Tuesday, August 20, 2013

Recipes from the 2013 MKEfoodies Picnic

You asked for it -- so we're delivering!

There was so much delicious food at this year's MKEfoodies Picnic at the Estabrook Park Beer Garden, and you wanted to know if there was a way to share the recipes.

Of course there is!
So, we've started a list of the items that were served.

Don't see your item listed?  Email us at info@mkefoodies.com and we'll add yours!

Attendee Recipes:

Where to get the other awesome foodstuffs featured at the picnic:


Crisp Cucumber Salsa (adapted from Taste of Home)
- from Sarah Zubarik

2 medium cucumbers - de-seeded and finely chopped
2 Roma tomatoes - de-seeded and finely chopped
1/4 red onion - finely chopped
2 oz. (1/2 a can) of diced green chilies (I used mild)
a few dashes of Jalapeno Tabasco sauce
1/4 cup fresh cilantro (finely chopped)

1- 6 oz. container plain Greek yogurt
Juice from 1/2 a lime
1 tsp. Penzey's 4/S special seasoned salt
1 tsp. Pensey's cumin
1/4 tsp. Penzey's Adobo seasoning

Mix all the vegetables and fruits together in a large bowl. In a separate bowl, mix the remaining ingredients. Pour over the vegetables and fruits and mix well. Chill for at least one hour. Stir right before serving and service with tortilla chips.

Delicious CSA Salad
- from Karen Gill

1/3 cup extra virgin olive oil
1/4 cup apple cider vinegar
2 tablespoons honey
1/2 tablespoon minced garlic
salt & pepper

1 head lacinato kale, ribs removed and sliced
1/2 small head red cabbage, thin sliced
2 carrots, shredded
1 zucchini, julienned
1 small head broccoli, minced
8 soft sun-dried tomatoes, sliced
1/4 cup crumbled blue cheese
1/4 cup sunflower seeds

Mix dressing. Massage dressing into kale and cabbage and let sit for a few hours to marinade. Toss in remaining ingredients and serve.

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