A Berkshire Picnic is a Breeze!
Although many trees are still brandishing their spring flowers, Memorial Day Weekend marks the traditional beginning of summer. As the days get longer and warmer, we look for any excuse to get outside and enjoy the sunshine.
The Berkshires are particularly tempting in calling us outside, as Farmers Markets offer an early selection of fresh vegetables, homemade breads and delicious desserts. The Berkshires also offer one of the best selections for summer Arts…. Music, Drama, Museums in addition to an abundance of outdoor activities.
Picnics in the Berkshires take on a special “je ne sais quoi” – the intangible quality that makes something particularly distinctive or attractive. From the elegant spreads that appear on the lawn of Tanglewood to the ubiquitous roadside picnic tables, I am always amazed to see what special delights each meal has to offer!
Here are some of my favorite pack-and-go recipes. What’s best is that they taste great at any temperature and travel well. Wherever possible, use farm fresh produce for the most delicious flavor. These recipes go especially well with light summer wines such as a dry Rosé from Provence or with a slightly effervescent white Portuguese Vinho Verde.
Gazpacho
In a bowl, cover 3 slices of bread with cold water and let soak for 15 minutes. Drain and squeeze the water from the bread.
To a blender or food processor, add:
½ cup water
2 pounds of tomatoes, a sweet red bell pepper and 1 cup sweet onion, all roughly chopped
1 cup diced cucumber (if you use seedless cucumbers with a thin skin, you don’t need to peel)
1 clove garlic
Process until combined and finely chopped.
Add the bread, ½ cup extra virgin olive oil, 1½ tablespoons red wine vinegar and a little salt and pepper. Process until very smooth.
Chill in the refrigerator for about an hour. Serve in mugs, garnished with a little chopped cucumber or fresh herbs. You can drink the fresh gazpacho straight from the mugs – no spoons needed!
Spicy Peanut Noodles
Cook 6 ounces of Lo Mein or Soba noodles in boiling water about 3-4 minutes until just al dente. Drain.
In a small pan or microwavable bowl, heat together 2 tablespoons each toasted sesame oil and light soy sauce. Add 4 tablespoons chunky peanut butter and stir until melted. Stir in 3 tablespoons sweet (Thai) chili sauce.
Toss the noodles with the sauce to coat well. Add some chopped scallions and celery for a little crunch. Season with a pinch of crushed red pepper.
Confetti Corn Salad
In a pan heat about 2 tablespoons of olive oil.
Sauté one large onion (chopped) and one seeded sweet red pepper (also chopped).
Add one bag of frozen corn kernels, thawed (or the kernels from 8 ears of fresh corn).
Sauté until the vegetables begin to lightly brown, adding a little more oil, if necessary.
Stir in 4 tablespoons of whole grain mustard - this “secret ingredient” brings it all together!
Season with some chopped fresh herbs (parsley, cilantro, basil, dill, or whatever you have on hand) and a little salt and pepper.
This recipe also tastes delicious with sautéed fennel, chopped sundried tomatoes, or some chopped fresh spinach or arugula. Just toss into the sautéed corn base and enjoy! This is the most forgiving recipe for not needing to precisely measure ingredients.
Lazy Shrimp Tacos
Need a last minute picnic idea? This is the perfect solution! Make the sauce ahead of time, or just measure out the cumin and capers into a container then when ready to eat add little take-out-packets of mayonnaise if you don’t have time to prepare in advance. All you need is a container for the sauce, a knife to cut the avocado and to spread the ingredients, and a few napkins – what could be easier?
Package of soft tortillas (wheat) – a dozen per package
Cooked, peeled shrimp (about 5 per taco)
Pre-made guacamole or a couple avocados to slice
Bag of shredded cabbage (coleslaw mix)
Sauce: Combine 1 cup mayo, 1 teaspoon of toasted ground cumin, 1 tablespoon of small capers (rinsed) and ¼ teaspoon white pepper. If you want a little “heat” you can add a 1-2 teaspoons of Siracha.
To build the taco: take a tortilla, smear with sauce, top with a little cabbage and some guacamole or avocado slices, then finish with 5 shrimp. Fold two sides of the tortilla in then roll up into a “blanket”. Quick and easy! If you have the time to buy uncooked shrimp and quickly grill then peel them, the flavor will be even better. You would generally serve 2-3 tacos per person.
Last minute picnic plans? You can also take advantage of the wonderful grocery stores and markets we have throughout the Berkshires that offer an amazing variety of pre-made food. Enjoy!