picnic Archives - Page 4 of 5

classic macaroni salad with grilled peppers

by Jackie Newgent | April 30, 2014 | 0 Comments

Makes 5 servings: 1 cup each I was asked to create a healthy macaroni salad, but to keep it classic. Basically, no overly frilly, fussy, or fancy ingredients allowed. That actually is more challenging than it sounds. Macaroni salad is considered “classic” for a reason. And I won’t use “fake” fat-free ingredients to concoct my recipes. That said, I was successful at creating this better-for-you version! I kept great taste and tradition in mind. And though not extra fancy, I did make this macaroni salad extra special by adding grilled peppers and fresh herbs. Enjoy it at your next cookout or picnic. I know I will! Calories saved: 170 Why it’s better for you: Pumped up the whole grains; more...

grilled avocado-poblano egg salad sandwich with rosemary

by Jackie Newgent | September 30, 2012 | 2 Comments

Makes 4 servings: 1 sandwich each Though grilling is a most popular in summertime, I find I cook out more during the fall. But I like to mix things up a bit and not stick to the tried and true. Here’s one of those not-so-tried-and-true results. It’s an egg salad sandwich gone mad … in a very tasty way! Not only did I grill the eggs, I grilled avocado and Poblano and combined them all together for an unexpected sandwich bursting with flavor, texture, and smoky intrigue. The fresh rosemary is the perfect accent for it. You can use an indoor grill or grill pan, if you prefer. Hope you enjoy it soon–whether cooking out or in. Calories Saved: 130

pistachio pesto hummus spread

by Jackie Newgent | August 27, 2012 | 4 Comments

Meet my multi-tasking pistachio pesto hummus spread. You’ll love that you can indulge in this plant-based condiment in three (or more!) ways. First, the recipe makes a delectable match for a sandwich in place of mayo. Second, it’s tasty as an inspired “hummus” paired with cherry tomatoes, sweet bell pepper strips, or practically any seasonal veggie. And third, it’s a colorful, creamy base for a pasta sauce. The pistachios (try Wonderful Roasted & Salted No-Shells Pistachios!) provide unique flavor and color interest. And the finishing drizzle of roasted pistachio oil enhances the nutty flavor profile. Enjoy it often!

sesame soba noodle bowl

by Jackie Newgent | June 25, 2012 | 3 Comments

Makes 4 servings: 2 cups each Surprisingly, the biggest caloric issue with sesame noodles is often not the sesame oil or the peanut butter … it’s the actual noodles. So here’s how I solve this quandary. Bell peppers basically become part of the noodles to provide fewer calories and bigger flavor. You’ll cook the bell peppers right along with the noodles; so there’s no extra cooking step required either. This cool meal-in-one is a definite winner (for lunch, dinner or a picnic) for my eyes and palate. It was for my summer intern, Sarah Gelman, too (who helped me test this recipe). Hoping you fall in love with this delicious dish like we did. Please let us know what you...

lebanese potato salad

by Jackie Newgent | June 8, 2012 | 0 Comments

Makes 6 servings: 1 cup each Potato salad is not traditionally Lebanese cuisine. But I was craving potato salad and Lebanese food—which is how this inspired recipe came to be. It’s a truly refreshing twist on the traditionally overly-caloric summertime favorite. This fragrant version is vegan, too. I adore this recipe. I hope you do, too! Calories Saved: 240

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