Are you tired of the same old picnic or tailgate fare? The soggy sandwiches, mayonnaise laden potato and macaroni salads and crushed bags of potato chip? Well this episode is for you. I am going to show you two really easy, refreshing recipes that are a snap to pack up in individual portions using everyone’s favorite old kitchen item – the mason jar. First I am preparing a variation of the canteloupe and prosciutto appetizer, but I’m bulking it up with watermelon and feta cheese and drizzling it with smoked paprika dressing. And then I’m making a pea and buttermilk soup which is equally good hot or cold, garnished with spicy shrimp and shredded marinated carrots. But that is not all, I’m also going to give you tips about how to pack a picnic or tailgate meal, whether it’s 100 or 45 degrees outside.
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Fairway for donating all the food | Chantal for the cookware | Le Creuset for the Dutch ovens | Wustoff for the knives | Boos for the cutting boards | Kitchen Aid for the appliances | Oxo for the small kitchen tools |