Sunday, July 21, 2019

Take Along Mason Jar Salad

Individual salads packed in mason jars are great for summer picnics or a packed lunch.  Start with the dressing in the bottom, then add toppings, vegetables, protein, whole grain, greens and herbs.  The toppings marinate in the dressing, then cover the salad when inverted onto a plate.  No need to toss! 

Our picnic menu today includes a teriyaki noodle salad with a rye crisp berry dessert. 

Teriyaki Noodle Salad

(2 servings-each portioned in a 2 pint jar)

Portion 1 tablespoon each soy sauce and vinegar in each jar.  Add 1 teaspoon each sugar and ginger, then 1/2 teaspoon garlic each and 1/2 onion.
2 tablespoon soy sauce, reduced sodium
2 tablespoon rice wine vinegar
2 teaspoon sugar
2 teaspoon grated fresh ginger
1 teaspoon garlic, minced
1 green onion, diced

Put 1/4 cup each blanched green beans, carrots and squash in each jar.  Add 1/4 cup each tomatoes and 1/2 sweet pepper.
1/2 cup each assorted blanched vegetables (cut green beans, carrot coins and diced yellow squash)
1/2 cup grape tomatoes, quartered
1 mini red sweet pepper, seeded and sliced

In a cast iron skillet, cook steak to medium rare.  Allow to rest 5 minutes on a cutting board.  Slice in bite size pieces and marinate in sesame oil.  Divide among the 2 jars.
1-6 ounce tenderloin fillet, grilled and cut in bite size pieces
2 teaspoon sesame oil

Add 1 teaspoon each ground sesame seeds.  Cook rice noodles according to package directions, separating noodles to keep from sticking. Run cool water over noodles.  Drain and mix with sesame oil.  Divide among the 2 jars.
2 teaspoon ground sesame seeds
2 ounce cooked and cooled brown rice noodles
2 teaspoon sesame oil 

Finish each jar with fresh greens and herbs.  Tighten lid for transport.
1/2 cup fresh spinach, cut in bite size pieces
1/4 cup fresh snipped herbs (basil, oregano, tarragon and parsley) 

To serve, invert jar onto plates.  

We have been picking the black raspberries on our hillside for a month.  They are seedy and a little sour, yet delightful! Much of the fun is in the picking. This one had a whole grain topping with rye flour and oats. The addition of ground toasted sesame seeds is another delightful touch. I made ours in individual au gratin dishes, ready to transport or warm and serve with ice cream.

Black Raspberry Rye Crisp

(10 servings)

In a deep bowl, combine oats, ground seeds, flour, sugar and salt.
1 1/2 cup rolled oats
1/2 cup ground and toasted sesame seeds
1 cup fresh ground rye berries
3 tablespoon brown sugar
1/4 teaspoon salt

Grate buttery spread into bowl Mix into topping with hands.
1/2 cup cold buttery spread, grated

In food processor mix berries, sugar, juice and spices.
1 quart black raspberries
3 tablespoon brown sugar
2 teaspoon lemon juice
1/2 teaspoon cinnamon
1/4 teaspoon cardamon
1/2 teaspoon black pepper
Pinch salt

Divide filling among au gratin dishes, greased with olive oil spray. (about 3 tablespoon each) Top each with oat mixture (about 3 tablespoon each). Bake in 375 F oven for 30 minutes. Cool on wire rack.

Our picnic today was at Valley Falls, a West Virginia State Park near Fairmont.


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