Recently I taught a cooking class featuring locally grown foods. As it is presently late spring/early summer in New Jersey there is not a whole lot of abundant produce, but with the help of my local community supported garden, some tidbits from my own organic garden, a little of this and a little of that I was able to create a menu inspired by the idea of a summer picnic in the countryside. No need to travel far, however, as these recipes will taste just as delicious with your feet up on the back porch railing or in your city apartment with the air conditioner cooling you down.
When preparing my classes the first thing is to come up with a menu that will appeal to a wide range of palates. Consideration for dietary restrictions requires recipes that can be adapted without much difficulty. Ease of preparation and time restraints play into the planning, but with whole grains, locally grown, a few extra steps can be needed to bring the dish to a satisfactory conclusion. I will make note of cooking alternatives as we go along so as not to discourage you from trying the recipe. Here is the menu that will travel well in a cooler, and spread out on a picnic blanket will look like a photo shoot for a food magazine. I hope you enjoy it all.
Bread, Cheese, Wine
Crisp loaf of French Country Bread
Assortment of local goat or sheep cheese
Almond Feta Cheese (vegan)
Sauvignon Blanc or Pinot Noir
Young Vegetables with Aioli Mayonnaise
Flat Bread Panini with Chevre or Soy Cheese
Country Wheat Berry Salad
Fresh strawberries and blueberries with Coconut ice cream and Black Current Vinegar