Monday, April 19, 2010

National Picnic Day


Gourmet Picnic Lunch for Two

Serves 2

INGREDIENTS

Prosciutto and Fig Jam Sandwich

1/2 pound fresh figs, quartered

1 tablespoon water

1/8 cup sugar

Pinch salt

4 ounces prosciutto

6-8 fresh arugula leaves

Lemony Three-Bean Salad

1 cup fresh green beans, cut into 1 1/2-inch pieces

1/4 cup cooked or canned pinto beans

1/4 cup cooked or canned black-eyed peas

2 tablespoons fresh lemon juice

3 tablespoons extra virgin olive oil

1 tablespoon Dijon mustard

3/4 teaspoon salt

Fresh black pepper, to taste

Gingered Fruit Salad

1/4 cup boiling water

1 tablespoon sugar

1 1-inch piece fresh ginger, sliced thinly

Pinch salt

1/2 cup diced pineapple

1/2 cup diced honeydew melon

1/2 cup strawberries, halved

2 tablespoons fresh mint leaves

DIRECTIONS

Prosciutto and Fig Jam Sandwich

1. In a medium pot set over medium-high heat, bring figs, water, sugar and salt to a boil. Stir until thick. Bring to room temperature and then refrigerate for at least an hour.

2. To assemble sandwich, spread one side with cooled fig jam, arrange ½ of the prosciutto on top, finish with the arugula leaves and close.

Lemony Three-Bean Salad

1. Bring a medium pot of salted water to a simmer. Add beans and cook until bright green but still crisp, 1-2 minutes. Add to a large bowl with the pinto beans and black-eyed peas.

2. Whisk together lemon juice, olive oil, Dijon mustard, salt and pepper. Toss with beans, at least 15 minutes before serving.

Gingered Fruit Salad

1. In a small bowl, mix hot water, sugar, ginger and salt. Allow to steep for 15-20 minutes. Stir and then strain to remove ginger.

2. In a large bowl, toss fruit with dressing and mint leaves.


Printable Recipe

 

Written by and starring: Jess Hulett
Producer: Mike Stickle
Editor: Jennifer Hobdy
Food Photographer: Anita Aguilar

Executive Producer: Pamela Canales
Executive Producer: Karen Jackovich
Executive Producer and Creator: Mike Stickle

All photography by Anita Aguilar. “Meet Jess” photo of Jessica Hulett by Linus Gelber.