Vegetable Stuffed Tomatoes Photo courtesy of Alissa Kondogiannis Everyone loves a good picnic. Who doesn’t enjoy fresh air, good company and great food? Here are some delicious vegetable dishes to add to your picnic menu. Baruch Labunski’s Mediterranean Quinoa Salad is a fresh and flavorful dish. “It is perfect […]
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Everyone loves a good picnic. Who doesn’t enjoy fresh air, good company and great food?
Here are some delicious vegetable dishes to add to your picnic menu.
Baruch Labunski’s Mediterranean Quinoa Salad is a fresh and flavorful dish.
“It is perfect for picnics, as it can be made ahead and served at room temperature,” Labunski, CEO of Rank Secure, told the Journal. “The combination of quinoa, fresh vegetables, herbs and feta cheese creates a light yet satisfying meal that is both nourishing and delicious.”
Mediterranean Quinoa Salad
1 cup uncooked quinoa
2 cups water
1/4 cup olive oil
1/4 cup lemon juice
1/2 tsp kosher salt
1/4 tsp black pepper
1 1/2 cups halved cherry tomatoes
1 medium cucumber, diced
1/2 cup diced red onion
1/2 cup chopped fresh parsley
1/2 cup chopped fresh mint
1 cup crumbled feta cheese
Rinse the quinoa in a fine mesh strainer under cold water. In a medium saucepan, combine the quinoa and water and bring to a boil. Reduce the heat to low, cover, and cook for 15 minutes or until the water is absorbed and the quinoa is tender. Remove from heat and let stand for 5 minutes, then fluff with a fork. Allow the quinoa to cool to room temperature.
In a small bowl, whisk together the olive oil, lemon juice, kosher salt and black pepper. Set aside.
In a large mixing bowl, combine the cooled quinoa, cherry tomatoes, cucumber, red onion, parsley and mint. Pour the dressing over the salad and toss gently to combine. Add the crumbled feta cheese and toss again.
Chill the salad for at least 30 minutes, or up to a few hours, to allow the flavors to meld. Serve cold or at room temperature.
G.P. Gottlieb says her Mango-Avocado salad is her go-to picnic dish.
“It’s so easy and has a bit of a kick,” Gottlieb, author of the “Whipped & Sipped Mysteries,” told the Journal.
Mango-Avocado Salad
1 mango cut in small pieces
1 medium avocado cut in small pieces
1 cup (or more) chopped Napa cabbage
1/2 cup chopped fresh parsley
1/2 cup chopped red onion
Juice and zest of one medium lime
1/4 cup Trader Joe’s Chunky Salsa (my
favorite – has a smoky flavor)
Salt and Pepper to taste (optional)
Serve as shown in sections in the bowl because it looks awesome. Then mix at the table. Or just serve it already mixed. It’ll taste delicious either way!
Baker/comedian Norma Zager loves her Easy Peasy Pasta Slaw.
“It’s a simple recipe that can easily be used as a main dish or a side,” Zager told the Journal. “The rotini also adds a colorful touch to the meal.”
Easy Peasy Pasta Slaw
1 package Shredded cabbage
2 cups Rotini pasta cooked (colored or
plain, but I use the colored)
Salt and pepper
Combine all ingredients and toss with mayo dressing (recipe below). Add protein (cooked chicken, tuna), if desired.
My Mother-in-Law’s Mayonnaise Dressing
1 cup of mayo
2 Tbsp of apple cider vinegar
1 tsp lemon juice
1 heaping Tbsp of sugar (artificial
sweeteners may be used here instead)Mix together all ingredients and toss into the slaw mixture. If you like it with more dressing, just double the recipe.
Alissa Kondogiannis was brought up South African Orthodox (Flexidox).
“Cooking food like my husband’s Yiayia used to cook — homestyle with fresh ingredients and full of love — brings me nachas,” Kondogiannis, chef with the meal preparation service Cookin’ and owner of Barnstar Kitchen in Toronto, told the Journal.
Her Vegetable Stuffed Tomatoes, Gemista, is a great vegetarian entrée that will make your meat eaters just as happy.
“Everyday Greek cooking becomes even more special when shared,” she said. “[Gemista is] perfect for summer picnics, when you’re looking for something more than sandwiches.”
Vegetable Stuffed Tomatoes: Gemista
Cut the tops off 8 beefsteak tomatoes, keeping the tops for later. Scoop out all the insides into a bowl.
Sprinkle the insides of the tomatoes with a little salt and set them upside down on some paper towels to drain.
Peel 1 small eggplant and 2 small zucchinis, then finely dice them along with the flesh from the tomatoes.
Grate 1 small onion and 2 garlic cloves.
Heat 1/3 cup of olive oil in a pan and sauté the onion for 3-4 minutes until softened.
Add the garlic, tomato and zucchini flesh and cook over high heat for 10 minutes, stirring frequently.
Remove from heat, stir in 2 cups of medium-grain rice, 1/2 cup of chopped fresh mint, 3 tbsp of tomato paste, 1 Tbsp of ketchup, 1 tsp of oregano and 1/4 tsp allspice. Season with salt and pepper.
Preheat the oven to 350°F.
Place the tomatoes in a large ovenproof dish. Fill the tomato shells 3/4 full with the rice mixture and replace their tops.
Peel 2 potatoes, cut them into wedges, and place them between the tomatoes, using them to support any unstable tomatoes.
Pour 1 cup of tomato juice mixed with 1 cup of vegetable stock into the dish and drizzle 1/3 cup of olive oil over everything.
Sprinkle with salt and pepper.
Cover tightly with aluminum foil and bake for 1 1/2 hours.
Remove the foil and bake for an additional half an hour.
It may be necessary to add more tomato juice if it looks like it’s drying out.
Serve at room temperature.
Kali oreksi! Bon appétit.
