Updated: 06/26/2018 9:40 AM | Print Story |  Email

Pack A Picnic

Golden Fig owner Laurie Crowell chatted about her favorite picnic must-haves for a relaxing summer outing at the lake. 

Pesto Pasta Salad
Ingredients: 
1 lb cavatappi
1/2 c pesto
1/2 c parmesan cheese
3 c quality mayo
1 lb frozen petite peas
squeeze of fresh lime juice 
zest of 1 lime
kosher salt and pepper
 
Steps:
1. Cook pasta according to directions, rinse with cold water to stop cooking. drain in colander
2. Mix up pesto, mayo, lime juice and zest.
3. Stir 3/4 mayo mixture into, drained, cooled pasta
4. Check seasonings and adjust if needed.
5. Stir in frozen peas before leaving on your picnic
 
Chocolate Sea Salt Rice Krispie Bars 
Ingredients: 
1/4 c butter
10 c miniature marshmallows (divided)
1 tb vanilla bean paste
6 c crisped rice cereal
chocolate salt
 
Steps:
Butter a 9x13 pan and set aside
In large bowl pour 6 cups crisped rice cereal and 2 cups of the marshmallows. Set aside
In a medium saucepan, melt butter over medium low heat. Once melted, continue stirring until it turns a deep amber color (about 5 minutes) Remove from heat immediately once deep amber color has been reached.
Stir in vanilla bean paste and remaining 8 C marshmallows. Place back on low heat if necessary to melt mallows all the way.
Using a rubber scraper (to be sure you get all the good stuff!) pour butter/marshmallow mix over cereal in bowl and quickly stir to coat. Stir in remaining 2 C marshmallows
Press into prepared pan and shake chocolate salt over the top.
Press down with parchment or a buttered hand to compact cereal.
Let rest 1 hour before cutting.