Foodie Friday: A Very Merry Picnic in the Park

By youronebirth

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It was such a great turn out for the last picnic of 2014! I feel fortunate to have so many amazing families in my life and to have the opportunity to catch up with them each month. Picnic days are my favorite days : ) Here was yesterday’s menu lineup. Enjoy!

– Apricot Quinoa Salad  >>

-Paleo Banana Bread >>

– Greek Chicken Kabobs

Greek Dressing

  • 1/4 cup fresh lemon juice
  • 2 tsp. red wine vinegar
  • 2 cloves garlic, crushed into paste
  • 1 TB fresh oregano leaves, chopped
  • 1/2 tsp. dijon mustard
  • pinch of sea salt and black pepper
  • 1/2 cup extra-virgin olive oil
  1. In a bowl, whisk together the lemon juice, vinegar, garlic, oregano, mustard, salt, and pepper
  2. Drizzle in the olive oil in a slow, steady stream while whisking continuously and vigorously, until it is all incorporated.


  1. Cut 2 lbs boneless, skinless chicken breast into 1 inch pieces. Marinade them in the dressing for 2 hours in the refrigerator or 30 min at room temperature 
  2. Thread the chicken onto skewers and discard marinade. Season each skewer with salt and pepper to taste. Grill 8-10min turning occasionally until browned and cooked through

– Chocolate Almond Clusters with Lavender Rosemary Gray Salt

  • 31/2 oz unsweetened chocolate, chopped
  • 21/2 tsp. palm shortening, or coconut oil
  • 2 TB grade B maple syrup or honey (next I would add a little more than what it calls for)
  • 1/2 tsp. vanilla extract
  • 2 cups almonds, raw or roasted and unsalted
  • 3/4 tsp. coarse sea salt (I used my lavender rosemary salt)
  1. Bring 1 inch of water in a saucepan to a boil. Reduce to a simmer and place a heatproof glass or metal bowl over the top to create a double boiler. Slowly melt the chocolate and palm shortening together, stirring constantly. Stir in the maple syrup and vanilla, then remove from the heat and let cool for 10 minutes, until slightly thickened.
  2. Line baking sheet with parchment paper
  3. Stir the almonds into the chocolate, then spoon mounds onto the prepared baking sheet. Sprinkle with the salt. Place in the refrigerator to set for 30 minutes, until hardened. Store any leftover clusters in the refrigerator for up to 1 week.

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