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Recipes For A Perfect Picnic Lunch

Today on the Good Morning Show, Chef Natasha Ford from Culinard, the Culinary Institute of Virginia College in Greensboro will help us make the perfect picnic lunch today in the news 2 kitchen.
Culinard, the Culinary Institute of Virginia College in Greensboro.

Spicy Shrimp Salad with Chipotle Lime Dressing

Yield: serves 4-6

Ingredients

1 lb. raw jumbo shrimp (16 to 20 per pound), peeled and deveined

1/2 c. vegetable oil

1 tsp garlic powder

1 tsp Cajun Seasoning

½ tsp ginger powder

½ tsp onion powder

½ tsp paprika

Pinch all spice

Preparation

Place shrimp in a wide shallow bowl and set in the fridge. Pour marinade over shrimp and gently stir to coat evenly. Cover and refrigerate for 2 to 3 hours. Grill Shrimp until its opaque/pink and cooked fully. Remove from the grill and let it cool to room temperature. Sprinkle with chopped cilantro and a bit of flaky sea salt. Serve with lime wedges for squeezing over the top. Add to the salad

Salad Will Include

Salad greens 4oz

Cucumber slices 5 slices pp

Cherry Tomatoes 5 pp-

Avocado Slices ¼ avocado pp

1 oz salad dressing

Cilantro Chipotle Salad Dressing

Yields 6 cups

Ingredients

1 ½ oz chipotle in Adobo Sauce

1 cup lime juice

2 tbsp peeled fresh garlic

5 fl oz honey

1 teaspoon cumin

2 tsp salt

3 cups canola oil

1 cup olive oil

8 oz fresh cilantro (add on the day of service)

Procedure

In a blender add all the ingredients and mix well together minus the canola oil. Stream the canola oil in the salad dressing while using the hand mixer.

Dijon Salmon with Roasted Yam and Kale Salad

Salmon Ingredients

1-1.5 lbs of wild salmon skinless (4oz cooked per person)

2 tsp olive oil

Sprinkle garlic powder and smoked paprika

Salt pepper

Salad Ingredients

2 jewel yams, cut into 1-inch cubes

2 tablespoons olive oil

salt and freshly ground black pepper to taste

1 tablespoon olive oil

1 onion, sliced

3 cloves garlic, minced

1 bunch kale, torn into bite-sized pieces

Procedure

Preheat an oven to 400 degrees F (200 degrees C). Toss the yams with 2 tablespoons of olive oil in a bowl. Season to taste with salt and pepper and arrange evenly onto a baking sheet.

Bake in the preheated oven until the yams are tender, 20 to 25 minutes. Cool to room temperature in the refrigerator.

Meanwhile, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Cook and stir the onion and garlic until the onion has caramelized to a golden brown, about 15 minutes. Stir in the kale, cooking until wilted and tender. Transfer the kale mixture to a bowl, and cool to room temperature in the refrigerator.

Once all the ingredients have cooled, combine the yams, kale and 1 tbsp of dressing in a bowl. Season to taste with salt and pepper, and gently stir to combine.

Vinaigrette Ingredients

1 tbsp white wine vinegar

1 tbsp Dijon mustard

¼ cup Maple Syrup

¼ c extra virgin olive oil

Salt and pepper to taste

Procedure

Put all the ingredients into a vitamix blender and mix. Add salt and pepper to taste.

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