SHORELINES

Recipes Siri and Bill Wilkinson of Gerson's Garden offer some of their favorite summer picnic recipes. 1. Sauteed Kale Salad Serves 8 INGREDIENTS 6 cups kale (stems removed, rinsed, torn into salad-sized pieces) 1 teaspoon minced garlic 2 tablespoons soy sauce 1 tablespoon olive oil ¼ teaspoon dried thyme Sprinkle of celery seed Salt and pepper to taste ¼ cup sunflower kernels 1 2-ounce jar diced pimentos (optional) PREPARATION 1. Toss first 7 ingredients in a large mixing bowl until leaves are well-coated. 2. Pour into a large skillet and heat over medium-high until leaves start to wilt. Stir continuously to ensure even cooking. 3. Once reduced by 1/3, remove from heat. Toss gently with sunflower kernels and pimentos. Serve warm or cool. 2. Sum m er Vegetable Sandwich Serves 8 INGREDIENTS 8 ciabatta rolls Spinach and artichoke spread (recipe below) Balsamic cucumber and tomato salad (recipe below) Fresh tomatoes Fresh arugula PREPARATION 1. Slice ciabatta rolls in half and spread 1/8 of the spinach artichoke spread on the bottom half. 2. Add one fresh tomato slice. 3. Layer with fresh arugula. 4. Top with 1/8 of the balsamic cucumber and tomato salad 5. Add top half of ciabatta roll and serve. NOTE For kid-friendly sandwiches, replace ciabatta rolls with whole wheat wraps or hamburger slider buns. SPINACH AND ARTICHOKE SPREAD INGREDIENTS 1 8-ounce bag frozen organic spinach 1 4-ounce jar marinated artichoke hearts 1 8-ounce block low-fat cream cheese (soened) ¼ cup shredded mozzarella cheese ½ cup ricotta cheese ¼ teaspoon garlic salt 1⁄8 teaspoon onion powder Black pepper (to taste) PREPARATION 1. Cook spinach according to package directions. 2. Combine all ingredients in a bowl. Mix at medium speed with a mixer until all ingredients are well- blended. Serve warm or cold. Pack a Picnic Heading out for a day on the lake or a picnic in the park? Follow these quick tips for a simpler way to eat outside. Pack Safe 1. Cold foods should be stored at 40⁰ or below to prevent bacteria growth. 2. Hot foods should be kept hot – above 140⁰. 3. Once unpacked, never let foods remain beyond 40⁰ and 140⁰ for more than two hours, or one hour if outdoor temperatures are above 90⁰. 4. Keep coolers closed as much as possible or limit the number of times the cooler is opened. 5. Pack beverages and perishable foods in separate coolers. As people open and close the beverage cooler more frequently, the perishable foods will not be exposed as oen to the warmer outdoor air. 6. Pack colder foods at the bottom of the cooler. Tips provided by the U.S. Food and Drug Administration Pack Sm art 1. Chill out – Use frozen water bottles as ice packs to be used as drinks once they have melted. 2. Melon pop – Avoid a mess by inserting a wooden kra stick into fresh watermelon slices before serving. 3. Wrap it up – Use household items like parchment paper, kra paper and twine to keep sandwiches assembled during transit. Photo By: Billy Brown 8 | 2017 Vol:2

• Cover