SUMMER PICNICS MADE EASY

Cal & Gary’s Traditional Baguette

Founders & Farmers Pies

Kale and Chickpea Salad with Cashew Tahini Dressing

Total Time: 20 minutes | Prep Time: 20 minutes

Ingredients:

¾ Cup Toasted Cashews

½ Cup Ice Cold Water

1 Clove Garlic, peeled and crushed 3 tbsp White Condiment

2 tbsp Cilantro, chopped 2 tbsp Olive Oil

How To Make It:

Start by pulsing ½ cup of the cashews in a food processor or high speed blender until it’s almost powdered. Add ice cold water and blend into a paste. Then, add the garlic, white condiment, tahini, cilantro, salt and blend well. While the food processor is running, slowly add olive oil to emulsify. Set the remaining ¼ cup cashews aside. Clean the kale and discard stems, tearing leaves into bite sized pieces. Massage the kale with your hands for minute until its softened. In a large bowl combine kale, drained chickpeas, sliced radishes and cherry tomatoes and dress with cashew tahini dressing until evenly coated. Top with shredded carrot and reserved cashews.

Cal & Gary’s Italian Meats

Cal & Gary’s Portuguese Tarts

Founders & Farmers Tortillas

GARY’S ORGANIC CHICK PEAS 398ML

Founders & Farmers Pulled Pork in BBQ Sauce

1049 ea

Founders & Farmers Slider Buns

Cal &

Gary’s

Sparkling Water

CAL & CAL & GARY’S WHITE CONDIMENT 500ML

MODENA 250ML | FOUNDERS & FARMERS ALMONDS

GARY’S CASHEWS ROASTED 200G PASTA ORECCHIETTE 500G”

Cal & Gary’s Organic Kombucha

Cal & Gary’s Empanadas

Artisan Pasta and Quinoa Tabouleh Salad

Serves 4-6

Total Time: 35 minutes Prep Time: 20 minutes

Cook Time: 15 minutes

Ingredients: 500g orecchiette pasta, cooked

1 Cup tri colour quinoa, cooked

1 Cup finely chopped parsley

1 Cup cherry tomatoes, cut in half

1 Cup cucumber, ¼” dice

¼ Cup red onion, ¼” dice

How To Make It: Start by cooking your quinoa and pasta separately, according to the package instructions. Drain and rinse the pasta and cool both to room temperature, keeping separate.

½ Cup olive oil

2 Tbsp finely chopped fresh mint

¼ Cup white condiment

1 Tsp sea salt

Cal & Gary’s Balsamic Glaze

1 Cup crumbled feta

Blanched almonds, toasted Salt and pepper

Toast your almonds in a 350 degree oven for about 5-7 minutes, until lightly brown. Keep a close eye, once they start to colour they can burn very quickly. Chop your parsley, mint, salt and vegetables and mix with olive oil and white condiment. Stir in cooled quinoa. Mix quinoa tabouleh with the cooked pasta, adding a splash more olive oil if needed. Drizzle generously with balsamic glaze and top with toasted almonds and crumbled feta.