A Taste of Woodloch: Summer Picnic Recipes!

Time flies when you’re eating good food! Nothing compares to eating with loved ones around a table or on a picnic blanket. It seems nowadays there is less time to share a meal together, but at Woodloch, that’s our specialty. We love bringing families back together and we love doing it the old fashioned American way…the family cookout! These recipes are perfect for your next outdoor gathering. Once you spread the lavender glazed chicken and coleslaw around the picnic table everyone will come running!

Pesto Chicken Tortellini Soup

Ahh, yes. A delicious breakfast treat that can also be enjoyed during brunch, lunch, dinner (which I cal “Brinner”) and dessert. Before you begin, you will need a griddle set to 325°, Pam spray, a measuring cup, mixing bowl, spatula and ladle.

INGREDIENTS:
2 tbsp. salted butter
1 onion, diced
2 garlic cloves, minced
8 cups low sodium chicken broth
3 tbsp. pesto with basil
1 package (20 oz) cheese tortellini

Salt and pepper to taste
2 boneless, skinless chicken breasts, cubed
2 cups baby spinach
2 cans white beans (14.5 oz)
1 can diced tomatoes (14.5 oz)
Grated Parmesan for garnish

DIRECTIONS:

1. Heat butter over medium/high heat in a large Dutch oven or stock pot. Add in the diced onion and cook 3-4 minutes, stirring occasionally. Add the garlic and saute for 30 seconds until the garlic and onion are translucent and fragrant.

2. Add the chicken broth, pesto, and tomatoes. Stir to combine.

3. Bring soup to a boil and then reduce heat to low, stirring in tortellini.

4. Season with salt and pepper to taste.

5. Set to simmer and cook for approximately 7 minutes or until the trortellini is al dente.

6. Stir in the cooked chicken, spinach and white beans.

7. Stir to combine and allow to simmer until the spinach is wilted to your liking.

8. Garnish with parmesan and serve!

Apple Jicama Coleslaw

INGREDIENTS:
1/2 small head green cabbage, cored and thinly sliced
1/2 jicama, matchstick-sized
1 large sweet apple, matchstick-sized
1/2 cup mayonnaise
1/4 cup pineapple juice
1 tsp white sugar
Hot sauce to taste
Salt and pepper to taste
1/4 bunch chopped fresh cilantro
1/3 oz toasted corn bits, crushed

DIRECTIONS:

1. Place cabbage, jicama and apple in a large bowl and toss to combine

2. Whisk mayonnaise, pineapple juice, suagar, hot sauce, salt and pepper until mixture is smooth and fluffy, 1 to 2 minutes.

3. Mix in cilantro and toss again. Garnish with toasted corn bits. Serve immediately.

Roasted Lavender Honey Glazed Chicken

INGREDIENTS:
1 (5-6 lb) chicken, quartered
Salt and fresh ground black pepper
2 tsp dried lavender
1 tbsp. dried thyme
1 tbsp. dried rosemary
1/2 tsp crushed red pepper flakes
1/2 cup pure honey
1/4 cup balsamic vinegar

DIRECTIONS:

1. Position an oven rack towards the middle of the oven, then heat oven to 400 degrees.

2. Season the chicken quarters with about 1 tsp of salt and a few grinds of black pepper. Place in one layer onto a rimmed baing sheet. Bake for 20 minutes.

3. Meanwhile, add lavender, thyme, rosemary, red pepper flakes, honey and balsamic vinegar to a small saucepan over medium-low heat. Whisk until well blended. When warmed through, remove from the heat and set aside.

4. After 20 min of roasting, baste chicken with lavender honey glaze into the thickest part of the chicken reads 165 degrees (an additional 15 to 20 minutes).
5. Remove chicken from the oven, loosely cover with aluminum foil and allow to rest for 5 min before serving.

2018-05-17T15:28:09+00:00 May 18th, 2018|Categories: Uncategorized|

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