Three years ago we did just that. We started a tradition of taking Sunday picnics to parks and wildlife management areas, most within a 100 mile radius from home. Bob finds the spot; I plan the meal. We've become masters of the art.
Here we are today:
Since we worked hard yesterday, first with a culinary demo at the Farmers Market, then cleaning our house, I chose a somewhat simple picnic with a roasted chicken and vegetables. We ate the meal hot for Saturday dinner and cold for our picnic meal.
Roasted Farmers Market Vegetables
Garlicky Roasted Chicken
Spatchcock the chicken. Rinse chicken. Using strong shears, cut along both sides of the backbone and remove. Turn chicken breast side up and open the chicken like a book. Press firmly against the breastbone until it cracks. Place the chicken in a baking dish. Tuck the wing tips under the chicken.
1 (2 1/2 pound) chicken
3 garlic cloves, crushed
1/2 teaspoon Mrs. Dash
3 tablespoon Earthy Balance Buttery Spread
1 1/2 teaspoon lemon zest
Combine garlic, seasoning, buttery spread and lemon zest. Rub half of it under the skin of the chicken breasts and legs. Roast in 450F. oven for 10 minutes.
Reduce oven to 400 F. Place potatoes and beets around the chicken. Bake for 20 minutes.
5 medium potatoes, quartered
5 golden beets, ends removed, halved
Drizzle remaining buttery mixture on vegetables in pan. Add squash and carrots to pan. Roast until internal temperature of chicken reaches 165 F, about 45 minutes.
2 carrots, peeled and cut in sticks
1 patty pan squash, ends removed and cut in large chunks
Beet eggs and sugar in mixing bowl.
3 tablespoon sugar
Mix dry ingredients in a separate bowl.
1 1/2 cups whole grain cornmeal
1 cup all purpose flour
1 tablespoon baking powder
1/8th teaspoon salt
Melt buttery spread. Mix spread, milk and lemon juice.
1/2 cup Earth Balance Buttery Spread
1 1/2 cups skim milk
1 tablespoon lemon juice
Alternately add dry ingredients, then wet ingredients to mixing bowl. Stir only until just mixed.
Divide into muffin tins (greased with olive oil spray), about 1/3 cup batter for each portion. Bake at 375 F. for 30 minutes, or until skewer inserted into muffin comes out clean. Cool on rack in pan 10 minutes. Remove from pans.
Our picnic today was at Salt Fork State Park near Cambridge, Ohio.