easy picnic recipes loved by kids

Pomodori con salsa tonnata

~ Alessandra ~ 1 Comment

A refreshing summer dish, fast and simple to prepare is tomatoes with tonnata sauce, a delicious tuna sauce. It is perfect for picnics and boating excursions, a dish that can be both a snack, an appetizer or a full meal.

Ingredients for a meal for four people:

From “Celery Charles & Pals”

4 Red Beefsteak or Heirloom tomatoes

14 ounces canned Tuna in oil

5/6 ounces of mayonnaise

10-15 capers, depending on size

4 anchovy fillets in oil

What to do:

Salsa Tonnata:

Drain the tuna, in a bowl mince it with a fork while mixing it with the mayo.

Drain and rinse the anchovies to take some of the salt away, then add them to the mix with the capers. (You can add or subtract capers and anchovies to achieve you desired taste.)

Blend everything together to obtain your tonnata sauce* (you decide how smooth or thick you prefer it).

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Wash, half the tomatoes. Remove the seeds and putt them aside in a bowl. Lay the washed tomatoes on a serving plate; mix your tonnata with the seeds previously put aside and fill the tomatoes with the blend. Garnish with a thin layer of mayo and a fresh basil leaf or a couple of capers. This dish can be enjoyed right away or it can be refrigerated for a bit before serving.

For a snack or appetizer just choose smaller tomatoes, like cherry or grape tomatoes.

*Tonnata can be used in a myriad of ways, adding it on vegetables, pasta, hard boiled eggs, meats (vitello tonnato), toasted bread, using it as a dip, and any other way that comes to mind.

Insalata di riso, rice salad’s recipe

~ Alessandra ~ 3 Comments

Here is the recipe for the rice salad we, moms, brought to dinner time picnics on our Tuscan beach, and the kids devoured! An easy, refreshing and nutritious summer salad to be enjoyed during all kind of gatherings with family and friends. A great idea to bring for a pot luck, you will be invited again!

Ingredients for 8 people:

1 pound of raw rice, either Arborio (a bit creamier after cooking), or long grain (separates after cooking)

2 chicken bouillons

1/2 cup of canned corn (drained)

2-3 tbsp pitted and chopped black olives

2 tbsp cocktail onions

2-3 tbsp of capers

1 red or yellow pepper, diced

2 middle size carrots, peeled and thinly sliced

2 sticks from the heart of a celery, diced

2 salad tomatoes, diced

fresh basil leaves, torn by hand

extra virgin olive oil (best if first cold pressed)

the juice of a lemon, 1/2 if large

salt and pepper to taste

What to do:

In a large pot, put enough water to cook the rice and the bouillons. Bring to a boil, add the rice and cook until done, to your preference, but not mushy. Drain the rice.

While the rice cooks, put all the chopped vegetables into a large salad bowl, and dress them with some olive oil and lemon juice

Add the drained rice to the veggies and gently mix all together. Let the salad cool off, and adjust the dressing adding some oil, lemon juice, salt and pepper.

You might add any other fresh raw vegetable to your salad, as well as other herbs, like cilantro (more pizzaz) or parsley.

For a more satiating dish, you might add hard boiled eggs, diced fresh mozzarella, canned tuna fish or small cubes of salami. I am obviously partial to the salame Toscano.

ENJOY!