Right now: picnics

Picnic season is officially underway! Get the salads, pies and refreshments ready, summer promises to be light and lively.

The taste of freedom

Simple or sophisticated, what we love about picnics is their taste for freedom. In summer, it can easily be adapted to all tastes: light, vitamin-packed, sporty… And on vacation, the picnic is also a good way to taste regional specialties and give a boost to small producers: cold cuts, cheeses, craft beers, wines, juices, fruits, pies and pastries.

If “picnic” originally meant to pick up little things, today it can be as rich as your basket allows.

Did you know that?

The very first lunches on the grass were part of rural life: farmers and shepherds broke bread in the open air, in the middle of their fields and with their herds.

In the eighteenth century, aristocrats took a liking to it, then the romantic artists of the nineteenth century popularized this practice. The picnic then integrates the notions of reunion and sharing, with everyone bringing something to eat and drink.

Salads composed salads

When the weather is hot, we like light, fresh and healthy meals. A mixed salad is a complete meal ideal for lunch, and in the evening, we reduce the quantities or fats and starches. It can provide everything you need, both nourishing and rich in essential nutrients, as long as you pay attention to the right proportions and adapt the seasoning.

As a single course, a mixed salad is :

1. starchy foods for energy and satiety: brown rice, dried vegetables, semi-complete pasta, quinoa, lentils, potatoes, bulgur.

2. fiber for vitamins and good digestion: cooked and raw vegetables, fresh fruit, some cereals.

3. Proteins for balance: meat, eggs, fish, seafood, certain cereals or legumes

4. fats for seasoning: olive oil, rapeseed oil, walnut oil.

5. condiments, low in calories and rich in micronutrients: garlic, onion, shallots, aromatic herbs.

Tip: As part of a food rebalancing, replace the oil with plain yogurt in your salad dressing. Add a little mustard, seasonings and seasoning.

The gourmet spirit of Alsace

Because gastronomy is often a source of contradiction, we break the rule of good eating habits. No chance, in Alsace, fruit tarts are necessarily (or not) with custard! Not light, but delicious, the fruit pie is an institution in the region. Among the most popular are blueberry, apple, mirabelle, rhubarb, cottage cheese (with cherries added!), plum, or streusel plum tarts.

Eat lighter

Eating while staying hydrated helps keep your body cool, but it’s just as important to eat light or easy-to-digest foods.

Dishes rich in fat will take longer to assimilate and create an intense sensation of heat.

In summer, you can replace hot soups with gazpachos, and prefer white meat and fish, which are leaner than red meat.

Be careful with high-calorie foods and overly salty dishes: too much salt can increase the sensation of thirst and dehydration.

We therefore avoid cream, butter, cheese dishes, cold cuts, foie gras, rillettes, aperitif cakes, …

Staying hydrated with fruits and vegetables

In the heat of summer, it is important to stay well hydrated. Vegetables and fruit can provide a significant amount of water.

Some are 90% water on average, such as cucumbers (97% water), salad greens (95%), zucchini (94%), tomatoes (90%), eggplant (92%), melons (95%), watermelon (95%), and red fruits.

They are perfectly adapted to the nutritional needs of the season.

For a lunch on the grass

There are as many types of picnics as there are tastes, products and culinary traditions. To show originality and surprise your loved ones, here are some ideas for dishes to share:

– cheddar-pumpkin seed scones

– banana bread

– Dolma-style stuffed chard leaves

– Fougasse with olives

– homemade sundried tomatoes

– Greek chickpea salad

– sweet potato falafel

– red fruit salad, …

Sweet vinaigrette

Ingredients for 4 people:

– 1 tbsp. shaved powdered sugar

– Mill pepper (optional)

– 2 tbsp. very fruity olive oil

– 2 tbsp. unsalted crushed pistachios

– 3 tbsp. sparkling water

– Some edible flowers or untreated rose petals

– 4 tbsp. of raspberry pulp vinegar

Preparation

Mix the sugar with the vinegar and the raspberry pulp. Add the water and oil and emulsify with a blender for 1 or 2 minutes. Make a reservation. Drizzle the vinaigrette over the fruit and toss gently. Set aside in a cool place for at least 1 hour, stirring carefully two or three times. Cut the fruits, crush the pistachios. Place several spoonfuls of marinated fruit salad in individual bowls, sprinkle with pistachios and garnish with a few flowers. Give a turn of the pepper mill. Serve chilled.

Source : Mamina

Flowers in food

They are an excellent source of vitamins and minerals. In the vegetable kitchen, edible flowers are known for their energy and antioxidant qualities. They stimulate the appetite by their aesthetics, but they are mainly used for their fragrant taste as a replacement for spices. We like the soft and sweet taste of the pea flower, the garlicy taste of the chive flower, or the velvetiness of the zucchini flower. One can even use the daylily flower as a crunchy container to enjoy.

How to choose your edible flowers

As beautiful as they are fragile, edible flowers should be used freshly picked, with no wilted petals or unwanted spots. Never eat flowers sold by a florist, they are often very toxic because of the preservatives. Choose a local market gardener or your own garden.