Summer Camp: Picnic Week!

This week was all about making food and art inspired by PICNICS! Each day we made snacks and lunch items to take on a picnic at Piccolo Park. Read on to see all the recipes.

The art projects were colorful and turned out so great!


THAI SALAD ROLLS

PEANUT SAUCE (we used almond butter due to a peanut allergy in the group)

CRUNCH WRAPS

Ingredients

tortilla (whole wheat preferred)

nut butter of choice

plain yogurt

granola

banana, peaches, berries

honey

  1. Take one tortilla and spread 1-2 tablespoons of nut butter in the center.

  2. Spoon 1/4 cup of yogurt on top of nut butter.

  3. Layer 1/2 a banana, a few slices of peach and/or berries on top.

  4. Sprinkle with a few spoonfuls of granola.

  5. Drizzle with honey if desired.

  6. Roll up like a burrito.

  7. Enjoy!

CILANTRO DRESSING

1/2 cup plain yogurt

2 tbsp lemon juice

2 tbsp olive oil

1/2 bunch cilantro

pinch salt

pepper

Combine all ingredients in blender or food processor until thick and creamy. Add a touch of water (or buttermilk) to thin if needed. Feel free to sub in other herbs!

CUBAN BLACK BEANS

2 c. dried black beans

1 1/2 tsp olive oil

1 small onion, diced

1 tsp salt

1 tsp cumin

1 tsp dried oregano

2 cloves garlic, chopped

3 c. water

  1. Place all ingredients in Instant Pot, set to “high pressure” and set timer to 35 minutes. Lock lid and hit start. 

  2. Once timer goes off, allow to naturally de-pressure for 10 minutes. Then, release remaining pressure, remove lid and enjoy!

Notes: This recipe is intended to be cooked in an Instant Pot. However if this device is not a part of your kitchen, you can still make these beans! 

Start by soaking the dried beans the night before cooking in a large bowl of water (water needs to cover beans by a few inches). 

The next day, heat oven to 325 degrees, then drain the beans. Place drained beans and remaining  all ingredients in a dutch oven, place on stovetop and bring to a boil.  After it comes to a boil, cover pot with lid and bake in the oven for 75 minutes.  Taste beans for doneness, if still not soft, cook for additional 15 minutes.


OATMEAL COOKIES (adapted from the Quaker Oat recipe)

6 oz butter, softened

3/4 c. brown sugar

1/2 c. sugar

2 Eggs

1 tsp vanilla

1-1/2 c all-purpose flour

1 tsp Baking Soda

1 tsp cinnamon

1/2 tsp salt

3 c. quick cooking oats

1/2 c. chocolate chips

  1. Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy.

  2. Add eggs and vanilla; beat well.

  3. Combine flour, baking soda, cinnamon and salt in separate bowl

  4. Add dry mix to egg/butter/sugar mix.

  5. Add oats and chocolate chips; mix well.

  6. Drop dough by rounded tablespoonfuls onto parchment lined ookie sheets. Bake 8 to 10 minutes or until light golden brown

PICKLE POWDER

1/2 tsp each garlic powder, onion powder, salt

1/4 tsp citric acid

1 tsp dried dill

Mix all ingredients in mortar and pestle and grind to a fine powder.

Sprinkle over popcorn!

TUSK HUMMUS

ENERGY BITES (sub almond butter if needed)

CASHEW RANCH DRESSING

1/2 cup raw cashews, soaked in hot water for 20 minutes

1 lemon, juiced

1/2 tsp garlic powder

big bunch of herbs (dill, basil, mint, chives, taragon, in any combo)

1/2 c water (or more, see note).

1/2 tsp salt

pepper to taste

Place all ingredients in high speed blender. Blend until thick and creamy.

Note: Add enough water to get desired consistency. Want a dip? Keep it thick. Want to use it on a salad, slowly add water, 2 tablespoons at a time until it is “pourable”.

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Meredith Mortensen