May 6, 2013


Serve Up A Stylish Summer
Picnic in Your Own Backyard!  

In just a few months, the grandchildren will be together at the Texas house. We have activities planned, such as full days of swimming, visiting museums and local places of interest. They love a day strolling through the Stockyards in Fort Worth and spending an afternoon at the zoo! Yet, we will take one day and chill out in the backyard, by the pool. This need not be boring with paper plates and Dixie cups. We shall make this a beautiful experience by bringing out delicious sandwiches, pasta salads, fresh lemonade and those beautiful summer vegetables included. We will also be serving those fabulous Laura Bush chocolate chip cookies all wrapped up in colorful tissue. It's fun to think outside the box, so to speak, to make this experience a summer to remember!
Need some sandwich Inspirations? Try one of these super simple combos!
Almond butter, apple butter and sliced pear
Bagel, cream cheese, smoked salmon and tomato
Egg salad and basil on a toasted English muffin
Country ham, Swiss and preserves on ciabatta
Black beans, corn, spinach and salsa on a flour or corn tortilla
1 pound bowtie pasta
Kosher salt
1 cup frozen edamame
2 carrots, sliced into 1/2-inch chunks
2 cups of fresh, blanched green beans, cut into bite- sized pieces
1 cup shredded part-skim mozzarella
1 cup red and yellow grape tomatoes, halved
3 tablespoons olive oil
2 tablespoons red wine vinegar
1/3 cup mayonnaise
1 teaspoon sugar
1 large clove garlic, minced
Freshly ground black pepper
3 green onions, thinly sliced

Add the pasta to a large pot of boiling salted water. Set a timer and cook the pasta for 3 minutes less than it says on the back of the box. When the timer goes off, add the edamame and carrots and cook for 2 minutes longer. Next add the beans, and continue boiling for 1 more minute. Drain the pasta and veggies in a colander in the sink. Rinse well under cold water to stop the cooking. Make sure to drain off all the liquid. Add the pasta mixture to the large bowl along with the shredded cheese and cherry tomatoes.

In a small bowl, whisk together the oil and vinegar. Then whisk in the mayonnaise, sugar, garlic and some salt and pepper. Add the dressing to the salad and toss well. Fold in the green onions. Serve immediately, or cover with plastic wrap and chill for 2 hours before serving.

1 comment:

  1. We love pasta salad and this recipe will be a lovely addition to our summer time meals. I love the picnic basket too and the anticipation of fun times with the grands, XOXO


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