Chicken Salad with Roasted Red Bell Peppers and Homemade Aioli

(Makes 8 servings)

Ingredients

• 1 garlic clove
• 1 tablespoon Dijon mustard
• 2 tablespoons fresh lemon juice
• 1 large egg yolk
• 2 teaspoons curry powder
• 1/3 cup grapeseed oil
• Salt and freshly ground black pepper
• 4 boneless, skinless chicken breasts, grilled and cooled
• 2 roasted red bell peppers, peeled, seeded, cut into medium dice
• 1/2 cup finely diced red onion
• 1 stalk celery, finely diced
• 1/4 cup chopped green onions
• 1/7 cup chopped fresh cilantro
• 1 head romaine lettuce, cut into bite-size pieces

Directions
Place garlic, Dijon mustard, lemon juice, egg yolk, and curry powder in food processor and puree until smooth. With motor still running, slowly add oil until emulsified. Season aioli to taste with salt and pepper, then remove from food processor. Tear chicken breasts into bite-size pieces and place them into large bowl along with peppers, red onion, and celery. Toss chicken with enough of aioli to generously coat, reserving at least 2 tablespoons. Season to taste with salt and pepper and fold in green onions and cilantro.

In separate large bowl, toss romaine with remaining aioli and season to taste with salt and pepper. Refrigerate covered, then transport in cooler. To serve, mound lettuce onto center of eight serving plates, top with generous ½ cup chicken salad, and serve.

Succotash

(Makes 4 servings)

Ingredients

• 2 tablespoons olive oil
• 1 small red onion, medium dice
• 2 garlic cloves, finely chopped
• 1 red bell pepper, medium dice
• 1 green bell pepper, medium dice
• 2 zucchini, medium dice
• 2 ears fresh yellow corn, shucked (about 2 ½ cups of kernels)
• 1/4 cup finely chopped fresh Italian parsley
• 2 tablespoons chopped fresh thyme
• 2 tablespoons fresh lemon juice
• Salt (optional) and freshly ground black pepper

Directions
Heat oil in large sauté pan over medium-high heat. Add onions and sauté until slightly softened, about 4 minutes. Add garlic and sauté until fragrant, about 30 seconds. Add red and green bell peppers and sauté until they soften slightly, about 4 minutes. Add zucchini and corn and sauté until crisp-tender, about 5 minutes. Stir in parsley, thyme, and lemon juice. Refrigerate covered, then transport in cooler. To serve, season to taste with salt and pepper and serve.

Cucumber and Dill Salad

(Makes 4 servings)

Ingredients

• 1/4 cup fresh lemon juice
• 2 tablespoons finely chopped fresh dill
• 2 1/2 tablespoons extra-virgin olive oil
• 2 cucumbers, cut in half lengthwise and sliced thinly crosswise
• Sea salt (optional)

Directions
Place lemon juice and dill in medium-sized bowl and gently whisk to blend while slowly adding olive oil. Add cucumbers to dressing and toss to coat. Season salad to taste with salt. Refrigerate covered, then transport in cooler. Divide salad among four serving bowls and serve immediately.

Stone’s “Take-Out” Favorites:

Keep It Simple: “Marinated and grilled chicken because it’s great hot, warm or cold. Tear into pieces and serve over a fresh seasonal salad; combine with dressing in a baguette to make a delicious sandwich or simply eat as a snack just as it is. Dips like baba ghanoush and tzatziki are also great. They can be enjoyed with crunchy veggies or baked pita chips, and they work as a spread on sandwiches.”

Savor the Season: “When you buy what’s in season, it usually comes from a local farm where their stock is plentiful. So you’re buying fruits and veggies that are tastier, more affordable, and have the potential to support local farms and communities.”

No Spoil Suggestions: “I love to have all types of antipasto platters at a picnic, from pickled and preserved vegetables to marinated artichokes and beautifully cured meats. Make a variety of salads. The key is to pack the vinaigrette or dressing separately. Pour just before eating to keep the greens nice and crisp.”

Quinoa Salad

(Makes 4 servings)

Ingredients

For the quinoa:
1 tablespoon extra virgin olive oil
1 shallot, finely diced
1 clove garlic, finely diced
2 cups uncooked quinoa
2 cups chicken or vegetable stock

For the vinaigrette:
¾ tablespoon shallots, finely diced
1 tablespoon red wine vinegar
2 tablespoons extra virgin olive oil
2 tablespoons fresh flat leaf parsley, roughly chopped

For the salad:
½ cup cherry tomatoes, halved
½ cup English cucumber, peeled, seeded and small diced
¼ cup red bell pepper, medium diced
1 cup baby arugula

Directions

Heat medium saucepan over medium high heat, add olive oil and sweat shallot for 2 minutes stirring constantly. Add garlic and cook for additional 2 minutes. Add quinoa and stir to coat with shallot and garlic, then add in stock and bring to simmer.

Reduce heat to simmer gently for about 15 to 20 minutes or until quinoa is tender but not mushy. Remove quinoa from pot to sheet-pan to cool. Once cool, fluff quinoa with fork and reserve.

To make vinaigrette, place shallots and vinegar in medium mixing bowl. While whisking, slowly drizzle in olive oil. Add parsley and season vinaigrette with salt and pepper to taste. In separate large mixing bowl, combine cooled quinoa, tomatoes, cucumbers, bell peppers, and arugula and toss to mix. Drizzle in enough of vinaigrette to lightly coat and season salad to taste with salt and pepper. Refrigerate covered, then transport in cooler. To serve, spoon the salad onto 4 serving plates and serve immediately.

Tabbouleh

(Makes 4 to 6 servings)

Pack up some lettuce wraps or pita bread and hummus and scoop on the tabbouleh. This traditionally Middle Eastern dish is becoming a popular American picnic treat.

• 1 cup bulgur wheat, washed
• 2 cups water
• 2 cups tomatoes, seeded and chopped
• 1 cup green onions, finely chopped
• 2 cups parsley, washed and finely chopped
• ½ cup fresh mint leaves, finely chopped
• 1 cucumber, diced
• salt and pepper
• allspice
• 1 tablespoon sumac (optional)
• juice of 2 lemons
• ¼ cup extra-virgin olive oil

Directions:
Place bulgur in bowl. Heat water in microwave until hot, but not boiling, about 1½ minutes. Carefully pour hot water over bulgur. Cover bowl
with plastic wrap and let stand, about 45 minutes. In separate bowl, combine all vegetables and seasonings. When bulgur is done soaking, drain in strainer, pressing with spoon to squeeze out water. Add bulgur and lemon juice to vegetables and mix. Drizzle with olive oil just before serving.

Macaroni Salad

(Makes 4 to 6 servings)

Try swapping the mayo in your favorite salads—potato, egg, chicken, tuna, ham, pasta—with vegan mayonnaise. The dairy-free product is generally made with soy milk, vegetable oil, and lemon juice and contains no cholesterol. Try this lips-MAC ‘n salad at your next summer cookout.

• 2 cups uncooked whole-wheat macaroni pasta
• 1/2 cup vegan mayo
• 1 tablespoon red wine vinegar
• 2 tablespoons dijon mustard
• 3 tablespoons sugar
• salt and pepper
• 2 stalks of celery, rinsed and chopped
• 1 carrot, peeled and chopped
• 1/2 small red onion, finely chopped
• 2 tablespoons black olives, chopped

Cook pasta according to directions. Rinse, drain, and set aside. In large bowl, whisk mayo, vinegar, mustard, and salt and pepper (to taste). Add celery, carrot, onion, and olives to mixture. Stir in the macaroni, cover, and chill for for 24 hours.

Mayo-Free Potato Salad

(Makes 4 servings)

No mayo and no mustard? You’ve got to try it to believe in this delicious new take on taters.

• 2 1/2 pounds Idaho potatoes, cut into large chunks
• 1/2 cup low-sodium broth
• 2 tablespoons black olives, finely chopped
• 1 red bell pepper, finely chopped
• 2 stalks celery, finely chopped
• 1/2 medium red onion, finely chopped
• 1 1/2 tablespoon pickle relish
• 1 lemon, zested and juiced
• 2 tablespoons red wine vinegar
• 3 tablespoons extra-virgin olive oil
• Salt and freshly ground black pepper

Place potato chunks in medium pot. Fill with cold water and bring to boil. Add salt and cook potatoes until tender, about 12-15 minutes. Once the potatoes are tender, drain and return to warm pot to dry.

Add the broth, olives, red bell pepper, celery, onion, relish, lemon zest and juice, red wine vinegar, and oil. Season with salt and pepper.