I am pleased to report that I have a bit of a culinary reputation in town...a very wee bit, but I'll take it. Recently my daughter was asked to write an article about things folks can do in and around Groton during the summer for the local newspaper. She featured some of our great trails and conservation properties and suggested that I write up a menu for a picnic! I hope you get to read her article in the Groton Herald and I hope the menu inspires you to eat, drink and be merry in the great outdoors!
Main Streets and Back Roads of Groton Picnic
Featuring:
BLAST Sandwiches (Bacon, Lettuce, Avocado and Sundried Tomato): Makes 2 hearty sandwiches
Ingredients:
½ pound Bacon or 8 thick slices (bake on a broiler pan in a 400* oven for 15-18 minutes, turning the rack half way through cooking time
A large handful of Red or Green Leaf lettuce or Arugula (if you prefer a peppery note to your greens)
1 Ripe Avocado, peeled and sliced (about 6-8 slices)
½ cup julienned Sundried Tomatoes packed in Olive Oil (reserve some of the oil for dressing the sandwich)
2 tablespoons light mayonnaise
Sliced beefsteak tomatoes (optional…but highly recommended!)
4 slices sourdough or multigrain bread, toasted
Dill pickle spear, garnish
Method:
Cook bacon as directed above. Allow to cool.
On two of the slices of toasted bread, drizzle a small amount of the reserved sun-dried tomato oil. On each of the other two slices, spread one tablespoon of light mayo.
On the oiled bread, layer the sundried tomatoes evenly over both slices. Top with arugula (or your lettuce preference).
Next, layer on the bacon, evenly dividing between the two sandwiches.
Top this layer with the sliced avocados.
Add another layer of greens and top this with optional fresh tomato slices.
Place remaining bread, with mayo side on the lettuce or tomatoes.
Slice sandwich in half and secure with a long food pick, if necessary.
Serve with dill pickle spears and your favorite chips!
For a healthier crunch to go along with your sandwich, try Food Should Taste Good Sweet Potato Chips. Available at Donelan’s and other area grocers.
Beverage: Lavender Lemonade
Ingredients
½ to 1 cup sugar (depending on how sweet you like your lemonade)
¼ cup lavender (stems and buds), plus additional for garnish*
1 cup fresh lemon juice (from about 6 lemons)
1/4 cup fresh lime juice (from about 2 limes)
Fresh mint for garnish
Method
In a large saucepan, bring one gallon of water and the sugar to a boil. Remove from heat; add lavender buds and lemon and lime juices. Cool to room temperature, strain, and chill. Serve on ice, with additional lavender and mint for garnish.
Apple, Cucumber, Carrot and Radish Slaw with Honey- Poppy Seed Dressing (serves 2-4)
Ingredients
2 large Granny Smith apples, cored and cut into match stick sized pieces (julienned)
Juice of ½ lemon 1 large carrot, peeled and grated
1 large English cucumber, halved, seeded and julienned
3 large radishes, grated
Pinch of salt and pepper to taste
Method:
In a large bowl, combine all the slaw ingredients and toss with lemon juice to prevent browning. Season lightly with salt and pepper. Lightly drizzle 1/2 cup of the honey-poppy seed dressing over slaw, adding more to your taste, if desired.
Honey-Poppy Seed Dressing: In a mason jar, mix the following and shake vigorously before drizzling over the slaw.
¼ cup apple cider dressing ½ cup safflower oil
¼ cup honey 1 tablespoon poppy seeds
½ shallot minced ¼ tsp. fresh ground pepper
½ tsp. mint minced (optional)
Zucchini Spice Cake with Cinnamon Icing
Ingredients
1 cup all-purpose flour ¾ cup whole wheat flour
1 ½ tsp. baking powder ½ tsp. baking soda
½ tsp. ground cinnamon, ½ tsp. ground cloves, ½ tsp. freshly grated nutmeg
¼ tsp. freshly grated black pepper, ½ tsp. salt
¾ cup unsalted butter ½ cup sugar ½ cup packed dark brown sugar
1 whole egg 2 egg whites ¼ cup unsweetened applesauce
1 ½ tsp. vanilla extract 2 cups unpeeled shredded zucchini
1 cup flaked coconut ½ cup chopped pecans (optional)
Method
Preheat the oven to 350*. Sift together flour, baking powder, soda and spices and set aside. Cream butter in a large bowl with a mixer. Beat in the sugars. Add eggs, applesauce, and vanilla. On low speed, add the flour mixture and mix until smooth. Remove bowl from mixer and by hand mix in the zucchini, coconut, and nuts, blending well. Spread in a buttered, parchment lined 9”x13” baking pan. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool completely and frost with Cinnamon icing (recipe below).
Cinnamon Icing
2 cups confectioners’ sugar 3 tbsp. milk 1 tsp. vanilla extract
1 ½ tbsp. softened butter 2 tsp. ground cinnamon
Beat all the ingredients in a small bowl until smooth.
Bon appetite!
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