Summer Recipes Perfect for a Picnic

Some of my favorite memories growing up include the family picnics we went on during the summer. Picnics usually took place at rest stops on vacation or in the heat of the Six Flags parking lot (no way was my mom paying for Six Flags snacks).

And even though the bologna sandwiches became drenched from the cooler ice, the Swiss Cake Rolls ended up smashed in the paper grocery bag, and the watered-down lemonade drank out of a communal thermos spigot, it was a treat just to eat outside in the sunshine.

With summer finally here and the cold weather starting to fade away, there’s no better time than today to grab the kids, a big blanket and snacks and head outside. But this year, instead of always turning to lunchmeat sandwiches, why not mix it up with something a little unique and a lot healthier?

For the pickiest of offspring, Bridgette Kossor, an expert in plant-based, macrobiotic education and healthy eating and founder of FEED Your Purpose, a series of classes that addresses topics such as body image and self-care, developed her Butternut Squash Sandwiches – ideal for a kid-friendly picnic.

Said Kossor via email, “Kids love butternut squash on sandwiches with apple and ‘mayo,’ and the squash is great by itself cooked this way."

Butternut Squash Sandwiches

1 butternut squash, peeled, sliced into half rings
Olive oil
Sea salt
Freshly ground black pepper
Garlic powder
1/4 - 1/2 cup Veganaise
Cayenne pepper
1 fresh lime
French baguette, sliced
Fresh tomato

1. Heat a saute pan, preferably cast iron, over medium to high heat.
2. Add 2 Tbsp. olive oil. When hot, add pieces of squash, sprinkling salt, pepper and garlic powder on slices as you pan fry them.
3. Remove when crispy on the outside and tender on the inside.
4. Add 1/4 tsp. cayenne pepper and the juice of 1/2 of a lime to Veganaise and mix with a fork.

To assemble, spread 1/2 tsp. of spread on a piece of bread. Add 1 piece of squash, then 1 piece of tomato. Top with freshly ground black pepper.

If you’re like me and your cooking skills are subpar, picking up some take-out for your picnic is an easy way to plan your menu. For instance, SweetArt, a neighborhood bake shop and art studio at 2203 S. 39^th St. in St. Louis, offers traditional lunchtime favorites, like BLTs and burgers, with an eclectic, vegan/vegetarian spin, as well as all-natural, made-from-scratch cupcakes.

But if you still want something homemade, owner Reine Bayoc was kind enough to share two of her favorite recipes – both gluten-free and vegan – so kids with food allergies can get in on the picnic fun.

Nacho-stadas

1 14 oz. can black-eyed peas (rinsed and drained)
1 14 oz. can black beans (rinsed and drained)
1 Tbsp. canola oil (plus additional oil for brushing corn tortillas)
3 scallions, chopped
2 cups baby spinach
2 tsp. cumin
3/4 tsp. salt
1/4 tsp. crushed red pepper flakes
12 6-inch soft corn tortillas
1 cup cheese of choice (Daiya vegan, gluten-free cheese, feta or Monterrey jack all work well)
1 cup prepared salsa
1-2 avocados, sliced and squeezed with fresh lemon juice

1. Preheat over to 375 degrees.
2. Place a skillet over medium-high heat. Add 1 Tbsp. canola oil and allow to heat up.
3. Add chopped scallions and saute for 30 seconds. Add cumin, salt and pepper flakes and saute for 1 minute. Add baby spinach and both beans, reduce heat to medium and cook for 3-4 minutes.
4. With additional oil, brush one side of each soft corn tortilla (if you don't have a kitchen/pastry brush, just dab a paper towl in oil and wipe onto tortilla).
5. Place the oiled-side of 6 tortillas down onto a cookie sheet. Spoon on 1-2 Tbsp. of cheese of choice. Then place 3-4 Tbsp. of bean mixture on top of cheese and finish with 1-2 more Tbsp. of cheese of choice. Place another tortilla on top, oiled-side up.
6. Once all of your tortillas (nacho-stadas) are assembled, place into a 375 degree oven for 5-7 minutes.
7. Once bake time is completed, cut each nacho-stada into four triangles.

Said Bayoc, "For picnics, I like to wrap these in paper towels, then foil to keep the corn tortillas crisp. Once a the picnic site, family can top each triangle with avocado slices and a dollop of salsa. Enjoy!"

Peachy-Blueberry Crumble

Fruit filling

5 fresh peaches (or 2 1/2 cups of frozen peaches)
2 cups fresh blueberries
1/2 lemon, juiced
2/3 cup maple syrup
1/4 cup water mixed with 3 Tbsp. corn starch

Crumble

1 cup gluten-free oats
1 cup white sweet sorghum flour, gluten-free baking mix or regular white flour
1 tsp. cinnamon
1/2 tsp. salt
1 tsp. baking power (alumnium free)
1/2 cup brown sugar
1/2 cup Earth Balance (vegan butter alternative), butter or coconut oil

To make fruit filling:

1. Pour blueberries into a pot set over medium heat. Add maple syrup and cook for 2-3 minutes.
2. Then add cornstarch slurry (cornstarch and water mixture) to blueberries and cook for 3-4 minutes.
3. Remove from heat and add fresh peaches and lemon juice. Pour this mixture into a glass or metal pie pan while you prepare the crumble.

To make crumble:

1. In a bowl, whisk together the oats, flour of choice, baking powder, salt and cinnamon and set aside.
2. Place skillet over medium heat. Add Earth Balance, butter or coconut oil (whichever you prefer) and brown sugar and cook for 2-3 minutes.
3. Pour the Earth Balance/sugar mixture into the oat/flour mixture and combined with a fork (or fingers) until you achieve small-to-medium balls or crumbles (add more flour of choice if mixture seems too wet).

To assemble:

1. Loosely place crumble over fruit filling and bake in a 375 degree oven for 10-12 minutes.
2. Place kitchen towel underneath the pie plate and paper towel, then foil on top of the crumble.
3. Resist eating inside the house. Get to the picnic!

By Nicole Plegge, Lifestyle Blogger for SmartParenting