INSPIRING OUTDOOR CONNECTIONS

LUXE LABOR DAY BACKYARD PICNIC RECIPES (EAT + DRINK)

, 2017, August 30 /

#BECAUSECONSUMPTION

IMAGES CREDITED: JENNY FARHAT

LUXE LABOR DAY BACKYARD PICNIC 

RECIPES //

SHOPPING LIST:

• Wild caught Salmon, skin on
• Uncooked millet
• Farmer’s market veggies: Cucumber, Tomatoes, carrots, raddish, bell pepper, turnips, white onion, lemons, 
• Garden picked herbs: Basil, rosemary, parsley
• Garlic
• Hard cheese
• Greek yogurt
• Coconut Oil
Lex Taylor Rubs + Salts 
Harvest Peace Fair Trade Extra Virgin Olive Oil
SOTO Sake 
• Sipp Lemon Flower Organic Craft Soda 

CAST IRON SKILLET SALMON

INGREDIENTS LIST:

• Wild caught Salmon, skin on
• Garden picked Rosemary
• Lemon
• Coconut Oil
• Lex Taylor Rubs + Salts Course Grill Rub

TOOLS/UTENSILS:

• Cast Iron skillet with lid

PREP:

• Slice lemon into 1/4 in rings.
• Rinse salmon and pat dry with paper towels.
• Cut into 6 inch pieces. Place skin side down on plate and coat with a thin layer of coconut oil.
• Generously cover with Lex Taylor Rubs + Salts Course Grill Rub and top with sliced lemons.
• Preheat cast iron skillet to medium hot and add 1 teaspoon of coconut oil. 

COOK + SERVE:

• When oil is hot, place salmon skin side down into skillet.
• Surround with a few sprigs of fresh rosemary. 
• Cover and cook on medium heat for 7 minutes. 
• Remove from heat and uncover. Salmon will cook all the way through to medium well as the skillet cools. Edges will be well done, crisp, center will be soft, flakey and moist. 
• Finish with a light sprinkle of Lex Taylor Rubs + Salts The Finishing Touch Rub + a drizzle of Harvest Peace Oil.
• Serve out of the skillet.

PRO TIP:

• 1/2 pound of salmon will feed approx. 4-5 people in this picnic spread. 

VEGETABLE MILLET SALAD

INGREDIENTS LIST:

• 1 Cup raw millet
• 2 cups water
• 1/2 white onion, diced
• 1/2 bell pepper, diced (we used a red bell)
• 1/4 cucumber, diced
• a handful of garden picked parsley
• Harvest Peace Olive Oil
• Lex Taylor Rubs + Salts, The Finishing Touch

TOOLS/UTENSILS:

• 2-quart sauce pan or pot with lid

PREP:

• Dice onion, bell pepper and cucumber. Chop Parsley. Place veggies and herbs to the side. 
• Toast millet in a saucepan on medium heat for 4-5 minutes until it turns golden brown but don’t let it burn. 
• Measure out 2 cups of water. 

COOK + SERVE:

Add the water to the pan: Stir.
Increase the heat to high and bring the mixture to a boil.
 Decrease heat to low and cover the pot. Simmer until the grains for about 15 minutes until the millet absorbs most of the water.
Remove From Heat and Let Stand to absorb any remaining liquid. Allow it to sit, covered and removed from heat, for 10 minutes.
 Fluff and add in chopped veggies and herbs. Finish with Harvest Peace Olive Oil.

PRO TIP:

• Serve at room temp or slightly warm.

SIDES + NIBBLES

CRUDITE + NIBS

INGREDIENTS LIST:

• Farmer’s market veggies: Cucumber, Tomatoes, Raddish, Bell Pepper, Turnips
• Garlic
• Hard cheese
• Greek yogurt
• Lex Taylor Rubs + Salts 
• Harvest Peace Fair Trade Extra Virgin Olive Oil
• Local Bread
• Olives

TOOLS/UTENSILS:

• Chopping block for serving, small bowls and plates

PREP:

• Slice all veggies into 1/4 inch rings and slices. 
• Place on serving plate for an easy grab.
• Slice loaf bread into 1/2 slices.
• Slice hard cheese into 1/4 inch slices. 
• Generously add Harvest Peace to a serving plate or bowl. Top with Lex Taylor Course Grill Rub

SERVE:

• Plate veggies, bread and hard cheese in a visually appealing and easy to grab way. 
• Place olives in a bowl.
• Serve with Harvest Peace Olive Oil and yogurt. 

PRO TIP:

• Serve raw and in grabbable bite sized pieces. 

ROASTED CARROTS + GARLIC

INGREDIENTS LIST:

• Farmer’s market carrots with stems
• Garlic
• cooking olive oil 
• Harvest Peace Fair Trade Extra Virgin Olive Oil
• Lex Taylor The Finishing Touch 

TOOLS/UTENSILS:

• Flat backing sheet, foil

PREP:

• Pre-heat oven to 375 degrees.
• Break apart 2 garlic cloves, skin on or off. Place in a foil pouch, coat with cooking olive oil. Seal pouch.
• Wash carrots. Place on baking sheet. Lightly coat with baking olive oil.

COOK + SERVE:

• Place carrots and garlic foil pouch in oven and cook for 15 minutes. 
• Place carrots on a plate or cutting board and garlic in a small bowl to serve.
• Finish carrots with Lex Taylor The Finishing Touch Salt

PRO TIP:

• Garlic cloves pair nicely with crudites, cheeses + bread.

SOTO BASIL LEMONADE

SOTO BASIL LEMONADE

INGREDIENTS LIST:

SOTO Sake
Sipps Lemon Flower Organic Craft Soda
• Ice
• Basil Leaf Garnish

TOOLS/UTENSILS:

• Jigger, Mixing spoon, rocks or stemless wine glass

PREP + SERVE:

• Pour 2oz of SOTO Sake into glass. Top with 4 oz. of Sipps Lemonflower Organic Craft Soda. Stir well.

SERVE:

• Top with a generous amount of ice + garnish with a basil leaf. 

PRO TIP:

• You can replace Sipps with 1oz. fresh lemonade and 3oz. sparkling water.

Interested in recreating this spread for your own Labor Day BBQ? Click BUY below to grab the ingredients that inspired us.  

xx,

Stranded on Land

Images by Jenny Farhat. Recipes by Eunique Deeann.

 

 

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About eunique deeann

creative vision + voice behind Stranded on Land. posted up in san diego exploring and bringing you fresh content. brand marketer by pay, road tripper and comfort zone pusher by play, experience creator by necessity.
Category: Eat + Drink

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