Let's pick it up and pack a picnic!

Are you on the run this summer and want to pack some snacks for the road? Or maybe you are meeting friends at the park or heading to a camp/cottage weekend? Not to worry, these easy and tasty recipes are perfect and family friendly to enjoy together!

Photo/Recipe from Osteoporosis Canada/Emily Richards August 2021

Grilled Beef and Halloumi Skewers 

Grilling is a great way to add flavour to foods and enjoy the great outdoors! This summertime meal takes full advantage of all the local produce available. As well, thick-cut grilling steak like top sirloin or strip loin steak go further when cut into cubes for kabob skewers. The addition of Halloumi (a grilling cheese) is the perfect partner to the tender grilled beef and vegetables. Try serving with grilled rapini for a new way to enjoy a summertime veggie.

 

1/3 cup (75 mL) plain yogurt

1/2 tsp (2 mL) grated lemon zest

2 tbsp (20 mL) lemon juice

2 tbsp (30 mL)) canola oil

2 cloves garlic, minced

1 1/2 tsp (5 mL) dried oregano

1/4 tsp (1 mL) each salt and pepper

1 lb. (500 g) 1 to 1 ½ -inches (2 to 2.5 cm) thick Beef Grilling Steak (e.g. Top Sirloin or Strip Loin), cut into cubes

1 large red bell pepper, cut into 1 ½ inch (4 cm) pieces

1 large yellow bell pepper, cut into 1 ½ inch (4 cm) pieces

1 pkg (200 g) halloumi cheese, cut into 1 ½ inch (4 cm) pieces

8 to 10 button mushrooms

 

In a shallow glass dish, whisk together yogurt, lemon zest and juice, with oil, garlic, oregano and salt and pepper. Add beef and toss to coat well. Cover and refrigerate for at least 15 minutes or up to 1 hour.

 

Preheat barbecue grill to medium-high (400°F/200°C). Thread alternating pieces of beef, halloumi and vegetables onto metal or soaked bamboo skewers; discard any remaining marinade. Grill skewers, turning occasionally, for about 8 minutes for medium-rare or to desired doneness. Makes 10 skewers.

 

Tip: If using bamboo skewers be sure to soak them in water for at least 30 minutes before skewering beef and vegetables.

 

If you want to cook the skewers inside you can use a grill pan or place them on a foil lined tray and broil them, about 4 inches (10 cm) away from the element, turning them once for about 5 minutes.

 

  

Veggie Stuffed Baguette Bites

 

Check out what Ashley has in her hands-this sandwich is perfect to make it and take it! This stuffed baguette has colour, texture and flavour that can be cut and served for an appetizer or to enjoy alongside as a side dish. It’s like veggies and dip all wrapped up in bread. Try your own variations at home too and the kids can help stir and spread and choose their favourite ingredients.

 

1 thin baguette (350 g)

1 pkg (8 oz/250 g) light cream cheese, softened

1 carrot, grated

1/2 cup (125 mL) diced red or yellow pepper

1/2 cup (125 mL) diced seeded English cucumber or cooked peas

2 tbsp (25 mL) chopped dill pickles or olives

1 small clove garlic, minced

 

Cut baguette in half crosswise and then cut each half lengthwise to open. Pull out inside of bread, forming about ½ inch (1 cm) thick walls inside. Cut off ends and set aside.

 

In a bowl, stir together, cream cheese, carrot, pepper, cucumber, pickles and garlic. Spread evenly over both sides of inside of baguette and close together and wrap with plastic wrap and refrigerate for about 1 hour or for up to 2 days. Slice into 1-inch (2 cm) pieces to serve.

 

Makes about 18 pieces.

 

 

Whole Wheat Baguette Option: Substitute whole wheat baguette for baguette.

 

Fruit and Veggie Stuffed Baguette: Omit pepper, cucumber, pickles and garlic. Stir in ½ cup (125 mL) chopped pitted Medjool dates, ½ cup (125 mL) diced apple and ½ tsp (2 mL) cinnamon.

 

Peanut Butter and Fruit Stuffed Baguette: In a bowl, stir together 1 cup (250 mL) smooth or crunchy peanut butter, ¾ cup (125 mL) diced apple, ½ cup (125 mL) chopped banana, 1/3 cup (75 mL) bran buds or chopped nuts.

 

Tips: When buying your baguette, kids tend to prefer the softer crust on the outside. So look for a smooth crusted baguette or the smaller oven fresh baguettes that are very soft and fluffier inside.

 

Adults tend to prefer the artisan baguettes for a chewier texture. Make sure you make the baguette at least 1 day ahead so it makes for easier cutting with the thicker crust.

 

Photo:Vincent Noguchi, Recipe: Emily Richards for Today's Parent August 2010

 

Smores Faux Ice Cream Sandwiches

Summertime means melted ice cream and sticky messes. So why not try these easy summertime treats with less mess. All the flavour and texture of an ice cream sandwich except no ice cream so they can be toted along in the cooler without a drop of drip anywhere! This classic recipe from an article I did in Today's Parent in 2010 still reigns supreme! Serve it with a strawberry sauce for dipping for extra fun.

 

1 cup (250 mL) marshmallow fluff

1/2 cup (125 mL) crushed graham crackers

1/2 cup (125 mL) mini chocolate chips

24 small soft chewy chocolate chip cookies

 

In a bowl, stir together marshmallow fluff, crushed cookies and chocolate chips until combined.

 

Spoon about 1 tbsp (15 mL) on each of 12 of the cookies, top with remaining cookies and squish gently to push out filling slightly. Wrap and store on the counter or refrigerator for up to 3 days.

 

Makes 12 sandwiches.

 

Tip: The longer they sit the softer the cookie gets on the outside.

 

Brownie Variation: Purchase a store-bought bakery brownie or whip up a box of brownie mix and let cool. Cut it in half crosswise and spoon the filling on top and push the top half of brownie on top to squish the filling. Cut into bars to serve.