Today we are celebrating International Picnic Day by bringing you a basket packed with goodies from A to Z, in the style of the picnic game! Drop by the Sunday Supper Movement to see the whole picnic spread out on our virtual blanket.
I'm going on a picnic and I'm bringing...
Asian Chicken Salad from Try Anything Once Culinary
Beautiful Beet Salad from Small Wallet, Big Appetite
Chicken Muffuletta from Marlene Baird
Double Chocolate Chip Cookie Cups from The Dinner-Mom
Elote from Peaceful Cooking
Fennel Slaw from FoodieTots
Greek Farro Salad from That Skinny Chick Can Bake
Honey Porter Glazed Chicken and Vegetable Skewers from Hezzi-D's Books and Cooks
Italian Pasta Salad from Casa de Crews
Japanese Plum Sushi from NinjaBaking.com
Kudos Kitchen Kolaches from Kudos Kitchen by Renee
Lemon Yogurt Bundt Cake from In The Kitchen With KP
Molasses Lovers Baked Beans from Cindy's Recipes and Writings
Northern Bean Salad with Egg and Prosciutto from Family Foodie
Orzo Salad from The Not So Cheesy Kitchen
PICOBLAT from Simply Healthy Family
Quinoa-Stuffed Grape Leaves
A couple of years ago, my best girlfriends and I went to an event at a local tasting room: Meeting the Queen of Quince. She had us roll Yalanchi Sarma, Armenian stuffed grape leaves. Ever since, they have been a family favorite. I use whatever I have on hand. Today, for our #PicnicGame, I used red quinoa, some ground beef, purple cabbage, and sliced almonds. Yum!
- 2 C cooked grain (as I mentioned, I used red quinoa)
- 1 pound 96/4 organic grassfed ground beef
- 1 C purple cabbage, thinly sliced
- 3 shallots, minced
- dash of ground coriander
- dash of ground cumin
- freshly ground salt and pepper
- handful of fresh parsley, roughly-chopped
- handful of sliced almonds
In a large, flat-bottom pan saute the shallots in a splash of olive oil until softened. Add the meat and cook thoroughly. Season with spices and stir in the cooked grains, nuts, and herbs.
Place a tablespoon of your filling in the center of a grape leaf. Keeping constant pressure, roll the grape leaf into a packet. Because my grape leaves were so small, I used two for each roll.
Arrange the rolls in a baking dish. Lay sliced of lemon over the top. Fill your pan with water so that the water comes to the top of the rolls. Add a splash of olive oil. Lay grape leaves over the top and cover with foil. Bake in a 375 degree oven for 90 minutes, until the liquid is completely absorbed and the rolls are soft. Serve with a squeeze of fresh lemon juice.
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