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Audio Slide Show: How to Pack a Green Picnic

The Chef's Table (audio); slide show produced by Robyn Doyon-Aitken; Note: View captions for additional links and product information. Click the corner of the player to view in full-screen mode.
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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 complete picnic menu.

Get the recipes:

truffled chicken Simmering brine
Brined Grilled Chicken Breasts with Red Chile Oil   Bulgur Salad with Wilted Chard and Green Olives
truffled chicken Simmering brine
Toasted Pita with Black Sesame Seeds and Sumac   Garlic-Yogurt Sauce
charred peppers with garlic Simmering brine
Charred Peppers with Garlic and Sherry Vinegar   Ginger-Spice Sandwich Cookies with Lemon Cream

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