Our Team's Recipes for National Picnic Month
Summer is the time for picnics and in this week's blog, the Bagwell & Bagwell team has pulled together a menu of our favorite recipes for National Picnic Month; there’s something for everyone!
Clark - Cold Sesame Noodles
Ingredients
1/2 cup soy sauce
1/4 cup sesame oil, toasted
6 TBS rice wine vinegar
3 TBS sugar
2 TBS dry sherry
Red pepper flakes
18 oz box thin spaghetti, cooked al dente, drained
Green onions, chopped
Optional Toppings: Shrimp (chopped), ham, peas, whatever your heart desires.
Instructions:
Mix sauce together with all the ingredients except noodles and green onions. Warm in the microwave until sugar is somewhat dissolved.
Pour sauce over noodles and let come to room temperature.
Refrigerate.
Rotate to let noodles drink up sauce.
Serve cold with sliced green onions on top.
Sarah - Tomato “Shortcake” with Whipped Ricotta
Originally by Cathy Roma
Ingredients
Slow Roasted Tomatoes
8 plum tomatoes, halved lengthwise and seeds removed
3 Tbsp extra virgin olive oil
6 fresh thyme sprigs
3 garlic cloves, minced
1 tsp sugar
kosher salt and pepper
Parmesan Black Pepper Drop Biscuits
2 1/2 cups all purpose flour
1 Tbsp baking powder
1 tsp sugar
1 tsp kosher salt
1 tsp freshly ground black pepper
1/3 cup parmesan cheese, grated
4 oz unsalted butter (1 stick), very cold and diced
1 cup heavy cream
2 Tbsp unsalted butter, melted
Whipped Ricotta
15 oz ricotta cheese
1 Tbsp heavy cream
1/2 tsp kosher salt
1 tsp lemon zest
drizzle of good olive oil
Garnish
1 bunch fresh basil, torn
Instructions:
Slow Roasted Tomatoes
Line a baking sheet with parchment paper and preheat the oven to 300 degrees.
Arrange the tomato halves, cut side up on the baking sheet. Drizzle with olive oil and scatter thyme sprigs, garlic and sugar over them. Season with salt and pepper.
Roast until the tomatoes are wrinkled and caramelized, 1 1/2 -2 hours.
Parmesan Black Pepper Drop Biscuits
Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
Whisk together the flour, baking powder, sugar, salt, pepper and parmesan. Add the butter and mix with your fingers until you have coarse meal.
Stir in the cream until just combined.
Use an ice cream scoop or 1/4 measuring cup and drop heaping scoops onto the prepared sheet at least one inch a part. (You will have 8 biscuits.) Brush with the melted butter.
Bake until risen and golden brown, about 20-22 mins. Cool on a wire rack.
Whipped Ricotta
Combine all of the ingredients (except olive oil) in a food processor. Whip until creamy and smooth, about 1 minute. Drizzle with olive oil.
To Serve
Split a biscuit in half. Lay two tomato halves on the bottom biscuit half, top with a heaping spoon of whipped ricotta and a sprinkle of torn basil leaves. Top with top biscuit half and serve.
Samantha - Broccoli Bowtie Pasta Salad
Originally by Danelle at Let’s Dish
Ingredients
8 ounces farfalle (bow-tie) pasta
1 cup mayonnaise
1/4 cup sugar
1/4 cup diced red onion
1/4 cup red wine vinegar
1 teaspoon salt
4 cups fresh broccoli floretes, chopped small
2 cups seedless red grapes, halved
1 cup chopped pecans, toasted
6 cooked bacon slices, crumbled
Instructions:
Prepare pasta according to package directions. Rinse with cold water and drain.
Whisk together mayonnaise, sugar, red onion, vinegar and salt in a large bowl.
Add broccoli, pasta, and grapes, and stir to coat. Cover and chill 3 hours. Stir bacon and pecans into salad just before serving.
Angie - Rainbow Fruit Kabobs
Originally by Holly at Spend with Pennies
Ingredients
12 wooden skewers, 6"
12 cups watermelon cubed
12 cups pineapple cubed
12 cups cantaloupe cubed
12 strawberries
3 mangoes peeled and cubed
12 blackberries
3 kiwi peeled, halved and sliced
Fruit Dip
4 ounces strawberry yogurt
4 ounces whipped topping
Instructions:
Thread fruit onto wooden skewers.
Combine fruit dip ingredients and stir well.
Place skewers on a serving platter with dip.