Summer Picnics on the Deck. Love.

We are in the middle of summer. The sun rises at 5 and sets at 10 (or so...) and in between is hot and sticky. It isn't bad when you have an air conditioned place to retreat to, and being a Minnesota girl, I have learned to appreciate the heat and humidity (for the most part).

One of the best parts of summertime is the food. Grills are a common appliance for cooking meals, vegetables and herbs are as fresh as can be, and picnics are a form of "going out to eat". Deck meals have been a common practice for us this summer. Our view of the town from our 'perch' is nice, and if we are out there late enough, the sunsets are picture perfect. Our Deck Picnics tend to be plates or bowls of stuff and we eat communally. A little bit of this and a little bit of that on a piece of bread dipped in this? Yum. Every bite has the potential to be different and unique, and I love it. Quite refreshing on hot days. For example, our latest Deck Picnic served brown rice tabbouleh, refrigerator pickles, fresh kohlrabi, a bread and cheese platter, spicy tuna and caper pasta salad, and raspberry-cucumber lemonade. Yum.

Brown Rice Tabbouleh

1c uncooked brown rice, cooked

1 14oz can garbanzo beans, drained and rinsed (or 1c cooked garbanzo beans)

1 medium cucumber, washed and cubed

3 garlic scapes, sauteed (or 1-2 cloves garlic, pressed)

1 shallot, sliced

1 medium tomato, cubed

1 sweet bell pepper (red, orange, or yellow) coarsely chopped

1/8c good quality olive oil

1/4c lemon juice

1/3c chopped herbs (i used parsley, chives, cilantro)

salt and freshly ground pepper to taste

Combine cooked rice, beans, and chopped vegetables in a large bowl.  In a smaller bowl, whisk together olive oil, lemon juice, and herbs.  Stir into rice. Adjust seasoning to taste. Serve room temperature or cold.

Addicting-Easy-As-Slicing-And-Sprinkling Kohlrabi

1 large kohlrabi- peeled, halved and sliced

salt & pepper

put sliced kohlrabi in a medium bowl. Lightly sprinkle with salt and pepper. Allow to sit 20 minutes before serving. Toss and serve room temperature or cold.

Refrigerator Pickles

2 medium cucumbers, sliced

1c apple cider vinegar

1c warm water

2tsp dill (fresh is ideal, but dried is fine)

1 tsp whole black peppercorns

1 tsp ground mustard powder

1/2 white onion, sliced

2 cloves garlic, sliced

1/4c sugar

Salt cucumber slices and allow to sit 20 min to release extra water. Pat dry.  While cucumbers are draining, combine the water and sugar, stirring until sugar is dissolved. Add the rest of the ingredients. After cucumbers are drained and patted dry, place in a large bowl and pour brine over them. Cover and allow to sit in the fridge for an hour before serving. The longer they sit, the zingier they get! 

My bread platter was a homemade sourdough, a soft and buttery brie, herbed cream cheese, smoked mozzarella, and nice salami.

Happy summer eating! 

-Annie