21 of UMD’s Favorite Picnic Recipes

for webpageJuly is National Picnic Month! To celebrate, The Farmers Market at Maryland asked for the best picnic recipes from the UMD community featuring seasonal ingredients that can be purchased at the market.

One recipe was chosen at random to win a picnic basket full of market goodies. Congrats to Cecile Parmentier-Line, who submitted the Farmers Market Salad recipe, on winning the basket.

basket_cropped

Thank you to our vendors and DOTS for donating the prize goodies and basket.

Thanks to everyone who shared your yummy recipes with us. Browse the submitted recipes below.

Happy picnicking, Terps!

photo 3

Congrats, Cecile!

Zucchini Ribbon Salad
Fresh Zucchini Salad
Quinoa Roasted Corn & Black Bean Salad
Summer Sub Bowl
Quinoa Salad
Balsamic Grilled Vegetables
Strawberry Salad
Turkey & Apple Burgers
Grilled or Baked Zucchini Boats
Peach Salsa
Kale Chips
Mexican Street Corn
Jacked Cornbread
Fresh Peach Pie
Watermelon Gazpacho
Apple, Beet, and Carrot Slaw
Farmers Market Salad
Broiled Fresh Asparagus
Cucumber Tomato Salad
Summer Salad
Veggie Tortellini Salad

Zucchini Ribbon Salad
From the Kitchen of: Cheryl MacLean, College of Education
Prep time: 10 minutes

Ingredients:

  • Approximately 2-3 big zucchini. Can also use yellow squash.
  • Fresh basil and/or mint
  • 1 lemon
  • Olive oil
  • Vinegar
  • Salt and pepper

Directions:

  1. Using a vegetable peeler, remove the skin of the zucchini/squash. Then peel into long ribbons.
  2. Put the ribbons in a bowl, add olive oil to coat, a splash of vinegar, salt, pepper, some fresh basil or mint, and some fresh-squeezed lemon juice.
  3. Add crushed red pepper if you’d like.

Notes: This is a great idea for using up zucchini or yellow squash – and it’s refreshing and different. People tired of zucchini will love it!

Back to Top

Fresh Zucchini Salad
From the Kitchen of: Sandy Romeo, Geology

Ingredients:

  • 4 zucchini (thinly sliced)
  • Minced garlic, 1 tsp
  • 1 shallot or other onion
  • 1/2 to 1 red pepper, or orange or yellow peppers
  • Lemon juice
  • Olive oil
  • 2/3 cup toasted almonds
  • Fennel fronds (if desired)
  • Salt and pepper

Directions:

  1. Slice all the veggies thinly in a food processor and sprinkled them with some salt (to your own taste).
  2. Toast almonds in the toaster oven for a few minutes, put in food processor to chop.
  3. Mix lemon juice and olive oil with garlic, salt and black pepper. Pour over and enjoy.

Notes: We like it after it sits for an hour or so, but you can serve immediately. This recipe is an adaptation of Michael Symon’s Zucchini Crudo he made on “The Chew”.

Back to Top

Quinoa Roasted Corn & Black Bean Salad
From the Kitchen of: Beverly Carroll, Dining Services Good Tidings Catering
Serves: 10 to 15
Prep time: 30 min to 45 min

Ingredients:

  • 4 cups of water
  • 1 1/2 cups of whole wheat quinoa
  • 1 cup of pearl couscous
  • 1 can of Cuban Black beans
  • 1 1/2 cup of roasted corn, frozen
  • 1 cup of chopped celery
  • 1 cup of chopped Vidalia onion
  • 1 red, 1 yellow, 1 green and 1 orange pepper chopped
  • 3 tbsp of chopped garlic
  • 4 bay leaves
  • 2 tsp of oregano
  • 1/2 cup of olive or canola oil, whichever you prefer
  • 2 tbsp of cayenne pepper (more if you like it hot )
  • 1 tbsp of Montreal steak seasoning
  • 2 cubes of vegetable bouillon

Directions:

  1. In a large pot boil 4 cups of water with the vegetable bouillon. Add the quinoa, let boil for 10 minutes. Add the pearl couscous, 1/4 cup of the oil, garlic, bay leaves, oregano, cayenne pepper & Montreal steak seasoning.
  2. Stir all the ingredients and cover pot. Cook until all of the water has evaporated and the quinoa and couscous are fluffy. Stir often and keep heat low.
  3. In a sauce pan, saute the onions, peppers and celery with 1/4 cup of oil over low heat and cook until the onions start to turn a little brown.
  4. Drain most of the liquid from the black beans. Stir in the onions, celery, peppers, black beans and corn into the quinoa and cook on low heat for another 10 minutes or until the corn has thawed.
  5. Remove from heat. Put the salad in a serving bowl and let stand to cool for 15 to 20 minutes then refrigerate.

Notes: Make sure to loosen the quinoa before serving with a fork. You may also remove the bay leaves, but you don’t have to. This is a great vegetarian dish, but you can also add shrimp or chicken. You can also add more corn or beans and any other vegetables that you like.

Back to Top

Summer Sub Bowl
From the Kitchen of: Dianne Fox , School of Business
Serves: 4
Prep time: 20 minutes

Ingredients:

  • Farmers Market focaccia round bread OR sourdough boule
  • Farmers Market 1/2 red onion (or sweet onion)
  • Farmers Market 1/2 green and 1/2 yellow zucchini
  • Farmers Market 1/2 red or green bell pepper
  • Farmers Market 1/2 ripe tomato
  • Small handful 1/2 cup of Farmers Market spinach or salad greens
  • 3 tbsp balsamic vinaigrette salad dressing
  • 1 tbsp Italian seasoning spice
  • 2 tbsp hot and spicy mayo
  • 1/2 cup feta cheese (can substitute pepper jack)
  • Fresh basil leaf slices (optional)

Directions:

  1. Slice zucchini, onion, bell pepper very thin and put into large skillet on medium with balsamic vinaigrette and Italian seasoning. Mix and cook 15 minutes stirring constantly until onions are caramelized, bell peppers are soft and zucchini slightly browned, but not mushy. Even though the liquid should cook off in the skillet, pour everything into a colander and let sit ten minutes so mixture can drain and cool.
  2. Slice bread in half. If using a sourdough boule, removed some of the doughy middle until you have 1/2 to 3/4″ of bread as a shell. Spread hot mayo thinly on both sides and top with feta cheese. Top with tomato slices and spinach (or salad greens). Top with stir fried veggies. If desired, add fresh basil leaves.
  3. Put two sides together and with a very sharp bread knife, cut the entire loaf into individual servings.

Notes: It will a big hot yummy messy delight so provide plenty of napkins. You can eat right away but the sandwich is just as good if you wrap each serving tightly and leave it in the frig overnight. Make double of the cooked veggies and save the other half of the veggie mix to place cold on top of a salad for another meal the next day.

Back to Top

Quinoa Salad
From the Kitchen of: Gabriela Kocerha, The Graduate School
Serves: 4-6 as a side salad

Ingredients:

  • 3 cups water
  • 1.5 cups quinoa
  • 1/3 cup lime juice
  • 3 peppers (preferable one yellow, one red, and one orange)
  • Extra virgin olive oil, 1 tbsp
  • Minced garlic
  • Salt and pepper
  • Fresh Basil

Directions:

  1. Bring water to a boil in a medium to small-sized saucepan.
  2. Add quinoa to the pot along with garlic, salt, pepper, and olive oil.
  3. Reduce heat to simmering and wait until the quinoa is fully cooked and has absorbed all of the water about 15-20 minutes. TIP: If the quinoa is starting to burn, but it still appears to be very moist then remove from the heat and leave out uncovered to let the water evaporate.
  4. Chop up the peppers and wash the basil (often times bugs might be hiding in the basil, use either a veggies wash or vinegar to help you thoroughly clean the basil).
  5. In a serving bowl mix together the quinoa, peppers, basil, and lime juice.
  6. Add any additional olive oil, salt, and pepper to taste.

Notes: This salad tastes best at room temperature and can be out of the fridge for several hours, therefore making it a great picnic recipe.

Back to Top

Balsamic Grilled Vegetables
From the Kitchen of: Courtney Holder, Stamp Student Union
Serves: 7-9
Prep time: 30 minutes

Ingredients:

  • 2 Portobello mushrooms, cleaned and chopped into 1 inch pieces
  • Green beans, 12 ounces, trim ends and cut in half
  • Cherry tomatoes, 8 ounces (or 1 large tomato diced)
  • 1 Bell pepper, red or green
  • 1 Red onion, cut into bite-sized chunky pieces
  • Garlic cloves, handful, skins removed
  • Olive oil, few splashes
  • Balsamic vinegar, few splashes
  • Garlic salt, to taste
  • Paprika, to taste
  • Black pepper, to taste
  • Feta or your favorite cheese (optional)

Directions:

  1. Preheat grill to medium high heat. Toss all vegetables in a large bowl with enough olive oil and balsamic to coat evenly and thinly. Place all vegetables in a grill basket.
  2. Grill with the lid closed for about 15-20 minutes until the veggies are slightly charred, tender and cooked to your liking.
  3. Toss every few minutes to ensure even cooking.
  4. Use grilled veggies as a great side, toss with cooked pasta or put on a flatbread.

Notes: Chop vegetables so they are relatively similar sizes. Feel free to add your own favorite vegetables, but adjust cooking time for denser vegetables. Consider adding veggies to grill in batches according to cooking time needed. Squash, zucchini and asparagus are all great additions too! Adapted from FamilyFreshCooking.com.

Back to Top

Strawberry Salad
From the Kitchen of: Amanda Hall, Geographical Sciences
Serves:  6
Prep time: 25 min

Ingredients:

Salad

  • 1 package Ramen noodles, crushed, flavor packet discarded
  • Sliced almonds, 1/4 cup
  • Sunflower seeds, 1/4 cup
  • Butter, melted, 1/4 cup (1/2 stick)
  • Romaine lettuce, 1 head, washed and dried
  • Baby spinach, 5-ounce bag
  • Strawberries, 1 pint, hulled and thinly sliced
  • Parmesan cheese, 1 cup grated

Dressing

  • Sugar, 3/4 cup
  • Red wine vinegar, 1/2 cup
  • Vegetable oil, 3/4 cup
  • Paprika, 1/2 tsp
  • Salt, 1/2 tsp
  • Garlic, 2 cloves, minced

Directions:

Salad

  1. Preheat the oven to 400 degrees F.
  2. In a small bowl, mix the Ramen noodles, almonds, sunflower seeds and melted butter.
  3. Transfer to a baking sheet and toast in the oven, stirring occasionally, until browned, about 6-10 minutes. Remove from the oven and set aside to cool.
  4. Tear the lettuce and combine with the spinach, strawberries and cheese in a large salad bowl.

Dressing:

  1. Dissolve the sugar in the vinegar.
  2. Combine the oil, paprika, salt and garlic and then add to the sugar-vinegar mixture.
  3. Mix well and store in the refrigerator until ready to serve.

Just before serving, sprinkle the crunchy topping over the salad green and toss the salad with enough dressing to coat the greens.
Source: FoodNetwork.com

Back to Top

Turkey & Apple Burgers
From the Kitchen of: Isabella Moulton, English
Serves: 8
Prep time: 30 – 35 min

Ingredients:

  • Ground turkey, 1 lb
  • Onion, 1 cup, chopped
  • Garlic, 6 cloves, minced
  • Reduced fat mozzarella cheese, 1 cup,  shredded
  • Apple, 1 large, chopped fine
  • Mrs. Dash or salt, 1 tsp
  • Black pepper, 1 tsp
  • Fresh basil, 2 tbsp, chopped
  • Fresh oregano, 2 tbsp, chopped
  • Fresh parsley, 2 tbsp, chopped
  • Multigrain whole grain flat bread
  • Any desired burger toppings – lettuce, tomato, sweet peppers

Directions:

  • Mix all ingredients well.
  • Divide in 8 portions to make 8 burgers. Grill or bake at 400 degrees for 5-10 minutes.
  • Serve on bread with slices of tomato, lettuce, and grilled or raw sliced sweet peppers.

Back to Top

Grilled or Baked Zucchini Boats
From the Kitchen of: Erin McClure, Family Science
Serves: 4-8

Ingredients:

  • Zucchini, 4 large
  • Cherry Tomatoes, 1 pint
  • Parmesan cheese, 1/4 – 1/2 cup
  • Olive oil
  • Fresh basil
  • Salt and pepper

Directions:

  1. Wash zucchini. Make 1/2 inch slice vertically down the side of each zucchini
  2. Cut each slice in 1/2 (you can also leave off this step, but I find this makes the zucchini remain upright better)
  3. Brush or spray the zucchini with olive oil and sprinkle with small amount of salt and pepper.
  4. Cut cherry tomatoes in 1/2 and place face up on top of zucchini.
  5. Spray tomatoes with olive oil and sprinkle a little more salt and pepper on tomatoes
  6. Sprinkle parmesan cheese on zucchini boat and top with fresh basil (if desired).
  7. Grill for approximately 25 minutes (wrapped in aluminum foil) with last five minutes on top of foil but not wrapped OR Bake for 25 minutes at 350 degrees.

Back to Top

Peach Salsa
From the Kitchen of: Alison Whitty, Campus Recreation Services
Serves: approx 6

Ingredients:

  • Fresh peaches, 3
  • Red onion, 1/4 of small
  • Red bell pepper, 1/2
  • Jalapeno, 1 minced (if desired)
  • Fresh herbs, chopped (your preference – cilantro or mint)
  • Juice from 1/2 lime
  • Salt, to taste

Directions:

  1. Peel the peaches.
  2. Dice the first three ingredients.
  3. Combine with last four ingredients
  4. Let side one hour in fridge before serving.

Serving Suggestions:

  • Serve with corn chips.
  • Make fruit bruschetta by adding this on half a toasted baguette.
  • Top grilled salmon or other fish with the salsa.
  • Make a gourmet grilled cheeses – combine salsa with goat cheese or brie between two slices of bread.

Back to Top

Kale Chips
From the Kitchen of: Yen Lin, Cell Biology & Molecular Genetics
Serves: 3-4
Prep time: 10 minutes

Ingredients:

  • Kale
  • Olive oil
  • Sea salt

Directions:

  1. Wash kale and dry.
  2. Preheat oven at 450 degrees.
  3. Place on a baking tray.
  4. Spray olive oil and sea salt on kale.
  5. Bake for 10 mins.

Back to Top

Mexican Street Corn
From the Kitchen of: Aimee Lindsay, School of Public Policy
Serves: 4
Prep time: 17 minutes

Ingredients:

  • Sweet corn, 4 ears, husks removed
  • Corn oil, 2 tbsp
  • Mayonnaise, 1/2 cup
  • Chili powder, 1 tsp
  • Garlic salt, 1 tsp
  • Freshly ground black pepper
  • Lime, 1 quartered

Directions:

  1. Rub corn with oil and place on pre-heated grill pan, turning corn so all sides are charred, about 6 to 10 minutes.
  2. Meanwhile, mix together mayonnaise, chili powder, garlic salt, and black pepper.
  3. Remove corn from grill and brush with the mayonnaise mixture.
  4. Serve with lime quarters to squeeze over corn.
    Source: FoodNetwork.com

Back to Top

Jacked Cornbread
From the Kitchen of: Rizwan Malik, Nonprint Media Services
Serves: 15-20
Prep time: 1 hour and 15 minutes

Ingredients:

  • Butter, 1 cup melted (2 sticks)
  • White sugar, 1 cup
  • Eggs, 4
  • Cream-style corn, 15 ounce can
  • Jalapenos, diced (from Valencia’s Produce or Lydia’s Fields at Wheatland)
    • OR substitute the jalapenos for one of the spicy or savory flavored pickles at Phil’s Dills
    • If neither is available, 1/2 can (4 ounce) of diced green chile peppers can be used
  •   cheese, 1 cup shredded (or any cheese of your choosing – I find cheddar works, as do the Mexican blends in the dairy aisle)
  • All-purpose flour, 1 cup
  • Yellow cornmeal, 1 cup
  • Baking powder, 4 tsp (or 1.5 tsp baking soda)
  • Salt, 1/4 tsp
  • Old Bay/Cajun seasoning, or other seasoning of your choice

Directions:

  1. Preheat your oven to 300 degrees F. Lightly grease a 9×13 inch baking dish with cooking spray, olive oil, or any leftover melted butter.
  2. In a large bowl, beat together the melted butter and sugar. Beat in the eggs one at a time.
  3. Blend in the creamed corn, jalapenos/chiles, and Monterrey Jack cheese.
  4. Stir in the flour, cornmeal, baking powder, salt, and if applicable, seasoning. Stir until smooth. Pour the batter into the prepared pan.
  5. Bake in your now preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.

Notes: This is a great picnic/BBQ food that’s hearty and adds a nice twist on an old classic that people will both enjoy and be surprised by. The two tablespoons of seasoning is an approximation, I just found that it’s usually a good amount that adds flavor, but at the same time doesn’t get too overpowering. And I normally try to use a glass dish since I feel like it bakes more evenly.

Back to Top

Fresh Peach Pie
From the Kitchen of: Laura Nichols, Center for Leadership and Organizational Change
Serves: 8

Ingredients:

  • Saltine crackers, 28 rolled to a fine crumb
  • Egg whites, 3
  • Sugar, 1 cup
  • Baking powder, 1/2 tsp
  • Vanilla extract, 1 tsp
  • Chopped nuts
  • Fresh peaches, sliced
  • Whipped cream or Cool Whip

Directions:

  1. For crust, beat egg whites until they hold peaks. Gradually add sugar, fold in baking powder and vanilla, then saltine crackers.
  2. Butter a pie pan and line bottom with chopped nuts.
  3. Pour crust over nuts and bake at 325 degrees for 30 minutes. Cool.
  4. Slice peaches on top and cover with whipped cream. Chill.

Back to Top

Watermelon Gazpacho
From the Kitchen of: Sara Mosenkis, Graduate Student Legal Aid Office
Serves: 4-6
Prep time: 20-30 min

Ingredients:

  • Watermelon, 4lb yielding 5 cups coarsely chopped pieces
  • Fresh lemongrass, 1 stalk
  • Shallots, 3 tbsp chopped
  • Fresh ginger, 1.5 tbsp chopped
  • Garlic, 1 tbsp chopped
  • Olive oil, 1.5 tbsp
  • Green chili pepper, 1 small chopped
  • Lime juice, 2 tbsp
  • Salt, to taste
  • Cilantro, 1/4 cup chopped

Directions:

  1. Puree watermelon until smooth with an immersion blender or in a regular blender.
  2. Discard 1 or 2 outer leaves of lemongrass. Thinly slice and then mince lower 5-6 inches.
  3. Cook lemongrass, shallots, ginger and garlic in oil in 2 Qt heavy sauce pan over moderately low heat, stirring until golden brown – about 5 minutes.
  4. Add about 1/3 of watermelon mixture and simmer over moderate heat for 5 minutes.
  5. Remove mixture from heat, transfer to blender with chili, lime juice, and salt and blend until smooth. NOTE: may want to use ½ chili, taste for heat, add more if want hotter. Or remove the seeds from the pepper, which reduces its heat.
  6. Add remaining watermelon mixture and blend. Add cilantro and stir.
  7. Serve hot immediately or chill and serve cold.

Back to Top

Apple, Beet, and Carrot Slaw
From the Kitchen of: Erin Smith, Music Department

Ingredients:

  • Beets, peeled, grated*
  • Apple, grated (peeled or not)*
  • Carrot, peeled, grated*

*Equal parts

For every 1 cup of grated beets:

  • Fresh ginger, finely grated, 1/2 tbsp
  • Extra virgin olive oil, 1 tbsp
  • Apple cider vinegar, 1.5 tbsp

Directions:

  1. Whisk the ginger, olive oil, and vinegar together in a small bowl and set aside.
  2. In a large bowl, mix the grated beet, apple, and carrot together.
  3. Pour the ginger/olive oil/vinegar mixture over the beet/apple/carrot mixture and toss to coat.
  4. Chill.

Back to Top

Farmers Market Salad
From the Kitchen of: Cecile Parmentier-Line, Plant Sciences and Landscape Architecture

Ingredients:

  • Cucumber, 1 peeled, seeded and sliced
  • Red pepper, 1 seeded, cut into strips
  • Green pepper, 1 seeded, cut into strips
  • Potatoes, 5 small cooked, cooled and quartered
  • Red onion, 1 small, sliced
  • Celery ribs, 5 sliced
  • Cherry or grape tomatoes, 1  pint, halved
  • Feta, 1/2 cup crumbled
  • Green olives
  • Vinaigrette dressing, or dressing of your choice

Directions:  Mix all the ingredients, top with dressing and serve.
Adapted from recipe card by TRY-FOODS international.

Back to Top

Broiled Fresh Asparagus
From the Kitchen of: Mary Coughlin, Accounting and Financial Support

Ingredients:

  • Fresh asparagus
  • Olive oil
  • Parmesan cheese

Directions

  1. Place fresh asparagus from the farmers market on baking pan.
  2. Lightly cover with olive oil.
  3. Bake at 300 F for 20 minutes or until tender.
  4. Sprinkle fresh parmesan cheese lightly over the asparagus.

Back to Top

Cucumber Tomato Salad
From the Kitchen of: Scott Tjaden

Ingredients:

  • Cucumbers, 2-3 thinly sliced
  • Cherry tomatoes, 3 cups chopped in quarters
  • Extra virgin olive oil, 3 tbsp
  • Balsamic vinegar, 2 tsp
  • Dill, 1/4 cup
  • Salt and pepper, 2 tsp

Directions:

  1. Coat sliced cucumbers with salt and let sit for 20 minutes, then rinse.
  2. Mix cucumbers with chopped tomatoes, oil, vinegar and dill and salt and pepper to taste.
  3. Let sit 2-3 hours before serving.

Back to Top

Summer Salad
From the Kitchen of: Allison Fogel, Linguistics

Ingredients:

  • Kale, steamed
  • Arugula
  • Quinoa, cooked
  • Cherries, halved
  • Goat cheese, crumbled
  • Olive oil
  • Lemon juice
  • Balsamic vinegar
  • Salt, to taste

Directions:

  1. Combine olive oil, lemon juice, balsamic vinegar and salt to make a dressing.
  2. Toss dressing with arugula, quinoa and kale.
  3. Top with cherries and goat cheese.

Back to Top

Veggie Tortellini Salad
From the Kitchen of: Latoya Jovena Saunders, Information Technology

Ingredients:

  • Cherry tomatoes, 1/2 lb
  • Snap peas, 1/2 lb
  • Red onion, 1 large, chopped
  • Cheese tortellini, 3 lbs
  • Parmesan cheese, shredded
  • Salt and pepper, to taste
  • Italian dressing

Directions:

  1. Bring a large pot of water to a boil. Add salt.
  2. Add tortellini and cook according to package directions.
  3. Cut cherry tomatoes in half and add them to your serving dish along with snap peas and chopped red onion.
  4. Pour Italian dressing over vegetables and store in the fridge allowing them to marinate.
  5. Drain pasta and store in the fridge to cool for about one hour.
  6. Toss pasta with the vegetable mixture, add salt, pepper, and shredded parmesan.

Back to Top

This entry was posted in Uncategorized. Bookmark the permalink.

Leave a Comment

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s