By Ope Omojola
Summer is finally in full swing, which means that city dwellers are taking every opportunity to get outside and bask in the sunshine. It’s finally time for beaches, day trips, and picnics. In the spirit of summertime, Heritage Radio Network is taking our monthly Ladies’ Night series to the outdoors this weekend for the Ladies’ Night (Who Lunch) edition. We’re having a picnic in Prospect Park and you’re invited!
When a large group of food industry ladies get together, you already know the offerings will be delicious. We were so excited for Saturday that we couldn’t wait to ask some of our favorite culinary tastemakers for great picnic recipes to share.
To start, here’s an ingenious food and beverage combo from Wen-Jay Ying, the founder and director of Local Roots NYC (@localrootsnyc), a network of CSAs that supports local farms. With just a little bit of planning, you can have a flavorful, healthy dish and cool refreshing drink just in time for your midday hangout.
Before cooking, make a big batch of Arnold Palmer, always welcome on a hot summer day. No recipe necessary! Just combine one part each of your favorite brewed black tea and lemonade of your preferred sweetness. Fill a freezer-safe container ¾ of the way full, and let it set up overnight.
Next, get to work on your Cold Sesame Sauté. The strong flavors of the sauté mellow when chilled, providing the ideal balance by the time you serve it the next day.
Cold Sesame Sauté
Ingredients:
-2-3 Tbsp Sesame Oil
-2-3 lbs of seasonal, local veggies of varying textures (Examples: Summer squash, carrots, swiss chard, scallions)
-3 Tbsp Soy Sauce
-2 Tbsp Sesame Seeds
-Shichimi, Red Chili Flake, Paprika, or crushed seaweed to taste
1. Heat a large wok or saucepan on high, add sesame oil.
2. Once the oil starts to shimmer in the pan, add seasonal vegetables and toss to coat.
3. Add salt and pepper to taste along with equal parts soy sauce and water.
4. When the vegetables are cooked through, approximately 5 minutes, turn the heat off. Sprinkle with shichimi and sesame seeds. Toss to distribute the seasonings thoroughly.
5. Let the mixture cool, transfer to a portable container, and allow to chill in fridge overnight.
On the day of your picnic, store your sauté next to your frozen Arnold Palmer. Your drink will keep the food cool while it defrosts. After your bike ride, a few hugs, and small talk, your drink will be defrosted and your dish still cold!
Next, we have Nina Meijers and Elly Truesdell with two versions of a summer outdoor dining staple: potato salad. Nina (@nina_meijers) heads up events, editorial and creative for Food+Tech Connect, the world’s largest community for food tech and innovation. She’s offering a robust take on Nina Planck’s German Potato Salad. Elly (@ellytruesdell) is a Local Forager for Whole Foods Market’s Northeast division. She develops new buying relationships with suppliers, farmers, and artisans, with a focus on their growth to new markets. She’s responsible for all the awesome local brands and family-farmed produce you see at your neighborhood Whole Foods! Here, she suggests a meatless, but no less delicious, option.
German Potato Salad à la Nina Planck
Ingredients
-2 lbs potatoes, preferably a waxy variety like Yukon Gold
-¾ lb green beans
-¾ lb bacon, diced
-2 tbsp apple cider vinegar
-1 tbsp whole grain mustard
-4-6 tbsp olive oil
-Sea Salt and Black Pepper to taste
1. Wash potatoes and cut into bite-sized chunks. Boil in salted water till almost fork tender. Add in trimmed and halved green beans for the final 60-90 seconds. Drain.
2. While the beans and potatoes cool, pan fry the diced bacon until crisp.
3. Remove bacon from pan and dry on paper towel (save rendered fat, duh!).
4. For the dressing: Whisk the apple cider vinegar and whole grain mustard. Add in the olive oil and 1-2 tbsp of the rendered bacon fat. Add sea salt and cracked pepper to taste.
5. In a bowl, toss room temperature potatoes, beans and bacon in dressing. Top with 1/2 cup sliced scallions and any torn up herbs you have on hand. Finish with an extra pinch of salt and pepper.
6. Bring to a super rad picnic with all the coolest food ladies in town!
Elly’s Vegan Potato Salad
Ingredients
-2 – 3 lbs. Baby Yukon Gold or Red New Potatoes, scrubbed or rinsed
-½ cup Sir Kensington’s Plain Fabanaise (vegan mayo)
-1 – 2 Tbsp whole grain mustard (I love Tin brand)
-1 – 2 Tbsp fresh lemon juice
-4 scallions, white parts, sliced & set aside 2 green ends, sliced
-3 Tbsp fresh herbs (basil, cilantro or dill)
-Kosher salt
-Freshly ground black pepper
1. Cover potatoes with cold water in large saucepan. The water should reach at least two inches above the top of the potatoes.
2. Over high heat, bring to a boil and season with salt. Allow to boil for 12 – 15 minutes or until the potatoes are just tender and cut-through with a paring knife.
3. Remove from pan, drain in colander and cover with dish towel for 4 – 5 minutes. Remove dish towel and allow potatoes to cool enough so you can handle.
4. Meanwhile, combine Fabanaise, mustard, lemon juice, plus salt and pepper to create a thick sauce. (Note, amount of mustard is dependent on preference for the flavor and amount of lemon juice for correct consistency).
5. Chop cooled potatoes into quarters, add slivered scallion whites and mayo/mustard dressing until just covered (don’t overdo it!). Finish with assortment of herbs, scallion greens and tweak seasoning if necessary.
For your grand finale, Caitlin Robin’s got you covered. Caitlin owns Grape and Grain, a wine bar in the East Village, and the adjoining event space Against the Grain. As if that weren’t enough, she also runs a law firm specializing in medical malpractice litigation.
Her picnic recipe comes courtesy of Chef Steps: carbonated fruit! It requires a little bit of planning, but the results are beyond impressive.
Aside from the fruit, her best picnic pro-tip is that if you get caught drinking wine in the park, having an open container is an administrative code violation with a $25 fine in Manhattan. In other boroughs, it’s generally a misdemeanor that can be plead down to an administrative code violation with a $30 fine. Neither violation will end up on your ‘permanent record’. Enjoy responsibly!
Heritage Radio Network is proud to host Ladies’ Night each month. It’s a wonderful opportunity for likeminded women to get together and enjoy each other’s company. Why not join us? RSVP and details are here. We’ll see you tomorrow! Bring your favorite blanket and your best dish.
We’re proudly sponsored by Whole Foods Market Brooklyn, the perfect stop for all your outdoor dining essentials. Whole Foods is opening a new store in Williamsburg on July 26th.
Having your own picnic and proud of your spread? Tag us on Instagram @heritage_radio and @wfmbrooklyn!