Recipe Box: Take-along Meals

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Picnics are the meals of adventure served in a magnificent “plein air” restaurant. Take-along food can be as simple as a tailored trail mix to scarf on the bike trail or as complex as a multicourse meal served from a custom cooler. As long as you keep the meal easy, tasty and at a safe temperature, you, my friend, are golden.

Summer fare, especially on picnics, should be quick and simple. I like kid-friendly recipes. The recipes here create a complete menu. Wrapped sandwiches secured with parchment or butcher paper make picnic meals exotic, festive and easier to eat. Veggies and dip create a fun start, and you can never go wrong finishing up with s’mores, especially baked on top of brownie mix.

The wraps can either be prepared in advance or, if you’re camping, can easily be prepared on site – and the kids can help.

Of course, we thrive traveling in warm weather by our Big Lake. So unfortunately does foodborne bacteria – and hence you must take care with many picnic foods.

The rules are straight forward: keep hot food hot and cold food cold. The U.S. Food and Drug Administration advises keeping cold foods at 40° F or below and hot foods above 140° F. Also, make certain you bring along soap and water, hand sanitizer or moist towelettes to clean hand as you handle food. For my part, I avoid ingredients like mayonnaise on my picnic foods. These recipes are travel friendly, though the wraps need to be kept chilled.

So now whip up some lunch and head to the shore for a true “dining out” experience!

Smoked Turkey & Avocado Wraps

  • 5 flour tortillas
  • 10 slices smoked turkey, cut into thin strips
  • 1 avocado, peeled, pitted, sliced
  • 1/2 lime (for juice)
  • 1/4 c. chopped fresh cilantro
  • 1/2 c. sour cream, for topping
  • 1/2 c. cheddar cheese, chopped

Heat flour tortillas one at a time in a large skillet over medium heat until pliable.

Squeeze lime juice on avocado and stir. Divide turkey strips, avocado, sour cream and cheese among the warmed tortillas. Sprinkle each with cilantro. Roll securely, wrap in parchment and then keep cool until served.

Hummus

  • 2 c. canned garbanzo beans, drained
  • 1/3 c. tahini
  • 1/4 c. lemon juice
  • 1 tsp. salt
  • 2 cloves garlic, smashed and peeled
  • 1 Tbsp. olive oil
  • 1 pinch paprika
  • 1 tsp. minced fresh parsley

Place the garbanzo beans, tahini, lemon juice, salt and garlic in a blender or food processor. Blend until smooth. Transfer mixture to a bowl.

Drizzle with olive oil and sprinkle with paprika and parsley. Serve with pita chips and/or crackers and an assortment of your favorite veggies for dipping.

Sweet-N-Salty Trail Mix

  • 1 c. cashews
  • 1/2 c. peanuts
  • 1/2 c. almonds (or substitute 2 c. of your favorite salted mixed nuts)
  • 1 c. banana chips (I like these crushed a bit)
  • 1 c. raisins (or dried currants or pitted dried cherries)
  • 1 c. candy-coated dark chocolate pieces (such as M&Ms)

Combine everything in a bowl and mix well. Store in an airtight container.

S’more Brownies, Please!

  • 1 (21.5 oz.) pkg.  brownie mix
  • 6 graham crackers
  • 1-1/2 c. miniature marshmallows
  • 8 (1.5 oz.) bars milk chocolate, coarsely chopped

Preheat oven to 350° F.

Prepare brownie mix according to package directions. Spread in a greased 9-by-13-inch pan. In a medium bowl, break graham crackers into 1-inch pieces and toss with miniature marshmallows and milk chocolate. Set s’more mixture aside. Bake brownies for 15 minutes in the preheated oven. Remove and sprinkle s’more stuff evenly over the top. Bake for an additional 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Allow brownies to cool before cutting into squares.

Juli Kellner hosts “WDSE-Cooks” for WDSE-WIRT Channel 8.