Summer is upon us and, not surprisingly, today, June 18, we celebrate International Picnic Day.
This cute term comes from the French words pique (to tease, to steal) and nique (small thing of little value): it renders well the idea of a quick, frugal meal that expresses its full potential in summer and immediately brings good cheer.
Sandwiches, savory pies and pasta or rice salads are a must have on these occasions, but why not add a sprint of flavor and originality! Eat Pink has thought of everything: try its specially formulated recipes to celebrate Picnic Day and enjoy a… tasty relaxation.
Three simple proposals, with the best products from the Already Cooked line, ready in no time, perfect for transporting and sharing.
- Cous cous with vegetables and herb fillet
Fry a drizzle of oil, 1 clove of garlic and 1 fresh chili pepper cut into rounds in a frying pan. Add the vegetables – 180 g carrots, 180 g eggplant, 100 g cherry tomatoes, 100 g fresh spring onion, 180 g zucchini, 100 g green peas – and season with 10 g fresh ginger. Add salt and allow to wilt. In a nonstick skillet brown the Eat Pink Herb Filet 5 minutes per side, then cut it into cubes. Reactivate 160 g of precooked cous cous by adding 180 g of hot water, 1 tablespoon of evo oil, 1 teaspoon of turmeric, and a pinch of salt. Compose the dish by combining vegetables, cous cous and cubes of tenderloin.
- Pork roast sandwich with bacon tenderloin
Melt a knob of butter in a nonstick skillet, after which add 1 onion cut into thin rounds and cook for a few minutes over moderate heat. Add 1 cup of water, lower the flame and wait for the onions to soften. Add 1 tablespoon of sugar and stir over high heat until the onions begin to caramelize. Turn off the heat and allow to cool. Remove the Eat Pink Bacon Filet from the bag and remove the cooking liquid, then pan-fry on all sides until completely browned. Slice the meat with a sharp knife or slicer, season with a drizzle of oil and keep aside. Slice the bread slices and toast them 3 minutes per side, slice the gherkins as well, spread the mustard on the bread, add the caramelized onions, gherkins and finally the slices of tenderloin.
- Baguette with frayed pulled pork, iceberg lettuce and lime mayo
Cut a baguette in half lengthwise and toast it in the oven with a drizzle of oil and a grating of pepper. Dress the iceberg lettuce with 1 tablespoon apple cider vinegar, 2 tablespoons evo oil, a pinch of salt, ½ tablespoon mustard (if desired), and 1 tablespoon Greek yogurt. Season a homemade mayonnaise by adding the zest and juice of 1 lime. Reactivate Eat Pink’s Already Fileted Pulled Pork for 2 minutes in the microwave, then assemble the sandwich with the salad, meat, and a generous spoonful of mayo.
