| eat & drink |
The
Perfect
Picnic
It’s picnic season! Grab your friends, family, and pets for an al fresco feast. Whether you want to make the meal yourself or grab grub to go, we have you covered. Keep reading for everything you need to make your next open-air occasion a success.
MUST-MAKE Recipes COMPILED BY MEGAN WISKUS
Impress your pals by making one (or all!) of the following recipes that are portable, easy to prepare, and best served with sunshine.
Pasta Salad Recipe by Sonya Keister of The Rustic Fork, Folsom, therusticfork.com • 8 oz. (2 cups) elbow macaroni
• 2 cloves garlic, diced
• ½ cup mayonnaise
• 1, 5 oz. package diced pancetta
• 1/3 cup Parmesan cheese, grated • *1 small Fresno pepper, diced • 1 tsp. Dijon mustard
• 2 tbsp. olive oil
• ½ tsp. sea salt
• 1 cup fava beans** (shelled and blanched) or edamame
Cook the pasta according to package instructions. While cooking, whisk the mayonnaise, cheese, mustard, and salt together in a large bowl. Once the pasta is cooked to al dente, drain and immediately toss with the mayonnaise mixture. (The noodles will soak up the mixture better if they’re hot.) In a medium sauté pan over medium heat, add the olive oil for about 30 seconds. Add the pancetta and cook low and slow until crisp and all the fat is rendered. Add in the pepper and garlic, and cook for 30-60 seconds. Remove from heat and pour mixture, including the oil, over the pasta. Fold in the fava beans or edamame and taste for seasoning. Refrigerate until ready to serve. Note: Salad can be made up to one day ahead of time to let flavors meld. *Can be substituted with a pinch of crushed red pepper flakes. **About 1 lb. of fresh fava beans. Remove from their pods then blanch in simmering water. Drain, cool, and remove the beans from their shells.
Crab Roll
SET THE SCENE: Crab Roll photo by Dante Fontana. Pasta Salad photo courtesy of The Rustic Fork.
Locations
The setting is almost as important as the people and provisions. Here are some of our favorite places to post up. Kalithea Park, El Dorado Hills Willow Creek Recreation Area, Folsom John Kemp Park, Folsom Lions Park, Placerville Marshall Gold Discovery State Historic Park, Coloma Cronan Rach Trails Regional Park, Coloma Diamond Oaks Park, Roseville
Recipe by La Provence Restaurant & Terrace, 110 Diamond Creek Place, Roseville, 916-789-2002, laprovenceroseville.com • 8 oz. high-quality crab • 2 tbsp. celery leaf, rough chop • 1 tbsp. small red onion, diced • 1 tsp. chervil, finely chopped • 1 tsp. dill, finely chopped • Juice of 1/4 lemon • 3 tbsp. aïoli • Salt and pepper, to taste • 1 fresh French roll • 1/2 cup romaine lettuce, julienned • 1 ripe tomato, sliced Add ingredients thru aïoli to a small chilled bowl. Mix with a wooden spoon, taking care not to over stir. Season to taste with salt and pepper. Cut the French roll and put the lettuce on the bottom half, followed by the tomatoes and crab salad. Cover with top of French roll. Cut in half and keep cold until reaching your picnic locale.
Royer Park, Roseville Peter Hill Heritage Park, Rocklin APRIL 2020 |
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