|Kosher Spring Picnic|
Celebrate a Delicious Lag B'Omer
On the 33rd day of the Omer, the period between Passover and Shavuos, many celebrate with a festive picnic. The explanations begin with the Omer period itself, those forty-nine days that are counted off one by one between the two festivals. This is a time of semi-mourning, when weddings and other celebrations are forbidden. There are several explanations as to why the 33rd day, Lag B'Omer is a happy day, interrupting the sadness of the Omer period.
Whether you are planning a Lag B’Omer picnic for Sunday, April 28, or enjoying a picnic at other times during the year, we have gathered ten suggestions for scrumptious picnic foods.
BEET SALAD: Peel beets and grate them (a food processor will keep the juice contained). Add pistachios or hazelnuts; dress with orange zest and juice, and olive oil. Add bits of goat cheese and chopped parsley. (Recipe adapted from the The New York Times)
PESTO CHICKEN ROLLS: Season and grill chicken cutlets. Brush lavash or any other wrap–type bread with pesto; layer with the chicken, sun–dried tomatoes and arugula; roll up and cut on the bias. (Recipe adapted from the The New York Times)
CURRIED EGG SALAD: Make egg salad with hard–cooked eggs, mayo, curry powder, Dijon mustard, fresh lime juice, salt, pepper, cilantro, red onion and, if you like, diced apple. (Recipe adapted from The New York Times)
CORNFLAKE CHICKEN BITES: Cut boneless chicken breasts into small pieces. Dip in parve rice milk; dredge in seasoned crushed corn flake crumbs, cornmeal or panko bread crumbs. Pan–fry in oil, drain, cool and eat cold with celery sticks, with parve ranch dressing such as Mauzone brand. (Recipe adapted from The New York Times)
COLD PEANUT NOODLES: Cook Chinese egg noodles or regular spaghetti. Drain and rinse. Toss with sesame oil, peanut butter , sugar, soy sauce, ginger, rice vinegar, black pepper (lots) and chili oil (optional). At the picnic, toss in some seeded cucumber, chopped scallion and if desired boneless chicken pieces or kosher faux shrimp. (Recipe adapted from The New York Times)
GAZPACHO TO GO: Combine a couple of pounds of ripe tomatoes, one of cucumbers, a slice or two of bread, olive oil, vinegar, garlic, salt and pepper in a blender. Chill and pour into a thermos. (Recipe adapted from the New York Times)
ISRAELI SALAD: Toss green and black olives, parsley and mint, salt and pepper, bits of chopped–up lemon (rinds and all; preserved lemon is even better), chopped seeded tomatoes, chopped seeded cucumbers and chopped red pepper. When ready to serve at picnic, mix with olive oil and garnish with toasted garlic flavored pita chips. (Recipe adapted from The New York Times)
LAYERED PICNIC IN–A–JAR by Melissa D’Arabian of The Food Network.
PESTO POTATO SALAD by The Neely’s.
CAPONATA PICNIC SANDWICHES
PICNIC TIPS and TRICKS:
Let us know how you picnic, and share your favorite foods to go! May you enjoy Lag Ba’Omer, and may your spring and summer days be sunny – each day a picnic!