How About A Last Minute Picnic

Today's the first day of Summer, the kids are out of school, how about a last minute picnic!

  

In the basket:

• Strawberry Ice Tea
• Melon Salad
• Devil Eggs - Curried
• Field Greens Salad
• The Tuna Salad Sandwich  

 Strawberry Ice Tea

¾ Gallon 

Ingredients

8 tea bags

8 cups [64 ounces] water

Simple syrup

2 cup granulated sugar

2 cup water

1 cup strawberries, fresh

Method

The Tea

In a saucepan, bring the 8 cups of water to a boil. Add the tea bags, remove from the heat, cover, and steep for 15 minutes.

The Syrup

In a medium saucepan, bring 2 cups water and 2 cups sugar to a boil.

Reduce the heat and simmer, stirring occasionally, until the sugar dissolves

Add strawberries and cook 10 – 13 minutes stirring occasionally.

Strain the strawberry syrup through a small mesh strainer. Using a wooden spoon, push some of the strawberries through the strainer and discard the rest.  

To Combine
Remove the tea bags without squeezing them, and pour the tea into a large container. Add 2 cups of the syrup and stir. Let stand at room temperature until cool.

Do not put hot tea in the refrigerator to cool down, as this will cause the tea to cloud.

Serve the tea over ice, stir in additional syrup if desired.

Note: A simple syrup is equal parts sugar and water cooked until sugar dissolves   

Melon Salad

8 – 12 Servings

Ingredients:

⅓ cup honey or agave syrup

½ cup orange juice

Juice of 1 lemon

¼  teaspoon crushed red chili peppers - Optional

2 tablespoons chopped fresh mint leaves

1 cantaloupe, seeded, peeled, diced

1 honeydew melon, seeded, peeled, diced

1 watermelon, seeded, peeled, diced

Instructions:

In a small bowl, combine honey, orange juice, lemon juice, chili peppers and mint, mix well.

Place melon cubes in large serving bowl and pour honey mixture over. Toss gently to coat and serve immediately or cover and refrigerate until serving time.

Curried Deviled Eggs

8 Servings

Ingredients:

8 large hard-boiled eggs

⅓ Cup Vegan Mayonnaise - [link to recipe]

1 teaspoon Dijon mustard

¼ teaspoon cayenne pepper

½ - 1 teaspoon curry powder

½ teaspoon sea salt
½ teaspoon freshly ground black pepper

2 tablespoons minced chives
Paprika

Instructions:
Peel the eggs and cut them lengthwise in half.
Remove the yolks and place in a small bowl.
Mash the yolks until smooth and add the mayonnaise and mustard. Mix until a smooth paste forms.
Mix in the cayenne, curry, salt, pepper and chives.
Spoon the mixture into the egg halves, or pipe using a pastry bag and star tip. Dust lightly with paprika. Cover and refrigerate for up to 8 hours before serving. 

Field Greens Salad

6 – 8 servings

Ingredients

1 ½ pounds salad greens

1 cup mandarin oranges

½ cup blue cheese, crumbled

1 cup pecans halves

¼ cup Balsamic Vinaigrette dressing

Method

In a large bowl, toss the salad greens, oranges, blue cheese and pecans.

Just prior to serving, add the dressing and toss until thoroughly mixed.   Do not saturate greens with dressing ¼ cup is sufficient to moisten and flavor the salad.

The Tuna Salad Sandwich

Ingredients:

3 - 5 oz cans tuna fish

1 tablespoon red  wine vinegar

1 teaspoon granulated onion

1 teaspoon granulated garlic

1 teaspoon ground oregano

½ teaspoon crushed red chili peppers

½ small onion, diced, fine

2 tablespoons spicy mustard

¼ cup mayonnaise

DIRECTIONS:

Drain tuna and place in a bowl; add the red wine vinegar and mash.  Add all other ingredients and mix well.

Serve on bread or a roll with mixed greens, sliced tomatoes and sliced avocados then drizzle red wine vinegar on top.