Tag Archives: picnic

Cranberry and Cucumber Potato Salad –Cranberry Bog Blog #2

26 Jun

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July is fast-approaching, so we better get our potato salad game in check. In addition to the potatoes and the dressing, I like my potato salads to have something crunchy, something pungent, and a little something unexpected.

  • Potatoes: red or yellow skinned
  • Something crunchy: usually another vegetable such as chopped cucumber or green beans, or chopped nuts or chickpeas
  • Something pungent: onion, shallot, scallion, garlic scapes
  • Something unexpected: dried cranberries, boiled egg, something pickled, or spices such as Old Bay, paprika, mustard seed, or caraway
  • Dressing: I like the creamy kinds, but keep it healthy by using mostly yogurt with a little bit of mayo or sour cream

This potato salad recipe comes from the Cranberry Marketing Committee. Who says you can’t put a little fruit in your potato salad? Potatoes with chopped cucumber, sliced scallion, and dried cranberry get tossed in an easy yogurt and sour cream dressing.

Celebrate the summer season with this Cranberry and Cucumber Potato Salad. It’ll go swell with whatever it is you’re pulling off the grill. Continue reading

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Cranberry and Cilantro Quinoa Salad

3 May

IMG_1718Here’s a quick and easy quinoa salad for all of your spring and summer picnics and barbecues, your weeknight dinners, and your lunchbox fillers. Jam-packed with a rainbow of bell peppers, carrots, leek (or scallion), dried cranberries, and fresh cilantro, and dressed with a few squirts of lime juice and some olive oil. Quinoa cooks very quickly, usually within 10 to 15 minutes. The rest of the salad is just chopping, squeezing, and tossing, and that’s about all I want to handle when the sun is shining here in New York City after such a long winter. IMG_1721 Easy, delicious, healthy, and portable. A salad that pleases vegans, gluten free-gans, and vegetable lovers. Continue reading

Summer Salad Round-Up!

24 May

Summer is about to hit us in full force, and I want us to be prepared for the potlucks, barbecues, picnics, and shenanigans to come. Pretty soon I will transition from roasting all of my veggies to shaving them into ribbons and enjoying them raw, preparing grain-based salads, bouncy pastas, light sautés, and brothy soups. It will simply be too dang hot turn on the oven.

Here are some ideas for no-cook (or very-little cook…) hearty salads to ring in the sunshine and keep us lookin’ nice and cool. Variations and substitutions are encouraged. Have fun and experiment.

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Potato Salad with Pickled Red Onion. Can you say 4th of July party?! This salad is salty, crunchy, acidic, herby, and creamy all-in-one. Heck yes.

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Get your fix of beans with this 3 Bean Summer Salad with Corn, Tomato, Avocado & Lime. Colorful and bright, this salad is great on its own or even used as a taco filling or chip dip.

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Radishes are taking over the farmer’s marktes in NY right now. Snag a bunch, slice them thin, and add them to this Israeli Couscous Salad. You could also try making a variation of this salad with a Miso Dressing.

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This Sweet and Savory Quinoa Salad is an old-time favorite. If it’s too hot to roast cauliflower, feel free to use whatever vegetable is easy to prepare and catches your eye. The dried fruit and Mediterranean spices remind me of summer fun.

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You better get your hands on asparagus NOW, before it goes out of season! Enjoy it in a Farro Salad. I recently made a variation of the potato salad above and added asparagus to it.

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No Cook Summer Fruit Salad. I like to use a mix of fresh fruit and dried fruit, with some fresh herbs and cinnamon to pack a punch. It is hard not to eat the whole bowl in one sitting.