This month we wanted to feature some vegetarian dishes perfectly suited for a picnic or – you guessed it – a day on the water. Ready to make your mouth water are the following recipes:
– Presto Pesto Salad
– Corn- Not-On-The-Cob Rice Salad
– Grown-up Ice Slushies
What, you say? Grownup Slushies aren’t a dish? No matter- they are tasty and portable! These dishes are easy to prepare, easy to transport, and easy to enjoy. So be prepared for your mouth to water. Print off and prepare these delicious recipes to dazzle your family on your next outing. p.s. Not only are these delicious dishes perfectly portable, they are also filling and nutritious.
Presto Pesto Salad
Courtesy of MoreThanBurntToast and based off Cooking Light.
For the Pesto:
3 cups packed fresh basil
1 cup packed fresh parsley
1 – 2 garlic cloves, chopped
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup pine nuts, toasted
1/2 cup olive oil
1/2 cup grated Parmesan
For the Salad:
1 pound gemelli or other short pasta
1 cup plain 2% Greek yogurt
2 pints cherry or grape tomatoes, halved
1. To make pesto: In a food processor puree basil, parsley, garlic, lemon juice, salt, pepper and pine nuts until smooth. With motor running, add olive oil and process until a thick paste forms. Add Parmesan and pulse twice. Season with more salt and pepper, if desired.
2. To make salad: Cook pasta according to package directions until al dente. Drain and run under cold water to stop cooking.
3. In a large bowl, combine pesto and Greek yogurt and stir until well blended. Add cold pasta and toss to coat with dressing. Top with tomatoes. Serve salad at room temperature or cover and refrigerate to serve chilled.
Not-On-The-Cob Corn Rice Salad
Delicious and easy to prepare… what more could one ask for?
Courtesy of Better Home & Gardens
4 ears fresh corn
1 1/2 cups cooked rice, cooled
1 pintcherry or grape tomatoes, halved
1 cup fresh arugula
1 small red onion, cut in thin wedges
1 jalapeno pepper, thinly sliced
2 tablespoons rice vinegar or red wine vinegar
2 tablespoons olive oil
1. Husk corn and remove silk with a stiff brush; rinse. Cook corn in boiling, lightly salted water for 3 minutes. Remove corn; let cool. Cut corn off the cob in planks (see note).
2. Combine cooked rice, tomatoes, arugula, onion and jalapeno pepper. Transfer to serving bowl; top with corn.
3. Drizzle with vinegar and olive oil. Season to taste with salt and pepper. Serve at room temperature.
Courtesy of TheScentOfGreenBananas blog.
This doesn’t even have a set recipe. Let your imagination run wild with flavor combinations. Featured on this photo from let to right: Sweetened red bean (anko) with crushed ripe strawberries and milk, pineapple juice with lychee fruit, traditional sicilian chocolate gelato, limeade with pomegranate seeds and mint, and young coconut juice with bits of coconut and lime zest. I mean, how can you go wrong with this stuff?? (p.s.: You can’t).
Other luscious combinations I thought of: Orange and cream with flower water, root beer float (with Blue Bell’s Homemade Vanilla ice cream flavor… yes it makes a difference!), raspberry and chocolate, white chocolate and crushed pistachio, peach nectar, piña colada (coconut cream, pineapple juice).
If you can’t find slushy bags, you can use ziplock baggies or even pudding cups with little spoons frozen in place.
And there you have it: not one, not two, but THREE awesome items to create healthful, tasty meals and snacks on the water. Have fun!
What other flavor combinations do you recommend for the Grow-up Slushies?