Summer – it’s the time of everyday celebrations, getting outside, enjoying the company of friends, and slowing down just a little whenever we can. And what better way than to pack a picnic and head to the park? We’re here to help with a fail-proof (gluten-free) menu of simple, healthy recipes you can make ahead, so you can create your own delicious spread in the grass. Read on for the only four recipes you need… just add a bottle of wine and a big picnic blanket!
Herbed Goat Cheese Spread & Crackers
8-ounce package of goat cheese
1/4 c. chopped fresh herbs (we used flat-leaf parsley, basil, and chives)
Box of your favorite gluten-free multigrain crackers
In a small food processor, pulse the cheese and herbs together until creamy. Serve with the crackers.
BBQ Glazed Chicken Legs
12 chicken legs, brought to room temp
Your favorite gluten-free BBQ sauce
Apple cider vinegar
Salt and pepper
Add chicken legs to a large Ziploc bag. In a small bowl, combine BBQ sauce, apple cider vinegar, oil, salt and pepper, and stir well. Transfer the marinade to the bag with the chicken legs, close the bag, and massage gently to coat the chicken. Let sit for at least an hour or preferably overnight. Heat grill to medium-high heat. Cook the chicken legs on the grill about 15-20 minutes, flipping as needed. In the last five minutes, brush with extra BBQ sauce, but careful not to burn the sauce!
Quinoa Salad with Veggies & Feta
1.5 c. cooked quinoa
1/4 c. frozen corn
1/4 c. frozen peas
1/2 c. thinly sliced asparagus
Handful of fresh herbs (we used flat-leaf parsley, basil, and chives)
1/3 c. fresh feta, crumbled
Juice of 1/2 a lemon
Salt and pepper, to taste
Combine the corn and peas in a microwave-safe bowl and heat just until warmed. Quickly sauté the asparagus in a skillet over medium-high heat, just 4-5 minutes. In a bowl, combine quinoa, corn, peas, and asparagus. Squeeze the 1/2 lemon over everything and toss. Fold in the feta and fresh herbs. Finish with salt and pepper.
Melon Salad with Lime & Mint
1 small seedless watermelon
1 small ripe cantaloupe
Juice of 1/2 a lime
5-10 mint leaves (depending on the size of your leaves), sliced thinly
Cut both the watermelon and cantaloupe in half. Using a melon baller (our new favorite kitchen tool!), scoop out round spheres of watermelon and cantaloupe and transfer to a large bowl. Squeeze the juice of 1/2 a lime over the fruit, then sprinkle with the thinly sliced mint leaves.