Summertime, the livin’ is simple, and so are these good picnic recipes – Orange County Register

By Carla Vigos

Laguna Woods Globe

Summertime brings outside consuming, events, graduations, Father’s Day and Fourth of July celebrations.

I took a visit to Greece about 10 years in the past. Kalamata olives, lemons and olive oils had been in abundance within the meals I loved. This impressed me to make a easy non-mayonnaise potato salad protected for outside events.

Secondly, beforehand I wasn’t a fan of turnips, however this straightforward recipe modified my thoughts. I plated them each on a fantastic dish I had purchased in Corfu. Opa!

For questions, e-mail cjvigos@yahoo.com.

Greek Potato Salad

INGREDIENTS

2 kilos unpeeled crimson potatoes lower into chunks, boiled until cooked however nonetheless agency

1/2 medium crimson onion, halved and sliced into skinny half moons

1 inexperienced onion, thinly chopped

24 pitted Kalamata olives, sliced into quarters

2 tablespoons finely chopped recent dill

2 tablespoons finely chopped recent oregano

1/4 cup olive oil

1 tablespoon crimson wine vinegar

4 tablespoons lemon juice

1 teaspoon kosher salt

1/2 teaspoon pepper

1/2 teaspoon Cavender’s Greek Seasoning (non-compulsory)

PROCEDURE

In a medium bowl, mix the potatoes, onions, olives, dill and oregano.

In a small bowl, whisk collectively the olive oil, crimson wine vinegar, lemon juice, salt, pepper and Greek seasoning. Pour over the salad, combine nicely and refrigerate.

Glazed Turnips

INGREDIENTS

2 kilos turnips

1 1/4 cups of water plus 3 tablespoons

2 tablespoons butter

1 tablespoon sugar

1/4 teaspoon of salt

PROCEDURE

Peel turnips and lower into bite-size items. Put them in a big skillet and add 1 1/4 cups water, butter, sugar, and salt. Boil over medium excessive warmth lined, stirring often, for 10 minutes.

Boil uncovered for about 5 extra minutes till the turnips are tender and golden and the water has evaporated. Add extra water, about 3 tablespoons, if essential to glaze the turnips.