There is no better place for a picnic on a pleasant afternoon, than Smith Mountain Lake, VA. Of course, the variety of ideas for picnic foods is as many as there are stars in the sky. Everyone has their own idea of what sounds like the most delicious food to pack, but one of the most enjoyable ways to go is to keep it simple but filling. Many of us share the desire for something tasty, yet hearty and refreshing. Here are some of our recipe ideas for packing a picnic basket this summer.
FROSTED WATERMELON/CANTELOUPE
What You Need:
- 1/4 cup raw sugar or evaporated cane juice
- 1/4 cup organic lime juice (from 1 1/2 limes)
- 2 teaspoons finely grated organic lime peel
- 1 medium cantaloupe cut into small wedges
- 1 large piece of de-seeded watermelon – approx. 5lbs. cut into small wedges
Beat raw sugar and 1/4 cup hot water till it dissolves. Then stir in lime juice and grated peel. Cover and refrigerate until cool and store in frig for up to 3 days. Also, store melons in the frig for at least 24hrs. before the picnic (you may cut into slices ahead of time if desired).
As close to the time of your picnic as possible, drizzle the liquid portion over melon slices and put it in the freezer for a half hour. Put in a cooler with ice when packing for a picnic.
TURKEY AVOCADO SANDWICHES
What you need:
-
1 medium avocado (be sure it’s ripe)
-
2 large organic tomatoes
-
1 tablespoon fresh or dried chives
-
1/2 teaspoon sea salt
-
1/8 teaspoon freshly ground black pepper
-
1 loaf 100% whole wheat bread
-
2 tablespoons Dukes mayonnaise
-
1/2 pound sliced organic turkey
First, mash the avocado well and stir in chives, salt, and pepper. Spread the avocado mash over half the slices of bread in the loaf and put mayo on the other half of the loaf. Then put on turkey slices and tomato and put the halves together. Cut sandwiches into halves or 3rds and keep in frig till picnic.
Potato Veggie Salad
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What you need:
2 lbs organic baby potatoes
1 cup finely diced organic celery
3 cups finely cut organic fresh spinach
4 crumbled boiled eggs
1 cup diced tomatoes
1/2 cup chives
1/4 cup organic yellow mustard
1 and 1/2 cup dukes mayonnaise
Boil the potatoes until you can easily poke a fork in them (maybe 20 minutes or so). Wait until cool then cut to the desired size and put them in a large bowl that has a lid. Cut the fresh spinach into smaller pieces and dice the celery and tomatoes. Boil the eggs and cut them into small pieces in a bowl with the chives. Mix all these ingredients carefully so as not to mash them. Now add mayonnaise and mustard to taste, and again mix gently until everything in the bowl is evenly covered. Refrigerate until ready to leave for the picnic.
You can throw in some fruit and chips if you like, but these delicious yet simple recipes should make for a fun and filling picnic meal. All you need now are some wine coolers, chilled sparkling apple juice or bottled spring water, napkins, plates, spoons, forks, and cups…….and you will have a fabulous picnic ready to take with you for a day at the lake!
