Beach Potluck Food

Breakfast: Eggs & Greens on Toast

Lunch: Shelling Peas & strawberries, ceasar salad

Dinner: Potato Salad

Tonight we were invited to a potluck at the beach. I will be honest I am not really a fan of potlucks largely because the food can be less than appetizing but tonight I wished I had a camera to snap a photo of the beautiful spread we enjoyed!

It was market day like I said and so my lunch consisted of shelling peas and strawberries. I bought a large bag/basket of each in the morning and brought them along to for us to finish off as appetizers for dinner.

Potato salad was the official dish I brought and I’ll admit it was rather unconventional.

Simple Potato Salad

Simple Potato Salad

Ingredients

  • 2 lbs baby potatoes boiled and diced
  • 4 broccoli florets chopped
  • 2 garlic scapes diced
  • 1 medium shallot diced
  • 2 tablespoons of mustard
  • 1/4 cup red wine vinegar

Instructions

  1. Boil potatoes and dice then combine all ingredients in a bowl and stir to coat.
http://consumableearth.com/beach-potluck-food/

Clean Out Salad

Tomorrow is market day which means that I go through my produce drawers and clear out my veggies to make way for the delicious new produce that awaits me in the morning. In the summer this usually means a huge salad and tonight is no exception.

I was already out of greens so I sent my daughter into the back yard for lettuce and here is what was in the bottom of my fridge. Most vegetables can go into a salad if they are cut appropriately.

  • baby carrots
  • salad turnips
  • radishes
  • beets (I didn’t manage to use all of these)
  • green onions

I also had a zucchini which I diced and added to our last jar of salsa from last summer along with some diced garlic scapes.

Everything went into a picnic basket and we headed to the park for the evening!

Our salsa looked something like this one from Love and Lemons. We enjoyed it with some organic corn chips.

Lunch on the Go

My smoothie looked a lot like this one from The Unprocessed Home where she shares her vegan version of what is essentially the same smoothie. I like her addition of hemp hearts, I’ll have to try that out.

Today I worked through lunch. I really enjoy not working through lunch but it is just not always an option. Today I ate a muffin while in a meeting and drank a smoothie while I did my various desk activities.

Our muffins my kids made on the weekend. We made a double batch and filled them with blueberries from the market the day before and saskatoons we had picked on our hike earlier that day.

My smoothie consisted of the following:

  • 2 chopped chard leaves
  • A handful of blueberries
  • A handful of saskatoon berries
  • A handful of cherries
  • An egg
  • A cup of milk

 

Granola and Milk with Saskatoon Berries

We’re running low on eggs and market is tomorrow. My daughter took two hard boiled eggs to summer music school this morning and I had our version of cereal and milk. I make granola almost weekly for the better part of the year. You can find the recipe recipe below it is one that’s been kicking around my kitchen for man years now and I originally found it here.

Today my granola was topped with saskatoon berries which are big and juicy this year because of all the rain and whole milk from Grass Roots Dairy which is about an hour and a half from here. Saskatoons were a great addition because the texture complimented my granola perfectly. Honestly cherries are way too slimy to eat in granola, oatmeal maybe but granola? Yuck.

Melinda's Homemade Granola Recipe

Melinda's Homemade Granola Recipe

Ingredients

  • 2 cups rolled oats (not instant)
  • 1 cup peanuts or toasted almonds
  • 1/4 cup sesame seeds
  • 1/2 cup toasted sunflower seeds
  • 1/2 cup coconut (I always use unsweetened, but you can go for the sweetened kind if you'd like)
  • 1/4 cup toasted wheat germ (I often omit this ingredient, as I tend to forget to buy it)
  • 1/2 cup raisins
  • 1/2 cup dried fruit (dried apricots, craisins and dried apple are all delicious choices)
  • scant 1/4 cup cooking oil (not olive)
  • 1/2 cup honey

Instructions

  1. Mix the oat, nuts and grains in a large bowl.
  2. Measure oil into the measuring cup and swirl it around before pouring into bowl.
  3. Then measure out the honey in the same, unwashed cup. The oil will help the honey exit the cup.
  4. Toss everything together until evenly coated and then pour out into a baking pan. I use a large roasting pan, as it keeps everything contained. A cookie sheet with a lip also works, but you have to stir it slightly more carefully if you use that.
  5. Bake at 300 degrees for 30 minutes, turning it with a spatula every ten minutes or so. You want everything to be an even golden brown.
  6. When it is finished cooking, returned the baked granola to the mixing bowl, add the raisins and fruit and stir to combine. Stir gently several times as it cooks, so that it doesn't clump together too much.
  7. Enjoy!
http://consumableearth.com/granola-and-milk-with-saskatoon-berries/

Eggs & Greens

This is a staple breakfast of mine largely because it is so simple and all of the ingredients are always in my home.

Eggs & Greens

Eggs & Greens

Ingredients

  • 2-4 eggs
  • handful of greens (spinach, kale, chard, etc.)
  • butter for cooking
  • sea salt & ground pepper to taste

Instructions

  1. Warm pan, add butter, crack eggs, scatter greens and pop a lid on top.
  2. If you need further directions on how to prepare this tasty healthy dish head over to Laurel of Leaves for some great ones.
http://consumableearth.com/eggs-greens/

Today the greens were rainbow chard from my CSA box from Golden Ears Farm in Chase BC. My eggs were from there as well. Salt and pepper are from The Gathering Place which is run by another amazing BC family.

Chicken Salad Picnic

Doesn't this salad look delicious? My recipe today was adapted for seasonal on hand ingredients from this one at Peanut Butter and Peppers.
Doesn’t this salad look delicious? My recipe today was adapted for seasonal on hand ingredients from this one at Peanut Butter and Peppers.

Where I live every night of the summer we have Music in the Park from 7-8:30pm. It is such a lovely way to spend a summer evening that I find I am constantly trying to make portable easy dinners so that we can enjoy the spontaneity of all summer has to offer. I cooked a chicken last night and we still have a fridge full of cherries which led to the inspiration for tonight’s dinner.

Chicken Salad Picnic

Chicken Salad Picnic

Ingredients

  • Chicken breasts from last nights dinner - diced (from our farmers market)
  • 3 diced green onions (from our CSA)
  • A small handful of chopped walnuts (from our bulk order)
  • 1 cup sweet dark cherries, pitted and chopped (plus 6 to 8 whole for juicing)
  • 2 Tbsp sunflower oil
  • 1 Tbsp red wine vinegar (or kombucha)
  • 2 Tbsp cherry juice (from our yard)
  • 2 tsp honey (from our local apiary)
  • 1/2 tsp fresh thyme leaves (from the garden)
  • Salt and pepper to taste

Instructions

  1. Mix chicken, onions, nuts, cherries and thyme together. Set aside.
  2. Whisk together oil, vinegar, juice, honey, salt and pepper.
  3. Pour over chicken mixture and stir to coat.
  4. Pack into a bucket with an ice pack and into the picnic cooler it goes!
  5. I picked a bunch of crisp lettuce from our garden to serve it on. I toss a couple ice cubes in the bowl of lettuce to help keep it crisp in the summer heat.
http://consumableearth.com/chicken-salad-picnic/

I’ve been making chicken salad after a recipe from the Narrows restaurant (I think that’s where it came from), adding a tablespoon of stone ground mustard to mayonnaise, balsalmic vinegar, and a shot of hot sauce to the mayo and throwing in dried cherries (Michigan’s are the best), and walnuts with the onion.