STILL TIME FOR A PICNIC
MENU

Grilled or Broiled Cornish Hens with Herb Marinade

Long Grain and Wild Rice and Almond Salad

Green Bean/Tomato/Red Onion Salad

Watermelon or other summer fruits

Brownies and Cookies

Sangria, Wine, Ice Tea, Soft Drinks

Here's a switch from the usual monthly menu and recipes.....NO RECIPES NECESSARY! 

This is a chance to use your culinary intuition and cooking skills - to cook without using a  recipe and just use your taste buds, and previous experiences in the kitchen.  I'll describe each dish in as much detail as I feel you'll need, but I won't give you any amounts - just be guided by your intuition and how many guests you'll be feeding of course!   E-mail me if you have any questions.  Just remember some of the basics of food safety - clean hands at all times, use different (or re-washed) equipment (knives & cutting boards) for raw and cooked foods and keep cold foods cold and hot foods hot when transporting foods to your picnic site!

Grilled or Broiled Cornish Hens with Herb Marinade

The Cornish Hens should be split in half - usually one half is sufficient per portion unless your guests are big eaters!
The marinade can be a simple oil & vinegar dressing such as Newman's Own Olive Oil & Vinegar salad dressing and add chopped fresh herbs (basil, rosemary, oregano) to the dressing.

 Marinate the hens for 3 or 4 hours in a covered glass dish or a large zip-lock bag in the refrigerator. Grill or broil hens - just be certain the internal temperature of the fully cooked hens reaches 165°F 

Long Grain/Wild Rice and Almond Salad

Cook long grain and wild rice mix according to package directions. Spread cooked rice on a sheet pan or cookie sheet to cool.  Toast almond slices in a non-stick skillet and add to rice.  Transfer rice to a mixing bow and add small dice of one tomato, 3 scallions, handful of chopped parsley - for a little kick you can add a finely diced jalapeño pepper (without the seeds and white membrane)  Dress with oil & red wine vinegar or olive oil & fresh lemon juice - whichever taste you like best.

Green  Bean, Tomato, Onion Salad

Cook whole green beans (or thin haricots verts)  and cool in an ice water bath.  Dry beans well and put in a salad bowl.  Add ripe tomato wedges (preferably Heirloom tomatoes from the greenmarket nearest you!)  and red onion or Vidalia onion sliced into half-moon pieces.  A basic red wine vinaigrette or Balsamic vinaigrette from Newman's Own is perfect - or make your own basic vinaigrette by whisking together vinegar, mustard, salt & pepper and slowly whisking in a good quality extra virgin olive oil until the taste of the vinaigrette suits your palate.

FOR DESSERT:

Watermelon or other summer fruits - cut into wedges and served in an attractive way on a large platter with brownies and assorted cookies - purchased from your best local bakery.