It may not seem like it, but summer picnics can be lazy lunches. Gather eggs, lettuce, cucumbers, broccoli and radishes from the Farmers Market. Add peas, herbs and wild berries from our homestead. Round out with local grainy bread and shrimp to assemble a salad platter, heavy with produce.
This salad was garnished with toasted sesame seeds, ground cashews and this dressing from Clean Eating Magazine.
Maple Sesame Dressing
(Serves 2)
1 tablespoon rice vinegar
1 1/2 teaspoon maple syrup
1 teaspoon sesame oil
1/2 teaspoon olive oil
1 teaspoon reduced sodium soy sauce
Fresh ginger, minced
1 garlic clove, minced
The wild black raspberries in our development are the best ever. Yesterday when the power was out for a few hours, we picked berries in the rain. I made a black raspberry cobbler with this recipe for the topping.
The environment is equally important to the menu. We chose a county park a few miles out of town, under a pavilion and by a rolling creek.
There was a gentle breeze and only the noise of a nearby tractor mowing grass.
The service is 4 star in our view as I prepare the meal and Bob takes us to the location. We enjoy every bit of our Sunday outing together.
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