(NAPSA)—As the weather heats up, picnics offer the perfect outdoor activity for family, friends and foodies alike. A meal under the sun provides a picturesque setting to impress loved ones with an on-the-go gourmet feast while making the most of yourtime outdoors. Any picnic pro knows that a great meal includesseasonal, easy dishes that celebrate the season without causing extra work or hassle. For many, packing food for travel and anticipating the heat can put limitations on picnic dishes. Chef Edward Leonard, Picnics provide a great opportuCertified Master Chef and Le Cority to create flavorful dishes that don Bleu executive chef, offers his makefor a memorable meal. ownpicnic pointers to help anyone create the perfect alfresco meal. “Picnics are a great time to try “Everyone loves a picnic, but out new seasonal dishes and enjoy eating the standard sandwich can fresh, local produce,” said Chef take the excitement out ofit,” Leonard. “We teach our students said Chef Leonard. “To make the to appreciate local ingredients and most of your picnic experience, find the best ways to showcase the it’s essential to think about fea- flavors.” turing seasonal foods thatceleStudents at Le Cordon Bleu brate summer.” learn the foundational techniques Le Cordon Bleu chef instruc- necessary to use their skills and tors suggest keeping your meal passion to create exceptional light with plenty of salads and dishes. Regardless of your comfort fruit. The chefs recommend mak- in the kitchen, picnics provide a ing a watermelon and feta salad great opportunity to create flavoror creating an heirloom tomato ful dishes that will make for a salad with fresh herbslike basil memorable meal. or sage. For protein, focus on “If you are looking for fresh meats that are cooked slowly at a meal ideas or wantto brush up on low temperature because they your cooking skills, I encourage tend to keep well. Try cold pulled you to attend an enthusiast cookpork or roast beef. Whenit comes ing class at Le Cordon Bleu,” said to side dishes, consider cultured, Chef Leonard. “Our campuses pasteurized ingredients—like sour around the country host hands-on cream or Greek yogurt—for the classes where foodies can experibaseof any sauces. This will elim- ence a class with a professional inate any issues with using egg- instructor.” based products that can go bad in Visit www.chefs.edu to learn the heat. more. Watermelon and Feta Salad with Mint 6 cups watermelon, cubed into 1” squares 44 red onion, thinly sliced % cup fresh mint, chopped % cup fresh basil, chopped % cup Kalamataolives, pitted andsliced 2 oz. feta cheese, sliced into 1 inch by % inch rectangles 1 Tbsp white balsamic(or rice wine) vinegar 1 Tbspolive oil Juice and zest of 1 lime Dashof Tabasco Seasalt and fresh ground pepper,to taste Combine the watermelon, olives, feta and herbs and mix togetherlightly. Whisk up the remaining ingredients in a small bowlfor the dressing and set aside. Dress this dish just before serving andlightly toss. Peach and Heirloom Tomato Salad Recipe 2 peaches, pitted and sliced 2 large heirloom tomatoes 4 Thsp.oliveoil % tsp.salt 2 tsp. lemonjuice 8 tsp. balsamic vinegar % tsp. fresh thyme Goat cheese, to taste In a small bowl, combine oil, salt, lemonjuice, balsamic vinegar and thymeto create the vinaigrette. In an airtight container, assemble peaches and tomatoes and crumble goat cheese overthe top. Drizzle with vinaigrette.
