food see the shimmer of the Sun on newly unfurled
leaves, hear the lilting melodies of birdsong and breathe in the rousing freshness of the air. Spring is beckoning you to revel in the lusciousness of the season. It’s time to get outside to explore the parks
and greenways around your city. With a tasty picnic tucked away in your backpack, gather your friends and family and head out in search of adventure. You can create your own moveable feast using these simple and tasty food ideas.
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Moveable photos and text by nicole vanderwyst
Feast
roasted green beans with walnuts and marinated button mushrooms
Savoury walnuts and zesty marinated mushrooms blend wonderfully with the tender richness of the caramelized green beans in this recipe. If you can find them, you can try substituting Chinese long beans in the recipe for a different flavour and texture. 2 10-oz cans button mushrooms, drained 1b /c pounds green beans, washed and ends trimmed 1 tablespoon olive oil d /e cup small walnut pieces, lightly toasted Sea salt, to taste Freshly ground black pepper, to taste
mushroom marinade b /e cup apple cider vinegar 2 tablespoons olive oil 2 tablespoons water 1 large clove garlic, minced 1 tablespoon fresh chopped dill (or 1 tsp. dried) b /e teaspoon sea salt In a mixing bowl, combine the marinade ingredients and whisk to combine. If using dried dill, rub it between your fingers before adding to release the flavour. Add the button mushrooms and stir to thoroughly coat them. Marinate for at least 6 hours or overnight, remembering to stir the mixture several times to evenly soak the mushrooms. Preheat your oven to 400°F. In a large baking pan, toss the green beans with the olive oil and spread out in a single layer. Roast in the oven for 45 minutes, turning them over twice during cooking with tongs or a spatula. When done, remove the green beans from the oven and pierce with the tip of a knife to test – they should be tender but not mushy. Transfer the green beans to a medium mixing bowl. Drain the mushrooms in a colander and add them to the bowl along with the toasted walnut pieces. Toss the mixture to combine. Season to taste with sea salt and black pepper. Serve warm or cold. Makes 4 to 5 servings.
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roasted butternut squash with thyme “butter”
The addition of thyme and lemon to the caramelized squash really makes this recipe sing. If you can get it, try to use fresh thyme. It makes a huge difference in the flavour. 3b /c pounds butternut squash, de-seeded, peeled and the flesh cut into half-inch cubes 2 large heads of garlic, cloves separated and peeled 1 tablespoon olive oil b /e teaspoon salt 2 teaspoons finely chopped fresh thyme 2 – 3 tablespoons melted non-hydrogenated margarine 2 tablespoons freshly squeezed lemon juice Preheat oven to 400°F. In a large bowl, combine the squash and garlic. Sprinkle with the salt and drizzle with the olive oil. With your hands or a spoon stir the mixture until thoroughly coated. Next, spread it out in a single layer in a large baking dish or on a cookie sheet. Place in the oven and roast for 45 to 50 minutes, turning with a spatula two or three times during cooking. When done, remove from the oven and pierce the squash with a knife tip. The squash should be tender but not falling apart. Let cool for 10 minutes and then transfer to a large mixing bowl. In a small saucepan, melt the margarine. Remove it from the heat and whisk in the lemon juice and thyme. Drizzle the thyme “butter” over the squash and gently mix to evenly coat. Serve warm. Makes 4 to 5 servings.
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