I celebrated Earth Day early this year when I sat down with Public Radio’s The Chef’s Table host Jim Coleman to discuss the green picnic concept. Well beyond Earth-friendly packaging-a major component of any green picnic-as much as possible, conscious cooks eat fresh, in-season food and know where it comes from.
I urge picnicers-and everybody, really-to think broadly about how to pack a green picnic or cook a green meal: Anything that you cook is so much better than anything you buy in a box at a grocery store or a fast-food restaurant. Start there.
The menu I reference in the podcast is one of my favorites: It starts with Brined Grilled Chicken Breasts with Red Chile Oil and ends with the perfect picnic dessert, Ginger-Spice Sandwich Cookies with Lemon Cream.
Get the recipes:
|Brined Grilled Chicken Breasts with Red Chile Oil||Bulgur Salad with Wilted Chard and Green Olives|
|Toasted Pita with Black Sesame Seeds and Sumac||Garlic-Yogurt Sauce|
|Charred Peppers with Garlic and Sherry Vinegar||Ginger-Spice Sandwich Cookies with Lemon Cream|