Every year, my family and I head to American Player’s Theater in Spring Green, WI.
We bring coolers upon coolers filled with food and picnic before and after the first play. For probably the last four years, the weekend we chose has been the hottest in the summer, with temperatures last year reaching 92 degrees. Sitting in the sun through a three hour Shakespeare performance in 92 degree heat takes a certain type of commitment.
This year though, we sat through both performances comfortably. We picnicked for lunch and we picnicked for dinner with great success, even though we left the bag with all the plates and silverware at home. We only had a reasonable amount of leftovers, which is a big accomplishment.
I’m heading out for the week on a work retreat in Whistler, but before I jet, here’s some ideas for dinner:
Cucumbers
- Heirloom Tomato and Watermelon Salad
- Melon and Cucumber Salad with Toasted Almonds
- Smoky Beet and Lentil Salad
Onions
Carrots
- Roasted Root Vegetable and Chicken Tacos with Chili Mayo
- Carrot Almond Cake with Ricotta Cream
- Soy-Glazed Tofu, Carrot, and Mushrooms
Swiss Chard
- Sauteed Swiss Chard with Crispy Shallots and Walnuts
- Tomato and Anchovy Butter Pasta with Swiss Chard
- Swiss Chard and Sausage Tart
Celery
- Green on Green on Green Smoothie
- Orzo Pilaf with Italian Sausage
- Paprika-Spiced Roasted Potato Salad
Sweet Corn
- Grilled Romaine, Charred Corn, Tomato and Fennel Salad
- Corn Blinis with Mongo Salsa
- Tomato, Zucchini, and Corn Galette
Summer Squash
- Roasted Summer Vegetable Soup
- Pasta with Tomatoes, Corn, Squash, and Ricotta | Food52
- Summer Squash Pasta with Yogurt Sauce | Naturally Ella
Cherry Tomatoes
- Mango, Avocado, Cucumber, and Cherry Tomato Salad
- Tomato, Red Onion, and Roasted Lemon Salad
- Summer Tomato Pie | Joy the Baker
Scallions
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