash and gently mix to evenly coat. Serve warm.
Makes 4 to 5 servings.
Warm Quinoa and Tomato-Olive Pilaf
Quinoa is an ancient nutty-tasting seed that has been cultivated in the Andes for more than 5,000 years. Packed with complete amino acids, it is also high in protein, dietary fiber and minerals such as iron and calcium. Give it a try in any dish that calls for bulgur, rice, couscous or other grains.
- 1 cup quinoa, rinsed under cool water and drained
- 1 cube vegetable bullion
- 16 oz can borlotti or white kidney beans, drained and rinsed
- 1 1/4 cup baby tomatoes, washed and quartered
- 1/2 cup pitted whole kalamata olives, drained and quartered
- 2 scallions, washed and thinly sliced
- 1 clove garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon freshly ground black pepper, or to taste
- Sea salt, to taste (optional if your vegetable bullion is not salt-free)
In a medium saucepan over high heat, combine 2 cups of cold water and the vegetable bullion cube. Add the quinoa and cover. Let come to a boil and reduce the heat to low. Do not remove the saucepan lid. Simmer for 15 minutes until all the liquid is absorbed.
While the quinoa is cooking, combine the beans, tomatoes, olives, and scallions in a large bowl. In a measuring cup combine the garlic, olive oil, balsamic vinegar and pepper. Whisk to combine.
Once the quinoa has finished cooking, remove the saucepan from the heat and let sit for five minutes. Gently fluff the quinoa with a fork and add it to the bean mixture, tossing until just mixed. Drizzle the balsamic vinegar mixture over the pilaf and toss again until combined. Season the pilaf with sea salt to taste. Serve warm or cooled.
Makes 4 to 5 servings.
Lemon-Mint Cantaloupe Fruit Salad
This mouth-watering dish is so good you may find yourself eating it for breakfast, dessert, or a mid-afternoon snack! You can try using lime juice instead of lemon juice for a different twist.
- 1 medium cantaloupe, rind removed and flesh cut into half-inch cubes
- 1/4 cup freshly squeezed lemon juice (about 4 lemons)
- 1 tablespoon cane sugar
- 1 tablespoon finely chopped mint leaves
Place the cantaloupe in a medium-sized bowl. Using a measuring cup, combine the lemon juice and cane sugar. Whisk the lemon juice until the sugar is fully dissolved. Pour the mixture over the cantaloupe and add the chopped mint. Toss the cantaloupe until the fruit is evenly coated with the lemon juice and mint. Serve chilled or at room temperature. Note: You can prepare this dish in advance and let sit refrigerated overnight.
Makes 4 to 5 servings.
Roasted Red Pepper Hummus
Adding freshly toasted nuts to hummus adds a subtle depth of flavour. Give hazelnuts, macadamias and pine nuts a try to create new and interesting combinations of tastes.
- 1 cup prepared roasted red peppers
- 16 oz. can chickpeas, drained and rinsed
- 1/4 cup tahini
- 3 tablespoons cashew pieces, lightly toasted
- 1 tablespoon fresh lemon juice (about b/c of a lemon)
- 1 1/2 - 2 teaspoons mixed savory herbs
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
In a food processor or blender, combine all of the ingredients and blend on high until the hummus is smooth. Taste, adjust seasonings, and re-blend the hummus to thoroughly mix. Transfer to a serving dish, serve immediately or refrigerate overnight.
Makes 8 to 10 servings.
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