Scrumptious Summer Picnic Sides

from Milford Living Summer 2023

farm to table Farmer’s Markets

Summertime is here, and with it one of our favorite pastimes, the backyard picnic! While hot dogs and hamburgers often take center stage, nearly everyone can agree that the side dishes are really the stars of the show. They stand at the ready, prepared to delight picnickers with their tasty flavors and textures.

Some of our writers here at Milford Living shared recipes for their favorite picnic sides, and we hope you enjoy them!

THE SHORELINE CHEF’S SUMMER GAZPACHO

Shaileen’s favorite was also one of her late husband’s favorites, a crowd-pleaser using some of summer’s bounty. It’s a delicious cold soup and is perfect to bring to a picnic!

INGREDIENTS:

1 quart tomato juice

1 large or 2 medium ripe tomatoes

1 green bell pepper, seeded

1 cucumber, partially peeled (I do vertical stripes) and seeded

1 large clove of garlic

DIRECTIONS:

1. Pour tomato juice into serving bowl

1/2 a small red onion

1 cup red wine vinegar

1/2 cup extra virgin olive oil

Juice of 1/2 a lemon

Salt, pepper, and hot sauce to taste

2. In food processor pulse tomato, bell pepper, cucumber, garlic, and onion separately and add each to tomato juice. (These items can also be handchopped and added to the bowl.)

3. Stir in red wine vinegar, olive oil, and lemon juice.

4. Add salt, pepper, and hot sauce to taste.

5. Cover and refrigerate for at least an hour to let flavors blend. (Can be refrigerated for several days)

6. Serve cold with optional dollop of sour cream or plain yogurt and a crouton on top.

SUSAN GLENNON’S WHEAT BERRY EDAMAME SALAD

Adapted from a recipe by Pompeian Olive Oil, Susan’s favorite is a very forgiving recipe that can be adjusted for ingredients you have on hand.

INGREDIENTS:

6 cups water

1 cup dry wheat berries, farro, kamut, or similar grain (I use Bob’s Red Mill grains)

DIRECTIONS:

1. In a large saucepan, combine water and wheat berries/ grain and bring to a boil.

2. Reduce heat, cover, and simmer about 60 minutes or until wheat berries are tender.

1 can of black beans, rinsed and drained

1 bag frozen corn**

1 yellow, red, or orange pepper, chopped**

1 cup chopped grape

3. Place in a strainer and run under cold water to cool quickly, drain well.

4. Combine the wheat berries with the remaining ingredients in a bowl. Adjust vinegar, tomatoes

1 chopped red onion – more or less to personal preference

1 1/2 (more or less) cup frozen, shelled edamame, thawed** olive oil, salt, and pepper to taste.

5. Serve immediately or cover and refrigerate up to 8 hours in advance.

** Trader Joe’s frozen Soycatash in place of these individual ingredients is a great time saver!

2-3 Tbsp. red wine vinegar

2-3 Tbsp. olive oil (or Extra Virgin Olive Oil)

Salt and black pepper to taste

CINDY PAPISH GERBER’S TANGY, NO-MAYO POTATO SALAD

With red onion, parsley, and lime, this is a is a long-time family favorite, adapted from a good friend who grew up in Peru.

Prep time: 10 minutes. Cook time: 20 minutes. Total time: 30 minutes Makes 6 side dish servings. Can easily be doubled for a crowd.

lb. bag organic red potatoes, scrubbed, cut into bite-size pieces

Tbsp. extra virgin olive oil medium red onion, thinly sliced

Place potatoes in a large pot. Add cold water so that it’s 2 inches above the potatoes. Bring water to a boil and add salt. Cook potatoes until they are easily pierced with a knife, about 10 - 12 minutes. Drain and rinse with cold water. Allow potatoes to cool.

INGREDIENTS:

1 lb. of cheese tortellini

3/4 cup of pesto

2 cloves of garlic, minced

1/4 cup of olive oil

3-4 cups of cherry tomatoes, halved

DIRECTIONS:

1. Cook the tortellini according to package instructions. Drain and rinse with cold water to stop the cooking. Let it cool down.

2. Toast the pignoli in a dry skillet for about 3 minutes, shaking the pan and stirring until the nuts are golden brown. They burn easily! Remove and transfer to a plate to stop the cooking.

1/4 cup of toasted pignoli nuts

1/2 cup grated parmesan cheese

Salt & ground pepper to taste

2. Place onions in a large bowl. Add vinegar, olive oil, a little salt, and the juice of the lime. Mix well and allow to marinate for 10 minutes.

3. Smash the garlic with a press or knife, add half a pinch of salt and

1/3 cup parsley, minced

1½ garlic clove

1½ Tbsp. or more kosher salt

1½ tsp. fresh ground black pepper

1/4 tsp. paprika some parsley leaves. Add a little olive oil and mash everything until you get a paste.

4. Add the potatoes to the bowl with marinated onions. Add garlic paste and plenty of finely chopped parsley. Mix, adjusting salt and pepper and more lime to your taste. Sprinkle some paprika on top.

5. Allow the salad to rest at room temperature for about 30 minutes before serving. Can be covered and stored in the refrigerator for 3 days.

3. In a mixing bowl, combine pesto, minced garlic, and olive oil. Mix well until creamy.

4. Add cooled tortellini to bowl and toss until pasta is fully coated