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Perfect picnic recipes with Chef Nancy

Taste and Savor's Nancy Waldeck shares picnic recipes on 'Atlanta & Company'
Taste and Savor's Nancy Waldeck shares picnic recipes on 'Atlanta & Company'

Get in the picnic spirit with Chef Nancy!

Taste and Savor's healthy chef and "partyologist" Nancy Waldeck shared the perfect picnic spread for the summer ahead.

Check out her recipes and smart tips below and tag A&C in a picnic pic on our Facebook page or tweet/tag @atlandco to be featured!

Five Best and Worst Things for a Picnic:

WORST

Ice Cream

Mayonnaise Salads

Chocolate

Anything you have to cut on your plate

Dairy like soft cheeses, yogurt, cream

Fish – even smoked fish like Salmon

BEST

Hand held foods – chicken legs/wings, wraps

Salads served up in edible containers

Veggies and Hummus

Granola bars or sturdy cookies

Foods perfect for standing and munching

Farro Pesto Salad in Tomatoes

½ Cup “Store Bought” Pesto

2 TB Lemon Juice

2 TB Olive Oil

1 Cup Chopped Kalamata Olives

8 Mozzarella Balls Quartered

2 Handfuls Arugula

8 OZ Cooked Farro or Quinoa

Sea Salt and Freshly Ground Black Pepper

Small Round Tomatoes, hollowed out

Whisk the Pesto, lemon juice and oil together in a large bowl. Add the farro, tomatoes, cheese and arugula. Toss well and season to taste with salt and pepper. Stuff into small tomatoes.

Taste and Savor's Nancy Waldeck shares picnic recipes on 'Atlanta & Company'

Curried Cauliflower, Avocado and Chickpea Pockets

1 TB Garam Masala

1 Tsp Coconut Sugar

1 TB Lemon Juice

3 TB Olive Oil

½ Tsp Sea Salt

¼ Tsp Red Pepper Flakes

1 ½ Can (15 OZ) Chickpeas, Rinsed and Drained

1 Bag (12 OZ) Cauliflower Florets, Microwaved for Three Minutes

½ Cup Chopped Cilantro

1 Large Avocado, Sliced

1 Cup Baby Spinach

Whisk together the garam masala, coconut sugar, lemon juice and oil in a bowl. Add the chickpeas and cauliflower. Let sit overnight in the fridge (or at least a couple of hours).

Remove and stir in cilantro.

Stuff a pita pocket, first with the spinach, then avocado and finally the chickpeas and cauliflower.

Taste and Savor's Nancy Waldeck shares picnic recipes on 'Atlanta & Company'

Mojito Fruit Salad

3 TB Chopped Mint

¼ Cup Lime Juice

2 TB Honey

A Large Bowl of Fresh Chopped Fruit, Melon or Berries

Whisk together the chopped mint, lime juice and honey in a large bowl. Add the fruit and stir to coat the fruit with the dressing. If desired, serve in an orange shell.

What to bring to Drink?

Wine in a can! Perfect to enjoy on the picnic – no wine snobs allowed. Use a straw and think light. In order to be refreshing in the sun – you’ll want it chilly. Any rose or white, light reds like pinot noir or Grenache – leave the cabernet sauvignon for inside dining.

Before You Leave, Check This Out