In the summer, I try to eat dinner in the park at least
twice a week. While our fire escape works for bedtime stories, I’m not sure a
family of four could comfortably dine out there. Luckily we have the world’s
most amazing (overpriced) picnic chairs and the
ubiquitous JJ cole picnic blanket that seems like it’s a requirement for entry
into Central Park these days.
Anyways, I actually find it hard to pack a picnic that feels
substantial, and doesn’t break the bank in the way French cheeses, prosciutto and
baguettes do. When I saw this recipe
for quinoa and chard cakes, I thought they would transport well, be good at
room temperature and tempt my kids to eat vegetables. I was right on two
counts.
I ended up using half rice and half quinoa to clear out the
fridge, and I skipped the step of toasting and grinding the cumin and just used
ground cumin. I served them with a dollop of garlic yogurt. The adults loved
them. The kids ate pasta and chocolate covered raisons for dinner. Again.
http://cooking.nytimes.com/recipes/1013616-quinoa-and-chard-cakes
http://cooking.nytimes.com/recipes/1013616-quinoa-and-chard-cakes
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