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picnic

Cucumber Salad with Greek Yogurt

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Photo by Pattie Garrett

Adapted from the recipe by Taste of Home, shared by My Saratoga Kitchen Table
Serves: 8

Ingredients
*Ingredients currently available at the farmers’ market
● ½ cup plain Greek yogurt*
● 3 Tablespoons white vinegar
● 1 Tablespoon sugar
● pepper to taste
● 4 medium cucumbers*, peeled and thinly sliced
● 1 small sweet onion*, thinly sliced and separated into rings

Instructions
In a large bowl, whisk the yogurt, vinegar, sugar, and pepper until blended. Add cucumbers and onion. Toss to coat. Refrigerate, covered for at least 4 hours.

Notes: The original recipe calls for sour cream in place of yogurt.

Potato Salad with Pickled Cucumbers

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Photo by Pattie Garrett

Recipe by Smitten Kitchen and Bon Appetit, Shared by My Saratoga Kitchen Table
Serves: 8

Ingredients
*Ingredients currently available at the farmers’ market
● 6 Tablespoons distilled white vinegar
● 4 teaspoons coarse kosher salt
● 2 English cucumbers*, very thinly sliced
● a few branches plus 3 Tablespoons chopped fresh dill*
● 3¼ pounds Yukon Gold potatoes*, about 10 medium, peeled
● Additional coarse kosher salt
● 1 cup very thinly sliced white onion*
● 8 radishes*, trimmed, thinly sliced
● ¾ cup mayonnaise

Instructions
1. The day before, make the pickles: Pour vinegar and 4 teaspoons salt into a bowl with a cover. Add the cucumbers and dill branches. Stir gently to coat. Refrigerate overnight. Stir occasionally.
2. Cook the potatoes by boiling them the night before. Refrigerate to ensure they are very cold.
3. The next day, drain the cucumber mixture in a colander for an hour. Discard the brine and dill.
4. To assemble the salad, Cut the potatoes crosswise into ½ inch thick slices. Place the potatoes in a large bowl. Sprinkle with coarse salt and pepper. Add the drained cucumbers, onion, sliced radishes, and remaining 3 Tablespoons dill. Toss to blend.
5. Add the mayonnaise. Season with salt and pepper. Serve cold.

Options: Cook the potatoes with the skins on and remove them after cooking, or leave the skins on.

Garden Picnic Pasta Salad

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Recipe courtesy of Barb Biagioli, board-certified holistic health coach and nutrition consultant

Ingredients
*Ingredients currently available at the farmers’ market

For the pasta salad:
● 1 box green lentil pasta, cooked
● 1 cup cherry tomatoes*, halved
● 1 zucchini*, cubed
● 1 yellow squash*, cubed
● 1 cup spinach*, chopped
● ½ cup basil*, chopped
● ½ cup walnuts, chopped

For the dressing:
● ½ cup sun-dried tomatoes
● ¼ cup olive oil*
● ¼ cup balsamic vinegar
● 2 garlic cloves*
● 1 tsp sea salt

Instructions

  1. Cook the pasta according to the directions and allow to cool.
  2. In a large mixing bowl, place the cooled pasta, chopped vegetables, herbs, and nuts. Stir to combine and set aside.
  3. Combine the sun-dried tomatoes, olive oil, balsamic vinegar, garlic and sea salt in a blender or food processor. Pulse or blend until creamy and smooth. Taste and adjust the seasonings as necessary.
  4. Add the dressing to the large mixing bowl of pasta and vegetables. Toss well to combine.
  5. Serve immediately or chill for an hour and enjoy!
Photo by Pattie Garrett

Packing the Perfect Plant-Based Picnic

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By Barb Biagioli

Summer is finally here in Saratoga! Those sunny Saturday mornings can now be pleasantly spent perusing the abundance of vendors at the Saratoga Farmers’ Market.

Photo by Pattie Garrett

The summer season yields such a beautiful harvest of fresh fruits and vegetables – ones that are perfect for your next picnic in the park. On your next trip to the market, look out for those summer staples that you can use for packing a plant-based picnic, like radishes, cherry tomatoes, cucumber, zucchini, yellow squash, pickles and sauerkraut, carrots, and all of your greens – spinach, kale, arugula, and lettuces galore. You can use these plant foods in a variety of picnic-perfect snacks, like:

  • Homemade hummus with sliced carrots, cucumber, radishes, and zucchini
  • Homemade green pesto with sliced carrots, cucumber, radishes, and zucchini
  • Homemade pickled radishes with fresh herbs
  • Pesto and veggie wraps or hummus and veggie wraps
  • Zucchini noodle pasta with cherry tomatoes and pesto
  • Garden picnic pasta salad (see recipe below)
Photo by Pattie Garrett

It’s time to dust off that picnic basket, soak up the sunshine and get outside before the sun sets on summer. My favorite summer memories are filled with days spent lounging by the pool, making forts in the woods, traipsing through the cornfield, homemade lunches on my parent’s back porch and picnics at the lake. Picnics, that likely included some variation of a summer pasta salad.

Inspired by fresh finds from the farmer’s market, my Garden Picnic Pasta Salad includes a healthy helping of dark leafy greens, summer vegetables, and a tangy sun-dried tomato dressing. It contains 25g of plant protein per serving and is a hit among the kids. It’s fresh, seasonal and delicious. Beyond your next picnic, this pasta may accompany you to a friend’s BBQ, boat day on the lake, the beach, camping or a regular ole summer shindig.

Barb Biagioli is a board-certified holistic health coach and nutrition consultant, mother of two, and an avid farmer’s market shopper. She works with women and families to improve their health by implementing sustainable diet and lifestyle changes. Barb offers one-one-one coaching programs, workshops and classes, grocery tours, pantry rehab, and menu and restaurant consultation.