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


  • 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


  1. Boil potatoes and dice then combine all ingredients in a bowl and stir to coat.

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.

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


  • 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


  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.

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.