picnic menu
Today DH and I went to the Children's Discovery Museum with my sister and nephew. I packed a lunch for the four of us in my Lock & Lock set consisting of California wraps, bread with two kinds of cheese, cucumber salad, hummus with pita and apples. I tucked a cold pack on each side of the bag to make sure everything stayed cool, not that the weather was particularly warm.
The California wraps were tasty, though I didn't put enough cream cheese. The cucumber salad was based on this recipe, except I didn't slice the cucumbers as thin, and I omitted the wasabi powder. Next time I'll probably add pepper to the cucumbers. My father-in-law uses pepper and his tastes better than this recipe did.
Ingredients
1 tbsp. spreadable cream cheese
1 large 10-inch flour tortilla, regular or flavored
2 tbsp. shredded carrot
2 tbsp. thinly sliced red or yellow pepper
2 tbsp. chopped red onion
1/4 cup shredded Cheddar or Monterey Jack cheese
1/4 avocado, peeled and sliced
1/4 cup baby spinach leaves (or torn arugula)
1/4 cup alfalfa sprouts
salt and pepper to taste
Directions
1. Spread cream cheese over the tortilla to within 1/2 inch (1 cm) of the edges.
2. Arrange all the filling ingredients in a row along the center one-third of the tortilla. Sprinkle with salt and pepper to taste.
3. Roll the tortilla up as tightly as possible to enclose the filling without tearing the tortilla. Cut in half crosswise and eat immediately, or wrap both halves in plastic wrap to pack into a lunch bag.
Ingredients
2 cucumbers, peeled and sliced
1/2 teaspoon water
2 tablespoons rice vinegar (not seasoned)
1 tablespoon sugar
1/4 teaspoon soy sauce
Directions
Mix water, rice vinegar, sugar and soy sauce together until the sugar dissolves. Add the cucumbers and let soak.
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