Green Goddess Pasta Salad, Shane’s Fried Chicken, and Focaccia Sandwiches
Weather’s warm, the sun is out, and it’s time for a summer picnic! Gather your best blanket, big tote, and a jar of lemonade and one of these recipes and you’ll be all set. Cold fried chicken was a decadently delicious lunch for a crowd. Bring the Green Goddess Pasta salad as a unique vegetarian option. If you’ve got a crowd, focaccia sandwiches use our favorite no-knead bread for any toppings your heart desires. Now get out there and enjoy the weather while it lasts.
Creamy yet light from an herby yogurt-based dressing, the tortellini in this pasta salad also make it a satisfying picnic option. We loved the chance to showcase summer herbs in this refreshing pasta salad.
- Fennel and snap peas weren’t in the market when we made this recipe. Frozen peas worked really well. Blanched green beans or halved cherry tomatoes would also be nice.
- Basil was not an option either so we substituted fresh tarragon, a bit of dill, and plenty of parsley and chives. If you do the same, avoid strong or woody herbs like sage, rosemary, or thyme.
- We used greek yogurt and loved the tang and light taste.
- This kept well overnight but you may need a bit of water to loosen the dressing on day two.
Shane’s Fried Chicken:Shane Mitchell :Food 52
Like cold pizza, fried chicken has its own magical charm the next day. A secret ingredient (baking powder) makes for a craggy crust that holds up to the cooler. Pair this with slices of watermelon and you’re in summer heaven.
- Use a big, deep saucepan for frying. Each piece takes 20 minutes to cook. Fewer batches = less time over hot oil in the summer.
- Remember your splatter guard if you have one.
- Thermometers are your friend for frying. Use one to make sure the oil is hot enough and another to make sure the chicken is fully cooked.
Sure, you can make a bunch of ham or turkey sandwiches and have a great day at the beach. But make this focaccia sandwich and please a crowd of people. Summer picnics are a fun time to break out those large party recipes you’ve been filing away for a summer day. The focaccia recipe couldn’t be easier- Alexandra’s Kitchen no-knead recipe. The fillings couldn’t be more delicious- vegetarian treats from Deb Perlman herself. Go on- be the beach picnic hero this summer.
- Make the bread the night before, wrap well, and fill the next morning.
- The hummus, carrot, and cucumber version held up very well for several hours before serving.
- Use your Maldon sea salt on top of the bread before baking.
From the Smorgasbord:
We were thrilled to interview Sue Flateau from Flateau Farm. She told us all about:
- How to get the most delicious fruit at the market
- Questions to ask your grower
- Her favorite summer fruit
- And more!
Thanks, Sue for taking the time to share with us and our listeners.
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