Perfect picnic recipe ideas

CHICAGO (WLS) -- Picnic food will be popular on the lakefront this weekend as a lot of people head to the beach for Chicago's Air and Water Show.

Want to wow the crowd with your food choices?

Registered dietitian Kristen Brogan stopped by ABC7 studios with simple, delicious and healthly recipes.

Brogan will also be doing a free chef demo Saturday at 10:30 a.m. at the Green City Market in Lincoln Park.

Chicago's 60th annual Air and Water show is this Saturday and Sunday from 10 a.m. until 3 p.m. and admission is free.

Makes 8 Sandwiches

2 large summer squash
2 large zucchinis
4 large portabella mushroom caps
1 jar of sundried tomatoes
Fresh mozzarella slices (optional)
Ciabatta Rolls or Sprouted Bread Slices

Broccoli Pesto Recipe
1 cup of broccoli florets
1/4 cup of extra virgin olive oil
1/4 parmesan cheese, shredded

1/4 cup salted shelled pistachios

Slice summer squash and zucchini, and portabellas into slices lengthwise. Drizzle with extra virgin olive oil and salt and pepper and grill for 2-3 minutes per side or until tender. (Grill pan may be used for more controlled cooking). Meanwhile, add broccoli pesto ingredients to a food processer and blend until smooth.

To assemble sandwiches, start by spreading an even layer of broccoli pesto on the bread. Add veggies, mozzarella and top with the other bread slice. Cut in half and serve.

Makes 8 Wraps

1 pound of boneless skinless chicken breasts
1 quart of organic chicken broth
1/3 cup of avocado oil mayonnaise
1/4 cup of green onions, sliced
1/4 cup of celery, diced
Coconut wraps

Boil chicken breasts in broth for 10-15 minutes or until fully cooked. Remove chicken and discard broth. Let chicken cool for 5 minutes and slice into bite size pieces. Add cut chicken to a large bowl and add mayonnaise, green onions, and celery. Use a large spoon to mix well and add to coconut wraps.

Spice up your boring PB & J by adding sliced bananas, honey, or fresh berries to a sandwich or wraps. Try using natural peanut butter, healthier jellies, and sprouted grain breads or wraps.


Serves 8

1 (20 ounce) package of refrigerated or frozen cheese tortellini
1 cup of grape tomatoes, halved
1 large cucumber, chopped
1 cup of pitted Kalamata olives, sliced
cup of green onions, chopped
cup of feta cheese, crumbled

Summer Herb Salad Dressing
1 heaping cup of fresh basil
cup of fresh chives
cup of red wine vinegar
1 cup of extra virgin olive oil
1 teaspoon of salt or to taste

Bring a large pot of water to a boil and cook tortellini according to package directions. Drain and rinse and add to a large bowl. Add tomatoes, cucumber, olives, green onions, and feta cheese.

Meanwhile, blend dressing ingredients in a food processor and drizzle about 1/3 of a cup over tortellini mixture. Stir to mix. Store extra dressing in a container in the refrigerator to use for delicious summer salads. Dressing lasts about 1-2 weeks in the refrigerator.
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