Words and Photos by Stephanie Cameron
Picnics and summer are synonymous, but any time is the right time to spread a blanket beneath a tree and dine al fresco. For me, picnics are an opportunity to celebrate local produce and pick up artisanal goodies to share with whomever I’m with in the great outdoors. You can visit the farmers market and gather most of the ingredients for these recipes, as well as explore other local artisan options to expand your menu. Grabbing cheese boards or locally made goods from The Mouse Hole in Albuquerque, Picnic NM in Santa Fe, or Farmesilla in Las Cruces can help you pull everything together.
This edition of Cooking Fresh features hearty salads that travel well and can either complement an epic feast of charcuterie boards, deviled eggs, local wine, lemonade, and sweet treats, or play the leading role. In addition to picnics, these salads can make appearances at summer pool parties, potlucks, and tailgates because they can be served at room temperature, won’t wilt while sitting out, and pack up easily. Best of all, they are relatively simple to prepare.
These recipes are easily doubled or halved, depending on the number of servings required for your picnic gathering.
Recipes from this Issue
Mediterranean Orzo Salad
Orzo makes a great pasta salad base because it has a firm and toothsome texture (as long as you don’t overcook it), but you can substitute fusilli, orecchiette, or any other short pasta that’s in your pantry.
Charred Corn with White Beans and Lime Crema
The addition of charred corn, cumin, lime, and paprika make this bean salad reminiscent of Mexican street corn.
Black Rice Salad with Cherries and Plums
Black rice, often referred to as forbidden rice, has a nutty flavor and a chewy texture and is packed with fiber, protein, and antioxidants, and it pairs wonderfully with seasonal fruits.
Smashed Cucumber Chili Crisp Salad
This cucumber salad is a spin on the classic Sichuan dish—simple, spicy, crispy, savory, and slightly addictive. The combination of crunchy peanuts and chili crisp with refreshing cucumbers is delightful. However, cucumbers can be slippery, making it difficult for...
Green Bean Salad with Pickles
Common green beans are called for in this recipe, but numerous varieties of heirloom bush, pole, and runner beans are available from local farmers or, if you’re industrious, from your own garden.
Stephanie Cameron was raised in Albuquerque and earned a degree in fine arts at the University of New Mexico. She is the art director, head photographer, recipe tester, marketing guru, publisher, and owner of edible New Mexico and The Bite.
