Hi Everyone -
CookShop is over, but the recipes live on! (and are pretty kid and picnic friendly) - so if you are searching for some budget-easy School PIcnic ideas for June 1st - attached here are some from our CookShop files:
Corn and Tomato Salsa with Veggie Scoops
Peachy Orange Salsa
Cucumber Yogurt Dip with Veggies
HARVESTS FOR PICNIC!
There is lots of kale, parsley, bok choy, lettuces and radishes to be harvested from the roof this week, when the weather permits us. Ideally, this would happen Thursday 5/31 between 1:30pm and 3:30pm, however we will have to watch the weather forecast. . . stay tuned!
And here's another cool picnic beverage idea, that uses a lot of greens!
1 cup lemon juice (about 6 lemons), fresh squeezed and lemon peels reserved
2 cups hot water
2 cups cold water
5 pieces of kale, ribs removed
Small handful of parsley
Small handful of mint
3 tbsp. agave nectar
Juice the lemons. Put all of the used halves into a bowl and cover with 2 cups of hot water. Allow to sit for about 10 minutes. Strain into a blender and add the lemon juice, cold water, kale, parsley, mint and agave. Puree fully and strain. Pour into a pitcher and chill in the fridge until ready to serve.
From The Kitchy Kitchen