04/16/13
Food & Wine Editor
Picnic Platter

Try a chic take on the standard chips and dip with salad.

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Now that spring has found its way to New York City, grab a blanket, a basket, and a bottle of sunscreen and head out to the park for a lunchtime picnic. Bon Appétit has some great picnic recipes for a cool and casual meal.

Greek-style cucumber and yogurt dip with dill and pita wedges:

What You'll Need:

  • 2 cups plain yogurt
  • 1 English hothouse cucumber, unpeeled, halved lengthwise, seeded, grated
  • 1 tablespoon coarse salt
  • 1/2 cup sour cream
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons minced fresh dill
  • 1 garlic clove, minced
  • 6 pita breads, cut horizontally in half, then cut into wedges
  • Olive oil

Preparation

  1. Line sieve with cheesecloth and place over medium bowl. Place yogurt in sieve. Cover with plastic wrap and allow to drain in refrigerator overnight.
  2. Mix cucumber and 1 tablespoon salt in small bowl; cover and chill 3 hours.

  3. Transfer drained yogurt to another bowl. Mix in sour cream, lemon juice, dill and garlic. Squeeze out as much excess liquid as possible from cucumber. Stir cucumber into yogurt. Season with pepper. Cover; chill at least 2 hours. (Can be made 1 day ahead. Keep refrigerated.)
  4. Preheat oven to 400°F. Place pita wedges on baking sheets. Brush with olive oil. Bake until crisp, about 10 minutes. Cool. (Can be made 1 day ahead. Store pita airtight at room temperature.) Serve cucumber dip with baked pita wedges.

Curried Turkey Salad with Cashews (serves 6)

What You'll Need:

  • 2- pounds turkey breast halves with skin and bones
  • Olive oil
  • 1 1/2 cups mayonnaise
  • 1/3 cup dry white wine
  • 1/4 cup mango chutney
  • 2 tablespoons curry powder
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon ground ginger
  • 3 green onions, chopped
  • 2 celery stalks, chopped
  • 1/2 cup raisins
  • 2/3 cup roasted salted cashews
  • Preparation

Preparation:

  1. Preheat oven to 375°F. Place turkey in baking pan. Brush turkey with oil. Sprinkle with salt and pepper.
  2. Roast until meat thermometer inserted into thickest part of meat registers 180°F, about 1 hour. Cool.
  3. Remove skin and bones. Cut meat into 1/2-inch cubes.2 1/4 cups water
  4. 1 cup long-grain brown rice (such as Texmati)
  5. 2 teaspoons coarse salt
  6. 2 tablespoons Champagne vinegar or white wine vinegar
  7. 2 teaspoons sugar
  8. 2 tablespoons olive oil
  9. 1 pound tomatoes, cut into 1/2-inch pieces
  10. 1 cup (packed) fresh basil leaves, finely chopped
  11. PreparationWhisk vinegar and sugar in small bowl. Gradually whisk in oil. Pour over rice. Add tomatoes and basil and toss to combine. Season with salt and pepper. (Can be made 6 hours ahead. Cover; chill. Bring to room temperature before serving.)

Last Update:

04/23/2013 - 07:56

Comments

RE: Curried turkey salad recipe After re reading the recipe numerous times i can assume that it is 1 cup of rice that has then been cooked. The coarse salt listed in your prep. area that has additional/different ingredients than the main recipe...is that what you put on the outside of the turkey while it is baking or is that another salt? The onions the ginger the wine, cashews, celery, nuts, raisins, chutney ETC ETC where do they come in? at the end? as a dressing which case which part of those 2 lists are the dressing? I have a feeling that someone moved too quickly in placing this recipe on the screen and didnt take the extra time to properly sequence and adjust...thank you in advance the re issue as i look forward to trying this recipe.

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