Warmer weather signals that it’s time to take meals outdoors to enjoy the seasonal foliage and flowers. Spend more time hanging out with loved ones instead of in the kitchen when you try one of these simple, portable dishes.
Melon Prosciutto Skewers
Savory meets sweet in this easy-to-assemble recipe from Sonia Lacasse, author of The Healthy Foodie blog. It makes approximately 10 skewers. Gather the following ingredients for the skewers and garnish: 10 slices of prosciutto (cut in half), 20 mini bocconcini (or 1-inch cubes of a cheese of your choice), 20 large cantaloupe balls (from one medium cantaloupe), balsamic vinegar and fresh basil leaves (chopped and whole).
Using 8-inch wooden skewers, thread the cantaloupe, bocconcini and prosciutto in alternating layers onto each skewer. Refrigerate until ready to serve. Garnish with basil leaves and sprinkle with balsamic vinegar before serving.
Queso and charred corn salad
If you like corn and queso, you’ll definitely want to try this recipe, which comes from Kate Merker and Kristina Kurek of Country Living magazine. You’ll need the following ingredients to concoct this scrumptious salad: 1 red chili (seeded and chopped), 1/2 small red onion (finely chopped), 1 tablespoon olive oil, 1/4 cup fresh lime juice, salt, ground black pepper, 4 ounces queso fresco (crumbled), 6 ears of fresh corn (shucked) and 3/4 cup fresh cilantro (chopped).
Grill the cobs of corn over medium heat for about 10 minutes, turning occasionally until charred. Meanwhile, combine the following ingredients in a bowl: chili, lime juice, red onion, oil, salt and pepper. Cool the corn, then use a knife to cut it from the cobs. Add the corn to the mixture in the bowl, along with the queso fresco and cilantro. Keep refrigerated until you’re ready to pack up your picnic basket.
Glazed lemon cookies
Sunny weather just calls for lemonade — and these tasty lemon-flavored cookies featured on Martha Stewart. You’ll need the following ingredients for the cookies: 2 cups unbleached all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 tablespoon finely grated lemon zest, 2 tablespoons fresh lemon juice, 1/2 cup unsalted butter, 1 cup sugar, 1 large egg and 1 teaspoon pure vanilla extract.
Whisk together flour, salt, baking soda and lemon zest in a medium bowl. Use an electric mixer to beat butter and sugar in a large bowl; mix until fluffy. Next, add vanilla, egg and lemon juice and combine. Turn mixer on low and gradually add the flour mixture. Use a tablespoon to drop dough onto two baking sheets, leaving 1 inch between each cookie. Bake for 15-20 minutes in a 350-degree oven, or until cookie edges are golden. Let cool completely, then add glaze, if desired. To make the glaze, simply whisk together 2 cups confectioners’ sugar, 2 tablespoons finely grated lemon zest and 1/3 cup fresh lemon juice.
Try one or more of these yummy recipes the next time you plan a picnic with your family or friends. Just be prepared to get asked for the recipes, because they’re sure to be a hit.
This article is presented by Lexus of Las Vegas in Las Vegas, Nevada.