Spring in Fort Worth is perfect for picnics. Cold days are gone, and the heat hasn't arrived yet. Here are three easy-to-pack recipes to take to a park near you.Dessert? I would grab Central Market's Texas Sheet Cake – it comes in a picnic-perfect 9x9-inch throwaway tin.
Judie's Easy Gazpacho
Yield: 4 generous servings
Serve this refreshing, cool soup in clear plastic cups – so easy!
1, 28-ounce can fire-roasted tomatoes with juice
1 cucumber peeled and coarsely chopped
½ green bell pepper, coarsely chopped
¼ - ½ medium onion (to taste), coarsely chopped
2 – 3 cloves raw garlic (or 2 tablespoons roasted garlic)
¼ cup olive oil
¼ cup red wine vinegar
2 – 3 dashes Tabasco, or to taste
1 teaspoon salt, or to taste
½ teaspoon pepper
1, 6-ounce can tomato juice
In a large bowl, stir together tomatoes, cucumber, bell pepper, and onion. Working in batches, place mixture in blender and process until finely chopped, but not pureed. Stir in remaining ingredients. Refrigerate up to three days.
Kale and Walnut Salad
Yield: 6 – 8 servings
This hearty, robust salad is perfect for traveling and al fresco dining since kale is basically wilt-proof.
1 – 2 cloves roasted garlic or 1 clove raw garlic, finely minced
1 tablespoon Dijon mustard
2 teaspoons sugar
½ teaspoon each, salt and pepper
1/3 cup balsamic vinegar
1 tablespoon water
1 tablespoon Herb de Provence or oregano, crushed
2/3 cup olive oil or vegetable oil
8 – 10 cups chopped* kale (about 1 large bunch with tough stems removed)
¾ cup chopped walnuts
1/3 cup sliced brined olives (Kalamata or Greek)
¼ cup chopped sun-dried tomatoes
For vinaigrette: In a bowl, mash the garlic together with the mustard, sugar, salt, and pepper. Whisk in the vinegar, water, and herbs. Slowly whisk in the oil. Refrigerate until needed or up to two weeks.
Place kale in a large bowl and toss with remaining ingredients. Drizzle on vinaigrette to taste and toss well.
*A food processor works great to chop kale. Place torn leaves in bowl and pulse until finely chopped.
Caesar TurkeySandwiches
Yield: 4 sandwiches
Avoid soggy sandwiches by applying the mayonnaise dressing between the lettuce and turkey to keep it from soaking into the bread. I like to take a small plastic container of extra dressing. It's so yummy; folks are sure to want extra.
½ cup prepared mayonnaise
¼ cup grated Parmesan cheese
Juice of ½ lemon, about 1 tablespoon
¼ teaspoon each, salt and pepper, or to taste
1/8 teaspoon Worcestershire sauce
8 slices dense sour dough bread
1 small head romaine lettuce
8 ounces thinly sliced turkey
For Caesar mayonnaise: In small bowl, whisk together mayonnaise, Parmesan cheese, lemon juice, salt and pepper, and Worcestershire sauce. Refrigerate, covered, until time to use or up to one week.
Line 4 slices bread with large pieces of lettuce. Top lettuce with ¼ of the mayonnaise mixture. Top with turkey and bread.
