Mother’s Day Picnic

This Sunday is Mother’s Day and as the weather begins to warm, thoughts of enjoying our gardens and parks and eating outside seem to surface. Spending time with our moms is a great opportunity to share meals outdoors. What better way to do this than to have your meal made ahead, or even better yet, potluck?!

To prepare the following meal, start the day before and cut all vegetables for the crudite platter and store in airtight bags. The tzatziki, a yogurt based dip with cucumber, garlic and herbs, may be purchased at Trader Joes or Whole Foods, or can be made from scratch. Cook the chicken over a grill or roast it in the oven with the skin on. Refrigerate chicken until ready to serve. Wash and dry lettuces for the salad and store wrapped in damp paper towels in ziplock bags.  Prepare the vinaigrette and mango salsa – recipes follow.

Don’t be put off by the lightness of this meal. I served this to my family of all boys the other night and it was a hit with them. If you have some bigger eaters, serve them more chicken as protein will give them a healthy fullness.

Colorful crudite platter consisting of carrots, sliced
kohlrabi, yellow and red cherry tomatoes, and
steamed asparagus with tzatziki

Mixed greens salad with light vinaigrette topped

 with grilled chicken and mango salsa

Fresh whole wheat sourdough bread

Colorful cupcakes topped with fresh strawberries
 for dessert

Light Vinaigrette (makes about ½ cup)

6 tablespoons extra virgin olive oil
2-3 tablespoons rice wine vinegar
Salt and pepper to taste

Place all ingredients in a jar with a lid. Shake to mix. Adjust seasonings. Toss mixed greens with dressing to moisten just before serving. Arrange lettuce on each plate, top with sliced grilled chicken, and a scoop of mango salsa. Yum!

Grilled or Roasted Chicken (allow 4 ounces or more per person)

Chicken Breasts, skin on
Salt and pepper

Season the chicken breasts with salt and pepper and cook on the barbecue (or in the oven) until the meat is no longer pink inside. Don’t overcook! Store the chicken in an airtight container in the refrigerator until ready to plate. Remove the skin from the breasts and slice into ½ inch thick pieces. Place on top of the mixed greens salad. Top with salsa.

Mango Salsa (serves 6)

2 or 3 mangoes, cut into small cubes
Squeeze of lime juice
2 tablespoons of sliced almonds
2 scallions, thinly sliced
¼ teaspoon finely grated fresh ginger
Dash of salt and pepper

Mix all ingredients together in a bowl. Adjust seasonings as needed. If you are not a fan of fresh ginger, just don’t add it in.

All the grandchildren.

My mom.

- Kim Fielding